Serves: 4
Preparation time: 5 minutes
Cook time: 35 minutes
These chunky wedges are fully loaded with flavour and will serve 4 people. Covered in mouth-watering beef chilli and a liberal helping of Dromona mature cheddar, this dish packs a punch. Layer up with some fiery jalapenos and a cool dollop of guac to complete this Mexican feast.
1) Preheat the oven.
2) Heat a little olive oil in a large frying pan and gently fry the shallot until soft.
3) Add steak mince and stir continuously to break up any lumps as it cooks.
4) Stir in passata, beef stock, garlic, chilli, tomato puree and bring to a boil. Reduce the temperature to the low, cover with a lid and simmer for 25 – 30 minutes until the sauce thickens. Season.
For the Wedges:
1) Place the wedges into a large earthenware dish and brush with oil. Season and cook in a hot oven for 25 minutes until crisp.
2) When the wedges are cooked, remove the dish from the oven and spoon the meat over the top, sprinkle with cheddar cheese and return to the oven for 5 minutes until the cheese melts.
To Serve:
1) Scatter with rocket leaves, jalapeños, tomatoes and drizzle with yoghurt.
2) Serve with guacamole.
1 teaspoon olive oil
1 shallot, finely chopped
500g lean minced steak
400g passata
250ml beef stock
2 garlic cloves, crushed
1 small chilli, finely chopped
60g tomato puree
Freshly milled salt and black pepper
200g Dromona Grated Mature Cheddar
For the Wedges:
4 large maris piper potatoes, washed and cut into wedges
1 tablespoon olive oil
Salt and freshly ground black pepper
To Serve:
A handful of rocket leaves
A few jalapenos, roughly chopped
2 vine ripened tomatoes, chopped
1 tablespoon natural Greek yoghurt
4 tablespoons guacamole
