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    Chilli dogs with crispy potatoes and soured cream

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    Chilli dogs with crispy potatoes and soured cream

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes

    Serves: 4

    Ingredients

    4 medium maris piper potatoes (about 400g), cut into wedges
    5 tbsp Farrington’s Mellow Yellow Rapeseed Oil
    4½ tsp fajita seasoning
    200g pack Cooks’ Ingredients Soffritto
    2 jalapeno chillies; 1 deseeded and chopped, 1 sliced
    400g beef mince (10 per cent fat)
    400g can plum tomatoes
    400g can kidney beans, drained and rinsed
    1 tsp Worcestershire sauce
    4 Unearthed Bavarian Frankfurters
    4 hot dog rolls
    75ml half fat soured cream, plus extra to serve
    yellow mustard, to serve
    ¼ x 28g pack coriander, leaves chopped

    Method

    1. Preheat the oven to 220˚C, gas mark 7; preheat a large baking tray. Put the potatoes in a pan; cover with cold, salted water. Cover, bring to the boil then simmer for 5 minutes. Drain well, return to the pan, add 4 tbsp oil and 1½ tsp fajita seasoning; season. With the lid on, gently shake the pan then tip the potatoes onto the hot baking tray and roast for 40 minutes, turning halfway, until golden and crisp.

    2. Meanwhile, heat the remaining 1 tbsp oil in a large pan over a low heat. Add the soffritto and cook for 2 minutes. Stir in the remaining 3 tsp seasoning, chopped jalapeno and the mince, breaking up with a wooden spoon. Cook for 4-6 minutes, stirring often, until brown all over. Add the tomatoes, half-fill the can with water and add this too. Stir in the kidney beans and Worcestershire sauce. Bring to the boil; simmer for 20 minutes, stirring occasionally, until thickened.

    3. Put the frankfurters on a baking tray and cook under the potatoes for the final 8 minutes of cooking time, turning halfway through. Cut open the rolls and spread 1 tsp soured cream on each. Add a cooked frankfurter to each then spoon over some of the beef chilli, drizzle over more soured cream and some yellow mustard, then scatter over the coriander and sliced jalapeno. Serve with the wedges and extra soured cream for dipping.

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    This recipe first appeared in Waitrose & Partners Food Comfort Food supplement, November 2019 issue. Download the Waitrose & Partners Food app for the full issue

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