Baked Potatoes, Chilli Beef, Lime and Crème Fraîche

By Chef Edward Hayden

Ingredients

Baked Potatoes:

6 rooster potatoes

Chilli Beef:

1lb/450g minced beef

1 red onion-very finely diced

2 sticks celery-finely chopped

½ courgette-finely diced

1 ½ mixed peppers-finely diced

Seasoning

3 tablespoons sweet chilli sauce

2 tablespoons soy sauce

Pinch chilli powder

Pinch curry powder

Lime Crème Fraîche:

6floz/175ml Irish Yogurts Clonakilty Half Fat Crème Fraîche

Juice and zest of 1 lime

Cracked black pepper

1 tablespoon freshly chopped coriander/parsley

Garnish:

Sweet chilli sauce

Spring onions

4oz/110g grated cheddar cheese

Method

For the Baked Potatoes

Preheat the oven to 180°C/350°F/Gas Mark 4. Prick 6 rooster potatoes all round and then wrap tightly in tin foil. Place on a baking tray and bake in the preheated oven for 1 hour until tender

For the Chilli Beef

Heat a large pan and quickly sauté the onion, celery, courgettes and mixed peppers Add the beef and cook for 4-5 minutes until cooked, then add in the chilli sauce, soy sauce, curry powder and chilli powder and then cook for approximately 8-10 minutes on a gentle heat. Taste the mixture, correcting the seasoning as required.

For the Lime Crème Fraîche

To make the crème fraîche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required
To Serve, remove the potatoes from the foil, split the potatoes and fill with the chilli beef and a big dollop of the lime crème fraîche, and then top with the grated cheese.
Top with a drizzle of the sweet chilli sauce and a garnish with the remaining spring onions, and freshly chopped herbs.