Beef Sub and Truffled Bacon Mushroom Sauce
with chips and cabbage slaw
This loaded sub is positively chock-a-block with amazing ingredients. Rich tomato-y beef mince, salty bacon bits, and a truffled mushroom sauce all add to the excitement. Classic sides of crispy chips and creamy coleslaw make for an altogether enticing meal.
Allergens:
Wheat
•Barley
•Milk
•Egg
•Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
150 grams
Mushrooms
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
100 grams
Irish Bacon Lardons
600 grams
Potatoes
2 pack(s)
Truffle Oil
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 tin(s)
Tomato Paste
2 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)5797 kJ
Energy (kcal)1386 kcal
Fat68.1 g
of which saturates23.4 g
Carbohydrate141.4 g
of which sugars20 g
Dietary Fiber7.2 g
Protein58.2 g
Cholesterol0 mg
Salt3.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Make your slaw by mixing the cabbage and aioli in a bowl. Season to taste with salt and pepper.
3
- Place a pot over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons and mushrooms until golden, stirring occasionally, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add the creme fraiche and garlic. Simmer until slightly thickened, 3-4 mins.
- Stir in the truffle oil. Taste and season with salt and pepper.
- Remove the pot from the heat and cover to keep warm.
4
- Meanwhile, place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Add the tomato paste to the mince along with ½ tsp sugar (double for 4p). Cook for another 2-3 mins.
5
- Slice into the baguettes lengthways, but don't cut all the way through.
- Pop the baguettes into the oven to warm through, 2-3 mins.
6
- Plate up the chips and cabbage slaw.
- Divide the beef mince between the warm baguettes.
- Top with the mushroom and bacon sauce.
- Finish with a scattering of scallion.
