American-Spiced Beef Rump & Kūmara Mash
with Creamy Slaw & Parsley- Eggs
- Soy
We have a stellar lineup of flavours tonight. Take a bite of seared chicken seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the kūmara mash - after all, it’s the only acceptable side to tender chicken. And what better way to finish this meal than with a little sprinkle of our favourite herb, parsley.
Ingredients
2
Kumara
300 g
Beef Rump
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Dijon Mustard
1 packet
Parsley
1
Cucumber
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel orange kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the Dijon mustard, butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
• Meanwhile, roughly chop baby spinach leaves. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, remaining Dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Slice beef rump into 2cm strips. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add beef rump and toss to coat. • Re-boil the kettle.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef rump in batches, tossing, until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add BBQ sauce and stir to combine. • Divide American-spice beef, creamy slaw and mustard kumara mash between plates. • Serve with BBQ gravy. Enjoy!
