Cajun Traybake with Beef Rump
with broccolini and roast potatoes
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Family Friendly
•Calorie Smart
Allergens:
Sulphites
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Garlic
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
250 grams
Irish Beef Rump
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
½ unit(s)
Lemon
75 grams
Broccolini
1 unit(s)
Carrot
500 grams
Baby Potatoes
1 unit(s)
Parsnip
15 grams
Maple Syrup
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat29.9 g
of which saturates8.9 g
Carbohydrate61.2 g
of which sugars19.6 g
Dietary Fiber11.4 g
Protein36.3 g
Salt0.9 g
Potassium1269.5 mg
Calcium83.5 mg
Iron0.9 mg
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
•Zester
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- In a large bowl, mix the beef, Cajun spice, garlic, maple syrup and 1 tbsp oil (per 2P).
- Season with salt and pepper.
3
- Meanwhile, trim the carrot and parsnip then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
- Pop onto a (separate) lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Roast on the middle shelf of the oven until golden and cooked through, 20-25 mins.
4
- Meanwhile, zest half a lemon (per 2P) then cut into thick wedges.
- When the beef rump and veg have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray next to them.
- Drizzle with oil and season with salt and pepper.
- Cook for the remaining time, 10-15 mins.
5
- In a small bowl mix a drizzle of oil, the lemon zest, a squeeze of lemon juice and mayo. Season to taste with salt and pepper. Mix well to combine.
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
6
- When everything is ready, slice the beef widthways.
- Plate up the sliced beef rump with roast potatoes and veg alongside.
- Finish with a drizzle of the lemony mayo.
