Chipotle Beef and Roast Potatoes
with citrus aioli slaw
A rich and buttery chipotle sauce coats succulent pan-fried chicken in this Tex-Mex-inspired recipe. Also in the mix are a bright and vibrant citrusy aioli cabbage slaw along with a portion of always-welcome chips.
Tags:
Spicy
•Protein Rich
•Family Friendly
Allergens:
Egg
•Mustard
•Soya
•Wheat
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Carrot
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Lemon
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
250 grams
Beef Rump
500 grams
Baby Potatoes
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat33.1 g
of which saturates7.8 g
Carbohydrate74.7 g
of which sugars18.2 g
Dietary Fiber4.2 g
Protein36.7 g
Cholesterol0 mg
Salt2.22 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
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into quarters, halving any larger quarters.
- Pop the chunks 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
- Halve the cabbage, cut out and discard the core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter the lemon.
- In a bowl, mix the aioli, some lemon juice, cabbage and carrot.
- Season with salt, pepper and more lemon juice if desired.
3
- Toss the beef rump with a drizzle of oil, the Central American spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- When the beef is cooked, remove from the pan.
- Add a splash of water and a knob of butter (if you have any) to the pan.
- Once the butter has melted, remove the pan from the heat.
- Stir in the chipotle paste.
- Taste and season with salt and pepper, if required.
6
- Divide the beef between plates and drizzle over the chipotle butter.
- Serve chips and lemon aioli slaw on the side.
- Serve with any remaining lemon wedges for squeezing over.
