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Herby Roast Beef Rump

Herby Roast Beef Rump

Herby Roast Beef Rump

with tender broccoli and cranberry glaze

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The star of this dish is succulent chicken coated in herbs and roasted until golden. Though this may be a classic when it comes to dinnertime ideas, the accompanying crispy wedges, tender broccoli, and sticky sauce ensure this recipe is anything but ordinary.

Tags:

Calorie Smart

•Family Friendly

•Protein Rich

Allergens:

Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 sachet(s)

Dried Thyme

250 grams

Irish Beef Rump

1 sachet(s)

Cranberry Chutney

1 unit(s)

Broccoli

1 unit(s)

Shallot

1 sachet(s)

Red Wine Jus

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values

Energy (kJ)2489 kJ

Energy (kcal)595 kcal

Fat16.8 g

of which saturates7.4 g

Carbohydrate75.8 g

of which sugars11.2 g

Dietary Fiber7.8 g

Protein39.9 g

Cholesterol0 mg

Salt0.77 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

•Baking Sheet with Baking Paper

Cooking Steps

Cook the Wedges

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm wedges (peeling optional).
Pop the wedges onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil. 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.

Roast the Chicken

2

Toss the chicken breasts with thyme, salt, pepper and a drizzle of oil.
Lay the chicken onto a (separate) lined baking tray.
Roast in the oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

NOTE: Swapping to beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.

Prep the Veg

3

Meanwhile, halve, peel and thinly slice the shallot.
Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.

Cook the Broccoli

4

When the chicken has been cooking for 15 mins, place the broccoli on the same baking tray.
Return the tray to the oven and cook until the broccoli is tender, 10-12 mins.

Make the Sauce

5

Meanwhile, place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the shallot until sweet and softened, 5-6 mins.
Stir through the cranberry chutney, red wine jus and a knob of butter.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve

6

Divide the roast potatoes and broccoli between plates.
Serve the sliced chicken alongside.
Drizzle the sauce over the chicken.

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