Herby Roast Beef Rump
with tender broccoli and cranberry glazeCalories
:
595 kcalProtein
:
39.9g proteinDifficulty
:
EasyCalorie Smart
Family Friendly
Protein Rich
Allergens:
- Sulphites
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.
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
Salt0.8 g
Potassium1028.7 mg
Calcium28.8 mg
Iron0.4 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
•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 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.
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.
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.
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.
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.
6
- Divide the roast potatoes and broccoli between plates.
- Serve the sliced chicken alongside.
- Drizzle the sauce over the chicken.
