Peri Peri Beef and Pimentos de Padron
with potatoes and aioliCalories
:
611 kcalProtein
:
35.8g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Padron Peppers
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
500 grams
Baby Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Garlic & Herbs
1 unit(s)
Onion
1 unit(s)
Tomato
250 grams
21-day Aged Irish Beef Rump
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat31.5 g
of which saturates8.5 g
Carbohydrate44.5 g
of which sugars21.1 g
Dietary Fiber9.6 g
Protein35.8 g
Salt2.4 g
Trans Fat0.3 g
Potassium965.5 mg
Calcium64.8 mg
Iron1.6 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 your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9
- Cut the tomato into 4cm chunks.
- Halve and peel the onion, then cut each half into 3 wedges.
- Halve the potatoes, quartering any larger pieces.
- Season the beef with peri peri spice. IMPORTANT: Wash hands and equipment after handling raw meat.
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- When 10 mins of cooking time remain, add the onion and tomato to the tray and drizzle with oil.
- Sprinkle the garlic and herb mix over the potatoes and veg. Return to the oven for the remaining time, 10 mins.
3
- 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: Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.
- Return the pan to high heat with a generous drizzle of oil.
- Fry the peppers, stirring occasionally, until blistered and slightly charred, 4-6 mins. Season to taste with salt.
4
- Divide the beef and peppers between plates.
- Serve the potatoes and veg alongside.
- To finish, drizzle the aioli over the roasted veg.
