Peri Peri Beef Rump and Southwest-spiced Aioli
with roasted potatoesCalories
:Ā
865 kcalProtein
:Ā
46.1g proteinTotal
:Ā
40 minutesDifficulty
:Ā
MediumFamily Friendly
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
250 grams
Irish Beef Rump
500 grams
Baby Potatoes
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Chipotle Paste
40 grams
Salad Leaves
1 unit(s)
Tomato
50 grams
Mature Cheddar Cheese Block
(Contains: Milk May be present: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3620 kJ
Energy (kcal)865 kcal
Fat45.3 g
of which saturates15.2 g
Carbohydrate68.9 g
of which sugars20.9 g
Dietary Fiber7.8 g
Protein46.1 g
Salt4.4 g
Potassium882.1 mg
Calcium232.8 mg
Iron0.2 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
ā¢Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Pop 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.
2
- Slice the beef into 1cm thick strips.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and season with peri peri spice, salt and pepper.
- Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove once cooked.
4
- Pop the buns into the oven to warm, 2-3 mins.
5
- Meanwhile, mix the aioli and chipotle together in a small bowl.
- Thinly slice the tomato.
- Trim the salad leaves and roughly chop widthways.
- Thinly slice the cheese.
6
- Spread the chipotle aioli over the cut side of each bun.
- Top the base bun with the salad leaves, tomato, beef and cheese then sandwich closed with the top bun.
- Divide burgers and roasted potatoes between plates.
- Serve any remaining aioli alongside for dipping.
