Chicken Tenders & Capsicum Salad
with Crushed Lemon Potatoes- Celery
- Eggs
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
300 g
Beef Rump
1 sachet
Aussie Spice Blend
2
Potato
4
Baby Capsicum
1
Lemon
1 packet
Mixed Salad Leaves
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add beef rump, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning!
• Thinly slice baby capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.
• Slice beef. • Divide beef, crushed parsley potatoes and capsicum salad between plates. Spoon any resting juices over the beef. • Drizzle garlic aioli over beef and serve with any remaining lemon wedges. Enjoy!
