Mustard Beef & Stuffing Crumb
with Roast Potatoes & Cranberry-Apple Salad- Gluten
- Wheat
- Eggs
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
- Cashew
- Traces of Cashew
There is nothing better than a Christmas meal that just checks off all of the boxes. A colourful and fresh cranberry-apple salad, tick. Crunchy roast potatoes cooked to perfection, tick. And the Christmas dinner centrepiece; stuffing-crumbed mustard beef, tick tick tick! *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Chat Potatoes
1 packet
dried cranberries
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
½
Red Apple
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 bag
salad leaves
1 packet
beef rump
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, shaved Parmesan cheese, a generous drizzle of olive oil and a pinch of salt. • Meanwhile, in a large heatproof bowl, add dried cranberries and cover in boiling water.
TIP: Cut any larger chat potatoes into quarters so they are similar in size.
• Meanwhile, in a large bowl, add dried cranberries and cover in boiling water. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Spread 1/2 the mustard mayo over the beef, then add beef to the crumbing mix, gently pressing so it sticks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, thinly slice apple (see ingredients) into wedges. • Drain cranberries and return to bowl. • Just before serving, add apple, salad leaves and a drizzle of red wine vinegar and olive oil. Toss to combine. Season.
Little cooks: Take the lead by tossing the salad!
• Divide mustard beef & stuffing crumb, roast potatoes and cranberry apple salad between plates. • Serve with remaining mustard mayo. Enjoy!
