The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Celery
2
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
300 g
Beef Rump
1
Cauliflower
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and cut into large chunks. • Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter (for the mash) and a good pinch of salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• If you've upgraded to beef rump, place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened (this will keep it extra tender once cooked). Transfer to bowl with seasoned spice blend, turning to coat. In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or to your liking. Transfer to a plate to rest. TIP: Pounding the beef ensures that it's extra tender once cooked.
• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, slaw mix, half the dill & parsley mayonnaise and a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.
Slice the beef, then serve as above.