Quick Aussie Beef & Cauli-Potato Mash
with Slaw & Herby Mayo
- Eggs
- Milk
Say goodbye to plain old taters in your mash because cauliflower's here and it's lending incredible flavour and texture to a once familiar side that's now a delightful, carb conscious companion to delicious, spiced beef!
Ingredients
1
Cauliflower
300 g
Beef Rump
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
40 g
butter (for the mash)
(Contains: Milk)
1 drizzle
white wine vinegar
20 g
butter (for the chicken)
(Contains: Milk)
Utensils
Cooking Steps
• 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!
• 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 beef 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 seared beef. • Divide beef, cauli-potato mash and celery slaw between plates. • Serve with remaining dill & parsley mayonnaise. Enjoy!
