Liv from our Head Office has created this foolproof and super simple recipe using our organic rump steak. Whether you are cooking for 2 or feeding a crowd, we know this recipe will be a hit!
750g Rump Steak
Bunch of Parsley
Handful fresh Oregano
2 Garlic Cloves
1 tbsp Red Wine Vinegar
1 tbsp Capers
150ml Olive Oil
Spuds with Thyme and Feta
½ kg Dutch Cream Potatoes, peeled and halved
2 Garlic Cloves,
100g Feta Cheese
Handful fresh Thyme
300g Tomatoes, halved or quartered
½ Red Onion, finely chopped
1 tbsp Red Wine Vinegar
Extra Virgin Olive Oil
Preheat oven to 200 degrees
Pull the steak out of the fridge and sit on the counter while you prepare the rest of the meal, to allow it to come to room temperature. Pat it down with paper towel and salt generously.
Put potatoes in saucepan with salted cold water and bring to boil, cook until just tender.
Place potatoes in a pan with oil, salt and crushed garlic cloves and throw in oven
Put chimichurri ingredients into a food processor and blend until smooth adding salt to taste
Gently toss tomatoes, red onion and basil in a bowl. Season with salt, pepper, olive oil and red wine vinegar
Twenty minutes before the spuds are done, you can start cooking the steak
Heat a heavy based pan over high heat with oil and once hot add the steak. Sear one side for around 4 minutes and then turn. Cook the remaining side for another 3 minutes and then let it rest for 15 minutes
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.