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!
Serves 2-3
Ingredients
750g Rump Steak
Chimichurri
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
Tomato Salad
300g Tomatoes, halved or quartered
Basil
½ Red Onion, finely chopped
1 tbsp Red Wine Vinegar
Extra Virgin Olive Oil
Method
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
We're sharing this dish in celebration of Mother's Day! A dish that is cooked most days, its a key component of a Syrian meal, which is made often by Wroud’s mum.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.
