Beef Rump in Chilli Chive Sauce
with baby spinach and potatoes
This rich and creamy turkey and potato dish is deceptively easy to prepare. Choose this dish if you're seeking a simple and satisfying weeknight meal you don't need to spend hours in the kitchen making.
The quantities provided above are averages only.
Ingredients
120 grams
Baby Spinach
½ unit(s)
Chilli
10 grams
Chives
1 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
500 grams
Baby Potatoes
250 grams
Beef Rump
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks.
- When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
- When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Once potatoes and spinach are cooked, drain in a colander and return to the pot, off the heat.
- Season the spinach and potatoes with salt and pepper.
- Add 1 tbsp butter (per 2P) and mix carefully to combine.
- Set aside and cover to keep warm.
- Halve the chilli lengthways. Deseed and finely chop half a chilli (per 2P).
- Finely chop the chives (use scissors if you prefer).
- Peel and grate the garlic (or use a garlic press).
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Season turkey with salt and pepper.
- IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Fry until cooked through, 4-5 mins on each side.
- Add the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.
NOTE: Swapping to beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
- Pour in 75ml water (per 2P) along with the stock.
- Bring to the boil and simmer until slightly reduced, 2-3 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Stir the creme fraiche into the pan along with half the chives.
- Season to taste with pepper then remove the pan from the heat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Divide the spinach, potatoes and turkey between plates.
- Spoon the chilli chive sauce over the top.
- Finish with a sprinkling of the remaining chives.
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