Chicken Breast and Hand-cut Rosemary Chips
with garlicky green beans
The flavour of the crispy chips in this dish are enhanced by the addition of rosemary, which also lends a herby note to the garlic butter that smothers the perfectly cooked beef rump in this recipe.
Tags:
Calorie Smart
•Family Friendly
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Rosemary
600 grams
Potatoes
2 unit(s)
Garlic
150 grams
Green Beans
320 grams
Irish Chicken Breast
Not included in your delivery
1 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2009 kJ
Energy (kcal)480 kcal
Fat10 g
of which saturates5.1 g
Carbohydrate60.8 g
of which sugars5.5 g
Dietary Fiber2.7 g
Protein45.9 g
Cholesterol0 mg
Salt0.55 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
- Chop the potatoes lengthways into 1cm slices then into 1cm wide chips (no need to peel).
- Pop onto a large (lined) baking tray. Toss with salt, pepper, half the rosemary and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
2
- Meanwhile, peel the garlic cloves.
- Pop half into a small piece of foil with a good glug of oil and scrunch to enclose.
- Add the garlic parcel to the tray with the chips for 10-12 mins of cooking time then remove.
- Meanwhile, grate the remaining garlic (or use a garlic press).
3
- Trim the green beans.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the grated garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.
4
- Once the garlic from the oven has cooled, add it to a small bowl along with 1 tbsp butter (per 2P) and remaining rosemary.
- Mash everything with a fork.
- Season with salt and pepper, mix to combine and set aside.
- Season the beef rump with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
5
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- In the final 1 min of cooking add the garlic butter and use a spoon to baste the beef.
- Transfer from the pan, cover and allow to rest.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side before adding the butter.
6
- Thinly slice the beef rump then plate up.
- Serve the potatoes and garlicky green beans alongside.
- Drizzle any buttery juices over the beef.
