Roast Beef Rump and Creamy Pesto Sauce
with kale and buttery potatoes
Succulent roast chicken breast is smothered in creamy pesto sauce, served alongside buttery potatoes and vitamin-rich kale in this nutritious recipe that's filled with flavour.
Tags:
Protein Rich
•Family Friendly
Allergens:
Milk
•Barley
•Wheat
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
65 grams
Creme Fraiche
(Contains Milk)
80 grams
Kale
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
30 grams
Green Pesto
1 unit(s)
Garlic
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
Energy (kJ)1713 kJ
Energy (kcal)409 kcal
Fat21.1 g
of which saturates9.7 g
Carbohydrate51.2 g
of which sugars4.6 g
Dietary Fiber0.4 g
Protein8.2 g
Cholesterol0 mg
Salt1.96 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
•Colander
Cooking Steps
1
- Preheat oven to 220°C/200°C fan/gas mark 7.
- Lay the chicken onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
NOTE: Swapping to beef rump? Before making the sauce, fry rump over high heat until cooked to your liking, 1-6 mins on each side. Remove from pan and rest.
2
- Boil a large pot of salted water.
- Chop the potatoes into 2cm chunks.
- Add the potatoes to the boiling water and cook until fork tender (take care not to overcook), 10-15 mins.
- Add the kale for the final 3-4 mins of cooking time. Once cooked, drain in a colander and return to the pot, off the heat.
- Meanwhile, peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic until fragrant, 1 min. Add 100ml water (per 2P) along with the stock.
- Stir together and bring to the boil, then simmer until slightly reduced, 2 mins.
- Stir through the creme fraiche and pesto, then remove the pan from the heat.
- Season the cooked kale and potatoes with salt and pepper. Add 1 tbsp butter (per 2P) to the pot and stir to coat.
4
- When everything is almost ready, reheat the sauce if needed. Add a splash of water if it's too thick.
- Slice the chicken widthways and divide between plates.
- Serve the buttery kale and potatoes alongside.
- Spoon the creamy pesto sauce over the chicken to finish.
