Sweet & Smoky Basted Rump Kebabs with Butternut & potatoe wedges& creamed spinach
Ingredients (2 batch)
| Amount | Measure | Name |
|---|---|---|
| 600.00 | g | Beef, rump imported steak, kebabs |
| 400 ml Knorr Spare rib marinade | ||
| 6.00 | pc | Potatoes cut into wedges |
| 2.00 | kg | Butternut cut into wedges |
| 100.00 | g | Spinach |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5ml Robertson Roasted Onion & Garlic Seasoning |
Preparation
1.Marinade the Rump kebabs in the marinade for ½ hour
2.Grill the kebabs till medium rare, basting regularly
3.On a roasting tray, place the potatoes and butternut wedges drizzle a little oil and roast
4.In preheated oven at 180˚C until fully cooked
And crispy
5.In a saucepan, boil water and cook the spinach until
Soft, yet still green.
6.Reduce the Meadowland by half, add the seasoning granules, fold in the cooked spinaxh
7.To plate, 2 kebabs per portion, layer the wedges alternatively, 3 of each and serve a portion of creamed spinach
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