sweet and smoky basted rump kebabs with butternut and potato wedges and creamed spinach
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | Beef, rump imported |
| 400.00 | ml | Knorr Spare Rib Marinade & Basting |
| 6.00 | pc | Potatoes |
| 150.00 | g | Butternut |
| 100.00 | g | Spinach |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 2.00 | g | Knorr Roasted Onion & Garlic |
Preparation
1.Marinade the Rump kebabs in the marinade for ½ hour
Grill the kebabs till medium rare, basting regularly
On a roasting tray, place the potatoes and butternut wedges drizzle a little oil and roast
In preheated oven at 180˚C until fully cooked
And crispy
In a saucepan, boil water and cook the spinach until
Soft, yet still green.
Reduce the Meadowland by half, add the seasoning granules, fold in the cooked spinaxh
To plate, 2 kebabs per portion, layer the wedges alternatively, 3 of each and serve a portion of creamed spinach
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