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Grilled rump / rib-eye steak:

  • Oil 50.0 ml
  • 4 x 200 g Rump steak / rib-eye

Thyme jus:

  • Water 500.0 ml
  • Thyme (fresh) 5.0 g


  • Sunflower oil 45.0 ml
  • Onion (chopped) 120.0 g
  • Fresh garlic (finely chopped) 5.0 g
  • Green peppers (seeds removed and cubed) 40.0 g
  • Carrots (grated) 145.0 g
  • Cabbage (shredded) 80.0 g
  • 150 g Baked beans (tinned)
  • Red chilli (fresh, finely chopped) 1.0 g

Yorkshire pudding:

  1. Grilled rump / rib-eye steak:

    • Mix the spices and oil together and rub evenly on steaks. Cook the steak to your liking. Allow to rest.
  2. Thyme jus:

    • Mix Knorr Jus and water together. Bring to the boil, reduce heat, simmer for 10 min and add thyme.
  3. Chakalaka:

    • In a pot, heat the oil and fry onions until soft. Add the garlic, Robertsons Rajah Medium Curry Powder and cook for 2 min. Add the rest of the ingredients (except baked beans and chilli) and simmer for 10 min.
    • Add the baked beans and chopped chilli and simmer for 2 min.
  4. Yorkshire pudding:

    • Whisk all ingredients together, rest for 30 minutes. Half fill small frying pans with oil. Place in oven at 180 °C for 20 min. Oil must be hot and smoky before adding batter.
    • Pour mixture into frying pans to cover the bottom. Place in the oven at 180 °C and cook for ± 15 minutes until fully cooked and golden brown.
  5. Chef's Note:

    • Serve steak strips inside a Yorkshire pudding bowl along with thyme jus. As an alternative, combine ingredients and serve as a pastry or pie of the day.