Rump Steak, Potato and Creamed Spinach

Rump Steak, Potato, and Creamed Spinach
When it comes to steak, and you want flavor, you should choose rump.

Rump Steak
Ingredients:
1kg rump steak
1 tsp Kosher salt
½ crushed black pepper
1 tsp BBQ spice
1 tsp Cajun spice
2 Tblsp butter
4 garlic cloves crushed
2 sprigs thyme

Method:
Season steaks with the spices.
Heat cast iron griddle pan till smoking hot.
Add the steaks and as soon as it sizzles add the butter, olive oil, thyme, and garlic.
Turn steaks and using a tablespoon spoon sizzling butter over.
Turn again spooning butter over.
Fry until required doneness.
I did 5-7 minutes a side reducing heat a little.

Crumbed Potato Wedges
Ingredients:
3-4 potatoes, peeled and washed
2 tsp chicken stock powder
Salt, pepper
Potato spice

Batter
Ingredients:
1 cup flour
2 Tablespoons
¼ tsp baking powder
¼ tsp black pepper
½ tsp sweet paprika
1 tsp vinegar
1 egg
Enough water to make a better
2 cups bread crumbs (I just used store bought Kellogs cornflake breadcrumbs)

Method:
Cut potatoes into wedges.
Add to a pot and sprinkle stock powder.
Cover with water and boil until nearly done but still firm.
Remove with slotted spoon and leave in colander dry completely.
(Keep water to cook your spinach).
Pour batter over potatoes making sure they are all coated.
Pour bread crumbs into a wide shallow dish.
Using your fingers remove the wedges one by one and coat in the crumbs and place on a clean plate.
Once done refrigerate for 15 minutes or so.

Creamed Spinach
Ingredients:
6 TB butter (divided)
1 whole clove
3 cloves garlic, minced
1 grated onion
1 packet spinach
4 TB flour
Pinch of fresh nutmeg
1 ½ cups cream
¼ cup parmesan cheese

Method:
Melt 3 TB butter in a pot and add spinach.
Cook on low till spinach has wilted.
Drain in a colander while you make your sauce.
(I steamed the spinach in my potato water instead for more flavor then drained)

Sauce
Melt butter, add clove and fry in butter for 1-2 minutes then remove clove.
Add onion and garlic and stir 1 minute.
Add flour and whisk to form a roux.
Gradually add cream and whisk.
Season with salt, pepper, and nutmeg.

Squeeze out excess liquid from spinach.
Roughly chop and add to sauce.
Add ¼ cup parmesan cheese.

Prepared, tried and tested Melanie Kramar

Have you checked out my new Facebook page?

You can also follow The Recipe Hunter (Cook & Enjoy) via Twitter @TRH_Cook; @SundayMeetGreet;
Facebook GroupPinterest; Instagram; FlipboardBlogStumbleUpon

Share and Inspire Others Footer

0 Shares
Share
Tweet
+1
Pin
Share
%d bloggers like this: