What are the main ingredients in Saloon Rump & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Saloon Rump & Creamed Spinach?

Calories: 804, Carbs: 56 grams, Fat: grams, Protein: 45.3 grams, Sugar: 22.8 grams, Salt: 1068 grams

How do I prepare Saloon Rump & Creamed Spinach?

WILT: When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 3-4 minutes until wilted. Remove from the heat. ROAST: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TOSS ’N TOAST!: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 10ml of olive oil and some seasoning and toss to coat. CREAMY: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 100ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season. STEAK: Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper. DELIGHTFUL: Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

What should be prepared from my kitchen to make Saloon Rump & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Saloon Rump & Creamed Spinach

Steak, sweet potato, and creamed spinach; a classically delicious dinner to nourish and invigorate! This juicy rump is enhanced with crème fraîche wilted spinach and a crunchy salad to provide a fresh finish.

Saloon Rump & Creamed Spinach

with crème fraîche, garlic & roast sweet potato

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Creme Fraiche
Cucumber
Free-range Beef Rump Steak
Garlic Clove
Garlic Cloves
NOMU Beef Rub
Onion
Onions
Salad Leaves
Spinach
Sunflower Seeds
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 5ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 2-3 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 80ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 250g
Sunflower Seeds - 10g
Salad Leaves - 20g
Cucumber - 50g
Spinach - 75g
Onion - 1
Garlic Clove - 1
Crème Fraîche - 30ml
Free-range Beef Rump Steak - 160g
NOMU Beef Rub - 5ml

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 10ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 3-4 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 100ml of warm water and stir to combine. Reduce the heat to low and simmer for 3-4 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 500g
Sunflower Seeds - 20g
Salad Leaves - 40g
Cucumber - 100g
Spinach - 150g
Onion - 1
Garlic Cloves - 2
Crème Fraîche - 60ml
Free-range Beef Rump Steak - 320g
NOMU Beef Rub - 10ml

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 15ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 4-5 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 125ml of warm water and stir to combine. Reduce the heat to low and simmer for 4-5 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!

Sweet Potato - 750g
Sunflower Seeds - 30g
Salad Leaves - 60g
Cucumber - 150g
Spinach - 225g
Onions - 2
Garlic Cloves - 2
Crème Fraîche - 90ml
Free-range Beef Rump Steak - 480g
NOMU Beef Rub - 15ml

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOSS ’N TOAST!
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the rinsed salad leaves and cucumber half-moons in a bowl. Add 20ml of olive oil and some seasoning and toss to coat.
WILT
When the sweet potato reaches the halfway point, return the pan to a medium high heat with a drizzle of oil. When hot, saute the shredded spinach for 4-5 minutes until wilted. Remove from the heat.
CREAMY
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Return the spinach to the pan, add in the crème fraîche and 150ml of warm water and stir to combine. Reduce the heat to low and simmer for 4-5 minutes until thickening. If it’s too thick, just loosen with a splash of warm water. Remove from the heat and season.
STEAK
Place a large pan over a medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks) In the final 1-2 minutes, baste with a knob of butter and the Beef rub. Remove from the pan and set aside to rest for 5 minutes before thinly slicing and lightly seasoning with salt and pepper.
DELIGHTFUL
Plate the sweet potato alongside the creamed spinach and juicy rump slices. Garnish the salad with the toasted sunflower seeds and serve on the side. Would you look at that, Chef!