Tuesday, 19 November 2013

Rump it up!

There are a few things greater than a tender rump cooked to perfection. This one was a winner to say the least, as it incorporated summer flavors -juicy enough to tantalize your taste buds.

Its Summer here in South Africa and my kitchen is heated with a variance of fresh ingredients. I love nothing more than finding knobbly vegetables and colorful fruits to create a pallet of color.My kitchen is my canvas and as I inspire myself I hope to inspire you.

 Paprika and rosemary Roast Rump, with crushed Anja Potatoes, Pear and micro-cress salad

Prep time: 15min   Cook Time: 30-40 min  Serves: 4


  • 500g rump, mature, thick cut
  • olive oil
  • fresh rosemary (few sprigs)
  • Sweet Pimenton (paprika)
  • Baby Spinach, cress and rocket selection
  • 1 conference pear
  • handful sweet tomatoes, Rosa 
  • 1 lime
  • Baby Anja potatoes
  • seasoning

Oil the rump well, season with salt, pepper and paprika. Sprinkle a few sprigs of rosemary. Allow to stand.

In a grill pan or frying pan, heat the oil. Add the rump and allow to cook for 5 min on each side. If you prefer your meat more well done, leave it up to between 7-10min on either side. Remove from the heat and allow to rest. Place on a baking tray before putting in the oven.

In the meantime, preheat the oven to 220 degrees Celsius. Bring a pan of water to the boil and add the potatoes. It should take roughly 10min to cook. Remove the potatoes from the heat, drain in a colander and add them back to the pan and back on the heat. Drizzle over some olive oil, before crushing them with with a fork.

On the same baking tray as the rump, toss over the crushed potatoes and season. Place in the oven for 30min until rump is tender and potatoes are crispy.

For your salad, wash and clean all ingredients. Add the baby spinach, cress and rocket to a salad bowl. Roughly chop the tomatoes and add to bowl. Core and slice the pear, before adding to the bowl. Drizzle over a decent amount of olive oil along with the zest of one lime. Toss through your salad before adding salt and pepper. 

Remove the rump and potatoes from the oven and serve.

Enjoy x x

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