Speedy Rump Steak and Spicy Cajun Macaroni
with Spinach, Pepper and Italian Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
- Soya
- May contain traces of allergens
Ready in less than 25 minutes, this Speedy Cajun Chicken Macaroni is quick and full of flavour. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
2 unit(s)
Garlic Clove
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
1 unit(s)
Bell Pepper
250 grams
Beef Rump Steak
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle. Remove the steaks from your fridge to allow them to come up to room temperature.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.
d) Stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
e) Once the macaroni is cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Once hot, add the pepper to the pan and season with salt and pepper. Fry until softened, 4-5 mins.
a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Stir-fry for 1 min.
b) Stir in the chicken stock paste, creme fraiche, water for the sauce (see pantry for amount) and half the cheese. Bring to the boil.
c) Lower the heat and simmer until slightly thickened, 3-4 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
a) Add the spinach to the saucepan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the cooked macaroni. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. Remove from the heat.
c) Thinly slice the steak widthways.
a) Share the Cajun macaroni between your serving bowls.
b) Top the macaroni with the steaks.
c) Sprinkle over the remaining cheese to finish.
