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| Rump with Exotic Mushroom Risotto, garnished with horseradish butter and rocket |
RUMP STEAK:
- 300g Rump Steak per person
Marinated in:
- Olive oil
- Worcestershire sauce
- Soy sauce
- Red wine
- Black pepper
- Coriander seeds
Grill/braai for 12 - 15 minutes, and allow to rest for 5 min before serving
EXOTIC MUSHROOM RISOTTO:
- 1 cup uncooked Arborio rice (Risotto rice)
- 150g Exotic Mushrooms (Woolworths sells an awesome pack with shiitake, king oyster, shimeji mushrooms) - cut large mushrooms into thin slices, separate shimeji bunches
- 1 tbsp salted butter
- 1 tsp fresh chopped parsley
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine
- 150g Exotic Mushrooms (Woolworths sells an awesome pack with shiitake, king oyster, shimeji mushrooms) - cut large mushrooms into thin slices, separate shimeji bunches
- 1 tbsp salted butter
- 1 tsp fresh chopped parsley
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Sea salt & pepper to taste
- Sea salt & pepper to taste
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| Woolworths Exotic Mushroom Mix |
1. Have a large pot with weak chicken stock on medium to high heat, ready to add to the risotto when necessary
2. Melt butter in another large pot.
4. Add rice and toss to coat for 3 - 5 min until toasted but not browned
5. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
6. Add 3 cups of hot broth to the risotto, and stir until absorbed.
7. Add the mushrooms.
8. Add 1/2 cups of the remaining broth thereafter, making sure each addition of broth is absorbed before adding more. Add the cup of wine during this process, which takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.
6. Add 3 cups of hot broth to the risotto, and stir until absorbed.
7. Add the mushrooms.
8. Add 1/2 cups of the remaining broth thereafter, making sure each addition of broth is absorbed before adding more. Add the cup of wine during this process, which takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.
9. Add the Parmesan cheese and stir well.
10. Season with salt and pepper, and an extra squeeze of lemon juice.
HORSERADISH BUTTER:
- 1 stick softened salted butter
- 1/3 cup chopper chives
- 1 - 2 tbsp horseradish sauce
- 1/2 tsp lemon zest
Mash together all ingredients, and shape into a roll in wax paper. Cool properly before cutting into slices to garnish the rump.
ROASTED VEGETABLE SIDE:
- Preheat oven to 200 degrees C
- Chop up a mixture of veg (butternut, baby marrows, red peppers, red onion, tomato - whatever your fancy)
- Drizzle with Olive Oil
- Sprinkle with Moroccan spice mix
- Roast for approx 1 hour, until butternut is soft
Serving:
Place the rump on the risotto, garnish with horseradish butter and rocket and serve with a side of roasted vegetables.
10. Season with salt and pepper, and an extra squeeze of lemon juice.
HORSERADISH BUTTER:
- 1 stick softened salted butter
- 1/3 cup chopper chives
- 1 - 2 tbsp horseradish sauce
- 1/2 tsp lemon zest
Mash together all ingredients, and shape into a roll in wax paper. Cool properly before cutting into slices to garnish the rump.
ROASTED VEGETABLE SIDE:
- Preheat oven to 200 degrees C
- Chop up a mixture of veg (butternut, baby marrows, red peppers, red onion, tomato - whatever your fancy)
- Drizzle with Olive Oil
- Sprinkle with Moroccan spice mix
- Roast for approx 1 hour, until butternut is soft
Serving:
Place the rump on the risotto, garnish with horseradish butter and rocket and serve with a side of roasted vegetables.
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| Rump served with Exotic Mushroom Risotto, garnished with horseradish butter and rocket served with a side of roasted vegetables |
