Beef Rump Shishkebabs Served with a Chargrilled Baby Potato and Asparagus Salad in a Creamy Mustard Mayo

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Cooking Methods

  • Braai
  • Frying
  • Grilling
  • Roasting

Ingredients

Beef rump

    4 Rump Shish Kebabs

Char grilled baby potato and asparagus salad

    15-20 Baby potatoes, washed
    3 Red onions, peeled and quartered
    12-15 Asparagus spears (ends removed)
    1/4 cup Santagata extra virgin olive oil
    2 tsp Finely chopped fresh thyme
    1 pinch Freshly ground salt and pepper to taste

Mustard Mayo

    3/4 cup B-Well creamy mayonnaise
    1/4 cup Food Lover's Market Double Cream Yoghurt
    4 tbsp Dijon Mustard
    1/2 Clove garlic crushed

Directions

    Grill the Rump Shish Kebabs.
    Boil the baby potatoes over a high heat for about 10 minutes until they are just tender.
    Remove them from the heat and drain the water.
    Place the drained baby potatoes with the quartered red onions on a baking tray.
    Toss them in olive oil and fresh thyme.
    Season with freshly ground salt and pepper and place them under a hot grill for approximately 10-15 mins, turning them midway.
    Keep an eye on the onions, making sure they don't burn.
    Remove the tray from the oven and allow the potatoes and onions to cool.
    Flash fry the asparagus spears over a medium heat, in a little olive oil for a minute or two, until al dente.
    Arrange the char grilled potatoes and onions on a platter and dot the asparagus around the plate.
    Pour the creamy mustard mayo over the potatoes and serve with the grilled rump shish kebabs.
Boerewors and Pap