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Black Angus Skewers with Mustard Potatoes

Angus cattle produce marbled meat, a type of meat that contains Omega-3, an unsaturated fatty acid which can reduce the risk of high blood pressure, boost blood circulation and decrease the risk of blood clotting.

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    Black Olives 5.0 grams

    Black Olives

    Grain Mustard 5.0 grams

    Grain Mustard

    Potato 100.0 grams

    Potato

    Mixed Salad leaves 25.0 grams

    Mixed Salad leaves

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Flat Leaf Parsley 2.0 grams

    Flat Leaf Parsley

    Onion Compote by Let's Cook 10.0 grams

    Onion Compote by Let's Cook

    Curry Aioli by Let's Cook 10.0 grams

    Curry Aioli by Let's Cook

    50g Black Angus Brochette 3.0 Unit(s)

    50g Black Angus Brochette


    • Time : 30.0 mins
    • |
    • Calories: 360.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 15.0 g
    • |
    • Carb. : 21.0 g
    Prior to Cooking
    Let the brochettes sit outside the fridge for at least 15 minutes. This allows them to come to room temperature before you start cooking.
    Boil Potatoes
    Boil the potatoes in cold salted water for about 15 minutes or cook them in the microwave for the same amount of time. Once they are fork tender, take them about and cool them in ice water. Drain out the water and let them dry.
    Cut Your Vegetables
    Red Bell Pepper: Cut into thin strips or juliennes.
    Flat leaf Parsley: Chop.
    Mixed Salad leaves: Rinse them in cold water and dry them.
    Black Olives : slice them or leave them whole.
    Grill the Potatoes and Kebabs
    Heat some oil in a pan. Once the pan is hot enough, pan grill the brochettes. They should take roughly 2-3 minutes a side for the meat to come to medium. Then let the brochettes rest for 5 minutes before serving. While the brochettes rest, pan grill the potatoes.

    Once the potatoes have a nice crispy skin, take them off the heat. Then spread the grain mustard and sprinkle some parsley over them.
    Prepare Salad and Serve
    Lightly dress and season the salad leaves, add the red pepper and black olives to the salad. Serve the brochettes with the salad, mustard potatoes, onion compote and curry aïoli.