Name: Ultimate steak kebabs with beef-dripping potatoes
Total time: 1800 s
Yield: 2
Ingredients: 500 gram Jersey royal potato; 2 tablespoon beef dripping; 1 teaspoon rosemary Anglesey sea salt; 1 pack rump steak kebab; 40 gram watercress; 3 tablespoon balsamic dressing

Step 1

Preheat the oven to 220°C/200°C fan.

Step 2

Put the potatoes (500 g) into a saucepan and cover with water. Season with salt and place the pan over a high heat. Bring to the boil and cook for 8-10 minutes, or until the potatoes are tender. Drain and leave to cool slightly.

Step 3

Place the potatoes onto a chopping board and smash each one gently with the base of a mug until slightly flattened. Spread the beef dripping (25 g) into the bottom of a roasting tray and put into the oven for 3-4 minutes, or until hot.

Step 4

Add the smashed potatoes to the tray and cook for 10-15 minutes. Remove from the oven and turn each potato over. Return to the oven and cook for a further 10 minutes, or until crispy. Sprinkle with the rosemary salt (6 g) .

Step 5

Place a griddle pan over a medium-high heat. When the griddle is hot, place on the steak kebabs (1 pack) and cook for 2-3 minutes on each side. Heat the sauce that comes with the kebabs and use this to glaze them.

Step 6

Toss the watercress (40 g) with the balsamic dressing (45 mL) . Serve the kebabs, potatoes and watercress salad together.

Ultimate steak kebabs with beef-dripping potatoes

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