American Breakfast

Name: American Breakfast
Yield: 10
Ingredients: 75.0g KNORR Barbecue Paste 1.1kg; 300.0ml Water; 1.2kg Potatoes1cm Dice; 100.0g Red peppers1cm Dice; 100.0g Yellow peppers 1cmDice; 100.0g Green peppers1cm Dice; 100.0g Onion1cm Dice; 50.0ml Vegetable oil; 600.0g Butter beans canned in water; 300.0g Tinned tomatoes; 15.0g Cornflour; 50.0g KNORR Professional Mixed Chilli Puree 750g; 1200.0g Rump steak trimmed of fat

An American inspired twist on an English breakfast.

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For the Texan BBQ Beans and potato hash:

KNORR Barbecue Paste 1.1kg 75.0 g
Water 300.0 ml
Potatoes1cm Dice 1.2 kg
Red peppers1cm Dice 100.0 g
Yellow peppers 1cmDice 100.0 g
Green peppers1cm Dice 100.0 g
Onion1cm Dice 100.0 g
Vegetable oil 50.0 ml
Butter beans canned in water 600.0 g
Tinned tomatoes 300.0 g
Cornflour 15.0 g

For the rump steak:

KNORR Professional Mixed Chilli Puree 750g 50.0 g
Rump steak trimmed of fat 1200.0 g

Pub Food

Gluten Free

Autumn

Beef

Barbecue

Brunch

An American inspired twist on an English breakfast.

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Preparation

For the Texan BBQ Beans and potato hash:
- Preheat an oven to 180c. Place the potatoes, onions and peppers in an oven proof tray, mix with the oil and place in the oven. Cook for 40-45 minutes or until golden.
- Mix half the water, tinned chopped tomatoes and the KNORRBarbecue Paste into apan. Place on a medium heat and bring to the boil.
- Add the butter beans and simmer for 5 minutes.
- Meanwhile in a small bowl, whisk the cornflour and the rest of the water to form a smooth paste. Add the paste to the beans and simmer for 3 minutes.
- Set aside and keep warm.
- Remove the roasted vegetables from the oven and on a baking tray create a disc by pressing the potato mixture into a mould. Re-heat the discs when ready to serve
For the rump steak:
- Pre-heat a searing grill.
- Cut the steaks into equal portions 120g per person.
- Coat the steaks in the KNORR Professional Mixed Chilli Puree and place on the searing grill until required cooking temperature is reached.
- Allow to rest for 2 minutes.
- Serve with BBQ Beans and cooked potatoes.
Disclaimer:
It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.