.
This simple technique for cooking the courgettes really harnesses their natural flavours unlike roasting them, where you can lose the freshness. I use dense flesh varieties as they have less water content and are therefore sweeter; and the mint-chilli combination is a perfect partner for courgette.
You could use any grilling-beef cut you like but I like the flavour and texture of bavette and it’s quite economical- it’s not used so much in the UK but you’ll find it all over Sicily and Europe.
– Ben Tish
800g beef bavette, cut into 4 steaks
100ml extra virgin olive oil
1 large red chilli, deseeded and finely chopped
3 cloves garlic, finely sliced
2 tsp fennel seeds, lightly crushed
70ml balsamic vinegar
4 heavy fleshed, fresh courgettes – Italian varieties such as Romano or Grezzina or a British grown variety- very finely sliced
Juice half lemon
½ bunch fresh mint
50g unsalted butter
Sea salt, olive oil and black pepper for cooking
Gremolata
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped marjoram or oregano leaves
1 garlic clove, finely chopped
1 shallot, finely chopped
zest and juice of ½ lemon
50ml extra virgin olive oil
Sea salt and black pepper
For the Gremolata – mix everything together, season well and leave for an hour before use.
What`s On: Cubitt House x Nevill Holt Festival
Set in the Leicestershire countryside, this is a partnership built on good farming, proper produce and a shared belief that flavour begins long before the kitchen.
This season, we return with a series of gatherings shaped by fire, food and good company. A welcome escape from London, if only for the afternoon.
Discover more via the link in bio.
Padel season is calling and we’re back at The Hurlingham Club this May.
For the Alfred Dunhill Padel Classic, we’ll be serving The Mirabeau Endless Lunch with menus by Chef Director @ben.tish. Think Whole Prawns with Brown Butter, Angus Prime Rib over fire and BBQ Wye Valley Asparagus, alongside long tables of Fresh Sourdough, salads and plenty of Mirabeau in the sunshine.
A few days of sport, long lunches and very good company.
#CubittHouse #LondonPubs #Padel
This Easter, meet the makers behind the chocolate.
Our friends at Pump Street bring a considered, craft-led approach to everything they do, from sourcing cocoa to creating flavours that feel both familiar and unexpected.
It’s this shared attention to detail that makes them such a natural partner in our kitchens, particularly at this time of year.
Read the full story via the link in bio.
Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.
Recipe Below:
Chocolate half shells
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.
Chocolate Mousse,
200g dark chocolate
30g butter
3 large eggs
110g caster sugar
150g semi whipped cream
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode
Grated chocolate on top of the custard
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.
Just the thing for a slower Easter afternoon.
Recipe Below:
3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste
Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.
Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer.
Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.
Sprinkle with demerara and bake 30 mins 150C or until completely set.
#recipe #baking #recipeideas #easterrecipes #cubitthouse
