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GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA

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


GRILLED BAVETTE & BRAISED COURGETTES WITH MINT, CHILLI & GREMOLATA
Prep Time
3 hrs
Cooking Time
20 mins
Difficulty
Easy
Serves
4

Ingredients

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


Directions

For the Gremolata – mix everything together, season well and leave for an hour before use.

  1. Place the steaks in a bowl, drizzle over the extra virgin olive oil, season well and add ½ the chilli, ½ the garlic, the fennel seeds, balsamic and the stalks from the mint.
  2. Massage the meat with the marinade and then cover, and leave for at least 3 hours or overnight.
  3. Heat a bbq or griddle pan to medium heat.
  4. Place a large sauté pan over a medium heat and add a lug of olive oil and the butter- when hot add the remaining garlic and chilli and soften gently before adding the courgette slices. Season well and the cook the courgettes gently and quickly until softened whilst staying green. Add the mint leaves and lemon juice and reserve.
  5. Drain the beef from the marinade, season and place on the grill. Cook for 3-4 minutes each side until the surface is caramelised and the meat pink. Rest for 5 minutes in a warm spot.
  6. Arrange the courgettes on to plates, slice the steaks into thin slices and divide on top. Spoon over the gremolata and serve.

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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
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Recipe Below: ⁠
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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.⁠
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Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
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110g caster sugar⁠
150g semi whipped cream⁠
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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
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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.

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