Easy, delicious Moorish style barbeque. You can use any cut of beef for this recipe but we love the bavette’s texture and flavour. It’s economical too. Charring the greens adds a surprisingly delicious flavour.
Beef and marinade
500g beef bavette
100ml grape or pomegranate molasses, or grape must
2 tsp cumin seeds
1 tsp chilli flakes
2 garlic cloves finely chopped
½ chilli finely chopped
100ml extra virgin olive oil
sea salt, black epper and extra virgin olive oil
Greens
2 handfuls seasonal greens- such as kale or chard
lemon for juice
Firstly place the bavette in a bowl, add all the marinade ingredients and season well. Leave to marinate for at least 2 hours or overnight.
Set a bbq to maximum heat for direct cooking, alternatively set a griddle up on high heat.
Drain the beef marinade and then cook the beef directly on the grill- 4 minutes each side for medium, an extra couple of minutes for medium well. rest for 5 minutes and retain the juices.
Season the greens, drizzle with oil and throw onto the bbq or griddle. Cook quickly until they wilt and lightly char. Remove to a bowl and squeeze over a little lemon juice.
Serve the bavette, sliced with the greens and the resting juices poured over.
Serve with some crispy oven roasted new potatoes with olive oil and vinegar.
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We were delighted to host @amykentrugs X @linwood_fabric at The Orange, welcoming local brands, interiors designers and press for a morning of design and conversation. Their new collaboration, a collection of handcrafted rugs inspired by bold colour and timeless craftsmanship, was the perfect fit for London Design Week. As a space rooted in thoughtful local design, we loved bringing London’s creative community together to showcase this project.
#DishWithTish - “Sprouting broccoli kicks in on the British seasonality calendar in March. It’s a favourite at the pubs with our chefs and customers and my house. This is a perfect, quick and healthy lunch” – @ben.tish
Full recipe can be found in the link in bio #CH #CubittHouse
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