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  • Bavette, beef fat tortilla, charred pico with cheese curds by Matt Burgess

    Bavette, beef fat tortilla, charred pico with cheese curds by Matt Burgess

    Reheat the tortillas, smear the curds all over it, lay over the sliced beef, spoon on the pico, roll it up and enjoy!

     

    Marinade for bavettes

    1 bavette 

    85g red wine vinegar 

    2 cloves garlic grated

    60g Worcester sauce 

    2 tsp oregano

    3 tsp ground cumin

    100g water

    30g soy 

     

    Method 

    Mix all ingredients and place on the Bavette steak, ideally you will leave the marinade on overnight.

    Cook straight from the marinade onto BBQ or frying pan to your desired temperature.

    Leave to rest 5 minutes, slice, serve with a few wedges of lime.

     

    Beef fat tortilla 

    840g plain flour  

    500g warm water 90 – 100c

    155g melted lard

    3 Tsp salt (13 g)

     

    Method 

    Combine the flour, melted lard and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out. 

     

    Cut the dough into 70g pieces. roll into a ball, then using a rolling pin, Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick. 

     

    Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil or cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze.

     

     

     

    Pico

    1 large tomato

    2 fresh jalapeno 

    1 dried chipotle chilli (1 tsp smoked paprika if you cant find chipotle) 

    1 bunch coriander

    1 long nose pepper

    1 shallot peeled and cut in half

    2 fresh lime juice

    1 tbsn salt

     

    Method 

    On the BBQ or roast in oven the tomato, jalapeno, long nose pepper and shallot. Cook until really charred and soft.

    Place in a blender the coriander, chipotle, lime juice, salt and the charred vegetable, blitz till smooth.

     

    Cheese curds

    2 tbsn feta crushed

    4 tbsn Greek yogurt 

    1 tbsn olive oil 

    1 tsp cracked black pepper

     

    Method 

    Spoon Greek yogurt into a bowl. Crumble in feta 

    With the back of a spoon press the feta into trhe yogurt helping to break it down.

    Spoon into a serving dish, pour over the olive oil and sprinkle the cracked black pepper. 

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