BERT'S AT HOME - GRILLED ASADO SHORT RIB OF BEEF [DISCONTINUED]

This menu is designed to be shared family style. Serve your antipasti at room temperature warming the bread last, before you prepare the pasta, veal and salad. Alternatively eat everything at the same time. This is a generous menu for two.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Crudité with bagna cauda
  • Grilled asado short rib of beef
  • Salsa of oregano, roast garlic, sumac, lemon
  • Charred sugarloaf cabbage with sherry and walnut vinaigrette
  • Tomato, strachiatella and rocket salad
  • White chocolate & raspberry mille-feuille
  • Sharp knife
  • Tongs
  • Small saucepan
  • Whisk
  • Olive Oil
  • Black pepper
  • Sea salt
  • BBQ grill / Medium sauté pan / griddle pan
  • Spoon (for the dessert)

CRUDITE WITH BAGNA CAUDA

Crudite
Baby cucumbers, radish, Dutch carrots, baby kohlrabies, finger fennel, yellow celery

Bagna Cauda
Anchovies, garlic, olive oil, butter, cream, onion

GRILLED ASADO SHORT RIB OF BEEF

Grilled Asado Short Rib
Salt, pepper, olive oil.

Oregano & Roast Garlic Salsa
Oregano, garlic, sumac, lemon, olive oil, salt, pepper

Confit Garlic Jus
Beef jus with confit garlic

LEMON CHARRED SUGARLOAF CABBAGE WITH SHERRY AND HAZELNUT VINAIGRETTE

Sugarloaf cabbage, mint, parsley

SHERRY VINAIGRETTE
Olive oil, sherry vinegar, honey, black pepper, hazelnut

TOMATO, STRACCIATELLA & ROCKET SALAD
Tomato, stracciatella, rocket

LEMON DRESSING
Lemon, olive oil, black pepper

DESSERT

MILLE-FEUILLE

Puff pastry
Butter, flour, icing sugar

WHITE CHOCOLATE MASCARPONE GANACHE
Cream, gelatin, white chocolate, marscarpone, vanilla paste

RASPBERRY JAM
Raspberry, Pectin, Sugar

Let's Get Started

For the crudité with bagna cauda:

Cut all vegetables lengthways (except celery) and arrange on plate. Warm bagna cauda and whisk last minute, to serve in side dish. Drizzle with olive oil and cracked pepper.

For the short rib:

Grill short rib for ten minutes on both sides till crispy and hot. Cut into three even pieces and serve with warm jus, garlic and dress with salsa and finish with sea salt. Garnish with lemon.

For the charred sugarloaf cabbage:

Season cabbage and drizzle with oil, char on BBQ until golden brown and warm. Drizzle with dressing and garnish with nuts and herbs.

For the cherry tomato, strachiatella rocket salad:

Cut tomatoes in half and season with sea salt, and let them sit at room temp while preparing the rest of the meal.
Spoon cheese onto a plate, tip tomatoes and all their juices on top of cheese. Top with rocket and drizzle with lemon dressing. Finish with cracked black pepper.

Dessert

White chocolate & raspberry mille-feuille

Place one sheet of pastry onto a plate. With the bag of cream, cut one corner off and use as a piping bag to pipe cream over the first layer of pastry, then spoon over the raspberry jam before placing the second layer of pastry on top.

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