Woodfired flatbread with anchovy bound greens, dry aged denver & wild garlic verde by Jack Bristow

Details:

• Dish type: Main
• Serves: 10 people

Wood-fired Flatbread

Ingredients:

• 660g strong flour
• 460g luke warm water
• 10g sugar
• 10g Cornish sea salt
• 14g fresh yeast- (7g dried yeast)
• Rendered beef fat to finish

How to make:

1. Mix the yeast with the water
2. In a mixing bowl add all the remaining ingredients and mix with a dough hook just to combine all the dry ingredients evenly.
3. Slowly add the water mixture.
4. Mix on a medium speed until the dough is elasticated and coming away from the edge of the bowl.
5. Cover and allow to prove until doubled in size.
6. Knock back and divide into 10 equal pieces
7. Roll out as thin as possible and place over a medium heat grill, cook until golden
8. Brush with beef fat to finish

Anchovy Bound Greens

Ingredients:

• 2 bunches of garden greens, (we suggest rainbow chard, spinach, hispi/ cabbage leaf)
• 1 whole lemon
• 6 anchovy fillets
• Glug of olive oil
• String to tie

How to make:

1. Pick and wash your garden leaves, shake off any remaining water
2. Roughly chop your anchovies, add into a bowl with the zest of your lemon and half of the juice, let down the mix with a glug of olive oil
3. Place the larger leaves flat onto a surface  and layer up accordingly, drizzle the dressing over the leaves and tie to bound them together
4. Grill over a medium heat until the greens begin to wilt
5. Slice to order

Dry aged Denver

Ingredients:

• 500g Denver steak
• Cornish seasalt

How to make:

1. Remove the denver steak from the fridge at least an hour before cooking
2. Season heavily with seasalt
3. Place onto a medium heat grill, leave for a couple of minutes before turning
4. Cook to medium, approximately 8-9 minutes in total
5. Rest for 15 minutes in a warm place, slice against the grain to serve

Wild garlic Verde

Ingredients:

• 1 bunch of parsley chopped
• 1 bunch tarragon chopped
• Teaspoon of mustard
• Olive oil
• 2 teaspoons wild garlic capers, finely chopped
• 4 stems wild garlic scapes, finely chopped
• 1 teaspoon of cider vinegar

How to make:

Add all ingredients bar the olive oil into a bowl and mix together, stir in the olive oil to a dressing consistency