DISHPATCH 10 Greek Street Mediterranean Feast Instructions

DISHPATCH 10 Greek Street Mediterranean Feast Instructions

COOKING TIME: 20 MINUTES SERVES 2

IN THE BOX

  1. Steak
  2. Corvettes.
  3. Flatbreads
  4. New potatoes
  5. Mojo Verde.
  6. Pickled red onion
  7. Imam.
  8. Cheesecake mix
  9. Compote
  10. Crumb

COOKING INSTRUCTIONS

Fire up the barbecue or preheat the oven to 200°C/180°C.

STEAK (1)Barbecue: When the barbecue is searing hot, season the steak with plenty of salt and sear for 2–2.5 minutes on each side. Rest for 5 minutes. Slice the meat against the grain.Frying pan: Heat a pan until very hot and season the steak with plenty of salt. Pour 1 table spoon vegetable oil into the pan, add the steak and sear for 2–2.5 minutes on each side. Rest for 5 minutes. Slice the meat against the grain.

COURGETTES (2)Barbecue: Season the corvettes with salt. Place on the grill at the same time as the steak and cook until the steaks have finished resting, turning often.Oven: Place in an oven dish and cook for 10 minutes.

FLATBREADS (3)Barbecue: Throw the breads on the barbecue for a minute or so on each side.Oven: Flash the breads on the top shelf of the oven for 2–3 minutes, until warm.

SIDES

  1. Chop the new potatoes (4) into small pieces and mix with the Mojo Verde (5). Top with the pickled red onion (6). Alternatively, place the potatoes around the edge ofthe barbecue to warm through and get some color before mixing with the Mojo Verde. Empty the imam (7) into a dish.
  2. Serve all the dishes in the middle of the table

DESSERT

  1. Snip the corner off of the cheesecake mix (8) and pipe onto a plate.
  2. Dress one side with the compote (9) and the other with a spoonful of crumble (10).

ABOUT 10 GREEK STREET

A bustling neighborhood restaurant in the heart of So ho. 10 Greek Street’s short menu changes daily and is designed around whatever seasonal ingredients are in the kitchen at the time, keeping cooking interesting for the chefs and eating out exciting for the customers. The team is passionate about wines, keeping a handwritten ‘little black book’ of their rarer finds and offering each by the glass, carafe or bottle.

INGREDIENTS

Steak: burette steak (beef ), oregano, thyme, garlic, olive oil, lemon. Curettes: corvettes, paprika, black onion seeds, chili, mint. Flatbreads: wheat flour, yeast, olive oil, Aztar (sesame), garlic. New potatoes. Mojo Verde: coriander, cumin, chili, garlic. Pickled red onion: red onion, vinegar, sugar. Imam : onion, tomato, cinnamon, cumin, coriander, pepper, sesame, salt, oil, mint, parsley, raisins. Cheesecake mix: mascarpone (milk), crème  (milk), cream cheese (milk), sugar, lime zest, vanilla, crème de (alcohol).mixed berries, sugar. Crumble: brown sugar, butter (milk), wheat flour, oats, ginger.

ALLERGENS

For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens.

STORAGETransfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

Contact us

CONSUME BEFOREThe Monday after delivery. See date on the sticker inside the box’s lid.

SHARE YOUR CREATION: @thedishpatch.com @10greekstreet.com

GOT A QUESTION?Email us at [email protected]

SAME TIME NEXT WEEK?Browse our menus at dishpatch.co.uk

Dishpatch Ltd Unit C-21, Poplar Business Park, London, E14 9RLdishpatch.co.uk

References

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