PYNE’S OF SOMERSET RECIPES AUGUST 2018
It has taken the great restaurant revolution that has happened over the last 30 years to put beef skirt back in its rightful place on the
Most of us have bought it for years for stewing, mincing or putting into pasties. But if you have ever ordered something calling itself
‘bavette’ when eating out then what arrives on your plate is nothing more or less than a helping of skirt, though cooked like a steak.
Bavette is the French word for bib – which accurately describes the shape of this cut of meat, whose flavour can match if not outdo
that of sirloin or rump steak while retaining a slight but very satisfying chewy texture. It’s one of the most popular steak cuts in France
but the trick for serving it like steak is not to over-cook it, when it will become dry and distinctly tough. A couple of minutes and at
most three each side is just about right.
When buying your skirt in the shop explain that you are cooking it like steak and need it thinly-sliced. We’ll be happy to do so.
Chimichurri seasoning is an Argentinean favourite and is used on fish and vegetables as well as meat. This recipe offers a rare use for
dried basil and parsley, both more usually used fresh. For the third recipe it’s well worth tracking down Old Bay seasoning, a unique,
slightly fiery spice and herb blend originally developed in Maryland to accompany crab.
RECIPES OF THE MONTH
Market Way | Regional Rural Business Centre | North Petherton | Somerset | TA6 6DF
Main Shop Opening times
Mon - Wed
7.30am - 5.30pm
7.30am - 6.00pm
7.30am - 5.30pm
7.30am - 5.00pm
7.00am - 3.00pm
Proudly Created & Hosted by: