STEAK LETTUCE WRAPS WITH NAM JIM
some personal news, a lovely little beer snack & a book about tennis.
Hello hello,
How’re things? I’ve got a great little recipe for the weekend here, episode two of the latest series of Beer Snacks - grilled bavette with nam jim and lettuce wraps. Some personal news, too! Read on for more…
FYI - the book is out in just 8 weeks time!!! If you haven’t pre-ordered yet, you know what to do…
Enjoy,
B x
SOME PERSONAL NEWS…
Last week’s issue was slightly abbreviated as I was busy getting married! Weddings are basically a big party, and we had ours at the Turner Contemporary in Margate on a gorgeous, sunny Saturday. Just wanted to let you folks know and say thank you for the continued support! Above is a picture of the main course we served, a beautiful piece of steamed hake with aioli, salsa verde and peppers. I think I’ll write up the recipe in the coming weeks and cover steaming as a cooking method, highly underrated for a fish like hake.
THE BOOK IS OUT IN 8 WEEKS!
The book is hurtling towards us folks, 8 weeks to go! I can’t wait to get my hands on the first physical copy, that’ll happen in about 4 weeks time. In the run up to publication, I’m going to be sharing a couple of recipes a week from the 110+ in the book to get you all excited. We’ve got dinners to announce, competitions to run, book signings and lots, lots more. Stay tuned and if you haven’t already, get your copy on order.
BAVETTE LETTUCE WRAPS
Thai food is famously delicious when paired with an icy cold beer. I’m ashamed to say I still haven’t made it over to London’s Speedboat Bar for their infamously spicy, mind-numbing drinking food and a frosty beer tower. When I was planning this latest series of beer snacks, I knew I wanted to include something grilled served with nam jim. I had developed an approximation of a thai dipping sauce for the book and was so happy with the results. It’s served with fish there, but it’s good with anything smoky, salty and grilled. Here it meets bavette, one of the best steaks for the grill. You can (and should) cook it to medium rather than rare (it can be a bit chewy and bouncy when rare) giving you time to lacquer on some serious crust and smoke flavour. Grab your thermometer and get going.