Bombay Bavette with Coriander Chickpea Mash

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Bombay Bavette with Coriander Chickpea Mash
Bombay Bavette with Coriander Chickpea Mash
Servings:Serves 2
Calories per serving:2370
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:16th August 2014

A simple and speedy taste of summer from Abel & Cole, this recipe with an Indian influence.


Ingredients

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Method

  1. Remove the steaks from their pack. Set on a plate. Scatter half the curry spice over. Massage in. Gloss with a little oil. Set aside.
  2. Get a large frying pan hot. Add enough oil to create a 1cm pool of oil. Add your sliced onions and a pinch of salt. Sizzle over medium-high heat till golden and crisp. Place a fine sieve over a glass bowl or pan. Drain the onions. (Use the oniony oil to make a salad dressing another day.)
  3. Place the frying pan back on the heat. Once hot, add your steaks, ensuring you mop up as much of the spice and oil as possible before pressing them into the pan. Cook over medium-high heat till golden and cooked to your liking, about 3 mins on each side for medium-rare.
  4. Set your cooked steaks on a cutting board to rest.
  5. Tumble your chickpeas, the juices from their tins and the garlic into a saucepan. Cook over medium heat for 5 mins, or till warmed through. Drain.
  6. Add the zest and a good squeeze of juice from your limes. Crush the chickpeas with a potato masher or fork till you have a rough mash. Swirl in the rest of your curry powder and the coriander. Taste. Season as needed. 7. Thinly slice your steak.

Serving suggestions

Serve on a bed of chickpea mash with the crispy onions scattered over the top.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.