DISHPATCH Florentine Steak Instruction Manual

DISHPATCH Florentine Steak

COOKING  INSTRUCTIONS

COOKING TIME: 1 HOUR SERVES: 2

IN THE BOX

• Rosemary focaccia
• Lamb ragu arancini
• Spring vegetables
• Olives in sherry vinaigrette
• Ricotta
• Lemon
• Rosemary potatoes
• Bistecca alla Fiorentina
• Salsa verde
• Rocket
• Lemon posset
• Poached rhubarb

Remove everything from the fridge and bring it all up to room temperature, apart from the lemon posset and poached rhubarb. Gently wash the rocket and leave to dry.
Preheat the oven to 200°C/180°C fan/gas mark 6.

ANTIPASTI

1. Place the lamb ragu arancini onto a baking tray and into the oven for 12 minutes. After 7 minutes, add the focaccia to the oven to warm through.
2. Empty the spring vegetables into a bowl. Shake the bag of olives in sherry vinaigrette to mix through, then add to the bowl.
3. Season with salt and toss to coat everything with the vinaigrette.
4. Stir the ricotta, then crumble onto two serving plates. Season with black pepper and freshly grated lemon zest then top with the dressed spring vegetables.

SECONDI

1. Place the rosemary potatoes on a baking tray and into the oven for 20–25 minutes, until crisp.
2. Heat a large nonstick pan with a little oil and pat the bistecca alla Fiorentina dry with kitchen roll. Using tongs, place the bistecca, fat end down, in the pan for about 4 minutes. Take your time, rendering the fat slowly until it’s golden.
3. Add the herbs from the steak bag and a knob of butter or oil to the pan. Fry both sides of the steak for 3 minutes each until nicely browned.
4. Place the steak on a baking tray and into the oven for 5–8 minutes, or 4–5 minutes if you prefer your steak pink.
5. Remove the steak from the oven and check whether it’s done by inserting a sharp knife into the thickest part of the steak. If it’s hot to the touch, then it’s done (if you have a temperature probe, after 8 minutes it should be around 50°C). Let the steak rest on a board for about 10 minutes.
6. Empty the rocket into a bowl, squeeze in juice of half the lemon, season with sea salt and toss to mix through.
7. Slice up the steak and arrange on a platter with the potatoes, the salsa verde to drizzle over and the rocket on the side.

DOLCI

Divide the lemon posset between two small dessert bowls, then top with the poached rhubarb and the remaining syrup.

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

STORAGE & USE-BY DATE

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
Use by: Day Month Year

INGREDIENTS & ALLERGENS

Rosemary focaccia: wheat flour, water, extra virgin olive oil, salt, rosemary. Lamb ragu arancini: milanese arancini rice (water, carnaroli rice, red wine (sulphites), mozzarella (milk, potato starch, salt, lactic acid culture, microbial rennet), emmental (pasteurised cow’s milk, salt, starter culture, microbial rennet, anti-caking agent (potato starch)), parmigiano (milk, salt, rennet), shallots, unsalted butter (milk), garlic, salt, saffron), rapeseed oil, lamb ragu (lamb mince, water, blended oil (sunflower oil, extra virgin olive oil), onion, celery, carrot, red wine (sulphites) (alcohol), tomato paste, garlic, salt, rosemary, thyme, ground coriander, cumin, fennel seeds, black pepper), plain flour (wheat flour, calcium carbonate (E170), iron, nicotinamide (vit B3), thiamine hydrochloride (vit B1)), pasteurised egg, panko breadcrumbs (wheat flour, yeast, salt). Spring vegetables: green beans, peas. Olives in sherry vinaigrette: vinaigrette (blended oil (sunflower oil, extra virgin olive oil), sherry vinegar (sulphites), caster sugar, Dijon mustard (water, mustard seeds, vinegar, salt, preservative (sodium bisulphite), salt, black pepper), kalamata olive (black pitted kalamata olives, water, salt, wine vinegar). Ricotta: pasteurised cow’s milk whey, milk cream, salt, acidity regulator: citric acid. Lemon. Rosemary potatoes: potato, extra virgin olive oil, rosemary, salt, black pepper. Bistecca alla Fiorentina: t-bone steak, blended oil (sunflower oil, extra virgin olive oil), rosemary, thyme. Salsa verde: blended oil (sunflower oil, extra virgin olive oil), shallots, capers (capers, water, salt, white wine vinegar, acidity regulator: acetic acid, firming agent: calcium chloride, antioxidant: ascorbic acid), parsley, mint, anchovies (anchovies (fish), salt, sunflower oil), red wine vinegar (red wine, potassium metabisulphite), garlic, Dijon mustard (water, mustard seeds, vinegar, salt, preservative: sodium bisulphite), black pepper. Rocket. Lemon posset: double cream (milk), sugar, lemon, water. Poached rhubarb and syrup: rhubarb, sugar, orange juice, vanilla, water, orange zest.