Justin Whitehouse cooks up a wild meal of herbs and steak, all grown in his ‘back yard’ - the cliff tops where he works as National Trust Warden for the Lizard Peninsula.
“I like to think it’s the best beef, partly because of their rich diet , all these diverse herbs, thyme, cammomile, mint, all this wonderful stuff reflected in the meat and also because they have a stress free lifestyle.”
Dexter beef with
wild Lizard salad & flatbread
Mix 1/2 teaspoon dried yeast with
300ml warm water in a measuring jug
Put 400g strong bread flour in a mixing bowl
with a teaspoon of salt
Start mixing the yeasty water into the flour until all has been incorporated, add a drizzle of olive oil and then knead for a few minutes, breaking up any lumps of flour. You may need to add more flour or water to ensure a nice pliable, stretchy, non-too-sticky dough.
Leave for at least 20minutes in a warmish place, covered in a tea towel or bag, enough time to get the grill nice and hot, before cutting into 8 to 12 lumps. With floured hands, roll or stretch each lump of dough into flat discs no more than a cm thick. Don’t worry if they’re not perfectly round or even, it’s the imperfections which add to the texture and flavour in the finished bread.
Slap the rolled out dough directly onto the BBQ grill, or alternatively heat a heavy based griddle or frying pan until nice and hot and cook the bread on the pan.
You may need to use your fingers to stretch the bread out when placing it on the heat.
When the bread starts to bubble up and char on the underside, flick it over with tongs or a spatula and cook the other side in the same way. Keep warm and cover with a tea towel whilst you cook the others.
It's a crime to over cook steak, no more than a couple of minutes on either side. Then I like to cut them up into strips and pile onto the warm flatbread, throw in the wild salad and drizzle on a good olive oil then wrap it all up, fantastic, thanks Dan!