English (UK)
English (UK)
Bavette with gratinated potato
Using Hela Meal Sauce Bonte Pepper as a seasoning.
for 6 persons
Ingredients
Hela chili sauce
4 st chicory
1 st brocoli
600 g firm potatoes
90 g grated old cheese
4 tbsp olive oil
2 cloves of garlic
700 g bavette
Preparation
Preheat the oven to 190C. Cut the brown underside off the chicory and halve. Cut the broccoli into florets.
Cook the potatoes al dente for 6 minutes. Drain and steam.
Halve the potatoes and then slice them diagonally to create a diamond pattern. Spread the Hela Herb Oil Café de Paris and old cheese over the potatoes.
Divide the potatoes, broccoli and chicory on a baking tray lined with baking paper. Drizzle with 2 tbsp olive oil and season with salt and pepper. Place the baking tray in the preheated oven for 15 minutes.
Meanwhile, crush the garlic cloves. Fry the bavette with the garlic and rest of the oil medium.
In another pan, heat the Hela Meal Sauce Bonte Pepper and serve with the bavette, gratinated potatoes and roasted vegetables.
