{"id":5799,"date":"2025-11-13T07:00:00","date_gmt":"2025-11-13T10:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5799"},"modified":"2026-10-14T19:04:39","modified_gmt":"2026-10-14T22:04:39","slug":"garlic-butter-bavette-steak","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/garlic-butter-bavette-steak\/","title":{"rendered":"Garlic Butter Bavette Steak"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Garlic butter bavette is inspired by Brazilian fraldinha: a flavourful, coarse-grained beef cut, seared and finished with garlic and herb butter. Match the cooking method to the actual cut and thickness, rest briefly, and slice thinly across the grain for easier eating.<\/strong><\/p>\n<p><strong>Garlic butter bavette steak<\/strong> brings a browned crust, savoury garlic and fresh herbs to a shared meal. The main points are straightforward: choose the right cut, avoid burning the butter, and pay attention to the direction of the grain when slicing.<\/p>\n<p><\/p>\n<h2>Ingredients for garlic butter bavette<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/raw-bavette-steak-with-garlic-and-butter-ingredients-5799-1.webp\" alt=\"Raw bavette steak with garlic and butter ingredients\" title=\"Raw bavette steak with garlic and butter ingredients\"><\/p>\n<p>For <strong>garlic butter bavette<\/strong>, gather the following ingredients. Ask your butcher about a suitable flank-style cut, as Brazilian and British butchery names do not always identify exactly the same muscle.<\/p>\n<ul>\n<li><strong>1.2 kg fraldinha or suitable bavette\/flank steak<\/strong> \u2013 an intact, unrolled piece or pieces, trimmed of tough membrane. Shape and thickness will affect the cooking method.<\/li>\n<li><strong>100 g unsalted butter<\/strong> \u2013 weigh it rather than relying on an approximate tablespoon conversion. If using salted butter, reduce the additional salt.<\/li>\n<li><strong>6 garlic cloves<\/strong>, finely chopped or crushed; 2 teaspoons garlic granules give a different, less fresh flavour if preferred.<\/li>\n<li><strong>1 tablespoon olive oil or suitable neutral cooking oil<\/strong> \u2013 for searing; this is the total quantity, not an extra tablespoon for each stage.<\/li>\n<li><strong>Coarse salt, to taste<\/strong> \u2013 the original specifies up to 1 tablespoon, but crystal size, butter and sauces all affect seasoning. Do not substitute the same volume of fine salt automatically.<\/li>\n<li><strong>1 teaspoon ground black pepper<\/strong>, or to taste; white pepper changes the flavour rather than being universally milder.<\/li>\n<li><strong>1 tablespoon Worcestershire sauce, optional<\/strong> \u2013 check for fish and other allergens. Soy sauce is a different alternative; \u2018light\u2019 soy does not necessarily mean reduced salt.<\/li>\n<li><strong>2 tablespoons chopped fresh parsley<\/strong> \u2013 chives are another option.<\/li>\n<li><strong>Juice of half a lemon, optional<\/strong> \u2013 for acidity in the butter. It is not a reliable way to tenderise the middle of a thick piece of meat.<\/li>\n<li><strong>1 teaspoon sweet or smoked paprika, optional<\/strong> \u2013 for a different aroma and colour.<\/li>\n<li><strong>A little flaky salt to finish, only if needed<\/strong> \u2013 taste before adding more.<\/li>\n<\/ul>\n<p><strong>Substitutions at a glance<\/strong><\/p>\n<p><strong>Ghee<\/strong> changes the cooking characteristics but is still dairy and must not be treated as safe for a milk allergy. <strong>Soy sauce<\/strong> and <strong>Worcestershire sauce<\/strong> bring different savoury flavours and allergens. For the meat, ask for a suitable coarse-grained cut and slice across those fibres after cooking.<\/p>\n<h2>How to cook garlic butter bavette<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/slicing-garlic-butter-bavette-across-the-grain-5799-2.webp\" alt=\"Slicing garlic butter bavette across the grain\" title=\"Slicing garlic butter bavette across the grain\"><\/p>\n<p>Use the steps below for <strong>garlic butter bavette<\/strong>, adjusting to the thickness of the meat. A thin steak may finish in the pan; a thicker piece may need the oven.<\/p>\n<ol>\n<li><strong>Prepare the meat:<\/strong> pat the beef dry with kitchen paper and trim tough membrane or excess fat. There is no need to leave it out until it reaches room temperature. Keep raw meat and its utensils away from ready-to-eat food.<\/li>\n<li><strong>Make the garlic butter:<\/strong> mix the softened 100 g butter with garlic, parsley and optional Worcestershire sauce and lemon juice. Reserve a clean portion for serving before any brush or utensil touches raw meat; refrigerate until needed.<\/li>\n<li><strong>Season:<\/strong> lightly coat the meat with the tablespoon of oil, then add salt, pepper and optional paprika. Apply seasoning evenly without piercing the meat.<\/li>\n<li><strong>Sear:<\/strong> heat a heavy pan suitable for the job. Brown all outside surfaces, using tongs to reach edges. Two to three minutes per broad side may give colour, but thickness and equipment vary. Avoid crowding and do not add another tablespoon of oil automatically.<\/li>\n<li><strong>Finish if needed:<\/strong> a thicker piece can finish in a preheated oven at 180\u00b0C, or 160\u00b0C fan. Only an intact whole cut with every outside surface properly cooked is suitable for a pink centre. Rolled, stuffed, minced or mechanically tenderised meat needs thorough cooking throughout; a suitable check is 70\u00b0C for 2 minutes at the centre, or an equivalent safe combination.<\/li>\n<li><strong>Add garlic butter:<\/strong> near the end, lower the heat and add some of the butter so it melts without the garlic burning. If oven-finishing, brush it on for the last few minutes, watching closely. Keep the clean serving portion separate.<\/li>\n<li><strong>Rest and slice:<\/strong> move to a clean board and rest loosely covered for around 10 minutes, or less for thinner steaks. Slice thinly across the visible grain rather than along it.<\/li>\n<\/ol>\n<p><strong>Quick tips<\/strong><\/p>\n<ul>\n<li>A clean food probe helps assess the centre; follow the appropriate safety requirements for the meat rather than treating a doneness number alone as proof of safety.<\/li>\n<li>A hot pan produces a browned, flavourful surface. Searing does not seal juices inside the meat.<\/li>\n<li>Change the herbs in the butter if you like. For a dairy-free finish, use suitable oil or a labelled dairy-free spread rather than assuming ghee is suitable.<\/li>\n<\/ul>\n<h2>Variations: seasoning, sides and cooking methods<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/steak-variations-served-with-vegetables-and-herb-butter-5799-3.webp\" alt=\"Steak variations served with vegetables and herb butter\" title=\"Steak variations served with vegetables and herb butter\"><\/p>\n<p><strong>Seasonings and marinades<\/strong><\/p>\n<p>These alternatives change the flavour of <strong>garlic butter bavette<\/strong>. Use one instead of piling every seasoning onto the basic recipe. Marinate in the fridge and discard marinade that has touched raw meat; reserve a clean portion beforehand if needed for serving.<\/p>\n<ul>\n<li><strong>Garlic and herb marinade:<\/strong> 4 crushed garlic cloves, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon chopped parsley and 1 teaspoon dried thyme.<\/li>\n<li><strong>Smoky rub:<\/strong> 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 tablespoon soft brown sugar, 1 teaspoon salt and an optional half-teaspoon cayenne. Sugar can scorch over high heat, so monitor carefully.<\/li>\n<li><strong>Citrus and chilli marinade:<\/strong> juice of 1 lemon, 2 tablespoons olive oil, 1 teaspoon honey, 1 deseeded chopped red chilli and 2 chopped garlic cloves.<\/li>\n<li><strong>Soy and ginger marinade:<\/strong> 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 grated garlic clove and 1 teaspoon grated ginger. Check wheat, soya and sesame allergens.<\/li>\n<\/ul>\n<p><strong>Side dishes<\/strong><\/p>\n<p>Choose sides that offer a contrast to the rich garlic butter and savoury beef.<\/p>\n<ul>\n<li><strong>Rustic roast potatoes:<\/strong> season potato pieces with olive oil, rosemary, salt and pepper. At 200\u00b0C, or 180\u00b0C fan, allow roughly 30\u201340 minutes depending on size, cooking until tender as well as golden.<\/li>\n<li><strong>Leaf salad and vinaigrette:<\/strong> combine rocket, lettuce and cherry tomatoes; a dressing of 1 tablespoon vinegar to 3 tablespoons olive oil is a starting point to adjust to taste.<\/li>\n<li><strong>Garlic rice:<\/strong> combine a cup of freshly cooked rice with 1 gently cooked garlic clove and 1 tablespoon butter if desired. If using chilled leftover rice, reheat it only once until steaming hot throughout.<\/li>\n<li><strong>Grilled vegetables:<\/strong> cook courgette, pepper and onion slices with a little oil and seasoning until tender.<\/li>\n<\/ul>\n<p><strong>Alternative cooking methods<\/strong><\/p>\n<p>Choose a method that suits the cut, its thickness and your equipment. These are alternatives, not consecutive steps.<\/p>\n<p><strong>Barbecue or grill<\/strong><\/p>\n<ol>\n<li><strong>Preheat<\/strong> according to the appliance instructions, allowing the cooking surface to heat evenly.<\/li>\n<li><strong>Season<\/strong> the meat and coat lightly with oil; keep the garlic butter for a gentler finishing stage.<\/li>\n<li><strong>Cook<\/strong> all exterior surfaces properly and assess the centre according to the cut. Three or four minutes per side is not a reliable rule for a 1.2 kg piece; thin and thick parts may need different treatment.<\/li>\n<li><strong>Rest:<\/strong> use a clean plate or board, then slice thinly across the grain.<\/li>\n<\/ol>\n<p><strong>Sous vide<\/strong><\/p>\n<ol>\n<li><strong>Choose a validated method<\/strong> for the exact cut, thickness and starting temperature before using a water bath. This recipe does not provide a complete sous-vide safety schedule.<\/li>\n<li><strong>Handle hygienically:<\/strong> use suitable food-safe equipment and packaging. A quick sear before bagging does not replace the required time and temperature controls.<\/li>\n<li><strong>Follow the full schedule<\/strong> rather than assuming 56\u00b0C for two or three hours works for every piece. Heat-up time, holding time and meat preparation matter.<\/li>\n<li><strong>Finish and serve<\/strong> as the validated method directs. Dry the surface before browning and add clean garlic butter at the end.<\/li>\n<\/ol>\n<p><strong>Low-temperature oven cooking<\/strong><\/p>\n<ol>\n<li><strong>Use a suitable method<\/strong> for the particular piece if choosing a low-temperature oven approach.<\/li>\n<li><strong>Prepare<\/strong> the meat on a rack over a tray, with a clean probe and an accurate oven.<\/li>\n<li><strong>Check the process<\/strong> rather than relying on a blanket 60\u201390-minute schedule. A centre temperature of 54\u201356\u00b0C is a doneness preference, not a universal safety endpoint.<\/li>\n<li><strong>Brown the exterior<\/strong> thoroughly as part of the method, while avoiding burnt garlic. If unsure about the process, use the main pan-and-oven method and cook through.<\/li>\n<\/ol>\n<p><strong>Sauces and finishes<\/strong><\/p>\n<ul>\n<li><strong>Milder garlic butter:<\/strong> as an alternative to the main mixture, combine 100 g butter with 3 crushed garlic cloves and 1 tablespoon parsley. This replaces the original butter quantity; it is not another 100 g to add.<\/li>\n<li><strong>Chimichurri-style sauce:<\/strong> mix half a cup of chopped parsley, 2 tablespoons oregano, 3 chopped garlic cloves, a quarter-cup vinegar and half a cup olive oil; season to taste. Make with clean utensils and keep chilled until serving.<\/li>\n<li><strong>Honey and mustard sauce:<\/strong> combine 2 tablespoons Dijon mustard, 1 tablespoon honey and 1 tablespoon cider vinegar, adding olive oil to taste. This contains mustard and is not suitable for babies under one because of the honey.<\/li>\n<\/ul>\n<p><strong>Dietary adjustments<\/strong><\/p>\n<ul>\n<li><strong>Dairy-free:<\/strong> choose suitable oil or dairy-free spread. <strong>Ghee<\/strong> remains a milk-derived ingredient; do not assume it is lactose-free or safe for milk allergy.<\/li>\n<li><strong>Less salt:<\/strong> use less added salt and check sauce labels. Balsamic vinegar adds acidity and sweetness, not an equivalent replacement for the savoury flavour of Worcestershire sauce.<\/li>\n<li><strong>Different sides:<\/strong> salad and non-starchy vegetables are options if you do not want potatoes, rice or pasta.<\/li>\n<li><strong>Alternative cuts:<\/strong> ask the butcher for a suitable bavette or flank-style cut and follow advice for its actual thickness. Always slice across the grain.<\/li>\n<\/ul>\n<h2>Practical tips for texture and garlic butter<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/garlic-herb-butter-spooned-over-sliced-bavette-5799-4.webp\" alt=\"Garlic herb butter spooned over sliced bavette\" title=\"Garlic herb butter spooned over sliced bavette\"><\/p>\n<p>These <strong>cooking tips<\/strong> focus on a browned exterior, appropriate cooking and a garlic butter finish that has not scorched.<\/p>\n<p><strong>Doneness and internal temperature<\/strong><\/p>\n<ul>\n<li><strong>Use a clean probe:<\/strong> assess the thickest part and distinguish personal doneness preference from safety. Pink centres are only appropriate for intact whole cuts with all exterior surfaces cooked; rolled, stuffed or tenderised meat must cook through.<\/li>\n<li><strong>Allow for resting:<\/strong> the centre may continue warming after removal from the heat, but the rise is not always 3\u20135\u00b0C. Do not rely on a guessed rise to complete required safe cooking.<\/li>\n<\/ul>\n<p><strong>Searing and browning<\/strong><\/p>\n<ul>\n<li><strong>Pat the surface dry<\/strong> before cooking to encourage good contact with the hot pan.<\/li>\n<li><strong>Heat the pan properly:<\/strong> browning develops flavour but does not create a watertight seal. Check all edges and surfaces, not just the two broad sides.<\/li>\n<li><strong>Avoid crowding:<\/strong> cook pieces in batches if necessary; a crowded pan loses heat and encourages steaming.<\/li>\n<\/ul>\n<p><strong>Finishing with butter<\/strong><\/p>\n<ul>\n<li><strong>Baste gently:<\/strong> lower the heat near the end and spoon some of the recipe\u2019s garlic butter over the meat. Use this as a finishing technique within the stated 100 g total, not an extra quantity.<\/li>\n<li><strong>Compound butter:<\/strong> a spoonful of the clean, reserved garlic butter can melt over the cooked meat at serving.<\/li>\n<li><strong>Watch the heat:<\/strong> butter solids and garlic burn easily. Reduce the heat before adding them and stop if they begin to scorch.<\/li>\n<\/ul>\n<p><strong>Resting and slicing<\/strong><\/p>\n<ul>\n<li><strong>Rest briefly:<\/strong> loosely cover the meat for around 10 minutes, adjusting for its size. A very thin steak does not need a long rest that leaves it cold.<\/li>\n<li><strong>Slice across the grain:<\/strong> cut thin slices perpendicular to the long fibres to shorten them.<\/li>\n<\/ul>\n<p><strong>More useful tips<\/strong><\/p>\n<ul>\n<li><strong>Season ahead if desired:<\/strong> keep the meat refrigerated when seasoning in advance, within its use-by date. A longer dry-brining period needs an appropriate salt quantity and does not extend storage life.<\/li>\n<li><strong>Choose searing fat carefully:<\/strong> use a cooking oil suited to the heat; add butter later rather than allowing it to smoke excessively.<\/li>\n<li><strong>Change the finish:<\/strong> a little lemon zest or reduced balsamic vinegar gives a different contrast to the garlic butter.<\/li>\n<li><strong>Do not rely on colour alone:<\/strong> browned surfaces and the appearance of juices do not establish that every type of beef preparation has been safely cooked.<\/li>\n<\/ul>\n<h2>About fraldinha, bavette and garlic<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-bavette-steak-beside-a-food-thermometer-5799-5.webp\" alt=\"Cooked bavette steak beside a food thermometer\" title=\"Cooked bavette steak beside a food thermometer\"><\/p>\n<p><strong>Fraldinha<\/strong> is a Brazilian beef cut associated with a pronounced grain and rich flavour. Bavette or a suitable flank-style cut is a practical British alternative, but names and trimming vary between butchery systems.<\/p>\n<p><strong>What to know about the cut<\/strong><\/p>\n<ul>\n<li><strong>Long fibres:<\/strong> thin slices across the grain make the cooked meat easier to chew.<\/li>\n<li><strong>Flavour:<\/strong> these cuts can have a strong beef flavour; tenderness also depends on the particular meat, thickness and cooking.<\/li>\n<li><strong>Flexible preparation:<\/strong> pan-searing and grilling suit many thinner pieces. Other methods need a recipe appropriate to the exact cut.<\/li>\n<\/ul>\n<p><strong>What garlic adds<\/strong><\/p>\n<p>Garlic gives the butter a savoury aroma. Raw crushed garlic tastes more pungent than gently cooked garlic, while browned garlic can quickly become bitter if it burns. Adding <strong>garlic butter near the end<\/strong> helps control that flavour.<\/p>\n<ul>\n<li><strong>Raw garlic:<\/strong> adds pungency to a freshly made marinade or compound butter.<\/li>\n<li><strong>Crushed garlic in butter:<\/strong> distributes the flavour through the finishing fat.<\/li>\n<li><strong>Roasted garlic:<\/strong> gives a softer, sweeter flavour and can be mashed into a freshly prepared accompaniment.<\/li>\n<\/ul>\n<p><strong>Handling garlic over heat<\/strong><\/p>\n<p>Avoid putting finely chopped garlic straight into an extremely hot searing pan. Add it in butter over gentler heat near the end, or use a clean reserved portion of compound butter on the finished steak. Keep homemade garlic mixtures refrigerated and use promptly.<\/p>\n<p><strong>A few useful distinctions<\/strong><\/p>\n<ul>\n<li><strong>English names:<\/strong> bavette and flank are useful terms when shopping, but ask the butcher to match the cut to the cooking method rather than relying on a literal translation of fraldinha.<\/li>\n<li><strong>Brazilian context:<\/strong> fraldinha is familiar from churrasco, where grilling and slicing are central to serving it.<\/li>\n<li><strong>Flavour, not a health claim:<\/strong> garlic is included here for taste; this recipe should not be presented as delivering a specific medical benefit.<\/li>\n<\/ul>\n<h2>Enjoy your meal<\/h2>\n<p>Garlic butter bavette makes a flavourful shared dish with relatively simple ingredients. Choose the appropriate cut, brown it carefully, use the butter gently and slice across the grain.<\/p>\n<p>If you try it, share your result on our social pages and let us know which sides you chose.<\/p>\n<p>Visit <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a> for more recipes and ideas for your celebrations. Enjoy your meal!<\/p>\n<h2>FAQ \u2014 Garlic Butter Bavette Steak<\/h2>\n<h3>When should I take the beef out of the oven?<\/h3>\n<p>It depends on the cut, thickness and required doneness. Only intact whole cuts with every exterior surface cooked can be served pink; rolled, stuffed, minced or mechanically tenderised beef must cook thoroughly throughout. Use a clean probe and do not rely on an assumed temperature rise during resting.<\/p>\n<h3>Can I replace the butter?<\/h3>\n<p>Yes. Suitable olive oil or a dairy-free spread gives a different finish. Ghee is dairy-derived and should not be assumed safe for lactose intolerance or milk allergy.<\/p>\n<h3>How long should the meat rest?<\/h3>\n<p>Around 10 minutes loosely covered is a useful guide for a larger piece, with less time for a thin steak. Use a clean board and slice across the grain afterwards.<\/p>\n<h3>How do I stop the garlic burning?<\/h3>\n<p>Add garlic butter over reduced heat near the end, or serve a clean reserved portion on the cooked meat. Do not put finely chopped garlic into the hottest searing pan.<\/p>\n<h3>Which side dishes work well?<\/h3>\n<p>Roast potatoes, grilled vegetables and a leaf salad all work well. Garlic rice is another option if you want a rice accompaniment.<\/p>\n<h3>How should I store and reheat leftovers?<\/h3>\n<p>Cool promptly in small portions and refrigerate covered within two hours at 5\u00b0C or below. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout, using a little moisture and covering if needed to limit drying. Thaw frozen portions in the fridge and use within 24 hours of defrosting.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.simplybeefandlamb.co.uk\/cuts\/beef-cuts\/bavette\/\" target=\"_blank\" rel=\"noopener\">AHDB Simply Beef and Lamb \u2014 Bavette<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency \u2014 Cooking your food<\/a><\/li>\n<li><a href=\"https:\/\/www.cuh.nhs.uk\/patient-information\/milk-allergy\/\" target=\"_blank\" rel=\"noopener\">Cambridge University Hospitals \u2014 Milk allergy<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make garlic butter bavette steak with a browned crust, fresh herbs and thin slices cut across the grain, plus serving ideas for a festive meal.<\/p>\n","protected":false},"author":7,"featured_media":17014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-5799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=5799"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5799\/revisions"}],"predecessor-version":[{"id":17073,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/5799\/revisions\/17073"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/17014"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=5799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=5799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=5799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}