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Beef Carpaccio with Truffle and Parmigiano-Reggiano

Saturday, May 01, 2021

Carpaccio is a traditional Italian gourmet appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. The most commonly used cut for carpaccio is the centre of the fillet, but sirloin works just as fine.
Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular. It was named after Venetian painter Vittorio Carpaccio, known for the characteristic red and white tones of his work.
This carpaccio recipe with true 30-month aged Parmigiano-Reggiano and truffle practically melts in your mouth and is absolutely packed with flavour! A perfect starter to start your five star meal.

120-150 g Beef fillet, organic and grass-fed
A handful of arugula
Truffle slices soaked in olive oil
Parmigiano-Reggiano
Extra-virgin olive oil
Lemon zest
Celtic grey salt
Black peppercorns
Pink peppercorns
A few sprigs of fresh thyme, optional

Wrap the beef in a plastic film and freeze for 30 minutes or until firm.This will make the beef easier to slice.
Rinse arugula and spin dry. Brush 2-3 plates with olive oil and sprinkle with salt and pepper. Set aside.
To make carpaccio, remove the plastic wrap from the beef. Using a sharp knife, cut thin slices across the grain of the beef. Place each slice between two sheets of plastic wrap and, using a rolling pin, flatten the beef until almost paper-thin.
Divide carpaccio slices in a single layer, slightly overlapping, on the plates. Drizzle with extra virgin olive oil and season with lemon zest, salt and peppers.
Place arugula on the carpaccio slices. Shave Parmigiano-Reggiano over the carpaccio and top with a few slices of truffle. Garnish with fresh thyme if using and serve immediately.

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Low Carb Vegetable Pasta with Buffalo Mozzarella and Steak

Wednesday, April 21, 2021

Turn the humble zucchini and carrot into noodles to enjoy a healthy, quick, and low carb weeknight meal. I use some leftover entrecôte for the noodles, but any kind of steak can be used for this recipe. Use regular cow milk mozzarella if you can't find buffalo mozzarella, which is so much creamier, softer and so much more flavourful. Feel free to swap in traditional pasta if you are not into low carb.

Tzatziki	Noodles & Steak
1/2 Cucumber, deseeded 400 g Full fat Greek yoghurt 2 Garlic cloves, minced 1 tbsp Extra-virgin olive oil 1 tbsp Parsley, chopped 1 tbsp Dill, chopped Sea salt and black pepper	2 Medium zucchini 2-3 Carrots, peeled 1 Buffalo mozzarella Leftover roasted entrecôte, sliced 1 tbsp Chopped fresh herbs

Grate the cucumber and strain. Combine the yoghurt with cucumber, minced garlic, olive oil, and herbs in a large bowl. Stir to combine. Season with salt and pepper. Cover and refrigerate.
Using a stand or handheld spiraliser, cut zucchini and carrot into long thin strips. A julienne peeler would also work.
Place the vegetable noodles in a large bowl. Pour in half of tzatziki sauce and toss to combine. Divide the noodles into two serving plates. Top with sliced entrecôte and tear in some mozzarella. Sprinkle some chopped herbs over. Serve with the remaining tzatziki.

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Middle Eastern Beef Mince Kebabs

Thursday, April 15, 2021

These kebabs are easy to make and cook fast on a grill or pan. Serve them with flatbreads (or on a bed of greens), zesty sumac red onion salad and a garlic yoghurt dressing. Great for entertaining when friends are over or for family dinner.
Lebanese seven- spice and baharat are both Middle Eastern spice blends. Aleppo pepper, or pul biber, is flaked mild red Turkish chilli pepper. You can buy them both from Middle Eastern stores or online. These days you can find almost anything on Amazon. If you are interested in making your own spice blend, check out the recipes here and here.

Red Onion Salad	Kebabs
1 Medium red onion, halved and finely sliced 1 Lemon, juiced 1/3 tsp Sea salt 1 tsp Sumac 1 tbsp Flat-leaf parsley, finely chopped	500 g Beef mince 1/2 Onion, finely chopped 1/2 tsp Ground allspice 2 tbsp Flat-leaf parsley, finely chopped 1 tsp Baharat or Lebanese seven-spice 11/2 tsp Aleppo pepper powder 25 g Pine nuts, toasted 2 Garlic cloves, minced 1/2 tsp Salt 2 tbsp Olive oil, to cook Pine nuts, toasted, to serve Flat-leaf parsley, finely chopped, to serve Flatbread, to serve Pickled chilli peppers, to serve Garalic yoghurt dressing, to serve

Red Onion Salad

Kebabs

1 Medium red onion, halved and finely sliced
1 Lemon, juiced
1/3 tsp Sea salt
1 tsp Sumac
1 tbsp Flat-leaf parsley, finely chopped

500 g Beef mince
1/2 Onion, finely chopped
1/2 tsp Ground allspice
2 tbsp Flat-leaf parsley, finely chopped
1 tsp Baharat or Lebanese seven-spice
11/2 tsp Aleppo pepper powder
25 g Pine nuts, toasted
2 Garlic cloves, minced
1/2 tsp Salt
2 tbsp Olive oil, to cook
Pine nuts, toasted, to serve
Flat-leaf parsley, finely chopped, to serve
Flatbread, to serve
Pickled chilli peppers, to serve
Garalic yoghurt dressing, to serve

Put the sliced onion into a bowl with the lemon juice and salt. Mix well and leave to macerate for 15 minutes.
Put all the ingredients for the kebabs into a large bowl andthoroughly mix everything together until completely combined. Form into 6 sausage- shaped patties and thread the meat onto skewers.
Heat the 1 tablespoon of olive oil in the skillet over medium heat. Cook half of the kebabs, without letting them touch, for 3-4 minutes on each side or until charred and juicy. Repeat with another half.
Add the sumac and parsley to the macerated onions and mix well.
Place a flat bread on a plate, then lay the kebabs on top and pile on the onions. Sprinkle with some more chopped parsley and roasted pine nuts. Serve with garlic yoghurt sauce. You can also serve them with rice, tabouli salad, hummus or baba ganoush (eggplant dip).

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White Bean, Cevapcici and Tomato Salad

Tuesday, April 13, 2021

White bean, cevapcici and tomato salad is a simple but tasty food that is very quick and easy to prepare and bursting with flavours. It is perfect for a lunch or supper with your family. Cevapcici (aka Cevapi) is a type of casing-less, finger-sized sausage from the Balkans and southeastern Europe. I made white beans from the scratch with Instant Pot. It's cheaper, healthier and more flavourful, but a canned variety works just fine too. The cooking time can vary depending on the variety of white bean and quantity you're using. Instead of cevapcici, you can use shrimp or tuna for the salad too.

Dressing	Salad
1 tbsp Red wine vinegar 1 Garlic clove, finely chopped 1 tsp Dijon mustard Pinch of sugar Pink salt and black pepper 60 ml Extra virgin olive oil	250 g Dried white beans 750 ml Water 1/2 tsp Sea salt 1 tbsp Olive oil 1 Garlic clove 1 Bay leaf 200 g Cooked cevapcici leftover, sliced 125 g Grape tomatoes, halved A handful of baby salad leaves or mixed herbs (such as tarragon, parsley and arugula)

Whisk vinegar with garlic, mustard and sugar, then season with pink salt and black pepper. Gradually whisk in olive oil until emulsified and thick.
Combine white beans, water, salt, 1/2 tablespoon olive oil, garlic and bay leaf in your instant pot. Lock the lid, and turn the valve to sealing. Select 'pressure cook' and cook for 12 minutes. Once cooking is complete, let the pressure release naturally on its own. Strain and set aside.
Heat a skillet over medium heat. Add in the remaining 1/2 tablespoon of oil and brown the sliced cevapcici on both sides. Turn off the heat and add beans to the skillet with half the dressing, gently toss to warm through, then transfer to a large serving platter.
Add in tomatoes and herbs and gently toss to combine. Serve with remaining dressing.

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Indian Spiced Meatballs in Curry Sauce

Monday, March 01, 2021

This yummilicious Indian spiced meatball curry combines tender, flavourful beef meatballs with a rich creamy curry sauce. It is wonderful to serve over cauliflower rice if you're doing low-carbs, noodles or with flatbread. With its irresistible blend of spices and sweet coconut milk, this has become one of my our favourite warming meals for a chilly night.

Meatballs	Curry Sauce
500 g Ground beef 2 Spring onions, green parts only, finely chopped 2 tbsp Cilantro, finely chopped (or flat parsley) 1/4 tsp Cayenne pepper 1/4 tsp Ground cloves 1/2 tsp Ground cinnamon 1/2 tsp Nutmeg 1/2 tsp Red chilli pepper flakes 1 tbsp Ground cumin 1 tbsp Ground coriander 1 tbsp Garam masala 2 Garlic cloves, finely chopped 1 tsp Ginger paste 1/2 tsp Sea salt 1/2 tsp Freshly milled black pepper 1 tbsp Coconut oil for frying the meatballs	2 tbsp Coconut oil 3 Shallots, finely chopped 1 Spring onion, chopped 1 tsp Dried red chilli pepper flakes 50 g Butter 2 Garlic cloves, minced 1 tsp Ginger paste 2 tbsp Curry powder 1 tsp Cumin 1 tsp Ground coriander Salt and pepper to taste 240 ml Homemade stock 500 ml Passata (Uncooked tomato puree) 240 ml Light coconut milk Spring onions, chopped, to serve (or cilantro, flat parsley leaves)

Meatballs

Curry Sauce

500 g Ground beef
2 Spring onions, green parts only, finely chopped
2 tbsp Cilantro, finely chopped (or flat parsley)
1/4 tsp Cayenne pepper
1/4 tsp Ground cloves
1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Red chilli pepper flakes
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tbsp Garam masala
2 Garlic cloves, finely chopped
1 tsp Ginger paste
1/2 tsp Sea salt
1/2 tsp Freshly milled black pepper
1 tbsp Coconut oil for frying the meatballs

2 tbsp Coconut oil
3 Shallots, finely chopped
1 Spring onion, chopped
1 tsp Dried red chilli pepper flakes
50 g Butter
2 Garlic cloves, minced
1 tsp Ginger paste
2 tbsp Curry powder
1 tsp Cumin
1 tsp Ground coriander
Salt and pepper to taste
240 ml Homemade stock
500 ml Passata (Uncooked tomato puree)
240 ml Light coconut milk
Spring onions, chopped, to serve (or cilantro, flat parsley leaves)

To make the meatballs, combine the ground meat with the spring onion, coriander, spices, salt and pepper in a large bowl. Mix well with your hands until everything is combined. Roll the mixture into golfball-sized meatballs.
Heat a large frypan over medium heat and with coconut oil, fry the meatballs for a few minutes until they’re brown all over.
To make the sauce, in a large, deep pan over medium heat, heat coconut oil and add the shallots, spring onions, chilli flakes, butter, garlic and ginger and stir until butter melted. Add the curry powder, cumin and ground coriander and salt and pepper to taste. Sweat the mixture off for about 5 minutes, then pour in the stock, passata and coconut milk. Reduce the heat to a simmer and allow to cook for about 10 minutes.
Place the browned meatballs into the curry sauce and cook for an additional 15 minutes. Once the sauce has thickened and reduced and the meatballs are cooked through, turn off the heat. Transfer to a serving dish and garnish with the chopped herbs sprinkled on top.

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Hummus Bowls with Spiced Ground Beef and Grape Tomatoes

Friday, February 26, 2021

A bed of extra creamy hummus topped with well spiced ground beef and a fresh grape tomato salad served with crisp crackers (or bread of your choice). It makes a simple and tasty weeknight dinner. You can easily use chicken, pork or lamb (tofu if you want to go mealess) in place of the beef or try other seasonal vegetables on top. The hummus can also be made the day before and stored in the refrigerator.


1 tbsp Olive oil 450 g Ground beef 1 tsp Ground coriander 1/2 tsp Freshly milled black pepper 1/2 tsp Ground cinnamon 2 tsp Sea salt, divided 250 g Grape tomatoes, halved 1 cup Fresh herbs, coarsely chopped (I used parsley, thyme and mint) 1 tbsp Fresh lemon juice 2 batch Chickpea hummus Extra-virgin olive oil, lemon wedges, Aleppo-style chilli pepper flakes, and crackers for serving, optional

Heat oil in a large heavy bottom skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, black pepper, cinnamon, and 1 teaspoon of salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 teaspoon salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon to create a shallow well in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with pepper flakes. Serve with lemon wedges and crackers alongside, if using.

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Filet de Bœuf / Fillet Steak

Tuesday, December 08, 2020

When buying fillet steak, thicker pieces are less likely to overcook, so aim for a steak that’s almost as tall as it is wide. It’s IMPORTANT that the steak at room temperature before you cook it. So remove the fillet steak from the fridge at least 30 minutes and no more than 2 hours before cooking. Heat the pan until it's SMOKING HOT if you are after a charred smoky crust. (My smoke detector actually went off when I was preparing the steak. The sound of the alarm is worse than nails on a chalkboard and very frightening that my cats went gaga...so be prepared.)
I prefer my steak prepared with nothing other than a sprinkling of salt and a generous twist of pepper. The add of smashed garlic and thyme to the hot fat (avocado oil and butter) while the steak is cooking help add extra flavour to the steak without overpowering it. But feel free to use your favourite marinade.

225 g - 250 g Fillet steak
Pink or regular sea salt
Freshly milled pepper
Avocado oil
1 Large garlic clove, smashed
2-3 Fresh sprigs of thyme
50 g Butter

Pat the steak dry with kitchen paper and leave to come up to room temperature for an hour or so, covered with a clean kitchen towel.
Sprinkle the black salt all over both sides of the steak and rub in, followed by a grind of pepper. Drizzle each steak with a little of avocado oil and rub in on both sides. Work the seasoning into the steak using your fingertips.
Meanwhile place a griddle pan or heavy-based frying pan over a high heat and add enough avocado oil to coat the bottom of the pan. When smoking hot, add the steak into the pan using tongs and leave the beef to caramelise without moving it for 2 minutes, until it has a wonderful dark golden crust. Turn the steak over and repeat.
Add the smashed garlic and sprigs of thyme to the pan, followed by generous knobs of butter. Allow to melt and bubble, all the while basting the butter over the steak, for 1 minute on each side for a perfect blue-rare finish or until done to your liking.
Remove the steak from the heat and rest on a plate for 8-10 minutes, covered loosely in foil. Serve with roasted potatoes and salad greens if you like.

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Roasted Bone Marrow with Fresh Herbs and Hawaiian Black Lava Salt

Friday, November 13, 2020

Marrow bones are generally the leg bones from either beef or veal. The marrow not only just boastes of its heavenly buttery taste but also offers various health benefits. This most nutrient-dense superfood contains a substantial amount of good fats and energy and provides an exceptional source of the omega-3 required for healthy brain development and anti-inflammation. It also contains minerals (iron, phosphorus, and trace amounts of thiamin and niacin), collagen, stem cells that turn into blood cells inside the body when ingested and a group of compounds called alkylglycerols that help boost and maintain our immune system. You can use marrow bones to make bone broth, or you can roast the bones and use the marrow the same way you would use butter -- spread it on toast, toss with vegetables or melt over the steak.

	Salad
1.5 kg Grass fed organic marrow bones (beef or veal) 2 tsp Fresh rosemary, chopped 2 tsp Fresh thyme, chopped Hawaiian black lava salt Black peppercorn, crushed Crusty bread, toasted (leave it out if doing keto)	Baby Romane salad leaves 1 Red onion, sliced into rings 2 tbsp Parsley, chopped 1 tbsp Olive oil 1/2 tbsp White balsamic vinegar Salt and pepper to taste

Preheat the oven to 230C/450F. Place the bones in a baking dish. Finely chop the rosemary and thyme leaves. Sprinkle the chopped herbs over the marrow bones.
Transfer them to the hot oven and roast for 15 to 20 minutes until no longer pink inside. Meanwhile prepare the side salad and crusty bread if using.
Combine the salad leaves, onion rings and chopped parsley in a small mixing bowl. Toast the bread until crunchy if using.
After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. You want to catch it before the marrow begins to "leak out" of the bones. Roast another five minutes if needed.
Drizzle the salad with olive oil and white balsamic vinegar.
Season the marrow with lava salt and freshly milled black pepper. Serve while still hot with salad and crusty bread if using. Use a spoon to scoop out the marrow and enjoy! Once you enjoy the marrow, save the bones and dripping to make bone broth.