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Grape Seed Flour Banana Bread

Monday, June 03, 2019

Grape seed flour is obtained from winery by-products (skins, seeds and stems) generated during wine-making. In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre. There are several different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc. It is gluten-free and very versatile in the kitchen: as an ingredient in baked goods of all kinds, like bread, pizza or cakes, but also great in yogurt or cereal, or smoothies.

30 g Grape seed flour
70 g Almond flour
180 g Refined spelt flour
5 g Baking powder
7 g Baking soda
1 tsp Cinnamon powder
Pinch of salt

80 ml Grape juice
60 g Grapeseed oil
2 Large eggs
1 tsp Vanilla extract
60 g Coconut syrup
4 Ripe bananas, mashed
100 g Dried cranberries
Sprinkles, optional

Preheat oven to 180C/350F. Grease and line a 10cm x 26cm loaf pan with baking paper.
Combine grapeseed flour, almond flour, spelt flour, baking powder, baking soda, cinnamon and pinch of salt in a large bowl.
Whisk grape juice, grape seed oil, eggs, vanilla, coconut syrup and mashed bananas in a separate bowl. Add the liquid mixture to flour mixture. Stir until just combined. Fold in the dried cranberries.
Pour into the prepared pan. Smooth the surface. Top with the sprinkles if using. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely.

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Côte de Boeuf with Chimichurri Sauce

Monday, May 27, 2019

Côte De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In French cuisine the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”. In Australia and New Zealand a bone-in rib steak is called a "ribeye". In the USA it is known as a rib steak or cowboy steak. It delivers amazing flavour from all the marbling that runs through it, and makes an ideal sharing steak for a dinner for two. Chimichurri is mainly made from chopped parsley, garlic, olive oil, oregano, chilli flakes, and red wine vinegar. It's great to use as a condiment for the meat, but can also be used as a marinade.

A bunch parsley, roughly chopped
1-2 tbsp Oregano
2 Garlic cloves
1 Shallot, chopped
1/2 tsp Chilli flakes
4 tbsp Olive oil
Juice 1/2 lemon
2 tsp Red wine vinegar
25 g Butter,
1 / about 700 g Côte de Boeuf
Salt and peppers
Arugula

To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food process. Add olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
Take Côte de Boeuf ouf of the refrigerator 1- 2 hours before the preparation. Season steak well with salt and pepper.
Preheat the oven to 200C/400F. Heat the butter in a cast iron skillet over medium-high heat. Sear the beef for 2 minutes on both sides then cook in the oven for 16 minutes for rare, 20 minutes for medium.
Remove from the oven and leave to rest for at least 10 minutes. Slice thickly and serve with the prepared chimichurri sauce over a bed of arugula salad.