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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.


200 g Refined spelt flour 50 g Whole spelt flour 50 g Brazil nuts, ground into meal 1/2 tsp Baking soda 2 tsp Baking powder 1/3 tsp Black salt or sea salt 1/2 tsp Ginger powder 1 tbsp Turmeric powder A large pinch of black pepper powder 50 g Coconut sugar 200 g Grated carrots (about 2 cups)	100 g Honey, creamy or clear 2 Eggs, lightly beaten 240 ml Buttermilk 85 ml Coconut oil, melted 18 Brazil nuts

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

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Crisp Pork Belly

Tuesday, June 11, 2019

This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

2 tbsp Beef dripping, melted and cooled
1.2 kg Pork belly with skin
1 tbsp sea salt flakes
1/2 tsp Whole cumin seeds

Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat.
Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing.

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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.

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