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Coffee Rubbed Chuck Eye Steak with Mango Salsa / Tomahawk with Lime Cilantro Butter

Tuesday, October 13, 2020

Coated in a spiced coffee rub and roasted in oven turns this humble beef cut into something extraordinary. It's naturally gluten free, low carb and healthy! The spiced coffee rub and lime cilantro butter ensure that this bone-in thick cut Tomahawk ribeye cooks perfect medium rare with lots of flavour.
Spiced coffee rub is an easy way to bring a phenomenal flavour and texture to any cut of meat. The acidity of coffee grounds replicate tannins in wine, which work as perfect complements to both protein and fat. They soften the fat found in meat, making it more tender, juicy and flavourful.

	Mango Salsa	Lime Cilantro Butter
750 g-900 g Boneless chuck eye steak (or Tomahawk steak) 2 tbsp Tallow, melted or olive oil 1 tbsp Hawaaian black lava salt (or sea salt) 2 tbsp Espresso coffee powder 2 tbsp Garlic powder 2 tbsp Smoked paprika 1 tbsp Freshly milled black pepper 1 tbsp Coriander powder 1 tbsp Onion powder 1 tsp Cayenne powder	1 Ripe mango, peeled, pitted, and finely diced 1 Small red onion, finely chopped 2 tsp Jalapeño chilli, finely minced 1 tbsp Fresh spring onion, thinly sliced 2 tbsp Fresh flat parsley or cilantro leaves, chopped 2 tbsp Fresh lime juice Salt and pepper to taste	2 tbsp Cilantro, chopped 50 g Salted Kerrygold butter 1 Lime, zested Large pinch of pepper 1/3 tsp Garlic powder

Combine all spice ingredients to make a rub. Pat the chuck roast dry with kitchen paper, and rub melted tallow or olive oil into the roast. Evenly season the chuck roast with 2 tablespoons of rub. Store the rest of rub in a jar for up to a month. Cover the rubbed roast with plastic wrap and refrigerate at least two hours, but overnight is best.
Put the diced mango, red onion, chilli, spring onion, and parsley or cilantro in a medium bowl. Toss with lime juice. Season to taste.
Mash all the butter ingredients together, then wrap into a sausage shape in clingfilm and chill until ready for use.
Remove the roast from the fridge and let sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 230C/450F and place roast in a roasting pan in a sheet pan and roast for 10 minutes. Reduce heat to 160C/320F, roast approximately 40 minutes until roast reaches an internal temperature of 57C/125F for medium rare doneness.
Allow the chuck roast to rest for 10 minutes before slicing. Serve, sprinkled with a bit of salt flakes and mango salsa. Or cut the chilled butter into discs and serve on top of the rested steak.

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Dill Garlic Bread Loaf

Sunday, October 11, 2020

This wonderful, aromatic dill garlic loaf is great to serve with salad, soup or pasta. It also makes amazing sandwiches. I used fresh dill and minced garlic, half the quantity if you choose to use dried one. I love how it turned out---with a nicely golden crust but still soft, tender and satisfyingly chewy.

2 Large eggs, at room-temperature
260 ml Buttermilk, at room-temperature
2 tbsp Olive oil
1 tbsp Honey
1 tsp Garlic salt
350 g Plain flour
1 tbsp Fresh dill weed, chopped
2 Garlic cloves, minced
1 tsp Dry yeast

Put all of the ingredients in the bread pan in the order listed in the INGREDIENTS and select the dough setting.
After your bread machine beeps that the cycle is complete and the dough ready, using a rubber spatula, remove the dough from the machine and drop it out onto a lightly oiled work surface.
Punch the dough down and knead briefly to release the air. Pat the dough into a 1cm thick rectangle and roll it up like a jelly roll. Place the dough roll in a 22cm, parchment lined loaf pan with the seam side down.
Lightly spray the top of the loaf with olive oil to prevent sticking when it rises. Cover it with a piece of plastic film. Allow it to rise in a warm space for about an hour or until it is doubled in size.
Preheat the oven to 190C/375F about 10 minutes before the bread will finish its rise. Once the bread has risen, carefully remove the plastic wrap.
Brush the top of the loaf with a bit of egg wash. Bake the bread in the middle of the hot oven for about 30 minutes until golden brown.
Remove the bread from the oven and tip the loaf out of the pan onto a wire rack to cool completely before slicing.

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Plum Arugula Salad with Maple Curry Vinaigrette

Thursday, October 08, 2020

Fresh and peppery arugula is topped with ripe, juicy plums, grape tomatoes, spiced pumpkin seeds and toasted pine nuts with a maple curry vinaigrette. Simple, delicious and flavourful--what's not to love? If desired, add a salty, creamy and chunky blue cheese or a few slices of mild, soft rinded uniquely tangy goat cheese to make it more satisfying and exciting. I used red plums here, but it would work with most plums.

Curry Vinaigrette
60 ml Apple cider vinegar 1 Small shallot, minced 1 tsp Fresh ginger, peeled and minced 1 1/2 tsp Curry powder 1 tbsp Maple syrup 90 ml Extra-virgin olive oil 3/4 tsp Salt	3-4 Plums, cut into wedges 100 g Grape tomatoes, halved 70 g Arugula Fresh herbs, optional 2 tbsp Spiced pepita 2 tbsp Dry toasted pine nuts

Combine ACV, shallot, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.
Arrange tomatoes, plums, arugula and fresh herbs if using, in a large serving platter. Drizzle 2-3 tablespoons of dressing over and sprinkle with some pepita and pine nuts.

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Za'atar Hazelnut Chia Crackers (GF, Sugar Free, Keto)

Tuesday, October 06, 2020

With just a few of quality ingredients, these savoury crackers are so good for you and contain Omega fatty acids and a bunch of fiber. They are gluten-free, sugar-free, egg-free and keto friendly. If you don't have chia seeds handy, substitute with crushed flaxseeds.

100 g Hazelnut, finely ground
75 g Chia seeds
2 tbsp Za'atar spice blend
1 tsp Black sesame seeds, optional
120 ml Water
15 ml Extra virgin olive oil

Preheat the oven to 180C/350F. Mix the ground hazelnut with chia seeds, za'atar and black sesame seeds if using. Add in olive oil and water. Mix until the mixture comes together and forms a dough.
Place the dough between two pieces of parchment paper and roll gently with a pin until it is about 3mm thick, trying to make as much of a rectangular shape as possible.
Remove the top parchment paper, and slide onto a baking sheet. Use a pizza cutter to to cut the dough into 24 equal squares.
Bake for 20-25 minutes until lightly browned and crisp. Once they are dry and crispy it should be easy to remove them from the parchment. Remove to a cooling rack to cool completely.
Enjoy with dips, cheese, chutney or just on their own. Store in an airtight container, keeps for a week.