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Egg Salad with Cherry Radish and Chives

Wednesday, October 21, 2020

Perfectly hard-boiled eggs with fresh chives and cherry radish in the creamy Dijon mayonnaise dressing make for one amazing salad. This salad recipe comes together in just minutes if you have some hard-boiled eggs left in the fridge. This simple delicious egg salad recipe that can be enjoyed just as it is, or turned into a delicious sandwich using your favourite bread or served with crackers over a bed of seasonal greens.

6 Large eggs, hard boiled
4 Cherry radish, finely diced
3 tbsp Chives, chopped
2 tbsp Homemade olive oil mayonnaise
2 tbsp 10% Greek yoghurt
1/2 tbsp Dijon mustard
Sea salt and black pepper

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 minutes.
Pour out the hot water and fill with cold water. Let stand for about 10 minutes until the eggs are room temperature. Peel the eggs, then chop into pieces.
Place the chopped eggs in a bowl, and stir in the mayonnaise, Greek yoghurt, diced cherry radishes, chives, and Dijon mustard. Season with salt and pepper. Fold to combine. Serve it as a side or on a sandwich using your favourite bread.

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Black Rice Goat Cheese Salad with Mango and Sweet Pointed Pepper

Tuesday, October 20, 2020

Black rice cooked in homemade broth, topped with goat cheese (or your favourite cheese), mango and sweet pointed pepper with a simple dressing made with red wine vinegar, date syrup and avocado oil, for a delicious, healthy, flavourful, and gluten free Fall meal! You can serve this as a side along with some grilled meat or fish.

	Dressing
200 g Black rice 400 ml Homemade broth(I used beef broth) 1 tbsp Finely chopped coriander 2 Sweet pointed pepper, cut into rings 1/2 Ripe mango, peeled and diced 4x20 g Fresh goat cheese Fresh coriander or parsley leaves	1 Chilli pepper, finely chopped 2 tbsp Red wine vinegar 1 tsp Date syrup (or maple syrup) Red wine sea salt (or regular sea salt) 2 tbsp Avocado oil (or olive oil) 1 tbsp Walnut oil

Bring broth in a medium saucepan to a boil. Add in black rice and cook for about 30 minutes until tender. Drain. Cool completely. Place in a large bowl. Set aside to cool to room-temperature.
For the dressing, place all the ingredients in a jar with a tight-fitting lid and shake well to combine.
Add chopped coriander, sweet pointed pepper rings and mango to the rice. Drizzle with two-thirds of the dressing and toss to combine.
Divide the salad between two plates and top each with 2 goat cheese. Drizzle with the remaining dressing and garnish with fresh coriander or parsley.

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Baked Butternut Squash Rounds with Szechuan Pepper

Sunday, October 18, 2020

This super easy and delicious side dish is melt-in-your-mouth tender and packed with flavor! The squash rounds are drizzled with melted butter, then roasted in the oven with smashed garlic, fresh thyme, spiked with mouth-numbing Szechuan peppercorns, and well balanced with a zesty squeeze of lemon juice right before serving. The Szechuan peppers aren't peppers at all. They actually belong in the citrus family. It has a sharp, bright flavour, which is known to enliven food. It is also known for its numbing feature. If you ever tried Szechuan food, you know that tingling sensation. So don't overdo the peppercorns.

1 Large butternut squash with a long and thick neck
3 tbsp Unsalted butter, melted
Fresh thyme
4 Garlic cloves, crushed
1/2 tsp Coarse salt
1/2 tsp Freshly ground black pepper
1-2 tsp Szechuan peppercorns, toasted and crushed plus a few whole berries
1 tbsp Fresh lemon juice

Preheat your oven to 210C/425F. Cut the neck off of the butternut squash and keep the base for another use. Cut the stem from the end and peel. Cut the squash in slices crosswise, about 1/2 inch thick.
Transfer the butternut squash rounds to a lightly oiled baking pan. Arrange garlic around the butternut squash slices. Drizzle the melted butter over the squash slices. Finally, sprinkle each round with some chopped thyme leaves, a pinch of salt, black pepper and Szechuan peppers.
Roast the butternut squash in the oven for 30-35 minutes, depending on the thickness of your butternut slices, until tender and golden on the edges.
Remove from the oven, drizzle the baked butternut squash slices with lemon juice, then transfer to a serving platter with garlic. Garnish with fresh thyme if you like. Serve immediately!

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Marbled Chocolate Brioche

Friday, October 16, 2020

I am a fan of swirls, be chocolate, beetroot, or matcha, threading though any kind of baked goods. There's something just so fun about it and plus it makes a beautiful presentation on any dinner table and a lovely gift.
This marbled chocolate brioche is fairly straightforward to prepare since you prepare and knead the dough in the mixer until smooth and elastic. Marbling the plain and chocolate doughs together requires a little patience and effort, but it's pretty easy once you have got the hang of dough plaiting technique.

60 ml Whole milk, lukewarm
7 g Active dry yeast or 12 g Fresh yeast
210 g Plain flour
100 g Whole spelt flour
45 g Coconut sugar
1 tsp Black salt
2 / 110 g Large eggs, room-temperature
1 Egg yolk, medium
60 g Unsalted butter

1 tsp Organic cocoa powder (for chocolate dough)
1 tbsp Nutella (for chocolate dough)
Egg wash
1 tbsp Almond slices, optional

Butter a 26x12x9-cm loaf pan and line with parchment. Dissolve the yeast in the lukewarm milk in a bowl. Set aside for 10 minutes until foamy.
Place plain flour, whole spelt flour, sugar, and salt in the bowl of your stand mixer with a dough hook. Add in eggs, yolk and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time until fully incorporated. Knead again for 2 minutes until smooth, elastic and soft.
Cut slightly more than 1/3 of the dough, about 240 grams. Shape the rest of the dough into a ball. Place it in a bowl. Cover with plastic film. Leave to rise in a warm place for about an hour or until doubled in size. Add cocoa powder and nutella to the 240 grams of dough and knead until it's well combined. Cover and leave to rise until doubled in size.
Turn out and punch each dough down. Cover again and let rest for 10 minutes.
Roll out each dough into a rectangle. Place the chocolate rectangle on top of the plain one. Roll it up like jelly roll and pinch the sides together. Using a bench scraper or a knife, carefully cut the log vertically in half making sure the seam is side down. Plait and fold into 3 layers. Place the stacked dough into the prepared pan. Cover with plastic film and proof until it's double in size, about 90 minutes.
Preheat the oven to 190C/375F. Brush the top with some egg wash and sprinkle some almond slices over if desired. Bake the bread in the center of hot oven for about 35 minutes until nicely golden brown. Remove and turn out onto a wire rack to cool completely before slicing.

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Mussakhan Palestinian Roast Chicken with Sumac and Red Onions

Wednesday, October 14, 2020

Mussakhan, one of the beloved national dishes of Palestine, is just one of those dishes that you have to eat it with your hands. "Mussakhan" (literally means "something that is heated"), is roasted chicken, heavily spiced with sumac and a few other Middle Eastern spices. It's a simple, hearty, oniony and packed full of fingerlicking flavour dish that you absolutely need to try.
Mussakhan is usually served over taboon bread which soak up the juice and olive oil, but it's equally delicious over a bed of rice or alongside a seasonal salad.

1.2kg Chicken drumsticks (or quarters)
4 tbsp Extra-virgin olive oil, divided, plus more for drizzling
2 tbsp Ground sumac, plus more for sprinkling
1/2 tsp Ground allspice
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
3 tbsp Fresh lemon juice
1 tbsp Minced garlic (about 4 medium garlic cloves)
1 1/2 tsp Salt
1/4 tsp Freshly ground black pepper
2 Large red onions, halved then thinly sliced
2 tbsp Pine nuts, toasted
Arabic taboon bread, for serving
1/4 cup Coarsely chopped flat-leaf parsley

Place chicken drumsticks in a large bowl. Separate thighs and drumsticks if using chicken quarters. Add in 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for at least 1 hour or overnight in the refrigerator.
When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 190C/375F.
Line a large baking tray with aluminum foil, then add the chicken drumsticks. Scatter the onion around the pan. Drizzle any extra marinade over. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 40–50 minutes.
Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.
In a small skillet over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer to a plate lined with kitchen paper to drain and cool slightly.
Remove the bread and transfer to a large serving platter. Top it with the chicken drumsticks and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Enjoy!

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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.