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12 Dec 2024 Reverse Sear Tomahawk with Black Garlic Check out Blake Proud's Reverse-Seared Tomahawk Steak with Black Garlic and Smoked Sea Salt Serves: 2–4 | Prep Time: 10 mins | Cook Time: 60–75 mins — Ingredients: 1 tomahawk steak (1.2–1.5 kg, 2–3 inches thick) 4 cloves black garlic, mashed into a paste 1 tbsp smoked sea salt 1 tsp freshly ground black pepper 1 tbsp olive oil Fresh thyme or rosemary (optional, for garnish) — Method: 1. Prep the Steak: Preheat your oven or grill to 120°C (250°F). Pat the tomahawk dry with paper towels. Rub the black garlic paste all over the steak, ensuring even coverage. Season generously with smoked sea salt and black pepper. 2. Low and Slow: Place the steak on a wire rack over a baking sheet to allow even air circulation. Roast in the oven or on the grill over indirect heat until the internal temperature reaches 48–50°C (120°F) for medium-rare, about 50–60 minutes. 3. Rest the Steak: Remove the steak and let it rest for 10–15 minutes while you prepare for the sear. This allows juices to redistribute. 4. Sear to Finish: Heat a cast-iron skillet or grill to high heat. Add a drizzle of olive oil and sear the steak for 1–2 minutes per side, including the edges, until a dark, caramelized crust forms. 5. Serve: Let the steak rest for another 5 minutes, then slice against the grain into thick cuts. Garnish with fresh thyme or rosemary, and serve with your favorite sides. — The rich umami of black garlic pairs beautifully with the smokiness of the sea salt, making this steak a show-stopping centerpiece!
12 Dec 2024 Roast Artichoke and Carrots with Maple Dressing Check out Blake Proud's Recipe for Roasted Artichoke Hearts with Maple Garlic Dijon Dressing Ingredients: 2 (400g) can artichoke hearts, drained and dried out 1 bunch baby carrots 15 ml olive oil 1 teaspoon sea salt 1½ teaspoons ground black pepper 30 g shredded Parmesan cheese 40 g breadcrumbs (preferably panko) 1 cloves garlic, minced For the Maple Garlic Dijon Dressing: 30 ml maple syrup 15 ml Dijon mustard 15 ml olive oil 5 ml apple cider vinegar or lemon juice (optional, for tanginess) 1 clove garlic, finely minced or grated Salt and pepper, to taste — Method: 1. Preheat the Oven: Preheat your oven to 200°C. Line a baking tray with parchment paper or lightly grease it. 2. Prepare the Artichoke Hearts: Pat the drained artichoke hearts dry with paper towels to remove excess moisture. Leave in fridge over night to dry further. In a mixing bowl, toss the artichoke hearts, carrots with olive oil, sea salt, black pepper, and minced garlic (if using). Add the breadcrumbs and toss to coat the artichoke hearts evenly. 3. Roast the Artichokes and Carrots Spread the breadcrumb-coated artichoke hearts in a single layer on the prepared baking tray. Roast for 15-20 minutes, flipping halfway through, until golden brown and crispy. Sprinkle the Parmesan cheese over the artichokes and carrots and return to the oven for another 5 minutes, or until the cheese is melted and golden. 4. Prepare the Maple Garlic Dijon Dressing: In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar or lemon juice (if using), and minced garlic. Season with salt and pepper to taste. 5. Assemble and Serve: Transfer the roasted artichoke hearts to a serving dish. Drizzle generously with the maple garlic Dijon dressing. Serve warm as a flavorful and crunchy side dish or appetizer. Enjoy the perfect balance of sweet, savory, and crunchy textures!
12 Dec 2024 Gingerbread Pankcakes Check out Blakes 1 1/2 cup self raising flour 60 g granulated sugar or sweetener 1 tsp baking powder 3 g salt 440 ml milk 60 g butter 10 ml pure vanilla extract 1 large egg, yolk seperated Ginger Powder, Nutmeg and All spice to taste Maple syrup to serve Methodology for Fluffy Japanese-Style Gingerbread Pancakes 1. Prepare the Dry Ingredients:In a large mixing bowl, sift together the self-raising flour, baking powder, salt, and spices (ginger powder, nutmeg, and allspice to taste). Mix well to evenly distribute the spices. 2. Separate the Egg:Crack the egg and separate the yolk from the white. Place the yolk in one small bowl and the white in another. 3. Prepare the Wet Ingredients:In the bowl with the egg yolk, whisk together the milk, melted butter, and vanilla extract until smooth. 4. Combine Wet and Dry Ingredients:Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. The batter should be thick and slightly lumpy—do not overmix, as this can affect the fluffiness. 5. Whip the Egg White:Using a hand or stand mixer, whip the egg white and slowly add in the sugar, until stiff peaks form. This step is crucial for achieving the signature fluffiness of Japanese pancakes. 6. Fold the Egg White into the Batter:Gently fold the whipped egg white into the batter in two additions, using a spatula. Be careful not to deflate the air bubbles, as these help create a light and airy texture. 7. Cook the Pancakes: Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or cooking spray. Spoon the batter into the skillet, piling it up slightly to create thick pancakes. Cover the skillet with a lid to trap steam, which helps the pancakes cook evenly and rise. Cook for 3-4 minutes, or until bubbles appear on the surface and the bottom is golden brown. Flip carefully and cook for another 2-3 minutes on the other side. 8. Serve:Stack the pancakes on a plate and serve warm with maple syrup drizzled on top. Optionally, garnish with powdered sugar or whipped cream for extra indulgence. Enjoy your fluffy, spiced Japanese-style gingerbread pancakes!
12 Dec 2024 Wild Boar Schnitty check out Blake Proud's Wild Boar (or Pork) Schnitzel with Panko Crumb and Herb Gremolata Serves: 4 | Prep: 20 mins | Cook: 15 mins — Ingredients: Schnitzel: 4 wild boar or pork cutlets (bone-in or boneless) 1 cup flour 2 eggs + 2 tbsp milk 1 ½ cups panko breadcrumbs ½ cup Parmesan, grated 1 tsp smoked paprika Salt, pepper, olive oil, butter (for frying) Gremolata: 1 cup parsley, finely chopped 2 tbsp thyme leaves (or your favorite herbs: basil, dill, mint, etc.) Zest of 1 lemon 2 garlic cloves, minced 3 tbsp olive oil Salt and pepper — Method: 1. Prep Cutlets: Pound cutlets to 1 cm thick and season with salt and pepper. 2. Bread: Coat cutlets in flour, then egg, and finally in a panko mix of breadcrumbs, Parmesan, and smoked paprika. 3. Fry: Heat olive oil and butter in a skillet. Fry cutlets 3–4 mins per side until golden and cooked through. 4. Gremolata: Combine parsley, thyme, lemon zest, garlic, olive oil, salt, and pepper. Add any herbs you love for your twist! 5. Serve: Top schnitzels with gremolata, serve with lemon wedges and a fresh salad. — Customize the gremolata to suit your tastes, and enjoy this crispy, zesty dish with wild boar or pork!
