Sun Dried Tomato Loaf Inspired By Tribes Freshly Baked Bread. What A Treat That Was.

I visited Dubai this year & let me tell you, there food is by far the most delicious I have ever tasted. We went to a restaurant called Tribes & there food showcases the flavors of Africa, it's Amazing.They provide you with complementary fresh baked bread, a sun dried tomato herb loaf & Date & walnut Loaf. To die for. Here's my take On the Sun dried tomato Loaf with the addition of Goats Cheese Of Course. So tasty. 

Ingredients

650g bread flour 

1 packet dry yeast (7g)

3 tbsp salt

1 tsp sugar

3 tbsp black pepper 

3 tbsp rosemary 

3 tbsp garlic powder 

Chopped sun dried tomatoes (use as many as you like)

3 tbsp tomato purée 

400ml water (combine 300ml boiling with 100ml tap)

100g crumbled goats cheese

1/2 cup Olive oil

Method
In a stand mixer add 650g bread flour, yeast, salt, sugar, pepper, rosemary, garlic powder, chopped sun dried tomatoes, 70g crumbled goats cheese & 3 tbsp tomato purée. Combine everything together using the flat beater on the stand mixer. 
Once combined add the olive oil whilst the motor is still running. Add in the water a bit at a time, you may not need all of it, once the mixture turns into a ball & isn't sticky, then change the flat beater to the dough hook & let the machine do the kneading. Leave the machine running on high for about 5 minutes. 

Whilst the dough is kneading, take a large bowl & oil it all around just coating the bowl lightly. Transfer the kneaded dough to the bowl & cover tightly with cling film, rap a cloth around the bowl & leave to rise in a warm place for about 2 hours. 

Once the dough has risen, dust some flour on the work surface & take the dough out, using your fists, push the dough out quickly but gently then continue kneading two or three times, this helps release any additional air bubbles. 

Take 12 mini foil cases & oil them then set aside. Roll out the dough & section into 12 portions. Roll each portion out into a ball & place in the foil cases. 

Once you have completed all 12 cover again with some cling film & a cloth & let it rise for another hour. 

Pre-heat oven to 160•c. Take the mini loafs & put 3 slits at the top using scissors as I have done in the above picture. In between each slit stuff it with the left over goats cheese. Do this for all 12 loafs & there ready to bale. 

Bake till there golden brown. When you take them out the oven tap the bottom, if it has a hollow sound then you know there ready. 

Freshly baked bread straight out the Oven, what could possibly be better than that. Mouth watering I know. 

Great to eat on its own, I Personally prefer spreading on dollops of butter straight as it comes out the oven, Mmm so tasty. You should give it a try!

Steak Au Poivre Is What the French Call It *Fancy I Know* Peppercorn Steak To You & Me.

Who doesn't Love Steak? My brothers always asked me to make him a steak dinner like the ones you get in the fancy restaurants, so that's exactly what I did. Peppercorn Steak with Sweet Potato French Fries, Roasted Tomatoes, Peppercorn Sauce & Aioli. Bon Apetite.

Ingredients for the Steak & Peppercorn Sauce

5 good sized sirloin steak

Groundnut oil (you can use any other high smoke point oil)

Black peppercorn crushed

Sea salt

2 small onions finely chopped

1/4 cup apple juice 

1 1/2 cup beef stock

1/2 cup double cream

7 cloves garlic minced

5 tsp fresh rosemary chopped 

Method

Sprinkle sea salt over both sides of steaks and rub in. Marinade the steaks with plenty of crushed black peppercorns, 5 garlic cloves minced, 5 tsp fresh chopped rosemary & ground nut oil. Allow the steak to marinade for a few hours. This will bring out maximum flavor.

 Once the steaks have marinated, heat up 2 tbsp groundnut oil in a large saute pan over high heat, once the oil begins to smoke, take the pan off the heat & add the steak two at a time. Return the pan to the heat and turn it down to medium-high. Sear the steak on one side without moving it for at least 3 1/2 minutes for medium ( this depends on the thickness off your cut). Pick up the steak with some tongs & if comes up clean without sticking, flip it over & turn the head down to medium & continue cooking the other side for another 3 minutes. If it sticks to the pan let it continue cooking for another minute.

Once the steak is done to your cooking preference, remove the steaks on to foil and let the steaks rest whilst you prepare your sauce. 

In the pan you used to cook your steaks in add the finely chopped onions and 2 garlic cloves minced & saute for about 4 minutes. Add in the apple juice and once it boils start to deglaze the pan by scraping the bottom of the pan using a wooden spoon. Once the apple juice is pretty much cooked away, add in the beef stock and turn to high heat, boil down the sauce and once you notice its becoming less loose and watery, pour in the double cream and resume boiling. 

Turn off the heat and add 2tbsp crushed black pepper. Taste to check if you need salt. Serve immediately pouring over the steaks. Serve with Roasted tomatoes & Fries. I made home made sweet potato French Fries. The sweetness of the potato goes extremely well with the juicy flavorful steak. Bon Apetite.   

P.s lemon garlic aioli is in my previous post. Don't forget to put it on your to do list. Enjoy.

Lemon & Garlic Aioli. The Perfect Dipping Sauce!

What could be more appetizing then you're very own home made mayonnaise. 

It has to be the most easiest thing ever, so why be lazy & use a boring shop bought mayo?

This is a must try, the addition of lemon & garlic takes it to another level. P.s this was my first attempt & somehow it came out perfectly. Kinda happs. Oyes.

Ingredients

3 egg yolks

3 garlic cloves minced

3 tbsp lemon zest

Lemon juice (go according to taste & personal preference)

Salt & pepper to season

Olive oil

Method

In a bowl add the three egg yolks, minced garlic cloves, lemon zest & a few splashes of lemon juice.

Whisk it all up, I used an electric whisk because I'm lazy & also its easier. Once its combined very slowly add olive oil whilst still whisking, you will need about 2 cups of olive oil maybe more. Make sure you don't pour the oil in too fast as this will split the mixture. 

Once it starts thickening you know its ready. Season with salt & pepper then taste, if you want it more lemony add more lemon juice & whisk again. Enjoy,

Sun Dried Tomato & Goats Cheese Chicken Ballotine. A Marriage Made In Heaven.

If you're looking for a quick & easy dinner, then this is perfect. The combination of sun dried tomatoes & goats cheese is just lush. Easy, simple yet deeeelicious!

Ingredients

1 chicken breast

2 tbsp sun dried tomatoes 

2 tbsp crumbly goats cheese 

1 1/2 tsp salt

2 tsp pepper

1 1/2 tsp red chili flakes 

1 tsp fresh rosemary

2 small garlic cloves grated

1 tsp lemon zest

2 tbsp lemon juice 

2 tbsp butter 

1/2tsp mustard

Handful of fresh salad leaves

Method

Place the chicken breast in between two sheets of cling film. Using a meat hammer, flatten to an even thickness. Lay out another sheet of cling film & place the chicken on there. 
Season the chicken both sides with 1 tsp salt, 1 tsp pepper, 1 tsp red chilli flakes, 1 tsp fresh rosemary, 1 garlic clove minced & 1 tsp lemon zest. 

Place the chicken in the center of the cling film, chop up 2 tbsp of sun dried tomatoes & place in the center of the chicken. Spread out evenly & top it off with 2 tbsp of crumbled goats cheese. 

Using the cling film to help you, roll up the chicken very tightly, this is to enclose the filling, at this point it should resemble a sausage shape, tie up the ends very tightly to seal it properly, this is to make sure the filling don't slip out. 

Let the ballotine sit in the fridge for a few hours just to marinade the chicken. 

Boil some water in a pan, once it's reached to boiling point, add the ballotine, cover & remove from the heat. Let the chicken poach in the pan for about 20 minutes. 

Drain the parcel & let it cool for a while. Meanwhile in a non stick saucepan on medium heat, heat up 2 tbsp butter, once melted add 1 garlic clove minced, 1/2tsp salt, 1 tsp pepper, 1/2 tsp chili flakes, 2 tbsp lemon juice, 1/2 tsp mustard and stir continuously for 30 seconds then reduce to low heat. 

Snip the ends of the chicken & carefully take away the cling film. Place the chicken in the pan & reduce to high heat. Coat the chicken with the lemon butter sauce on the pan, let the chicken brown for a further 5 minutes until its cooked to perfection. 

Take the chicken out the pan & slice it up as I have done in the picture. Place it on top of your salad leaves. Don't forget to drizzle the pan juices over the chicken, this gives a lot more flavor & you're done. Bon appetite.