{"id":70,"date":"2016-04-29T05:33:45","date_gmt":"2016-04-29T05:33:45","guid":{"rendered":"http:\/\/www.thelifestylechef.co.za\/?p=70"},"modified":"2016-07-11T17:17:18","modified_gmt":"2016-07-11T17:17:18","slug":"oven-roasted-ribeye-with-spicy-salsa-verde-saffron-butternut-arancini-with-saffron-mayo-flame-roasted-artichokes-with-red-quinoa-and-toasted-pistachios-raw-salad-of-shaved-asparagus-courgette-and","status":"publish","type":"post","link":"http:\/\/www.thelifestylechef.co.za\/?p=70","title":{"rendered":"Oven roasted Ribeye with spicy salsa Verde Saffron, Butternut arancini with saffron Mayo, Flame roasted artichokes with red quinoa and toasted pistachios, Raw salad of shaved asparagus, courgette and parmesan with lemon dressing"},"content":{"rendered":"<p class=\"responsive-video-wrap clr\"><iframe title=\"947 and Karan Beef Experience, hosted by Victor du Plessis S1 E4\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/CZpwXB03VQ4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>Serve: 4<br \/>\nOven roasted Ribeye with spicy salsa Verde<\/p>\n<p>1 kg of Karan beef Ribeye, off the bone<br \/>\n2 tablespoons of butter <\/p>\n<p>\u00bd cup of flat-leaf parsley<br \/>\n\u00bd cup of basil<br \/>\n\u00bd cup of mint<br \/>\n1 clove garlic finely chopped<br \/>\n2 tablespoons capers, chopped<br \/>\n2 cornichons, chopped<br \/>\n\u00bd small green chili, chopped<br \/>\n4 tablespoons extra virgin olive oil<br \/>\n1 tablespoon lemon juice<br \/>\nSalt and freshly ground black pepper<\/p>\n<p>METHOD: <\/p>\n<p>Pre heat your oven to 180C and get an ovenproof pan hot on a medium heat.<br \/>\nKeep the Karan beef ribeye whole if you can, season the meat well with salt, pepper and olive oil. (Make sure the meat is at room temperature before you cook it)<br \/>\nSear the Karan beef until it is golden brown, add the butter to the pan.<br \/>\nPut the pan in the oven and cook meat for 30 min, basting the cut every 10min with the melted butter in the pan.<br \/>\nRemove meat from the oven and cover loosely with tinfoil.<br \/>\nAllow meat to rest for 15-20 min before you start cutting.<\/p>\n<p>Salsa Verde<br \/>\nPick and roughly chop the herb leaves.<br \/>\nAdd the garlic, capers, cornichons and continue chopping, mixing it all together until fine.<br \/>\nPlace everything into a large bowl and add the lemon juice and extra virgin olive oil, taste and season with salt and pepper.<br \/>\nThis process can be done in a blender to speed things up.<\/p>\n<p>Saffron Butternut arancini with saffron Mayo<br \/>\n2 cups arborio rice (risotto rice)<br \/>\n\u00bd cup white wine<br \/>\n8 cups chicken stock<br \/>\n1 onion, finely chopped<br \/>\n\u00bc cup parmesan, grated<br \/>\n\u00bd tablespoon saffron<br \/>\n500g diced butternut<br \/>\n100g cubed chorizo sausage<br \/>\n2 tablespoons olive oil<br \/>\n3 tablespoons butter<br \/>\nSalt and pepper, to taste<br \/>\n2 cups herbed bread crumbs<br \/>\n1 cup flour<br \/>\n2 eggs, beaten<\/p>\n<p>Saffron Mayo<br \/>\nPinch of saffron strands<br \/>\n2 egg yolks<br \/>\n1 tablespoon Dijon mustard<br \/>\n4 garlic cloves, peeled and crushed<br \/>\nJuice of \u00bd a lemon<br \/>\n300ml vegetable oil<br \/>\n100ml olive oil<br \/>\nSea salt and freshly ground black pepper<\/p>\n<p>METHOD:<br \/>\nPre heat oven to 180C. Season butternut well with salt, pepper and olive oil.<br \/>\nRoast butternut until cooked through, allow to cool and keep aside for later use.<br \/>\nPan fry the chorizo sausage off on a medium to high heat, keeping in mind that the sausage is already cured, so don\u2019t cook it for to long, transfer meat to a clean container for later use.<br \/>\nIn a large pot, heat olive oil and fry off onions with saffron until soft.<br \/>\nAdd rice and coat well with oil.<br \/>\nDeglaze the pot with white wine and allow the rice to absorb the wine.<br \/>\nStir in hot chicken stock one ladle at a time, letting the stock be absorbed before adding any more.<br \/>\nOnce you have added all the stock, add the cooked butternut and chorizo, stir well.<br \/>\nFinish the dish off by adding the Parmesan, butter and season with salt and pepper.\u00a0<br \/>\nCool the risotto.<br \/>\nMake tablespoon size balls out of the cooled risotto mixture.<br \/>\nRoll the balls in the flour, then egg, then breadcrumbs.<br \/>\nHeat canola\/vegatable oil to 180C best to use a deep fryer for this to control the temperature of the oil, but a large pot with oil will work fine.<br \/>\nFry arancini for 3 minutes. Remove and pat dry with paper towels. Serve immediately with saffron mayo.<\/p>\n<p>Saffron mayo<br \/>\nSoak the saffron in 1 tablespoon of boiling water for 30 seconds.<br \/>\nBeat the egg yolks with the mustard, garlic, lemon juice and saffron plus a little of its water in a bowl (or blend in a food processor).<br \/>\nAdd the oils gradually in a slow, steady stream.<br \/>\nSeason with salt and pepper, adding a little more lemon juice if you like a sharp flavour.<\/p>\n<p>Flame roasted artichokes with red quinoa and toasted pistachios<br \/>\n500g small artichokes cooked (you can buy these off the shelve roasted<br \/>\nand marinated in oil at most deli shops)<br \/>\n1 medium shallot, finely chopped<br \/>\n1\/4 cup shelled pistachio nuts, toasted<br \/>\nJuice and zest of 1 lemon<br \/>\n1 teaspoon Dijon mustard<br \/>\n1\/2 cup red quinoa cooked<br \/>\n1 tbsp olive oil<br \/>\nsalt and pepper<\/p>\n<p>METHOD:<br \/>\nIf you haven\u2019t cooked your quinoa, start that first.<br \/>\nKeep in mind that it expands to four times its original volume when cooked, so you don\u2019t need to make a lot. I like to use chicken or veg stock to cook my quinoa for extra flavour.<br \/>\nPrep the artichokes by cutting them in quarters length wise, keep a \u00bc cup of the marinate oil and add the lemon juice, rind and mustard, whisk and marinade artichokes.<br \/>\nThinly slice the shallot. Heat 1 tablespoon olive oil in a pan on medium to high heat. When the oil swirls easily in the pan add the shallots and pistachio nuts. Cook the mixture for a minute or two until the shallots have almost completely softened, take off the heat and allow to cool.<br \/>\nAdd to the artichokes and quinoa to the fried shallots and mix well.<br \/>\nYou can add fresh rocket to the mixture at this point for extra colour.<\/p>\n<p>Raw salad of shaved asparagus, courgette and parmesan with lemon dressing<br \/>\n12 large asparagus spears trimmed<br \/>\n4 medium size courgettes<br \/>\n100g washed watercress<br \/>\n1\/4 cup finely grated Parmesan<br \/>\nPiece of parmesan for shaving<br \/>\n1 \u00bd tablespoons fresh lemon juice<br \/>\n\u00bc cup extra-virgin olive oil<br \/>\nSalt and freshly ground black pepper<\/p>\n<p>METHOD:<br \/>\nWorking with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Repeat the process with the courgettes.<br \/>\nFor the dressing Combine grated Parmesan, lemon juice and mustard in a small bowl and whisk in the oil until well blended.<br \/>\nSeason dressing generously with salt and pepper.<br \/>\nCombine the asparagus, courgette and watercress.<br \/>\nDrizzle dressing over mixture and toss.<br \/>\nTransfer to a serving plate<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serve: 4 Oven roasted Ribeye with spicy salsa Verde 1 kg of Karan beef Ribeye, off the bone 2 tablespoons of butter \u00bd cup of flat-leaf parsley \u00bd cup of basil \u00bd cup of mint 1 clove garlic finely chopped 2 tablespoons capers, chopped 2 cornichons, chopped \u00bd small green chili, chopped 4 tablespoons extra [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/posts\/70"}],"collection":[{"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=70"}],"version-history":[{"count":2,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/posts\/70\/revisions"}],"predecessor-version":[{"id":151,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=\/wp\/v2\/posts\/70\/revisions\/151"}],"wp:attachment":[{"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thelifestylechef.co.za\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}