Its been a while since I last posted. To be more accurate its been a few days short of 2 months.
I’ve been busy during these two months. Not too busy to cook because I’m always cooking but I’ve just not had any time to shoot and write about any of it.
The reason for this lack of time? I’ve bought a coffee shop.
If you’ve followed my blog during 2014 you would have seen my posts about my love (& addiction) of coffee and cake so naturally the next step was to do what I love and buy my own coffee shop.
Let me be the first to say its not the biggest coffee shop in the world, it’s not even the biggest coffee shop on the street (and there’s 5 others on the same street) but what makes this coffee shop so special? it’s mine and I’m going to do what I love to do.
It would be a bold statement for me to say that my coffee shop is going to be the best on the road but this is my plan. Our coffee comes from Oxford. It’s wood roasted, fair trade & organic, our tea’s are loose leaf and produced in Cheltenham. Our cakes are not from a packet, they are made on site fresh everyday by whisking eggs, beating butter and folding in flour and our sandwiches are made fresh daily using artisan breads with chutneys from Stroud.
Unfortunately this means the time I have for Custard or Cream will be reduced but if you like what you’ve seen here follow me over on twitter at @bakeandbrewhq for all the latest news, views & recipes.
I must admit I am about 6 months too late in posting this. I cooked this Chimichurri Beef a while back in the summer for a group of 14 of us but when I came to writing the post that went with it I already had about 12 recipes in the post (The original post can be found here http//:wp.me/p4yOty-53) and forgotten I had taken any photos of the Chimichurri Beef.
So what is Chimichurri? It’s an Argentinian “green sauce” used on grilled meats. Chimichurri works well on just about anything, chicken, fish, pork or beer and using a BBQ or chargrill just enhances the flavour even more.
If you’ve packed the BBQ away and don’t want to wait until next year, buy yourself a chargrill and bring the outside in.
2kg Flank steak – Ask your butcher for this as it is not available in most supermarkets (yet)
Bunch flat leaf parsley
250ml Cooking oil
Cumin seeds – Good pinch
6 Cloves of garlic
125ml White wine vinegar
Take all the ingredients except the beef and put them in a liquidiser or a bowl and use a hand mixer. Mix all until a puree. Place your beef in to a bowl and cover with the marinade, making sure all the beef is covered. I took my marinade to the butcher I bought my beef from and he vacuum packed it for me (you don’t get that in a supermarket).
Leave to marinade for minimum 12 hours I left mine for 48 hours.
Heat the BBQ or chargrill pan. Cook the beef on both sides until you have bar marks on it. remove from cooking and place on a baking tray. Bake in the oven at 180ºc until it is cooked to 58ºc (this will still be very rare and take about 12 minutes, cook for longer if you like it more well done).
Remove from oven and rest for 10 minutes and then slice. This can be eaten either hot or cold.
September should see the commencing of autumn. The trees are starting to change from bright green to yellow to amber and then once the leaves have fallen a brownish colour. To mark this seasonal change in the kitchen the BBQ has been packed away and the slow cooker has been dusted down ready to be used. The only problem, today is the hottest September on record.