Are you experiencing a loss of mojo in the home-cooking department….well, if you can get your hands on a little pot of eat.art’s Brazilian Gaucho Exotic Spice Mix – I can help you out!
Am I the only one who has slightly crazed meat craving days? Unless you are of the veggie clan, a pure and simple good quality piece of meat is about as good for the soul as a sticky chocolate cake! Isn’t it – or just in my world? Nonetheless, Checkers meat market stocks a delightful cut called a Picanha (endorsed by Mr Ramsay himself), this fin-shaped Brazilian cut of meat is my new firm favourite. Trim the fat-lined layer off and rub from top to bottom with your Gaucho before leaving in the fridge to suck-it-up for as long as possible – and follow the following few steps, which according to my hubby, is the only way to cook a steak:
- In a griddle pan – sear the flavour into the skin on each side….just give it colour
- Then pop the seared meat into a pre-heated hot oven for roughly 8 minutes (+-400g, med-rare)
The springier to the touch, the less well cooked is the rule of thumb, and a word of warning from my man: “Always cook it less than you preference as it will cook on itself when resting!” Hmmm, spoken the a pro!
- Remove and let it stand for 10 minutes before carving.
Home-made relish for those hand-cut chips or roast pots….oh yes!
My mom-in-law makes roast potato wedges like a goddess….in fact she stands on the potato wedge pedestal proudly for almost every family get-together, when you know a bowl of her pots will happily take the place of a floral centre-piece.
Tomato sauce gives me the heeby-geebies and so I have make-up an easy sweet tomato relish for these wedges, which with the addition of the Gaucho, is fit for a gourmet dinner party spread or the Sunday family braai!
- On a baking tray, place a handful of tomatoes cut into halves mixed with whole cloves of garlic
- Drizzle abundantly with olive oil and balsamic and season generously with brown sugar, sea salt and…your Gaucho
- Bake at 180˚C for a good hour, then remove and allow to cool
- Blend to your preferred consistency and dunk away with those hand-cut potato wedges.
And if the top two haven’t done it for you – this speaks for itself…
Blend Gaucho spice with a good quality olive oil for use as a dipping oil for pita or any fresh breads….a great pre-braai snack to fire up the taste buds and line the tummies.
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.