Laborie Wines, a proudly South African wine, are celebrating their French heritage by unveiling their new look in honour of their Franco-South African heritage & celebrate their new bluer look, and to celebrate, they sent me a hamper of treats which included ingredients and recipes created by Chef Mynhardt Joubert that reflects Laborie’s French connection – in a suitably, South African fashion.
Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille.
One such recipe created by Chef Mynhardt Joubert is Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille and it is truly something spectacular.
Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille
Prep time: 45 min
Baking time: 20 – 25 min
Oven: 180 degrees celsius
- 3 tablespoons olive oil
- 2 tablespoons honey
- 10 crushed heads of lavender
- 2 grated garlic clove
- juice of a lemon
- Pink pepper corns
Mix all the marinade ingredients together and brush over your cuts of Côte de Boeuf and allow the meat to marinate in the marinade overnight or for 2 hours minimum and grill over hot coals till medium rare – let it rest and gently warm before serving
This marinade is great to make ahead and can be stored in a glass jar. Keep in the fridge until required.
- 2 large aubergine sliced, salted and rinsed
- 3 handfuls of vine tomatoes
- 6 baby marrows sliced lengthways
- 4 grated garlic cloves
- 75 ml of olive oil
- Salt and pepper
Toss the aubergine, tomatoes and baby marrow in the olive oil and season with salt and pepper
Roast individually on a griddle pan, let it cool and stack before serving – warm in a hot oven and serve with lamb fat potatoes fries
Côte de Boeuf
- 1 large piece of rib eye on the bone of 2.5 kg or 4 individual pieces
- Lavender marinade
- Salt and pepper
Rub the meat with the pre-prepared lavender marinade overnight or for at least 2 hours
Warm-up a griddle pan till it is piping hot and grill the meat on each side for about 3 minutes – also grill on the fat side to render off most of the fat for about 4 to 5 minutes – let the meat rest for a good half an hour
Warm in a hot oven of 200 degrees just before serving for about 5 to 6 minutes.
Serve with ratatouille and lamb fat potatoes
We created a feast for Sunday lunch inspired by the above recipe. The marinade is magnificent and one I will use again in future.
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You can also shop the Laborie range here: kwvemporium.co.za