Food and Drink
01/16/2012
12/11/2011
Christmas Cake
Rich festive Fruit Cake
Being a chef that does not suffer from any baking phobias, as I served my time in the pastry section for some very demanding yet excellent peers. The main thing with baking and pastry is to check you have the right quantities and cook at the correct temperatures.
09/20/2011
Skye High
A friend recently commented on a picture I posted on face book, of The Isle of Skye, "Heavens Larder". As a chef it is always good to go to the source of the ingredients.
This summer I have foraged for cockles and mussels on The Isle of North Uhist with my good friend "The Rock 'n'Roll Chef", visited The Invershin hotel and collected wild mushrooms and smoked fish there, for Angus and Cheryl. Fished badly and taken plenty of exercise!
Working at Greshornish house I have been lucky enough to use some fab ingredients. The Hotel has won a good for the soul award, great if you are seeking peace and tranquility. The gentle pace of Island life wasn't always matched by me in the kitchen though.
West coast and Island seafood has included such goodies as hand dived scallops,creel caught lobster and crab. The ocean also provided Hake, Ling, Mackerel, Razor clams. Then to add to this delicious Peat smoked salmon, sea trout and haddock.
Fur and feather from the hill included Venison , Grouse and Rabbit. Locally grown salad leaves garnished various terrines and pate's. The walled garden provided flowers for the tables, new season and exotic varieties of potato, peas, beans, berries and an array of soft herbs.
Using my time wisely I have worked on my weakest area from last season, so its fitting that I post this recipe for a simple dessert of Cardamon and orange infused pannacotta with Scottish berries. The blackberries or brambles as known in this part of the world add to the joy of foraging.
Pannacotta
300 ml double cream
100 ml milk
1.5 leaves gelatine
3 tbs caster sugar
A teaspoon of good vanilla essence
2 pods of cardamon bruised and large strip of orange peel twisted.
Method
Bring all the ingredients except the gelatin to a simmer for 5 minutes then allow to stand off the heat for at least 30 minutes. Strain through a sieve, add to the gelatin soaked in cold water and squeeze dry. Stir the gelatin into the cream mix and pour into ramekins. Serve with your favourite berry mix and shortbread dusted with icing sugar.
02/22/2011
Focaccia
The first part of the day started with Neil driving us to "The Curlew" at Bodiam on the Kent/ Sussex borders. The morning sun was desperately try to break through the mist firmly set on the rolling hills. Arriving a little early we continued to the village and walked around the moated castle. Proceeding to the restaurant we viewed the menus and contemporary design, whilst thawing out next to the wood burning stove.
I booked us a table at 12.30 thinking we would be the first dinners, forgetting appetites in the country side develop earlier in the day. Choices made, Zac decided to have Rye Bay Scallops, oak smoked haddock, jerusalem artichoke. A fellow chef friend used to write Palestine artichokes on his menus describing this tasty winter treat mixing up a city witha country .There was a little confusion, as The Restaurant had opened on the 14th offering Valentine fayre to their loved up customers. Some deliveries were late but arrived after we ordered, enabling Zac to enjoy his starter. He commented "Rye Bay Scallop, so delicious for a first timer." First up however was some fruited bread , home baked and served with runny honey, again no fuss from our young diner.
Zac went onto Cod, line caught fillet, mashed potato, parsley sauce. We are talking the bright green version of the parsley sauce. All mopped up with extra bread he went onto comment, "The Cod was exquisite" Zac aged 11. Followed by Chocolate, hot chocolate pot, malt ice cream "A double thumbs up. I don't know where he but it all. His final comment about his dining experience was "I didn't expect to come to a Michelin Stared restaurant so soon (in life)."
After such a good lunch I thought it was only fitting that we would all bake a simple foccacia for dinner. This flat bread was livened up with, mozzarella and parmesan cheese, studded with rosemary one side and basil the other, olive oil generously poured over and finished with parma ham. As Zac is so keen to try new dishes I think its time to launch Zac's Snacks and each week I will do a dish for the younger diner.
Focaccia
459g Strong flour
1 tsp salt
1tsb honey
1 x 7g yeast
300 ml tepid water
4 tsb olive oil plus extra to pour over cooked bread
Sea salt to garnish.
Method
Pre heat the oven to 220 c. Mix all the ingredients together except the sea salt. Kneed well until the dough is smooth and developed. Roll out onto a tray until about 2 cm thick and cover with a damp cloth. Allow to double in size in a warm place. Remove the cloth and press indentations with wet fingers. Spinkle with salt and add mozzarella, herbs. Bake for 30/35 mins and finish off with a good gulg of olive oil, parma ham or your preferred salamis.
I disscused this and othert recipes with James Piecowye on Dubai Eye 103.8 fm, the link is below.
http://nightline.podomatic.com/entry/2011-02-22T23_28_12-08_00.
01/22/2011
How to cook in Dubai 2
Family Size Chicken Pie
In the autumn I was at the BBC Good Food Show, I worked with James Mc Fadzean www.dalduff.co.uk on a Quality Meats for Scotland stall www.qmscotland.co.uk . We developed a range of pies and sausages, they were well received by the public. The beef burgundy pie with a classic garnish, lamb Rogan josh and the Chinese Chicken Curry Chip shop pies were their favourites. This inspired me to make a family treat here in Dubai for the cooler evenings. Go on Eugine you can make this one!
This winter warmer would be great for the Invershin Hotel www.invershin.com. It is quite a lengthy process but if you set aside a cook’s afternoon you can take care of other meals for the week. You can reduce the cooking time by using chicken previously cooked, use turkey leftovers or simply poach some chicken supremes. Buying ready made pastry will also save time, but the taste is not as good. Your efforts will be well rewarded as you can bake the pie and reheat at your leisure. Serve with mashed potato and broccoli.
Chicken, mushroom & tarragon pie
Ingredients
1 Chicken 1.1/1.2 kilo
1 Carrot peeled and cut in half lengthwise
1 stick of celery washed and cut in half horizontally
2 onions peeled and each studded with 2 cloves
1 bunch of tarragon stalks leaves reserved
1 tsp black peppercorns
1 bayleaf
Method
Put the chicken into a large casserole dish, cover with cold water then cover with a lid and bring to a boil. Skim off any impurities, add the rest of the ingredients and reduce to a simmer. Cook for about an hour and a half. The legs should come away easily when lifted out of the pan. Remove the chicken and let it drain in a colander. Meanwhile make the sauce.
White sauce
1 large onion peeled and finely diced
1 stick of celery washed and finely diced
2 carrots peeled and finely diced
1 punnet of mushrooms cleaned and quatered
4 cloves of garlic finely chopped
½ a litre of milk
½ a litre of chicken stock
1 large tablespoon of butter
1 large tablespoon of flour
Tarragon leaves reserved from above.
1 pack of shortcrust pastry, or follow my recipe for butter pastry below.
Method
Melt the butter in a sauce pan on a low heat. Add the vegetables and cook on a low heat, for about 10 minutes until the vegetables are soft. Add the mushrooms and cook so all the liquid is absorbed. Stir in the flour and cook for 3 to 5 minutes. Stir in the milk and chicken stock a little at a time. Cook until the sauce thickens then add the chopped tarragon leaves . Pour into a bowl and allow to cool.
The chicken should be cold enough to remove from the bone. Cut into 2cm pieces and double check there is no skin or bone left before adding to the white sauce.
Line a spring formed baking dish with pastry. Push well into the corners and trim the top, cover with cling film allow to rest in the fridge. Add the cooled filling and cover with the pastry lid. Crimp the edges and brush with eggwash. Cut an airhole in the middle. Put back in the fridge and allow to rest. Set the oven to 190c. When the oven is hot eggwash the pie again.
Cook in the oven on a middle shelf for 10 minutes, turn the oven down to 170c. Cook for a further 25 to 30 minutes. To check if it's hot enough peirce with a skewer, it should be hot to the touch.
Butter shortcrust pastry
460g plain flour
220g butter
4 egg yolks
8 tablespoons ice cold water
Method
Rub the butter into the flour with your finger tips until you make a breadcrumb texture. Add the eggyolks and iced water. Bring all together and roll into a ball. Cover with clig wrap and put in the fridge for 1 hour before rolling out. Lightly dust with flour and roll out to 3mm to line a baking dish.
01/18/2011
Know Your Onions
Food for thought
The humble allium, the onion has reached eye watering column inches in the Indian press. It is the base of Indian gastronomy. Adverse weather conditions causeing flooding in the west has resulted in crop failures. An average family in Mumbai is reported to consume 2kg per day, they are having to do without, leaving a bitter taste. A kilo normally costs 20 rupees and has reached dizzy heights of 85 rupees about £1.20.The government has taken drastic measures such as asking rivals Pakistan for help, banning exports of onions and ordering state owned shops to sell @ 35 rupees a kilo.
The Indian government of 2004 was brought down by high prices of essential commodities. Discontent over food inflation has been a headache for governments world wide. This combined with high fuel costs and global high unemployment, has sparked political unrest in north Africa. Spare a thought when filling your chariot/basket with goodies at the supermarket, for those who are not so well off. Some families in India are facing 18% food inflation, with 50% of their salaries already going on food
Some called him "The Crazy Man" of Oxford Street. He used to pace the length of London's consumer paradise in the 70's and 80's. His A board read "Eat less meat, fish, eggs" etc. With rising food prices, an increase in obesity and general heath problems, he had a valid point. We all need to look at less waste. Cook a couple of dishes at once, freezing one for later in the week. Last nights fish super was turned into fish pie saving me time and fuel costs. Try some vegetarian dishes, pulses are a good change, make a batch using a pressure cooker and freeze some for another time.
Traces of onions have been found in bronze age settlements dating back 5000BC. The ancient Egyptians believed it's spherical shape and concentric rings to symbolise eternal life. The chemical compounds held, have anti inflammatory properties, they can also bring a tear to the eye.
Raymond Blanc recommends the use of white onions for making French onion soup in his autobiography. There is a good supply of this variety in Dubai at the moment. Use the red variety for onion marmalade to go with pates or cheese, shallots to go with lamb or steak. Make a white onion sauce to go with the increasingly popular mutton or simply eat raw in salads.
Onion Soup
Serves 4/6
Preparation time 10 minutes
Cooking time 30/40 minutes
Skin and cut 4 or 5 onions in half. Cut into thin slices, cook on a low heat with 2 cloves of minced garlic in 2 tablespoons each of olive oil and butter , with 1 bay leaf and 2 branches of thyme. Season well with salt and black pepper. Cover with a lid and simmer for about 15-20 minutes. Turn up the heat to full and stir constantly until well browned for about 5 minutes.
Mix in 1 tablespoon of flour and brown for a couple of minutes. Pour in 1 litre of boiling chicken stock and simmer for 10 -15 minutes. Divide into bowls and place a slice of toasted baguette on top of the soup. Cover with a generous amount of grated gruyere cheese, and brown under the grill.
01/05/2011
Christmas 2010
Now the holiday season is over I thoought it was time to post some pictures, I cateered for four parties over the week . Starting at Caroline and Duncans house out in Falcon city roasted ham with grilled pineapple and chilli salsa morrocan spiced lamb with apricot salsa, supperfood salads, gratin dauphioise, roasted parsnips with chestnuts, sprouts and cranberries. As they are still in season Im using this combination for Friday brunch with roasted Black Angus sirloin.
Fora twist make the dauphinoise with crab and serve with a green salad, the recipe below taken from "A Summer in France" with Andy Campbell.
Crab Dauphinoise
Serves 4-6 people
Preparation time 10 minutes
Cooking time 30 minutes
Pre-heat oven at 180C
If it’s been a rainy day and you fancy some tasty comfort food, this dish is quick’n’easy to make, deliciously rich, comforting but not too heavy.
Peel a kilo of potatoes Charlotte or Belle de Fontenay and cut into thick rounds. Place in a heavy bottomed pan with ½ a litre of milk, ground black pepper, the leaves from 2 sprigs of thyme and a clove of peeled minced garlic. Cook for 15 minutes on a medium heat, stirring occasionally.
Meanwhile cook 2 shallots without colouring in 2 tablespoons of butter. Add 2 pinches of cayenne pepper, a large splash of Cognac 100ml of cream and 300ml of bottled lobster bisque, 300g of white crab meat and a tablespoon of chopped parsley. Simmer for 10 minutes then pour into a ceramic oven proof dish.
Strain the sliced potatoes and gently toss them in 2 tablespoons of butter. Then layer them on top of the lobster and crab and cover with a tablespoon of emmental or gruyere cheese and a handful of breadcrumbs Bake for 15 minutes and serve.
If you donot have time to cook and pick crabs, nor the desire to do so , frozen picked crab meat or tinned would do.
Supper food salads
Christmas Eve Scandi Lunch
Christmas lunch
11/05/2010
Lost In France, in love
Taste Week 11th - 17th October 2010
I was going to concentrate on the Rhone valley this trip. Burgundy with its rich Bourgeois cuisine. My thoughts were of fricasseed snails, burgundy truffles,coq-au-vin, wild game, pike perch quenelles with crayfish, cheeses banned from public transport due to their pungent aromas, Charlois beef, slow cooked mutton, gingerbread, berry sorbets, Grand Cru wines at affordable prices.This was a gastronomic trip dreams are made of.
Those of you who are not familiar with Taste week ," La Semainne de Gout", might get the later part of the name mixed up with an ailment brought on by helping yourself to fast quantities of rich food and red wine. Quite the opposite I might say, tasting sessions start at schools encouraging children at primary level to grow salad items and then eat them in the school refectory. Students are encouraged to eat in restaurants at reduced rates. Factories, shops supermarkets and multinational food suppliers open their doors along side vineyards and breweries. Many thanks to Caroline Ponomerko www.legout.com for all the help and information supplied.
First stop Lyon airport.I head north meeting the challenge of Lyons roundabouts, in a left hooker. Gear stick to the right, a test of co-ordination. Clipping the curb as in bound trucks heading towards and unnerve me in traffic calming zones. A new course of NNW, Dijon bound and a brisk drive of three hours to the quaint village of Gevery Chambertain. Arriving at one minute to one in time for an aperitif. Enjoying the last of the seasons sunshine I study the Prix Fix Menu, it offers value for money with well executed chefs favourites. Starting with Jambon persille, highly seasoned with flecks of parsley set in a rounded terrine, two fine slices of, served with crispy cornichons. For my main course Ox cheek Bourguignon, exceptional . To finish a semi frozen upside down crème brulee with a most delicate of burnt sugar crisp, a stunning chocolate sauce and caramel ice cream, yummy! The most amazing part of the dinning experience was people of all ages and incomes enjoying food, selecting fine half or full bottles of wine from the extensive wine list dedicated to the region, with no fuss. I was truely lost in France in love with the food and wine , childhood memories of Bonny Tyler ringing in my ears. http://www.youtube.com/v/XFt52agWXRM?fs=1&hl=en_GB"></param><param
Time to try some wine at the local Cave www.philippe-leclerc.com a delicious 1999 Gevery Chambertain Grand Cru . As it was tasting week so I shared a dram of 2000 Balblair whisky kindly given to me by Alistair at the distillery www.balblair.com . The wine buffs comparing the taste to Maribelles, the tiny golden plums. I also brought out the venison smoked by me at the Invershin hotel. All parties pleased. The rest of the restaurants open in the village joined in sharing a dram, they were most impressed. I was getting into the spirit of tasting week.
Monday morning and a drive through the vineyards stopping at the medieval town of Beaune famous for the hospice providing care for the sick and infirm until the 1970’s. A quick breakfast of coffee and pain au chocolate. Then onto the market town of Louhans famous for its local Bresse poultry. I purchased a 27 euro well bred and reassuringly expensive chicken. Coming from the “Gauloise de Bresse” breed, fed on corn, wheat, cereals grown exclusively in Bresse and local dairy products. They are reared in meadows with 10m s per bird to scratch and roam. As described by the AOC (Appellation d’origine controlee) “ My flesh is very soft and marbled, my skin is thin and pearly” this is how serious the French are about their local produce.
Time for lunch and a bad choice of veal head in a slimy sauce, minuscule pieces of pink meat bound in grey skinned gelatin. I eat this quickly so not to taste too much, then set off to the village of Fleury famous for its light wines,the reds often drank chilled in the summer. The tasting cheers me up after the disappointing lunch.
A two hour drive south to my good friend J.P and Mandy’s house near the town of Vienne. stopping off at the local Carrefour supermarket . I avoided their " Sit Down and Eat Quiz" as my French would have been a problem. However I did stock up on more cheese and other goodies.
Next day a trip to Beaurepaire market to pick up vegetables for the Poule Au Pot. Coffee and an early morning glass of brandy. This year is 400 year anniversary Henry IV death who wanted France's poor to enjoy a family sized chicken in a pot each Sunday. Taste week celebrated this with modern and classic variations. I stuck to the classic version.
Poulet Au Pot - Chicken in a Pot
Take one eviscerated Bresse Poulard or well bred chicken about 2 kg, season well with sea salt and black pepper. On a medium heat place a cast iron cooking pot capable of holding the fowl. Melt 50g of butter and brown the poulard on all sides remove from the pot and brown 100g bacon lardons with 8 peeled shallots, add a hand full of quartered button mushrooms, 3 sprigs of thyme, 2 bay leaves and 2 cloves of crushed garlic. Add half a bottle of drinkable white burgundy, simmer for a few minutes pour in 900ml of boiling chicken or vegetable stock. Add the chickento the pot cover with a lid and place in a medium pre heated oven and cook for an hour or until the juices run clear when pricked by a skewer. Remove the chicken from the pot and rest on a wire rack covered loosely with aluminium foil and keep in a warm place. Add 4 carrots, 2 leeks, 2 sticks of celery trimmed and cut into 5 cm lengths. Add 4 peeled turnips cut into wedges and a small cabbage cored and quartered. Cook on a medium heat covered with a lid for 15 minutes. Stir in 2 optional tablespoons of creme fraiche, 2 tablespoons of chopped parsley and a tablespoon of chopped tarragon. Place the vegetables, creamy stock, into warmed bowls with the carved chicken. Serve with mashed potato and rustic bread.
Next day a trip to Ampuis to enjoy lunch served with local tasting glasses of local wines from Cote Rotie. On to Vienne offering more whisky, venison and smoked salmon, next to the Roman Temple. Not to be, as the arrangements did not work out,that coupled with a National strike the previous day meant plan B . The local bars near Beaureipaire were grateful for the Celtic offerings.
The final day was a three hour drive south to Chateauneuf-du-Pape, trying to read my own directions in Doctor like prescription writing, without the aid of glasses, did not work. A fine lunch and half bottle of wine set up a walk to the top of the Pontiffs hill overlooking the surrounding vineyards on a warm Autumns day . Just a four and a half hour drive back to Lyon ended the wonderful tour.
"For the Love of Food"
keep well
Next week "The BBC Good food Show" Glasgow. A sumary of.
03/02/2010
Beetroot
“Farmer Teds” Lincolnshire unsprayed Vegetables, Archway market, London
Back in the Holloway road, the Saturday market has established itself selling brick a brac, books, cheese, smoked sausage, cakes, crepes, records, Caribbean cuisine and good old “Farmer Teds” unsprayed vegetables a weekly treat to see, what’s new or in plentiful supply. Photo www.hotshotsdubai.com
Beetroot Beta Vulgarise
A plant of the Amaranth family, a close cousin to the sugar beet now widely grown in Norfolk introduced to the British Isles in the 16th century. I have come to the conclusion about any vegetable or food stuff, where there is little information available, it is said of come to Britain via the Romans from the Mediterranean, who first eat the tender leaves from as early as 300 BC, now sort after by fiddly chefs for micro salads.
As we start Lent traditionally the leanest growing season, in the calendar.This vegetable is available in abundance. It can be eaten raw, juiced, roasted, deep fried, boiled and pureed. Made into soups in central Europe, risottos and to colour pasta in Italy, crisps in the UK, tarts in France, or that favourite burger garnish, part of “The Lot” in the southern hemisphere.
Touch these bleeding hearts, ungloved its reaction to hot or cold will stain your hands. A tribute to your labours of love, for these crimson or golden globes.
Get all the other preparation done in the recipes. As a precaution you could wear gloves favoured by the Emergency services, Custom officers or now even Mechanics. Use a chopping board you can wash easily. Lastly they can be peeled under cold water.
As a rough guide line a large beetroot weighs approx 250 -300 g and takes 30 to 40 minutes to cook in boiling water, or around 1 ½ hours to roast.
A healthy juice rich in nitrates
Two 250ml glasses of beetroot juice will lower high blood pressure. Try this mixed juice first to ease your taste buds into raw juices, as the colour and flavour may take time to get used to
1 raw beet
2 apples
2 carrots
2 sticks of celery
· Wash the fruit and vegetables
· Peel and chop the Beetroot into 4
· Core the apple and cut into 4
· Peel the carrots and cut into2 length wise
· Cut the celery in half
· Put the above ingredients one by one into the juicer; pour into a long glass chilled in the freezer for 10 minutes avoid pouring in the froth. Drink Responsibly!
A colourful addition to a mezze, the tartness of the yogurt, lift of beetroot, punch of horseradish, cooling mint, honeyed pistachio nuts and the fragrant saffron, served with vegetable crudity. This will surprise your guests before dinner.
The Garnish
1 x 250- 300g beetroot boiled till tender, peeled and grated with a micro plane or the side of the grater that resembles one, and drench in a tablespoon of your favourite vinegar
1x tablespoon of nibbed pistachio nuts available from Iranian stores/traders
1x tablespoon of finely chopped mint
The Dip
1x 500g pot of labener,(strained yogurt)
1x tbs freshly grated horseradish
1 tsp saffron soaked in 1tsb lemon juice for 10 minutes
Whisk together and pour into a favourite serving bowl
To Finish
Place the beetroot in the centre of the labener, saffron & horseradish dip, drizzle with a tablespoon of your favourite honey sprinkle with chopped mint , give all a quick twirl of the fork and enjoy.
A recipe from Cooking in France
Serves 4 as a Starter
Preparation time 15 minutes
Cook 4 handfuls of Ratte potatoes or new potatoes in boiling salted water and peel the skins. Cut into 1cm width rounds. Cut 2 medium sized cooked beetroot into 1cm cubes. Mix the beetroot and potatoes with 3 tablespoons of crème fraiche and 1 teaspoon of Dijon mustard and season with salt and pepper. Remove the outer leaves of 1 round lettuce, wash and dry the inner leaves. Dress the leaves with 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Season with salt and pepper.
Arrange the leaves in a bowl and top with the beetroot mix. Add 4 smoked herring fillets cut into thumbnail size pieces and sprinkle with 1 tablespoon of chopped chives.
Photo www.hotshotsdubai.com
A peeled and finely sliced large sized beetroot
A large handful of finely shredded red cabbage
A large carrot cut into ribbons with a potato peeler
A small handful of golden raisins roughly chopped
A small handful of toasted chopped walnuts
2 tablespoons of chopped chives
Dress with olive oil, your favourite vinegar and season with salt and black pepper to taste
Cup Cakes
All the rage, Notting Hill took its self away from the pastel coloured cottages and went bold with, a new love, Cup cakes. Chocolate is always a winner with the family, the beetroot in this cake adds colour and moist crumb. A surprise for Valentine ’s Day. Well received whilst on radio 103.8 Dubai eye this Sunday with Dr. James my business partner Paul and Natasha, I made it in a loaf tin. A big warning make sure it’s cooked in the middle to avoid a collapse that I had being inpatient and not allowing the cake to cool sufficiently.
1 large beetroot cooked, peeled and blitzed to make 250g puree
1small espresso
200g butter
200g plain chocolate melt together over a double boiler
5 eggs separated
190g caster sugar whisk the whites with 1 table spoon of the sugar
the yolks with the remaining sugar till light & fluffy
135g plain flour
3 tbs cocoa powder
A large teaspoon of baking powder
sift flour, baking powder & cocoa powder together
Add the beetroot to the melted chocolate, butter, and espresso, fold in the beaten egg yolks, then fold a third of the egg whites to allow final 2/3rd to remain light and fluffy when folded in now. Finally fold in the flour, baking powder, and cocoa powder mix
Pour evenly into cup cakes, or a loaf tin bake @ 160 c / gas3 30-40 minutes The cup cake will take slightly less time to cook 20 / 30 minutes
Allow to cool.
Ice with cream cheese, mixed with a tablespoon of orange flower water , a table spoon of icing sugar and decorate with your favourite silver/ golden
balls
Photo www.hotshotsdubai.com
Roasted
180c/gas 4
This makes a healthy salad with baby spinach and goat’s cheese
Wash 2 large beetroot, rub with a tablespoon of olive oil, season with salt and black pepper wrap loosely in aluminium foil with a bulb of garlic and a branch of thyme in each. Cook for 1 ½ hours check it is cooked, a small sharp knife should sink in easily. Allow to cool, peel, cut into batons ½ cm thick dowse in a tablespoon each of honey, olive oil and cider vinegar.
In a salad bowl add a 500g packet of baby spinach a handful of cherry tomatoes cut in half 2 tablespoons of chopped dill, the beetroot, 250 g of goat’s cheese crumbled or cottage cheese if you prefer, season with salt and black pepper toss the salad together and sprinkle with a small handful of sunflower seeds.
I remember my Grandfathers pickled beetroot, it was simple and to the point. This is a little more elaborate, inspired by him
2 tsp chopped garlic
2 tsp grated ginger
2 cups sugar
2 cups white vinegar
1 tsp ground cumin
2 tsp cardamom seeds
2 tsp ground cinnamon
1 tsp ground cloves
1kg beetroot
4 green apples grated
2 medium sized onions peeled and diced
Juice of one lemon
Cook the beetroot, till tender, allow to cool, peel and cutting into 1 cm dice, Put all the ingredients except the beetroot in a pan. Bring to a boil, add the beetroot bring back to a boil then reduce to a simmer. Cook for 30 minutes until it thickens. Store in sterilized jars.
Borscht
A tablespoon of butter
2 medium onions peeled and diced
2 carrots peeled and diced
1 stick celery washed, diced
1 bay leaf
A handful of shredded white cabbage
A large potato peeled and diced
Vegetable stock
2 large beetroot washed, peeled and diced
Dill pickles finely diced
Soured cream
Dill
Salt and pepper
Melt the butter in a large heavy bottom pan. Cook the onions, celery, carrots and bay leaf on a low heat without colour; add the potato, cabbage and beetroot stir in the boiling stock. Bring to a boil add the beetroot and reduce to a simmer. Cook till all is tender.
Allow to cool then blend adjust the seasoning, serve in warmed bowls, garnished with soured cream, diced pickles and chopped dill.
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