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| Foto Daube of beef with spiced beetroot |
- 1kg stewing beef steak, cut into 5cm/2in cubes
- 100g unsmoked streaky bacon, finely chopped
- 2 carrots, cut into small dice
- 2 medium onions, cut into small dice
- 1 small celery stick, cut into small dice
- 2 garlic cloves, crushed
- ½ tsp chopped fresh thyme
- 1 bay leaf
- finely grated zest 1 orange
- 350ml port (half a bottle)
- 2 tbsp vegetable oil
- 1 tbsp plain flour
- 250ml beef stock, made from a cube
For the spiced beetroot
- 500ml red wine
- 200ml red wine vinegar
- 140g dark muscovado sugar
- ½ tsp fennel seed, crushed or ground
- 1 garlic clove, crushed
- 2½ cm/1in piece fresh root ginger, grated
- 1 red chilli, deseeded and very finely chopped
- 500g cooked beetroot
- Put the beef, bacon, carrots, onions,
celery, garlic, thyme, bay leaf and orange
zest into a large shallow bowl. Pour in
the port, cover with cling film and leave
in the fridge to marinate overnight.
- Meanwhile, for the beetroot, pour the
wine into a saucepan, then add the
vinegar, sugar, fennel, garlic, ginger and
chilli and bring to the boil. Reduce the
heat and simmer for 30 minutes. Cut the
beetroot into wedges and put in a large
bowl. Pour the hot wine mixture over the
beetroot. Allow to cool, then cover and
leave in the fridge to marinate overnight.
- Drain the meat and vegetable mixture,
reserving the marinating liquid. Separate
the meat from the vegetables as best
you can and set the vegetables aside.
Heat the oil in a large casserole dish
or saucepan and fry the beef pieces in
batches over a high heat for 3-4 minutes
until just browned. Remove with a
slotted spoon and set aside.
- Add the reserved vegetable mixture to
the casserole and cook for 3-4 minutes
until the onion is softened. Add the
flour and cook for 1 minute, stirring
continuously. Return the beef to the
pan with the reserved marinade and
the stock and season well. Bring to
simmering point, cover and gently cook
for 11⁄2 hours until the beef is tender.
- Carefully remove all the beef and
vegetables from the pan, using a slotted
spoon, and set aside. Drain the
marinade from the beetroot and add it to
the cooking juices in the pan. Bring to
the boil and simmer for 5-6 minutes
until the sauce has slightly thickened
and has a coating consistency. Return
the meat and vegetables to the sauce,
then stir in the beetroot. Heat through
for 2-3 minutes and serve.
Source:
BBC FOOD
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| Foto Beef fillet with beetroot & horseradish |
- 5 tbsp good olive oil
- 750g piece fillet steak
- 12 shallots
- 1 tsp caster sugar
- 1½ tbsp balsamic vinegar
- vegetable oil, for deep frying
- 4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
- 170g bag red-tinged salad leaves
For the dressing
- 3 tbsp chopped fresh chervil and chives
- 2 tbsp chopped fresh tarragon
- 2 tsp creamed horseradish
- 5 tbsp crème fraîche
- Preheat
the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive
oil in a frying pan, add the beef and quickly fry on all sides until
nicely browned. Transfer to a shallow ovenproof dish and season all over
with salt and pepper. (Don’t wash the pan; you can use it again.) Roast
for 35-45 minutes, depending on how well you like your meat cooked and
the thickness of the joint. Leave to cool.
- Meanwhile,
peel the shallots, leaving the roots intact, and cut in half
lengthways. Heat another 1 tbsp olive oil in the frying pan, add the
shallots and gently cook for 10 minutes, turning until softened.
Sprinkle with the caster sugar and cook for a further few minutes, then
remove from the heat and tip into a large bowl. Add the vinegar and
remaining 3 tbsp olive oil, season with salt and pepper and leave to
cool.
- Heat
vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the
beetroot and spread out the slices on a tray lined with kitchen paper.
Pat them dry with more kitchen paper. Check the oil is hot enough by
carefully dropping in a slice of beetroot – if it immediately rises to
the surface covered with bubbles, the oil is ready. Fry the beetroot
slices in batches for 2-3 minutes until they are curled and crisp. Drain
well on a large plate lined with kitchen paper and leave to cool.
- To
make the dressing, mix all the ingredients in a small bowl and season
to taste. Cut the cold beef into thin slices using a very sharp,
unserrated knife. Put the salad leaves in the bowl with the shallots,
toss well and spread over a large serving platter. Arrange the slices of
beef on top of the leaves, spooning a little dressing on each slice as
you go. Scatter the beetroot crisps over the dish and serve with
oven-sautéed new potatoes (see below).
Source:
BBC FOOD
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| Foto Spiced beetroot & orange chutney |
- 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
- 3 onions, chopped
- 3 eating apples, peeled and grated
- zest and juice 3 oranges
- 2 tbsp white or yellow mustard seeds
- 1 tbsp coriander seed
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 700ml red wine vinegar
- 700g golden granulated suga
- In a preserving pan or your largest
saucepan, mix together all the
ingredients well. Bring to a gentle
simmer, then cook for 1 hr, stirring
occasionally, until the chutney is thick
and the beetroot tender.
- While the chutney is cooking, prepare
your jars by running through a short
hot wash in your dishwasher. Or wash
thoroughly by hand, then put in a hot
oven to sterilise for 10-15 mins. Once
the chutney is ready, let it settle for
10 mins, then carefully spoon into the
jars and seal while still hot. You can
eat it straight away but it will be even
better after a month. Will keep for up
to 6 months in a cool dark place. Once
opened, refrigerate and eat within
2 months.
Source:
BBC FOOD
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Foto Beetroot falafel
|
- 1 tbsp olive oil
- 2 onions, chopped
- 2 tsp ground cumin
- 2 x 400g cans chickpeas, drained
- 500g raw beetroot, peeled, trimmed and coarsely grated
- 100g fresh breadcrumbs
- 1 egg
- 1 tbsp tahini paste
- vegetable oil, for brushing or frying
To serve
- 1 tbsp tahini paste
- 2 x 150ml pots natural yogurt
- pinch of sugar
- flatbreads
- few pickled golden beetroot, diced (see 'Goes Well With')
- 3 handfuls beet leaves or a bag of beet salad
- Heat the olive oil in a frying pan and
fry the onions until softened but not
coloured. Add the cumin and cook for
1 min, then scrape the mixture into
a food processor with the chickpeas,
two-thirds of the grated beetroot, the
breadcrumbs, egg and tahini. Whizz
to a rough paste, then scrape into a
bowl and stir in the remaining grated
beetroot with plenty of seasoning.
- With damp hands, shape into
about 20 balls and space on baking
parchment-lined baking sheets. Chill
until ready to serve.
- Heat oven to 200C/180C fan/gas 6.
Brush the falafels with a little vegetable
oil and bake for 20-25 mins until crisp
and hot through. Alternatively, heat
2.5cm oil in a deep wok and fry in
batches, turning, until crisp and hot.
- To serve, mix the tahini with the yogurt,
sugar and some seasoning, then dollop
onto the flatbreads with the warm or
room-temperature falafels, diced
beetroot and beet leaves or salad.
Source:
BBC FOOD
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| Foto Creamy beetroot risotto |
- 500g fresh beetroot
- 2 tbsp olive oil
- knob of butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 250g risotto rice
- 150ml white wine
- 700ml hot vegetable stock
- handful grated parmesan (or vegetarian alternative)
- 4 tbsp soured cream
- handful chopped dill
- Heat oven to 180C/fan 160C/gas 4.
Peel and trim the beetroots (use kitchen
gloves if you don’t want your hands to
get stained) and cut into large wedges.
Place on a large sheet of foil on a baking
sheet. Toss with 1 tbsp olive oil, season,
then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil
with the butter in an ovenproof pan with
a lid. Tip in the onion and garlic, then
cook for 3-5 mins until translucent. Stir in
the rice until well coated with the butter
and oil. Pour over the white wine, then
let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir
again, cover and place in the oven. Cook
for 15 mins until the rice is soft. Remove
the beetroots from the oven. Whizz
¼ of them to make a purée, then chop
the remainder into small pieces. Stir most
of the Parmesan, the beetroot purée and
chopped beetroot through the risotto,
then serve with some soured cream
dolloped over and the dill and extra
Parmesan scattered on top.
Source:
BBC FOOD
- 4 medium beetroot
- 4 garlic cloves, squashed
- 2 thyme sprigs
- 4 tsp olive oil
- 2 balls buffalo mozzarella
- 8 white anchovies, (boquerones)
- 100g bag watercress
For the dressing
- 3 tbsp olive oil
- 4 tsp maple syrup
- 2 tsp sherry vinegar
- 2 tbsp grapefruit juice
- 2 tsp lemon juice
- small knob ginger, grated
- pinch allspice
- Heat oven to 180C/160C fan/gas 4.
Wash the beetroots, removing any dirt,
but leave the root and tops on. Set aside
the smaller leaves. Wrap each beetroot
in foil with ¼ of the garlic and thyme,
1 tsp olive oil and 1 tbsp water. Put on
a baking tray in the oven and cook for
50 mins until soft. Remove from the oven
and leave to cool. While the beetroots are
cooking, whisk together the ingredients
for the dressing and set to one side.
- Unwrap and peel the beetroots.
Cut each into 6 or 8 wedges, then toss
with the dressing.
- Tear the mozzarella into pieces and
arrange with the beetroots and white
anchovies on 6 plates, then scatter over
the watercress and beetroot leaves.
Source:
BBC FOOD
