01 November
Food for Thought - November 2011
Candy beetroot
Whole roots can be baked in foil until tender and combined with chopped dill, and super fine shallot rings before serving with smoked fish- eel is very good!
Slice the beets paper thin from raw and use to accompany crisp goats cheese fritters, or freshly grilled sardines on toast
Red onions
Slice finely, then marinade with red wine vinegar clove and sugar before scattering over the top of bubbling cheese on toast for a snack.
Roast unpeeled halves, sliced through the root and drizzled with balsamic vinegar to use as a side dish for red meat.
Bake chicken legs marinated with thyme and sea salt, buried in plenty of thinly sliced red onions, they will create their own sauce! Serve with a scoop of cream enriched mashed potato
Cauliflower
Toss cooked basmati rice with thinly sliced raw cauliflower florets, toasted chopped hazelnuts, golden raisins, and madras curry powder. Dress with lemon juice, olive oil and plenty of roughly chopped coriander.
Prepare mini tartlets filled with cauliflower puree, blanched florets and finish with hollandaise sauce and grated parmesan for a vegetarian starter.