Roasted Beet Salad

Dabble Chef - Beet Salad

Plum Drizzle

INGREDIENTS:

2 cups water

2 star anise

6 plums

1 cup yogurt

1 cup sugar

5 tbsp balsamic vinegar

4 sprigs lavender (remove leaves, wash and chop finely)

2 tbsp honey

2 tbsp dijon mustard

2 cups olive oil

Salt and pepper to taste
INSTRUCTIONS:

In large pot bring water, sugar, star anise and plums to a boil for 10 minutes. Remove pot from heat and let cool.

Remove the plums from the pot. Peel and pit them. Strain remaining sugar water into a food processor. Add the plums and remaining ingredients (except for the oil, salt and pepper) into the food processor. Blitz the mixture on a low speed until smooth, while slowly adding in the oil.

Season the Plum Drizzle with salt and pepper to taste.

Makes 4 cups

Tip: Make the dressing the day before to enhance the flavours.

Substitute 1 cup of red wine for 1 cup of water to give the dressing a richer colour and zippy taste.

 

Roasted Beet Salad

INGREDIENTS:

2 medium sized golden beets, washed

2 medium sized regular beets, washed

2 candy cane beets, washed

2 tbsp butter

2 tbsp honey

2 tbsp brown sugar (optional)

1 chili pepper, chopped finely

Lemon juice

Salt and pepper
INSTRUCTIONS:

In a large saucepot boil the beets for 30 minutes or until tender. Drain the water and let the beets cool down. Hold a beet in one hand with a paper towel and, using another paper towel, softly wipe the skin away. Do this for each beet and then cut them into thin slices.

Preheat oven to 400F.

In a large frying pan melt butter. Add the beets to the pan and sauté for 2-3 minutes. Add honey, brown sugar, chili and lemon juice. Remove beets to a cookie sheet and place in the oven for 20-25 minutes. Once roasted, display them on a serving dish and drizzle with plum dressing. Garnish with chopped greens.

Tip: Add crunch with chopped candied walnuts. Mix a drizzle of honey and a pinch of salt with 1 cup walnuts. Pour mixture onto parchment paper on a baking sheet and bake for 5 minutes at 400F.

Roast Fish Wrapped in Pancetta and Pesto Mashed Potato

A Day with Jamie Oliver - dinner

Recipe by Jamie Oliver.
INGREDIENTS:

Rosted Fish

zest of 1 lemon

4 x 200g white fish fillets, preferably

organic, skin off

freshly ground black pepper

16 rashers thinly sliced pancetta or

streaky bacon

olive oil

1 jar green pesto, to serve

Mashed Potatoes

1kg floury potatoes, such as King

Edward

sea salt and freshly ground black

pepper

1 tbsp extra virgin olive oil

2 tbsp green pesto

150ml milk

 

INSTRUCTIONS:

Preheat oven to 400ºF.

Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.

Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.

Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.

Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.

Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.

Serves 4