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Comment by Viv East on July 2, 2011 at 15:05

Hi Sarah..... what about making some beetroot chutney?? I adore beetroot AND chutney. For me though not too much apple and onions or you lose the intense beetroot flavour, so I tend to use 2lbs grated beetroot to 1/2lb of cooking apples and 1/2lb of onions, and I use cider vinegar as I think it gives a 'softer' finish. In the end it's personal preference.... taste it as you go and adjust the quantities as you go. :-)

I agree with Catherine re the chocolate beetroot cake lol

Comment by Richard on June 29, 2011 at 14:24

My favourite beetroot recipe is Bortscht - a beautiful soup thatcan be served hot or cold (and with vodka in it if you're being true to the original Russian recipe!).  I use a pressure cooker for all my soup recipes - cuts down cooking time by around half.

Peel and chop 450g of fresh beetroot, chop a medium onion and a medium potato, fry the onion until softening then add the potato and the beetroot.  Stir for a minute or so then add 1.5litres of veg stock and bring to the boil.  15 mins in a pressure cooker or 30 in a covered saucepan then blend with a stick blender or pour into a belnder etc.  A delicious touch when serving is to chop up some mint and place at the bottom of the soup bowl along with some orange zest then pour the soup on top - swirl in some cream and serve with crusty bread!  Many of our guests go away with the recipe, a lot of them claiming not to like beetroot before they tried this......

Comment by Catherine Shutler on June 28, 2011 at 20:22

we make our own coleslaw type recipe with grated raw beetroot. Have it with everything this time of year! Grate raw carrot and raw beetrot in bowl and mix with mayo. Or leave out the mayo, add some raw red chard or spinach leaves and grate the rind of an orange. Add rind, then juice orange over the salad and mix. Then chocolate and beetroot cake for pud!

Comment by SarahF on June 28, 2011 at 16:44

Local foodies, can you help?
I am just about to get a bit of a glut of beetroot, and so started googling some receipes. There are lots out there, but just a bit overwhelmed with what to try.
Do you have a receipe that you could share?
Thanks, S

Comment by Catherine Shutler on May 26, 2011 at 21:23

Wild Herb Pudding

This recipe can be used as a pudding, or divided into dumplings and put into a stew.

I used what I could find within 100yds of my home. It can be easily adapted to whatever is a vailable.

If any one has any other medieval style recipes to share theat would be great!

Ingredients

Large handfull nettles

couple dock leaves

handful clivers (goose grass, sticky grass)

Few dandelion leaves

Sorrel or cultivated salad leaves

Wild Garlic or few leaves Jack By The Hedge (Garlic Mustard)

Fresh Herbs eg Rosemary

Plain Flour

Suet (or vegetable Suet)

Method

Chop all leaves and herbs and put in bowl. Add flour and suet and mix. Add water untill you get a pudding consistecy. Either put all the mixture in a greased pudding Bowl, and steam for 3 hours, or divide into dumplings and cook in a stew for 30mins.

I think this could be frozen, and would be delicious in winter stews.

Comment by Richard on April 16, 2011 at 17:06

Moroccan style seasonal veg 'soup'

A basic recipe that can be adapted for all seasons.  In the winter/spring use fresh root veg.  In the summer courgettes and aubergines are wonderful.

Ingredients

1 carrot

1 medium spud

1 leek

1 parsnip

Half a celeriac

Half a swede

1 onion

2 garlic cloves

Tin chopped tomatoes

1 tbsp tomato puree

1 pint veg stock

3 tbsp olive oil

1 tsp harissa paste (spicy paste available from Spice n Easy and supermarkets)

 

Method

Peel and chop all veg then warm the oil in a large pan and pour all the veg in.  Stir and cook for 3 mins or so then add the tomatoes, tomato puree, harissa and stock.  Bring to the boil, reduce heat and simmer, covered, for 20 minutes.

Serve in a bowl with couscous and a dollop of yoghurt.....

Comment by Richard on April 16, 2011 at 16:58

Dairy free Maple Pecan Ice Cream

Ingredients

1 cup raw cashews

1 cup water

Handful pecans

2 tbsp maple syrup

 

Method

Place all ingredients in a blender and process until smooth and creamy.  Scoop into a dish and place in the freezer.  Take out after 1 hour and stir.  Repeat until you get your desired consistency.

Comment by Richard on April 16, 2011 at 16:56

Watercress, Olive and Lentil Pate

Around 90% of the UK's watercress comes from Hampshire and it's one of the really healthy foods (don't like the term superfood!).  Here's a quick pate that can be eaten straight away or left to firm up in the fridge overnight - then it can be sliced (press it into a small loaf tin lined with cling film).

Ingredients:

200g green lentils washed then simmered for 20-25 mins in veg stock

100g green olives

1 bunch watercress

Juice of half a lemon

Extra Virgin Olive Oil

Sea salt and freshly ground black pepper

 

Method

Simply put everything in a mixing bowl and mush up with a stick blender or process in a food processor.  Can be made smooth or still with a bit of body.  Season to taste and serve with chunks of fresh bread.

Comment by Sandra Barnett on January 16, 2011 at 16:39

I'm going to make this later and as it's a seasonal recipe, although most people know it, I thought I'd post it here:

red cabbage ragout

900g red cabbage

1tbsp olive oil

2 onions (I use red) - peeled & sliced into rings

2 dessert apples - sliced

1/2 tsp cinnamon

75ml red wine or red wine vinegar

4tbsp water

salt & pepper

 

After removing tough leaves, shred cabbage finely.  Heat oil and gently fry onion, adding apple & cinnamon after a few minutes.  Stir well & cook for a few more minutes.  Add cabbage, wine & water.  Stir well again and then transfer to a lightly oiled 1.75l ovenproof dish.  Cover with 'buttered' greaseproof paper and lid.  Cook for 1 - 1.5 hrs @ 190C (170C for fan oven).  May possibly need to add water during the cooking.  Season when soft and serve.

 

 

 

 

Comment by Richard on November 11, 2010 at 14:19

Continuing the the theme of 'uncooking'.....I'm becoming quite addicted to this simple but delicicious way of eating cabbage. There are lots of cabbages around right now and they are packed with goodness. Trouble is, when you cook a cabbage a lot of that goodness is lost. So.....

Raw Sauerkraut

1 small cabbage
3tbsp olive oil
juice of a lemon
1tbsp cider vinegar
1tbsp sea salt

Shred the cabbage. Mix all the other ingredients in a jug and pour over the cabbage - mix well. Leave overnight at room temperature. If you grate the cabbage you can make it ready to eat in an hour.

Delicious with almost anything!! Try it - you'll be amazed at the wonderful taste....

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