Home' Advocate Communications : Fiordland Advocate 24 January 2013 Contents WHAT’S COOKING
Page 12 | 24 January, 2013
1.5kg raw beetroot, trimmed
3 each: onions, pears, oranges
2 star anise
1 cinnamon stick
2 tablespoons each: yellow
mustard seeds, finely grated root
1 tablespoon whole cumin seeds
23⁄4 cups each: red wine vinegar,
Peel the beetroot and dice. (If
you want a finer chutney then the
beetroot can be grated using a
food processor blade.) Place in a
large stainless steel saucepan.
Dice the onions and grate the
pears. Add to the beetroot. Finely
grate the orange rind and add
together with the juice.
Tie the star anise and cinnamon
stick in muslin. Add to the pan
with the remaining ingredients.
Boil for about 11⁄2 hours, until the
chutney has thickened. Remove
the muslin with the spice.
Pour into hot sterilised jars and
seal. Makes about 8 cups.
Beetroot and orange chutney
12-16 baby beetroot
6 large cloves garlic, peeled
2 tablespoons olive oil
freshly ground salt and pepper to
3 sprigs rosemary
1-2 tablespoons balsamic vinegar
Preheat the oven to 190°C.
Trim the stems about 1cm from
Place in a roasting pan with the
garlic and toss to coat in the olive
oil. Season and add the rosemary.
Bake until tender, about 15-20
minutes depending on size,
Sprinkle with the vinegar. An
excellent complement to grills or
roasts. Serves 4.
Baked baby beets
300g cooked beetroot, or
420g can beetroot, drained
3⁄4 cup each: sugar, canola oil
1⁄2 teaspoon each: vanilla essence,
11⁄4 cups ground cornmeal flour
1⁄4 cup cocoa
1 teaspoon baking powder
Chocolate Icing: 50g cream cheese
15g dark chocolate, melted
1 cup icing sugar
Preheat the oven to 180°C. Line a
20cm cake pan with baking paper.
Purée the drained beetroot, until
Beat the eggs in a large bowl. Add
the sugar and beat well. Slowly
beat in the oil, until thick. Add
the vanilla essence. Stir in the
sifted salt, flour, cocoa and baking
powder. Fold in the beetroot.
Pour into the prepared cake pan.
Bake for 40-45 minutes or until
a skewer inserted in the centre
comes out clean.
To prepare the chocolate icing,
beat the cream cheese, until
smooth. Mix in the chocolate. Sift
in the icing sugar and mix well.
Spread over the cake.
Beetroot might be an often
unappreciated everyday vegetable
in New Zealand but in some
countries it is a key ingredient in
famous signature dishes: Russia’s
Borsch, a hearty hot or cold soup;
the USA’s tangy Harvard Beets; and Iran’s Borani Chogondar, boiled
beetroots served cold with yoghurt and mint. Our best-known beetroot
dish for many years was ‘salad’ – boiled, sliced and served with vinegar.
However, beets have become rather trendy and different shapes and
colours are beginning to feature in our dishes. Its earthy, sweet flavour
is finally being appreciated.
I’ve planted three types of beetroot this year including the traditional
red. I’m experimenting with two newish varieties with seed purchased
online from Kings Seeds in Katikati.
Beetroot Chioggia Red/White has a smooth light red skin while the
inside has concentric rings of red and white flesh. The beet originated
in the coastal region of the Adriatic near Chioggia in Italy and is very
Beetroot Albino is a completely white beetroot with the regular sweet
flavour of red beetroot. It’s a great novelty item and the juices won’t
Although beetroot are usually cooked before being consumed, don’t
underestimate their appeal as a raw ingredient. Beetroot may be peeled
and shredded or grated into salads with carrot, celery and/or red
cabbage, and tossed in a good French dressing. Young beetroot leaves
are also great in salads for their colour and flavour. Use the leaves as
you would spinach leaves.
When cooking beetroot, leave a good three centimetres of stem on the
beetroot and the skin intact, otherwise it will ‘bleed’ and lose its colour.
Large cooked beetroot can be cut into cubes or balls (use a melon
baller) and tossed in butter, sugar and fresh herbs such as tarragon –
excellent with dark meats such as beef and venison.
Grated (cooked or raw), beetroot is perfect added to meatballs or
patties to increase colour and flavour.
Sweet on beets
Crispy Kohlrabi: 3 cups finely sliced
2 tablespoons olive oil
Venison: 400g farm-raised venison
medallions eg. Silver Fern
freshly ground black pepper to taste
2 tablespoons olive oil
Beetroot Sauce: 1⁄2 cup each: red
wine, beef jus or good beef stock
1 medium cooked beetroot, cut into
2-3 tablespoons raspberry vinegar
To prepare the kohlrabi, preheat
the oven to 200°C. Toss the
kohlrabi with the olive oil. Place in
a roasting pan. Bake for about 10
minutes, tossing occasionally, until
crisp. Remove and drain on paper
Pat the venison dry and season
well with black pepper. Heat the
oil in a non-stick frying pan on
medium-high heat. Pan-fry the
medallions for about 3 minutes
each side depending on thickness,
Remove to a warm plate and tent
with foil. Add the wine and jus (or
stock) to the pan and simmer for a
Add the beetroot and vinegar and
Thickly slice the venison
medallions and spoon a little of
the beetroot sauce over the top.
Great served with steamed
spinach topped with potato mash
garnished with crispy kohlrabi.
Venison with a beetroot and
raspberry vinegar sauce
This tender farm-raised venison with its sweet ‘n tangy sauce – served with a variety of vegetables – is
a sure-fire dinner party winner. The crispy kohlrabi can be prepared several hours ahead and is a great
garnish for vegetables, salads and soups. Prepare a potato mash in the usual way using 3 medium potatoes
and season with pepper and a diced shallot. Cover and microwave 5 cups of finely sliced, washed spinach
together with a tablespoon of butter until limp then season with a dash of grated nutmeg.
Use gloves while preparing the beetroot. Apples could replace the pears in this chutney.
Links Archive Fiordland Advocate 17 January 2013 Fiordland Advocate 31 January 2013 Navigation Previous Page Next Page