Beetroot Carpaccio with Horseradish Dressing

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This recipe came about as a result of some amazing fresh beets that I picked up at the farmers market and my new love for horseradish cream. This is a simple but impressive starter or light meal, or you could serve it with some grilled meat and crusty bread to bulk it out. Replace the horseradish cream with dijon mustard if you’d like the dish to remain vegan.dsc_1110

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Recipe

Ingredients

Serves 4 as a starter or light meal

4 fresh beetroot, stalks trimmed and discarded, leaves reserved
Juice of 1 lemon
2 tbs fresh chopped dill, plus extra to serve
1/4 red onion, finely chopped
2 tsp honey
2 tbs olive oil
2 tbs red wine vinegar
2 tsp horseradish cream (or mustard for vegan)
salt and pepper
50g baby capers
70g walnuts, roasted and roughly chopped
Crusty bread

Method

Place the beetroot in a large pot and cover with water. Bring to the boil over high heat and continue to boil for about 45mins or until a knife inserts easily into the flesh. Drain and rinse under cold water,using your hands to slip away the skin. Set aside and allow to cool.
Meanwhile, to make the dressing, Place the lemon juice, 2 tbs chopped dill, red onion, honey, olive oil, vinegar, horseradish and salt and pepper in a jar with a tight fitting lid. Shake thoroughly to combine.
Using a mandolin, thinly slice the beetroot into rounds.
On a platter arrange the beetroot leaves, and then the beetroot. Drizzle over the dressing. Sprinkle with the capers, remaining dill and walnuts.
Serve with crusty bread.
Enjoy!

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Tempeh Burgers with Chilli Beetroot Relish, Tahini Sauce, Salad and Seeds on Pumpkin Bread

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Tempeh is possibly one of the best things on the face of this earth. It is so damn tasty and so damn good for you (except for maybe when you fry it up all crispy in oil….)

The flavour of tempeh on it’s own is delicious already, but, teamed with a few spices and some sweet and salty sauces, it is next level. All shoved in a dripping burger full of fresh salad, spicy beetroot relish and nutty tahini sauce, you definitely won’t be missing meat after this meal.

I love how readily available and cheap the tempeh is here in Bali. I’ll definitely be missing that back in Aus. I need to get into making myself. We bought the beautiful pumpkin bread and fresh produce from the organic markets here in Canggu on the weekend, always a treat!

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Recipe

Ingredients

4 pumpkin bread rolls (or whatever type you prefer)

1/4 cup coconut oil (or other cooking oil)

4 pieces tempeh, halved horizontally

1/4 cup soy sauce

1 tsp ground turmeric

Lettuce leaves

Tomatoes, sliced

Red onion, thinly siced

Bean sprouts

Cucumber, sliced

Toasted sunflower seeds

Fresh coriander

Chilli Beetroot Relish

Ingredients

2 tsp ground cumin

2 tsp ground coriander

1 tsp crushed black pepper

1 tsp dried chilli flakes

1 tbs olive oil

1 red onion, finely diced

6 cloves garlic, crushed

Thumb side piece of ginger, grated

5 birdseye chillies, finely chopped

3 fresh beetroot (small fist sized), peeled and grated

2 cups white vinegar

2 litres water

salt to taste

Tahini Sauce

Ingredients

3 cloves garlic, crushed

4 tbs tahini

1 tbs coconut syrup (or maple syrup/golden syrup/honey)

3 tbs lemon juice

water

salt and pepper

Method

To make the beetroot relish, first, toast the cumin, coriander, pepper and dried chilli in a dry frying pan for about 1min, stirring constantly, until fragrant. Remove from pan and set aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion, stirring, for about 3mins, or until soft. Add the garlic, ginger and chillies, and cook, stirring, for a further 1min. Add the toasted spices, beetroot, vinegar, some salt and 2 cups of the water. Bring to the boil. Reduce heat to low and simmer, stirring occasionally and adding a cup of water at a time as it reduces. Continue this for about nd hour and a half until beetroot is very soft and liquid is mostly absorbed. Spoon hot relish into sterilised jars and seal. Keep in the fridge after opening. Makes about 3 cups.

Meanwhile, to marinate the tempeh, in a shallow dish sprinkle the tempeh with the soy sauce and turmeric. Rub to coat evenly and allow to marinate in the fridge for at least 1 hour.

To make the tahini sauce, combine the tahini, garlic, lemon juice, salt and pepper. Add a tablespoon of water at a time until desired consistency is reached.

To make the burgers, heat the coconut oil in a large, non-stick frying pan over medium to high heat. Cook the tempeh, about 2 mins each side, until browned and crispy.

Toast the buns if you wish. Assemble the burgers with as little or as much ingredients as you want!

Enjoy with a side of potato wedges and cold beer!

 

 

Spiced Beetroot and Walnut Dip

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So, to be honest, every time I make this dip, I change the ingredients. To write an exact recipe for it is quite difficult, as it’s so easy to twist and tangle the flavours into whatever mood your in, or whatever you have in the cupboard. The recipe I’ve written here is a general guide, adjust it to suit your taste.

Although I’ve topped the dip with yoghurt here, the use of nuts gives the dip a lovely creaminess without using any dairy, therefore making it vegan. Walnuts, cashews, brazil nuts, almonds, hazelnuts, even pistachios, will work in this dip, just make sure you use a good amount of spice to give it the edge that store bought dips don’t have.

 

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Recipe

Ingredients

1 cup chopped, cooked beetroot (you can use fresh or canned, I like to use canned for the sweetness)

1 cup lightly roasted walnuts

1 1/2 tsp toasted cumin seeds

1 1/2 tsp sumac

pinch chilli flakes

2 cloves garlic

Juice of half a lemon or a tablespoon red wine vinegar

1 tablespoon olive oil

Salt and pepper

Plain yoghurt, extra walnuts, cumin seeds and black salt flakes to serve

 

Method

Blend all the ingredients together in a food processor or with a hand held mixer. Check for seasoning and adjust to suit.

To serve, top with yoghurt (optional), extra walnuts, cumin seeds and black salt flakes. Serve with corn chips, or toasted pita bread or vegetable sticks.

A Really Good Burger

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I know it’s Mother’s Day tomorrow, and I’m looking forward to going over to Mum’s and getting cooked for by my brother, but lately I’ve been craving a big juicy burger and was inspired by the Australian outback spices that I bought when I was buying the Lemon Myrtle for my Lemon Myrtle and Macadamia Anzac Biscuits. Along with the Lemon Myrtle I bought Bush Tomatoes, Tasmanian Pepper Leaf and Wattle Seed. This is probably a dish that would be perfect for Father’s Day!

I wanted to make a burger with the right amount of tender meat, sweet/tart relish, fresh salads, creamy mayo, tasty/melty cheese and of course the perfect bun. I also made some yummy Thyme and Lemon Myrtle Sweet Potato Chips to go with the burgers but we munched them all before I could get any photos.

With the Bush Tomatoes I made a Bush Tomato and Roasted Red Capsicum Relish, the Bush Tomatoes give a sort of caramelised/sun-dried tomato flavour (if you can’t get Bush Tomatoes you can substitute sun-dried). I used the Lemon Myrtle in the mayonnaise, which adds a mild citrus flavour. I tried to make the mayonnaise from scratch but I did something wrong and it ended up runny and tasting purely of oil, so I had a mini tantrum and used whole egg mayonnaise instead. I’ll try again when I’m not annoyed at myself, and if anyone has a fool-proof mayonnaise recipe I would love to try it!

I wanted the beef patties to be perfectly tender and juicy so i made them MASSIVE and used the best quality mince I could find. I think it’s important to sauté the onion, garlic and herbs rather than adding them raw to the mince mixture to ensure you don’t end up with a big chunk of raw onion in the middle of the patty. I have also found that not overworking the mixture stops toughness, as well as lightly packing the patties. (This also works for meatballs.) I cooked the patties as you would a good steak, turning them only once or twice and cooking them on a medium heat to ensure a yummy caramelised outside and a tender/just cooked inside.

For the bread rolls I turned back to Dan Lepards’ book ‘Short and Sweet’. I used his basic loaf recipe but turned it into 6 rolls and substituted a third of the flour for Spelt Flour to add some denseness. They were delicious! His kneading techniques are lengthy to explain in writing so if you’re interested I would recommend buying the book!

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Recipe

Bush Tomato Relish

Ingredients

2 red capsicums, roasted, skins peeled, sliced
1.5kg ripe egg tomatoes
1/4 cup olive oil
2 Spanish onions, finely chopped
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
220g (1 cup) caster sugar
3 cloves garlic, finely chopped
15g dried bush tomatoes
1 teaspoon ground tasmanian pepper leaf
1 teaspoon dried chilli flakes

Method

Cut a cross in the skin at the base of the tomatoes. Blanch in boiling water for 30secs, remove from boiling water and submerge into iced water. When cool enough to handle peel skins, remove seeds and dice.
Heat oil in a large, heavy-based saucepan, add capsicums, onions and 1 teaspoon salt and cook over low/medium heat for 10 minutes. Add remaining ingredients and cook, uncovered, over medium heat for 1 3/4 hours or until thick and reduced.Spoon immediately into sterilised jars (see note) and seal. Relish will keep, refrigerated, for up to 3 months.
Lemon Myrtle Mayonnaise (This makes more mayonnaise than you need but you can keep it in a jar in the fridge for a week or so, it’s delicious with chips!)

Ingredients

440g whole-egg mayonnaise (or make your own)
1/2 bunch parsley
1 heaped tsp lemon myrtle

Combine ingredients in a food processor and blend until smooth.

Beef and rosemary patties (These amounts make 6 very large patties, you could make 8 or 10 smaller thinner ones if you want but I love them nice and thick so that they remain juicy on the inside.

Ingredients

1.2kg good quality beef mince
1 tbs olive oil
1 large brown onion, finely chopped
3 gloves garlic, crushed
1/4 cup fresh rosemary leaves, finely chopped
2 tbs dijon mustard
2 tbs worcestershire sauce
1 tbs dried oregano
1/2 cup breadcrunmbs
1 egg
olive oil, for grilling

Method

Heat oil over medium heat, sauté onion, garlic and rosemary until soft. Remove from heat and allow to cool.
Combine all ingredients in a bowl and use hands to combine. Add salt and pepper to taste (if unsure, roll a small amount into a patty and grill so that you can taste it).
Shape mixture into patties and refrigerate for a couple of hours.
Heat oil over medium heat on the flat plate of a bbq or in a large frying pan. Cook patties, turning only once or twice, until brown and caramalized in the outside and just cooked on the inside (you can cut one open slightly to check). Cooking times will depend on how thick you make the patties.

The Burger

Ingredients

6 burger rolls
2 fresh tomatoes, sliced
1 red onion, finely sliced (a mandolin is ideal)
1 fresh beetroot, boiled, peeled, finely sliced (a mandolin is ideal)
baby cos lettuce leaves
6 slices jarlesberg or other swiss cheese
beef and rosemary patties
bush tomato chutney
lemon myrtle mayonaise

Method

To assemble burgers cut the rolls in half horizontally. In order, on bottom half of roll, place tomato slices, beetroot, cooked beef patty, tomato relish, cheese, red onion, mayonnaise and lettuce. Top with top half of the roll and enjoy!