RAW
BEETROOT AND APPLE SALAD
The
following is my version of an Eastern European Jewish classic. The
best apples to use are any sweet/sour variety like Cox’s or Granny
Smith. Use the apples unpeeled as the peel adds contrasting
colour to this delicious salad.
For the dressing:
25
ml/1fl oz/2 tbsp red wine vinegar
1 tbsp English mustard either ready made or in powder
1 tsp of honey or sugar
sea salt
pepper
75
ml/3fl oz/1/3 cup peanut or salad oil
500
g beetroot, raw or cooked, coarsely grated
2 medium apples, cored and sliced into thin slices
1 red onion, finely chopped
2 tbsp roughly chopped flat parsley or dill
Place the first five ingredients in a small bowl and beat well. Add the
oil gradually, beating constantly, until amalgamated. Place
the remainder of the ingredients in a large mixing bowl, pour over the dressing
and stir. Refrigerate for a few hours to allow the flavor to develop.
BEET
LEAVES RISOTTO
750 g beetroot leaves
1 large onion
3 - 4 tbsps olive oil
1 - 2 hot red chilies (optional)
300 g Arborio rice
1.2 l hot chicken or vegetarian stock
100 g feta cheese
a little salt
50 g pine nuts or slivered almonds, browned in a little olive oil
lemon quarters
(Serves 4 - 6)
Remove the tough stems from leaves wash and chop
finely. Wash very well
in a few changes of cold water. Pile up the leaves and roll them into
bundles and slice into wide julienne.
Heat the oil in a large heavy bottomed frying pan. Add the onion and
chopped stems and sauté gently until the onion is transparent. Add the
chopped leaves and sauté on a high flame for 4 - 5 minutes, until the leaves
are wilted. Add the rice and stir the rice for about 2 - 3 minutes or until
it is well coated.
Stir in
250 ml of the hot stock, reduce the heat to a gentle simmer and cook for 4
- 5 minutes stirring frequently or until the rice absorbed the liquid. Add
some more liquid and repeat. When the third addition of the stock was
absorbed and the rice is almost tender, add the feta cheese and go on
cooking until it is melted. Sprinkle with pine nuts and serve with lemon
wedges.
CHICKEN AND BEETROOT
FRIKADELS
This dish originated in Besarabia,
a constantly disputed area between Russia and Rumania. It was
traditionally made using rosel (fermented beetroot juice) and pickled
beetroots as
a base. In the version below fresh beetroot is used.
500 g boneless chicken breast,
minced
50 g raw beetroot, finely grated
25 - 50 g breadcrumbs or Matzo meal
1 egg (extra large)
grated rind of ½ lemon
sea salt and freshly ground pepper
1 tbsp chopped parsley (optional)
oil for frying
For the pot:
1 medium onion, sliced thinly
250 g (8 oz) beetroot, sliced thinly
25 ml (1 fl. oz) oil
juice of 1 lemon
300 ml water or semi-dry white wine
1 tbsp sugar (optional)
Salt and freshly ground pepper
(Serves 6 as first course)
Mix the minced chicken breast with
the remainder of the ingredients. If mixture is too loose add some more
breadcrumbs. Form into small patties 3 cm in diameter. Heat the oil and
fry the patties for a minute or two until they start to take colour. Lift
and drain.
Heat the oil in a heavy bottomed
saucepan and add the sliced onions. Sauté them until they softened and
transparent. Remove from the heat. Add the slices beetroot and place the
fried patties on top. In a small pot, bring water or wine, lemon and sugar
(if used), to the boil and pour over the patties. Simmer for 25-30
minutes. With a perforated spoon lift the patties and arrange on a heated
serving dish. Lift the cooked beetroot and onion, arranging around the
patties. Set aside and keep warm. Either condense by rapid boil or thicken
the cooking juice with 2 tsp of cornstarch. Pour over the patties.
Sprinkle with parsley and serve hot.
QUICK BEETROOT BORSCHT
Although
this version makes a good hot soup it is best as a cold drink. Served either as a starter or as a refreshing drink during or after a summer
meal. For special occasions add a tot of Vodka, Gin or even better – 50
ml
of chilled Champagne, to each portion.
1
kg
beetroot, peeled and roughly sliced
1.5 l vegetable stock, chicken stock or water
4 sticks of celery with their leaves, tied in a piece of string
juice of 1 or more lemons to taste
1 tbsp honey or sugar or to taste (optional)
1 - 2 tbsp finely chopped gherkin (optional)
sea salt
sour cream
(Serves 4 - 6)
Place
the sliced beet into a food processor and process at high speed, for 1
minute until coarsely chopped but not puréed. Transfer
into a stainless steel or enamel saucepan cover with the stock, add the celery
and bring to the boil. Simmer at medium heat for 25 minutes.
Strain
the liquid through a fine sieve and return to the saucepan. Add the lemon juice
and honey (if used) and salt. Bring rapidly to the boil and simmer for a
few seconds, switch of the heat and skim. Chill for at least 2 hours and
serve sprinkled with chopped gherkin and a dollop of sour cream.
BORSCHT
Borscht
and kasha – buckwheat porridge was the mainstay of the Polish and
Russian peasants – both nations claim to be the originators of this dish delicious and substantial dish
that included everything that the cellar offered, bits of ham, bacon, shank bones and smoked pork.
500
g (1 lb) soup beef (chuck, shin or neck)
a few marrowbones
2½ l water or stock
1 small white cabbage, shredded
500 g raw beetroot, peeled and cubed
250 g sour apples, peeled, cored and cubed
100 g celeriac or turnip peeled and cubed
1 large onion, chopped, or the white part of 2 leeks, washed and shredded
sea salt
pepper
2 bay leaves
juice of 1 large lemon or vinegar to taste
sugar (optional)
(Serves 6 - 8)
Wash
the meat and bones thoroughly. Place in a large stockpot and bring to the boil.
Reduce the heat and simmer very gently for 1½ hours. Skim very well. Add
the chopped vegetables and seasoning. Continue to simmer for a further
hour. Lift the meat and slice into large chunks before returning it to the
stockpot.
Serve
piping hot, serving some of the meat and a marrowbone to each diner. Hand
around mashed fresh garlic and some home made mustard for each diner to
add to the soup according to taste.
