Orange dressed beetroot and carrot ‘carpaccio’

orange juiced beetroot and carrot carpaccio

This is a delicious starter or side dish.

2 medium beetroot
2 carrots, sliced finely with mandolin
½ onion, diced
Olive oil
3 oranges juiced and zest from 2
Sea salt & pepper
2 Tb apple cider vinegar
Mint micro herb- other micro herbs such as cress will also work

Simmer beetroot for 30min, cool, peel and slice finely with mandolin.
Heat 1Tb olive oil and sauté onion with a pinch of salt on a low heat for 15min.
Add orange juice, zest, carrots and 1Tb cider vinegar. Simmer for 15min.
Strain carrots and onion, retaining orange liquid. Return orange juice to heat to further reduce.
Meanwhile arrange beetroot and carrot on a plate, season with salt and pepper.
Remove orange jus from heat, stir in 1Tb apple cider vinegar and 1Tb olive oil, taste for seasoning.
Drizzle dressing over beetroot and carrot, top with micro herbs.

Serves 4 as starter or side dish

Roast pumpkin salad with ricotta and sage

Roast pumpkin, ricotta and sage salad

Ingredients
½ pumpkin, slice into wedges
1Tb paprika
1Tb sea salt
Olive oil
8 garlic cloves, optional
½ C flaked almonds
4Tb sage leaves
½ C almond milk Ricotta (see previous post for recipe)
2C rocket, washed

Sprinkle pumpkin with paprika and salt. Drizzle with olive oil and toss to coat.
Bake in 180° oven for ½ hour, turn half way and add garlic after 15mins.
Toast almonds in a dry fry pan for 3mins or until golden. Remove and set aside. Heat 1Tb olive oil in fry pan and add sage, fry until crisp approx. 20 seconds. Set aside on paper towel.

To assemble arrange pumpkin, rocket, peeled garlic and ricotta on a plate. Top with sage, almonds and a drizzle of olive oil.
Serves 4

FACT
Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

Ingredients
2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened

Crumb
½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt

Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.

Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.

To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups

Basil sorbet on parsnip chips with tomato

Basil sorbet on parsnip chips with tomato

Ingredients
4 small parsnip, trim ends, peel and slice into approx. ½ cm disks
1 bunch basil, picked and washed, reserve small leaves for garnish
½ lemon, juiced
¾ C water
½ punnet cherry tomatoes, trim ends & cut in half
Olive oil
Sea salt & cayenne pepper

Blend basil, water and lemon juice together. Pour into a container, cover and freeze for ½ hour, then rake with a fork. Freeze for a further hour, break up and blend again until smooth. Cover and return to freezer until ready for use.

Place parsnip slices in single layer on a baking paper lined tray, drizzle with olive oil and season with salt & cayenne pepper. Bake in preheated 180° oven until edges turn golden, approx 15min each side.

To serve place parsnip chips on tray, top with tomato, drizzle of olive oil and salt. Use a melon baller to scoop sorbet and place on top. Garnish with fresh basil leaves.

Betel leaves topped with Thai tofu

Betel leaves topped with Thai tofu

18 betel leaves, remove stems, wash and dry (available from Asian grocers)
300 gm firm tofu, place on paper towel to absorb excess water
1 Tb coconut oil
1 carrot, grated
2 inch ginger, grated
2 garlic cloves, crushed
4 spring onion, white end finely sliced
2 red chillies, slice, remove seeds unless you like it hot!
8 coriander sprigs, finely chop stems, pick leaves
1 tsp sea salt
¼ C mint leaves, chopped – optional
1 lime, cut into wedges
¼ C coconut chips or flakes, available preservative free from health food store

Heat coconut oil in a wok; add ginger, garlic, spring onion, chilli, coriander stems and salt. Stir fry for 1 min. Add carrot and tofu; break up tofu with a fork. Fry for 3 min. Remove from heat and stir in coriander and mint leaves.

Lay betel leaves on a platter shiny side up and place a small pile of tofu mix in the centre. Top with a squeeze of lime and coconut.

FACT
Betel leaves have a peppery fresh flavor. They can be eaten raw or cooked. In Ayurvedic medicine they are used as an aphrodisiac.