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

Parsley crumbed tofu in tarragon broth with spring vegetables

Parsley crumbed tofu in a tarragon broth with spring vegetables

Ingredients
1 onion, diced
3 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 tarragon sprigs
6 peppercorns
Almond or olive oil
1Tb sea salt
2 Lt water
1 block firm tofu, drain water and cut into blocks
½ bunch Dutch carrots, trimmed and peeled
1 bunch of asparagus, trimmed
1 C peas

Crumb
½ C blanched almonds
½ bunch continental parsley, add stems to broth
1 garlic clove
1Tb almond or olive oil
1tsp sea salt

In a large pot heat 2Tb oil add onion, celery, carrot (not Dutch)and garlic; sweat for a few minutes until softened. Add tarragon, peppercorns, parsley stems, salt and water. Simmer for 40 minutes, liquid will reduce by half.

For the crumb, Blitz together all ingredients.

Pre heat oven to 160°
Heat 1Tb oil in fry pan and fry tofu on all sides. Press crumb together firmly and place on top of tofu. Bake in oven for 15mins or until crumb is golden.

Strain broth into a bowl, discard solids. Return liquid to pot over a medium heat and season to taste. Simmer Dutch carrots in broth for 5mins. Add asparagus and peas cooking for a further 5mins.

To serve, gently place crumbed tofu in bowl, pour broth and vegetables around.
Serves 4

FACT
Tarragon has the flavor of sweet aniseed and mild vanilla. This recipe is also great with the fish replacing the tofu.

Almond milk Ricotta

Ricotta

Almond milk ricotta

Ingredients
2 Lt Almond milk, unsweetened
2 Lemons, juiced
1 Tb Sea salt
Double layered piece of muslin cloth (rinsed) lining a sieve, clean chux can also be used
Olive oil

Bring almond milk and salt to boil in a saucepan. Stir in lemon juice, milk will curdle, turn heat off and sit for 10 minutes. Pour mixture into muslin lined sieve. If you do not want ricotta to have a lemon tang (which I like) rinse curds with cold water. Drain in sieve for 1 hour then gather cloth corners and gently squeeze out excess liquid (whey). Place in a pot, cover and refrigerate.

Ricotta can be served with lemon zest, herbs, a drizzle of olive oil; use as you would any ricotta for bread, salads, baked etc.

Store in refrigerator covered for up to 4 days.

FACT
Ricotta is easily made using any milk. When an acid (lemon or vinegar) is added to milk it will curdle separating the Curds and Whey. Whey can be used for smoothies or baking.