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Beet
Salad with Caraway seeds and walnut oil (serves 4-6)
This
salad comes from an American/ Austrian Chef David Bouley
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1 pound
baby beets, trimmed, not peeled
1 tbsp. canola oil
2 sprigs fresh thyme
1 bay leaf
kosher salt, freshly ground black pepper
1 tsp. caraway seeds
¼ cup plus 2 tsp. champagne or white wine vinegar
1 tbsp. plus 2 tsp. sugar, or to taste
6 tbsp. walnut oil
Bryson cress for garnish
chopped walnuts for garnish, handful
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Preheat
oven to 425F. In an ovenproof dish, toss the beets with the
canola oil, thyme, bay leaf, salt and pepper to taste. Place
a ¼ cup of water in the dish and cover with aluminum
foil and roast the beets until they are tender and cooked
through, about 45 minutes to an hour.
Meanwhile, make the vinaigrette. Place 1 cup of water in a
saucepan, add the caraway seeds, and bring to a boil. Take
the pan off the heat and stir in the vinegar and the sugar.
Whisk in the walnut oil, and season with salt and pepper.
When
the beets are cool enough to handle, slip off their skins
and cut them in halves or quarters depending on the size.
Put them in a bowl and pour the vinaigrette over them and
let marinate for at least an hour. If needed, drain off some
of the dressing and serve garnished with the cress and walnuts.
This can also be garnished with some goat’s cheese,
blue cheese or nice aged cheddar.
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Bryson
Vegetable Jardiniere Stew (serves 4)
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2 tbsp.
butter
1 bunch new carrots, peeled, cut into 1 inch pieces
3 baby turnips, cut into 1 inch wedges
7 oz. (200 grams) green beans, tips and strings removed
8 oz. (250 grams= about a cup) fresh peas (or substitute snow
or snap peas)
1 small head of lettuce
3 sprigs chervil or parsley, coarsely chopped (tarragon is also
nice)
salt and pepper
8 oz. new potatoes, washed well, cut into ½ inch pieces
1 tbsp. sour cream
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Melt
butter over low heat. Add the carrots, turnips, potatoes
and stir in 5 tbsp. water and salt and pepper to taste.
Cover the pot and simmer for about 10 minutes. Check the
vegetables, they will cook quickly because of being young
and very fresh. If they need about 5 minutes more cooking
let them cook for 2- 3 more minutes.
Then
add the green beans, snow/snap peas, and a bit of the lettuce.
Cook for another few minutes until all vegetables are tender.
Drain if water has not evaporated. Toss with sour cream
and chopped herbs. Check seasoning and adjust with salt
and pepper.
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Green
beans with lemon cream
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1 ½
lbs (700 grams) green beans, tipped
½ cup sour cream
juice of 1 lemon
3 shallots, finely diced
kosher salt and freshly ground pepper
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Bring
a large pot of water to boil. Add salt to taste and then drop
in the beans. And cook until the beans are tender to the bite
(still somewhat crunchy but you can tell they have cooked
somewhat). Generally I let the water come back to a rolling
boil and let them cook for about a minute or so.
Drain
and immediately plunge them into a bowl of iced water. This
will help keep their colour and stop their cooking. When cool,
drain, and place in a large bowl with the sour cream, lemon
juice, shallots and salt to taste. Mix well with the greens
beans and garnish with a few twists of freshly ground pepper.
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Quick
Indian tomato chutney |
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8
average sized tomatoes, diced
1 ½ tsp. ground coriander
1 tsp. ground cumin
1 tsp. fresh ginger pulp
1 tsp. fresh garlic pulp
a couple pinches of turmeric
1 tsp. salt
3 tbsp. canola oil
¼ tsp. cumin seeds
¼ tsp. onion seeds
chopped chili (to your own taste; optional)
1 onion, thinly sliced
2 tbsp. lemon juice
1 tbsp. chopped coriander
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Place the tomatoes in a bowl with the ground coriander,
cumin, ginger, garlic, chili powder, turmeric and salt.
Set aside.
Heat the oil in a saucepan, add the cumin seeds, onion
seeds, red chilies (if using) and onion and fry for a couple
of minutes. Add the tomato/ spice mixture and stir fry over
medium heat for 3-5 minutes. Add in the lemon juice and
chopped coriander and cook for a further 5 minutes. Check
seasoning and adjust with salt and freshly ground pepper
or other spices if need be.
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Indian
carrot and turnip raita (relish)
To be served as a garnish to a nice Indian flavoured meal |
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300
grams (10 oz.) natural thickened yogurt
1 tsp. sugar, or to taste
1 tsp. salt
2 fresh green chilies, seeded and finely chopped, added to taste
2 tbsp. chopped fresh coriander
1 tbsp. chopped fresh mint
1 cup or a bit more of peeled carrots, turnips, finely grated |
Beat the
yogurt with the sugar, salt, green chilies, fresh coriander
and mint.
Turn
into a serving bowl and stir in the grated carrots and turnips.
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