Category Archives: Beetroot

Beetroot and goat cheese salad

Inter-layered soft ashed goat cheese and wafer-thin lemon-acid-accented fresh beetroot, thyme, walnuts. Old delicious themes never die.

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Easter Menu 2012

Salad of greens, fresh beetroot, green beans, walnuts, goat cheese Discussions with others following the prep for this dish led me to realise just how time consuming the preparation of a properly exectured salad can be. And how typically underrated … Continue reading

Posted in Beans, Beetroot, Cauliflower, Cheese, Chocolate, Dessert, Fruit, Greens, Lamb, Lettuce, Menu, Nuts, Pork, Uncategorized | Leave a comment

Christmas menu

Pheasant and Quail Terrine, beetroot salad, raisin purée Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine. Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey. Raisin purée: plumped … Continue reading

Posted in Beans, Beetroot, Cheese, Chicken, Chinese, Dessert, Eggplant, Lamb, Menu, Mushroom, Pheasant, Pumpkin, Scallops, Strawberry, Uncategorized | Leave a comment

Christmas dinner

Lobster, shredded beetroot, beetroot essence, young leeks The (unfortunately pre-cooked) lobster was warmed in beurre monté. Beetroot essence comprised beetroot juice, buerre monté, red wine vinegar, lemon juice. Blanched young/baby leeks. Fried shredded leeks (not shown) add a flavourful garnish. … Continue reading

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Winter Menu

Miso, soy sauce, mirin marinated salmon. Slivers of potato and butter stacked, baked and compressed. This dish did NOT work with a Fromm Vineyard Pinot Noir 2004, but perhaps that’s not a total reflect on the pairing, since the wine … Continue reading

Posted in Apple, Beetroot, Chinese, Dessert, Fennel, Menu, Onion, Pork, Uncategorized | Leave a comment

BY Menu, 26 February 2008

I composed this menu for pesco vegetarians. Goat cheese and chive ravioli, tomato and basil vinaigrette A classic flavour combo that just works so well. The “vinaigrette” is more like a light tomato based sauce with sharp acidity. Celeriac soup, … Continue reading

Posted in Beetroot, Cheese, Dessert, Fish, Icecream, Menu, Pasta, Soup, Uncategorized, Vegetarian/Vegan | Leave a comment

March 2006 menu

Haggis balls with whisky broth and neep powder It wasn’t Burns Night, of course, but reinterpreting (at least a little) a Scottish classic was fun. The balls were deep fried (of course, this is Scottish fare!), the swede dehydrated and … Continue reading

Posted in Beetroot, Canapé/Hors d'œuvre, Cheese, Dessert, Fish, Grapefruit, Menu, Salad, Sorbet, Uncategorized, Venison | Leave a comment