Appetizer Vegetarian · Do-ahead · Gluten Free · Whole30 compliant

BEET, yes BEET Tartare (CleanCuisine)

Belinda1 Comment

This is a terrific recipe that always takes people unawares, as they are expecting “beeF tartare” but thank heavens it’s not! It’s well worth making for a dinner party as a little extra course, or as a side salad at a burger party, You won’t have had anything like this!



Serves 6 to 8

6 medium beets (about 1 1/4 lbs) (beetroot for my English friends)
1 good sized shallot, roughly chopped
1 tsp worcestershire sauce
a few drops of Tobasco sauce
1 tsp sherry vinegar
6 cornichons, roughly chopped,
1/3 cup capers, drained
1 tbsp good quality mayonnaise
2 tbsp Italian parsley, roughly chopped
salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Wash the beets, leave them wet and wrap individually in aluminium foil.
Place them in a roasting pan and bake for 90 minutes or until tender.
Cool the beets, peel and cut them into eighths.
Place the beets in a food processor with the shallot, Worcestershire sauce, Tabasco sauce,  sherry vinegar, cornichons and capers.
Pulse until the mixture is minced, but not pureed.
You may need to scrape down the sides between pulses.
Spoon the mixture into a bowl and stir in the mayonnaise and 2 tbsp parsley.
Taste and adjust the seasonings. You may need to add more salt and pepper, vinegar, Worcestershire sauce or Tobasco.
This will keep in the refrigerator for up to 2 days in a covered container. Bring to room temperature before serving.
Garnish with additional parsley and serve.

This is also a lovely thing to do. Serve a tbsp of the beet tartare on an endive leaf, then a small blob of sour cream, some grated orange rind and a leaf of parsley

Do-ahead · Gluten Free

Mint infused whipped cream

Belinda

And now for something completely different to serve with those fresh strawberries or raspberries or even on a chocolate dessert

Mint Infused Whipped Cream

2 cups heavy whipping cream
6-8 sprigs, garden English mint (you may want to try more mint for a bigger flavor)
2-3 tablespoons powdered sugar (more if you like it sweeter)

Crush mint leaves a bit, then place in a medium sized bowl.
Pour the heavy whipping cream over. Cover the bowl with plastic wrap and refrigerate overnight.

Remove mint from heavy cream, add powdered sugar and by hand or using an electric mixer, whip until soft peaks form.

Serve in dollops on whatever and whoever you like!!

Beverage · Do-ahead · Holiday Food

Red Rooster

Belinda

This is a fabulous frozen alcoholic slushy I keep in my freezer for entertaining. Everyone loves it as it’s refreshing and packs a punch.
It’s wonderfully easy to prepare and just sits in your freezer waiting to be scooped into an ornate glass and served with a mint leaf or a slice of orange on the side of the glass.

Red Rooster           Makes about 2 quarts

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Combine all of the ingredients in a large plastic container. Stir well.
Freeze for several hours. it will not freeze solid, but rather, achieve the consistency of a slushy.
Scoop into wine or martini glasses and serve.

Asian flavors · Do-ahead · Pasta · Salad

A wonderfully tasty, easy Asian Noodle Salad to dress up or down

Belinda

 My son Oliver loves making this dish and has added whatever is in the fridge to it, eg cold shredded chicken, cooked prawns, sugar snap peas, lots of sliced scallions, peas, sliced red pepper, chopped cilantro, sliced carrot…


(You can double, treble or quadruple this recipe very easily)



Easy Asian Noodle salad     (serves 4)


1lb of noodles or spaghetti 

Sauce
4  Tablespoons soy sauce
4 garlic cloves
2 Teaspoons roasted sesame oil
1 good teaspoon red pepper flakes (or more, depending how spicy you like it)
1/2 cup vegetable oil

Cook the noodles in boiling salted water, and when al dente, drain and set aside.
Put all sauce ingredients in a food processor and add to drained warm noodles.
Toss a few times. Add whatever you like to it in the way of cooked meat, fish or raw vegetables sliced and it’s just as good adding nothing!   Serve warm or at room temp.
 It’s also a great marinade. 

Appetizer Vegetarian · Appetizers · Asian flavors · Do-ahead · Gluten Free

Marinated goat cheese with ginger, basil, garlic and orange zest

Belinda2 Comments

Here is a spectacular appetizer  I have done countless times and always to a “wow” when people first try it. It’s simple but really raises the bar.


Serves 6 to 10.

Serve at room temperature with crackers or can be served in Belgium endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.

1 (12 oz approx) log soft goat cheese, or 3 smaller logs, chilled. (I bought regular plain supermarket goat cheese, 11oz log size)
¾ cup extra virgin olive oil
1 tbsp whole peppercorns, preferably a mixture of white, pink and black
1 tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2 tbsp finely minced fresh ginger (I grated the ginger)
1/3 cup slivered fresh basil
1 full tsp grated orange zest
(crackers or Belgium endive)

Using a thin-bladed vegetable knife, cut the goat cheese into  ½ inch slices. (Dip the blade into hot tap water after each cut or the slices with split)
Arrange the slices in a pretty, heat -resistant dish that you can serve.
In a small saucepan combine the olive oil, peppercorns and allspice berries.
In a small bowl combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 minutes.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a bit as you do this as it really bubbles up!!
After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered with plastic wrap.
(This recipe can be completed to this point up to 1 week before serving!)