BEETROOT CAVIAR & MUM'S TREACLE & CARAWAY BREAD

Tuesday, August 04, 2015

Let’s just say the theme of my kitchen is very purple of late: beetroot purple!


The plump beauties are being torn from the ground with willful abandon and their rich, earthy tones are lighting up my cooking, baking and eating.
This recipe not only gives you a fabulous new way to eat your beets but it's so damn sassy I suggest you break it out at your next social gathering.  It's caviar baby, but not as you know it!
Now the recipe does call for quite a few stages of cooking, chilling, grinding cooking again and then chilling once more!  Like I said, it's caviar baby, it's so worth the effort....... trust me.
 You do need a meat grinder for this recipe.  I tested other methods of processing the beets and using the blender just gives you the wrong texture all together.  The meat grinder did the job perfectly.  At a pinch, you could chop everything up very finely with a knife.
 This recipe would work great with the caviar spread on blini's and topped with sour cream or in fact any crusty bread, but my Mum's recipe for Treacle & Caraway Bread is a pure delight.  A generous smear of good butter topped with the caviar and it's just perfect.

 MUM'S TREACLE & CARAWAY BREAD

WHAT YOU NEED

  • Butter, for greasing the loaf pan
  • Oats, for sprinkling on the butter in the loaf pan
  • 225 g wholemeal flour
  • 225 g all purpose flour
  • 1 tablespoon caraway seeds
  • 1/2 tsp. salt
  • 7 g fast action yeast
  • 125 ml treacle (molasses)
  • 325 g warm water

WHAT YOU DO

  1. Generously butter the inside of a loaf pan and sprinkle with oats.  
  2. In a large bowl add the flours, seeds, salt and yeast and give it a mix.
  3. Make a well in the center and combine the warm water and treacle and pour into the well.  Stri till well mixed.
  4. Place the dough (it will be very wet and not at all knead-able like other bread recipes), into the prepared loaf tin.  Oil a sheet of cling film and place it over the tin.  Leave in a warm, sunny spot for an hour or so, until double in size.
  5. Pre-heat the oven to 200 C/ 380 F.  Place a baking tray in the bottom of the oven with some water in it to create some steam.
  6. Place the loaf tin on the center shelf of the oven and bake for 50 minutes.  The water in the tray will evaporate and give the bread a fabulous crust.  
  7. Remove and allow to cool.  Don't be alarmed if the crust looks dark- the treacle gives it a deep colour.

BEETROOT CAVIAR

WHAT YOU NEED
  • 1 medium beetroot
  • pinch sugar
  • 2 tablespoons chilli oil
  • grated zest and juice of half a lemon
  • sea salt and freshly ground black pepper
  • parsley
WHAT YOU DO
  1. Wrap the beet in foil and drizzle with a little oil and sprinkle with salt and pepper.  Wrap up the beet and roast it in the oven for about an hour till cooked through.  Allow to cool completely.
  2. Using a meat grinder attachment, mince the beetroot.  
  3. Add the rest of the chilli oil to a pan and place over a medium heat.  
  4. Mix together the ground beet, sugar, lemon zest and juice and give it a generous sprinkle of salt and pepper.  
  5. Add to the pan and cook everything for about 10 minutes keeping everything moving with a spoon.
  6. Remove the caviar and chill completely.  Check the seasoning and add some finely chopped parsley.    
  7. Spread on crusty bread and enjoy.
Such a great summer recipe and a sensational way to improve on those already fabulous beets!


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9 comments

  1. Thanks for the grinding tips! I'm registered fro the meat grinder attachment for my wedding shower and I've got my fingers crossed that I get it!

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  2. This is looking delicious. It is always nice to eat and have something healthy rather than consuming unhealthy food and fats. Just a week ago I had a party at Chicago event venues and I served healthy food like this.

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  3. I love your opinion "A life without lemons is like swimming in the nude, you can do it but it just feels wrong!", Just see this recipe a while before. It looks delicious. I was thought it is not easy to make this recipe, but now, thank to your post, I think I can do it more easily.

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  4. Clear, informative, simple. Love your post!

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  5. tasty food. These foods are good for health. Informative and interesting which we share with you so i think so it is very useful and knowledgeable.

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  6. Informative and interesting which we share with you so i think so it is very useful and knowledgeable. I would like to thank you for the efforts. I am tiring the same best work from me in the future as well.

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  7. This is really great recipe. I never try it bofore but I will on this weekend.

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  8. You really can't beat the food at this place; they have the best vegetarian meals and the most adorable dishes for the kids. The service at LA venues also was impeccable. The salad I had for dinner was delicious as well as the scallop appetizer. The main course of filet mignon and dessert soufflé was also awesome!

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