BEETROOT CAVIAR & MUM'S TREACLE & CARAWAY BREADTuesday, 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.
WHAT YOU DO
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!
MUM'S TREACLE & CARAWAY BREADWHAT 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
- Generously butter the inside of a loaf pan and sprinkle with oats.
- In a large bowl add the flours, seeds, salt and yeast and give it a mix.
- Make a well in the center and combine the warm water and treacle and pour into the well. Stri till well mixed.
- 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.
- 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.
- 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.
- Remove and allow to cool. Don't be alarmed if the crust looks dark- the treacle gives it a deep colour.
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
WHAT YOU DO
- 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.
- Using a meat grinder attachment, mince the beetroot.
- Add the rest of the chilli oil to a pan and place over a medium heat.
- Mix together the ground beet, sugar, lemon zest and juice and give it a generous sprinkle of salt and pepper.
- Add to the pan and cook everything for about 10 minutes keeping everything moving with a spoon.
- Remove the caviar and chill completely. Check the seasoning and add some finely chopped parsley.
- Spread on crusty bread and enjoy.
Such a great summer recipe and a sensational way to improve on those already fabulous beets!