On page 27 of the second issue of Taste Swansea magazine, innovation and development chef David Llewellyn gave us the lowdown of what fruit, veg, meat and fish is currently in season.
He also mentioned three recipes for using in-season beetroot, but we were unable to fit them into the already packed magazine! But that's what a website is for...
So here, David gives us Beetroot, Three Ways:
Roasting instead of boiling helps the beetroot hold in all its flavour and beautiful deep colour. Add a layer of salt to a roasting tray, individually wrap the beetroot in foil then place them on top of the salt. Bake on 160C until a knife easily slides through.
Beetroot Tart Tatin
This not only makes a stunning centre piece at a dinner party, but also works brilliantly as a starter or light lunch. Serve with a simple dressed watercress and rocket salad. To make it extra special, crumble over some feta cheese just before serving.
Once the beetroot is cooked and cooled, dice into 30mm chunks. In a medium-size oven proof frying pan or roasting tin melt about 40g of butter, 20g of sugar and a few sprigs of fresh thyme. Once the butter and sugar start to bubble and turn a light caramel colour, remove from the heat. Add the beetroot chunks and toss in the butter.
Cut a disk of puff pastry to the required size of the pan and place on top of the beetroot tucking in the pastry round the edges to form a neat seal. Cut a small hole in the top to allow steam to escape then bake in a preheated oven 160C until the pastry in golden brown. Once cooked turn upside down on to a serving plate and dive in!
|Squidgy beetroot brownies|
Beetroot and Chocolate Brownies
Cooked Beetroot 400g
3 whole eggs
Light muscavado sugar 100g
70% chocolate 500g
Unsalted butter 165g
Plain flour 120g
Vegetable oil 15g
Maple syrup 50g
Over a pan of simmering water, melt together the butter and chocolate. Dice the beetroot into small pieces, about 1cm cubes, and add along with the maple syrup to the melted chocolate and butter. Whisk together the eggs and sugar until the eggs have doubled in volume. Add the beetroot chocolate mix to the eggs then sieve in the flour. Pour mixture into a baking tray that has been lined with greaseproof paper and bake at 180C for 20mins.
Any questions? Get in touch with David directly on Twitter!