Braised Beetroot with Sour Cream
Whenever Autumn comes around I genuinely look forward to bigging up unsung vegetables such as beetroot. It’s a delicious vegetable that’s often misunderstood and is very divisive. A while back, when famous beetroot-packer (and sometimes footballer) Rickie Lambert scored on his England debut, Talksport’s Hawkbee and Jacobs discussed on the radio how much they hate beetroot. We shared them this recipe, one that I’ve used for years, and they talked about it on their show. I’m not sure if they’ve tried cooking it yet! What you need 6 medium beetroot, topped, tailed and peeled 25g butter Half glass of red wine Half onion 2 cloves of garlic Dessert spoon balsamic vinegar 1 teaspoon Demerara sugar 1 sprig thyme 4 black peppercorns Sour cream What it looks like What you do Top, tail and peel the beetroot, slice the garlic finely, chop the onions and crush the black peppercorns. Place the peeled beetroot in a large pocket of aluminium foil along with all the other ingredients. Seal tightly and place in an ovenproof dish with a generous amount of water to prevent burning the foil. Bake at 160-170 degree celsius, or gas mark 6, for about 1.5 hours. Then open the foil with caution as the steam could burn. Test with a sharp knife to see if the beetroot is cooked and soft, otherwise return to the oven until cooked. At the last moment, spoon over a good spoonful of sour cream or creme fraiche with a little of the roasting liquid. Chef’s tip To prevent red colouring on your hands, a pair of rubber gloves or thin latex gloves are...
Parmesan & Cheddar Biscuits
These simple biscuits are delicious and quick and easy to make. Great on their own or as an accompaniment to a meal. What you need 50g grated red cheddar 50g grated Parmesan 50g plain flour 50g unsalted butter Flour for rolling Pinch of cayenne pepper What it looks like What you do Put all the ingredients in a bowl and rub together well. Mould into a ball of cling film and rest for 30 minutes in a fridge. Roll out the dough about 3-4mm thick and cut out biscuits with a 6cm cutter. Put them on to a lightly greased tray, prick each one once with a fork and bake for about 10 minutes or until light brown at 180°C. Lift onto a cooking wire to cool before...
Taste of Summer – 3 Courses £16.50
Heathcote Brasserie’s Head Chef Carl Noller and his kitchen brigade have created a wonderful new menu called “Taste of Summer”. The menu is only £16.50 for three courses and is available at both lunch and dinner everyday until the end of August. The offer has been extended to September 7th! You can view the menu below. Click here for more info or to book online Menu Pea & mint soup, crème fraîche, bacon toastie available with mozzarella toastie (v) Citrus cured salmon, pickled cucumber, radish salad, sour cream Black pudding salad, rhubarb chutney ~ Honey roast ham for one, crushed peas, pineapple salsa Braised shin of beef steak, beetroot and horseradish risotto Pan-seared sea bass, crushed new potatoes, tomato & chive beurre blanc Roast cauliflower, buttered peas, lettuce and wild mushrooms (v) ~ Chocolate pots, raspberries and Chantilly cream Rum baba, crème Normandy Summer berries set in elderflower jelly with clotted cream ice cream...
Chateau Musar & Pastrami Rub
Chateau Musar Wine Event Our wine event on Wednesday, September 4th, plays host to Ralph Hochar of the legendary Chateau Musar in the Bekaa valley, Lebanon. Without question the history of Chateau Musar is unique. Gaston Hochar returned from Bordeaux highly influenced by Chateau Langoa-Barton and decided to open his own vineyard back in 1930. It continued to produce first class wines in the western Bekaa Valley, Lebanon, in spite of the 15 year Civil War. Decanter awarded their very first ‘Man of the Year’ to Serge Hochar in 1984, so highly were his wines prized. All this week I’m revealing the food Carl Noller and his brigade have created to pair with these wonderful wines. First course: Pastrami cured salmon, sour cream and pickles You can buy a voucher to the event by clicking here, or you can call us on 01772 806543 for more information. Check our our fantastic recipe for a Pastrami rub below. -Paul Recipe Pastrami rub What you need 100g salt 75g sugar 4 tablespoons of coriander seeds 1 tablespoon of smoked paprika 3 tablespoons of brown sugar 3 tablespoons of black peppercorns 4 gloves of garlic What you do Mix the ingredients together in a blender and blitz until they form a fine powder. You can then rub this into the meat of your choice and leave it to marinate for about 24 hours. Try it with slow roasted beef, with steak or to cure salmon. You can also store it in an airtight jar and use as a general seasoning. Photo: Wikimedia, Creative...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.