marieclaire.com.au (^) | 169
LIFESTYLE
RED ENDIVE,
BEETROOT, JUNIPER
AND HORSERADISH
CREAM
SERVES 4
2 medium or 1 large beetroot
2 heads of red endive
BEETROOT JUICE DRESSING
¼ cup beetroot juice
1 tbsp red wine vinegar
4 juniper berries, crushed
1 tsp brown sugar
2 tbsps grapeseed oil
1 tsp walnut oil
HORSERADISH CREAM
1 tbsp mayonnaise
1 tbsp crème fraîche
½ tbsp freshly grated horseradish
(or substitute ½ tbsp prepared
horseradish from a jar)
1 Place whole beetroots in a small
saucepan of cold water over high heat
and bring to a simmer. Reduce heat
to low and cook for 15–25 minutes or
until tender when pierced with a
skewer. 2 To make the beetroot juice
dressing, take a small stainless steel
saucepan, add the beetroot juice,
vinegar, juniper berries and sugar and
bring to a simmer. Continue to simmer
for a few minutes or until the beetroot
juice is reduced to 2 tablespoons of
liquid. Strain the beetroot juice and
transfer to a small bowl. Add the
grapeseed oil and walnut oil, season
with a little salt and set aside at room
temperature until ready to serve. 3 To
make the horseradish cream, whisk
together the mayonnaise, crème
fraîche and horseradish, and season
with a little salt and pepper. Reserve
the horseradish cream in the fridge
until ready to serve. Cut the base of
the endive from the bunch and remove
all the individual leaves. Wash the
leaves in cold water, dry in a salad
spinner, then pat dry with a clean
tea towel and place in a small bowl.
4 When the beetroot is cooked,
remove from the water and set aside
until cool enough to handle. Peel and
slice the beetroot into 1cm discs or
wedges. Arrange the beetroot
pieces on a plate and season with a
little salt and pepper. 5 Spoon the
horseradish cream over the beetroot.
Dress endive leaves with 1 tablespoon
of the beetroot dressing. Stack endive
pieces on the beetroot and drizzle
remaining dressing over the leaves.
Serve immediately.
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NOTE
Serve this stew with
steamed rice, a small
pasta or steamed
couscous. Chicken
also works well with
these flavours, just
use thigh fillet and
cook for a little less
time than lamb.
SPICY BRAISED LAMB WITH APRICOTS,
PISTACHIOS AND ROAST PUMPKIN
SERVES 4
700g trimmed lamb shoulder
80ml extra virgin olive oil
2 brown onions, cut into 1cm dice
1 tsp ground cinnamon
1 tsp ground cumin
4 cardamom pods, split, seeds
removed and crushed
1 tsp mild chilli flakes
2½ cups chicken stock
6 dried apricot halves, halved again
1 tsp caster sugar
juice of two limes
¼ tsp saffron threads, dissolved
in 1 tbsp boiling water
1 large handful of mint
2 tbsps roasted pistachios, chopped,
to serve
ROAST PUMPKIN
400g butternut pumpkin, peeled
and cut into 3½ cm pieces
1 tbsp extra virgin olive oil
1 To make the lamb stew, cut the lamb
into 4cm pieces. Heat the oil in a
heavy-based saucepan over high heat.
Cook lamb, in batches, stirring, for
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about 5 minutes or until browned all
over. Remove from the pan. Add oil
to the pan if need be, turn heat to
medium, add the onion and stir until
lightly brown (about 8 minutes). Add
the spices and 2 teaspoons sea salt and
stir for one minute, or until fragrant.
Add the stock. 2 Return lamb to the
pan and simmer over a low heat,
covered, for 1 hour, stirring
occasionally. Add apricots, sugar, lime
juice and saffron water. Cover and
simmer for 30 minutes or until the
lamb is very tender. Increase heat to
medium–high and cook for 10–15
minutes until braising liquid is
reduced and just coats the lamb.
3 Meanwhile, to make the pumpkin,
preheat oven to 200°C (180°C fan-
forced). Combine pumpkin with some
sea salt and the oil. Put on a roasting
tray lined with baking paper and bake
for 20–30 minutes or until just tender
and lightly browned all over. 4 Add the
pumpkin and mint to the stew and stir
through. Spoon into a large bowl and
sprinkle with roasted pistachios.
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