delicious.com.au/recipes
For more brunch ideas perfect
for a long, lazy weekend.Halvelarger baby beetroots and season
lightly. To serve, spread beetroot puree
onto a serving plate, top with roasted baby
beetroot, rocket, goat’s cheese and
pepitas, and drizzle with oil.THREE-MEATCIABATTA
WITH PICKLED JALAPEÑOS
SERVES 4-6
Begin this recipe 1 week ahead.1ciabattaloaf
1 tbs extra virgin olive oil(^1) / 3 cup (100g) whole-egg mayonnaise
6 slices provolone
4thinslicesmortadella
4thinslicesspicysalami
6thinslicespepperoni
6iceberglettuceleaves
2 tbs pickled jalapeños (recipe follows),
finely chopped
PICKLED JALAPEÑOS
6jalapeños
1 cup (250ml) malt vinegar
(^1) / 2 cup (110g) caster sugar
Forthe pickled jalapeños, pack jalapeños
intoaclean,dry2-cup(500ml)jar.Place
vinegar, sugar and^1 / 4 cupsaltflakesina
saucepan. Bring to the boil, then pour
overjalapeños(addalittlemorevinegar
ifthejalapeñosarenotcovered).Sealjar
withlidandinverttocreateaheatseal.
Placeinacool,dryplacetopickleforat
least 1 week. Opened pickles will keep,
refrigerated,for 1 year.
Heat an overhead grill to medium-high.
Cutciabattainhalfhorizontally,placeon
abakingtrayanddrizzlewithoil.Toastfor
2-3 minutes or until light golden. Set aside
to cool.
Spread mayonnaise over ciabattta
bases.Topeachwithcheese,meats,
lettuceandjalapeño.Drizzlewithsome
pickling liquid. Top with remaining ciabatta
and cut into large pieces to serve.
Divide congee among serving bowls
and top with reserved stock, shredded
chicken, sesame oil, fried shallots, extra
long green shallots and poached eggs.
ROASTEDBEETROOT &
GOAT’S CHEESE SALAD
SERVES 6
2 bunches baby heirloom beetroot
(^1) / 2 bunch rocket
2tbssoftgoat’scheese
(^1) / 4 cup (40g) roasted pumpkin seeds
(pepitas)
BEETROOT PUREE
2large(about580g)wholebeetroot
2 tbs extra virgin olive oil, plus extra
to serve
1tbsGreekyoghurt
2 tbs balsamic vinegar
1 tsp caster sugar
Trimthestalksoffallbeetrootandwrap
individually in foil. Preheat oven to 180°C.
Roastbabybeetrootonabakingtrayfor
45 minutes to 1 hour and whole beetroot
for1hour30minutesoruntiltenderwhen
piercedwithaskewer.Removefromoven
andallowtocoolslightly.Removefoiland,
while still slightly warm, peel beetroot skin
(wear clean kitchen gloves to avoid
stainingyour hands).
For beetroot puree, quarter large
beetroots and place in a blender or food
processorwith all remaining puree
ingredients. Whiz on high until smooth,
then season. Chill until needed.