Home THE BUZZ Local Gourmet – Spring Loaded Recipes

Local Gourmet – Spring Loaded Recipes

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Pickled Beets

4.5 kg Beets, boiled and peeled

2 ½ ltr White Wine Vinegar

2 ½ cups White Sugar

4 ½ cups Brown Sugar

1 stick of Cinnamon

1 tbsp Cloves

2 tbsp Pickling Spice

1 cup Hot Grated Horse Radish

Combine all ingredients in a large pot and bring to a simmer

Place into canning vessel, or mason jar and seal

Refrigerate for 1 week

 

Pickled Beet Salad with Whipped Lemon Goat Cheese

1 Endive

1 bunch Watercress

1 head of Radicchio

2-3 whole Pickled Beets

1-2 medium sized Cady Cane Beets, peeled

1 tbsp Powdered Fennel Seed

1 bunch Micro Beet Greens

2 cups Fresh Goat’s Cheese

1 Lemon – zest and juice

¼ cup Cream

 

Whip goat’s cheese with cream and lemon zest and juice

Whip until soft and consistent, let sit at room temperature

Using a mandolin, or steady knife hand, julienne (matchstick) your beets

Similarly, julienne the radicchio and endive to match the beets

Slice pickled beets to desired size

Toss together with a splash of olive oil

 

Smear whipped lemon goat’s cheese across plate

Top with tossed beets and greens

Garnish with micro beet greens and a sprinkle of powdered fennel seed

 

Simple Vinaigrette

1 ½ cups Canola Oil

1 ½ cups Champagne Vinegar, or Vinegar of your choice.

1 tbsp Pommery Mustard

1 Shallot, diced

1 tbsp Honey

Combine all ingredients until even and consistent

 

Black Olive and Spring Onion Relish

2 cups of Kalamata Olive, pitted and chopped

4 Spring Onions, chopped

5 cloves of Garlic, diced

3 Shallots, diced

½ of 1 Red Onion, diced

½ cup Extra Virgin Olive Oil
2 tbsp Cappers, chopped

3 tbsp Parsley, chopped

1 sprig of Thyme

½ tbsp Chilli Flake

½ tbsp Fennel Seed

Splash of Balsamic Vinegar

 

In a large pan, heat cappers in olive oil until they begin to pop

Add shallot, garlic, chilli, fennel seed, red onion and spring onion

Heat until tender but not caramelized

Add olives and thyme, combine and heat through

Remove from heat and toss with olive oil and a splash of balsamic vinegar

 

 

Seared Albacore Tuna with Roasted Primavera Veggies

4 Heirloom Carrots

10 spears Asparagus

3 Portobello Mushroom

1 whole Fennel Bulb

6 Cherry Tomato

4oz portion of Albacore Tuna per guest

1 ½ cups Olive Oil

1 ½ cups Balsamic Vinegar

2 tbsp Fennel Seed

2 tbsp Chilli Flake

Remove fennel frond and chop, set aside for garnish

Cut carrots, mushrooms and fennel into long finger sized slices

Toss all veggies with a drizzle of olive oil, a pinch of coarse salt and black pepper

Place on a baking tray and roast in oven at 400C, for 20 min or until barely fork tender

Remove from oven and dress with your simple vinaigrette and chopped fennel frond

 

Combine olive oil, balsamic vinegar, chilli flake and fennel seed in a wide shallow container

Should be deep enough to just cover your tuna loin

 

Sear tuna loin on a char broiler or ridged cast iron pan

Rotate half way for desired grill marks

When medium rare, remove from heat, and place in your marinade

Let the tuna rest in the marinade while it cools, soaking in the marinade

Serve over top roasted primavera vegetables

Top with your olive and spring onion relish

 

Blood Orange Jelly

2 ltr Blood Orange Juice

½ ltr Simple Syrup

500 ml Bourbon

Juice of 1 Lemon

30 Gel leaves

3 bags Earl Gray

1 bunch Fresh Mint

 

Combine juice, simple syrup and bourbon in a large pot

Bring to a boil and then reduce to simmer

Steep tea and mint in the simmering liquid for 5 min

Remove from heat and strain

While still warm, add pre soaked gel leaves and combine

Pour into desired container(s), cover, and refrigerate for at least 4 hours

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