Seasonal Kitchen … BeetRoot & Bay (Part 1) – Roast Garlic And Beetroot Salad, Bay Leaf Kebabs With Baked Cannellini Beans

 “Deep amathyst-skinned root veg and the
sweet, floral-scented leaves of the laurel tree are winter’s very own treasure.
Harvest their aromatic rewards for everything from starters to sweets”

Roast Garlic And Beetroot Salad

Serves 4

Preparation: 20 minutes

Cooking: 20 minutes

·        
Medium beetroot 4, quartered or 8 baby beetroot

·        
Beetroot leaves 300g, blanched

·        
Garlic 8 cloves

·        
Bay leaves 4

·        
Olive oil 4T

·        
Balsamic vinegar ¼ cup

·        
Sea salt and freshly ground black pepper

·        
Pancetta 50g, diced

·        
Tender stem broccoli 400g

·        
Beetroot micro leaves, to garnish

For the Parmesan dressing:

·        
Free-range egg 1

·        
Free-range egg yolk 1

·        
Water 1 T

·        
Lemon 1, juiced

·        
Parmesan 30g, finely granted

·        
Vegetable ¼ cup

·        
Salt

Roast
Garlic And Beetroot Salad

1. Preheat the oven to 200*C. place the
   beetroot, beetroot leaves, garlic, bay leaves, 3T olive oil, balsamic
   vinegar and seasoning into an oven proof dish and bake, covered with foil,
   for 15 to 20 minutes, or until soft and caramelized.
2. Heat the remaining oil in a frying pan
   over a high heat. Fry the pancetta until crispy, remove from the pan and
   drain on kitchen paper.
3. Blanch the broccoli in boiling salted
   water for 2 to 5 minutes, or until just cooked. Plunge into a bowl of ice
   water, then drain.
4. Combine the beetroot leaves, garlic
   cloves, beetroot and broccoli in a mixing bowl. Turn out onto on a serving
   platter and scatter over the pancetta. Drizzle with the dressing and
   garnish with beetroot micro leaves
5. To make the dressing, blend the egg, egg
   yolk, water, lemon juice and Parmesan. While bleeding, slowly add the oil
   in a steady stream. Season to taste

Carb-conscious, health-conscious, wheat- and gluten-free

Wine: Woolworths Longmarket Rose 2011

Bay Leaf Kebabs With Baked Cannellini
Beans

Serves 4

Preparation: 20 minutes

Cooking: 30 minutes

·        
Baby beetroot 8

·        
Fresh bay leaves 2

·        
Olive oil 1 T, plus extra for drizzling

·        
Butter 1 T

·        
Baby onions 8

·        
Beef fillet 400 g, cubed into 8 pieces

·        
Bay leaf twigs 4, sharpened

For the dressing:

·        
Anchovies 2 fillets, finely chopped

·        
Garlic 2 cloves, finely chopped

·        
Olive oil ½ cup

·        
Sea salt and freshly ground black pepper

For the baked cannellini beans:

·        
Leeks 2, finely chopped

·        
Cream 1 cup

·        
Chicken stock 2 cups

·        
Garlic 6 cloves, finely chopped

·        
Chili 1, finely chopped

·        
Bay leaves 3

·        
Cannellini beans 2 x 400 g cans, drained

·        
Sea salt and freshly ground black pepper

Bay
Leaf Kebabs With Baked Cannellini Beans

1. Preheat the oven to 200°C. Place the baby
   beetroot and bay leaves on a baking tray, drizzle with olive oil and bake
   for 15 to 20 minutes, or until tender.
2. Heat the oil and butter in a frying pan
   over a medium heat and sauté the baby onions until soft and golden. Remove
   from the pan, return the pan to the heat and sear the beef cubes until
   brown on all sides. Thread each bay leaf twig with 2 beetroot, 2 onions
   and 2 beef cubes. Spoon the dressing over the kebabs and serve hot with
   the baked cannellini beans.
3. To make the dressing, blend the anchovies
   and garlic to form a paste. Slowly add the olive oil while blending.
   Season to taste
4. To make the baked cannellini beans, heat
   a frying pan over a medium heat. Add the leeks, cream, stock, garlic,
   chili and bay leaves and simmer for 5 minutes. Add the beans, salt and
   pepper and stir through. Bake for 15 minutes, or until the sauce starts to
   thicken