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GREEK BEETROOT NAPOLEAN |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 14 July 2013 at 07:22 |
I have lived in Greece from 1992 to 1994, and here is a staple traditional phenomenal vegetarian Mezze. ROASTED BEET ROOT NAPOLEAN WITH FETA, MINT OR DILL MOUSSE 250 ML. EVOO 1/2 CUP PINE NUTS ( OR PISTACHIOS ) FRESH MINT COARSELY CHOPPED FRESH PARSLEY AND DILL COARSELY CHOPPED ( ABOUT 2 CUPS FRESH HERBS TOTAL) CHOPPED FINELY DICED CUCUMBER 5 TABLESPOONS SEA SALT TO TASTE FRESH LEMON JUICE 3 TBLSPS. 8 SMALL TO MEDIUM SIZED BEETS BLACK PEPPERCORNS GRINDED 3 CLOVES OF GARLIC MINCED IMGhttp://i1265photobucket.com PHOTO COURTESY: VASSILLIS STENOS. THE VINAIGRETTE 1/ 2 CUP FRESH SQUEEZED ORANGE JUICE EVOO 1/2 CUP DIJON MUSTARD 2 TABLESP. GREEK HONEY OR OTHER MEDITERRANEAN HONEY 2 TSPS. SALT AND FRESHLY GROUND BLACK PEPPER 1) WHISK ALL INGREDIENTS FOR THE MOUSSE IN A BLENDER AND REFRIGERATE TO FIRM UP ( 3 OR 4 HOURS ) 2) NOW, RUB THE BEETS WITH EVOO AND COARSE SALT AND BLACK PEPPER 3) WRAP BEETS IN ALUMNIUM FOIL AND BAKE AT 180 DEGREES CENTIG OR 35O DEGREES FARENHEIT FOR 1 HOUR OR UNTIL TENDER 4) PEEL AND QUARTER THE BEETS WITHOUT SLICING ALL THE WAY THROUGH 5) PLACE SOME MOUSSE INTO THE MIDDLE OF EACH BEET AND PLACE SEVERAL ON A PLATTER 6) WHISK VINAIGRETTE INDGEDIENTS AND DRIZZLE OVER THE BEETS LIGHTLY SERVE WITH FLATBREAD, FOCACCIA OR PITA YIELD: 4 SERVINGS PHOTO COURTESY: VASSILLIS STENOS ENJOY, MARGAUX CINTRANO *** NOTE: U CAN COMBINE SOME GREEK YOGURT WITH THE FETA MIXTURE HOWEVER, MAKE SURE U DRAIN THE YOGURT THOROUGHLY AND LET FIRM UP IN REFRIG. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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I'm going to try this tomorrow - are the pine nuts toasted first?
Also I am going to use local honey, NZ bush honey is the best
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Resident Peasant
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ann, Good Morning,
Firstly, the pinenuts and the feta etc. are blended ... I do not roast mine ... it is a Greek Pesto texture however, a bit thicker ... AND PARADISE FOR THE PALATE FOR BEETROOT LOVERS ... Spanish Mountain and Greek Mountain Honey are wonderful too --- I have never had N.Z. honey. Kind regards. Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Roger that!
I shall look into the legality of sending you a sample of NZ Rata honey which IMO is the most delicate and perfect honey in the world. Bee products are prohibited into New Zealand ever since Verroa Mite was first detected here in 2000. I expect going the other way is fine.
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Resident Peasant
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Anne. Wow. Thank u for your generous & lovely offer. Very nice gesture.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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I just finished to make my feta in my new cheese press . so feta from me honey from Anne . now all we need is the beet (i love beet) |
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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AHRON, I AM PLANNING TO MAKE IT AS IN PHOTO FROM GREEK PHOTOGRAPHER COLLABORATOR, VASSILLIS STENOS ... ( SEE RECIPE WITH PHOTO ) THIS IS TO DIE FOR !! PARADISE FOR THE PALATE ... LOOK FORWARD TO SEEING UR PICTORIAL, AND PHOTOS ... ALL MY BEST. MARGI. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Addtotaste
Cook Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Hmmm now I wish I had beatroots at home
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Check out some more recipes and reviews - www.addtotaste.co.za
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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I am picking mine up tomorrow from Farmers Market. I shall photgraph.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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can you pick up for me too
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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AHRON:
WOW --- simplicity, originality & fanstastic taste profile ... the interior is actually, a CLASSIC TYROSALATA inside; Evoo, chili pepper with or without; feta, herbs, lemon juice fresh, greek yogurt, and formed into a MOUSSE THICK AND NOT SMOOTH, AT ALL --- WITH DICED CUCUMBER OR IF U PREFER WITHOUT AND WITH DILL, MINT & OREGANO FRESH IF POSSIBLE ... FANSTASTIC. I SERVE MINE COLD !!! AS A SALAD ... THANKS MARGAUX. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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