Bulla Roast Beetroot Challenge

Discussion in 'Geek Recipes' started by RETARD, May 1, 2013.

  1. RETARD

    RETARD New Member

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    Smoked Salmon, Roast Beetroot & Capsicum w/ Argentinian Chimmichurri, Horseradish Sour Cream & Turkish Bread Croutons

    Serves: 3
    Prep: 25 min
    Cooking Time: 70 - 90 mins

    I'm certain i have a picture of this floating about the food forums somewhere, but have never shared the recipe.
    I made this a while back as part of a February challenge set George Calombaris. I think the 2 criteria were ... to use Beetroot & something to do with salad.
    This is what i came up with.
    I was quite pleased with the flavour profile.
    If you can say the name in one breath, you are already qualified to make this.
    Definitely healthy & well worth a go if you have some spare time.

    INGREDIENTS

    • Horseradish Sour Cream
    • 200ml Bulla Premium Sour Cream
    • 1 – 2 tablespoons Horseradish (jar is ok)
    • 1 – 2 tsp fresh squeezed lemon
    • 1 pinch of salt
    • Argentinian Chimmichurri
    • 6 cloves garlic
    • 3 fresh bay leaves
    • 2 jalapeño peppers, coarsely chopped (or 1 green & 1 red birds eye chilli)
    • 1 tablespoon salt
    • 1/2 cup white wine vinegar
    • 1 tablespoon chilli powder
    • 1/2 cup finely chopped flat-leaf parsley
    • 2 sprigs fresh Rosemary – finely chopped
    • 1/4 cup olive oil (I prefer a fruity olive oil)
    • Other
    • 200gm Smoked Salmon
    • 1 x yellow Capsicum
    • 4 x Beetroot
    • Extra Virgin Olive oil
    • Salt to taste
    • 1 Sprig fresh Rosemary
    • 1 x Lemon
    • Baby Spinach leaves
    • Dill
    • Turkish bread

    METHOD

    For the Chimmichurri:
    1. Quite simply place all the ingredients into a blender and pulse to your desired texture.
    (I prefer a smoother texture for this recipe, so about 30 -40 secs)

    2. Pour into a sealed container & place in the fridge to firm up slightly til needed.

    For the Horseradish Sour Cream:
    1. In a small bowl, gently combine the Bulla Premium Sour Cream with Horseradish, lemon & salt.

    Other:
    1. Place the unpeeled beetroot into a deep baking tray, cover with Olive Oil, Salt & Rosemary sprigs. Gently massage evenly with hands to coat before covering with foil.
    Cook @ 170 deg C fan forced (or 190 traditional) for about 70 – 90 mins. When a knife slides in and out very easily, cool, then peel and slice into thin rounds.

    2. With 40 mins remaining place the Capsicum onto a tray and place into the oven to roast through. Turn a couple of times. Remove to cool & peel the skin and remove seeds.

    3. With 15 mins remaining lightly toast some Turkish bread.
    Cut in half first then brush with Extra Virgin Olive Oil.
    Cut into small squares.

    4. Plate up.

    5. Drizzle some ChimmiChurri and place your beetroot rounds on top.
    Arrange the Smoked Salmon, Capsicum & Turkish bread, Dollop on some magnificent Horseradish with Bulla Premium Sour Cream & garnish with dill, baby spinach leaves & lemon.

    6. Keep the additional Turkish bread to the side, so you can pick and mix as you eat.
    Enjoy!


    Bulla Cream Recipe link: http://www.bullacream.com.au/articl...eradish-sour-cream-and-turkish-bread-croutons
    [​IMG]
     
    Last edited: May 2, 2013
  2. OP
    OP
    RETARD

    RETARD New Member

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    trolling my old recipes :weirdo:
    apparently this one has the least views, thus making it the least popular :thumbdn:

    today is a sad day for beetroot :confused:
     
  3. Stooge007

    Stooge007 Member

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    pic is out of focus, so would not eat :p:p:p
     
  4. Craggles

    Craggles Member

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    Without reading the recipe the pic just looks like a bunch of salad ingredients in a plate.

    I'm not fancy enough for these well presented dishes though
     
  5. OP
    OP
    RETARD

    RETARD New Member

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    lol i think most of my pictures are out of focus :)
    this is why you read the recipe :p
     

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