PICKLED BEETROOT

Pickling and preservation have been such a part of our lives in times gone by - that cheap supermarket shopping and year round produce has not only de - skilled us as a nation but has removed the need to preserve what is at it's best when in season! The point of preservation was to preserve what would not be available and is somehow ironic now that the methods that were employed years ago that produced slightly different flavours to the original fresh product have become fashionable accompaniments. Here is our Pickled Beetroots, very easy to make!

TO COOK;

6 Beetroot

Wash the beetroot in cold water, then cut off the top and tail end leaving the skin intact. Place into unsalted boiling water for 1 1/2 - 2 hrs depending on size, if the skin comes away easily they are cooked or alternatively pierce with a sharp knife, if there is no give in the beetroot and the knife glides easily through they are ready.


TO PICKLE;

You will need the following;

1 litre/2 pints of malt vinegar

15g 0f Allspice

15g of Tellicherry black pepper corns or black pepper corns

2 bay leafs

6 cooked Beetroot

1 large jar or two medium (enough to hold the beetroot and vinegar)

Bring the pepper,spices,bay and vinegar to the boil, once boiling turn off the heat and allow to infuse. Allow the vinegar to go cold and strain. Slice the prepared beetroot into 5-6mm slices and place into sterilized jar/s, then pour over the cold vinegar, and if desired place the bay leaf/s into the jar/s or discard. Cover with clingfilm if using metal lids and close with a tight fitting lid. Allow 1 week before eating. Pickled beetroot will last up to 9 months in a sealed jar.

NOTE;

To sterilize the jars before use, place jars in boiling water for 10 minutes and allow to dry upside down on a clean tea towel or place into a dishwasher and allow a full cycle.

TOMATO AND MOZZARELLA SALAD

Simplicity is sometimes all it takes to awaken those taste buds. Take five good quality ingredients, some quality sea salt and a touch of black pepper, add the time it takes to slice some tomatoes, tear a little mozzarella, then add the oil and vinegar, and i guarantee nothing short of heaven! I will not give measurements for this but rather a guide as success will depend fully on your appreciation of quality produce and especially your own palate. I prefer more oil than most!

RECIPE;

Tomatoes (assorted varieties if possible).

Mozzarella

Basil

Balsamic vinegar (best you can afford, a little goes along way)

Extra virgin olive oil

Sea salt and Freshly ground black pepper

Method;

First slice your tomatoes, arrange as you wish, cut side up. Season to your liking. Tear the amount of mozzarella you desire and place randomly around the plate and over the tomatoes. I like to allow a tablespoon of oil per person, a little less if serving as a starter. Drizzle the oil around the plate, then do the same with Balsamic vinegar allowing a teaspoon per a person. Tear fresh basil leaves to finish the dish. Finish by randomly scattering the leaves around the plate!

A SIMPLE TOMATO SAUCE FOR PASTA

A tomato sauce that uses fresh tomatoes, although 2 decent tins of plum tomatoes can be substituted. This sauce will serve four with pasta.

10 ripe tomatoes medium size(peeled & crushed) This can be done with a potato masher or More fun but very messy is to crush them in the palm of your hands!

2 tbsp fine chopped onion

2 cloves garlic

80-100g pancetta (cubed/diced) or equivalent cured bacon

1.5 tbsp of good olive oil

1 tsp of red wine vinegar

10 torn basil leaves

Sea salt and freshly ground black pepper

First peel your tomatoes; Make a small star shape incision at the vine end of the tomato, place into a pan of boiling water for 10 seconds, remove from heat, and plunge into iced water to stop the cooking process, your tomatoes will now peel easily! If using tinned tomatoes, there is no need to peel.You will still need to lightly crush.

Heat the oil in a saute pan, then add finely chopped onions. Saute the onions until they start to change colour a little, add pancetta, saute for 2 minutes, then add the garlic, but do not let the garlic colour!

Add your tomatoes to the pan and turn down the heat a little, once the tomatoes take on a sauce consistency add a splash of red wine vinegar.

This sauce should take roughly 30 minutes, at the end of the cooking and off the heat add the torn basil leaves.

Season throughout cooking at intervals - but be aware that the pancetta will provide, an element of salt already, plus a grating of fresh parmasen will add another element of salt.

Once sauce is cooked add your pasta of choice and incorporate, so that the pasta is coated in the tomato sauce. Serve immediately, with a grating of fresh hard cheese such as parmasen.

Note;
Omit the pancetta for a vegetarian tomato sauce. Without the pancetta this sauce is still very good. I have used a pasta called mafaldine with this sauce but others such as spaghetti or penne are all excellent.