Despite being someone who has never been a huge fan of Indian food, I’m a total convert to this biriyani. Just sitting here writing up this recipe, my mouth is watering and I’m wondering where I could pick up more fresh beetroot on my travels today. I’m sure the family won’t mind eating the same thing again either!
Cook time is quite long because the beetroot needs to be roasted first, and then rice has to boil, but the hands’ on time is pretty quick, so you have time to be doing other things in between too. Like prepare the sautéed beet greens to have on the side.
It’s a great ‘everyone tuck in meal’ and it turned out to be one of those where the pots were scraped clean!
Beetroot rosettes are pretty to look at and fantastic to taste. The flavours of goats cheese and red onion blend perfectly to make something that feels like cafe food, but is pretty quick and simple. If you’re doing it as a starter there’s plenty of time to be prepping your main in between. It’s simple, easy food and I love it. Continue reading “Beetroot, Red Onion and Goats Cheese Rosettes”
It sounds a bit odd – making cheese on the campfire. You probably want to manage your expectations on this one – you’re not making a fine camembert, but it’s still a brilliant activity and a tasty spreading cheese to have on crackers or toast.
When it’s warm enough to roll down the windows as I drive around the island and I smell the feint hint of garlic in the air, I know it’s wild garlic season and time for wild garlic capers. We’re pretty lucky to have a huge amount of wild garlic on the Island, so we can take as much as we’re going to need for the year and it won’t have made a jot of difference to what’s available.
I think everyone who goes wild garlic picking for the first time picks way more than they need – and end up with wild garlic pesto in the freezer for the next six years! Fortunately a seasoned forager learns quickly how much to responsibly forage!
These are dead easy, and it’s quite hard to get it wrong. The most important tips for foraging wild garlic is to check every leaf. Daffodils, bluebells, lords and ladies and stinking iris all tend to grow in the same places as wild garlic, so if you’re just taking hands full, you could end up pretty sick. Please check every leaf.
For this recipe the best tips are to not use metal implements and to make sure the lid of the jar you use is vinegar-proof (an old pickle jar is ideal). Also, pop some wax paper into the finished liquid to force the floating wild garlic down into the liquid.
Play around with your seasonings. Some recipes call for sugar, I don’t think its necessary. You can use different vinegars, which will, of course, change the flavour slightly. I use white spirit vinegar, pickling vinegar or apple cider vinegar, because I like to use the ‘leftover’ vinegar into a balsamic once all our wild garlic capers are finished.
By the way, there’s a difference between three-cornered leek and wild garlic. (Narrower leaves, for a start!) but three-cornered leeks also have flower buds, so they work the same way!