A dish not to be eaten when wearing white! This deliciously fresh Beetroot and Ribblesdale Goats Cheese Pasta recipe from the team at Harrogate based farm shop Fodder, uses a host of locally sourced ingredients to create a dish with the ultimate earthy crunch! For more recipe inspiration visit: www.fodder.co.uk
# Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don't use any other metal pan, as the vinegar may react with it. # Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1 1/2 hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency. # Remove the cinnamon sticks. # Pot the relish into warm, sterilised jars* - fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids). # Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week. h4. To sterilise jars and lids Wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage).
# To cook the beetroot, wrap each one in foil and place in a baking dish. Bake in the oven at 200ºC until soft (test by inserting a sharp knife). This can take anything from 45 minutes to 1½ hours, depending on the size of your beetroot. # Remove from the oven, leave until cool enough to handle, unwrap the foil, then rub off the skins; they should come off easily (wear a pair of rubber gloves to keep your hands from turning pink if you like). Blitz the beetroot in a food processor until smooth. # Grease and line a 23cm springform cake tin, leaving about 2cm of baking parchment above the rim of the tin, as the mixture rises quite high while baking. # Preheat your oven to 180ºC. # Put the chocolate and butter in a large heatproof bowl, fitted snugly over a pan of barely simmering water. Once the chocolate and butter have melted, remove from the heat and leave to cool. # While the chocolate is cooling, whisk the egg yolks and sugar in another large bowl until light, pale and voluminous. This will take 4-5 minutes with a handheld electric mixer. # Add the ground almonds, almond essence and puréed beetroot and stir to combine. # Fold the chocolate mixture into the egg yolk and beetroot and stir gently until all the mixture is combined. # Whisk the egg whites in a separate bowl until they form soft peaks, then, using a slotted metal spoon, fold a large spoonful of the egg whites into the chocolate mixture. # Carefully combine it in until you can't see any white bits, then very gently fold in the rest, keeping as much air in the mixture as possible. Make sure no white bits remain. # Bake in the oven for 40-45 minutes, until the mixture has risen well, and still has a bit of a bounce to it when pressed. It may have cracked slightly, this is normal. # Remove from the oven, leave to cool completely in the tin on a wire rack before transferring to your serving plate. # Dust over a mixture of cocoa powder and icing sugar to serve. It will sink slightly as there's no flour in the mixture and will be gooey in the middle if you eat it the same day, and slightly firmer after 24 hours. Serve with cream or crème fraîche.
Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg. - Chop the potatoes into a small dice and part boil (10 mins) - Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes - Meanwhile fry the onions & ginger until soft. Lower the heat - Add the spices and simmer to release the flavours and natural oils. - Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated - Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander
Pre heat the oven to 180ºC or Gas 4 Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks. Cook in lightly salted water with some thyme and garlic, till tender. Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over. Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes. Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.