Wednesday, August 5, 2009

SINCE THIS IS MY FIRST EVER BLOG I WILL KEEP IT NICE AND SIMPLE. A RECIPE FOR A FANTASTIC SUMMER SALAD USING BROAD BEANS, LOCAL KNOCKALARA SHEEP'S CHEESE AND HORSERADISH ROOT, HERE GOES

TRY AND GET YOUR HANDS ON SOME YOUNG SALAD LEAVES SUCH AS YOUNG SPINACH, CHARD, MIZUNA AND ROCKET
4 TBLSP OF BLANCHED AND PEELED BROAD BEANS
8 BABY BEETS
225G OF KNOCKALARA SHEEP'S CHEESE, OR USE A LOCAL SOFT GOATS CHEESE
100G HORSERADISH ROOT
6 TBLSP OF CREAM
2 TBLSP OF CIDER VINEGAR
INDIVIDUALLY WRAP THE BEETROOT IN TINFOIL AND ROAST IN A HOT OVEN FOR TEN MINUTES AT APPROXIMATELY 180 DEGREES CENTIGRADE , LEAVING IT COOL, PEEL QUARTER AND SET ASIDE
TO MAKE THE HORSERADISH DRESSING, GRATE THE HORSERADISH ROOT WITH A FINE GRATER, MIX IN THE VINEGAR AND CREAM AND THEN SEASON WITH SALT AND PEPPER, IF IT IS TWO SHARP DO NOT BE AFRAID OF ADDING A LITTLE PINCH OF SUGAR
CUT THE SHEEP'S CHEESE INTO HALF INCH CUBES, ARRANGE THE WASHED GREENS ON THE PLATE, SPRINKLE ON THE BROAD BEANS, BEETROOT AND SHEEP'S CHEESE. KEEP THE SALAD FLAT ON EACH PLATE THIS WILL ALLOW YOU TO SHOW OFF THE BEAUTIFUL COLOURS OF THE DISH
JUST BEFORE SERVING SPOON ON THE HORSERADISH DRESSING AND THE MAIN THING IS TO ENJOY IT