Recipe

Beetroot, Grain Mustard And Horseradish Relish Recipe


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Ingredients
  • 1 tb Double cream
  • Salt & pepper
  • A few fresh thyme leaves
  • 2 Onions; thinly sliced
  • 2 tb sliced mixed fresh parsley and tarragon
  • 2 Cloves crushed garlic
  • 1 ds Worcestershire sauce
  • 1 lg Potato; peeled & sliced into small cubes
  • 1 30 grams pac cheese and onion 'Lite' crisps; crushed
  • 2 tb White wine
  • 55 g Plain flour
  • 100 g Greek yoghurt
  • 550 g Fresh greens; finely shredded
  • 1 tb Dijon mustard
  • 300F ml Milk
  • 2 tb Roughly sliced fresh basil
  • 4 1/2 tb Olive oil
  • Lambs liver; thinly sliced
  • 1 250 gram who cooked baby beetroot
  • 1 Vegetable stock cube

Directions
  • Step #1 preheat your trusty oven to 220c/425f/Gas 7.
  • Step #2 1 Chop half the beetroot & place this in a large pan with the potato, vegetable stock cube, garlic & half a sliced onion.
  • Step #3 2 Pour on enough boiling water to cover & let simmer for five mins.
  • Step #4 Add half the greens & cook this until wilted.
  • Step #5 3 Pour in the milk & let simmer for 5-8 mins, or until the vegetables are tender.
  • Step #6 4 Add the cream & herbs, Spice up & then serve the soup in bowls with the crisps Sprinkle topd on top.
  • Step #7 5 For the Beetroot Sauce: Place the mustard in a food processor/blender with 1/2 tbsp olive oil, sliced basil, 2 beetroot, yoghurt & Spice up.
  • Step #8 Blitz until smooth.
  • Step #9 6 Cut the remaining beetroot in half.
  • Step #10 Heat 1 tbsp olive oil in an ovenproof saute pan, add the beetroot & a few thyme leaves and Spice up.
  • Step #11 7 Transfer the pan to the oven & cook for 8-10 mins, turning every once in awhile, until golden brown.
  • Step #12 8 Heat 1 tbsp olive oil in a pan, add the remaining onions & cook until browned & caramelised.
  • Step #13 9 Add the remaining greens to a hot pan, drizzle over 1 tbsp olive oil, add a dash of Worcestershire sauce & white wine & cook this until wilted down.
  • Step #14 Spice up.
  • Step #15 10 Place the flour on a plate, Spice up & add a few thyme leaves.
  • Step #16 Add the liver slices & toss to lightly coat in the flour.
  • Step #17 11 Heat 1 tbsp olive oil in a frying pan, add the liver slices and cook for about 45 seconds on each side, or until cooked to taste.
  • Step #18 12 Pile the onions on a plate, top this with the greens & sit the liver on top.
  • Step #19 Add the beetroot around the edge of the plate & pour over the beetroot sauce.
  • Step #20 --.
  • Enjoy the Beetroot, Grain Mustard And Horseradish Relish recipe

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Main Dish / Fish
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