With or without a Valentine, we all deserve a yummy meal with lovely people. So we tried this “red menu”, using beetroot and experimenting with new cooking techniques.
Because today was an in-service day, we had the pleasure to meet new young cooks coming with their grandmother!
Red onion and beetroot Tart tatin served with a side salad
Lava cake with raspberry coulis
To harvest: parsley and mizuna leaves
Beetroot and red onion tart tatin (x 4-6)
- 400g beetroot, cut into wedges
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tbsp soft brown sugar
- 2 star anise
- flour, for rolling
- 500g block puff pastry
- 1 orange, zested
- peppery green salad, to serve
Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2 tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg so that they cover the surface of the pan. Cover with foil and cook in the oven for 45 mins.
On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a circle the same size as your frying pan. Carefully take the pan out of the oven, remove the foil and wiggle the beets and onion around in the pan to make a compact layer. Put the pastry on top, tucking it in all around the edges, then return the pan to the oven and bake for 35 mins or until the pastry has puffed up and is a deep golden brown.
Slide a plate knife around the edge of the tart, then put a plate on top of the pastry, serving side down. Flip the pan over to turn the tart out onto the plate – be careful not to burn yourself with the handle. Top with the orange zest and a sprinkle of sea salt, then serve with a peppery salad on the side.
Lava cake with raspberry coulis
- 225 g beet puree (or sub unsweetened apple sauce)
- 150 ml unsweetened almond milk
- 1 tsp vinegar or lemon juice
- 185 g organic cane sugar (or sub granulated sugar)
- 75 ml melted coconut oil or vegan butter (like Earth Balance)
- 1.25 tsp vanilla extract
- 1.25 tsp baking powder
- 5 pinch sea salt
- 60 g unsweetened cocoa powder
- 200 g all-purpose flour
- 75 g chocolate chips (melted)
- 10 squares quality vegan dark chocolate
- Preheat oven to 190 degrees C.
- Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate.
- Add the sugar, oil, vanilla, and beet puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain.
- Lastly, add the melted chocolate and mix once more.
- Divide the batter evenly between muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centre of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.
- Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates.