THE OUTBACK

THE OUTBACK

0 made it | 0 reviews

Selvana Chelvanaigum
Ian Jones

Salt-crust baked beetroots served with whipped goat’s curd with Chardonnay vinegar and macadamia, beetroot and rye sand.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Ingredients for Salt-Crust Baked Beetroot
  • 500g Plain Flour
  • 400g Water
  • 200g Murray River Pink Salt, finely ground
  • 2 sprigs Thyme
  • 5 twists Black Pepper
  • 50ml Pepper Berry Vinegar
Ingredients for Whipped Goat’s Curd
  • 100gm Fresh Goat’s Curd
  • 4tsp. Double Cream
  • 1tsp. Chardonnay Vinegar
  • 2 twists White Pepper
Ingredients for Macadamia, Beetroot And Rye Sand
  • 100g Roasted Macadamia, coarsely chopped
  • 100g Air-Dried Beetroot Powder
  • 100g Toasted Rye Bread, coarsely chopped

Methods and Directions

Salt-Crust Baked Beetroot Method
  • Preheat the oven to 200°C.
  • Gently clean the beetroot by scraping with a small knife; do not peel them.
  • Mix all the salt crust ingredients together in a large bowl to form a paste.
  • Roll this paste out on a floured surface, then wrap each beetroot up in some of the paste; push the edges together to seal it.
  • Lay the wrapped beetroot on a baking tray, and bake for 45 minutes–1 hour until cooked, set them aside to cool.
  • When the beetroot are cool to the touch, break all the paste open and take them out; they should be cooked but still firm to your touch.
  • Take the skins off carefully.
  • Marinate in pepper berry vinegar.
Whipped Goat’s Curd Method
  • Whip the goat’s curd ingredients together in a large bowl until smooth. Store in a piping bag with a 1cm plain nozzle, put the bag in a dish and chill it in the fridge.
Macadamia, Beetroot And Rye Sand Method
  • Mix all ingredients together, then season to taste.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024