Beetroot and Beef Patties

June 6, 2014 at 1:32 am

Beetroot and Beef Patties

There is something special about fresh beetroot. I love the brilliant colour that flows through as you peel, chop or grate it. I get excited at the thought that my food will be nourished and enhanced with such a beautiful, natural and nutritional product of nature.  Most of all I love the sweet juicy flavours.

These Beetroot and Beef patties are so simple to make. Yes, they area little messy (beetroot always is) but oh so worth it.

I wear gloves when preparing beetroot which prevents staining on the hands. My Mother thinks I am hilarious and cannot comprehend why a little colour on my hands from something beautiful like a beetroot should bother me. She is old school you see, get in there and get it done is her philosophy!

I strain the grated beetroot so my patties do not overflow with juices. After asking fellow foodies on facebook what to do with the juices their recommendations were to use it in a fresh juice, make a cake ( a chocolate and beetroot cake or red velvet cake sounds divine) or make a reduction out of it which is what I chose to do and used it instead of a sauce or chutney with some minted yoghurt! So hear is the recipe. I cooked my patties in my Philips Airfryer. Cook them in a shallow pan  with a drizzle of oil if you do not have one.

beetroot patties before cooking

INGREDIENTS

MINTED YOGHURT

  • 1/2 cup extra thick Greek Yoghurt
  • 1/4 cup chopped mint
  • season

METHOD

1. Prepare minted yoghurt, Set aside.

2. Reduce Beetroot juice on low heat in a small saucepan until half in capacity, set aside.

3. Place all ingredients for the Beef and Beetroot patties in a large bowl. Mix and knead thoroughly until everything is well combined.

4. Using a 1/4 cup measuring cup portion your patties and shape, flattening slightly.

5. If you are using an airfryer. Spray the patties with a little olive oil and cook on 180 for 16 minutes.

6. If you are using a large frypan then spray the pan with a little oil and cook 4 patties at a time on low to medium heat, flattening slightly for about 3 -4 minutes on each side until cooked.

7. Serve with some salad, grilled pitta,  minted yoghurt and beetroot reduction.

Enjoy.

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beetroot patties with beetroot reduction

Christmas Rolled Chicken

December 7, 2013 at 10:23 am

Christmas Rolled Chicken

I created this dish with the inspiration of Christmas colors in mind. I also wanted a contrast in flavors hence the Maple Glazed prosciutto which is a little crispy piece of sweetish savoury heaven. I hope that you enjoy this meal any time of the year.

INGREDIENTS

  • 4 Chicken Breasts, pounded and flattened to about 1cm thickness
  • 2 cups baby spinach’
  • 2 red onions finely diced
  • 220g baby bocconcini cut in half or torn mozarella
  • 1/2 cup sweet dried cranberries for filling
  • 150g raw walnuts, toasted and roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1 large red capsicum, diced
  • 2 tsp olive oil
  • 1 1/2 tblsp YIAH Roma Italian spice blend or YIAH Herb n Garlic Dip mix
  • 2 cups fresh breadcrumbs
  • 100g prosciutto
  • 2 tblsp maple syrup

METHOD

1. Prepare the walnuts. set aside.

2. In a large frypan on medium heat, add oil. Sautee the red onions until soft and translucent. Add red capsicum and stir occasionally until soft. Season. Add YIAH Roma Italian Spice Blend or YIAH Herb and Garlic Dip Mix.

3. Stir in the spinach, cranberries and parsley until the spinach has wilted. Remove from heat.

4. Stir in the walnuts and breadcrumbs and set aside.

5. Pre-heat oven to 190 degrees celsius.

6. Lay a row of clingfilm approx 50 cm and place flattened chicken breasts horizontally in a row on the clingfilm, slightly overlapping each other. Place a piece of clingfilm on the chicken and flatten the overlapping pieces slightly being careful not to tear the chicken.

7. Place the filling along the middle of the chicken leaving a 2 cm border. Do not over crowd. You only need a thin layer about .5 cm high. The leftover filling can be frozen and used as stuffing on another occasion.

8. Place the bocconcini across the filling.

9. Starting with the horizontal side closest to you and fold the chicken over and roll until the horizontal seam is at the bottom. Use kitchen string to tie up the log to avoid any spillage.

10. In a frypan on medium heat, spray with olive oil and place the chicken in the hot pan to seal all sides until golden brown.

11. In a roasting pan place 2 cups chicken stock and put the rolled chicken in the oven for approximately 40 minutes until golden brown and juices run clear.

12. Once the chicken is cooked, remove from the oven and put the heat up to 200 degrees celsius.

13. Place the prosciutto slices on a baking tray lined with baking paper. Brush both sides with maple syrup.

14. Place in the oven and every 5 minutes brush the top side flip over then brush again with maple syrup. Repeat this process about 4 times (20 minutes) or until the prosciutto is  JUST starting to get crispy.

15. Remove from heat.

16. Allow the chicken  to cool for 10 minutes before serving. Cut into 3cm thick slices and serve with maple glazed prosciutto.

Enjoy.

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