serves
4
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Sweet And Sour
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Beetroot dip
- 6 egg yolks
- 440 ml thickened cream
- 125 ml (½ cup) freshly extracted beetroot juice
- 10 g beetroot powder
- 5 g salt
- 50 ml sushi vinegar
- 200 ml thickened cream, whipped
To serve
- 2 target beetroots, thinly sliced on a mandolin
- 2 small yellow beetroots, thinly sliced on a mandolin
- 2 small purple beetroots, thinly sliced on a mandolin
- 1 punnet coriander cress, picked
- extra virgin olive oil, for drizzling
- sea salt and ground black pepper, to taste
- 1 loaf Turkish bread, split horizontally
Chilling time: 1 hour
Instructions
- For the beetroot dip, preheat the oven to 115˚C (fan-forced 95˚C). Place the egg yolks in a bowl and lightly beat. Place all the remaining ingredients except the whipped thickened cream in a saucepan and stir over low heat until the temperature reaches 65–70˚C. Once it has come up to temperature, whisk 3 ladles of the mixture into the egg yolks, then transfer back into the mixture. Whisk well to combine, then stir over low heat until the mixture reaches 94˚C. Pour the mixture into a baking dish and bake for 30 minutes or until just set. Remove from the oven and refrigerate for 1 hour or until chilled.
- Just before serving, transfer the beetroot dip to a large bowl and whisk until smooth. Gently fold in the whipped thickened cream until well combined, then transfer to a serving dish.
- To serve, place the thinly sliced beetroot and coriander cress in a bowl. Drizzle with a little oil, season to taste and toss to combine.
- Heat a chargrill pan over high heat. Drizzle the cut side of the Turkish bread with olive oil, then chargrill until lightly toasted.
- Cut the Turkish bread into smaller pieces and serve with beetroot dip and beetroot salad.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet And Sour
