Beetroot and spiced banana ketchup recipes - Margherita : All about food

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Sunday, October 28, 2018

Beetroot and spiced banana ketchup recipes


A bucket of homemade helmet ketchup will be a sure hit

Among all the small edible rites, which are heated today - coffee and cakes late in the morning. Green tea and fruit in the afternoon. Plain, unsweetened goat yogurt at dawn - there are few people who enjoy most of our working breakfasts. Shopping done. Oven on. Prime Camera. Laptops on the stand. Then sit on that first meal. There may be mushrooms on toast and Cumberland sausages of Godfrey or cheese sandwiches, stuffing them into the grill, and sending a bar of delicious smoke to launch the fire alarm.


There is an inevitable demand for ketchup. Sometimes we have a bottle of commercial stuff, and sometimes we make it special for us. Sharp sharp sharp paint, thick enough to need help from the bottle, but soft enough to cling to what is immersed in it - rubber crust. The tip of the Bratz Bratz. Balance is achieved through careful juggling of sugar and some forms of acidity. Sweetness can come from brown sugar, honey or from the same fresh ingredients, the acidity of different forms of vinegar. Basic bleach may include mustard, ginger or chili.
This week there was a hot beetroot radish sauce for sausage sandwiches, but we made another, too, a soft, tasteless silk with bananas and ginger that was heading for the grilled fish, but it could have been a hello to a curry curry or a bowl of steamed white rice.

A block of cheese, cut and diced in ketchup in the middle of the night is not rattan as well.

Beetroot sauce
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The ketchup is good with beef, duck, and pork but also with cheese. The breadth will be condense into the refrigerator, which should be taken into account when adding vinegar.



Makes enough to fill a 750 ml jar

Beetroot 5, small to medium

Thyme 6 branches

Water 5 tablespoons

Olive oil 4 tbsp

Onion 3 and medium

Garlic 3 cloves

Cider vinegar 80 ml

Wine red vinegar 160 ml

Radish grated 3 tbsp


To serve with pork slices for two people:


Black pepper 8

Salt spoon spoonoon

Thyme 6 small twigs

Olive oil slightly

Chips of pork 2


6. Place the oven on the 200C / gas mark. Place a piece of kitchen paper in a large baking tray. Wash the beets and trim the stems, taking care not to puncture the skin. Add the thyme branches, water and 2 tbsp of oil, then pull the edges of the wafer to make a piece. Bake for 45 minutes until the beetle shows only signs of tenderness.

Peel onion and garlic and mix with remaining oil. When the beet is cooked for 45 minutes, add onion and garlic mixture to the tin around the cut and return to the oven. Continue cooking for another 40 minutes or until the beet becomes tender and the onion mixture is sweet and caramelized.


Remove the beetroot root, leave it cool for a short time, and then remove the skin by rubbing with your thumb. Put it in a processor or mixer with vinegar and onion mix, generous seasoning salt andadish, add to taste, if desired. Check the spices for vinegar. Process for coarse pirated. The ketchup will remain in a closed jar for up to a week in the refrigerator.


To cook the pieces, place the peppers and salt in a mortar. Pull the leaves of thyme and bash with spices with a pestle or heavyweight. Put a little oil and then rub thyme with spices. Cook on a hot tray until the fat becomes golden and transparent.

Spiced banana ketchup


These ketchup, ginger and chilled sauces will feel a bit cold in the fridge, but you can keep them for a week in a jar, tightly closed.

Making it sufficient for a 500 ml storage jar



Bananas are 2 large leeks

Cherry tomatoes 200g

Garlic 3 cloves

Ginger 40g

Red pepper 2, small and hot

Peanut oil 3 tbsp

Bananas 4

Rice vinegar 3 tbsp

Salt spoon spoonoon



To work with fish for 2:

Seabass slices 2

Butter 30 g

Seedling seeds 2 tsp

Peel and seal almost a banana leek. Cut cherry tomatoes in half. Peel and thin strips of garlic. Peel and cast ginger. Place one slice of chili and remove seeds if you wish.

Heat the oil in a deep saucepan over low heat, add the leeks, garlic, ginger and chili and cook for 20 minutes, stirring regularly until until the leeks are soft and smooth.

Peel and cut bananas, add leeks with tomatoes and continue cooking for 5 minutes. Stir in rice vinegar and a teaspoon of salt, then remove from heat. Process the mixture in the blender or food

Healer. You can stop at any point depending on how smooth or texture you like perfectly.

Cut the remaining pepper and fry for a few minutes in a little hot oil until it falls and darkens.


Transfer the ketchup to a bowl to serve and spread over the hot chili. To store, transfer to a clean glass jar and store in the refrigerator.

For seabass, place the slices, or the side of the skin down, on a grill or bread plate. Melt the butter and move a little salt, pepper and seeds. Clean the brush over the fish and cook it under a grill, cover the butter from time to time until the fish is cooked. Serve with banana ketchup

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