Beetroot Ketchup and the difficult dinner party!
We all have them, those difficult friends who through no fault of their own, have dietary requirements!
For the difficult dinner party, this is the dish for you! Nut-free, gluten-free, dairy-free, egg-free, vegan, vegetarian, celery free, mustard free and mollusc free.
- 1 whole butternut
- 100g dried wild mushroom
- 50g spinach
- 500g potato
- 1 shallot sliced finely
- 100g silverskin onions
- 1 courgette
- Salt and pepper
- Beetroot ketchup
- Chive oil – see herb oil
- 20g pumpkin seeds
- Frying pan
- Take the butternut and peel with a vegetable peeler, cut the top and bottom off.
- Lay the butternut flat on your chopping board, at the neck or the solid part of the butternut cut two ‘steaks’ out.
- Scoop out the seeds and save those and the bulb for another dish.
- Heat the frying pan with a splash of vegetable oil, place in the steaks and colour on both sides until golden brown.
- Season the steaks then transfer them to an oven at 180° allow them to roast until fully cooked and a knife can penetrate them with no resistance.
- Whilst the steaks are still warm, using your peeler peel long strips of courgette and wrap them around the steak. Leave to cool.
- For the duxelles take the wild mushrooms and rehydrate them in some boiling water for at least 30 minutes. Strain them off and reserve the mushroom stock.
- In a pan add the silverskin onions and sauté them off until they start to caramelise. You can speed this up slightly by adding a pinch of icing sugar.
- Toss in the mushrooms and spinach then stir and season.
- Remove from the heat and top the duxelles mix onto the steaks.
- When ready to serve place the steak in the oven for 15 minutes until warm throughout.
- Take the potato and grate on a grater, squeeze out some of the starch over and sink then mix with some salt and pepper and the sliced shallot.
- Pan fry in some oil until golden on one side, loosen any sides and flip like a pancake to finish the other side.
- When ready to assemble cut out the rosti into discs with a knife or cutter and place on the plate, top with the steak and finish with the sauces.
Why not join the Recipe Club, you saucy minx?!
Each month members receive the sauce of the month delivered straight to their door, and an e-recipe of something new to showcase that sauce.
Valentines Day, Christmas Dinner, or the Summer BBQ, our monthly recipe club will help you cook up a treat!