I write this rather hastily in-between packing. Tomorrow I’m off to Israel for a week! My sister Caitlin has been out there for 2 months now and I am to join her on her last week, to see the sights, embrace the culture and of course, to eat allllll the tahini!
Last night I cooked up a vegetarian feast for a dinner party. The night began with an aperitif of oatcakes with whipped feta and roasted peppers along with a glass of muscat which is a sweet white wine local to this area. Perfect as an aperitif or with dessert.
The main was a whole roasted cauliflower which had been marinading in a medley of different spices and herbs. It was placed on top of a bed of braised lentils and roasted vegetables. A herby salad from the garden and brown rice, spiced with cardamon, anise, coriander and cumin- no boring plain rice here!
The dessert was one of my dads favourite. An apricot, honey and frangipane tart with vanilla creme fraiche and mango sorbet.
Annnd its not finished. Well, at this point I was but they had cheese with some homemade bread and oat biscuits.
It was a busy day preparing all the different elements but they all paired so well and everyone left with very happy tummies!
The best part of having dinner parties isn’t actually the night itself but rather the day after, the leftovers more specifically. For lunch we enjoyed round 2.
Today Pa picked the first baby beetroots and I just had to use them. So I fried them up with the leftover Rice. A rather delicious concoction I must say. So here it is. (Please excuse the poor excuse of a recipe and the lack of quantities.)
Beetroot fried Rice
- Cooked Rice
- Spices- cumin, coriander (ground), nigella seeds, sesame seeds, sumac
- Bunch of baby beetroots with leaves, washed.
- Pistachios- roughly chopped
- Olive oil
- 1 garlic clove
- Salt and pepper
- Yogurt to top ( I used coconut )
- All the herbs- mint, parsley, coriander
- lemon
- Start by slicing the garlic then frying in a frying pan until golden.
- With the beets- Separate the stalks from the leaves and bulb, cut into small slices. Half and quarter the beetroots. Keep the leaves whole.
- Add the rice and chopped stalks to the pan Along with the spices- I used about 1 tsp of each but it you do you. Season
- Fry until completely piping hot then push to one side. Add more oil then the leaves and sauté. Mix into the Rice.
- Finally top with a drizzle of yogurt, some herbs, pistachios and a good squeeze of lemon juice. Serve and enjoy.
Jodie Cox 