Tag: baking

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing by Gordon Ramsay

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that’s a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can’t go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

Sour Cream Dressing
  • 6 sheet Leaf gelatin
  • 1 Shallot
  • 300 g Beetroot
  • 150 ml Vegetable broth
  • Salt and pepper
  • Pinch of allspice
  • Pinch of nutmeg
  • 2 tbsp Blackcurrant jelly
  • 3 tbsp Dry white wine (or beetroot juice)
  • Sprouts
  • Fresh herbs
  • 200 ml Sour cream
  • 50 ml Plain Joghurt
  • 2 tsp Dill, chopped
  • 1 tsp Horseradish cream
  • Sea salt
  • White pepper
  • Lemon juice
  1. Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
  2. Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
  3. Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
  4. Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
  5. Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.

© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Oxtail Soup – Gluten Free, Keto by Gordon Ramsay

Oxtail Soup - Gluten Free, Keto



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Oxtail Soup is a clear broth soup that makes use of oxtail as the main ingredient, together with fresh ginger, star anise, chilli pepper flakes, pak choi, spring onions, and cilantro. The oxtail is the tail of a steer, usually skinned and cut into several sections. It’s marbled with fat and the meat is gelatinous and flavourful, therefore it’s ideal for slow cooking, braising or in soups.

  • 1.2 kg Oxtails, cut into about 4-5 pieces
  • 3-4 slice Ginger, peeled
  • 3 Whole star anise
  • 1 tsp Whole white peppercorns
  • 750 ml Homemade beef broth
  • 750 ml Water
  • Salt to taste
  • 2 Spring onions, chopped
  • 1/2 bunch Cilantro, chopped
  • Baby pak choi
  • 1 Lime, cut into wedges
  • Chilli pepper flakes
  • Ginger, peeled and cut into thin matchsticks
  1. Preheat the oven to 200C/400F. Place the oxtails on a baking tray and roast for 30 minutes. Remove the roasted oxtails from the oven and place them in the Instant Pot with ginger slices, star anise, peppercorns, beef broth and water. Cover and set to “Soup”, 30 minutes.
  2. When the oxtails are done cooking, let the pressure release naturally. If you’re in a hurry, just release the pressure manually after 30 minutes has elapsed.
  3. Arrange pak choi in 2 soup bowls. Add in a piece of oxtail or two, and then ladle the soup into the soup bowls. Garnish with lime wedges, crushed red pepper flakes, ginger matchsticks, cilantro, and green onions.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Haricots Verts and Freekeh with Tahini Dressing by Gordon Ramsay

Haricots Verts and Freekeh with Tahini Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A high-fiber whole grain, freekeh (Grünkern) is spelt that’s harvested while still soft, young and green, then sun-dried and smoked. It is very rich in nutrients and perfect as a side dish like rice, for salads, cold or warm, and the freekeh flour makes fantastic bread.
Freekeh is sold as “whole” and as “cracked.” The cracked freekeh cook faster because it’s been broken into smaller pieces. I usually buy whole green wheat directly from the farm. Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

Tahini Dressing
  • 150 g Whole green wheat freekeh
  • Salt
  • 400-500 g Haricots verts, trimmed
  • 10 Walnut halves, toasted and coarsely-chopped
  • 20 g Fresh herbs
  • Red currants, optional
  • 1 Large garlic clove, minced
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 2 tbsp Tahini
  • 1 tsp Maple syrup
  • 1 tbsp Water
  • Sea salt
  1. Cook green wheat freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for whole. Drain and rinse under cold water. Set aside.
  2. Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
  3. In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop.
  4. Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat. Season with salt.
  5. Divide the green wheat and haricots verts into two serving plates. Top with fresh herbs, red currants if using and sprinkle chopped walnuts over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close