My mum’s friend came to visit today and I prepared a pretty lunch and decadent dessert to make it special for the ladies. I used the heirloom carrots, beetroots and figs that I picked up at Sydney Markets on Monday and shared in my post ‘The Grower, The Baker & The Fresh Juice Maker‘.
Beetroot Stack with Avocado Puree, Broad Bean Pesto, Heirloom Carrots & Target Beetroot
3 large beetroots
Extra virgin olive oil
Peel and slice the beetroot into 1cm thick rounds. Place in a baking tray, drizzle generously with extra virgin olive oil, squeeze over the juice of half a lemon and sprinkle with salt. Coat the beetroot in the dressing, cover and roast in a 200ºc oven for 45 – 60 mins until the beetroot is just cooked but still holds it’s shape. Place the beetroot into another tray when cooked and leave in the freezer for a few minutes to cool down. The beetroot needs to be at room temperature to assemble the stack.
1 1/2 avocado
Place the avocado flesh, a squeeze of lemon juice and a pinch of salt in a food processor and blend until smooth.
Broad Bean Pesto
300g frozen broad beans
1/4 of a teaspoon of freshly ground black pepper
2 large cloves of garlic
25g of basil and lemon basil leaves
50g fine parmesan
50ml extra virgin olive oil
Teaspoon of pinenuts
Pour boiling water over the broad beans, drain after 1 minute and the skins should be loose enough to peel off. Reserve 12 whole broad beans for the garnish. Put the peeled broad beans, roughly chopped garlic, parmesan, basil, salt, pepper, zest of half a lemon and juice of 1 lemon in a food processor and blend until it forms a paste. Add the olive oil and pine nuts and blend again.
3 heirloom carrots (1 yellow, 1 purple, 1 white)
Baby basil leaves
12 broad beans
2 small target beetroot
Extra virgin olive oil
Juice reserved from roasting beetroots
Slice the carrots into rounds the thickness of a 5 cent coin and thinly slice the target beetroot into rounds.Toss the carrots, target beetroot and reserved broad beans in olive oil and a pinch of salt.
Smear some broad bean pesto across a plate and place a round of roasted beetroot in the centre. Spread some avocado puree over the beetroot and place another slice of beetroot on top. Gently press down to help the avocado puree spread between the layers. Continue this process 6 times or until you use up the beetroot.
Dot some broad bean pesto around the plate and press stacks of heirloom carrots on top. Put some broad bean pesto on top of the beetroot stack and garnish with a pistachio. Place the broad beans and target beetroot slices around the plate. Decorate with baby basil leaves, pistachios and drizzles of the juice reserved from roasting the beetroots.
The crunch of the raw carrots, target beetroot and pistachios add the perfect contrast to the soft roasted beetroot, broad bean pesto and avocado puree.
Individual Fig & Frangipane Shortcrust Pastry Tarts
1 sheet of ready to use shortcrust pastry
Pure cocoa powder
Icing sugar for dusting
4 fresh figs
125g almond meal
125g icing sugar
2 1/2 eggs
Put the icing sugar and butter in a bowl and blend until creamy using an electric beater. Add 1 egg and beat through, add the second egg and continue to beat, add the remaining 1/2 an egg and beat until combined. Pour in the almond meal and Frangelico and combine. Put the mixture in the fridge.
Cut the sheet of pastry into 4 even squares and dust with a mixture of pure cocoa powder and icing sugar. Spread some of the frangipane mixture over the pastry leaving a centimetre border around the edges. Bake for 10 mins at 200ºc and remove from oven. Slice figs lengthways into four pieces and lay on the pastry base. Sprinkle lightly with icing sugar and return to the oven for 8 – 10 mins at 180ºc.
If the frangipane mixture has cooked over the edges of the pastry, simply cut around it to form a square. Serve warm with a dollop of double cream.
Happy belated International Women’s Day! xx