Spiced Baked Beetroot

This dish is ideal for picnic fare. Served Spiced Baked Beetroot with hot or cold roast meats or poultry. Recipe serves 6.

Ingredients:

12 small beetroot
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon nutmeg
3 teaspoons sugar
1 tablespoon red wine vinegar

Method:

1. Preheat oven to moderate 350 degrees F (180 degrees C). Brush a baking tray with melted butter or oil.
2. Trim leafy tops from beetroot and wash thoroughly. Place on prepared tray and bake for 1 hour 15 minutes, until very tender. Set aside to cool slightly. Peel skins from beetroot. Trim tops and tails to neaten.
3. Heat oil in a large pan. Add spices and cook 1 minute, stirring constantly, over medium heat. Add sugar and red wine vinegar, stir for 2-3 minutes, until sugar dissolves.
4. Add beetroot to pan, reduce heat to low and stir gently for 5 minutes, until beetroot is well glazed. Serve warm or cold.

Lemon and Herb Risotto Cake

This unusual Italian dish can be served as a main course with salad, or as a satisfying side dish. It is also good served cold, and packs well for picnics. Recipe serves 4.

Ingredients:

1 small leek, finely sliced
2 1/2 cups chicken stock
Generous 1 cup risotto rice
Finely grated rind of 1 lemon
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
3/4 cup grated Mozzarella cheese
Salt and freshly ground black pepper

Method:

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly oil an 8 inch (21 cm) round loose-based cake tin.
2. Put the leek in a large pan with 3 tablespoons of the stock. Cook over a medium heat, stirring occasionally, until softened. Stir in the rice, then add the remaining stock.
3. Bring to the boil. Lower the heat, cover the pan and simmer gently, stirring occasionally, for about 20 minutes, or until all the liquid has been absorbed.
4. Stir in the lemon rind, herbs, cheese, and seasoning. Spoon the mixture into the tin, cover with foil and bake for 30-35 minutes or until lightly browned. Leave to stand for 5 minutes, then turn out. Serve hot or cold, in slices.

Tip: This risotto uses less liquid than normal and therefore has a drier consistency.

Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.