Posts Tagged With: Rose Elliott

Rose Elliott’s warm beetroot and quinoa tabbouleh

Rose Elliott is a British vegetarian cookery writer. She first became a vegetarian at the age of three and has since written 55 books on vegetarian cookery.

 Fresh from the garden: lemon, beetroot, onions, parsley

 

Equipment:

  • Scales
  • Sieve
  • Saucepans & lids – med, large
  • Chopping board & knife
  • Peelers
  • Bowls – 2 large
  • Grater
  • Salad spinner
  • Citrus juicer
  • Measures – tablespoon
  • Serving bowls
Ingredients:

  • 125g quinoa
  • 2 tablespoons olive oil
  • 2 large red onions
  • 2 tablespoons balsamic vinegar
  • ½ a lemon
  • 2 small raw beetroot & any small leaves
  • A handful flat-leaf parsley
  • Salt and freshly ground black pepper

What to do:

  • Put the quinoa in a sieve and rinse thoroughly under the cold tap, then put into a saucepan with 300ml water and bring to the boil. Cover and leave to cook slowly for 18 minutes. Remove from the heat and leave to stand, still lidded, for 5 minutes.
  • Meanwhile peel, halve and finely slice the onions. Warm the olive oil in a roomy saucepan, put in the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender.
  • Wash, peel and chop off the beetroot leaves. Carefully grate the beetroot to yield about 200g. Wash and spin-dry the small beetroot leaves & parsley and chop the leaves coarsely. Juice the half lemon.
  • Stir the balsamic vinegar into the onion, let it bubble, then remove from the heat and add the quinoa, 2 tablespoons of lemon juice, beetroot, parsley and plenty of salt and freshly ground black pepper to taste.

 Notes: What is quinoa? Are beetroot leaves edible? What is balsamic vinegar? Where does the name tabbouleh come from?

 

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Kitchen news – 2nd August 2012

With a crack of the starting pistol, we’re off! The Olympic fortnight has leapt from the springboard here in the cottage and we’ve been dishing up gold with our Brit chefs’ middle-eastern inspired menu of winning dishes… First up is a wonderful almost-spring (or almost-autumn, depending on which side of the world you are) recipe from Hugh Fearnley-Whittingstall of chickpea, kale and potato curry, with Simon Rimmer’s carrot and chickpea falafel with herb yoghurt and pita bread, Gordon Ramsay’s very simple broccoli soup , Rose Elliott’s beetroot and quinoa tabbouleh and a wonderful dessert from the fab Jamie Oliver, who is right now trying to start up  a UK-version of a Kitchen Garden project inspired by our very own SAKGP, stewed rhubarb with vanilla yoghurt. Look for the recipes on this site soon!

We had a visit to the cottage yesterday afternoon from Mr Fielding and Mr Patterson, the School Education Directors and a group of potential SED high school students, who rolled up their sleeves and got stuck in with 5/6P… Much thanks to Fort St High, JJ Cahill Memorial, Sydney Secondary College and Randwick Girls’ for supplying us with such generous and talented cooks: well done Harriet, Henry, Olympia, Ciaran, Vickie & Gabriella for helping out so beautifully! And thanks always to Ms Parry, Ms Kendall, super-Ellie and Jill (our Wednesday arvo regular) – the food was extra-delicious…

And thanks again to all our volunteers for continuing to support our little program – every week I see and hear more and more reference in the newspapers, magazines, books and radio to the benefits of exposing children to good food, vegetables and ‘real food’ cooking, along with the necessity of organic horticulture and lessons of recycling, re-using etc and feel that we’re doing our small bit for the future health and well-being of our kids and the planet. Hooray!

And only one thing left to say now: Come on Aussies, come on!!!

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