Cooler weather calls for a hot Shiraz with hearty root vegetables and succulent meat meals.”Shiraz is one of those ranges that shows smoother, rounder textures on the taste buds than the traditional Bordeaux cultivars.
Family dishes, treasure ingredients and memories conjured up by food, are the heart of Chef Carolize’s cooking.
TOKARA Shiraz is readily available at a cellar door price of R125.
800g coarse salt
3 egg whites from extra-large eggs
500g cake flour
Preheat the oven to 180C
Mix the salt & & flour together in a food mill up until fine.
In a mixer with a dough hook, blend the flour mixture with the egg whites and water until a dough is formed.
Wash and dry the unpeeled beetroot.
Roll out the dough until 5mm in density. Cut into big adequate pieces and twist around each whole beetroot.
Bake for 1 hour.
Get rid of from oven & & cool a little.
Break open the dough & & eliminate the beetroot. Dispose of the baked dough.
Peel the beetroot, then rinse & & dry with paper towel.
Cool & & slice the staying beetroot thinly.
Chef Carolize tops hers with raspberry, fennel, toasted walnuts & & celery.
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The Tillage Radish has piqued the interest of both eastern and western farmers. While cover crops are far more common in the east, western Canadian farmers are warming up to the usefulness of oilseed radish and the Tillage Radish. It’s a versatile crop — the Tillage Radish creates massive roots that can break up hardpan, soak up and cycle nutrients as well as offer up a tasty treat to grazing cattle and sheep. In this video, filmed on September 11, Christine Brown, cover crops specialist with OMAFRA, walks us through the different growth characteristics between oilseed radish and Tillage Radish. Which type and variety you choose depends on your management goals; common oilseed radish offers excellent ground cover and nitrogen…
Sprouts and microgreens are a rich source of various bioactive compounds. Seeds of lentil, fenugreek, alfalfa, and daikon radish seeds were germinated and the contents of the polyamines agmatine (AGM), putrescine (PUT), cadaverine (CAD), spermidine (SPD), and spermine (SPM) in ungerminated seeds, sprouts, and microgreens were determined. In general, sprouting led to the accumulation of the total polyamine content. The highest levels of AGM (5392 mg/kg) were found in alfalfa microgreens, PUT (1079 mg/kg) and CAD (3563 mg/kg) in fenugreek sprouts, SPD (579 mg/kg) in lentil microgreens, and SPM (922 mg/kg) in fenugreek microgreens. A large increase in CAD content was observed in all three legume sprouts. Conversely, the nutritionally beneficial polyamines AGM, SPD, and SPM were accumulated in microgreens, while their contents of CAD were significantly lower. In contrast, daikon radish sprouts exhibited a nutritionally better profile of polyamines than the microgreens. Freezing and thawing of legume sprouts resulted in significant degradation of CAD, PUT, and AGM by endogenous diamine oxidases. The enzymatic potential of fenugreek sprouts can be used to degrade exogenous PUT, CAD, and tyramine at pH values above 5.
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* This dish was developed in collaboration with bestofbeef.com, the recipe, all viewpoints and statements are my own
I’ve said it lot of times prior to but one of the important things I like most about the Irish food scene is the quality of Irish meat: you merely can not beat it! When it pertains to Irish beef, I recently had the satisfaction of dealing with Qualified Irish Hereford Prime for, a platform offered by Irish Hereford Prime to promote their licensed product to the international food neighborhood. Upgraded throughout the year, it consists of a growing library of chef interviews, cooking pointers, beef recipes and farming updates. Irish Hereford prime itself is a farmer led, farmer run organisation devoted to producing the highest quality accredited Hereford beef. Licensed Irish Hereford Prime is among the world’s most searched for natural beef. Valued for it’s special taste, outstanding inflammation and particular marbling, it has won global culinary awards, and is served at numerous Michelin star restaurants throughout Europe. If you desire to discover more about why it’s such a great product, take a look at https://bestofbeef.com/provenance.
I right away had loads of ideas for beef dishes, and I’ll be making all of them in the next few months but for now I wound up opting for a beautiful colourful salad. I was away on vacations for the last 2 weeks and it’s safe to state there was an abundance of food, so to be able to come house and have a great, healthy and fresh salad with top notch components is a very welcome modification. I kept the ribeye steak extremely basic: simply some standard seasoning and a best cooking strategy is all you need. The salad it self was made with a homemade green herb sauce, which was based upon salsa verde. I then included some vibrant tomatoes and mango for their charming juiciness and flavours, some radishes to have a bit of a crispy active ingredients, some red onion and red chilli peppers for a bit of a kick and finally some grilled corn on the cob. You’ll notice I’m utilizing handfuls as a measurement for my herb sauce, but do not stress too much, the sauce is so quickly adjustable and you can constantly include more of every ingredient to make it to your own preference
If you desire to attempt this recipe, make certain to watch out for the Licensed Irish Hereford Prime label. I got my rib eye steaks in my local Supervalu as it becomes part of the SuperValu Signature Tastes range. The label will likewise constantly be accompanied by the Bord Bia Quality Mark too– which is the only assurance that your product is actually produced in Ireland, and this to the highest Bord Bia quality standards.
Some supermarkets might be adding an Irish flag on their items, but as long as it’s not the main Bord Bia mark then you are not guaranteed to be consuming genuine Irish products. Which is why I constantly recommend using your local butchers and fishmongers, as you’ll know precisely where your meat originates from and you’ll support your regional economy too.
Serves: 2 people Active ingredients
2 Qualified Irish Hereford Prime rib eye steaks
75 ml rapeseed oil
3 anchovy fillets
1/2 teaspoon of capers
4 handfuls of fresh parsley– in my case it had to do with half a parsley plant you can buy in shops
1,5-2 handfuls of fresh mint leaves
juice of 1/2 lime
1 clove of garlic
1 fresh mango
1 red onion
1 red chilli pepper
250g coloured tomatoes
2 pieces of corn on the cob
handful of radishes
200g fresh infant spinach
black pepper and Irish sea salt
Leave the steak out of the fridge for about 20-30 minutes to let it get to room temperature. We can prepare our charming green sauce. Include parsley, mint, olive oil, garlic, anchovy, capers and lime juice into a food mill and mix until you get a charming green sauce. Taste it and get used to your liking. I’m not a huge fan of capers and anchovy so I prefer them to be a subtle flavour, exact same chooses the mint– I prefer it to not be overpowering. Reserve.
Slice your mango in match sticks, slice the radishes in discs and half the tomatoes (or quarter, if they are huge). Slice the red onion in discs as well and carefully slice the chilli pepper. If you enjoy hot food you do not need to slice them up too finely, however if you deal with it a bit, choose very small pieces, that way you only get them in percentages at a time and they will not blow you away.
Get a grill pan, location on high heat and add a bit of butter. Wait for the butter to melt, then include the corn on the cob. Grill on all sides and reserved.
Now secure a great pan for the steaks, season the steaks with black pepper and sea salt and let the pan warm up at extremely high heat. If you can easily hold your hand above the pan: wait a bit more, you actually want it to be extremely hot. Include a bit of olive oil or rapeseed oil and cook your steak on one side for 1 minute, then turn over and cook on the other side for 1 minute. Prevent turning them over too much, so cook one side initially before the other. If you do not like your steak looking pink in the middle: increase cooking time to two minutes. Slice your steak in thick pieces.
Wash your spinach leaves, divide up all the salad ingredients on top (you can slice the corn on the cob in discs also if you choose), location your steak at the leading and drizzle with that beautiful green sauce.
Because the shrimp has a pretty vibrant taste, I desired the salad to be simple and easy, mostly with greens. I did have some fresh radishes I sliced up and added for a bit of texture and color, and I pretty much always consist of avocados in my salad. Cucumbers are constantly a terrific addition, and I developed a little salad dressing that included a light taste and the perfect quantity of passion.
Rib eye steak spinach salad with green herb sauce, colourful tomatoes, mango, red onion, chilli, radish and grilled corn on the cob
* This recipe was created in partnership with bestofbeef.com, the recipe, all opinions and statements are my own
I’ve said it many times before but one of the things I love most about the Irish food scene is the quality of Irish meat: you simply can not beat it! When it comes to Irish beef, I recently had the pleasure of working with Certified Irish Hereford Prime for bestofbeef.com, a platform provided by Irish Hereford Prime to promote their certified product to the international food community. Updated throughout the year, it contains a growing library of chef interviews, cooking tips, beef recipes and farming updates. Irish Hereford prime itself is a farmer led, farmer run organisation dedicated to producing the highest quality certified Hereford beef. Certified Irish Hereford Prime is one of the world’s most sought after natural beef. Prized for it’s unique taste, outstanding tenderness and characteristic marbling, it has won international culinary awards, and is served at many Michelin star restaurants throughout Europe. If you want to learn more about why it’s such a great product, have a look at https://bestofbeef.com/provenance.
I immediately had loads of ideas for beef recipes, and I’ll be making all of them in the next few months but for now I ended up going for a lovely colourful salad. I was away on holidays for the last two weeks and it’s safe to say there was an abundance of food, so to be able to come home and have a nice, healthy and fresh salad with top notch ingredients is a very welcome change. I kept the ribeye steak very simple: just some basic seasoning and a perfect cooking technique is all you need. The salad it self was made with a homemade green herb sauce, which was based on salsa verde. I then added in some colourful tomatoes and mango for their lovely juiciness and flavours, some radishes to have a bit of a crispy ingredients, some red onion and red chilli peppers for a bit of a kick and last but not least some grilled corn on the cob. You’ll notice I’m using handfuls as a measurement for my herb sauce, but don’t worry too much, the sauce is so easily adjustable and you can always add more of every ingredient to make it to your own liking
If you want to try this recipe, make sure to keep an eye out for the Certified Irish Hereford Prime label. I got my rib eye steaks in my local Supervalu as it’s part of the SuperValu Signature Tastes range. The label will also always be accompanied by the Bord Bia Quality Mark as well – which is the only guarantee that your product is really produced in Ireland, and this to the highest Bord Bia quality standards.
Some supermarkets might be adding an Irish flag on their products, but as long as it’s not the official Bord Bia mark then you are not guaranteed to be eating real Irish products. Which is why I always recommend using your local butchers and fishmongers, as you’ll know exactly where your meat comes from and you’ll support your local economy as well.
Serves: 2 people Ingredients
Leave the steak out of the fridge for about 20-30 minutes to let it get to room temperature. Meanwhile we can prepare our lovely green sauce. Add parsley, mint, olive oil, garlic, anchovy, capers and lime juice into a food processor and blend until you get a lovely green sauce. Taste it and adjust to your liking. I’m not a big fan of capers and anchovy so I prefer them to be a subtle flavour, same goes for the mint – I prefer it to not be overpowering. Set aside.
Slice up your mango in match sticks, slice the radishes in discs and half the tomatoes (or quarter, if they are big). Slice up the red onion in discs as well and finely chop the chilli pepper. If you love spicy food you don’t have to chop them up too finely, but if you struggle with it a bit, go for very small pieces, that way you only get them in small amounts at a time and they won’t blow you away.
Take out a grill pan, place on high heat and add a bit of butter. Wait for the butter to melt, then add the corn on the cob. Grill on all sides and set aside.
Now take out a good pan for the steaks, season the steaks with black pepper and sea salt and let the pan heat up at very high heat. If you can easily hold your hand above the pan: wait a bit more, you really want it to be very hot. Add a bit of olive oil or rapeseed oil and cook your steak on one side for 1 minute, then turn over and cook on the other side for 1 minute. Avoid flipping them over too much, so cook one side first before the other. If you don’t like your steak looking pink in the middle: increase cooking time to two minutes. Slice up your steak in thick slices.
Wash your spinach leaves, divide up all the salad ingredients on top (you can slice up the corn on the cob in discs as well if you prefer), place your steak at the top and drizzle with that lovely green sauce.
It doesn’t take much effort to get those beets out of your crisper and into your mouth with this nutritious and delicious snack
The beets had been in the fridge for nearly a week. They were small, the greens had already been removed, and I just had no idea what to do with them. I had considered big plans for pickling them; I had contemplated roasting them. Finally, though, I had to take action to ensure they did not turn soft and wrinkly and go to waste. With a calendar placed atop a pot of boiling water — a trick I had seen another food writer do on Instagram — I steamed all the beets, peeled them while they were still warm, and then plopped them in my food processor.
For flavor, I followed the muse and the contents of my fridge door toward a blend of white miso, ginger, and lemon, ending up with this flavorful dip. Since I posted the dip to Instagram, many friends and followers have made it at home, creating a beet connection during global quarantine from San Juan to Queens to London to Houston and beyond.
I garnished my dip with my favorite wild za’atar, available from the brand Burlap and Barrel, which sources single-origin spices. This blend comes from a women’s co-op in Palestine, and its nutty, woody flavor opens up the earthiness of the beets. I also had pistachios around and chopped them to add a bit of crunch; the visual texture also helps make what otherwise looks like a thick soup into something stunning, even if one is tucking into it in front of the TV. The flavor goes great with cut-up cucumbers, toast, crackers, and any other usual hummus vehicle. The big bonus is how nutrient-packed this dip is while being essentially a snack — and such a simple one to make, at that.
As more folks find their produce from local farm CSAs or farmers markets that are still open (and practicing proper social distancing), there are sure to be beets around that one wants to do justice. This simple dip allows one to feel like an earthy queen, without much work.
This light and refreshing watermelon radish salad is delightfully crunchy and slightly sweet. It’s a great option for using seasonal produce in a fun new way. Plus, the basil-mint vinaigrette leaves you feeling light and refreshed.
Just in time for springtime, this watermelon radish salad recipe is a sweet celebration of fresh produce. This salad is great if you’re craving something crunchy, but it is light enough to enjoy on a hot day. It’s very delicious and a great way to enjoy some unusual veggies.
What Is A Watermelon Radish?
Watermelon radishes are a beautiful heirloom variety from the brassacae family. (The same as arugula or other peppery vegetables come from.) They look like a rutabaga on the outside but have a vivid pink color on the inside. (The color looks like a watermelon, hence the name.) They are similar to a daikon radish and taste great with flavors like olive oil, goat cheese, minced shallot, oranges, or just a pinch of sea salt and ground pepper.
Watermelon radishes grow best in cooler temperatures, so they are usually only available in spring or late autumn. They still grow in warmer temperatures, but this usually turns the watermelon radish’s slightly peppery tang into a bitter bite.
One thing that makes watermelon radishes unique is that like the fruit they are named after, they start with a sweet taste and end with a peppery finish. They are extremely versatile and so pretty that they are great being turned into quick pickles or even roasting the radishes.
How Do I Prepare The Radishes?
Once you have the watermelon radishes home they should be stored cool, just like the time of year they are grown. Preferably 68° or under. Once you are ready to make this watermelon radish recipe, rinse them off under cool running water.
Lightly peel the outside to remove the rough and slightly hairy exterior. This should leave behind a greenish white layer. This layer is completely edible and once exposed they are ready to be eaten raw or turned into roasted watermelon radishes.
Pro Tips For An Amazing Salad
One of the great things about this salad, is that it is an excellent party food that travels well. Even if you dress the salad before leaving, it won’t wilt or release water that thins the vinaigrette.
You may notice the vinaigrette separates over time. To emulsify and make it whole again, you can give it a vigorous shaking. Or you can pour a small amount of the vinaigrette into a small bowl with 1/4 teaspoon of dijon mustard. Slowly whisk in the separated vinaigrette until it is completely combined.
Watermelon Radish Salad Recipe
Similar to the Shaved Carrot & Fennel Salad, this salad is wonderful because it travels well. It’s excellent to take to a cookout, on a picnic, or to a potluck. If you want to make this watermelon radish recipe when they are out of season, substitute daikon radishes for a similar flavor.
Simplify grocery shopping with this printable grocery list for this watermelon radish salad recipe. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.
Watermelon Radish Salad with Basil-Mint Vinaigrette
This crunchy and fresh spring salad is light and delicious! Finished with a basil-mint vinaigrette, it’s a perfect way to eat a lot of fresh veggies.
poundwatermelon radishessliced thin
poundenglish cucumbersliced thin
Basil + Mint Vinaigrette
cuprice wine vinegar
Tablespoonlemon juiceplus more to taste
Tablespoonsminced mint leaves
Tablespoons minced basil leaves
salt & pepper to taste
In a large bowl, combine the cut radishes, cucumbers, and jicama. Set aside.
In a blender or food processor combine the rice wine vinegar, lemon juice, shallots, garlic, and mustard. Blend on a low setting until smooth. Then, In a slow and steady stream, drizzle the avocado oil in until combined.
Stir the minced basil and mint into the vinaigrette and season with salt and pepper. Right before eating, toss the salad with the vinaigrette and serve.
You can slice the vegetables thinly using a spiralizer, mandolin, or excellent knife skills. Whatever works for you.
Leftovers will stay fresh in the refrigerator for up to three days. Anything longer than that and the vegetables start to lose their crunch. If you haven’t yet dressed the salad, you can keep your vinaigrette refrigerated in a separate container for to 2-3 days. It won’t necessarily “go bad” in that time, but the herbs in it will start to wilt and be sad.
Serving: serving | Calories: kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Sodium: mg | Potassium: mg | Fiber: g | Sugar: g | Vitamin A: IU | Vitamin C: mg | Calcium: mg | Iron: mg
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