Saturday, 21 May 2011

Puree's for colour and flavour

Chef's love puree's.....
Because, of the colour, flavour and texture it brings to a dish. My young and extremely hard working Sous Chef Dave has a knack with them and there is always a bit of banter between the two of us in regards to who makes the best puree. Apart from the white onion one I think he just shades it...... Not many Head chefs will admit to that eh.....
So here are two nice recipes to follow, one for Beetroot and the other for spinach

Beetroot Puree
300g of fresh beetroot
100ml of port
150ml of apple juice
50g lemon juice
pinch of white pepper

Wash the raw beetroot and wrap them in tin foil, place on a baking tray and cook in a preheated oven at 160c for one and a half hours. Remove the beetroot from the oven and let cool, peel and chop each one into eight pieces. Put them in a container with the port and apple juice and leave to marinate overnight.
Pour into a saucepan the next day and simmer until the liquid has reduced by two-thirds. While it is hot blend in a blender until smooth. Add the lemon juice and a little sugar if necessary.
This goes well with Duck, goats cheese, venison, pigeon, and anything else you want it to go with.

Spinach puree

400g of spinach
50g butter
150ml of chicken stock
white pepper
Pick the spinach leaves and remove the stalks, put them into a saucepan with hot chicken stock, butter, salt and the white pepper. Cook for a few seconds. Now pour all the ingredients into a blender and blend until smooth.
This puree is fantastic with fish, lamb and beef. But the best thing of all is that you can put it with what ever you like eating......

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