edited by Sue Courtney
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Lazy Winter Weekends
Winter is well and truly upon us here in New Zealand. So it is time to think about winter veg and lazy wet weekend meals. In the latter category comes this simple meat loaf - open up a bottle of hearty red, splash some in the meat loaf and drink the rest with dinner. Further down are recipes for that hardy winter vegetable - Beetroot
Yummy winey meatloaf - for lazy winter weekends
Rip up bread. Place into a bowl. Pour wine over. Mash together. I used the dregs from 3 bottles - a rich meaty malbec, a cabernet sauvignon and a ripe juicy merlot.
Add mince to the bread and mix well to combine the meat and the wine soaked bread.
Line the base of a meatloaf tin with bacon.
Pop into the oven and bake at 170 degrees C for about 45 minutes.Serves 2 (with leftovers) or 3.
Beetroot has been around for years but Ive only started experimenting with this earthy sweet veg, inspired by the miniature 'beets available at the greengrocers now. I liked these so much I ventured into the bigger version too.
One of the things I've discovered is that beetroot has a flavour similar to that I find in some pinot noir. Coincidentally, Michael Broadbent uses the beetroot a vegetal descriptior many times in his 'Great Vintage Winebook II'. I never knew what he was on about 'til now. If you are a pinotphile, then try these 'Whole Roast Beetroots'.
Roast Whole Beetroot
Spiced Beetroot and Apple Sauce for Roast Pork
Peel beetroot and grate. Ditto the apple.
Baby beets and turnips and a goats yogurt sauce.
6 to 8 miniature turnips with leaves still attached
1/2 cup goats yogurt (this is quite runny)
one bunch fresh coriander leaves Carefully wash beetroot and turnip so the skin does not get damaged or broken.
Place beets into a saucepan so the root vegetable is covered but the leaves stick out of the water.
Ditto the turnips in another saucepan. (You need to cook separately otherwise the white turnips will turn red.)
Boil the beets and turnips until cooked.
Blanch the leaves for 30 seconds to wilt.
In another saucepan, heat the goats milk - DO NOT BOIL as it will curdle.
Plate the vegetables and arrange so the greens are vertical. Pour the over the root vegetables.
Alternative 1: Before serving, remove the stalks and leaves of the beets and turnip. Toss together. Mound on the plate as you would a salad. Place the baby vegetables on top. Serve with the goat yoghurt saauce or dress as you would a salad.
Alternative 2: Remove foliage as above before serving. However slice the beets as well - the candy-striped baby beets look very effective. Toss greens and sliced vegetables together. Serve with the goat yoghurt sauce or vinaigrette of your choice.
© Sue Courtney
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