BEET RISOTTO WITH RASPBERRY JAM, BALSAMICO, ORANGE ZEST AND GOAT CHEESE
When the evenings are getting colder and darker, people are more and more in the mood for comfort food. For those cosy days, Karen Depoorter would like to share a delicious recipe with 2 of her favorite ingredients: risotto and raspberry jam.
- 3 medium-sized red beets
- 1.5 liters of chicken broth
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small shredded onion
- 125 ml white wine
- 500 gr risotto rice
- 125 g Intense raspberry jam (Callas Confiture)
- 1 tablespoon balsamic vinegar
- 1 orange, zest and juice (1 tablespoon of juice)
- 125 g goat cheese
- pepper and salt
Boil the red beets in salted water, let them cool, peel them and cut them into dice. While the red beets are cooling you can heat up the chicken broth and keep it warm over low heat. Fry the onion in oil in a pot with a thick bottom until it is glassy, then add the risotto rice and stir over low heat for 1 minute. Add the wine and stir until it is absorbed. Add the broth little by little, always over low heat, and stir until the rice absorbs the broth before adding more. Continue this until the rice is soft and looks creamy (takes about 20 minutes)
Add the pieces of red beet, salt and pepper, raspberry jam, balsamic vinegar and orange juice to the creamy rice and stir it. Remove from heat.
Scoop on a plate and sprinkle with red beet, goat cheese, and orange zest.
TURBOT & RED ONION CONFIT
- 4 turbot fillets (approx. 100 g each)
- 1 bunch of salsify
- 250 ml chardonnay vinegar
- 1 large cevennes onion
- Pickle: coriander, sushi vinegar, curry, saffron, ginger
- 50g red onion confit
- A few springs of dill
Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.
Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.
Bake the two turbot fillets.
Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top
Oven baked chicken with fresh herbs and apricot-orange blossom jam.
Requirements (for 4 people)
- 1kg chicken legs and drumsticks
- juice of 2 lemons
- 1 tsp lemon zest
- coarse salt
- freshly grounded black pepper
- 100g Callas Confiture Apricot-Orange blossom jam
- fresh rosemary, fresh lemon thyme, some fresh sage leaves
Preheat the oven to 180 °.
Briefly fry the chicken legs and drumsticks to sear them, if necessary piece by piece to keep the pan hot, place them all in a baking dish.
Mix the lemon juice, the lemon zest, the Apricot-Orange blossom jam in a bowl and pour on top of the chicken. Chop the rosemary, lemon thyme and sage very fine and sprinkle it over the chicken. Season with black pepper and coarse salt.
Cover the oven dish with aluminum foil and poke some holes in the foil with a fork so that the steam can escape. Bake for 40 minutes at 180°. Then remove the foil, raise the temperature to 220 ° and bake for another 10 minutes.
Let the chicken rest for 10 minutes before serving.
Serve with rice and a watercress-fennel salad. Before you make the fennel salad, cut the fennel into 4, remove the hard core and then cut very fine slices (get the best result with a mandolin). Mix the watercress and cut the parts of 2 oranges a vif. Pour a mixture of as many parts of lemon juice as olive oil and season with black pepper and coarse salt.