I am not a fussy eater, at all. I love all kinds of cuisines, new tastes, very green and leafy veggies, meat, sea food, dairy, substitute products for all of this and weird foods like frog legs, the very smelly fruit from Asia and moon cakes from China! But sometimes people have asked; aren’t there anything you don’t like – at all? And my standard reply has been: Yeah, actually I hate horseradish and fresh coriander… And so it has been, those two foods have been black listed and eliminated from my diet, done! But my life does not always allow things to stay as they are, especially when it comes to food. Healthy and sugar free days get spoiled by the need for taste testing cake recipes at Karolines k ¸kken (internship). Or my plan to avoid to much starch for a few days get ruined by porridge recipe developing for the coming food festival, and dinner menus get switched when The Guardian needs new recipes developed for their coming issue, and constantly my cupboard and fridge get filled with new and exciting ingredients all the time. I absolutely love this – but sometimes you need to be creative and game on almost anything. So this is why I have been faced with challenging and re evaluating my two food dislikes…
As you might have guessed from the sound of this titel that my fear of horseradish has been challenged and is no longer existing. I still think the very sharp smell and the raw taste is a bit scary, but as soon as you pair it with a dairy product, red meat, or some deep and aromatic beets it becomes the perfect partner in crime and it will only enhance the awesomeness from the other ingredients. I am definitely gonna play around with horseradish from now on, I even have some recipes in the back of my mind that I really wanna try. As it goes with fresh coriander, I am still on a trial base here. Yesterday I almost added it to a homemade pesto, but Jonas stopped me, he is not on my food hippie love wave at the moment and he still thinks coriander is the arch enemy. But I have slowly been adding it as topping (on my own portions) and I think I will make a spicy beef salad very soon filled with coriander, just as a tester.
This amazing recipe does have a lot more to it than horseradish. It has been developed by a very talented chef and at the moment colleague of mine, as a part of the a porridge project we are having at this years Food Festival in í? ?í¢ ? ¦rhus, based on products from Karolines K ¸kken (dairy products). This dish is one of the savoury porridge recipes and it is made from quinoa, which is a different porridge ingredients but very fitting we must say. It has the advantage that it is gluten free, very rich in protein and oh so pretty. We have made a beetroot based dish since beetroots are all over us at the moment. My fridge has been loaded with new organic beets from the farmers market, and some bigger cool beets from my friends garden (see picture below). The recipe requires both beetroots fresh from the ground but also beetroot juice. If you like me have a lot of beetroots on hand you can easily make your own juice – or alternatively you can buy an organic juice in some of the bigger super markets. The recipe also needs a bit of cottage cheese to cream it up, but if you prefer ricotta or goats cheese, it will be a lovely alternative.
It is a perfect light late summer dish that still holds a lot of the deep flavours we love from autumn. And if you are lucky enough to visit the Food Festival 2013 in í? ?í¢ ? ¦rhus, you can even stop by Karolines K ¸kken and get a taster or maybe participate in one of the daily porridge workshops. See you there??
Beetroot and quinoa pot with horseradish dressing and crispy bacon
17,5 oz peeled beetroots in cubes (500 g/1 lb)
1 Tbsp finely chopped thyme
1 Tbsp honey
1 Tbsp oil
1/2 tsp salt
2 cups quinoa – black, red or a mix (320 g)
3 medium onions, finely chopped (150 g)
1 1/4 cup beetroot juice (300 ml)
1 cup vegetable stock (250 ml)
2 cups cottage cheese (450 g)
1/2 cup chopped parsley (1,5 dl)
1 Tbsp butter, coconut oil or ghee
1 tsp salt
Freshly ground pepper
1/2 cup sour cream (1,25 g)
1,5-2 Tbsp finely grated horseradish
Salt and pepper
100 g crispy bacon
Preheat oven to 200 °C / 400 °F.
Mix beetroots in a pan with thyme, honey, oil and salt. Cover the pan with foil and bake it for 20 minutes. Remove the foil and bake for additional 20 minutes.
While the beets are baking start the quinoa stew. Heat the butter in a pot and saut © the onions for 1 minute. Add the quinoa and saut © for another minute. Add the beetroot juice, stock and salt. Let the quinoa simmer for 25 min, until the liquid is absorbed and the quinoa is tender. Remove the pot from the heat and gentle stir cottage cheese and parsley into the stew until evenly combined. Season to taste
In a little bowl combine all ingredients for the dressing and season to taste
Serve the stew in bowl, top with baked beets, crispy bacon and dressing.. Enjoy!