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Beetroot, Sage and Goat’s Cheese Ravioli
Ages ago, I took a stab at Chew Town’s beautiful ravioli recipe, without first stocking up on pasta flour.  I was ready to make both batches of ravioli to freeze for later, but instead did my version of a “best of” rav with my 3 favorite ingredients from what I had prepared, and tried my best to find creative ways to eat pureed pumpkin for the next 2 days.
I still have a lot to learn making pasta; due to the lack of dough (and the last lot I tried making being way too doughy), I overcompensated and made them too thin.  I also overfilled them since I had so much filling.  But they froze well, and I’d do it again, provided I check that I have the right ingredients first.

Beetroot, Sage and Goat’s Cheese Ravioli

Ages ago, I took a stab at Chew Town’s beautiful ravioli recipe, without first stocking up on pasta flour.  I was ready to make both batches of ravioli to freeze for later, but instead did my version of a “best of” rav with my 3 favorite ingredients from what I had prepared, and tried my best to find creative ways to eat pureed pumpkin for the next 2 days.

I still have a lot to learn making pasta; due to the lack of dough (and the last lot I tried making being way too doughy), I overcompensated and made them too thin.  I also overfilled them since I had so much filling.  But they froze well, and I’d do it again, provided I check that I have the right ingredients first.

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Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad
Weeknight dinner with killer leftovers, pork sandwich anyone?
Ingredients:
1 pork rib roast (mine had 4 ribs, pretty meaty)
1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
2-3 cloves of garlic
1 onion, quartered
3-4 small carrots
Salt, pepper, and olive oil
In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.
In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!
Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.
Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

Standing Sage Rubbed Pork Rib Roast, with Roasted Beets and Kale Salad

Weeknight dinner with killer leftovers, pork sandwich anyone?

Ingredients:

  • 1 pork rib roast (mine had 4 ribs, pretty meaty)
  • 1/2 cup roughly chopped sage (I threw in a bit of tarragon too since I had it)
  • 2-3 cloves of garlic
  • 1 onion, quartered
  • 3-4 small carrots
  • Salt, pepper, and olive oil

In an oven proof pan, drizzle some olive oil and heat it up.  Pat the top of the roast with a paper town to dry, and score it so you can easily slice through the crackling and cut between the ribs.  Salt the skin, and sear the roast, skin side down, in the pan.  You may need to move it and prop it up as it’s curved, and you want the skin to be pretty much cooked before you put it in the oven.

In the meantime, mash the garlic in a mortar and pestle, and mix with some olive oil, pepper, and the sage.  Rub into the meat side of the roast (careful not to burn yourself) while it’s searing.  Once the skin is really brown, toss the veg into the pan and use it to prop your roast up.  It will add flavor, and keep it standing.  Win, win!

Put in the oven at 200C / 375F for about 30 minutes.  Baste, and cook for 5 minutes more.  To check whether it’s done, cut between the middle ribs and make sure it’s medium well.

Served with roasted beets (I know, they’re white-ish, they’re some weird beets I found) and kale salad.  Recipes for both can be found here, I just added some shaved red pepper to the kale this time.

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Chinese Roast Duck Salad
I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce).  The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!
For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

Chinese Roast Duck Salad

I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients.  My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce)The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!

For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot.  The dressing is equal parts lime juice and oil, and about half a portion of honey.  Season with salt and chili flakes, and mix into the salad.

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Beetroot, Goat’s Cheese and Mint Salad
Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes.  Refrigerate, and once cool, toss with 1/4 cup chopped mint.  Top with goat’s cheese, and serve on witlof leaves.

Beetroot, Goat’s Cheese and Mint Salad

Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes.  Refrigerate, and once cool, toss with 1/4 cup chopped mint.  Top with goat’s cheese, and serve on witlof leaves.

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Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots
Serves 4.
Ingredients (beetroot):
1 bunch of beetroots, washed and cut in half
1/4 cup chopped fresh thmye
Olive oil, salt and pepper
Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through.
Ingredients (relish):
1 red onion, quartered (paper can be on)
1 punnet of cherry or grape tomatoes
1/4 cup chopped oregano
Olive oil, salt and pepper
1/4 cup sugar
1/8 cup apple cider vinegar
Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F.  Remove from the oven and let cool enough to remove the papers.  Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate.
Ingredients (pork burger):
500g ground pork
1/4 cup chopped oregano
1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes)
Pinch of chili flakes
Salt and olive oil
Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side.  If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot.  Serve with the relish, sliced cucumber, and a side of the roasted beetroot.

Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots

Serves 4.

Ingredients (beetroot):

  • 1 bunch of beetroots, washed and cut in half
  • 1/4 cup chopped fresh thmye
  • Olive oil, salt and pepper

Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through.

Ingredients (relish):

  • 1 red onion, quartered (paper can be on)
  • 1 punnet of cherry or grape tomatoes
  • 1/4 cup chopped oregano
  • Olive oil, salt and pepper
  • 1/4 cup sugar
  • 1/8 cup apple cider vinegar

Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F. Remove from the oven and let cool enough to remove the papers. Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate.

Ingredients (pork burger):

  • 500g ground pork
  • 1/4 cup chopped oregano
  • 1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes)
  • Pinch of chili flakes
  • Salt and olive oil

Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side. If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot. Serve with the relish, sliced cucumber, and a side of the roasted beetroot.

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Smoked Salmon, Beetroot and Feta Frittata
Ingredients (serves 4):
6 eggs, beaten
1 cup of milk
1 can of sliced beetroots, drained
200g smoked salmon, sliced
1/2 cup feta
1/2 red onion, sliced
Olive oil, salt and pepper
Get the oven nice and hot at 200C / 375F, and in an oven-proof skillet cook the onion in a couple tablespoons of olive oil.  Mix the eggs and milk, pull the pan off the heat, and add.  Layer in your salmon and beetroot, and then top with cheese, salt and pepper.  Bake for 20-30 minutes until golden.

Smoked Salmon, Beetroot and Feta Frittata

Ingredients (serves 4):

  • 6 eggs, beaten
  • 1 cup of milk
  • 1 can of sliced beetroots, drained
  • 200g smoked salmon, sliced
  • 1/2 cup feta
  • 1/2 red onion, sliced
  • Olive oil, salt and pepper

Get the oven nice and hot at 200C / 375F, and in an oven-proof skillet cook the onion in a couple tablespoons of olive oil.  Mix the eggs and milk, pull the pan off the heat, and add.  Layer in your salmon and beetroot, and then top with cheese, salt and pepper.  Bake for 20-30 minutes until golden.

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Pork, Sage and Chili Burger with Roasted Rosemary Potatoes and Beetroot
This.  This was a good idea.  Probably one of the best burgers I’ve had, and maybe a bit healthier than your typical beef burger (that’s what I’m telling myself).
Ingredients:
About 10 baby potatoes
1/4 cup chopped rosemary
Olive oil, salt and pepper
1-2 fresh beetroots, washed and sliced thin
500g ground pork
1/2 cup chopped sage
1 chili, finely diced
1 small onion, finely diced
Tomatoes, cheese, and rolls to serve
Toss the potatoes in the rosemary, a few tablespoons of oil, salt, and pepper.  Bake at 200C / 375F for about 30-40 minutes (depending on size), flipping over halfway through.
Season the beetroot with salt, pepper, and a bit of olive oil.  Roast for 30 minutes, flipping halfway.  Don’t worry if they’re layered on top of each other, just mix them up well when you flip them.
Combine the pork, sage, onion, and chili.  Season with salt and a tbsp olive oil.  Mix well and form into 3-4 patties.  Grill (on the barbeque, or in a grill pan.. or just pan fry it with a small amount of oil) for 3 minutes on each side, and then flip and grill for another 2 minutes on each side (so, 10 minutes total).  Since I did mine indoors, I popped a lid over the top after I flipped for a final time (after 8 minutes cooking), pulled off the heat (it was a cast iron grill, so still hot), and set aside for about 5 minutes to make sure they were cooked through.
Serve on a hot roll with a slice of beetroot, tomato and cheese (smoked cheddar was nice).  I also steamed a bit of spinach to go with the beetroot on the side.  Yum!

Pork, Sage and Chili Burger with Roasted Rosemary Potatoes and Beetroot

This.  This was a good idea.  Probably one of the best burgers I’ve had, and maybe a bit healthier than your typical beef burger (that’s what I’m telling myself).

Ingredients:

  • About 10 baby potatoes
  • 1/4 cup chopped rosemary
  • Olive oil, salt and pepper
  • 1-2 fresh beetroots, washed and sliced thin
  • 500g ground pork
  • 1/2 cup chopped sage
  • 1 chili, finely diced
  • 1 small onion, finely diced
  • Tomatoes, cheese, and rolls to serve

Toss the potatoes in the rosemary, a few tablespoons of oil, salt, and pepper.  Bake at 200C / 375F for about 30-40 minutes (depending on size), flipping over halfway through.

Season the beetroot with salt, pepper, and a bit of olive oil.  Roast for 30 minutes, flipping halfway.  Don’t worry if they’re layered on top of each other, just mix them up well when you flip them.

Combine the pork, sage, onion, and chili.  Season with salt and a tbsp olive oil.  Mix well and form into 3-4 patties.  Grill (on the barbeque, or in a grill pan.. or just pan fry it with a small amount of oil) for 3 minutes on each side, and then flip and grill for another 2 minutes on each side (so, 10 minutes total).  Since I did mine indoors, I popped a lid over the top after I flipped for a final time (after 8 minutes cooking), pulled off the heat (it was a cast iron grill, so still hot), and set aside for about 5 minutes to make sure they were cooked through.

Serve on a hot roll with a slice of beetroot, tomato and cheese (smoked cheddar was nice).  I also steamed a bit of spinach to go with the beetroot on the side.  Yum!

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Roasted Pumpkin, Beetroot, and Goat’s Cheese Salad with Lemon Basil Dressing
This could be a side or a meal, depending on how big you make it.  Easy to get ready ahead of time, and just top with dressing before you serve.
Ingredients:
Half a butternut pumpkin (or squash, depending on what part of the world you’re from), cut in 1 inch cubes
2 whole beetroots, washed and cut in quarters
1/4 cup chopped sage or thyme
Olive oil, salt and pepper
3 cups of chopped cos lettuce
1/4 cup crumbled goat’s cheese
For the dressing: 1/4 cup chopped basil, juice of half a lemon, 1/4 cup olive oil, salt and pepper… mix and set aside
Toss the beetroot and pumpkin in a bit of olive oil, salt, pepper, and the sage or thyme.  Roast the beetroot on high heat for about 15 minutes before adding the pumpkin.  Cook for 10 minutes, flip them all over, and cook for about 10 more minutes, until golden.  Set aside and cool for at least 15 minutes before mixing with cheese and lettuce.  Mix with the dressing right before serving.

Roasted Pumpkin, Beetroot, and Goat’s Cheese Salad with Lemon Basil Dressing

This could be a side or a meal, depending on how big you make it.  Easy to get ready ahead of time, and just top with dressing before you serve.

Ingredients:

  • Half a butternut pumpkin (or squash, depending on what part of the world you’re from), cut in 1 inch cubes
  • 2 whole beetroots, washed and cut in quarters
  • 1/4 cup chopped sage or thyme
  • Olive oil, salt and pepper
  • 3 cups of chopped cos lettuce
  • 1/4 cup crumbled goat’s cheese
  • For the dressing: 1/4 cup chopped basil, juice of half a lemon, 1/4 cup olive oil, salt and pepper… mix and set aside

Toss the beetroot and pumpkin in a bit of olive oil, salt, pepper, and the sage or thyme.  Roast the beetroot on high heat for about 15 minutes before adding the pumpkin.  Cook for 10 minutes, flip them all over, and cook for about 10 more minutes, until golden.  Set aside and cool for at least 15 minutes before mixing with cheese and lettuce.  Mix with the dressing right before serving.

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Pistachio and Basil Crusted Salmon with Roasted Beetroot, Goat’s Cheese and Spinach Salad
Really easy way to dress up some salmon, only takes a minute to put together and really delicious!
Ingredients:
2 pieces of salmon
1/2 cup of white wine
1/4 cup shelled pistachios
1/2 cup fresh basil
2 tbsp olive oil
2 cloves of garlic
Salt and pepper
4 beetroots, quartered
2 tbsp butter
1/2 cup fresh chopped herbs (sage is great, but basil or thyme will do)
Spinach, tomatoes, green onion, goat’s cheese.. whatever you want to put in the salad
Marinate the salmon in wine for an hour while you put the beetroots together.  Melt the butter and toss with the sage and beetroots.  Season with salt and pepper and bake, stirring occasionally, for about 45 minutes.
In a food processor, puree the pistachio, basil, olive oil, garlic, salt and pepper.  Remove the salmon from the wine and put in a baking dish.  Top with the pistachio mixture and put the remaining wine in the pan.  Bake under the grill for 15-20 minutes and serve with the salad and beetroot.

Pistachio and Basil Crusted Salmon with Roasted Beetroot, Goat’s Cheese and Spinach Salad

Really easy way to dress up some salmon, only takes a minute to put together and really delicious!

Ingredients:

  • 2 pieces of salmon
  • 1/2 cup of white wine
  • 1/4 cup shelled pistachios
  • 1/2 cup fresh basil
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • Salt and pepper
  • 4 beetroots, quartered
  • 2 tbsp butter
  • 1/2 cup fresh chopped herbs (sage is great, but basil or thyme will do)
  • Spinach, tomatoes, green onion, goat’s cheese.. whatever you want to put in the salad

Marinate the salmon in wine for an hour while you put the beetroots together.  Melt the butter and toss with the sage and beetroots.  Season with salt and pepper and bake, stirring occasionally, for about 45 minutes.

In a food processor, puree the pistachio, basil, olive oil, garlic, salt and pepper.  Remove the salmon from the wine and put in a baking dish.  Top with the pistachio mixture and put the remaining wine in the pan.  Bake under the grill for 15-20 minutes and serve with the salad and beetroot.

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