Chorizo, Beetroot & Ricotta Baguette

Another 'perfect for a weekend lunch' recipe idea here, again using produce sent to me for recipe ideas by Laverstoke Park Farm. I must say, I've really enjoyed eating cheese and black pudding for the last three days!

Chorizo, Beetroot & Ricotta Baguette

Ingredients:

10-15 cm hard chorizo
half a red onion
three steamed beetroot - buy ready prepped, but not the vinegary ones!
handful baby spinach
baguette
black pepper
Laverstoke Park Farm Buffalo Ricotta
squeeze of fresh lemon juice
thyme leaves
extra virgin olive oil

Method:

Slice the chorizo at an oblique angle so you have ovals rather than rounds.
Fry it off in a little olive oil and add the sliced red onions. Fry until the chorizo is crispy and the onions are caramelised. They'll help each other out here!
Once ready, cube the pre-cooked beetroot and add to the pan. Heat through.
Grind over a little black pepper.
To serve, slice the baguette and add a handful of baby spinach.
Top with the chorizo, beetroot and onions.
Pour any remining pan oils and juices over the top.
Dollop ricotta across the mixture.
Now, this is the bit that brings it all together so don't leave it out...sprinkle fresh thyme leaves, a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and a grinding of black pepper over the top.


Thank you Laverstoke Park Farm...not just for the produce, but for getting me back in the kitchen and inventing! I've loved it. 



Disclaimer: The products I received were complimentary for review and recipe development purposes. All opinions given are my own, honest and truthful.

Day 2: Mozzarella, beetroot and rocket salad

Mozzarella, beetroot and rocket salad
recipe: Janine Ratcliffe
Olive Magazine, August 2009

According to the recipe, it should take 10minutes, serve 2, and is classed as 'easy'.

Ingredients

50g bag rocket
1 ball mozzarella, torn into pieces 4
cooked beetroot, cut into wedges
2tbsp red wine or sherry vinegar
1tsp dijon mustard
2tbsp toasted pine nuts


Method

Divide the rocket, cheese and beetroot between two plates. Whisk the vinegar ( I used red wine vinegar) and mustard together then whisk in 2 tbsp olive oil and season. ( I put it all in jar and shook it!) Drizzle over the salads then scatter over pine nuts.

What it should look like...

Original photograph: Lis Parsons

What mine looked like...

The facts:
Again, very easy to make and well within the ten minutes, especially if you don't spill beetroot juice everywhere along the way! I used a 70g bag of rocket to serve two, rather than the 50g suggested, all 4 beetroot and the whole mozzarella. Again, though, the very hungry husband (a bit like the very hungry caterpillar but I don't think he's going to turn into a butterfly just yet!), having been swimming this time, was 'extra' hungry. I gave in and popped a (I'm not ashamed to admit it) ready-made frozen garlic bread into the oven to fill him up. This meal would be perfect as a summer Saturday lunch rather than a work-day tea.

Taste:

The dressing was one I make regularly and added a needed zing to this dish, although a drizzle of lemon would work alongside it. There is no denying the flavour combinations are well-chosen, but in its simplicity, it sacrificed a little depth of flavour and with each bite, a little of its character was lost. My husband doesn't actually like beetroot; his suggestion was to add bacon, however, that's his suggestion for most meals! Despite this, he did eat half the beetroot, and really enjoyed the rest of the salad. I'd use these flavours again but in smaller portions, perhaps as a starter or main course garnish, rather than a stand-alone dinner.


Looking forward to tomorrow's Orzo, feta and pepper salad.