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THE OUTBACK

Food : Main Courses

THE OUTBACK

Ingredients

Ingredients for Salt-Crust Baked Beetroot
• 500g Plain Flour
• 400g Water
• 200g Murray River Pink Salt, finely ground
• 2 sprigs Thyme
• 5 twists Black Pepper
• 50ml Pepper Berry Vinegar
Ingredients for Whipped Goat’s Curd
• 100gm Fresh Goat’s Curd
• 4tsp. Double Cream
• 1tsp. Chardonnay Vinegar
• 2 twists White Pepper
Ingredients for Macadamia, Beetroot And Rye Sand
• 100g Roasted Macadamia, coarsely chopped
• 100g Air-Dried Beetroot Powder
• 100g Toasted Rye Bread, coarsely chopped

Method

Salt-Crust Baked Beetroot Method
  • Preheat the oven to 200°C.
  • Gently clean the beetroot by scraping with a small knife; do not peel them.
  • Mix all the salt crust ingredients together in a large bowl to form a paste.
  • Roll this paste out on a floured surface, then wrap each beetroot up in some of the paste; push the edges together to seal it.
  • Lay the wrapped beetroot on a baking tray, and bake for 45 minutes–1 hour until cooked, set them aside to cool.
  • When the beetroot are cool to the touch, break all the paste open and take them out; they should be cooked but still firm to your touch.
  • Take the skins off carefully.
  • Marinate in pepper berry vinegar.
Whipped Goat’s Curd Method
  • Whip the goat’s curd ingredients together in a large bowl until smooth. Store in a piping bag with a 1cm plain nozzle, put the bag in a dish and chill it in the fridge.
Macadamia, Beetroot And Rye Sand Method
  • Mix all ingredients together, then season to taste.

Created by : Ian Jones