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Source: Dream | The Daily Post
This is one of those kitchen experiences where everything just came together perfectly…a dream to prepare and more so to consume…
The foundation was another of Jen Rice’s cracker recipes, Roasted Beets With Goat Cheese And Honey…if you have any interest at all in spicing up your kitchen and your diet, you really must check out Jen’s site Sugar Soil: it’s chock full of great ideas and cues to try different ingredients. Living in rural New Zealand, our local shops don’t have the same range of more exotic items as larger centres: at the moment, I’m making regular purchases from Happy and Healthy for things like root tumeric, agar, black rice and bulk almonds and chia seeds.
Anyway…as I’ve discussed on a couple of occasions previously, my green journey is driven by a desire to eat and be more healthy and less by any philosophical issues – although the Hot Doc’s insights into what gets pumped into commercial chicken and cattle gives me pause – so I’ve not gone entirely vegetarian or diary-free, just adjusted my habits for more healthy outcomes…which is why I’m quite comfortable with the dairy content of this particular dish…
As you can see, it is quite simple to prepare but I did make some minor changes:
I thought that I was buying baby beets at the supermarket: I was but it was only when I opened the packets to actually use them that I realised that they were precooked. I should have and will in future just buy normal beetroot.
Jen’s cooking time for this is up to four hours in the oven – I don’t get home from work til around 6 and there is no way that I will be waiting til after 10PM for dinner. My cunning plan was to just toss it all in the slow cooker while I was at work. This sounded like a good plan until I found that the beets were precooked.
I wanted a rice base to bulk it out as a meal – as writ in the original recipe it is more a snack or an entree than a meal in its own right – so set up a cup of black rice to pre-soak through the day so that the only cooking and delay in the evening would be cooking the rice.
I couldn’t find any goat feta locally so opted for the stuff from cows…I think I’ll survive.
I used black sea salt instead of normal salt – I bought some of this just to try but then found I had run out of normal salt any way so it is going into anything calling for salt.
I warmed the honey so it would mix better with the balsamic and spread over the beets.
I was worried that the precooked beets would just turn into mush after a day in the slow cooker. I needn’t have worried as they were still nice and firm when I nervously lifted the lid off that evening.
From there it was just a matter of flicking the rice cooker to ‘cook’ and dicing up a third of the feta…and then racing up to the National Park Village just before it closed to get the Greek yogurt that I had forgotten on my way home – they had none so I had to settle for natural yogurt: not a biggie for this non yogurt connoisseur. They only had a mega container though so will be applying yogurt to the next week or so of meals just to burn it up…
Yes, my plating still needs work but OM-bloody-G!!! Did this taste good or what??? The best meal I have eaten in a long time – if I do say so myself – even better than the coriander tacos from Eat in Ohakune or my meal at Kokako the last time I was in Auckland and I COOKED IT!!!!
The challenge now is to be able to recreate this success next time. yes, it is possible that the sugars in the beets and the honey contributed to some extent to my sky-rocket level of satisfaction and enjoyment but then my serving also filled me up…
Whether by accident, chance or skill (most likely one of the first two!), this meal offers a great combination of texture and flavour:
The soft smooth beet, yoghurt and cheese is offset by the texture of the black rice.
The sweetness of the beets and rice is balanced by the more tart cheese and yoghurt.
Even the colours work well with the dark red of the beets and the black of the rice contrasted nicely by the lighter cheese and yoghurt.
There’s not really anything that I would change about my ingredients or preparation of this dish – if it ain’t broke… – other than use raw beets next time and see if I can find some Greek yoghurt…This was the first time that I had used the black sea salt and the black rice but both performed well: many recipes mention the need to soak the black rice overnight but it came out well after soaking through the day and also came out of the rice cooker, even after presoaking, better and cleaner than normal white rice…
15 out of 10 on the yummilicious scale!!!!