Mick & Muireann had a BLAST on Today with Maura & Daithi. Here are some of the recipes from the show which are straight out of our brand new book - GIY's Know-It-Allmanac! (dubbed the ULTIMATE Christmas gift for all the family) You can buy here.
CHOCOLATE & BEETROOT BROWNIE
INGREDIENTS
-150g grated cooked beetroot
-150g butter
-150g dark chocolate drops
-2 eggs
-150g sugar
-90g flour
-30g flaxseed (or sesame, pumpkin... your choice…)
METHOD
Melt the chocolate and the butter in a plastic bowl in the microwave on low power or in a mixing bowl over a pot of boiling water (called a ‘bain-marie’)
Whisk the eggs with the sugar in a second mixing bowl for 3 minutes and incorporate the melted chocolate mix in the egg mix.
Fold in the sieved flour then fold in the grated cooked beetroots.
Pour the brownie mix in a greased baking pan (approx. 22cmx22cm).
Sprinkle the seeds over the top and baked at 160℃ for 35min.
Serve lukewarm….
CHRISTMAS PESTO
INGREDIENTS
-100g Brussel sprouts
-15g smoked cheddar
-15g walnuts
-1 garlic clove
-200ml olive oil
-1 pinch of salt
-1 drop of raw cider vinegar
METHOD
Wash and chop roughly the Brussel sprouts. peel the garlic. Grate the smoked cheddar.
Place all the ingredients in a food processor (or juicer is even better)
Blitz until smooth. Check the seasoning (note: if the pesto is too bitter add more vinegar)
This full-body pesto is a great dressing for salad, pasta dishes or great as a simple dip.
BEETROOT CHUTNEY
a locally sourced version of cranberry sauce
INGREDIENTS:
-5 medium raw beetroots
-1 shallot
-20cl red wine vinegar
-2 tablespoons of muscovado sugar
-1 teaspoon of dried rosemary powder
-sea salt
METHOD:
Cook 4 beetroots in salted boiling water for 1 to 4 hours until cooked through.
Cool the beetroots for 15 minutes in cold water and peel them.
Puree the cooked beetroots with half of the red wine vinegar in a food processor.
Peel and slice the shallot. Cook them for 5 to 8 minutes on low heat with the remaining vinegar, muscovado sugar and dried rosemary.
Wash, peel and grate the remaining raw beetroot.
In a large mixing bowl, fold the cooked shallot with the grated raw beetroots and beetroot puree.
Taste and adjust the seasoning. Add more sea salt and vinegar if needed.
