Pomegranate Bordelaise
CREAMED SPINACH & YELLOW BEET SALAD
Serves 2
INGREDIENTS
Bordelaise
• 2 cup red wine (good, but not too good)
• 3 cup vegetable stock
• 2-3 chopped shallots
• salt to taste
• pepper to taste
• bay leaf
• a few thyme twigs
• a dash of parsley
• 60g beurre manié (1:1 butter & all-purpose flour)
• 2x Juicy Marbles' filet
• Pomegranate seeds
• 3 cup vegetable stock
• 2-3 chopped shallots
• salt to taste
• pepper to taste
• bay leaf
• a few thyme twigs
• a dash of parsley
• 60g beurre manié (1:1 butter & all-purpose flour)
• 2x Juicy Marbles' filet
• Pomegranate seeds
Cream Spinach
• 4 cups of spinach (about 2 big handfuls)
• 1 yellow onion, minced
• 1 tbsp butter or oil
• 2 tbsp flour
• 2 garlic cloves crushed and chopped
• 1/2 tsp salt
• 1 cup of soy cream
• 1/4 cup of oat milk
• 1 yellow onion, minced
• 1 tbsp butter or oil
• 2 tbsp flour
• 2 garlic cloves crushed and chopped
• 1/2 tsp salt
• 1 cup of soy cream
• 1/4 cup of oat milk
Yellow Beet Salad
• A few yellow beets
• Glassa balsamic vinegar
• Sesame seed oil
• Salt
• Red peppercorns
• Glassa balsamic vinegar
• Sesame seed oil
• Salt
• Red peppercorns
METHOD
For the bordelaise
1. Slowly sauté the shallots until caramelized.
2. Add wine and bring to boil. When it starts bubbling, you can burn the evaporating alcohol. Not necessary, but very cool.
3. Reduce the heat and add the bay leaf & thyme. Reduce the wine until it looks goo-like. Don't let it go further than that, else it might become bitter.
4. Add the stock and bring to boil. When it starts bubbling, reduce the heat and simmer for about 10 minutes.
5. Add the buerre manié, which will slowly start thickening the sauce. It will help yield much more sauce than just letting everything evaporate. Mix & stir well until all of it is nice and uniform.
6. Have a little taste and add salt & pepper accodring to your personal liking.
7. Stir & reduce until you reach the "nappe" consistency, meaning the sauce coats the back of your spoon. Once you reach it, you are done.
8. Set the sauce aside and strain it into a separate bowl, so you get rid of the shallots and other particles.
9. Pour over the filets and sprinkle some pomegranate & parsley.
2. Add wine and bring to boil. When it starts bubbling, you can burn the evaporating alcohol. Not necessary, but very cool.
3. Reduce the heat and add the bay leaf & thyme. Reduce the wine until it looks goo-like. Don't let it go further than that, else it might become bitter.
4. Add the stock and bring to boil. When it starts bubbling, reduce the heat and simmer for about 10 minutes.
5. Add the buerre manié, which will slowly start thickening the sauce. It will help yield much more sauce than just letting everything evaporate. Mix & stir well until all of it is nice and uniform.
6. Have a little taste and add salt & pepper accodring to your personal liking.
7. Stir & reduce until you reach the "nappe" consistency, meaning the sauce coats the back of your spoon. Once you reach it, you are done.
8. Set the sauce aside and strain it into a separate bowl, so you get rid of the shallots and other particles.
9. Pour over the filets and sprinkle some pomegranate & parsley.
For the cream spinach
1. Heat a medium sized pot. Add some oil. When the oil is hot add the minced onion. Sautee for a few minutes until translucent.
2. When the onion is cooked add the flour to the onions. Mix it up and cook for 2 more minutes.
3. Next add all the remaining ingredients to the pot. Mix it up and cover it. Cook for about 25 minutes.
Yellow Beet Salad
1. Heat the oven to 220C° and put the beets in the oven. No need to peel them or put oil on them or do anything. Roast them for about 45 minutes to an hour, depends how big your beets are.
2. When the beets are done cooking take them out of the oven and let them cool. When they have cooled down, peel them. You can use your fingers, a peeler or a knife.
3. Slice up the yellow beet into bite sized chunks. Drizzle them with glassa basamic, sesame oil, salt & red pepper corns.
