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Saturday lunch, sorted!

Today is InternationalRosé Day (14.08.15) and it’s the perfect excuse to celebrate spring a little early this weekend! 

Try this recipe perfected by TV personality and well-known chef, Mynhardt Joubert, with a glass or two of KWV Classic Collection Shiraz Rosé, a bright, salmon-pink wine that shows upfront fruit aromas of strawberries, rose petals and candy floss, with hints of violets, Turkish delight and raspberries. Sign us up, because it sounds delicious!

CARPACCIO AND BEETROOT SALAD 

Ingredients:

Carpaccio (we used ostrich carpaccio) 

One head of Romanesco Broccoli blanched in boiling water for one minute then chilled in an ice bath

Fresh cherries

Sliced fresh strawberries

Baby beetroot, cooked, cleaned and halved

Baby salad leaves

Fresh rose petals

Cucumber ribbons shaved with vegetable peeler and rolled

Fresh lemon

Olive oil

Salt and pepper

Beetroot mayonaisse

Beetroot Mayonnaise Recipe

This is a quick and easy foolproof recipe for home made mayonnaise. You can adjust the quantity keeping in mind that the ratio is one egg to 250ml of oil.

Ingredients:

Two large fresh eggs at room temperature

One tablespoon of wholegrain mustard

Juice of one lemon

Salt and pepper

500ml of canola oil

two small cooked beetroots

Method

Combine the eggs, mustard, lemon, salt and pepper in a blender and blend really well on high speed for one minute. Start adding the oil in a steady stream. The liquid will start thickening instantly. As soon as all the oil is in the mixture add the beetroot and blend until smooth.

Arrange all the ingredients for the salad on a flat board or large salad platter, garnish with lemon juice, olive oil, salt and pepper and fill the rolled cucumber with the beetroot mayonnaise.

So, you’ve got your Saturday lunch sorted but what about dessert? Try out  4 unreal low-carb mousse recipes that will satisfy your sweet tooth.

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