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.
