*nature of eyebrow rising: bewilderment, tainted with jealousy! (…God damn it... I wish I had of thought of that for my party)
Also a pre warning once you delve into the murky world of puree’s you will want more, it’s highly addictive and you will be thinking of where and when to get your next fix… be warned!
If you’re not already familiar with the term Puree let me give you a crash course (that perhaps fine dining establishments might not like us average Joes to think) …the crash and the course being that the process is extremely simple (for the most part) providing you have a good blender and a good imagination. Take your time and think about your dish as a whole…
Pinch of rosemary… finely diced
Butter… couple of knobs
Season to taste
500 g beetroot
4 tbsp sherry vinegar
½ star anisee
100 g natural yogurt
salt, to taste
Leave the star anisee and clove marinating in the vinegar overnight to give that extra edge. Bang all ingredients, minus your cloves and anisee in a blender and process until smooth and silky (add another teaspoon vinegar if need be or add more ogurt to get that flourescent glow from your puree)… Done….
5 medium dried red chillies… de stemmed and de seeded
1 jalapeno chilli… de seeded… finely chopped
2 garlic cloves… minced
2 tbsp vegetable oil
2 ½ tsp cumin… ground
5 tbsp butter
1 tsp sugar
Salt to taste
In a bowl, cover the chestnuts with boiling water. Allow to stand until the skin can be peeled off easily with a small knife or even your fingernails
Into the cream and cook on a low heat until chestnuts are soft to touch (squish between the finger test)... Remove from the heat and bang into a blender.
1 tbsp fresh dill
¼ tsp nutmeg… ground
1 ½ tbsp chicken or vegetable broth
Season to taste
tub of butter
Smoked oil ...to taste
season to taste
This puree is so, so simple but worth it. Lots of butter into a pan... bang in the roughly chopped onion and let simmer on a low, low heat for a couple of hours. Strain butter. Blend carmelized onion with a drop of smoked oil. Wow... deep deep falvours wheter it be on a burger, sunday roast dinner or served with game... deep, deep flavours and if your mammy likes onions as much as my mammy likes onions... she will love you for this puree... Bang!