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recipes
Beetroot & fennel gratin with macadamia & hazelnut dukkah
09
Dec
Dec
Ingredients
- 1 garlic clove, crushed
- 1 tsp thyme, leaves picked and chopped
- 500ml double cream
- 50ml soy sauce, or 1 tsp sea salt
- small knob of butter, for the dish
- 700g beetroot, thinly sliced
- 300g potato, thinly sliced
- 1 large fennel bulb, sliced crosswise
- 1 leek, washed and sliced into rings
- thumb-sized piece ginger, grated
- 6 large eggs
- 85g bag watercress, washed
- 1 tbsp extra-virgin olive oil
For the dukkah
- 100g macadamia nut
- 100g hazelnut
- 50g sesame seed
- 2 tsp coriander seed
- 2 tsp cumin seed
- 1½ tbsp fennel seed
- 1½ tsp ground fenugreek
- 1 tsp sea salt
- 1 tsp hot smoked paprika (optional)
Method
- Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
- Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
- Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
- Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
- Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
- To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.