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maltatoday, WEDNESDAY, 24 AUGUST 2016 14 Food Stain it with beetroot on Gourmet Today TV The beetroot is an underrated vegetable. This root vegetable is great in juices and as sides and their purple-staining hue makes them excellent for pretty dishes. James Oakley, head chef of Waterbiscuit at InterContinental Malta showed us just that on last week's episode of Gourmet Today TV. He made a beetroot cured salmon fillet with homemade ricotta and pickled beetroots. Sean Gravina makes a simple salad where he pairs cooked beetroot with orange and chevre. Don't miss our season finale of Gourmet Today TV, coming up this Friday at 18:15 on TVM. Beetroot cured salmon with homemade ricotta Beetroot, orange and chevre salad COMING UP THIS WEEK This week sees our season finale before Gourmet Today stops for a short summer break. Both Sean Gravina and Michael Diacono are in the kitchen for one last time this season as they get together to prepare a few easy entertaining recipe ideas. Sean Gravina gets busy with some interesting summer cocktails, including one with Mexican beer and tequila while Michael makes some simple pasta salads that can be made in advance and served cold. He gives wintery ingredients like roasted pumpkin, brie and rosemary a summery flair. Don't miss the season finale of Gourmet Today TV, this Friday at 18:15. Ingedients Beetroot cured salmon • 500g salmon, skin, bones and fat removed • 200g sugar • 100g salt • 500g beetroot, washed and grated raw Homemade lemon ricotta • 200g full fat milk • 1 tbsp lemon juice • 1 tsp thyme Pickled beetroot • 100g beetroot (peeled and thinly sliced) • 100g white wine vinegar • 50g mirin • 200g water • 30g sugar Method 1. 1. Mix salt, sugar and grated beetroot together. 2. Pack around the salmon ensuring the salmon is completely covered and cure for seven hours in the fridge. 3. Rinse salmon in cold water and dry. 4. To make the homemade lemon ricotta, heat the milk with the thyme and allow to infuse. 5. Slowly add the lemon juice to separate the solid from the liquid and form the cheese. 6. Pass through a cloth to separate the liquid from the solids, season with salt and set aside until ready to use. 7. To make the pickled beetroots, bring to the boil white wine vinegar, mirin, water, sugar. 8. When boiling pour over the beetroot and allow to cool. 9. Set aside until ready to use. It is best to make these a day in advance. 10. To serve slice the salmon fillet into thick chunks and serve with a dollop of the homemade lemon ricotta and some pickled beetroots. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 August, 2016. Ingedients • 400g beetroot • 2 sweet oranges • 1 red chicory • ½ small red onion, thinly sliced • 3 tbsp parsley, chopped • 40g wrinkled black olives, pitted and halved • 50g soft goat cheese • 3 tbsp rapeseed oil • 1 tbsp orange blossom water • 1½ tbsp red wine vinegar Method 1. 1. Place the beetroot in a pot, cover with cold water and bring to the boil. 2. Cook for 1-2 hours, or until tender. When you stick a small knife into each beetroot it should go in smoothly. 3. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half into wedges that are 1 cm thick at their base. 4. Place the beets in a mixing bowl. 5. Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith. 6. Over a small bowl remove the segments from the oranges by slicing between the membranes. 7. Transfer the segments and juice to the bowl with the beetroot, squeezing what is left of the membrane to add as much juice as possible. Discard the membrane. 8. Cut the endive vertically into 2cm thick slices. Break them up into separate leaves and add to the salad. 9. Finally, add the remaining ingredients and toss everything together gently. Toss and adjust the seasoning. 10. Serve topped with the goat cheese. This recipe first appeared on Gourmet Today TV, aired on TVM on 19 August, 2016.