Well being from the "City Nationals" Branch I do prefer my Beetroot slowly oven roasted , served with a Goats Cheese Tart.



    * FOR THE FILLING:
    * 500g small beetroot, roasted, peeled and cut into wedges
    * 25g unsalted butter
    * 3 red onions, halved and finely sliced
    * 150ml red wine
    * 2 tbsps cider vinegar
    * 1 ½ tbps honey
    * 1 tbsp thyme leaves, roughly chopped
    * 2 tbsp dill, finely chopped, plus a few fronds to finish the tart
    * 280g goat’s cheese log
    * Salt and freshly ground black pepper

For this recipe, I used a loose-bottomed Victoria sandwich tin to make a deep tart, about 20cm in diameter and 5cm deep; if you want to make a thinner tart, use a tin that’s about 24cm diameter. Prepare and blind bake the case as for the lettuce tart recipe. Increase the oven temperature to 200C/400F/Gas mark 6. Warm the butter in a pan and gently fry the onions until soft. Add the red wine, vinegar, honey, thyme, salt and a few grinds of pepper. Stir and increase the heat. Cook until almost all the liquid is absorbed and the mixture is glossy; stir in the cooked beetroot and dill and season well. Cut the goat’s cheese into 1cm thick slices and arrange a few on the bottom of the tart. Tip over the beetroot mixture and place the rest of the goat’s cheese rounds on the top. Bake for 25-30 minutes until the cheese is bubbling and golden. Scatter the dill fronds over the top and serve warm.


Why this is not in this years CWA Cookbook is anyone"s guess?

The pumpkin beats beetroot hands down. It's also a long time favourite in the National's camp. Everybody liked Flo's pumpkin scones.

By the way, I'd like to introduce the latest Nationals candidate. He's just been nominated for Parkes. I reckon he'll get in no problem there. He just needs a nice green ribbon to make it plain that he represents the Nationals. 

Well seeing as the MODERATOR has  not anointed a new veggie for us this week allow me.
This weeks winner is ASPARAGUS

I'd like to nominate the humble Swede.

A vegetable shunned by society because of its unfortunate link to all things skando.

Sure, it's hard to make appertising, but surely we should give it a go?
Perhaps if it was renamed to the "Dutch" we wouldn't have such a problem with it?

the winner of this week's vegetable of the week thread is the swede

discuss swedes here

... wrote on Oct 5^th, 2011 at 2:24pm:



Seeing some of their women I'd happily be pussywhipped

The "City Nationals" branch cookbook does have a Swede recipe and it combines the humble Swede with God's finest creation, the Pig.

Ingredients:

6 rashers of Bacon trimmed of fat
Olive Oil
1 onion chopped
1 lge Swede cubed
1 carrot sliced
400ml chicken stock
4 lge potatoes halved
Handful of chopped parsley


Swede and bacon were made for each other, so putting them together in a pie gives swede a starring role for once

Serves 4
Ready in 30 minutes

Method

  1. Put the bacon in a non-stick pan with 1 tbsp olive oil and brown. Remove, and brown the onions in the same oil. Return the bacon to the pan along with the swede and carrot and season well. Pour in the chicken stock, cover and cook for 5 minutes or until the veg is tender. Stir in the parsley. Divide between 4 individual pie dishes. Keep warm.
  2. Meanwhile, cook the potatoes in boiling water until just tender (about 8 minutes). Drain and cool, then mash. Spoon onto the swede mixture, keeping the potato fluffy, and sprinkle with seasoning. Grill until the potato starts to brown.

... wrote on Oct 5^th, 2011 at 2:24pm:


I'm sorry, I beg to differ. Danes have much bigger pussies. Have you ever had a poke at one?

Don't feel a thing mate.

And yet, they do go well with bacon. Hence, my nomination for this week: the Dane, that most multicultural of vegetables. A chalky staple, but still -

Divine!