Well, YOU did write "YOU do have the best food posts" in MY Comments Box.. so here is a 'Foodie Post' especially for YOU, I hope that YOU don't mind sharing it with MY other Dear Readers?
OK.. get following assembled..
Baking tray.. size large, no point in doing jurst a little amount of this.. your family will lurve it and beg for more, so do lots all in one go.
2 kilos - 4 or 5 lbs of Beets. Save leaves for something else.
Same amount of Red Onions.
2 Whole heads of FRESH Garlic - preferably soft neck, this seasons.
Plus 4 extra Cloves.
Sea Salt.
Olive Oil at least half a Pint. Plus extra..
Black Pepper in mill.
10 Dried Bay Leaves.
10 Fresh Limes.
HOT OVEN.. And a liquidiser....
Slice Onions.
Chop Beets into quarters then quarter these again, NOT too finely.
Crush Garlic - SHE puts them onto a board and whacks them with the side of a Jam Jar, skins split open and Garlic's crushed.
Into large roasting pan pour a good amount of Olive Oil, put in Bay leaves, Beets, Garlic and Onions and stir to coat with Oil, pour another slug of Oil into pan to make sure everything is coated and NOT dry. Sprinkle on a dessert spoonful of crushed Seal Salt and lots of freshly ground Black Pepper.
Place on middle rack in hot oven for 15 minutes, then turn temp down to medium. Cook for a further 45 minutes, when Beets are jurst turning soft, turn off oven.
Watch them.. do not let the vegetables burn.. all vegetables have a different content of moisture..
Whilst Veg are roasting assemble extra Garlic cloves, Limes and Salt..
Juice Limes and scrape flesh out of skins and add to juice in liquidiser bowl, add finely crushed Garlic and 2 table spoonfuls of Sea Salt.. liquidise until all ingredients are well mixed.
Pour into a large mixing ceramic or glass bowl NOT STAINLESS STEEL!
Immediately the Beets are testing slightly soft when tested with a sharp knife, remove from heat and put into bowl with Lime Sauce..
The Beets and Onions, from being a dark colour, will immediately react to Lime Juice!! It is really quite spectacular!!
Allow to cool in bowl, stirring frequently then, put into Mason or Ball Glass Jars. Always allow a little space at the top of the vegetables, pour on a little extra Olive Oil, a sprinkling of Salt and top with a new Bay Leaf.
Close lid, test rubber seal is good. LEAVE to 'brew' for at least 2 weeks.
And enjoy it.. SHE has friends who grovel for jars of this Relish at Christmas time! Wonderful with Beef, Chicken, Goose, Ham or Turkey.. or with Cheese.. it stands up very well with a strong Cheddar.
In fact.. it is SCRUMMYDUMPTIOUS beyond belief! YumYum. This is roasting in OUR YumYum HQ at this precise moment!
There, that wasn't too embarrassing, was it?
GeeGee Parrot.
August 25th, 2012.
OK.. get following assembled..
Baking tray.. size large, no point in doing jurst a little amount of this.. your family will lurve it and beg for more, so do lots all in one go.
2 kilos - 4 or 5 lbs of Beets. Save leaves for something else.
Same amount of Red Onions.
2 Whole heads of FRESH Garlic - preferably soft neck, this seasons.
Plus 4 extra Cloves.
Sea Salt.
Olive Oil at least half a Pint. Plus extra..
Black Pepper in mill.
10 Dried Bay Leaves.
10 Fresh Limes.
HOT OVEN.. And a liquidiser....
Slice Onions.
Chop Beets into quarters then quarter these again, NOT too finely.
Crush Garlic - SHE puts them onto a board and whacks them with the side of a Jam Jar, skins split open and Garlic's crushed.
Into large roasting pan pour a good amount of Olive Oil, put in Bay leaves, Beets, Garlic and Onions and stir to coat with Oil, pour another slug of Oil into pan to make sure everything is coated and NOT dry. Sprinkle on a dessert spoonful of crushed Seal Salt and lots of freshly ground Black Pepper.
Place on middle rack in hot oven for 15 minutes, then turn temp down to medium. Cook for a further 45 minutes, when Beets are jurst turning soft, turn off oven.
Watch them.. do not let the vegetables burn.. all vegetables have a different content of moisture..
Whilst Veg are roasting assemble extra Garlic cloves, Limes and Salt..
Juice Limes and scrape flesh out of skins and add to juice in liquidiser bowl, add finely crushed Garlic and 2 table spoonfuls of Sea Salt.. liquidise until all ingredients are well mixed.
Pour into a large mixing ceramic or glass bowl NOT STAINLESS STEEL!
Immediately the Beets are testing slightly soft when tested with a sharp knife, remove from heat and put into bowl with Lime Sauce..
The Beets and Onions, from being a dark colour, will immediately react to Lime Juice!! It is really quite spectacular!!
Allow to cool in bowl, stirring frequently then, put into Mason or Ball Glass Jars. Always allow a little space at the top of the vegetables, pour on a little extra Olive Oil, a sprinkling of Salt and top with a new Bay Leaf.
Close lid, test rubber seal is good. LEAVE to 'brew' for at least 2 weeks.
And enjoy it.. SHE has friends who grovel for jars of this Relish at Christmas time! Wonderful with Beef, Chicken, Goose, Ham or Turkey.. or with Cheese.. it stands up very well with a strong Cheddar.
In fact.. it is SCRUMMYDUMPTIOUS beyond belief! YumYum. This is roasting in OUR YumYum HQ at this precise moment!
There, that wasn't too embarrassing, was it?
GeeGee Parrot.
August 25th, 2012.
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