Food

World Vegetarian Day

World Vegetarian Day

Plant-based dining is on the rise globally, and with so many sumptuous dishes on the meat-free menu, it’s no wonder! 1 October is World Vegetarian Day and what better way to celebrate than with a trendy recipe from CHEFS Cape Town?

Head Chef Jenny Ward shares her recipe for a wholesome salt roast beetroot and chèvre terrine with sweet potato lavash – a sure treat for all taste buds!

Salt roast beetroot and chèvre terrine with sweet potato lavash

Lavash

1x sweet potato (grated)

2.5 cups cake flour

1 tsp salt

180 ml water

1x egg

 

Mix the ingredients together until a soft dough forms. Wrap the dough and rest it in the refrigerator until it becomes firm. Roll the dough very thinly using a pasta machine and slice into pieces of a desired size. Bake on a grill at high heat for 2-3 min until golden brown.

 

Terrine:

2 kg beetroot

200 g rock salt

150 g chèvre

80 g sour cream

30 g basil

100 ml olive oil

100 g asparagus

 

Wash and dry the whole beetroot well. Cover the beetroot with rock salt and bake at 200° C for 45 mins until soft. Peel the beetroot and let it cool down. Mix the chèvre and sour cream together and season with black pepper. Slice the cooled beetroot very thinly using a mandolin or sharp knife. Line a mould (a small plastic container will do) with plastic wrap. Layer the beetroot inside the mould, leaving no holes and place a thin layer of chèvre mixture onto the beetroot. Continue layering until there is no more beetroot or chèvre mixture. Place a weight on top of the terrine and press down lightly. Slice the terrine into three pieces and serve.

 

To sample Chef Jenny’s tasty recipes, be sure to visit CHEFS at 81 St John’s Street in Gardens, Cape Town. The kitchen opens for lunch from 12h00-15h00 and for dinner from 17h30-20h30, Monday-Friday. For their full menu, visit www.chefscapetown.co.za

 

Follow CHEFS on Instagram (@chefscapetown) and Facebook (@ChefsCapeTown), and engage using #chefscapetown

 

 

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