I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.
Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.
4 large Beetroots – Cooked and Sliced into bite size chunks
60g Goats Cheese
4 Slices of Black pudding
1 tbsp Balsamic Vinegar
1 tsp Mixed Herbs
Handful of Spinach – chopped
Sunflower & Pumpkin Seeds to top
Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.
I source all my ingredients locally so everything is fresh and super tasty! Not joined a Food Assembly near you yet, sign up here:-
1. Coat the chicken in flour and season well, Fry chicken and onions until browned
2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.
3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.
4. Add the butter and return to over to melt through, cook for 1/2 hour more.
5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!
I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.
1. Heat Black pudding in the microwave for 50 secs and mash up.
2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.
The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.
Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things. http://www.hopetoun.co.uk/farm-shop-home.html
They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.
I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.
1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).
2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.
4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!