Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
0 mins or until the chutney is thick. Discard the muslin
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
br>NOTE: Omitted salt from recipe suggested; feel free to add
lour and add the eggs, beet puree and any other flavorings
bout 30 minutes, until the chutney is thick and dark. (Stirring
To prepare chutney:
Place peppercorns on cutting
br>Frost with a half recipe of Cream Cheese and Applesauce
With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
Immediately ladle simmering mixture into 8 clean, hot 1/2 pint jars, leaving 1/4 inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
Process in boiling ...
he casserole.
FOR THE BEET STOCK: In a 3 to
ith basil.
Serve with chutney.
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Preheat oven to 500\u00b0.
Cut four sheets of foil, each 1 foot square.
Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes.
Divide the leeks equally, placing 1 portion in the center of each piece of foil.
Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast.
Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Prepare chicken.
Melt oil in skillet; add peanut butter. Stir vigorously; add water and seasoning.
Stir in chicken and turn flame low.
Cover; stir from time to time and allow to cook for 6 to 7 minutes.
If more seasoning is desired, add when ready to serve.
Serve in a ring of flaky cooked rice with mango chutney, fresh coconut, fresh hot pepper and any other desired relish.