Spring flavours: Zin’s bright & colourful entrée for you to enjoy at home…
A combination of ‘young’ and ‘old’ – sprightly beetroot pairing harmoniously with the ever-reliable decadence of potato. All brought together with a Zin House staple; Jannei fresh goats curd cheese. This is a celebration of the local and the seasonal – in true Zin fashion. And to share a piece of this new Spring menu, Kim has created an at-home version of one of these new fav dishes for you to try yourself. Enjoy!
Ingredients
Beetroot Tapenade:
- 500g fresh young beetroot, cleaned and finely diced*
- 1 small red onion, peeled and finely diced
- 100g pitted black olives
- A handful of chopped continental parsley
- 1 tbsp capers, chopped
- 1 tsp each sea salt flakes and ground black pepper
- 1 tbsp pomegranate molasses
- ½ cup extra virgin olive oil
- Juice of one small lemon
*If the beetroot are not young and tender, roast them in foil until tender, about 20 mins.
Potato Roesti:
- 500g ‘old’ potatoes, coarsely grated
- 1 tsp each sea salt flakes and white pepper
- 125g clarified butter
To Serve:
- 500g fresh curd cheese (Jannei is our fav)
- 100g toasted hazelnuts, roughly chopped
- Pea flowers and tendrils to garnish (or lightly roasted asparagus spears)
Method
Combine all the tapenade ingredients in a bowl and set aside.
Combine the potato with seasoning and press into flattened handfuls. Pan fry in the clarified butter, flipping when golden brown and cook the other side until cooked in the centre.
On a plate, place the roasti, to one side add a good scoop of fresh curd and then top with the tapenade. Garnish with peas flowers (or asparagus) and sprinkle with hazelnuts and any salsa dressing.
Serve immediately.
