Baby beetroot, goat's cheese and roast pork

with chef Bridget Davis

 

  

 

Ingredients

  • 1 bunch of baby beetroot (about 12)
  • 100g creamy goat’s cheese
  • sprigs of thyme
  • 1kg roast pork loin
  • 1 tsp salt
  • 1 pinch of black pepper
  • 10g / 1/2 cup chopped herbs,for example
  • rosemary, basil, thyme and mint

    • blackcurrant dressing
  • 100mls / 1/2 cup blackcurrant
  • juice concentrate
  • 1 tsp bruised anise seed
  • 2 tbs olive oil
  • 1 tbs red wine vinegar
  • salt
    •

     

    Procedure

  • Scrub the beetroot clean (leave part of the tops on), dry and place in a baking dish. Set the Electrolux Compact Combination Steam Oven at full steam and cook for 30–45 minutes in a preheated oven. Test if done with a skewer or fork. Rinse in cold water and remove the skins.
  • A really succulent roast pork can be cooked at a low heat to a core temperature of 55°C. Rub the meat with salt, pepper, herbs and garlic (optional). Put the roast in an ovenproof dish and place in the preheated Electrolux Compact Combination Steam Oven. Roast using the oven’s low-temperature program at 120°C, for about 1hr 50mins before letting the meat rest under a piece of aluminium foil.
  • Mix the blackcurrant juice and anise seed (set some aside for serving) in a pan, bring to the boil and reduce the liquid by half. Let the mixture cool and then strain it to remove the anise seed. Beat in the olive oil and red wine vinegar. Season to taste with salt.
  • Crumble the goat cheese over the beetroot and garnish with thyme, some bruised anise seed and a drizzle of the dressing.
  • Slice the meat into portions and serve with the beetroot salad.

    • Serves 6-8

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