Vegan Beetroot with Pickled Quince | Recipe by sousvidetools.com

Vegan Beetroot with Pickled Quince

COOK TIME: 6 Hours
PREP TIME: 24 Hours
DIFFICULTY: Medium
SERVES: 4

Ingredients

Quince pickles

1 quince, peeled
250g of white balsamic vinegar
250g of Chardonnay vinegar
230g of water
1 sprig of lemon verbena

Cheltenham beetroot

4 Cheltenham beetroot
25g of olive oil
1 sprig of thyme
salt
pepper

Marinated beetroot

1 baby golden beetroot
1 baby white beetroot

16 spinach leaves
1 handful of chervil
olive oil
salt

Equipment

EQUIPMENT

Method

Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com

METHOD

To make the pickled quince, combine the white balsamic vinegar, Chardonnay vinegar, water and lemon verbena in a saucepan and heat until the mixture reaches the boil, then allow to cool slightly. Place the quince in a vacuum bag and pour over the warm pickling liquid. Vacuum the bag in a chamber sealer and set aside for 24 hours to pickle.
Preheat the oven to a temperature of 180⁰C/gas mark 4.
Brush the Cheltenham beetroot with olive oil and season with salt and pepper, then arrange on a baking tray and scatter over the thyme.
Place the baking tray in the oven and cook until the beetroot are heated through but still firm. This should take about 30 minutes. Once cooked, take the tray out of the oven. Set aside to cool a little, then peel the beetroot, reserving the skins, and slice the flesh into thirds.
In a blender, purée the skins from the Cheltenham beetroot. Place the purée in a covered container and keep warm until ready to serve.
To make the marinated beetroot, cut the baby beetroot into thin slices. Unseal the vacuum bag containing the quince and remove the fruit, then pour the pickling liquid over the sliced beetroot and leave to marinate.
Finely dice the pickled quince.
When you are ready to serve, heat a dash of olive oil in a saucepan, add the spinach leaves and gently sauté until just wilted. Sprinkle a pinch of salt over the wilted leaves to season.
To serve, smear a spoonful or two of beetroot purée over the base of each plate and top with one of the Cheltenham beetroot. Scatter the diced quince and marinated baby beetroot around the plate, add 4 spinach leaves and finish with a garnish of chervil sprigs.

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Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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