Ingredients (for 4 persons)
Red beet ragout with lemongrass
300 ml red beet juice
2 tsp. horseradish (paste)
3 Tbs. olive oil
1 tsp. aniseed
1 tsp. mustard seed
2 shallots, peel and chop in small dice
2 bay leaves
2 tsp. sugar
2 blades lemon grass, divide in coarse pieces
400 g. red beets, cut in dice
10 g fresh ginger, peel and grate
½ bunch parsley, wash, and chop finely
Salt, pepper for seasoning
Prepare the ingredients as described above. Puree the red beet juice with the horse radish paste, and set aside. Heat the olive oil in a saucepan. Add the aniseed and mustard seed and brown slightly. Then add the shallots, bay leaves, sugar and lemon grass, and continue to brown to develop the essential oils. To this add the red beet dice and grated ginger, and braise. Deglaze with the mixture of red beet juice and horseradish paste. Simmer for about 20 minutes, season to taste with salt and pepper, and gently blend the finely chopped parsley with the ragout.
Coconut rice
150 g rice, rinse in a sieve
300 ml water
40 g grated coconut nut
6 Tbs. coconut milk
1 shallot, cut small
Parsley (with stem) for decorating
Salt and pepper to taste
Put the rice in a saucepan with twice the amount of water as rice. Bring to a boil, and simmer with closed lid for about 10 minutes until the rice expands. In the meantime, puree the grated coconut together with the coconut milk and the finely chopped shallot. Blend gently with the cooked rice.
To serve: Put the cooked rice into forms, and invert onto the middle of a pre-heated plate. Serve the red beet ragout next to this, and decorate with stalks of fresh parsley.
