Beetroot is used here to hold together the delicious filling. These are a little fiddly and if you do not fancy the work, you can get the same impact of flavours in a simpler version recipe where the filling is served in baby gem lettuce.
This recipe is using a couple of ingredients released by Odysea Limited in collaboration with Kew Gardens, namely the apple balsamic vinegar. This is a delicious product which can have many applications but should you wish to use a normal balsamic vinegar, just heat to thicken to a syrup consistency. As for the feta and yogurt spread (again sold by Odysea) you can make yourlseves by thinning the feta with some good quality Greek yogurt.
Ingredients (makes 20-30 canapes)
- 2-3 medium sized beetroot of different colours
- 3 small, tight gem lettuce
- 4 Black pudding slices, 250g
- 2 Granny Smith apples
- 2 cloves of garlic, finely chopped
- 2 tbsp feta and yogurt spread
- 2 sprigs of thyme
- Salt and pepper to taste
- 2 tbsp Greek extra virgin olive oil
- 100ml apple balsamic vinegar, plus 2 tbsp
To serve
- Micro greens and or salad cress
- White and black sesame seeds
Method
Make a syrup with the apple balsamic vinegar by bringing to a soft boil in a small saucepan for a few minutes to thicken. If when cool, the syrup is too thick to be brushed, loosen it by adding a little more from the bottle. Keep to the side.
Boil or roast the beetroot until tender. Cut into very small dice (brunoise) if you are going to serve on leaves of gem lettuce.
While the beetroot is cooking, chop the black pudding in very small cubes. Peel, core, slice and chop the apples in tiny cubes also.
Bring a frying pan to a high heat and add 1 tbsp of olive oil. Add the apple and 1 sprig of thyme and cook quickly on high heat to caramelise. It should still have a bite.
Transfer to a bowl. Add the remaining olive oil to the frying pan and cook the chopped black pudding together with the garlic again on high heat stirring for a few minutes. When cooked, add the 2 tbsp of apple balsamic vinegar to the pudding and let it evaporate. Remove from the heat and add to the apple in the bowl. Season and stir.
Transfer the feta and yogurt spread to a piping bag and make a small cut to its tip, no more than the size of a pea. Separate the leaves of the gem lettuce, wash and drain.
Spoon a little of the apple and black pudding mix into each leaf. Pipe dots of the yogurt and feta spread, sprinkle with some sesame seeds and micro greens and last drizzle with the apple balsamic glaze syrup. If you are serving the moon shape beetroot slices, fill, brush with balsamic glaze syrup and sprinkle with sesame seeds.