TXOGITXU Meats in Astigarraga is the world known distributor of highest quality red meat. Imanol is so passionate about his product, that he travels all around the world searching for best quality, older cows with higher fat content, which makes his meats so special. After maturing the meat in his coolers he distributes it all around Europe. I will share more from our visit later. Here is Imanol cooking for us. You can see how beautifully mature the meat looks.
The layers of fat are unbelievably orange and give the meat its unique flavour.
For more information on TXOGITXU please visit their website www.txogitxu.com
Salt baked beetroot http://www.foodand.co.uk/contributors/plentytodeclare-food-photography/
Very excited to have my images featured on the food blog Food&_ along the fabulous poppedupmarket soft cheese recipe. Enjoy and let us know how it went ;)
Got my little square on contributors page on the Food& food blog YEY!!!
Very excited to have my images featured on the fabulous @Food&_ blog along the recipe by www.poppedupmarket.co.uk !!!
London Borough Market
I’ve been a vegetarian for the last 4 years and constantly on the look out for ways to add some new texture to my food. Recently I came across quinoa, which I know has been around for 4,000 years ;)
In case you new to it too you can try the simple recipe of roasting it and adding to salads, soups or sandwiches like I do.
- soak quinoa in water for few minutes
- then whisk it for about 5 min and drain the water to get rid of the soapy residue
- heat up the pan and put 1- 2 table spoons of wet quinoa
- stir a lot to avoid burning
- the water will evaporate and the seeds will start to pop
- after a while you will start smelling a lovely nutty scent
I recommend to keep the heat low.
*I always use organic products.
*please support organic and local produce
Michelin star chef Paul Merrett at work.
Salt baked beetroot
150g Rock Salt
100g Plain Organic Flour
3 large Free range egg whites
4 small Heritage beetroot
2 Springs of Thyme
I tablespoon Balsamic Vinegar
Preparation time: 10 mins
Cooking time 60 mins
• Heat the oven to to 180C/190C fan/gas 5.
• Mix the salt, flour and egg whites together to form a sticky paste
• Wash the beetroot and coat with the paste it doesn’t have to be perfect!
• Put onto a baking tray and place into the oven for 60 minutes
• Remove from the oven crack open the crust ( you can use the crust for a serving dish)
• Rub the skin off (you may want to use gloves for this!) and then drizzle with balsamic vinegar
• You are now ready to serve!
Salt baked Beetroot with sour dough crumbs
Brief description: Very thinly sliced beetroot arranged neatly on a plate with Red amaranth, small beetroot leaves then drizzled with a little olive oil and balsamic vinegar. Sprinkled with toasted sour dough crumbs.
Recipe @PoppedUpMarket www.poppedupmarket.co.uk
random breakfast shot
Preparation time: 10 minutes
Cooking time : 2 minutes
Difficulty: Very easy
1 bunch of watercress
1 bunch flat leaf parsley
150g softened unsalted organic butter
2 tbsp. virgin olive oil
Salt & pepper to taste
• Bring a pan of water to boil then place the bunches of watercress and parsley into the pan until the leaves soften and wilt.
• Remove from pan and place in a bowl of cold water then drain off and squeeze out any excess water
• In a food processor put the chilled leaves, butter and olive oil
• Blitz on a high speed until all of the ingredients are blended together
• Season to taste
Canapé of Salt baked Baby Beets watercress emulsion
Brief description: Cook a trimmed bunch of baby beets in rock salt covered with foil and a sprig of thyme for 40 minutes, peeled leaving the root and a little stalk. Place each beet onto a watercress emulsion and serve.
Recipe by @PoppedUpMarket www.poppedupmarket.co.uk
Beetroot botanical name Beta Vulgaris
Beetroot is an enormously versatile vegetable related to the turnip, sugarbeet and swede family. It was originally found wild on the coastlines from India to Great Britain and then cultivated in the Mediterranean and Middle East for its leaves. The original shape was long and similar to the French Crapaudine beetroot. Round beetroot was not introduced until 1600’s and more popular in Eastern Europe. We now see many varieties; Heritage and Organic are popular at present.
As well as its fantastic eating quality the properties of beetroot have exceptional medicinal qualities and in early years this outweighed any eating benefits.
With the cold wet winter months, comfort eating and maybe too much wine! Eating beetroot can lift your mood and help detox your body.
Containing powerful antioxidants which boost stamina its soluble fibre has also shown to have cholesterol lowering capabilities.
Also high in folic acid gives natural pick me up, and just 3 baby beetroots are equal to one of the recommended 5 a day.
Text by @PoppedUpMarket www.poppedupmarket.co.uk