We show you simple ways to ‘blush’ up on some old favourite recipes while celebrating the colour of month, PINK. October is Breast Cancer Awareness Month, which is an annual campaign to increase awareness of the disease. While most people are aware of breast cancer, many forget to take the steps to have a plan to detect the disease in its early stages and encourage others to do the same.
Fragrant Pink-Poached Red Roman
- 1 medium red roman, scaled and cleaned
- 4 cups fish/vegetable stock
- 3 fresh beetroots, cut into pieces
- 2 star anise
- 1 Tbs freshly grated ginger
- 2 fresh garlic cloves, crushed
- 4 spring onion sprigs, chopped
- 3 Tbs soy sauce
- 1 tsp sesame oil
- 1 tsp grated lemon zest
- 3 Tbs honey
- 2 Tbs fig balsamic vinegar, optional
- purple beans, to serve
In a saucepan, big enough to fit the whole fish, combine the stock, beetroot, star anise, ginger, garlic, onions, soy sauce, oil, lemon zest and honey. Bring to boil and cook for 5 minutes.
Add the fish, then turn the heat down and allow to simmer for 10 – 1o5 minutes. Carefully insert a knife to check that it’s cooked, then remove and place on a serving platter.
Strain the liquid into a smaller saucepan, bring to the boil and cook until it’s reduced by half. Season to taste and add the fig balsamic.
Pour over the fish and serve warm or cold with lightly steamed beans on the side.
Beetroot-Poached Egg with Anchovy Butter
- 2 cups of water
- 1 Tbs white vinegar
- 1 beetroot
- 2 eggs
- anchovy fillets
- 2 slices of toast
- Black forest ham
- Rainbow spinach stalks, sliced
In a small saucepan, bring the water, vinegar and beetroot to boil, then reduce to a soft simmer.
Carefully break the eggs into two separate cups. Gently slide the eggs into the liquid and simmer: one minute for a very soft egg, two minutes for a medium one.
Meanwhile, blend the anchovy fillets with butter in a blender then spread on toast.
Using a slotted spoon, remove the eggs and place on the anchovy toast.
Add the ham to your plate and garnish with crisp, sliced spinach stalks. Season with salt and freshly ground black pepper, drizzle with a little olive oil and serve.
TIP: Drop an egg shell in the water and use to serve salt.
Cranberry and Beetroot Steamed Crayfish
- 2 fresh crayfish, cleaned
- 1 tsp pink peppercorn
- 4 cups cranberry juice
- 2 cups rose wine, optional
- 4 Tbs honey, optional
- 2 beetroots
- sliced kohlrabi and fresh radishes to serve
In a large saucepan combine the peppercorns, cranberry juice, wine, honey and beetroots. Boil for five minutes.
Add the crayfish and cook for a further five minutes.
Remove from heat and allow the crayfish to soak in the warm water for five minutes.
Remove, season to taste and drizzle with a little olive oil. Serve warm or cold, with fresh radishes and kohlrabi on the side.
Production by Maranda Engelbrecht – Photography Antonia Steyn
First Published in Elle Decoration Issue #76