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Anna Hansen's Braised rainbow chard with beetroot salsa
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2 x 200g packs Swiss chard
150ml olive oil
Zest of 1 lemon, peeled into strips and roughly chopped
3 cloves garlic, peeled and finely sliced
1 red chilli, split lengthways
2 sprigs rosemary, leaves chopped
1 tsp caraway seeds
Juice of ½ a lemon
FOR THE PICKLED MUSTARD SEEDS
150g yellow mustard seeds
250ml cider vinegar
80g caster sugar
2 tsp salt
FOR THE TRUFFLED BEETROOT SALSA
200g cooked beetroot, finely diced
4 salad onions, finely sliced
1 tbsp light soy sauce
1 tbsp sherry vinegar
3 tbsp pickled mustard seeds, drained
1 tsp root ginger, peeled and very finely chopped
1½ tsp truffle oil
6 slices sourdough bread
1 clove garlic, peeled
Extra virgin olive oil
200g goat’s cheese
1 First make the pickled mustard seeds. Combine all of the ingredients in a pan with 150ml water. Bring to a simmer and cook for 15 minutes until soft. Set aside to cool.
2 Using a sharp paring knife, separate the stems of the chard from the leaves. Bring a pot of water to a rapid boil, add a little salt and blanch the stalks for a minute or two then refresh them in iced water. Drain the stalks and cut in to 1cm lengths. Roughly shred the chard leaves and keep separate.
3 In a saucepan large enough to hold the chard, heat the olive oil over moderate heat. Add the lemon zest, leave to bubble for 1 minute then add the garlic, chilli, chopped rosemary and caraway seeds. When the garlic begins to caramelise, add the chard stalks, lemon juice and a decent pinch of salt.
4 Cover with a lid, reduce the heat and leave to simmer for three or four minutes or until the stalks are tender. Add the chard leaves and continue to cook until they too are tender. Check the seasoning, adding more lemon juice if you like.
5 Combine the salsa ingredients in a bowl and season to taste.
6 To serve, grill the sourdough and rub with garlic. Spoon over the braised chard and its juices as well as a little extra virgin olive oil. Slice the goat’s cheese and lay on top of the chard then spoon over the beetroot salsa to serve.
This recipe was first published in November 2014.