Beetroot Tapioca crackers
- ½ cup tapioca pearls 2 tb sp Sosa Freeze Dried Beetroot Powder
Beetroot and Tapioca Cracker, Beetroot Ketchup, Roasted Beetroot with a Hint of Strawberry and Bronze Fennel.
Christos Siomadis
17th April 2023
Beetroot and Tapioca Cracker, Beetroot Ketchup, Roasted Beetroot with a Hint of Strawberry and Bronze Fennel.
270 min
Beetroot Cracker with different textures of Beetroot and Hints of Verjus & Strawberry.
-Suitable for Amuse Bouche / Canape/ Bar Snack
-Vegan / Gluten Free
For the Beetroot Tapioca crackers:
½ cup tapioca pearls
2 tb sp Sosa Freeze Dried Beetroot Powder
Method:
Bring a medium to large pot of water to the boil and add the tapioca pearls while stirring with a whisk. Bring to a simmer and cook for 20 minutes or until all the pearls become translucent. Add more cold water if it becomes too starchy and thick. Once cooked, strain the tapioca in a sieve and rinse under cold water to remove all of the starch. Transfer the tapioca pearls in a bowl, add the Beetroot Powder and mix together. Line an oven tray with baking paper and using a fish slicer spread out the Beetroot tapioca pearls, as thin as possible. Pop in the oven or dehydrator at 65°C degrees, until very dry and crisp about 3-4 hours. Fry the crackers at 200°C, till expanded and crisp. Remove the crackers from the hot oil as quick as possible otherwise you will lose their nice and bright red colour. Place the crackers to kitchen paper to absorb any excess oil and season with table salt.
For the Roasted Beetroot Dice and Seasoning:
2 Beetroots
salt
pepper
25g of olive oil
4 sprig of thyme
Seasoning:
Drizzle of extra virgin olive oil
Drizzle of strawberry vinegar
Salt
Method:
Preheat the oven to 180°C/gas mark 4
Rub the beetroots with the olive oil, salt and pepper and the thyme sprigs and wrap them with tin foil.
Place them onto a tray with and roast in the oven for about 1 hour until cooked but not soft.
Leave the beetroot to cool slightly before peeling and cutting into a 3x3 mm small dice.
Before service add the desired amount of diced beetroots in a little mixing bowl and season with a drizzle of olive oil, strawberry vinegar and salt.
Rub the beetroots with the olive oil, salt and pepper and the thyme sprigs and wrap them with tin foil.
Place them onto a tray with and roast in the oven for about 1 hour until cooked but not soft.
Leave the beetroot to cool slightly before peeling and cutting into a 3x3 mm small dice.
Before service add the desired amount of diced beetroots in a little mixing bowl and season with a drizzle of olive oil, strawberry vinegar and salt.
For the Beetroot Ketchup:
400 gr. Beetroot juice
120 gr. caster sugar
50 gr. Verjus
30 gr. Lime Juice
7 gr. agar agar
Method:
Put the sugar and the Beetroot juice in a sauce pan and bring them up to a boil until the sugar is completely dissolved. Add the agar agar and whisk it until is completely dissolved. Bring the mixture up to a boil and simmer it for another 2 minutes. Pass the mixture through a fine sieve and put it in a metal container, cool it down and then add the Verjus and the lime juice. Put it in the fridge for 2 hours to set. When is ready, cut the gel in squares and blitz it in the thermomix in the highest speed to make a nice velvet fluid gel. Pass the gel through a fine sieve and put it in a squeeze bottle or piping bag.
For the finishing:
Bronze Fennel
Viola Edible Flowers
Ingredients
Roasted Beetroot Dice and Seasoning
- 2 Beetroots salt pepper 25g of olive oil 4 sprig of thyme Seasoning Drizzle of extra virgin olive oil Drizzle of strawberry vinegar Salt
Beetroot Ketchup
- 400 gr. Beetroot juice 120 gr. caster sugar 50 gr. Verjus 30 gr. Lime Juice 7 gr. agar agar
For the finishing
- Bronze Fennel Viola Edible Flowe
Method
Beetroot Tapioca crackers
Bring a medium to large pot of water to the boil and add the tapioca pearls while stirring with a whisk. Bring to a simmer and cook for 20 minutes or until all the pearls become translucent. Add more cold water if it becomes too starchy and thick.
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