Just before lockdown life took over, we were treated to a hangout at our kitchen and a healthy Beetroot Hummus Crunch recipe with Baldon co-founders, Caecilia Baldszus & Jessica Joyce Sidon. They treated us to homemade hummus on fresh sourdough with sprouts, salad and onion topped with a sweet and salty lime leaf peanut crunch.
The Great Holiday Pairing
Ingredients
Beetroots
- 8 Large beetroots
- 150 gr sea salt
- 500 gr flour
- 1 branch rosemary
- 1 branch thyme
- 8 star anise
- extra virgin olive oil
- pea sprouts (dressing)
Beurre Blanc Sauce
- 60 ml white wine vinegar
- 60 ml dry white wine
- 2 purple shallots (peeled, finely chopped)
- 4 whole black peppercorns
- 180 chilled unsalted butter (peeled, finely chopped)
- 2 tbsp fresh lemon juice
- salt (seasoning)
- freshly ground white pepper (seasoning)
Langoustines
- 8 fresh langoustines
- lemon juice
- lemon zest
Sparkling Green Terry
- 1 bottle alcohol free sparkling wine
- 200 ml water
- 180 ml sugar
- 15 g sea salt
- 1 lime juice
- 1 lime zest
- 40 g large estragon springs
- 5 pepper corns
- 8 estragon springs
Instructions
Beetroots
- Preheat the oven to 200 degrees
- Chop the rosemary, thyme, star anise and salt in a food processor, then mix the flour with 200 ml water to make a dough in which to bake the beetroot.
- Shape the dough into a ball and roll out to 1 cm thick.
- Cover each beetroot completely with the dough and poke a hole in the top to allow the steam to escape.
- Line a baking tray with parchment paper.
- Place the dough wrapped beetroots in the oven and bake for two hours.
Beurre Blanc Sauce
- Put the vinegar, wine, shallot and peppercorns in a small saucepan over medium heat and bring to boil without a lid.
- Stir occasionally for 3 minutes or until the liquid is reduced to about 2 tablespoons.
- Strain the reduction through a fine sieve into a small frying pan.
- Briefly mix with remaining ingredients to form a coarse paste.
- Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly, adding a new cube when the previous has dissolved.
- (Chill the butter before adding. Otherwise the mixture might split.)
- Once all the butter is incorporated, remove from heat.
- Whisk in the lemon juice and season with salt and pepper.
- Langoustines
- Use your fingers to break the shell off
- Place the langoustine tails in asmall bowl
- Add the lemon zest and squeeze over some lemon juice
- Cover and set aside
How to Serve It
- Remove the beetroots from the oven, unwrap and let them cool slightly
- Transfer the beets to a cutting board and cut off each end so you have a 3 cm thick slice
- Sprinkle each beet with a pinch of salt. Place the beet in the centre of the plate
- Pour the sauce on top. Place the langoustine tail on top of the beet and garnish with the pea sprouts
Sparkling Green Terry
- In a small container mix water and estragon chopped very fine together
- In a pan roast 5 peppercorns until the aroma comes out
- In a saucepan, combine the estragon-water mix, the peppercorns, salt and sugar, bring it to boil for about 3 minutes
- Remove from the heat, add the lime zest, the lime juice and let cool down completely, then strain into a container and refrigerate
How To Serve It
- In a large coupe glass lay one ice cube and 15 ml of estragon syrup and top with alcohol free sparkling wine and garnish with an estragon spring
-ABOUT OUR GUEST-
Baldon is a canteen, restaurant and bar located in a brutalist raw concrete building in the Wedding district, the Lobe Block/ Terrassenhaus. A creative hub with yoga studio and wild botany, Baldon is the resident restaurant that embodies the venue’s philosophy as a platform for creative experiences.
The changing lunch and dinner menu remains seasonal and supports small producers from all over, including farmers, fishermen, hunters and winegrowers. International chefs are often invited to present their cuisine.
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WHAT IS 'HANGRY'
Hangry – cooking sessions | A unique recipe by local creatives.
