A family fav in our house over summer is to throw together a salad or two and enjoy one of Frederick’s quiches.
Two quiches we enjoy the most are:
- Roast pumpkin, blue cheese, pine nut and sage
- Caramelised onion, smoked ham hock & cheddar
Here’s one of Frederick’s salad recipes that he teaches in his Moroccan Class and a perfect summer dinner accompaniment;
Moroccan Beetroot Salad
You need:
- 1 kg fresh beetroot (washed and either roasted or boiled until tender)
- 500 mls plain yoghurt
- 4 tsp ground coriander
- 1 cup fresh coriander chopped very finely
- Salt and pepper to taste
Method
- Dry roast the coriander if using dried coriander seed, grind very fine in a mortar and pestle
- Dice roasted or boiled beetroot in to small cubes
- Mix all the ingredients together
- Place in fridge and remove 15 minutes before serving
Executive Chef – Frederick Kirby
Frederick’s quiches often feature in our ready to heat at home/gourmet provisions range at Wholly Local, 9 South Coast Hwy Denmark (next door to Raven’s)