(For 4 portions)
- 2 pieces of leek
- 100g cooked beetroot
- 1 ripe pear of your choice
- 4 tablespoons of black rice
- bottle of Cornet - smoked
- curry powder - Verstegen
- Iluigi olive oil
- 1 cup of Scarlet Cress - Koppert Cress
- Coarse sea salt - Verstegen
- Clean and wash leek. May be placed whole on the fire without flames.
- Slow cooking by turning every now and then. Can take up to 45 minutes.
- Peel the pear and core it. Cut into pieces and gently simmer with a dash of olive oil and moisten with a good dash of the beer.
- When the pear is cooked, mix everything together with the cooked beetroot (without the peel) to form a smooth, thickened sauce.
- Season with little curry powder and sea salt.
Roasting the black rice:
- Cook the rice until tender. Drain and then spread it open on a baking tray. Now let it dry in an oven at 120°C for 2 to 3 hours. Now have a metal slotted spoon and a paper towel ready.
- Now roast the dried rice in a pot with about 3 cm groundnut or rice oil. You can check the temperature of the hot oil by throwing in a grain as a test, if it pops up, you can add all the rice. This happens very quickly. It is ready in a few seconds and you scoop out all the rice grains and put them on the kitchen paper. Season with a little salt. You can also buy puffed rice if this is more convenient.
To finish off:
- Cut large pieces of the leek. Cut it in half and place warm on each plate. Spoon some sauce on the side.
- Finish with the puffed rice, scarlet cress and sprinkle some extra curry powder over the preparation.
Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs
Preparation time: 45 minutes
Plate: Wild White Plate (L)
Say yes to the cress