Rachel Khoo

Notebook

Posted by Rachel

August 26th, 2016

Recipe: Polenta bruschetta with beetroot & apple coleslaw, and pickled quail eggs

Photo: Stuart West

Photo: Stuart West

Bread is not the only thing that makes a good vehicle for a crunchy vibrant topping, polenta has a fantastic nutty flavour as well as making a delicious gluten-free base. Top it with some creamy beetroot-ricotta, crunchy slaw and pink pickled quail eggs and you have the culinary equivalent of a kaleidoscope, packed with crazy colours.

Polenta bruschetta with beetroot and apple coleslaw, and pickled quail eggs

Makes: 16
Preparation time: 30 minutes
Resting time: overnight, plus 30 minutes for the polenta

Ingredients

For the pickle liquor

100g caster sugar
30 g salt
250 ml water
150 ml rice vinegar
1 large beetroot, peeled and roughly chopped
20 quails’ eggs, boiled for 2 minutes, peeled

For the polenta (makes 20 squares)

750ml vegetable stock 150g polenta bramata
1 tsp salt
3 tbsp olive oil
5 tbsp ricotta
sea salt and black pepper to garnish
1 small golden beetroot, peeled and julienned
1/2 granny smith apple, cored and julienned
salad cress, snipped to serve

Method

Place the sugar and salt in a pan with the water, vinegar and beetroot. Simmer for 10 minutes. Set aside to cool. Once cool, add the boiled quails’ eggs. Place in a jar and into the fridge overnight.

For the polenta, place the stock in a medium saucepan and bring to a simmer. Add the salt and pour the polenta in a steady stream into the water. Whisk vigorously to avoid any lumps forming, turn it down to low and switch to a wooden spoon to stir for a good 15-20 minutes, until thickened and releasing some bubbles.

In the meantime, grease a baking tray about 30 x 20 cm with half the oil. Pour the polenta into the baking tray and spread out evenly, leave to cool a little then transfer to the fridge to set firm. (This should take about 30 minutes). Once firm, cut into 5 cm squares. Place the remaining oil in a shallow dish and toss the polenta squares in the oil. Heat a griddle pan on a high heat. Cook the polenta squares in batches until nicely charred. Set aside.

Remove the beetroot from the pickle liquor and whizz in a food processor with the ricotta until smooth. Season to taste with salt and pepper. Mix the beetroot with the apple. Cut the quail eggs in half. Spread some of the beetroot ricotta on the base of the polenta, add some of the shredded beetroot and apple and the halved quail eggs. Top with a little cress.

Top tip

The pickled quail eggs make great portable picnic food. Simply serve with a sprinkle of sea salt.

Recipe originally featured in The Daily Mail.

Head over to Khoollect for more recipe inspiration, including:

Rice stuffed tomatoes with potatoes

Photo: David Loftus

Photo: Lara Messer

Roman-style ossobuco with vignarola

Photo: Lara Messer

Artichokes in oil

Photo: Lara Messer

Photo: Lara Messer

Polenta bruschetta with beetroot and apple coleslaw, and pickled quail eggs

24H Serves 16 Ingredients: For the pickle liquor , ,100g caster sugar ,30 g salt ,250 ml water ,150 ml rice vinegar ,1 large beetroot, peeled and roughly chopped ,20 quails’ eggs, boiled for 2 minutes, peeled , ,For the polenta (makes 20 squares) , ,750ml vegetable stock 150g polenta bramata ,1 tsp salt ,3 tbsp olive oil ,5 tbsp ricotta ,sea salt and black pepper to garnish ,1 small golden beetroot, peeled and julienned ,1/2 granny smith apple, cored and julienned ,salad cress, snipped to serve, Method: Place the sugar and salt in a pan with the water, vinegar and beetroot. Simmer for 10 minutes. Set aside to cool. Once cool, add the boiled quails’ eggs. Place in a jar and into the fridge overnight. For the polenta, place the stock in a medium saucepan and bring to a simmer. Add the salt and pour the polenta in a steady stream into the water. Whisk vigorously to avoid any lumps forming, turn it down to low and switch to a wooden spoon to stir for a good 15-20 minutes, until thickened and releasing some bubbles. In the meantime, grease a baking tray about 30 x 20 cm with half the oil. Pour the polenta into the baking tray and spread out evenly, leave to cool a little then transfer to the fridge to set firm. (This should take about 30 minutes). Once firm, cut into 5 cm squares. Place the remaining oil in a shallow dish and toss the polenta squares in the oil. Heat a griddle pan on a high heat. Cook the polenta squares in batches until nicely charred. Set aside. Remove the beetroot from the pickle liquor and whizz in a food processor with the ricotta until smooth. Season to taste with salt and pepper. Mix the beetroot with the apple. Cut the quail eggs in half. Spread some of the beetroot ricotta on the base of the polenta, add some of the shredded beetroot and apple and the halved quail eggs. Top with a little cress.

1 Trackback / Ping

One thought on “Recipe: Polenta bruschetta with beetroot & apple coleslaw, and pickled quail eggs

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)