LUNCH is served...the Shelf Control course is about organising your pantry in such a way that you can whip up something THIS delicious in a few minutes. Which is exactly what happened. We loved this light lunch, it vanished in minutes, and I should have doubled it. (Word to the wise!)
This is super easy to assemble, once you have the pickles pickled! Which only take about a week for the beetroot. Less for the onion. Quickie Veggie Pickles are not called that for nothing! So enjoy this one...share pics and please hashtag #shelfcontrolcourse We cannot wait to see what you think.
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- 100 Grams butter BUY
- 2 generous Handfuls fresh sage leaves
- pink salt flakes as needed BUY
- 100 Grams pine nuts
- 1 Batch Quickie Veggie Pickles beetroot and red onion Recipe
- 220 Grams drained bocconcini, torn into pieces
Place most of the butter into a shallow fry pan and increase the heat until it is foaming and starting to brown, reduce the heat and fry the sage in batches. Transfer the sage to a plate with a paper towel and salt them while hot.
Add more butter as needed, increase the heat and then reduce it as needed to get the right beurre noisette effect! When all the sage is crispy, add in the pine nuts. There will be more butter than you need, but they will soak it up. Stir and cook gently until they are toasted and golden. Set aside.
Arrange the pickled beetroot and onion on a large serving platter, add the bocconcini.
Finish with the crispy sage, pine nuts and any of the butter that is still in the pan. Serve immediately with bagels or fresh bread.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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