Welcome back to the kitchen everybody Now as I said last week I've talked About the New Direction I wanted to take A little bit with the channel 4 this Year which is all about Flavor pairing And flavor combination and we're going To be starting off here with beetroot AK Beats I think in America it's called the The Beats or I call them the beetroots Uh and we're going to be exploring two Salads one is a classic which is going To be roasted beetroot with G gonzola Walnut a bit of rocket and some really Uh aged red wine vinegar so something You surely come across but apparently The combination of gonzilla Beats and Vinegar is extremely good and the second One is going to something a bit more Surprising which is going to be a Roasted bead salad with oranges dill and Taragon so a nice mixture of flavor two Salads to try at home let's go let's Begin with the ingredients for the first Salad so we have the beat or the Beatroot they are in the oven I'm Roasting them in the oven I'll show you Exactly the technique our views we've Got here go gonzola got the Walnut that We're going to toast as well a few Rocket leaves some single Orin black Pepper and this is a mix of uh salt from The ild which is an island in front so Sea salt mixed with herb the provant has Got a a strong thy internation and that
Goes very well and of course here the Age vinegar what really works in this Play combination apparently is the Saltiness of the G gonzola Wave the beetroot so our first salad Beetroot and go gonzola we're going to Be washing the rocket reserve it in the Bowl place in the fridge the Walnut We're going to toast this on the tray 180° in the oven for just a few minutes To release the ARA and the g gonzola you Can slice it but we're going to use a Pair of tweezer to this kind of informal Little chunks that we're going to place We're going to be plating that starter Okay so it's not something we're going To be tossing together we're going to Use that plate here lay down the Beatroots and play the ingredient on top And then the dressing and let me show You the beetroot so the beetroot the way I'm roasting the beetroot very simple Coating of salt olive oil wrapped up in A foil and about an hour an hour 15 Minutes in the oven okay these are Organic beetroots the skin is still on And I'm going to leave them to cool down A bit and we're going to peel them and This one for that first set we're going To slice it use it a mandolin so you Have something nice and neat so for this First uh starter this first salad I'm Going to be slicing thinly those bit Roots I'm going to be using a mandoline
You can use a knife but the mandoline is Going to give you something really even So I'm going to do this off camera Because beetroots are really messy it's Going to be everywhere and then we're Going to put them on that plate and soak Them in a bit of vinegar to make sure We've got that tanginess going so I've Tried two beatroots one that I had was Actually a bit too thin I was thinking Of a Caraco of beetroot but because They're well cooked they almost break a Little bit and this is the fer version So the if you use a mandolin go for the Thicker slices I it's going to be very Very hard to handle but anyway let's add The acidity so I've got my beetroot on Here and what I'm going to do is have my Age vinegar and I'm really going to Almost marinate so this is the first Plate that I've got and here let me show You it's a bit messy on that one okay This is the other one the finner slices But I'm going to do the same so we're Just adding plenty of vinegar to brine These and make sure they're really Really Tangy all right so this is it Looks like before the plating so what I'm going to do here I'm going to Transfer these on a plate so they dry a Little bit other ways for the plating We're going to have juice everywhere and I'm going to start to lay out the uh Beetroots in a row like this I'm going
To do this off camera because again it's Very messy and then we're going to go on With the plating by adding simple pieces Of Gorgonzola some rocket leaves some Walnuts the drizzle of olive oil some Pepper and we will be done let's go so Here we are just went ahe add a bit of Rocket as well and I've tossed it in a Little bit of olive oil to give some Shine but we got a bit of a shape going On so it's going to be pretty Straightforward for that one uh I'm just Going to take my piece of G gonola which Is meant to be that that superb pairing With bitot let's follow up with uh so These are the toasted walnuts that we Have so you can cut them a bit smaller If you want but I'm just going to put a Bit of a drizzle here and there up so Just going to do a bit of of a drizzle Of of olive oil on there love olive oil And now I'm going to add some extra Vinegar so the vinegar here plays a very Important role it's a key to that dish So seasoning I've got the salt I've Talked about from the ild he got some Time in there not too much and a touch Of Heat with the pepper and remember the The rocket is also or arugula is also Pepper and that's that's it we're done So that's excited this is the first Salad this is the roasted beetroot with G gonzola walnuts rocket and aged red
Wine vinegar and we're now ready to make The second salad and at the end I'll be Trying both to see exactly what is this Experience all about for the second Salad you can see it's not much Ingredients but it's an interesting Combination of flavor so we're going to Have the beetroots roasted of course but They're going to be served with orange So orange quarters that are going to be Cut into Supreme that mean no skin a Hint of orange juice some orange zest Fresh taragon from the garden and fresh Deal of course the vinegar olive oil a Bit of salt and pepper so I'm really Looking forward to that one as well for The Mis Plus for our second salad we're Going to have to create the Supreme of Orange which is quart of orange without Any skin on so we're going to use the Whole orange and you can be generous and Cut really one end so you reexpose the Flesh I didn't do a super job but the Whole idea is basically with your knife From here then to try to to go Around and to Cut your orange to expose all of that Lovely flesh here so once you're done You clean your workstation uh you clean Your hands as well you've got basically This orang and you can see the this Piece of skin you can see the quarters So all what we're going to do here is to Try to follow with the
Knife just behind each piece of skin and What we end up is with a quarter that is Totally skinless so once you're done You're going to use the core that was Left and you can use two forks and you Press the juice and this is what I've Done you see I've got my quarters so These are really skinless quarters of Oranges and then going to be perfect uh With the beetroots because there's no Resistance of you know chewy kind of Flesh it's going to really melt in the Mouth and that's going to help to create That experience now the tri's very Important for that experience you don't Want something too chunky so you're Going to really I want to use a good Knife and you just do it as small as you Can so you're really going To do this this chy very very Finly now The taragon uh is actually not French Tagon this one is the Mexican style Taragon that Kate has been growing she Our gardener here in the French Cooking Academy and it's much more resilient Than the French tagon and it's very very Fragrance and it grows as a bush it's a Little bit more tough so you have to cut The end of the Lea when you detach one Uh but I'm going to cut some here very Finly and then pluck some fresh Lea that Are nice and firm off the real Bush I've Got in the garden there just for the Plating but here same thing and you've
Got your leaves and nothing special We're just going to go Very very small and this is super Fragrant so we have to be careful now as You can see I've just ped F and Quartered my beetro but what we need to Do first is to add some flavor to the Whole thing So we're going to have her beatroot on Here the bits okay and then we're going To add some seasoning seasoning or what We're going to do is basically almost I Would say half a tablespoon I'm using Actually apple cider vinegar so we want To go very easy way it's going to drip Everywhere and I'm also going to add the Same amount Of orange juice that I've reserved in Here and a Drizzle of olive Oil okay not much and I'm just going to Toast this and leave this to infuse Slightly just before the plating when We're ready we've got all the elements Ready we're now ready to plate and we're Going to be using uh what's called in Indian the stacking method the best Thing to stack things up is to use a Food ring that's going to help you Greatly so I've put my beetroots in a Little seeve on here to have them to Drain so I'm going to try to Delicately Place my beetroots first you just keep
This and it's going to really help us to Have things to stay in a kind of an Organic shape all right so we got our Base very dark so we're going to try to Lighten up things I've got my little Quart of oranges and I'm going to get These tweezes so we're going to add a Sprinkle of uh that special salt I've Got so we're going to try to keep things On top I'm going to add a bit of pepper So we want the seasoning in there okay Uh but then of Course we're going to have a Little portions of chives And a Little Taran on here now the quar of Oranges were beit too small so we Decided to change them and not have all Of the things on so it pops a bit more So now we've got the core of the oranges With the layer of beetroots below we got All the flavors and what's missing it's A drizzle of juice and oil now olive oil Here is what we can use for this because It's like you know everybody's using That but the best would be to use a Drizzle of walnut oil or hazelnut oil That will come really great but what we Can do here it doesn't matter we're just Going to use some olive oil and a very Light DZ all around and I'm going to do The same by having a little bit of Orange Juice on there and just to add some a
Splash of of citrus in here but there we Have it this is the beetroot salad Roasted with oranges orange juice chives And tacen it's going to be delicious and Now time for the tasting it's my Favorite part of all and C me old Fashion but I've actually never tried That particular size combination with The beetroot and the G gonzilla and Walnut or hazelnut uh so I'm quite Curious now it's by the time I make the Other one it's it's aged a little bit All the stuff in here but uh what it is Said is really that the vinegar the Beetroot and the salty cheese like a Gonzola is meant to be a match made in Heaven so let's have a Look Mhm of rocket Now I actually really enjoy the mixture Of Walnut and gorgonzilla on this that Is a really good match and the beit Fruit in the background let See and now for something totally Different this is a more complex flavor I think the first one was a classic Walnut go gonzola or salty this is the Beetroots with lots of herbs but most Importantly Orange uh so I'm going to try try to Look get a piece of beetroot a piece of Orange full of little herbs taragan and Some chives in here and see what it's All
About M yeah okay so this this Is the type of Thing that really takes you by surprise Now that's that's a great combination I Could have put more targon in there let Me add some more there we go that was a Whole few leaves I want to feel that an Feel with the orange and the beetroot in Here let me try it again plenty of Herbs M mhm Mhm that's what I'm talking About now that is Special so Ton I can't feel the chives too much the Freshness of the beetroot that's been Sitting in a little bit in the um in the Fridge plenty of taragan actually works Really well and when it mixes with the Oranges that is restaurant quality this Is the thing you absolutely get in a Restaurant and you'll be taken by W that That is special beautiful so what's the Verdict dish number one I would say that Yes go gonzola and walnut absolutely Pairs well together I think the go Gonzola is a bit of an Easy Choice an Easy pick for a salty cheese because we Always speak go gonzal in all the shops I was not too convinced that the Beetroot with the go and walnut really You know make me feel like wow this is Amazing with the vinegar I would have Much preferred to try this maybe with
Another blue cheese another FR profile Maybe like I said a Stilton a for from France a rock for or even some other Salty cheese maybe a bit more crumbly Maybe not even a blue cheese maybe some Other types of cheese uh to have a bit a Little bit of that dryness in there uh But that's for the one dish the second One which is actually the one I've Picked myself because it really Intrigued me and I had a feeling that This combination of orange with the Tagan with the herb would really bring That explosion of flavor and it Absolutely Did and I think this is definitely out Of the two my favorite and the mixture Of beetroot orange and Tagon that works super well and it is That kind of taste you'll find in Restaurants and you come at home and say You know I never eat this at home so try The second version if you want to Release something that is going to you Know kind of give you the wow factor and Tell me what you think in the comment Section but that completes our little Episode here on a flavor combination I Hope you like it and uh we're going to Do a few videos I want to explore a Little bit to see what what works Because it is really interesting and It's just about ingredients purely and How to combine them which is great
That's it for the video we'll see you All next week of course on the French Cooking Academy as I said hard the chef Is available don't miss out if you want To rec that Ding experience at home as a For me I will see you next week take Care [Music] Bye-bye wind [Music] [Music] [Music] I don't want to jinx it baby [Music] [Music]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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