Foraging Fox Beetroot Ketchup - Original Flavour

Product Information

These burgers get five stars for making midweek cooking a breeze – ready in 30 minutes and made with only a handful of ingredients.

This roasted beet ketchup is full of flavour, and great for people who dislike tomatoes, have to avoid nightshades, and/or just love beets! To south India next, for Meera Sodha’s beetroot pachadi. Officially a side dish, this gorgeously coloured coconut dish can fend for itself with ease. Mustard seeds, curry leaves, garlic and ginger are fried, then mixed with boiled beetroot and grated coconut before being stirred through yoghurt and served hot. Magnificent. Beetroot brownies Toss with a bit of olive oil, salt, and pepper, and fold the edges of the foil up to create a pouch around the beets. He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind. If you like beets, you'll love this. Even if you like normal ketchup and have no issues with beets, you'll enjoy this as a fun alternative.occasion you would use a traditional ketchup, whether it's added to your sarnie or slathered on your sausages.

This week there was horseradish-hot beetroot ketchup for sausage sandwiches, but we made another, too, a silky, ochre dip with bananas and ginger that was destined for grilled fish, but would have been just as welcome for a massaman curry or a bowl of steamed white rice. Kids will love the colour of them, adults will love the taste of them. These pretty ‘n’ pink beetroot-spiked blinis are perfect for feeding a crowd. We’ve topped them with horseradish and a mixture of smoked salmon and soft-boiled quail eggs but feel free to top them with whatever you fancy.Celebrating superfood beetroot as our #1 ingredient and with 50% less sugar compared to the regular red stuff, this Foxy sauce is an all-natural winner, bursting I liked the tomato and beetroot ketchups best. The others were a bit too overpowering for me but if you like bold and hot flavours, like my friends do, you’ll probably love them. The range shows that it pays to broaden your horizons and try something different. They are all very different so there’s bound to be at least one that you like and can use to bring some rich flavours to your table. Boil everything down. To do this, let the food simmer over medium heat without the lid until enough liquid has been reduced and the consistency desired for the ketchup has been reached. This process takes several hours, depending on the heat, the size of the pot and the desired consistency. Stir again and again in between, season to taste and, if necessary, season. This fifteen-minute wonder makes use of the much-forgotten beetroot stalks. The stalks are fried then tossed in lemon, drizzled with olive oil and topped generously with parmesan. Tip: serve with chunks of soft bread to help with mopping up all the flavoured oil.