Terry Lyons creates this dish for MasterChef Ireland during the contestants' visit to Stockholm
Ingredients
- 3 tomatoes
- 4 beeth
- 2 carrots
- 1 parsnip
- hazelnuts
- 100 ml port
- red wine vinegar
- parsley
- oil
- chard
- 2 cucumbers
- spring onion
- broadbeans
- flowers
- vinegar
- sugar
- shallots
- lemon juice
- olive oil
- salt
- grape seed oil
Method
- Bake the small red beets in 2 tbsp of salt for 30 minutes at 190°C. Juice 4 small red beetroots
- Add the juice to port and red wine to from cookery juice. Half the shallot. Fry ½ facedown in butter until golden.
- Put in oven for 20 minutes until soft and translucent. Make a pickle (equal amounts of sugar and vinegar). Add slices of mandolin carrot, parsnip and beetroot and leave for 20 minutes
- Take beets out of oven. Purée all but 1.
- Peel and slice the remaining beet. Slice lengthways
- Peel another beetroot and shape like a barrel. Put in the cookery juice until cooked
- When cooked, add the sliced beet.
- Toast the hazelnuts.
- Heat the oil to 64°and add parsley. Leave to infuse, blitz and pass through a sieve.
- Slice potato and deep fry. Add salt
- Half a spring onion and chargrill.
- Cook carrots and beet (Thin) in butter and water emulsion.
- Add the broadbeans and peas.
- Slice carrot, beet on mandolin – season.
- Chop tomatoes - season
- Arrange on plate.
