Candy Stripe and Golden revisited

A few years ago Morrisons sold some prepared vegetables, “The Best” Root Vegetable Roasting Selection. This contained baby parsnips, Chantenay carrots and interestingly candy stripe and golden beetroot. This we had on a regular basis, however they’ve stopped doing it, and they still don’t sell the candy stripe and golden beetroots loose. However the farmers market at St Nicks in Bristol on do sell them loose. When I am in Bristol on market’s day I try and get one of each for Sunday lunch. Unlike supermarket veg, these are varied in shape and size and are quite muddy as well.

I usually just cut them into chunks and roast them in the oven. I usually add some chantenay carrots, onions and parsnips to the roasting tray. Maybe also thrown in some garlic and herbs, rosemary works well.

candy strip and golden beetroot, chantenay carrots, onions and parsnips

It’s a pity that this method causes the candy stripe beetroot to lose its distinctive look. After watching the chefs on The Great British Menu I have been thinking about pickling them instead, to retain their stripes. The flavour is very much like purple beetroot, but not as strong. These also avoid the staining of the purple ones.

If you can get hold of them they are worth giving them a go.

Candy Stripe and Golden

I do enjoy roasted vegetables and my usual recipe consists of parsnips, carrots and onions. Occasionally I will add courgettes and mushrooms.

Glancing at the prepared vegetable section in Morrisons is not something I do very often, I much prefer to prepare my own vegetables. This is because not only is it usually cheaper, but I do a better job than the pre-prepared stuff

I was however intrigued by their “The Best” Root Vegetable Roasting Selection. This contained baby parsnips, Chantenay carrots and interestingly candy stripe and golden beetroot.

Now I couldn’t find unprepared candy stripe and golden beetroot in the store, so I thought, well why not? Even though it is sold as “prepared” I still did some additional preparation. I topped and tailed the baby parsnips, I cut in half the bigger pieces of beetroot and for the bigger parsnips I split them in half.

The pack comes with a roundel of butter, which you remove before you start cooking and add ten to twenty minutes towards the end.

“The Best” Root Vegetable Roasting Selection

I really enjoyed the vegetables, they were tasty and the beetroot was very different and added something special to the dish.

Oxfordian French

I was recently invited for a meal out in, of all places, Oxford. The choice was Pierre Victoire, an independent family run French style restaurant. This is no way a regular haunt so was interested to see what the food was going to be like. What surprised me the most was how crowded the place was for a Wednesday evening. True there were a couple of big groups in, but it appeared to me that every table was taken. I don’t think I was the only one that was surprised, I got the feeling the staff were surprised too. They took our orders and then forty minutes later took them again as the original order had gone “missing”. Later on the desert choices went missing too! In the end we were in the restaurant for four hours, in reality I think it could have been much shorter. I did note though that other people weren’t getting forgotten as we were.

I really liked the atmosphere and the design of the place, it felt rustic French to me, no pretentions, this was going to be good solid French cooking, no messing. There were no fancy tablecloths for example. I don’t go to France much these days (okay the last time was nearly twenty years ago) but my memories of the restaurants I use to eat at, were family run affairs with great food. They weren’t chains with system cooking, these places cooked their food from fresh and used good local ingredients.

The house wine was a rough and ready red wine that wasn’t unpleasant, but did lack finesse, however that didn’t really matter as this was rustic restaurant and the wine suited this environment just fine.

The menu wasn’t too short, but also wasn’t excessively long either. I always worry about huge menus, how on earth do they manage to keep the ingredients fresh for such a range of choices. If you have a huge kitchen with lots of chefs and lots of covers then fine, I understand, but a small place with not too many covers you sometimes think how? Well actually I know how, the places use tins and jars. I remember going to an Italian restaurant in London and they had one of these huge menus, I distinctly recall the tomato sauce I had on my pasta was from a jar, it certainly wasn’t fresh. So looking over the menu at Pierre Victoire I wasn’t disappointed with the number of choices I was inspired and looking forward to ordering and eating.

For my starter my immediate reaction was to go with the pigeon breast, roasted pink and served with sweet potato, a red wine jus and parsnip chips. Upon reflection I did quite like the idea of the Moules or the Crab Salad. However in the end I went with my first choice of the pigeon.

pigeon breast, roasted pink and served with sweet potato, a red wine jus and parsnip chips

This was beautifully cooked, pink, tender and lots of flavour. The red win jus was just right and had the potential to be salty, but was seasoned perfectly. I did enjoy the parsnip chips and the sweet potato, but did think that there was slightly too much of the sweet potato. As a result for a starter it was quite a substantial dish. Having said that, it was beautifully cooked and I really enjoyed it.

For my main course I was torn between a range of dishes. I did like the sound of the chicken, Suprême de Volaille, a chicken breast roasted with a baby spinach & wild mushroom farce and served with gratin dauphinoise and a red wine reduction. However I always seem to be cooking chicken at home, so really wanted something other than chicken (but it did sound nice).

The steak and frites (chips) would have been the “boring” choice, so that was another item on the menu eliminated.

I really did quite like the idea of the roasted duck magret and confi’d duck leg served on a leek and potato rosti with a blackberry and ginger sauce, but as I had had the pigeon for a starter,I felt it would have been too similar a dish.

In the end I went with Moules~Frites, the fresh Cornish mussels served marinières à la crème.

Moules~Frites, the fresh Cornish mussels served marinières à la crème

The mussels were lovely and fresh, there was a good sized portion and they were delicious. Slight criticism was that the diced onion in the sauce was undercooked, but apart from that it was a dish full of flavour and very satisfying. I also really enjoyed the pommes frites that were the right size and texture.

I did like that the restaurant also served bread and unsalted President butter along with the meal, perfect as an appetiser and to mop up juices and sauce.

Desert for me was a no brainer, it was going to the cheese. Well so I thought, I did for a second or two consider the hazelnut desert however the thought of plate of cheese won out. Someone else did order the hazelnut dish and I didn’t think that much of it. I was expecting more of a pave, a slab of sweet terrine (or pate), but what they had was very different.

The cheese and accompaniments arrived on a wooden chopping board. Alongside the three portions of cheese consisting of Saint Albray, Roquefort and Camembert Artisan, was bread, biscuits, celery, grapes and chutney.

Saint Albray, Roquefort and Camembert Artisan

Didn’t eat the celery, don’t like celery, never liked it. Cheese was good, even the strong Roquefort was nice with the chutney.

Overall a delicious meal and some great company too. I finished my meal off with a single espresso which was perfect.

We chose from the “Party Menu” which was £21 for three courses.

Roasted Vegetables

Roasted Vegetables

I really do enjoy roasted vegetables either as a meal in itself or as an accompaniment to another dish.

On this platter I have roasted squash, red onions, red pepper, mushrooms, tomatoes, courgettes, aubergine, parsnips and sweet potato.

The method I used for this was in the roasting pan I placed the squash, the parsnips, red onion and sweet potato with a good splash of olive oil. This was then roasted in the oven for about 15 minutes. I then added the mushrooms, tomatoes, aubergine, courgette, red pepper and another splash of the olive oil. This was then roasted for about 15-20 minutes.

Simple and delicious.