For the Henschke dinner I made this beetroot glaze to go with a stuffed lamb loin. As the lamb was quite fatty, the acidity in this beetroot glaze went really well with it and
cut through the fat. This is a recipe I have adapted from Masterchef tv show.
100g Beetroot, grated (I like finely grated, however coarsely grated is good too)
50 mls Port
50g brown sugar
40 mls sherry vinegar
40 sherry, pedro ximenez if possible
1 bay leaf
Place the brown sugar in a heavy based saucepan and caramelise slightly over medium heat.
Add remaining ingredients, reduce heat and simmer until the beetroot has softened and is cooked through. The liquid should have reduced to a thickish syrup.
Keep warm and serve with your desired meat.
Leave a Reply