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.

Stuffed lamb loin, rosemary and parmesan pommes anna, beetroot glaze
Stuffed lamb loin, rosemary and parmesan pommes anna, beetroot glaze

 

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.