Recipe: Hot crumbed baby mozzarella, roasted beetroot and potato salad
I may not have mentioned (although it is quite easy to guess) that in addition to being a cookery book addict, I am also a loyal subscriber to a few monthly food magazines. I have recently started getting a bit disappointed when each month I open my new issue and seem to see the same old things come up time and time again, and I have been left feeling a bit uninspired by articles that a couple of years ago would have had me brimming with new ideas.
Well, not so this month! The March 2010 Delicious magazine is in danger of becoming so caked in flour, grease, and vegetable peelings that it in itself will start to look like an appetising meal… I may have to buy a backup copy…
Anywho, we decided to make a whole week’s worth of recipes from the magazine and they didn’t disappoint. By far our favourite new meal is a (yes another…) wintery salad, we are so into these right now. I do use the term ‘salad’ loosely, as although there is some greenery there, there is also a deep-fried element to this dish. Ladies and gentlemen, I am referring to breaded mozzarella, my new best friend (Well actually we have a bit of a love-hate relationship but that’s a story for another day…).
Without further ado, I present to you the Hot crumbed baby mozzarella, roasted beetroot and potato salad.
p.s. Did I mention it mad pine nuts in? Yum.
Hot crumbed baby mozzarella, roasted beetroot and potato salad
Adapted from Delicious Magazine, March 2010
75g fresh breadcrumbs
1 lemon (zest and juice)
Small handful thyme
50g plain flour
2 large free-range eggs
150g baby mozzarella balls (I have tried this with buffalo mozz. and also that blocky, crappy mozzarella for pizza ad I have to say they were both good)
Vegetable oil, for deep-frying
1 red onion, cut into wedges
250g new potatoes, halved lengthways
4 peeled beetroot
2 tbsp balsamic vinegar
Generous pinch dried chilli flakes
100g rocket, watercress and spinach (I used a bag of red watercress, lambs lettuce and spinach)
1 tbsp pine nuts, toasted
Preheat the oven to 200c. In a bowl, mix the breadcrumbs with the lemon zest, chilli, thyme and seasoning. Set up a breading station with the flour and eggs in separate bowls.
Dry the mozzarella with kitchen paper. Double-bread the mozzarella pieces by coating firstly in flour, then egg, breadcrumbs, egg, breadcrumbs. Set aside.
Roast the potatoes (oiled and seasoned) until crispy, about 1/2 hour. Meanwhile, put the beetroot wedges and onion on a tray and drizzle with oil and balsamic vinegar. Roast until cooked through.
Transfer the beetroot and onion to the potato tray and set aside. Add a dash of olive oil and a squeeze of lemon to the beetrooty pan juices and whisk to make a dressing.
Pour just over an inch of oil into a small pan. Heat over a high heat until a pinch of breadcrumbs sizzles immediately. Fry the mozzarella in batches until golden brown. Remove and drain on kitchen paper.
Place the salad into bowls and top with the beetroot, onion and potato pieces. Toss through the dressing. Top with the mozzarella balls and scatter with pine nuts.