Tag: ketchup

Beef skewers with beetroot ketchup recipe – Italian Cuisine

Beef skewers with beetroot ketchup recipe

  • 500 g sirloin of beef
  • 250 g peeled precooked beetroot
  • 100 g onion
  • 50 g white wine vinegar
  • 20 g acacia honey
  • 20 g balsamic vinegar
  • 20 g sugar
  • cloves
  • spicy paprika
  • mustard powder
  • ginger powder
  • nutmeg
  • salt
  • pepper

For the recipe for beef skewers with beet ketchup, dilute the honey with the balsamic vinegar in a bowl, add a pinch of salt, pepper and marinate the sliced ​​meat for 10 '.

Chop the onion and cook for 10 'with 200 g of water, white wine vinegar, sugar, 2 cloves and a pinch of salt. Blend everything with the chopped beetroot, a teaspoon of mustard powder, one of paprika, one of ginger and a grating of nutmeg (beet ketchup).

Skewer the slices of meat drained from the marinade onto wooden skewers and cook them on the hot grill. Serve immediately with the beetroot ketchup.

Ketchup of beets – Italian Cuisine

Ketchup of beets

Colorful and tasty variations compared to traditional recipes: here's how to make step by step these two recipes also suitable for vegetarians and vegans

Hummus and ketchup of beets, that is variants colored for two foods that are usually prepared with other ingredients. Typical of the Mediterranean regions, beet is in fact a plant that lends itself well in the kitchen for uses that probably few can imagine.

Bread unleavened and not only

Origin of the Middle Eastern tradition, hummus is a sauce based on chickpeas and sesame, flavored with olive oil, garlic, lemon, paprika, cumin and chopped parsley. It represents a typical recipe Lebanese, spread over the centuries also in Syria, Jordan, Israel and Palestine, where it is usually consumed together with focaccia unleavened bread. So it contains neither eggs nor dairy products and therefore it is a sauce suitable for any kind of food, including vegetarian and vegan. And the same goes for the beet hummus.

Beetroot hummus

To prepare it you need to get: 400 grams of precooked beet, 200 grams of chickpeas, two tablespoons of sauce tahina (derivative of white sesame seeds), lemon juice, salt, minced parsley, a clove of garlic and olive oil. First you need to start from the preparation of tahina (if you do not decide to buy this ingredient ready). 120 grams of sesame seeds are poured into a pan, in which it is necessary to toast them for a few minutes with at least two teaspoons of sesame seed oil, keeping the heat to a minimum and stirring constantly to prevent them from turning dark. It puts everything in one mixer, blend and finally add another bit of oil along with a pinch of salt. At this point you continue to blend until you get one creamy sauce and the game is done: you can then move on to the actual creation of the hummus. It is a very simple and quick recipe. In a saucepan with high sides pour the beetroot cut into pieces, chickpeas, clove of garlic, olive oil, a little lemon juice, two tablespoons of tahina and reduce everything in cream with an immersion blender. If the preparation is not of the desired consistency, you can add a few tablespoons of water. Before serving, finally, do not forget to season with a handful of chopped parsley, thus obtaining an ideal hummus to spread on toast, Perhaps accompanied with some fresh spreadable cheese.

Ketchup without tomato

Quick and easy is also the recipe for a home-made ketchup made from beets. Ingredients: 200 grams of precooked beets, an onion, a clove of garlic, a teaspoon of agave syrup (but also the honey), a pinch of cinnamon, a teaspoon of apple vinegar and aromatic herbs, as needed, such as thyme or chopped sage. In a mixer the beets are blended with the rest of the ingredients and some aromatic herbs are added at the end. For those who prefer a sauce with spicy notes, you can add to the recipe, instead of thyme or sage, chili pepper or a few drops of Tabasco. The beet ketchup, an ideal accompaniment for many courses, is certainly to try with potato patties or, especially for vegan cuisine lovers, also with lentil burger and cous cous.

Guide to the varieties and uses of ketchup in the world – Italian Cuisine

Guide to the varieties and uses of ketchup in the world

The ketchup is not only a very famous US product but it is a sauce of Asian origin and with many different varieties in the world

Ketchup is a basic condiment of American cuisine, as a perfect accompaniment to burgers, fried chicken, fries, scrambled eggs and many of the national symbol dishes; it is estimated that 97% of households in the United States have a bottle of ketchup at home. This popular tomato sauce with an unmistakable taste has become famous especially because it is associated with the American brand Heinz, born in 1876, which made ketchup a universal condiment. Few people know, however, that the American company was actually inspired by one recipe of oriental origin, or a fermented sauce based on fish invented in China about 500 years ago, and that ketchup is currently widespread throughout the world with different varieties. Although in Italy this sauce has never had the same success as in others, in many countries the ingredients and ways of use are different, little known and in some cases surprising.

Modern ketchup uses in Asia

In some Asian countries, ketchup is also used as a substitute for tomato sauce in pasta dishes. In Japanfor example, a dish called ketchup was created Spaghetti Napolitan, invented shortly after the end of the Second World War, with a tomato sauce mixed with ketchup, onions, peppers and sausage. Also in the Land of the Rising Sun the ketchup is also used to give flavor to some traditional dishes such asomurice, or the famous omelette served on a bed of rice.

Omurice, Japanese omlette with ketchup.

In Philippines the so-called is instead very widespread ketchup of bananas with a similar taste, invented when tomatoes were scarce during the Second World War. This sauce is made with various banana puree, sugar, vinegar and spices and although brown-yellow it is often dyed red to resemble tomato ketchup.

The modern variety of ketchup has even returned home to China to become the basis of many Chinese dishes or, better, Chinese-Americans like the Chicken in Sweet and sour sauce. Ketchup is sometimes also used as a substitute for tamarind in Pad Thai, a dish made of widespread noodle of rice both in China and in Thailand.

Ketchup in the West, between pies and pizzas with tomato sauce

In many Western countries, including Lebanon and Poland, the ketchup is squeezed on the pizza in place of tomato sauce, a bit like mayonnaise in Asia.

The European country where ketchup is most popular is certainly the Germany. The German version, called "curryketchup", Is flavored with curry, has a strong and intense flavor, and is typical of local street food. The traditional dish most associated with this sauce is the very popular currywurst, which in Berlin was even dedicated a museum; It is a sausage cut into slices and served precisely with the German version of ketchup, another sprinkling of curry and bread.

Currywurst with curry ketchup, Germany.

As for the use of ketchup, this time in the classic but slightly sweeter version, the most intriguing recipe comes from Canada, where the ketchup cake It is very popular; it is a sweet cake with a red, creamy, tasty and slightly spiced glaze.

Photo: Omurice Japanese omelette with ketchup_Wikimedia Commons_Nesnad.jpg
Photo: Jufran_Banana ketchup Philippines_Wikimedia Commons_BrokenSphere.JPG
Photo: Currywurst Ketchup in Germany_Wikimedia Commons_Orderinchaos.jpg

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