Smoked Cashew Croquetas with Port-Glazed Red Beetroot

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Ingredients (for 1 2 3 4 5 6 7 8 9 10 servings, Metric system SI US customary units )

Preparation

1. Prepare the smoked cashews.
   If you don't have a stove-top smoker, you can improvise using a steamer basket in a saucepan. Put a piece of foil on the base of the saucepan to prevent the chips from discolouring it. Put the smoking chips on the foil and heat saucepan on medium-high heat until the chips burn.
   (If they don’t burn, then use a blowtorch, lighter, or match.)

   The ingredients listed here are for the recipe that makes 4 servings.

2. Once they are burning well, put in the steamer basket (containing the ingredients intended to smoke) and then put on the lid. Leave for 10–15 minutes until the desired level of smokiness is achieved” (p. 116, Plants Taste Better).

3. Preparations for the smoked cashew croquetas 
   Add the smoked cashews to a blender with 500 ml (2 cups) of the water and the salt. Blend until very smooth. Transfer to a small saucepan and heat gently, stirring continuously – as it comes to the boil, it will thicken dramatically. Check the seasoning and adjust if necessary.

   We have reduced the amount of sea salt called for in the recipe by ¾.

4. Add a small pinch of cayenne pepper and transfer to a small bowl. Cover with cling film (plastic wrap) in contact with the surface of the mix and place in the fridge to chill.

5. For the toasted seeds
   Preheat the oven to 180°C (350°F). Put the sunflower seeds on a baking tray and roast for 5 minutes until just golden. Allow to cool.

   The author uses mixed seeds (sunflower seeds, poppy seeds, sesame seeds, flaxseeds, and hemp seeds).  

6. For the glazed beetroot
   Take a large piece of foil and wrap the beetroot (beets) and 50 ml (scant ¼ cup) of the water tightly in it, making a watertight parcel. Put on a baking tray (sheet) and bake in the oven for 1 hour until soft, then leave to cool in the foil.

   Meanwhile, make the orange emulsion.

7. Once cold, remove from the foil and transfer any liquid into a saucepan. Rub the skin from the beetroot (beets) and put the skin into the saucepan. Cut the top and bottom from each beetroot (beet), then cut each one into 1 cm (½-inch) thick slices. You need 20 slices for four servings. Using a vegetable peeler, trim the edges from each disc to round them off neatly. Set aside.

   Line a chopping board with 4 sheets of cling film (plastic wrap) to stop staining, and use plastic gloves.

8. Finely slice the onion and celery. Add the beetroot (beet) offcuts to the saucepan with the skin, along with the finely sliced onion, sliced celery, bay leaf, peppercorns and the rest of the measured water (500 ml or 2 cups). Bring to a boil and simmer for 20 minutes.

9. Remove from the heat, allow to cool completely, then strain and return 200 ml (generous ¾ cup) of the beetroot (beet) stock to a clean saucepan. Boil the stock rapidly to reduce until it begins to thicken noticeably, almost completely evaporating. Add the red wine and port and simmer to reduce by three-quarters.

10. For the orange emulsion
    Finely grate the zest from the oranges and then juice the oranges. Check that you have 200 ml (generous ¾ cup), and add a little more if necessary. Put the zest and juice into a small saucepan and simmer gently until reduced by half.

    In the meantime, you can prepare the smoked cashew croquetas.

11. Remove from the heat and allow to cool completely, then add the mustard and sugar and mix to combine. Using a stick blender to emulsify, slowly add the rapeseed oil and blend until it is thick and glossy.

    The author uses Dijon mustard and superfine caster sugar.

    According to the author, the emulsion can be stored in the refrigerator for up to 3 days.

    We have intentionally cut the amount of canola oil in half. If necessary, you can add a little more or increase the amount of orange juice.

12. Finish the croquetas
    Put half the flour onto a plate and the other half into a large bowl. Whisk the remaining measured water (250 ml or 1 cup) into the bowl to form a thin batter. Place the breadcrumbs on a plate. Transfer the croquetas mix to a piping bag fitted with a 2 cm (¾-inch) round nozzle (tip).

    If you don’t have a piping bag, just use a plastic freezer or storage bag and cut off the edge, creating a 2 cm opening. 

13. Prepare your deep-fat fryer. Put the watercress in a small bowl and dress with a little olive oil. Pipe the croqueta mix in 5–6 cm (2–2¼-inch) lengths onto the floured plate and carefully roll to coat them in the flour. Repeat until you have 8 perfect croquetas.

    You can information about preparing the deep-fryer on page 26 of the same book. You will need a vegetable oil of your choice that is suitable to be heated at very high temperatures. 

    In the original recipe, the author uses a handful of watercress.

14. With a knife, transfer the croquetas one at a time into the flour and water mix first and then into the breadcrumbs. Roll each one in the breadcrumbs, ensuring they are completely covered and then gently re-roll so you have a neat tube shape. Continue until all the mix is used. Deep-fry the croquetas, in batches if necessary, until crispy and golden brown, then drain on kitchen (paper) towel. 

15. Continuing with the glazed beetroot
    At the same time, put the beetroot (beet) discs into a large frying pan (skillet) and add the port glaze. Bring the glaze to a rapid boil and reduce it down until it forms a sticky shiny glaze. Turn the beetroot (beets) over in the glaze to make sure they are well covered – if the glaze is too thick, add a tiny splash of water.

16. Serving
    Place 3 or 4 beetroot (beets) slices and 2 croquetas on each of 4 large plates. Drizzle the orange emulsion around the plate (remember it is a strong flavour). Scatter the dressed watercress over each plate and then sprinkle with the toasted seeds. Serve hot.

    The author uses red mustard frill as additional garnish.