INGREDIENTS:

80ml Extra Virgin Olive oil

300g Cooked Bulghur wheat

2 Tins of Cooked Lentils

1 Finely chopped Red Onion

¼ cup Basil, chopped

¼ cup White Wine

9 Baby Beetroot (or 3 normal size beetroot-peeled and cut into 12 wedges each)

600ml Chicken Stock (300ml for beetroot and 300ml for Bulghur wheat)

125ml Cranberry Jelly

CANDIED BEETROOT

METHOD:

• 9 Baby beetroot, peeled and cut into quarters (or 3 normal size beetroot-peeled and cut into 12 wedges each)
• Boil the beetroot in chicken stock until tender.
• Remove the beetroot from the chicken stock (Keep the leftover stock to use later).
• Sauté half of the finely chopped red onion in 40ml (half of the olive oil)
• Once the onions are slightly caramelised add the cooked beetroot to the sauce pan.
• Add the saved chicken stock and cranberry jelly to the sauce pan and reduce to a thick syrup consistency.

BULGHUR WHEAT AND LENTIL RAGOUT

METHOD:

• Sauté the remaining half onion in the remaining olive oil until lightly caramelized.
• Add the white wine and burn off the alcohol.
• Add the cooked lentils and bulghur wheat to the pan.
• Remove from the heat and allow to cool.
• stir in the chopped basil just before serving as not to wilt and turn black.