Ingredients
Metric
Imperial
Peanut and chilli miso
- 1kg red chillies, deseeded
- 1kg peanuts, peeled and roasted
- 100g of makrut lime leaf, blitzed
- 200g of dried rice koji
- 120g of salt, plus 5g to sprinkle on top
- 300g of water
Brown coconut soil
- 150g of shallots, trimmed and peeled
- 50g of ginger, roughly chopped
- 50g of galangal, roughly chopped
- 30g of garlic, peeled
- 3 sticks of lemongrass, stems bruised and finely chopped
- 80g of red chillies, deseeded
- 200g of vegetable oil
- 500g of freshly grated coconut, coarsely grated, from brown coconuts
- 150g of palm sugar, grated
- 400g of coconut milk
- 200g of tamarind concentrate
- 20g of salt
Glazed beetroot
- 6 large beetroots, purple
- 500ml of beetroot juice, you can use the beetroot trimmings to make juice
- 2 tbsp of fig leaf vinegar
Peanut sauce
- 400g of coconut milk
- 150g of peanut butter
Fried curry leaves
- 200g of vegetable oil
- 20g of curry leaves
SAVE RECIPE
Equipment
- Dehydrator
- Japanese turning slicer
Method
1
To make the miso, blitz the red chillies, peanuts, lime leaves, koji, salt and water into a coarse paste. Mix all the ingredients together thoroughly
- 1kg red chillies, deseeded
- 1kg peanuts, peeled and roasted
- 100g of makrut lime leaf, blitzed
- 200g of dried rice koji
- 120g of salt
- 300g of water
2
Place the mixture into a sterilised jar, then compact it down in firmly. Sprinkle the remaining 5g of salt on top. Tie a piece of muslin on top of the jar, and store it at room temperature for 3 months
3
Two days before you're ready to serve, make the coconut soil. Blitz the shallots, ginger, galangal, garlic, lemongrass and red chillies into a coarse paste in a blender
- 150g of shallots, trimmed and peeled
- 50g of ginger, roughly chopped
- 50g of galangal, roughly chopped
- 30g of garlic, peeled
- 3 sticks of lemongrass, stems bruised and finely chopped
- 80g of red chillies, deseeded
4
Add the vegetable oil to a large pot, and bring it to a medium heat. Fry the paste in the oil until fragrant, then stir in the grated coconut
- 200g of vegetable oil
- 500g of freshly grated coconut, from brown coconuts
5
Cook the paste for 10 mins, then add the palm sugar and coconut milk. Cook this for 30 mins or until it has a fudgy, thick consistency
- 150g of palm sugar, grated
- 400g of coconut milk
6
Add the tamarind and salt, then cook for another 10 mins
- 200g of tamarind concentrate
- 20g of salt
7
Take the mixture off the heat and let cool. Once the mixture has cooled, spread it in a dehydrator, and dehydrate for 48 hours. Once dry, crumble the mixture up into a coarse soil
8
On the day you're ready to serve, make the beetroot roll. First, peel the beetroot and trim off both ends. Use a Japanese turning vegetable slicer to cut a very long and thin slice of beetroot. Tightly roll the beetroot slice into a cylinder and tie it with a piece of string so that it doesn’t fall apart when cooking
- 6 large beetroots, purple
9
Place the beetroot cylinder in a small saucepan and cover it about halfway with the beetroot juice. Cook the beetroot uncovered for 30 mins over a low heat, then turn it over and repeat until the beetroot is cooked all the way through. Add a little more beetroot juice if the beetroot needs to be cooked for slightly longer
- 500ml of beetroot juice, you can use the beetroot trimmings to make juice
10
Once the beetroot is cooked through, and the beetroot juice is totally reduced, remove the pot from the heat and let the beetroot cool
11
To make the peanut sauce bring the coconut milk to the boil, then use a stick blender to emulsify the peanut butter and 150g chilli miso into the coconut milk until it is smooth
- 400g of coconut milk
- 150g of peanut butter
12
Just before you're ready to serve, fry the curry leaves in the hot vegetable oil until crisp
- 200g of vegetable oil
- 20g of curry leaves
13
To plate, cut the beetroot cylinder through the middle. Brush the beetroot layers with the fig leaf vinegar
- 2 tbsp of fig leaf vinegar
14
Place the glazed beetroot on a serving plate, and spoon warm peanut sauce and coconut soil on the side. Garnish with fried curry leaves
First published in 2023
DISCOVER MORE:
- Beetroot salad Recipes
- Peanut butter Recipes
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Ramael Scully
Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.
