Beetroot and leeks in raisin sauce
SOURCE This recipe is from De Re Coquinaria , a compilation of Roman and classical Greek cookery. It is attributed to Apicius, who was believed to be a great epicure but about whom very little is really known. The recipes have been adapted for the modern kitchen by J. Edwards in The Roman Cookery of Apicius (Random House, 1984). We have made some of the recipe steps more explicit for the novice cook. Serves 2–3 as main course, 4 as side serving Time (approx) : preparation 20m cooking 25m Ingredients 600g beetroot* 3 or 4 leeks 40g raisins 1 tsp ground coriander 1/4 tsp ground cumin 2 tsp Seven Acres vegetable stock concentrate** 15ml olive oil or vegetable oil 15ml white vinegar Salt and pepper to taste 1 tbsp flour (approx.) * prepared weight . ** Or use 1 tsp of good-quality bouillon powder or a stock cube . Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Vegetable peeler Large saucepan Ke...