Purple reign (+recipes)

A colourful variety of fruits and vegetables keeps a person healthy and thriving.
Purple vegetables and fruit offer a powerful mix of nutrients containing phytochemicals such as anthocyanins and phenolics. These help to lower the risk of some cancers and are good for urinary tract health, memory function and healthy aging.
Produce that falls in the purple/blue category include the new Purple Heart potatoes, purple cauliflowers and cabbages, eggplant, beetroot, blackberries, blueberries, grapes and plums. Purple Hearts have been bred naturally in New Zealand and have a deep purple skin and purple/white flesh. Purple Hearts can be roasted, baked, microwaved, steamed or cooked in your favourite way - just be sure to leave the skins on for maximum nutritional benefit.
To prevent colour loss, serve purple caulis raw or quickly cooked such as in a stir-fry. For a quick raw salad, cut into florets and combine with a mayo or salad dressing. Add a few capers or chopped olives as a garnish.
Although beetroot are usually cooked before being enjoyed, don't underestimate them as a raw product. Peel and shred and then combine with celery and/or red cabbage and a good French dressing. Young beetroot leaves are also great in salads for their colour and flavour.
Sage is a powerful herb to be used with discretion. The purple variety is included in a recipe this week as it is growing in abundance around my lime tree. Deep-fried sprigs make a great garnish for grills. The Italians in particular are sage lovers, using it in Saltimbocca, lamb, chicken and fish dishes.
RECIPES
HOT PURPLE POTATO SALAD
4 medium Purple Heart potatoes, skin on
1 tbsp each: grapeseed oil, sesame seeds, cumin seeds, sweet chilli sauce
2 tbsp lemon juice
4 tbsp chopped chives
Freshly ground salt and black pepper to taste
Cut the potatoes into wedges. Steam or microwave until just tender.
Meanwhile, heat the oil in a small saucepan. Add the seeds and cook on low heat for 1-2 minutes. Add the chilli sauce, lemon juice and chopped chives.
Drizzle over the potatoes and toss to coat. Season and serve immediately. - Serves 4
PURPLE CAULI & APPLE SALAD
2 cups thinly sliced raw purple cauliflower
2 Granny Smith apples, thinly sliced
Dressing: cup lemon juice, 1 tsp Dijon-style mustard, 2 tbsp sugar, cup grapeseed oil, freshly ground salt and pepper to taste
Combine the cauliflower and apples in a large bowl.
Whisk the lemon juice, mustard and sugar, until dissolved. Whisk in the oil and seasonings. Pour over the salad and toss gently. - Serves 4-6
PORK SALTIMBOCCA
4 slices (400g) pork schnitzel
8 thin slices ham or shaved ham
8 large purple sage leaves
flaky sea salt and freshly ground black pepper to taste
2 tbsp each: butter, olive oil
1/2 cup white wine
Flatten the schnitzel, until very thin. Cut each schnitzel in half.
Lay a slice of ham on each schnitzel. (The ham should be about the same size as the schnitzel.) Top with a sage leaf.
Fold each schnitzel in half. Season well.
Heat the butter and oil in a large, non-stick frying pan. Pan-fry the schnitzels for about 2-3 minutes each side, until browned. Remove to a warm platter. Add the wine, simmer for 2-3 minutes then drizzle over the meat.
Great served on pan-fried croutons prepared from slices of French bread. - Serves 4
BEETROOT & HORSERADISH SOUP
1kg beetroot
1 large onion, diced
2 tbsp olive oil
1 cup red wine
juice 2 lemons
3 tbsp preserved horseradish
salt and pepper to taste
1 cup lite sour cream
12 thin lemon slices to garnish
Wash the beetroot well. Place in a saucepan and cover with cold water.
Simmer, until tender. Transfer the beetroot to a colander and allow to cool.
Allow the cooking liquid to cool and any sediment to sink to the bottom.
Meanwhile, saute the onion in oil, until golden. Scoop out three cups of beetroot cooking liquid without disturbing the sediment. Strain into the onion. Add the wine, lemon juice and horseradish.
Peel the beetroot and cut into cubes. Add to the ingredients and simmer for 5 minutes.
Puree in batches in a blender or food processor, until smooth. Return to the saucepan and season with salt and pepper. Add the sour cream and stir until heated through. Do not boil or the cream will curdle. Serve the soup hot or chilled, garnished with the lemon slices. - Serves 6
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