Roasted Beet & Jicama Coconut Curry Slaw

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.

Carrot and Roasted Beet Slaw

 

Carrot and Roasted Beet Slaw

• ½ head red cabbage
• 3-4 medium carrots
• 3 medium beets
• 2 Tbs apple cider vinegar
• 1 tsp sugar
• 1 tsp celery seed
• 1 tsp salt
• ½ tsp fresh ground pepper
• ¼ cup mayonnaise (best is homemade)

Preheat the oven to 325 degrees F. In a shallow roasting dish place the washed beets. Cover with a drizzle of olive oil and lightly with salt and pepper. Roast for about 30-35 minutes. Allow to cool. Peel the beets and finely dice. Using a mandolin, or slicing thinly, cut the carrots and cabbage into thin slices. Combine all the ingredients.

Proper Fish ‘n Chips

 

 I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod.  Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.

Proper Fish ‘n Chips

• 1 Tbs malt vinegar,
• 1 tsp salt
• ½ tsp pepper
• 2 cups flour
• 1 tablespoon baking powder
• 1 bottle Guinness, cold
• 1 ½  pounds cod cut into small strips
• Cornstarch, for dredging

Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour.  Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.