As promised, here is the recipe for my balsamic glazed chicken and bacon, roasted beetroot and warm garlic and leek dressing. It's a simple and dynamite combo - not to mention a vibrant celebration of what's in season.
2-3 medium beetroot bulbs
6 cloves garlic
150g thick rindless bacon
2 chicken thighs
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 leek stalk
Juice of a quarter of a lime
2 tablespoons cream
Salt and pepper
Preheat oven to 180°C.
Lay down 2 layers of aluminium foil. Place beetroot and garlic cloves (skin on, crushed) in the centre and wrap up foil, sealing tightly.
Roast in oven for 1 hour.
Sauteé leek slices in olive oil over low heat. Remove from heat when the leek is translucent. Place in a measuring cup or deep bowl.
Cut chicken into 1 inch cubes and bacon into strips. Wrap bacon around chicken in an S-shape, put on metal skewer.
In the same pan used for the leek, heat olive oil on a medium heat. Place skewers in. Brown on all sides. 15 minutes will give the chicken enough time to cook all the way through (metal skewers will cook the chicken from the inside too).
Remove skewers from pan and deglaze pan with balsamic vinegar and sugar. Put skewers back on, coating them with the glaze. Remove from heat and set aside.
To the leek, add the roasted garlic, lime juice, leftover oils and juices from the pan, more olive oil if desired, cream and salt and pepper. Blitz to a pureé.
Peel beetroots. The skin should come off easily by lightly pressing it. Cut into eighths.
If you want the dish to look gourmet, remove the meat from the skewers. Arrange the meat in the middle of the plate and place beetroot slices around. Dollop dressing on top.