Terrine of beetroot with Edith’s ash and baby tarragon

Terrine of beetroot with Edith’s ash and baby tarragon

By
From
Becasse
Serves
8
Photographer
Steve Brown

Each beetroot is poached separately in a different flavoured liquor to maintain its colour and flavour. The beetroot should be completely submerged while poaching, so you may need to adjust quantities accordingly.

We use a small hors d’oeuvres terrine mould for this recipe, which is about 5 cm high, 5.5 cm wide and roughly 30 cm long. Try to buy one with removable sides. The terrine needs a minimum of 6 hours’ pressing time and is really best made the day before you intend to serve it.

Ingredients

Quantity Ingredient

Golden beetroot

Quantity Ingredient
3 large golden beetroots, washed carefully to remove grit and sand
2 litres water
100ml verjuice
60ml chardonnay vinegar
saffron threads
50g sugar
1 teaspoon salt
freshly ground black pepper

Red beetroot

Quantity Ingredient
3 large red beetroots, washed carefully to remove grit and sand
2 litres water
100ml red wine
100ml ruby port
60ml cabernet sauvignon vinegar
50g sugar
1 teaspoon salt
freshly ground white pepper

Terrine

Quantity Ingredient
6 x 5g gelatine leaves, softened in cold water
400ml golden beetroot poaching liquor
400ml red beetroot poaching liquor

To serve

Quantity Ingredient
2 x 400g edith's ash goats cheese
1/4 cup baby tarragon
200ml golden beetroot poaching liquor, reduced by two-thirds into a syrup

Method

  1. To poach the golden beetroots:

    Place them in a medium-sized pan and cover with the remaining ingredients. Taste and adjust the flavour balance to your liking. Heat to just below a simmer, then poach gently, uncovered, for about 2 hours, or until the beetroots are tender. Remove from the heat and allow to cool slightly in the poaching liquor. When cool enough to handle, peel the beetroots. Pour the liquor through a sieve lined with muslin and reserve.
  2. To poach the red beetroots:

    Repeat the above process.
  3. To make the terrine:

    Soften 3 gelatine leaves in a small bowl of cold water. Heat 60 ml of the 400 ml golden beetroot poaching liquor in a small pan. Squeeze any excess water out of the gelatine and add it to the pan, whisking to dissolve completely. Tip into the remaining golden beetroot poaching liquor and refrigerate until it starts to thicken and set.
  4. Soften the remaining 3 gelatine leaves in another small bowl of cold water and repeat the above process with the same quantities of red beetroot poaching liquor.
  5. Cut all the beetroots into 5 mm slices and trim to form rectangles the same width as the mould. Double-line the terrine mould with cling film, leaving a generous overhang. Pour in enough red beetroot jelly to create a 5 mm layer and allow to set. Add a layer of red beetroot then pour in enough golden beetroot jelly to create a 5 mm layer and allow to set. Add a layer of golden beetroot and then another layer of red beetroot jelly. Continue layering jelly and beetroot to the top of the mould. Fold the cling film over the top and refrigerate overnight or for a minimum of 6 hours.
  6. Half an hour before serving:

    Bring the cheese to room temperature. Slice each cheese into 4 wedges. Unmould the terrine and remove the cling film. Use a very sharp knife, dipped in hot water, to cut it into 8 slices. Place a slice of terrine on each plate with a wedge of cheese. Garnish with a few sprigs of baby tarragon and drizzle with the golden beetroot syrup.

Note:

  • When building the terrine, allow each jelly layer to set soft, rather than firm. This helps the layers stick together and minimises the risk of the terrine splitting when you slice it.
Tags:
restaurant
Becasse
Justin
North
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