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Members' Recipes Archive

March 2004
Beetroot Jelly
Andrea Leeman

Beetroot Jelly

By: Andrea Leeman

Serves: 6

I make this in a small loaf tin, cut it into slices and serve it with soured cream, chives and strips of warm, smoked bacon as a winter starter.
This recipe comes from my book A Taste of Somerset (with photography by Stephen Morris) published by Redcliffe Press, Bristol. It is a series of profiles about growers, farmers and food producers - with recipes and a list of Farmers Markets within Somerset.

Ingredients:

450 g (1 lb) cooked beetroot
425 ml (3/4) pt) beef, chicken, or vegetable stock
1 packet gelatine, sufficient for 600 ml (1 pt)
2 tbsp red wine vinegar
2 tbsp caster sugar
Zest of an orange
Salt and pepper

Sauce
142 ml (5 fl oz) soured cream
Bunch of chives

Instructions:

1. Peel the beetroot and either grate or cut into tiny cubes – fine grating gives the jelly a better consistency.

2. Use the stock and make up the jelly according to instructions. Add the vinegar. Stir in the caster sugar, orange zest, a little salt and pepper and finally the grated beetroot.

3. Set the mixture in a small loaf tin (or ramekins) and refrigerate for at least 4 hours.

4.Mix the sour cream and chives to make the sauce. Serve in slices together with the soured cream and chopped chive sauce.

© Recipe copyright 2004 Andrea Leeman

 

Author: Andrea Leeman Email:


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