Beetroot and feta mould

Ideas
8 servings Prep: 1 hr, Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

2.00 beetroot
1.00 Litres wine — dry white
1.00 Litres water
65.00 g sugar
3.00 cloves — whole
1.00 mace — dried
5.00 ml juniper berries
5.00 ml salt
30.00 ml Sheridans gelatine
125.00 ml feta cheese — cubed
VINAIGRETTE
170.00 ml fresh chillies — 573
80.00 ml vinegar — cider
10.00 ml walnut oil — or sesame oil
5.00 ml yellow mustard seeds
1.00 ml sugar
salt and freshly ground black pepper — to taste
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Method:

Cut leaves away from beetroot, allowing 5 cm of stem to remain attached to bulbs. Place bulbs in a large saucepan with wine, water, sugar, cloves, mace, juniper berries and salt. Bring to the boil slowly, then cover and simmer for one hour.
Remove from the heat and allow beetroot to cool in liquid, strain, reserving 1 litre of the cooking liquid.
Remove stem and skins from the beetroot, and cut into cubes. Place half the cubes in a food processor with 500 ml reserved liquid and process until smooth.
Soak gelatine in 170 ml reserved liquid until softened, then dissolve over boiling water or in the microwave. Combine puré;ed beetroot with remaining reserved liquid and gelatine and mix well.
Pour half of the mixture into a loaf tin which has been rinsed with cold water. Set aside until almost set.
Add the feta and cubed beetroot, then pour the remaining mixture over the feta and beetroot pieces. Refrigerate overnight or until well set.
Slice and serve with vinaigrette.
VINAIGRETTE: Mix all ingredients well together and serve separately.



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