Beetroot and feta mould

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 17
Servings 8
Time 1 hour

Ingredients

  • 2
    bunches fresh young beetroot
  • 1
    Litres
    dry white wine
  • 1
    Litres
    water
  • 65
    g
    sugar
  • 3
    whole cloves
  • 1
    piece dried mace
  • 5
    ml
    whole juniper berries
  • 5
    ml
    salt
  • 30
    ml
    gelatine
  • 125
    ml
    feta cheese, cut into cubes
  • VINAIGRETTE
  • 170
    ml
    olive oil
  • 80
    ml
    cider vinegar
  • 10
    ml
    walnut or sesame oil
  • 5
    ml
    yellow mustard seeds
  • 1
    ml
    sugar
  • salt and freshly ground black pepper, to taste
 

Method

about 1 hour
 
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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