Beetroot bavarois with anchovy and rocket salad

Fairlady
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (15)

3.00 spring onions — sliced
65.00 ml vinegar — red wine
6.00 black peppercorns
1.00 fresh lemon thyme — sprig
300.00 g beetroot — cooked
20.00 ml Sheridans gelatine — powder
500.00 ml cream
4.00 Tabasco sauce
salt — to taste
SALAD
4.00 rocket
60.00 g capers
50.00 g anchovy fillets
1.00 garlic — cloves, crushed
30.00 ml vinegar — balsamic
freshly ground black pepper
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Method:

Cook onions, vinegar, peppercorns and thyme in a small saucepan, uncovered, over low heat until about 15 ml (1 tbsp) liquid remains. Strain.
Purée beetroot and onion mixture and set aside.
Dissolve gelatine in a little hot water and set aside.
Stir cream into puréed beetroot, then stir in gelatine. Stir in tabasco sauce and season with salt.
Spoon mixture into oiled individual 125 ml (1/2 cup) moulds. Refrigerate until set.
SALAD: Pile rocket leaves in a bowl, add capers and anchovies. Whisk remaining ingredients and pour over salad. Toss gently.
Dip each mould into hot water and turn out bavarois onto chilled plates. Serve with salad.



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