Garden beetroot terrine, horseradish sorbet by Gary Jones

Gary Jones

Gary Jones

26th November 2014

Garden beetroot terrine, horseradish sorbet by Gary Jones

Garden beetroot terrine, horseradish sorbet by Gary Jones, Executive Head Chef, Le Manoir aux Quat'Saisons, Oxford.

Our garden beetroot steamed and set in layers of jelly made from its own juice. The terrine is served with marinated baby beetroots, beetroot Carpaccio and beetroot gel. The dish is finished with horseradish puree, horseradish and crème fraiche sorbet and a selection of seasonal herbs and flowers from our gardens.

Gary will be cooking this dish at The Staff Canteen Live January 2015

Ingredients

  • 60g Beetroot terrine, 1 slice
  • 30g cooked baby beetroot, three pieces
  • 3g pickled beetroot
  • 4g beetroot marinade vinaigrette , to marinade beetroot prior to service
  • 8g horseradish cream
  • 10g beetroot glaze
  • 20g horseradish crème fraiche sorbet
  • 1.5g selection of Micro's
  • Beetroot glaze -
  • 375g beetroot juice
  • 150g ruby port, reduce to 75g
  • 50g vinegar cabernet sauvignon
  • 24g vinegar balsamic 8 year old
  • 9g tapioca starch
  • 3.5g salt
  • 0.5g ground black pepper, pinch
  • Beetroot Marinade Vinaigrette
  • 30g oil olive extra virgin gold label
  • 10g vinegar Chardonnay
  • 2g salt
  • 0.2g ground black pepper, pinch
  • 1g sugar caster
  • 0.25g thyme
  • 1g garlic
  • Beetroot Terrine
  • For the Jelly -
  • 400g beetroot juice
  • 750g ruby port (reduced by half)
  • 9g agar agar
  • For the terrine:
  • 35g vinegar cabernet sauvignon
  • 35g vinegar balsamic 8 year old
  • 12g salt
  • 0.4g ground black pepper
  • 600g beetroot ruby, cooked, sliced and trimmed for terrine
  • Horseradish Cream
  • 130g horseradish puree
  • 90g crème fraiche
  • salt to taste
  • 5g lemon juice
  • cayenne pepper - pinch
  • Horseradish Crème Fraiche Sorbet
  • for the syrup -
  • 280g water
  • 165g sugar caster
  • 135g glucose liquid
  • to finish -
  • 650g crème fraiche
  • 350g yoghurt natural
  • 250g horseradish puree
  • salt to taste
  • cayenne pepper - pinch
  • 20g lemon juice
  • Pickled Beetroot, Ruby
  • 100g beetroot ruby
  • 10g vinegar white wine
  • 4g sugar caster
  • 1.5g salt
  • 2g olive oil
  • cayenne pepper - pinch

Method

1. Place the sliced terrine in the centre of the plate

2. Place the marinade beetroot and Carpaccio around the terrine.

3. Place 4 different size dots of the beetroot puree around the terrine

4. Place the horseradish puree, micro herbs and flowers around the terrine

5. Finish with sorbet on bottom corner of the terrine and cottage cheese

Beetroot glaze (preservation 2 days)

1. Reduce port and add to beetroot juice.

2. Bring Cabernet Sauvignon vinegar up to boil, add to port and beetroot juice.

3. Add balsamic and season with salt and black pepper

4. Whisk in Tapioca starch.

5. Pass through a chinoise.

6. Place in a small squeezy bottle until required.

Beetroot Marinade Vinaigrette

PRESERVATION: 2 DAYS

METHOD:

1. Place all ingredients into a bowl

2. Mix well together until dissolved

3. Adjust to taste

4. Use to dress baby beetroots and glaze terrine.

RECIPE TO BE USED FOR:

- GLAZING TERRINE

YIELD: 3x TERRINE - 870g Jelly

ALC - Portions - 6-7 Slices @ 60g

DEC - Portions - 8-10 Slices @ 45g

PRESERVATION: 2 DAYS

METHOD:

FOR THE JELLY

1. Reduce the port by half in heavy bottomed pan

2. Add the beetroot juice

3. Add the Agar. Bring to the boil and cook out above 85*C for 3-4 minutes

4. Adjust to taste

5. Add the Cabernet Sauvignon, balsamic and salt and pepper

6. Adjust to taste

7. Pass through fine chinoise and set a tester

N.B BEETROOT FLAVOUR is essential must be the most prominent taste.

TO BUILD THE TERRINE

1. In an ice tray place the sealed terrine mould

2. Pour the first layer of liquid jelly in the bottom of the terrine mould

3. Quickly add the first layer of beetroot to the terrine

4. Repeat this process with the next layer of liquid and beetroot

5. Take care that the jelly is not to liquid nor too hard before adding the beetroot

6. Repeat this process until all layers of beetroot and liquid are complete

CHEFS NOTES:

CHECK THE TERRINE IS SET

BE SURE TO WEIGH THE MIX BEFORE ADDING THE AGAR.

100g = 0.8g AGAR FOR THIS JELLY

BE SURE TO CALCULATE ACCORDINGLY

Horseradish cream -

PRESERVATION: 2 days

1. Liquidise all ingredients in Vita Prep blender until extremely smooth.

2. Pass through a chinois.

3. Season to taste.

Horseradish Crème Fraiche Sorbet

PRESERVATION: 3 DAYS

METHOD:

FOR THE SYRUP

1. Place all ingredients into a heavy based pan

2. Bring to the boil

3. Allow to cool slightly

TO FINISH

1. In a large mixing bowl add all the ingredients together

2. Mix together well until all ingredients are fully incorporated. Adjust to taste.

3. Place in ice cream machine

4. Churn on setting No.4

5. Store in freezer until required

6. Quenelle to desired size

Pickled Beetroot, Ruby

PRESERVATION: FRESH PER SERVICE

METHOD

1. Peel beetroot, take a slice from the top horizontally.

2. Place on a slicing machine to assure accuracy and slice wafer thin, approx. 0.5 on the dial.

3. In a bowl add all ingredients including sliced beetroot and mix well together

4. Allow to Marinade

5. Adjust to taste

CHEF'S NOTES:

Beetroot must be allowed to marinade to take away the rawness

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