Garden beetroot terrine, horseradish sorbet by Gary Jones

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.