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Receta Jellied Beetroot Salad
by Global Cookbook

Jellied Beetroot Salad
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  Raciónes: 8

Ingredientes

  • 500 gm beetroot, baby
  • 1 Tbsp. vinegar, red wine
  • 1/2 Tbsp. redcurrant jelly
  • 1 Tbsp. red wine
  • 2 tsp sugar (caster)
  • 1/2 tsp mustard, French
  • 1 c. orange juice
  • 1/10 tsp black pepper
  • 4 tsp gelatine pwdr

Direcciones

  1. Slice and cut the beetroot into 1/2cm dice Place in a mould just big sufficient to hold it all.
  2. Dissolve gelatine in 1 Tblsp cool water and set aside.
  3. Heat vinegar, redcurrant, wine, sugar, mustard, orange juice and pepper in a pan till boiling. Add in soaked gelatine and stir well to dissolve. Pour sufficient over beetroot to just cover. Chill till set.
  4. To unmould, dip outside of bowl briefly in hot/warm water and shake gently to loosen jelly. Place serving plate on top of mould, upsidedown. Invert onto serving plate.
  5. Serve surrounded with mixed lettuce and mustard vinaigrette.
  6. Great for BBQ and outdoor parties.