Beetroot Terrine Recipe

Directions

1. 1
   Place all ingredients except the gelatin into a large pan, cover with cool water, bring to the boil and then skim.
2. 2
   Place the lid on and simmer till the beetroot is cooked.
3. 3
   Strain the vegetables and meat off, and keep.
4. 4
   Re-boil the remaining juice till you have 500ml of cooking liquor.
5. 5
   Soften the gelatin in cool water and heat into the warm liquid.
6. 6
   Allow this to cold till just about setting point.
7. 7
   Meanwhile, slice the beetroot and carrots into half inch slices.
8. 8
   Pour a little of the unset jelly into a half kilo loaf tin, then place a layer of beetroot slices in.
9. 9
   Season with a little salt and pepper, then pour on a little more unset jelly, then a layer of carrot slices, seasoning, jelly and the shallots in a row down the centre, seasoning.
10. 10
    Then further jelly, carrots, seasoning.
11. 11
    Finally finishing with a layer of beetroot.
12. 12
    Cover with film and press with a heavy chopping board.
13. 13
    Place in the fridge till set.