Beetroot and Grapefruit terrine

    Beetroot and Grapefruit terrine

    18saves
    5hr


    12 people made this

    About this recipe: Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients

    Ingredients
    Serves: 8 

    • Beetroot
    • 500ml Calvados
    • Grapefruit
    • Lemons
    • 3 leaves gelatine

    Method
    Prep:30min  ›  Extra time:4hr30min  ›  Ready in:5hr 

    1. Slice the cooked beetroot finely, segment the grapefruit.
    2. Dissolve 3 gelatine leaf into a dish with cold water for 10 to 15 minutes.
    3. Boil 500ml of calvados and add your gelatine leaf and whisk to dissolve completely
    4. In your terrine dish add a layer of beetroot and another one with the grapefruit segment till the terrine is complete,poor the calvados over the terrine and press down for the liquid to penetrate the mixture and rest in the fridge for about 3 to 5 hours

    Tip

    use cling film or non stick terrine dish for the terrine to come out easly this dish can be served with a light lemon vinaigrette or a watermelon salsa

    Recently viewed

    Reviews (2)

    by
    1

    That Terrine is amazing and not difficult at all to prepare, very refreshing for a hot summer and ideal for kids. Thanks for your imagination Chef Nordine. - 07 Aug 2009

    by
    0

    That Terrine is amazing and not difficult at all to prepare, very refreshing for a hot summer and ideal for kids. Thanks for your imagination Chef Nordine. - 07 Aug 2009

    Write a review

    Click on stars to rate