For the beetroot terrine:
400g large ruby beetroots, peeled and sliced ½cm thick
750ml ruby port
400g beetroot juice
30ml Cabernet Sauvignon vinegar
30ml balsamic vinegar
1 pinch ground black pepper
9g agar agar
For the beetroot garnish:
5 baby ruby beetroot, steamed and peeled
5 baby golden beetroot, steamed and peeled
5 baby candy beetroot, steamed and peeled
30ml extra virgin olive oil
10ml chardonnay vinegar
1 pinch caster sugar
Salt and pepper, to taste
For the horseradish sorbet:
125g caster sugar
70ml liquid glucose
325g crème fraîche
175g natural yoghurt
110g creamed horseradish
10ml lemon juice
Cayenne pepper, to taste
For the horseradish puree:
130g creamed horseradish
90g crème fraiche
3g caster sugar
5ml lemon juice
Cayenne pepper to taste
For the pickled beetroot:
2 baby candy beetroot, peeled and sliced 1mm
10g white wine vinegar
4g caster sugar
1 pinch salt
1 tsp extra virgin olive oil
At Belmond Le Manoir aux Quat’Saisons we’ve been serving dishes made with vegetables grown in our very own kitchen garden, alongside free-range meat from the same fantastic British suppliers for more than 30 years. It’s so important to help people understand what sustainable food looks, smells and tastes like. By highlighting dishes that capture this ethos One Planet Plate will enhance diners’ experience and help them put their passion for good food into action.
Vacuum pack the beetroot slices and steam for 20 minutes or until tender. Once cooled, trim the slices to fit into the terrine mould (130mm x 110mm x 60mm deep) with a gap of 1cm visible from the edge of the terrine.
Turn these out neatly onto a tray, ready to set with the jelly. In a large saucepan, reduce the port by half and add the beetroot juice, vinegars and seasoning. Bring back to a simmer and whisk in the agar agar. Bring back to the boil, take off the heat and pass through a fine sieve. Set a small tester in the fridge to check the seasoning and texture of the set jelly. Adjust the seasoning if needed and use immediately, keeping the jelly hot as you build the terrine. Pour ¾cm of the warm jelly into your terrine mould. Allow the jelly to begin to set, then add the first layer of beetroot slices. Repeat with the remaining slices and enough jelly to cover the final layer of beetroot by 5mm. Reserve the leftover jelly to make the purée. Make sure the jelly doesn’t completely set between the layers or your terrine will fall apart when you try and slice it. Once the terrine has set firm, turn it out by using a large flat fish slice to push the terrine away from the edge of the mould, gently releasing it. Slice the terrine about 1cm thick and place on a tray and cover with cling film. Reserve in the fridge until needed.
With the remaining beetroot jelly, leave it to set firm and purée in a blender until smooth. Pass through a muslin cloth and reserve until required.
Portion the beetroots in a mixture of halves, quarters or slices and keep in separate bowls. Mix the remaining ingredients in a separate bowl and evenly distribute between the 3 bowls. Mix thoroughly, taste and adjust the seasoning if required.
Place the sugar, water and glucose in a heavy-bottom pan and bring to the boil, before leaving to cool slightly. Add the remaining ingredients and churn in an ice cream machine. Keep in a freezer until required. horseradish purée Place all the ingredients in a blender and purée until smooth.
In a large bowl, mix all ingredients together and leave to marinade for a minimum of 30 minutes.
Place the terrine slice in the middle of the plate, placing the other garnishes neatly around. Finish with a quenelle of horseradish sorbet. Dress the plate with micro herbs and edible flowers.
Belmond Le Manoir Aux Quat’Saison