Terrine with Goat’s Cheese Truffle & Pickled Eryngii Mushrooms
Serves 4-6

Terrine
2kg raw beetroot
1 bottle of Port
10 gelatine leaves, softened in iced water
Salt

Wash beetroot well, leaving the long tap root on the end of the beet but cutting the tops off leaving about 3 cm attached- this prevents too much colour leaching out while cooking.
Place the beetroot in a large pot of lightly salted cold water and bring this to the boil. Skimoff any impurities which may arise and reduce the heat to a simmer. The cooking time for the beets will vary depending on size, freshness and variety; approximately 2 hours of cooking before they are ready.
Test by inserting a sharp knife into a beet - there should be no resistance.
While the beets are cooking, bring port to a boil and reduce to 2 C (500ml). Remove from the stove and stir in softened gelatine and salt to taste.
Once the beets are cooked, remove them from the water and peel the skin off using a knife tip or by rubbing them between paper towels.
Allow to cool in the fridge them slice them to about 3 mm thickness.
Start layering the beetroot in a small but deep tray or terrine mould whilst continually adding the gelatine mixture between each layer- season while you go with salt.
The terrine should be about 3.5-4 cm in thickness and should be quite wet from the gelatine. Place the terrine in the fridge to chill.

Gribiche sauce
150ml Thick mayonnaise
20g ea Chopped Gherkins, Capers & Shallots
1 Boiled egg, grated
5g Chopped Parsley
Salt & Lemon

Mix together and store.

Goats Cheese Truffle
100g Soft goats cheese, rolled into balls

Almond Crumble
100 grams butter
100 grams light brown sugar
100 grams almond powder
90 grams flour
1 gram salt

Cream the butter and sugar together, slowly add the almonds and salt and work until combined thoroughly. Fold in the flour and continue to mix until the flour is just incorporated- do not over work. Spread onto a baking tray and bake until it is golden brown, then crumble it with the hands. The crumble stores well in an airtight container at room temperature for 3-4 days.

Roll balls in crumble.

Salad (per portion)
2 Small beetroots (Golden, Candy cane, Yellow & white) cut in halves or quarters depending on the size.
2-3 Small eryngii mushrooms- pickled
1 pickled baby onion cut in half lengthwise
2 baby carrots cut in ½ lengthwise
Pea shoots
Micro rocket or similar fine leaf (I used spring vine leaves in the photo)

Toss ingredients together and season with salt and olive oil

Assembly
Place terrine in middle of plate with salad on either side. Place cheese ball on one side and spoon gribiche behind the terrine. Garnish with pea shoots and chive flowers.

Executive Chef:
Peter Tempelhoff - The Greenhouse (view profile)