Gelee of blood oranges, feta and mint

By • March 3, 2010 • 0 Comments

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Author Notes: I love the look of 'studded' jellies. In Germany, I've had them for breakfast with carrots, ham and peppers set in a clear jelly.Kitchen Butterfly

Serves 6-8

  • 1 cup blood orange juice
  • 2 teaspoons unflavoured gelatine powderr
  • 1/2 cup caster sugar
  • 1 1/2 cups water
  • 50 - 100g feta cheese, in small chunks
  • 6 green olives, stoned and sliced into rings or chunks
  • 12-24 small whole mint leaves
  • Pinch of cayenne pepper (Optional)
  1. Grease an 11 & 7 inch pan lightly with oil
  2. In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
  3. Heat sugar and water till dissolved and then bring to the boil. Then reduce heat and simmer for a couple of minutes.
  4. Take off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Then add the remaining half cup of juice. Add a pinch of cayenne, if using and whisk well to combine.
  5. Pour the mixture into the greased pan and then stud the still liquid mixture with the feta cheese chunks and green olive rings/chunks, distributing evenly. Place the mint leaves too in the mixture.
  6. Cover the mixture with clingfilm/foil and refrigerate till set.
  7. Serve as a side with grilled meats......or in breads. This evening, I had some in a croissant - heavenly. Sweet, salty, minty....all at once!
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