Author Notes
I love carpaccio of beef.....and this could very well become the veggie option. Thin rounds of blood orange gelee, topped with a dressed salad, chopped mint and crumbled feta. Sweet, sour, fresh and clean! —Kitchen Butterfly
Ingredients
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2 cups
blood orange juice (reserve 3-4 tablespoons for the dressing)
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2 teaspoons
unflavoured gelatine powder
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1/2 cup
caster sugar
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1 1/2 cups
water
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2 cups
mixed green salad leaves
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1/2 teaspoon
(wholegrain) mustard
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1 tablespoon
Mayonnaise
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3-4 tablespoons
olive oil
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2 tablespoons
chopped fresh mint
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50 - 100g
crumbled feta cheese
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Pinch of cayenne pepper (Optional)
Directions
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Grease an 11 & 7 inch pan lightly with oil. In a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
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Then heat the sugar and water till dissolved and bring to the boil. Reduce heat and simmer for a couple of minutes.
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Take off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Add the remaining half cup of juice and a pinch of cayenne, (if using). Whisk well to combine.Pour the mixture into the greased pan and refrigerate till set.
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Make the salad dressing by combining the mustard, mayonnaise, olive oil and blood orange juice. Taste and season with some cayenne pepper, if you like.
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Plating this per person is easier than serving in a large bowl. If you want to serve in a large bowl though, slice the gelee into small pieces and sprinkle them on the leaves. Then follow Step 7 and 8
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Otherwise, using a round cookie cutter (3 inch diameter/smaller), cut out blood orange carpaccios and place one or two on each plate.
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Place some salad on top of the 'carpaccio'. Sprinkle some chopped mint and crumbled feta on top. Drizzle some dressing over the salad but also spoon some unto the plate.
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Garnish with wedges of blood orange and some whole mint leaves
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