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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
cups blood orange juice (reserve 3-4 tablespoons for the dressing)
teaspoons unflavoured gelatine powder
cup caster sugar
cups mixed green salad leaves
teaspoon (wholegrain) mustard
tablespoons olive oil
tablespoons chopped fresh mint
50 - 100g
crumbled feta cheese
Pinch of cayenne pepper (Optional)
- 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.
- Then heat the sugar and water till dissolved and bring to the boil. Reduce heat and simmer for a couple of minutes.
- 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.
- 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.
- 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
- Otherwise, using a round cookie cutter (3 inch diameter/smaller), cut out blood orange carpaccios and place one or two on each plate.
- 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.
- Garnish with wedges of blood orange and some whole mint leaves
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint