* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
Hello and welcome to day three of the ‘Get On Your Jelly’ competition organised by Royal Selangor.
We hope you are enjoying our recipes as much as we are enjoying experimenting and concocting something new and beautiful each day.
On the first day of this competition, we presented a Japanese-inspired egg custard, as rightfully observed by Nate. We believe many other cuisines also have their own egg custard version and one of my favourites
Yesterday, we felt our rugby team needed some support so we got behind the Wallabies with an Aussie-inspired green and gold jelly.
One of my favourite red wine varietals is Pinot Noir and I have always wanted to cook with this wine and after some some deliberation with Mysaucepan, we are going to take you to another continent with our French-inspired Pinot Noir beetroot jelly with goat cheese salad.
So dear readers, we present you with our recipe for day three of this competition AND:
Cuisines of the World using the Royal Selangor Jelly Mould
Day 3 – Entree: Pinot noir beetroot jelly with goat cheese salad
Ingredients 2 beetroot, peeled and cut into half cm cubes Option: You may add some walnuts to give a crunchy texture to the salad. Method 1. Dissolve gelatin in hot vegetable stock, then mix with the Pinot Noir and set aside. Tips for this recipe: 1. Be cautious when working with beetroot as the red colour can stain clothes.
Half cup Pinot noir red wine
Half cup of vegetable stock
2 teaspoon gelatin powder
2 cup young beetroot leaves
200gms goat cheese, cut into 1cm cubes
2 tablespoon extra virgin olive oil
Sea salt and freshly cracked black pepper to taste
2. Lightly blanch beetroot cubes in boiling water for two minutes then drain in ice water.
3. Put about fifteen to twenty cubes of beetroot into the Royal Selangor jelly mould and pour in the vegetable and wine mixture.
3. Place the mould in the fridge to set the jelly for approximately 5 – 6 hours until it is firm.
4. When jelly is firm, place in middle of dinner plate and serve with beetroot leaves and goat cheese.
2. Do not overcook beetroot so that it is still slightly crunchy as opposed to soft.
3. Drain beetroot a couple of times to lighten the colour so there is sufficient contrast between the cubes and the red wine stock.
4. Use only the small and young leaves from the beetroot as the larger leaves are more coarse and bitter.
2 beetroot, peeled and cut into half cm cubes
Option: You may add some walnuts to give a crunchy texture to the salad.
1. Dissolve gelatin in hot vegetable stock, then mix with the Pinot Noir and set aside.
Tips for this recipe:
1. Be cautious when working with beetroot as the red colour can stain clothes.
For this particular recipe, I have used a 2007 Picardy Pinot Noir. This beautiful wine comes from the Great Southern region of Pemberton in Western Australia.
I would generally use a “lighter” pinot noir and preferably one that is filtered (aging particles and tannins removed from the wine). Some of the great pinot noir from the Burgundy region in France are unfiltered and personally, these are the best for drinking and I would definitely not use them to cook with.
So far, we have really enjoyed cooking this particular recipe because we found that red wine, beetroot and goat cheese complement each other so well. Goat cheese is as important to French food culture as nasi lemak is to Malaysia or sushi is to Japan.
It is a beautiful day and this beetroot and wine jelly with the refreshing goat cheese salad is a perfect snack as out in the sun.
There is very little actual cooking for this recipe and the returns for the effort were truly worth it.
We hope you will enjoy preparing this recipe and tasting the delicious beetroot jelly with the salad as much as we did.
Corner Vasse Highway and Eastbrook road
Pemberton, Western Australia 6260
Tel: +61 8 9776 0036
*Note to readers:
You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.
This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan