North - Becasse

TERRINE OF beetroot
with Ediths Ash and Baby Tarragon

GOLDEN BEETROOT

3 large golden beetroots,washed carefully to remove grit and sand

2 litres (4 pints) water

100 ml (3 fl oz) verjuice

60 ml (2 fl oz) chardonnay vinegar

pinch of saffron threads

50 g (1 oz) sugar

1 teaspoon salt

freshly ground white pepper

RED BEETROOT

3 large red beetroots,washed carefully

to remove grit and sand

2 litres (4 pints) water

100 ml (3 fl oz) red wine

100 ml (3 fl oz) ruby port

60 ml (2 fl oz) cabernet sauvignon vinegar

50 g (1 oz) sugar

1 teaspoon salt

freshly ground white pepper

TERRINE

6 x 5 g ( oz) gelatine leaves, softened in cold water

400 ml (14 fl oz) golden beetroot poaching liquor

400 ml (14 fl oz) red beetroot poaching liquor

TO SERVE

2 x 400 g (14 oz) Ediths Ash goats cheeses

cup baby tarragon

200 ml (7 fl oz) golden beetroot poaching liquor, reduced by two-thirds to a syrup

Each beetroot is poached separately in a different flavoured liquor to maintainits colour and flavour. The beetroot should be completely submerged whilepoaching, so you may need to adjust quantities accordingly.

We use a small hors doeuvres terrine mould for this recipe, which is about5 cm (2 in) high, 5.5 cm (2in) wide and roughly 30 cm (12 in) long. Try to buyone with removable sides. The terrine needs a minimum of 6 hours pressingtime and is really best made the day before you intend to serve it.

TO POACH THE GOLDEN BEETROOTS, place them in a medium-sized pan and cover with the remaining ingredients. Taste and adjust the flavour balance to your liking. Heat to just below a simmer, then poach gently, uncovered, for about 2 hours, or until the beetroots are tender. Remove from the heat and allow to cool slightly in the poaching liquor. When cool enough to handle, peel the beetroots. Pour the liquor through a sieve lined with muslin and reserve.

TO POACH THE RED BEETROOTS, repeat the above process.

TO MAKE THE TERRINE, soften 3 gelatine leaves in a small bowl of cold water. Heat 60 ml (2 fl oz) of the 400 ml (14 fl oz) golden beetroot poaching liquor in a small pan. Squeeze any excess water out of the gelatine and add it to the pan, whisking to dissolve completely. Tip into the remaining golden beetroot poaching liquor and refrigerate until it starts to thicken and set.

Soften the remaining 3 gelatine leaves in another small bowl of cold water and repeat the above process with the same quantities of red beetroot poaching liquor.

Cut all the beetroots into 5 mm ( in) slices and trim to form rectangles the same width as the mould. Double-line the terrine mould with cling film, leaving a generous overhang. Pour in enough red beetroot jelly to create a 5 mm ( in) layer and allow to set. Add a layer of red beetroot then pour in enough golden beetroot jelly to create a 5 mm ( in) layer and allow to set. Add a layer of golden beetroot and then another layer of red beetroot jelly. Continue layering jelly and beetroot to the top of the mould. Fold the cling film over the top and refrigerate overnight or for a minimum of 6 hours.

HALF AN HOUR BEFORE SERVING, bring the cheese to room temperature. Slice each cheese into 4 wedges. Unmould the terrine and remove the cling film. Use a very sharp knife, dipped in hot water, to cut it into 8 slices. Place a slice of terrine on each plate with a wedge of cheese. Garnish with a few sprigs of baby tarragon and drizzle with the golden beetroot syrup.

Serves 8 as an entre

Note: When building the terrine, allow each jelly layer to set soft, rather than firm. This helpsthe layers stick together and minimises the risk of the terrine splitting when you slice it.

DOUBLE-BAKED cabecou souffl
with a Celery Leaf and Frise Salad and Walnut Vinaigrette

150 g (5 oz) dried breadcrumbs

50 g (1 oz) walnuts, roasted, skins rubbed off and finely chopped

salt and freshly ground pepper

100 ml (3 fl oz) Clarified Butter

SOUFFL BASE

60 g (2 oz) butter

60 g (2 oz) plain flour

300 ml (10 fl oz) warm milk

340 g (12 oz) Cabecou goats cheese

1 teaspoon salt

freshly ground pepper

6 egg yolks

10 egg whites, at room temperature

pinch of salt

few drops lemon juice

SALAD

150 g (5 oz) walnuts

bunch celery, leaves reserved, stalks peeled and finely sliced

large handful frise, golden leaves from the centre

salt and freshly ground pepper

200 ml (7 fl oz) Walnut Vinaigrette

1 cup Deep-Fried Parsley Leaves

This is a chunky, rustic fail-proof souffl, with a crusty shell, fluffy interior andmelting pieces of soft tasty Cabecou cheese.

Mix the breadcrumbs with the chopped walnuts and season well. Brush 8 x 150 ml (5 fl oz) souffl moulds with the clarified butter and line with the breadcrumb mixture. Refrigerate until required.

TO MAKE THE SOUFFL BASE, melt the butter in a heavy-based pan over a medium heat until it begins to foam but not colour. Stir in the flour with a wooden spoon and cook over a medium heat for a couple of minutes without colouring. Slowly add the warm milk, stirring all the while. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Remove from the heat and allow to cool slightly. While still warm, tip into a food processor and begin to process. Crumble 140 g (5 oz) of the goats cheese add it to the mixture with the motor running. Process until smooth. Season with salt and pepper. With the motor still running, add the egg yolks, one at a time, to form a smooth, glossy mixture. Tip into a large mixing bowl, cover with cling film and leave until required. You can prepare the souffls to this stage up to 1 day ahead.

TO COOK THE SOUFFLS, preheat the oven to 190C (375F). Put the egg whites into a spotlessly clean mixing bowl and whisk to soft peaks. Add the salt and lemon juice and continue whisking to stiff peaks. Dice the remaining goats cheese and stir it into the souffl base. Stir in half the egg whites to slacken the mixture. Quickly and gently fold in the remaining egg whites, being careful not to over mix. Divide between the 8 moulds and level the surfaces with a spatula.

Bake the souffls in the centre of the oven for 15 minutes, until risen and golden. Remove from the oven and leave to cool. They will deflate and shrink. Turn them out of the moulds and set aside until ready to reheat. They will keep quite happily for a couple of hours.

TO MAKE THE SALAD, roast the walnuts until golden brown then remove from the oven and put them in a large mixing bowl. Blanch the celery slices for 30 seconds then refresh in iced water. Add them to the mixing bowl with the celery leaves and frise. Season and toss gently with the walnut vinaigrette.

WHEN READY TO SERVE, preheat the oven to 190C (375F). Arrange the souffls on a baking tray and reheat for 10 minutes. They will rise again and look golden and puffy. Divide the salad between 8 serving plates and scatter on the deep-fried parsley. Arrange a hot souffl on top and drizzle over a little more vinaigrette. Serve immediately.