“Whenever I visit the Mornington Peninsula I return to Port Phillip Estate’s dining room for the carpaccio of beetroot and blood orange salad. Would you please publish the recipe?”
Sandra Lidgard, Erina Heights, NSW
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Method
Main
1.Preheat oven to 180C. Bring beetroot, vinegar, sugar, thyme, bay leaves, orange rind and juice, ginger, cinnamon, star anise and 1 litre water to the boil in a saucepan over high heat, then reduce heat to medium and simmer until beetroot are tender (30 minutes). Drain (reserve cooking liquid) and set aside to cool, then peel, thinly slice on a mandolin, set aside.
2.Strain 80ml cooking liquid through a fine sieve into a saucepan (discard solids and remaining liquid), bring to a simmer over high heat, reduce to a syrup (5-7 minutes), set aside.
3.Meanwhile, roast walnuts on an oven tray, shaking occasionally, until golden (2-4 minutes), set aside to cool, then coarsely chop.
4.Meanwhile, whisk feta in a bowl until light and fluffy.
5.Divide beetroot slices among plates, scatter over blood orange, baby herbs and walnuts, dot with feta, drizzle with oil and beetroot reduction, season to taste and serve.
If blood orange is unavailable, substitute another variety of orange.
This recipe is from the February 2011 issue of
.
Notes
