Recipe - Beetroot Terrine

1 kg Large beetroot; peeled
3 kg Carrots; peeled
8 Shallots; peeled
1 teaspoon Caraway seeds
1 Bay leaf
200 g Shin of beef
8 Leaves gelatin

Place all ingredients except the gelatin into a large pan, cover with
cold water, bring to the boil and then skim. Place the lid on and
simmer until the beetroot is cooked. Strain the vegetables and meat
off, and keep. Reboil the remaining juice until you have 500ml of
cooking liquor. Soften the gelatin in cold water and melt into the
hot liquid. Allow this to cool until just about setting point.

Meanwhile, slice the beetroot and carrots into half inch slices.

Pour a little of the unset jelly into a half kilo loaf tin, then
place a layer of beetroot slices in. Season with a little salt and
pepper, then pour on a little more unset jelly, then a layer of
carrot slices, seasoning, jelly and the shallots in a row down the
centre, seasoning. Then further jelly, carrots, seasoning. Finally
finishing with a layer of beetroot.

Cover with film and press with a heavy chopping board. Place in the
fridge until set.

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