Carrot Ring Mold
|Carrots||2 Pound, scraped and thickly sliced (1 Kilogram)|
|Butter||1 Ounce (25 Gram)|
|Chicken stock||1 Pint (150 Milliliter)|
|Gelatine||1⁄2 Ounce (15 Gram)|
|Eggs||3 , separated|
|Lemon||1⁄2 , grated rind and juiced|
|Grated cheddar cheese||2 Ounce (50 Gram)|
|For the filling:|
|Button onions||4 Ounce, peeled and left whole|
|Chicken stock||3 Fluid Ounce (75 Milliliter)|
|Frozen peas||4 Ounce, cooked and cooled (100 Gram)|
|Celery stick||2 , chopped into 1/2 inch pieces|
|Thin mayonnaise seasoning||4 Tablespoon|
|Chopped parsley||1 Tablespoon|
1. Place the carrots in cold salted water, bring to the boil and simmer for 2 minutes.
2. Drain well, then place in pan with the butter, stock, sugar and seasoning to taste and cook gently until carrots are very tender and have absorbed the liquid.
3. Meanwhile, dissolve the gelatine in a bowl with a little hot water, over a pan of boiling water.
4. Mash the carrots finely, or blend in a liquidiser.
5. Mix the carrot purge with the egg yolks, lemon rind and juice, grated cheese and dissolved gelatine, and combine well.
6. Season to taste again if required and leave to cool.
7. Whisk the egg whites until very stiff and carefully fold into the cooled carrot mixture.
8. Mix well and spoon into a wetted 1.25-litre/2-pint ring mould.
9. Level off the surface and leave in refrigerator to set.
10. To prepare the filling, poach the onions in a little extra stock with seasoning and bay leaf until just tender.
11. Drain and place in cold water. Cook the peas in boiling salted water and drain.
12. Mix the cooked peas, onions and celery pieces.
13. Add mayonnaise and coat well, adding seasoning to taste.
14. When mould is set, turn out onto serving plate and fill the centre with the vegetable mayonnaise filling.
15. Serve sprinkled with chopped parsley.