Name: Herb panna cotta with beetroot, freekeh and walnut dressing
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 300 ml (1¼ cup) red wine vinegar; 100 ml balsamic vinegar; 4 garlic cloves, crushed; 2 sprigs each thyme and rosemary; 2 fresh bay leaves; 8 black peppercorns, cracked; 2 tbsp white sugar; 4 each small red and golden beetroot, unpeeled; 2 Fuji apples, unpeeled, cut into matchsticks; Juice of ½ lemon; To serve: soft goat’s curd, mustard cress and beetroot chips (see note); Herb panna cotta; 150 ml pouring cream; 50 ml milk, at room temperature; 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes; 5 basil leaves, thinly sliced; ¼ cup (loosely packed) each finely chopped chervil and chives; 2 tbsp finely chopped dill; 50 gm baby spinach; Freekeh salad; 150 gm cracked freekeh; 1 garlic clove, bruised; 2 tbsp walnut oil; 2 tsp honey; 3 tsp Dijon mustard; 1½ tbsp red wine vinegar; Walnut vinaigrette; 80 ml (1/3 cup) red wine vinegar; 2½ tbsp grapeseed oil; 1 tsp Dijon mustard

“Would you ask Ten Minutes by Tractor to part with the recipe for their beetroot salad with panna cotta?”

Leyla Longford, St Kilda East, Vic

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Ingredients

300 ml (1¼ cup) red wine vinegar

100 ml balsamic vinegar

4 garlic cloves, crushed

2 sprigs each thyme and rosemary

2 fresh bay leaves

8 black peppercorns, cracked

2 tbsp white sugar

4 each small red and golden beetroot, unpeeled

2 Fuji apples, unpeeled, cut into matchsticks

Juice of ½ lemon

To serve: soft goat’s curd, mustard cress and beetroot chips (see note)

Herb panna cotta

150 ml pouring cream

50 ml milk, at room temperature

2 titanium-strength gelatine leaves, softened in cold water for 5 minutes

5 basil leaves, thinly sliced

¼ cup (loosely packed) each finely chopped chervil and chives

2 tbsp finely chopped dill

50 gm baby spinach

Freekeh salad

150 gm cracked freekeh

1 garlic clove, bruised

2 tbsp walnut oil

2 tsp honey

3 tsp Dijon mustard

1½ tbsp red wine vinegar

Walnut vinaigrette

80 ml (1/3 cup) red wine vinegar

2½ tbsp grapeseed oil

1 tsp Dijon mustard

80 gm roasted walnuts, coarsely chopped

Method

Main

1.Combine vinegars, garlic, herbs, peppercorns, sugar and 1 litre water, divide equally into 2 small saucepans, Add red and golden beetroot to separate saucepans, season to taste, bring to the boil, then simmer over medium heat until easily pierced with a knife (30-40 minutes). Cool in liquid, then drain, peel and slice into thin rounds.

2.For herb panna cotta, heat half the cream and milk in a saucepan over low heat until just warm. Squeeze excess water from gelatine and add to cream mixture. Remove from heat, add remaining cream and milk and stir to dissolve (1 minute). Purée herbs and spinach in a blender, then add to cream mixture. Pour into a 10cm-square container and refrigerate until firm (2 hours). Before serving, turn out onto a board and cut into 3cm squares.

3.Cook freekeh and garlic in a saucepan of boiling salted water until tender (15-20 minutes). Drain, discard garlic, refresh freekeh in cold water, then drain well and toss with remaining ingredients.

4.For vinaigrette, whisk together vinegar, oil and mustard, add walnuts and season to taste.

5.Toss apple in lemon juice. To serve, divide freekeh among plates, top with beetroot, panna cotta and goat’s curd, drizzle with vinaigrette and garnish with apple, cress and beetroot chips.

Note Beetroot chips are available at health food stores.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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