Vegetable Rice Mold Recipe
Ingredients
| 1/2 pint/300 ml vegetable stock | ||
| Agar agar | 2 Teaspoon | |
| 2 oz/50 g French beans | ||
| Carrots | 2 Small | |
| Rice grain | 8 Ounce | |
| Pepper red | 1 Small | |
| Pumpkin seeds | 2 Tablespoon | |
| Coriander | 3 Tablespoon, chopped | |
| Yellow and red cherry tomatoes | ||
| Tarragon sprig to garnish | ||
Directions
Heat vegetable stock to boiling point and stir in the agar agar until dissolved.
Leave to cool.
Top and tail the beans, cut into 1 in/ 2.5 cm pieces, then blanch in boiling salted water for 3 mins.
Drain and refresh by plunging into cold water.
Leave until cold.
Peel the carrots and cut into 1 in/2.5 cm matchsticks.
Blanch in boiling salted water for 2 mins, then plunge into cold water.
Leave until cold, then drain.
Dry vegetables with kitchen paper, then mix together and arrange in the base of a damp 2 pint/1.2 litre ring mould.
Add enough stock to cover vegetables, then leave to set on a bed of ice.
Cook the rice in boiling salted water for 12-15 mins, or until cooked.
Drain, rinse thoroughly with hot water.
Deseed the pepper and chop finely.
Mix the chopped pepper, pumpkin seeds and coriander into the rice with any remaining stock.
Pack into mould on top of the set vegetables and smooth the top with a palette knife.
Chill for 2 hrs.
When ready to serve, quickly dip the mould into a bowl of hot water, invert on to a serving plate and carefully remove mould.
Fill centre with cherry tomatoes, and garnish with the tarragon sprig.
Leave to cool.
Top and tail the beans, cut into 1 in/ 2.5 cm pieces, then blanch in boiling salted water for 3 mins.
Drain and refresh by plunging into cold water.
Leave until cold.
Peel the carrots and cut into 1 in/2.5 cm matchsticks.
Blanch in boiling salted water for 2 mins, then plunge into cold water.
Leave until cold, then drain.
Dry vegetables with kitchen paper, then mix together and arrange in the base of a damp 2 pint/1.2 litre ring mould.
Add enough stock to cover vegetables, then leave to set on a bed of ice.
Cook the rice in boiling salted water for 12-15 mins, or until cooked.
Drain, rinse thoroughly with hot water.
Deseed the pepper and chop finely.
Mix the chopped pepper, pumpkin seeds and coriander into the rice with any remaining stock.
Pack into mould on top of the set vegetables and smooth the top with a palette knife.
Chill for 2 hrs.
When ready to serve, quickly dip the mould into a bowl of hot water, invert on to a serving plate and carefully remove mould.
Fill centre with cherry tomatoes, and garnish with the tarragon sprig.
Chef
