by Kitchen Butterfly
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Kitchen Butterfly's Notes:
1 cup blood orange juice Ask a question about this ingredient
2 teaspoons unflavoured gelatine powderr Ask a question about this ingredient
1/2 cup caster sugar Ask a question about this ingredient
1 1/2 cup water Ask a question about this ingredient
50 - 100g feta cheese, in small chunks Ask a question about this ingredient
6 green olives, stoned and sliced into rings or chunks Ask a question about this ingredient
12-24 small whole mint leaves Ask a question about this ingredient
Pinch of cayenne pepper (Optional) Ask a question about this ingredient
Grease an 11 & 7 inch pan lightly with oil
Ask a question about this stepIn a bowl, whisk half of the orange juice with the gelatine till smooth and well combined. Set aside for five minutes to soften.
Ask a question about this stepHeat sugar and water till dissolved and then bring to the boil. Then reduce heat and simmer for a couple of minutes.
Ask a question about this stepTake off the heat and stir in the juice-gelatine mixture. Whisk/stir again well. Then add the remaining half cup of juice. Add a pinch of cayenne, if using and whisk well to combine.
Ask a question about this stepPour the mixture into the greased pan and then stud the still liquid mixture with the feta cheese chunks and green olive rings/chunks, distributing evenly. Place the mint leaves too in the mixture.
Ask a question about this stepCover the mixture with clingfilm/foil and refrigerate till set.
Ask a question about this stepServe as a side with grilled meats......or in breads. This evening, I had some in a croissant - heavenly. Sweet, salty, minty....all at once!
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
