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Foodie Thursday

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 23 May 2013

It's Foodie Thursday with Simon Mayo and resident chef, Nigel Barden plus there's another brand new confession for the collective's conscience

Matt has the sport news, Rebecca is on the money and Sally updates the travel.

Music Played

14 items
  • Dill, Feta and Beetroot Savoury Cheesecake

    By Rejina Sabur-Cross from Gastrogeek (Kyle Books)

     

    Serves 6-8

     

    Prep time: 20 mins

    Cooking time: 20 mins

    Chill overnight.

     

    Ingredients

    For the base

    Butter, for greasing

    65g white dried breadcrumbs

    50g Parmesan cheese, grated

    1 tsp black onion seeds or nigella seeds

    freshly ground black pepper

    50g butter, melted

     

    For the topping

    200g feta cheese

    180g curd cheese

    120g single cream

    2 tbsp chopped fresh chives

    4 tbsp chopped fresh dill

    4 spring onions, white part only, finely chopped

    220g beetroot, grated

    1 tbsp creamed horseradish

    2 large egg whites

    juice of ½ lemon

    10g sachet vegetarian gelatine

     

     

    Method

    1.    Preheat the oven to 170C/gas mark 3.

    2.    Grease & line a 20cm loose-bottomed cake tin with baking parchment

    3.    Make the base by mixing together the breadcrumbs, Parmesan & onion or nigella seeds, season with black pepper & pour in the melted butter & mix well.  It should be a little claggy at this stage.

    4.    Press into the prepared tin & bake for 15 mins.  Set aside to cool.

    5.    Mash the feta in a mixing bowl, add the curd cheese, single cream, chives & half of the dill & beat together.

    6.    In another bowl, mix the spring onion into the beetroot & mix well with the horseradish.

    7.    Spoon this onto the cheesecake base & spread it out evenly with the back of a spoon.

    8.    Whisk the egg whites to the soft peak stage.

    9.    Place the lemon juice & 3 tbsp of cold water in a small pan, sprinkle the vegetarian gelatine over & turn up the heat until it reaches boiling point.

    10. Beat this quickly into the cheesy cream mixture & gently fold in the egg whites, 1tbsp at a time.

    11. Layer this over the top of the beetroot mixture & cover with clingfilm.

    12. Refrigerate overnight.

    13. Garnish with the remaining dill & serve.

     

     

    Nigel's Top Tips

    •       When grating your beetroot it's best to pull on disposable plastic gloves.

    •       Fresh beetroot will keep for several weeks in a cool dark place.

    •       Great to serve this with a tomato & nectarine gazpacho, the recipe for which you'll find in Rejina's Gastrogeek.

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