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Bloody Mary & Crab Jellies
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Serves
4
Bloody
Mary Jellies
1 pt tomato juice
125ml vodka (or to taste!)
3 splashes of Tabasco sauce
3 splashes of Worcester sauce
50ml port (optional)
Celery salt & pepper to taste
4 gelatine leaves (soaked in cold water)
Crab
mixture
200g white picked crab
2 tablespoons finely chopped chives
1 shallot or ½ red onion, finely chopped
1 heaped tablespoon crème fraiche
salt & pepper to taste
Beetroot
& Fennel coleslaw
(to be started on Christmas Eve)
1 fennel bulb, grated
1 bulb of fresh beetroot (2 if small)
½ lemon, juiced
½ tablespoon sea salt (or table salt)
1 teaspoon Dijon mustard
2 heaped teaspoons mayonnaise
Avocado
purée
3 soft avocados, peeled & chopped
juice of 2 or 3 limes
salt & pepper to taste
The
day before:
Start
the beetroot and fennel coleslaw
Marinate grated fennel and beetroot in lemon and sea salt overnight.
And
make the jelly
Put the tomato juice, vodka, Tabasco, Worcester sauce, port, celery
salt & pepper in a saucepan and warm to above room temperature.
Melt
the gelatine leaves in a saucepan over a low heat and add to the
Bloody Mary mix.
Divide
the Bloody Mary mix into 4 large wine glasses. Leave to set in the
fridge overnight.
On
the day:
Finish
the beetroot and fennel coleslaw
Bind the marinated fennel and beetroot with Dijon mustard and mayonnaise.
Should be pinky/purple colour.
Make
the crab mixture
Mix
all of the ingredients together.
Make
the avocado purée
Blend
all the ingredients in a blender until smooth. If you haven't got
a blender use a masher - it's just as good chunky!
To
serve
Layer the coleslaw, crab and avocado purée on top of the
jelly in the wine glasses. Serve with a couple of baby gem leaves
on the top of the wine glass for scooping.
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