|For the parcels:|
4 X 4" squares of filo pastry, brushed with a butter or milk
80g very cold Creme Fraiche
100g Beluga/ Sevruga caviar, well chilled
For the stewed beetroot:
1kg washed, but unpeeled, beetroot
2 tbsp white wine vinegar
15 black peppercorns
125g granulated sugar
1 dried red chili ( optional, for a bit of background heat ), or chili flakes Salt ( to taste )
1. Lightly brush the filo pastry squares with a little milk or butter. Place on a lightly greased baking sheet, and bake at 180 degrees C for 20 minutes, or until lightly golden brown. Keep warm.
2. Place the washed but unpeeled beetroot in a large pan, cover with cold water. Add 1 tsp of salt. Bring to the boil, and once boiled, turn down to a light simmer, and leave for 40 minutes until the skins can be easily peeled.
3. Find a large pan.Cut the boiled beetroot into quite large chunks, and place in the pan. Add the white wine vinegar, and 80g of the sugar. Bring to the boil, but beware of the vinegar, it can make you cough. Immediately turn down the heat, add the peppercorns, and if using, the red chili, and leave for about an hour to stew. After it has turned to the consistency of peanut butter, add the rest of the sugar, turn the heat up slightly, and leave for 15 minutes. Salt the stewed beetroot to taste.
4. Remove the filo squares ( which ideally should be curled up at the edges ) from where they were keeping warm, and in each one add 20 g of Creme Fraiche. Top with as much of the stewed beetroot as desired, then with 25g of the caviar, and eat immediately. Serve with a good, fruity, well chilled Champagne, with a small amount of peach Schnapps or peach juice for a graceful Bellini, or just some good, very cold iced Vodka. Enjoy