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Hambleton Hall's Heritage Carrot Terrine Recipe

Enhance your skin's radiance with Hambleton Hall's Carrot Terrine recipe, harnessing the power of beta-carotene to help boost your natural glow and infusing vital vitamins for a journey to healthy and vibrant complexion.

  1. Ingredients

    • 500ml Sauternes wine
    • 500ml orange juice
    • 1 x star anise
    • 2 x lemon grass
    • 50g ginger
    • 1 tbsp honey
    • 1/2 pack worth of coriander stalks
    • lemon juice
    • 6 fairly-large carrots (of each colour – orange, yellow, purple & white)
    • rosemary, thyme, star anise
    • salt and pepper
    • 200g of tarragon
    • 100ml olive oil
  2. Method

    • Orange and Sauterne Jelly Liquid
    • Chop lemongrass and ginger, place into a medium size pan with the star anise and Sauternes, bring to the boil, then simmer for 3 mins (cooks out the alcohol).
    • Add the orange juice and 1 tbsp honey, coriander, leave to cool.
    • Strain through fine sieve and season with lemon juice.
    • Carrots
    • Fill a large pan with water and bring to the boil, add the thyme, rosemary, star anise and season with salt and pepper.
    • Top and tail and peel the carrots.
    • Cook each colour carrot separately until tender to eat, checking the base cooking liquor and topping up water if required, checking seasoning.
    • Cool when cooked, keep colours separate.
    • Star anise powder
    • 120g star anise toasted, in a dry pan.
    • Blend in food processor and sieve.
    • Place in container till required.
      Terrine building
    • Take a terrine mould, line it with a double layer of cling film, rolled out, no bubbles, use a small amount of oil to rub on the mould before lining and push the double layered cling film to the bottom and corners of the mould. (There needs to be enough cling film hanging over the sides to wrap the top of the terrine mould when full!)
    • Square off the carrots and season with star anise powder, lemon, salt and balsamic vinegar to taste.
    • Chop 150g fresh coriander leaves.,
    • Take 1 litre of jelly liquid, add 10 g agar agar and bring to the boil.
    • Using a ladle, add enough jelly to just cover the base of the lined terrine mould and place the first layer of carrots add some jelly and fresh coriander and layer the next carrots and repeat until the mould is filled, cover and leave to set. (6 hours or perhaps overnight if possible)
    • Tarragon oil
    • Warm oil gently. Add tarragon. Leave to cool.
    • Blend together then pass through a fine sieve
    • To Serve
    • Turn out terrine onto a board with fresh cling film on, discard cling film terrine was set in, wrap the terrine in a few layers or fresh cling film rolling all from one piece.
    • Slice terrine into even slices approx. 2 cm thick.
    • Place on the plate.
    • Remove cling film from the edge.
    • Season with lemon juice and oil.
    • Using the remaining carrots cut into pleasant shapes, season with star anise powder, lemon, salt and balsamic vinegar to taste.
    • Garnish the plate with carrot shapes. Drizzle the tarragon oil and dust with star anise powder, finish with micro coriander.