INGREDIENTS to serve 2 people :-
|
100 |
g |
4 |
oz |
portion of cooked chicken shredded |
||
|
50 |
ml |
2 |
tablespoons |
mayonnaise |
||
|
1 |
teaspoon |
chopped parsley |
||||
|
salt & pepper to taste |
||||||
|
125 |
ml |
5 |
fl oz |
chicken stock from boiled chicken |
||
|
½ |
sachet |
gelatine |
||||
|
10 |
thin slices |
cucumber |
||||
|
150 |
g |
6 |
oz |
cooked & grated beetroot |
||
|
1 |
teaspoon |
creamed horseradish |
||||
|
1 |
packet |
salted crisps |
||||
METHOD :-
Mix the chicken, mayonnaise, chopped parsley, salt & pepper together in a bowl.
Dissolve the gelatine in the hot chicken stock, and allow to cool.
Add half the dissolved gelatine & stock to the chicken mixture, and combine well.
Divide the mixture between two individual ring moulds and level off.
Dip the cucumber into the other half of the gelatine & stock, and lay over the chicken, overlapping the cucumber, 5 slices per ring mould.
Add any remaining gelatine & stock to the grated beetroot, horseradish, and salt & pepper to taste.
Divide the beetroot mixture into two equal portions and place on top of the cucumber slices and level off.
Allow to set for about 1 hour in the refrigerator before turning out and topping with crisps.
Serve with a mixed leaf salad.