Scott's Restaurant (01245) 380161
CHICKEN SALAD BERYL STYLE
See the CRAFTY CHICKEN DISHES PREPARATION

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

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.