lemon zest Archives

Brinjal recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Berry recipes

Marinated melon with whipped feta and honey

Canned food

Humongous lemon-and-ricotta tart

45 minutes

Braai recipes

Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Italian recipes

Fresh tomato gnudi

10 minutes

Roast chicken-and-ham terrine

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Cooking Time 10 minutes

Ingredients

2 t powdered gelatine
1 cup Woolworths cold-pressed 100% green juice
1 T Italian parsley, chopped
1 garlic clove
½ t lemon zest
1 t green peppercorns in brine, crushed
salt, to taste
1 Woolworths rotisserie chicken, broken into chunks
300 g Woolworths beechwood-smoked ham, chopped into 5 cm cubes

For the pickled onion-and-apple tartar sauce:

1 free-range egg yolk
1 T white wine vinegar
1 t Dijon mustard
1 garlic clove, crushed
salt, to taste
1 T lemon juice
¾ cup oil
4 pickled onions 4, chopped
1 green apple, cut into matchsticks

Method

1. Line a 23 x 9 cm loaf tin with clingwrap, ensuring it overlaps the sides. Soften the gelatine powder in 4 T water. Heat the juice in a saucepan, then stir in the gelatine. Cool slightly.

2. Blend the parsley, garlic and lemon zest and add to the gelatine mixture. Add the peppercorns and season with salt.

3. Tightly pack the ham and chicken into the loaf pan. Pour over the liquid, cover with clingwrap, then chill overnight.

4. Lift the terrine from the tin using the clingwrap. Slice and serve with dollops of tartar sauce.

5. To make the tartar sauce, place the egg yolk, vinegar, mustard, garlic and salt in a large bowl. Whisk, slowly adding the oil in a steady stream, until a thick mayonnaise forms. Stir through the pickled onions and apple.

Cook’s note: You can use chicken stock instead of juice. For Easter Monday snacking, use leftover terrine slices to make sandwiches with fresh tomato.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

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Fish croquettes with roasted garlic aïoli

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Marinated melon with whipped feta and honey

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Humongous lemon-and-ricotta tart

Chilli crunch prawns with crispy kale and pickled vegetables

Porcini girasolini with crispy Parma ham

Fresh tomato gnudi

Roast chicken-and-ham terrine

Roast chicken-and-ham terrine

Ingredients

Method