Ingredients

Method

• 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

Ingredients

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