You will need 1 medium sized mould or bowl. I used my steam pudding bowl.
60g (or 2 1/2 tablespoons) gelatine, soak in 3/4 cup cold water for 30 minutes.
Then add 2 & 1/2 cups of boiling water and stir till gelatine is dissolved.
Season to taste and add the juice of 1 lemon. Taste to correct seasoning. Cool but don’t let set.
Rinse your bowl with cold water and layer with the following
1/2 large red pepper seeded and chopped fine
Left over rotisserie cooked Tegal chicken, skinned and chopped into chunks
3, hard boiled eggs, shelled and sliced
2, green spring onions, chopped
Another layer of chicken
1 1/2 cups cold cooked peas Carefully pour your gelatine mixture over the chicken and vegetable in the bowl. Gladwrap and put in the fridge to set. I set mine over night.
To remove from bowl. Run a butter knife carefully round the inside of the bowl to separate the salad from the bowl and stand in medium hot water for a minute or two to free the top of the salad from the bowl. Invert onto a platter.
Note; you can use other vegetables of your choice to make this dish, if using tomatoes, remove the seeds and centre.
Serves 8. Prep time 30 minutes.
Easy to prepare