serves
8-10
prep
30 minutes
cook
5 minutes
difficulty
Easy
serves
8-10
people
preparation
30
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
True Blue Tastes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 cups (750 ml) chicken stock
- 2 tbsp gelatine
- 1 cup (250 ml) cold water
- 1 tsp salt
- 1 tbsp lemon juice
- ⅓ cup stuffed green olives, sliced
- 1 cup diced ham
- ⅓ cup cooked green peas
- ⅓ cup flaked almonds
- 1 cup diced celery
- 2 cups diced, cooked chicken
- Lettuce leaves, green salad, mayonnaise, to serve
Standing time: 1-2 hours
Chilling time: overnight
Instructions
- Spray a large loaf tin with oil. Bring the chicken stock to the boil. Remove from heat. Soften the gelatine in the cold water, then dissolve in the hot stock. Add salt and lemon juice.
- Stand until just beginning to thicken (about 1-2 hours at room temperature). Fold in the olives, ham, peas, almonds, celery and chicken, then pour mixture into the loaf tin, and chill until firm.
- Unmould and serve on a bed of lettuce. Garnish with other salad ingredients if desired. Serve mayonnaise separately.
Photography by Tammi Kwok.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
True Blue Tastes
