A cool, sophisticated terrine with a uniquely South African twist. For the uninitiated, skop is a local delicacy: the whole head of a sheep or cow, skin, nose, ears and other bits removed, and then boiled. Chef Khumalo prepares this cow skop in a heady mixture of beer and wine before incorporating it in a delicious summer terrine.
- 1 whole cow skop
- 300g shallots
- I packet of mild chillies
- 1 bunch celery
- 3 cans of castle light
- ½ bunch parsley
- 1 cup red wine
- 3 Roasted red peppers and peel
- 200g deseeded red chilled
- Sponge/ bloom 120g gelatine/ or Aspic with
- 1lt stock from the skop or broth
- Warm it up until it dissolves
- Line a terrine mould with plastic
Cook the skop with celery, whole chillies, and parsley, castle and red wine until soft.
Take off the heat and cool. Once cool flake the meat into small pieces.
Press meat into terrine mould followed by chillies and red peppers.
Pour a ladle full with broth and gelatine.
Refrigerate until almost set, follow with another layer of meat and continue with layers as you desire.
Place in the fridge until completely set.