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Beetroot-and-green harissa terrine

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Trout salad with beetroot chips

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The cheese and wine platter

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The cheese and wine platter

10 minutes

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The cheese and wine platter

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 4 hours’ setting time

Cooking Time 10 minutes

Ingredients

For the sangria jellies:

20 g powdered gelatine
¼ cup cold water
2 cups dry red wine
2 cups mixed berry juice
2 blood oranges, peeled and sliced
1 x 15 g pack Woolworths strawberry-flavoured Fabulously Fruity Strings
100 g Woolworths Blue Pearl cheese
1 x 100 g pack Woolworths salted mixed vegetable crisps

Method

1. To make the jellies, sprinkle the gelatine over the water and allow to stand until the grains of gelatine expand.

2. Gently heat the red wine and berry juice in a saucepan and stir in the gelatine. Pour into a small tray to a depth of 2 cm. Chill for 4 hours or until the jelly has set. Once set, cut the jelly into cubes.

3. To assemble, place the jellies on a plate with the blood oranges, candy laces, blue cheese and crisps

Find more snack recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl