Pea and corn jelly with grilled eggplant and zucchini
* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
UPDATE:
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
~~~~~~~~o~~~~~~~~
Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
~~~~~~~~o~~~~~~~~
Rugby World Cup fever is about to take over as the teams vie for a spot in the second round of the competition held in New Zealand.
We were a little shell-shocked as we watched our Wallabies go down to Ireland. How can a rugby minnow like Ireland topple the potential world champions was beyond us. We always thought Ireland’s national sport was playing darts and drinking copious amounts of Guinness in an Irish pub 
Pea and corn jelly with grilled eggplant and zucchini
Therefore, we have decided to give our team a little boost with our recipe.
Day 2 – Entree: Green and gold jelly with grilled eggplant and zucchini
Green and gold jelly with grilled eggplant and zucchini Ingredients 3 – 4 tablespoon green peas Method 1. Steam a corn on a cob in steamer / shallow pan until cooked, then remove all kernels from cob and set aside. “ Aussie, Aussie, Aussie, Oi, Oi, Oi” !! “Go Wallabies!!”
3 – 4 tablespoon corn kernels, steamed
Half cup vegetable stock
1 teaspoon gelatine powder
1 eggplant, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
Sea salt and freshly cracked black pepper to taste
2. Dissolve gelatin in hot vegetable stock and set aside.
3. Mix equal amounts of corn and peas in a small bowl and add a few pinch of salt to taste.
3. Spoon the corn and peas mixture into the Royal Selangor Jelly mould until three quarters full, then add the stock until the mould is full.
4. Place the mould in the fridge to set the jelly for approximately 5 – 6 hours until it is firm.
5. Place jelly mould under a running tap with hot water and loosen contents by running a thin butter knife along the inside surface of the mould.
6. Serve green and gold jelly with grilled slices of eggplant and zucchini drizzled with olive oil and cracked black pepper.
7. Yell out at the top of your voice:
As 22 million Aussies spoon into this green and gold rocket fuel, we are a nation recharged to reclaim our rightful spot at the top of world rugby.
Pea and corn jelly with grilled eggplant and zucchini
*Note to readers:
You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader. All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera.
This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan
~~~~~~~~o~~~~~~~~
Love the colours!
Good idea to make this savoury. Nice striking colours!
How refreshing and new! Love this creative idea of yours!
I love the brightness of this savory jelly!
Go Australia! Love the vibrant green and yellow colours and veg jellies are definitely in vogue now.
It is really pretty!
What a striking color!! this is a great way to get kids to eat their veggies
Nothing likes innovative patriotic food..with a smattering of fun
That does look so cheerfully Australian. 😀
I love how those peas seem to pop due to the refraction of the jelly in the sunlight. What’s the wine you’re serving with it?
Hi Nate, it is a dry white by Evans and Tate from Western Australia which is where we are spending a few days. Always love to support all the local wines whenever we are here.
FANTASTIC!!! I just love this and wonder why I’ve never thought to try this before. This shape would be perfect for the holidays with red and green veggies. What a fun project to do and have displayed on your plate, and it tastes great as well.
Thanks for sharing this.
Beautiful! And you had zucchini and eggplant tagliatelle with it! 😀
Hi Kath,
Yes, and I did draw inspiration from some of your beautiful zucchini tagliatelle recipes too!
Haha perfect! Oi oi oi!
Pingback: Chocolate-coated peanut butter goodness! « It's Jellyriffic!
Now that I am a bit late, I realise how challenging this challenge really is. This jelly is simply beautiful.
perfect for rugby world cup! go for gold
I love a clear jelly and the idea is so unique. The colours are vibrant and very Aussie!! 😀