Cook the skop with celery, whole chillies, and parsley, castle and red wine until soft.
Take off the heat and cool.
Sponge the gelatine with the stock or broth, warm it up until it dissolves and line a terrine mold with plastic.
Once the meat is cool, flake the meat into small pieces.
Press meat into terrine mold followed by chillies and red peppers.
Pour in a ladle full of 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.
Reprinted with permission of Chef Citrum Khumalo.