Aspic is one of the main New Year's dishes. It is usually served on a large platter. But today I propose to make it in small portions and serve it personally to each consumer. Those present will definitely like this method of presentation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Aspic … The concept of this dish is very broad. It is prepared with a wide variety of foods. Some prefer pork, others veal, others chicken, and still others cook cold cuts. All methods are good and tasty. You just have to choose the best one for yourself. In this review, I will share a recipe for making jellied meat from a homemade rooster with a pork hoof. In addition, I suggest cooking the jelly in portioned molds. Such a presentation will be very interesting to look at the festive table.
The most important thing in preparing this dish is for the jellied meat to freeze well. To do this, cook the meat with bones, legs, pork ears, tail, skin. These products contain many gelling substances, i.e. collagen, which promotes solidification of the mass. You can determine whether the jellied meat will freeze or not as follows. If the spoon floats calmly in a boiling brew, then there is nothing to worry about. But if suddenly the jelly does not harden, then you will have to add diluted gelatin. It should also be borne in mind that the cooking process of this dish is very laborious and lengthy. Therefore, calculate the time before starting to prepare it. You will need at least 8 hours.
- Caloric content per 100 g - 130 kcal.
- Servings - 2-3 medium bowls
- Cooking time - about 8 hours, plus cooling time
Ingredients:
- Rooster - 1 pc. (home)
- Pork hoof - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 1.5 tsp
- Ground black pepper - a pinch
Step by step preparation of portioned jellied meat:
1. Wash the pork hoof, place in a saucepan, cover with water and put on the stove to cook.
2. Boil the hoof for 20 minutes after boiling. Then remove from the water and rinse well again. This manipulation helps to thoroughly clean the hoof from dirt that cannot be removed in the first wash.
3. In the meantime, take care of the rooster. Wash it and cut into portions. To make the jelly not too greasy, remove the skin from the poultry. Although if you are not afraid of extra calories, then you can leave the peel.
4. Pick up a large pot for boiling jellied meat. Place a pork hoof on the bottom. Place the rooster pieces on top. Add peeled and chopped carrots there. Wash the onion, but do not peel it, and also put it in the cooking pot. You can only remove the top dirty husk from it. Onion skins will give the jellied meat a pleasant shade. Put the peeled garlic cloves there.
5. Fill the food with drinking water so that it is 1-1.5 fingers higher than the level and put it on the stove to cook.
6. As soon as the broth begins to boil, immediately reduce the temperature to the minimum. Place the lid on the pot and cook for about 6 hours. Make sure that there is no boiling, otherwise the dish will turn out cloudy. If foam forms, then be sure to remove it with a slotted spoon. She will also make the broth cloudy. Half an hour before cooking, season the jellied meat with salt, ground pepper, put the bay leaf and peppercorns.
7. Remove the boiled meat from the broth and cool to avoid scalding.
8. After sorting it from the bones and cut into medium pieces or tear along the fibers.
9. In this recipe, I suggest making portioned jellied meat. For this, it is most convenient to use silicone molds. It will be easy to remove the frozen dish from them. If there are none, then take a regular bowl and cover it with cling film. Then it will also be possible to remove the finished dish without difficulty. But you can also cook jellied meat in the usual way - in a large deep bowl. So, put the pieces of meat in the chosen shape.
10. Fill them with broth and send to the refrigerator for a day to solidify.
11. Try jelly with your finger. If it has frozen and acquired an elastic consistency, then it is ready. You can serve it to the table.
See also a video recipe on how to cook aspic from meat, from the tongue, from fish.
