How to decorate jellied meat for the New Year with your own hands (photo)

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Food should be not only tasty and he althy, but also beautifully served, originally designed - no one will argue with such a rule, right? That is why many housewives, before festive events, think long and seriously about how to cook something special, how to arrange dishes. After all, even if the dish did not quite turn out, but it is decorated intricately, its appearance will hide all the defects of taste.

Ode to Aspic

The main dish of the first part of the feast, without a doubt, is jelly. It takes pride of place among cold appetizers, salads and sandwiches, sausage and cheese cuts. But, of course, you need to know how to properly cook and how to decorate aspic. This dish is present in almost all European cuisines. It is cooked from game, poultry, pork and beef, rabbit, fish and even shrimp.

It depends on the initial set of products how to decorate the jelly, what exactly to put on the bottom of the molds or plates, how to pour the broth. In passing, we note: if you use pork ears and legs or legs andbeef tails, rooster or turkey meat, enough gelling substances are released into the broth, and it itself acquires a rich golden yellow color and special transparency. And then the question of how to decorate aspic is solved very simply: a few pieces of carrots or a couple of sprigs of greens will already give the dish an elegant look.

When using gelatin, you should be careful to introduce it into the broth so that the liquid does not become cloudy. And the color of the dish will already be different: light, transparent. And you will have to dream up how to decorate the jellied meat. However, you can get some useful ideas from this article. After studying the information below, you will learn a variety of recipes for preparing snacks, figure out which food thickeners are best suited for what. And of course, how to decorate meat or fish jelly.

If the New Year is around the corner

New Year's fuss is reflected in everything: the search for suitable gifts for all family members, and the selection of a festive menu, and the desire to set the table at home comfortably and solemnly elegant. Therefore, the question of how to decorate jelly for the New Year is not at all idle, but requires a special approach.

But first, let's present the recipe of the dish itself. It is prepared from beef. You will need about one and a half kilograms of drumsticks, 500 grams of tenderloin, 2-3 carrots, 2 onions, as well as two or three cloves of garlic, pickled red bell peppers, several pickles, bay leaves, allspice and bitter peppers, s alt, twigsfresh parsley.

In a large saucepan, put the meat, cover with cold water and cook on very low heat for 6-7 hours. Be sure to remove the foam. When the broth is almost ready, put the onion, sliced carrots, bay leaves and peppercorns into the pan about an hour before removing from heat. S alt to taste.

Remove the pan from the heat, remove the meat and divide into small pieces. Strain the broth.

Now the most important point: how to decorate jellied meat for the New Year. Squeeze the garlic through a press and put it on the bottom of draft plates or vases. There should be a layer of meat on top. Lay sprigs of parsley, circles of carrots and cucumbers, triangles of bell pepper on it with Christmas trees. Pour the strained, slightly cooled broth and set to harden. Serve the dish in the containers in which it was poured.

Jellied egg

And how to decorate aspic for the Easter table? The question is also interesting, because I want to observe traditions and emphasize the nature of the celebrated holiday in the design of dishes. Then use our hint.

We will again cook food from beef. Take 1 kg of pulp and legs, lips and ears - for fat. Several carrots, 2 onions, 50 grams of parsley and celery roots, spices, s alt, green onion feathers. Separately, boil 4-5 hard-boiled eggs, but do not keep them in boiling water for more than 5 minutes so that the yolks are bright yellow and do not turn blue (immediately place in cold water, then the shell will be easily peeled without sticking to the protein).

Cook the meat broth,putting also sliced \u200b\u200broots, peppercorns and bay leaves. Forty minutes before removing from the stove, onions and carrots are added to the pan. Then take out the meat, divide into portions. Strain the broth. Cut the eggs into circles or slices. Now, in fact, how to decorate the jelly: distribute the products picturesquely in curly molds, add onion feathers and pour over the broth. Put in the cold to harden. Before serving, dip the bottom of the molds in hot water, turn over and remove the jelly. Cut into slices and bring to the table. This appetizer goes well with spicy horseradish and mustard.

Scenic meadow

How to properly decorate aspic for a family feast in spring to convey the joy of the awakening of nature? That's right, decorate it in spring floral style!

In a pot with cold water, put 2 kg of beef shank, about half a kilogram of meat on the bone, 100 grams of julienned parsnip and parsley or celery roots, 2 carrots. Boil for 6 hours, removing the foam regularly and avoiding a strong boil. About half an hour before the broth is ready, add a small handful of peppercorns, a few bay leaves, an onion, and s alt to taste. Remove from heat, take out the meat, cool, remove from the bones, cut into pieces. Strain the broth.

Place carrot slices on the bottom of the molds with flowers, between them - fresh dill or parsley. Then meat. Fill with broth. When the jelly hardens, remove it from the molds, transferring it toplates with salad leaves. The dish can be served with vinegar diluted with boiled water and ground pepper.

Celebration fireworks

Continuing to give advice on how to decorate jelly with your own hands, let's focus on one more original idea. Its essence is as follows. Cook the broth according to one of your favorite recipes. Strain the liquid, remove the meat from the bones, arrange in molds or plates. Hard boil some eggs and peel some carrots.

Now do this: carefully cut the protein and remove the yolks. Grate everything separately on a grater. Grind carrots the same way. Sprinkle, alternating, chopped products over the meat base for bright combinations. Don't forget the chopped greens too. And fill the whole composition with cooled broth. Here's how to beautifully decorate jellied meat for the holiday!

For seafood lovers

As already mentioned, jelly is made not only from meat, but also from fish. And you can also decorate it very effectively. For cooking, you need 2 kilograms of fatty sturgeon or other valuable fish. A pike will do too. To it, about 100 grams of carrots, the same amount of onions and white roots (parsley), 25-30 grams of gelatin. S alt, allspice and bay leaf are added to taste. For decoration, you will need green peas, olives or pitted olives, lemon.

Boil the fish in two liters of water. Vegetables and spices are immediately put into the broth. Disassemble the finished fish into pieces, removing the bones. How can you decorate aspic like this: arrange the meat on platesmixed with green peas, starfish from carrots, shells from olives cut along, scallops from lemon slices. Prepare the gelatin according to the instructions on the package, pour into the broth, strain. Pour over the fish and refrigerate to cool.

Forest clearing

Assorted assorted jelly cooked from different types of meat are very tasty. Here is one of the most popular recipes that goes well with almost any holiday menu. The broth is prepared from half a kilogram of veal or beef legs and the same amount of chicken giblets. It is necessary to take 100 grams of carrots, onions, allspice and bay leaf. S alt is added to taste. When the meat is cooked, break it into pieces and arrange on plates. Cut vegetables figuratively: circles or stars - carrots, straws - red bell pepper, rings - olives. Boil a few eggs and cut them into chrysanthemums. Lay bunches or flower beds of vegetables and eggs with curly parsley sprigs and green pea beads on the meat. Pour in strained broth. Let the treat freeze, and bring it to the table - to the joyful surprise of the household!

A little creativity

One more recommendation: to solidify the jelly, take not plates or molds with a smooth bottom, but transparent plastic cake lids. And when you transfer the frozen food to the dish in which you put it on the table, be sure to place the jelly upside down. The embossed pattern of the lid will be printed on the jellyjelly surface. This is how you can decorate and serve a long-known, familiar and favorite food in an original way!