Make aspic portioned for the festive table

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

How to make portioned jelly at home? We will answer this simple culinary question right now.

Portion jelly: recipe with photo step by step

There are so many ways to prepare such a jellied dish for the festive table. We decided to tell you about how to make it in portions. After all, it will be very beautiful if you serve jelly to guests not on a common plate, but in bowls or small saucers.

So, to make this dish on our own, we need the following:

• pork legs - 2 pcs.;
• beef pulp - 300g piece;
• large carrot and onion - 1 each;
• fresh greens - big bunch;
• garlic - medium head;
• pepper, s alt and lavrushka - use at your discretion.

Preparation of ingredients

How should jelly be made? The recipe with a photo step by step recommends using pork legs for cooking. But before subjecting them to heat treatment, the product must be cleaned, poured with cold water, kept in it for about 4-6 hours, and then rinsed well again. As for vegetables, they must be peeled and cut in half.

To make portioned jelly morehearty and tasty, in addition to pork legs, you should also use a small piece of beef. It is required to cut off all the veins from it and rinse in cool water.

Cook jelly on the stove

Portioned jelly is preparing for quite a long time. After all, to get a real aspic, pork legs and beef should be subjected to thorough heat treatment. To do this, these products need to be put in a large saucepan along with vegetables, lavrushka, pour drinking water, boil, remove the foam formed on the surface and cook for 4-6 hours. This time should be enough for the legs and the piece of meat to fall apart completely.

By the way, s alting the broth is recommended at the very end of the heat treatment. This is due to the fact that during the cooking process, water can evaporate in large quantities, and the jelly will turn out to be too spicy.

Preparing the foundation

Once the pork feet and beef are cooked, remove them from the broth and cool completely. Next, the meat ingredients need to be cleaned of bones, skins and very finely chopped (you can just break it with your hands).

As for the rich broth, it must be filtered through a sieve, season with pepper and s alt (if necessary), and add finely grated garlic.

Shaping the dish

Jelly-piglet - just such a dish you can serve to your family members or guests at the festive table. To do this, you should purchase special molds in the form of the mentioned animal. They need to be plentifulgrease with any oil, and then half fill with meat, which was chopped after a long boil. Next, you need to put sprigs of fresh herbs in all the dishes, pour them with fragrant garlic broth and immediately place them in the refrigerator. In this form, the filled molds should be kept for 4-6 hours (longer possible).

If you couldn't find pig-shaped dishes, don't worry. After all, portioned jelly can be made using ordinary bowls or even cups. Forming such a snack dish is required in the same way as described above.

How should it be served?

After a long exposure in the refrigerator, the jelly should solidify well. Next, it needs to be laid out on a flat plate or saucer by sharply overturning the form. If you used bowls to form such a dish, then jelly can be served directly in these bowls. In addition to a fragrant aspic appetizer, rye bread and spicy mustard should be presented. Enjoy your meal!