Jellied meat is a traditional Russian dish that fits perfectly into almost any holiday table. Unconventionally decorated dish will look unforgettable, solemn and create a special mood.
Pick your recipe
You will need
- For jelly "Festive Pig":
- - pepper peas;
- - lettuce, dill;
- - boiled sausage (ham);
- - plastic bottle (1 l);
- For jelly "Valentine":
- - mayonnaise;
- - molds-hearts;
- - boiled egg protein;
- - red bell pepper;
- - 1.5 teaspoons of gelatin;
- For jellied "White swans on a pond":
- - 4 eggs;
- - dill;
- - parsley;
- - onion garlic;
- - pepper (peas);
- - instant coffee (ground);
- - 2 sheets of basil, mint;
- - boiled carrots (preferably half-baked).
Instruction manual
1
Jelly "Holiday Pig"
Introduce into the broth gelatin dissolved in accordance with the instructions so that the contents are exactly frozen. Make the abdomen of the pig. To do this, fill the plastic bottle with slices of meat finely chopped, then fill with broth. Do not fill the container as far as possible under the neck, since the upper part of the jelly after solidification will not be evenly placed on the dish.
Close the bottle cap and put it in the refrigerator, placing it horizontally for 4-7 hours. Before serving, carefully cut the plastic with a sharp knife, free the cold and put on a large plate covered with lettuce. Make a pig from sausage (ham) ears, a tail, a piglet. Peas of black pepper depict eyes and nostrils. Eyes can be used factory.
2
Jelly "Valentine"
Cook the jelly. Soak gelatin in water, leave to swell. Divide the gelatin solution into two unequal parts and dilute most of it with broth. Then pour into the pan with jellied meat. Put the meat out of the broth, let cool. Mix the rest of the gelatin with mayonnaise and fill with a mass of heart-shaped tins. Soak for 1 hour so that the gelatin “seizes”. Finely chop the meat and spread on top of the hearts. Fill the forms with broth. Cut hearts from red pepper and decorate the finished jellied figures. On top, place small hearts of boiled egg protein.
3
Jellied "White Swans on the Pond"
To make swans in 2 eggs, diagonally cut a thin layer, closer to the narrow part, for the stability of the body complexion. Make a tail with serrated edges from the cut off part of the protein. From the two remaining eggs, make the arched necks of the swans and the rounded wing-plates. Prepare the carrot beak and fix it on the head with a toothpick.
Insert the eyes from the small peas of pepper on the sides of the head, before “drilling” the protein with the blunt tip of a toothpick. So, do with each hole in the “composition”. It is necessary to function carefully with boiled egg white, as it is very delicate and fragile. Place the swan’s neck on one end of the toothpick, and insert the opposite one into the swan’s body at an angle.
Cut 3 pockets in the body: 2 longitudinal on the sides, parallel to each other (for wings), and one rear - transverse (for the tail). Insert parts into appropriate recesses. Make carrot triangular paws with cloves. Collect the reeds from the sturdy stalks of dill, and stick thickenings of thick dough in the form of a reed brush on the top. Then wet a little dough and roll it in instant (ground) coffee.
For a lily, cut a basket-shaped bulb with spiky edges and form flower petals by turning each inner layer 30 ° C degrees. Insert in the middle of the stamen-filigree chopped carrots. Model dill beech and grass. Place the young garlic and reeds in the frozen jellied meat. If they are not stable then pierce the hole in the meat with a toothpick and fasten the reeds in it.