Jellied is a classic festive dish that pleases everyone not only with its great taste, but also with its appearance. Many housewives do not undertake the preparation of such a meal, as this requires certain skills in working with gelatin. And in vain, there is nothing particularly complicated about this, a little patience, training, and everything will work out. And now for those who have at least a little experience, we will tell you several ways how to cook aspic in the form to please your loved ones at the holiday table.
Jellied “Hearts” recipe
Necessary ingredients: chicken fillet - 200 grams, chicken broth - 150 grams, gelatin - three grams, Bulgarian pepper, egg, cucumber, lemon - one at a time, greens. First of all, it is necessary to boil the chicken fillet and make it so that it turns out fragrant and tasty. Now we will prepare the aspic in the form.
Dissolve the gelatin in a warm broth, and let it swell. We cut or parse the cooled fillet into fibers, cut out red hearts from red pepper to the size of the shapes, for which we will use molds, for example, for muffins. From the peel of a cucumber we also cut out small hearts.
Cooking our “Hearts”
It's time for the broth with gelatin. Heat until it is completely dissolved, but do not need to boil. Fill out the molds: first put the small figures from the cucumber, then from the pepper.
We mix the third part of the broth with mayonnaise, pour into the molds, then put the chicken meat and, finally, pour the broth, which remains transparent. For complete cooling, send to the refrigerator. The filling in the form of "Heart" is ready.
Beef fillet recipe
Most often, our hostesses use beef meat for cooking aspic. We will make such a dish. For 10 servings we need one kilogram of beef tenderloin, gelatin, one carrot, bay leaf, peppercorns, greens and salt. Cooking jellied beef in the form. Soak gelatin in boiled cold water and leave for one hour, then combine with chilled beef broth and mix thoroughly. If we want the broth to turn out light, we cook it on a very small fire after boiling.
Add pepper, salt, bay leaf for 15 minutes before being ready. After filtering and combining with gelatin, put on fire and let it boil. Pour the broth into the mold for two centimeters and put it in the refrigerator for 30 minutes for solidification. Meanwhile, with a knife or a cookie cutter carrot figures. Tear the meat into fibers or cut into small pieces. We spread on the jelly, which by this time has frozen, and decorate with greens and carrots. Pour the rest of the broth, send to the refrigerators and cool for four to five hours.
Beef jellied in the form is ready. Turn upside down for extraction, put on a dish and serve.
Jellied Eggs Recipe
Very often on the festive table you can see the aspic in the shape of an egg. A completely original solution to the issue. To prepare ten servings, we will need: egg shells - 10 pieces, salted meat broth - two glasses, gelatin - 20 grams, fresh pepper - one piece, a can of corn - one, ham - 300 grams, greens. As a filler, you can also use meat, chicken. Step by step recipe:
- It is necessary to cook the shell, it is possible in advance. We wash the eggs, from the blunt side we make a hole, pour out the contents, inside we also rinse. Dry the blanks.
- Soak gelatin for ten minutes. We warm it a little to dissolve completely, but do not boil, mix with warm broth. We filter. Dice ham and pepper into cubes. Drain the water from the corn.
- All the ingredients are placed in the egg shells and pour in the broth, after which - in the refrigerator. We clean the shell from the frozen eggs, as if we clean the boiled ones. Decorate and serve as a cold appetizer. As you can see, there is absolutely nothing complicated in making an egg-shaped aspic. The recipe is the most common.
Jellied fish recipe
To prepare this dish we need: water - 1.2 liters, fish - 0.5 kg, gelatin - 25 grams, allspice - four peas, cloves - three pieces, two leaves of bay leaves, carrots and onions - one each, sea salt, parsley, celery, lemon.
In this case, you need a capacious form for aspic. Large fish is best suited: pike perch, salmon, pink salmon, sterlet.
Cooking process
We wash the fish in cold water, separate the fillet from the ridge, if possible, remove all bones, at least all large ones. We cut it into beautiful, medium-sized, arbitrary pieces and put it in a cold place. We remove the gills from the fish’s head, rinse well and remove the fins, after which we fill in all the scraps with water: skin, ridge, head. We put carrots and onions to them, put on fire, wait until it boils, and cook on low heat for 30 minutes. At the same time, do not forget to carefully remove the foam. We spread everything that we cooked with a slotted spoon, put spices, bay leaf, salt in it, add the fish fillet and cook for about ten minutes.
We remove the fillet from the pan, send it immediately to the mold, filter the broth without draining the sediment from the bottom. In total, we need to get about one liter of pure broth, try it, add salt if necessary. We dilute gelatin in half a glass of warm water, pour into the broth, almost bring to a boil, remove from heat. Do not boil. Fill our fish, add beautifully sliced pieces of carrots, herbs, slices of boiled chicken egg. We send the filler in the form to a cold place, that is, to the refrigerator. The dish is ready. Enjoy your meal!