Food should be not only tasty and healthy, but also beautifully served, originally decorated - no one will argue with this rule, right? That is why many housewives, before the festive events, think long and seriously what to cook special, how to arrange dishes. After all, even if the dish did not quite work out, but it is intricately decorated, 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, sausages and cheese slices. But, of course, you need to know how to cook and how to decorate jellied meat. This dish is present in almost all European cuisines. It is cooked from game, poultry, pork and beef, rabbit, fish and even shrimp.
How to decorate jellied meat depends on the initial set of products, what exactly to put on the bottom of molds or plates, how to fill with broth. In passing, we note: if you use pork ears and legs or legs and tails of beef, rooster meat or turkey, enough gelling substances are released into the broth, and it acquires a rich golden yellow color and special transparency. And then the question of how to decorate jellied meat is solved very simply: a few slices 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 jellied meat. However, you can get some useful ideas from this article. Having studied the information below, you will learn a variety of recipes for preparing snacks, you will figure out which food thickeners are more suitable for what. And of course, how to decorate meat or fish jellied meat.
If on the nose New Year
New Year's bustle is reflected in everything: both in the search for suitable gifts for all family members, and in the selection of the festive menu, and in the desire to set the table at home in a cozy and solemnly elegant way. Therefore, the question of
how to decorate jellied meat for the
New Year is not at all idle, but requires a special approach.
But first, imagine the recipe for the dish itself. It is prepared from beef. You will need about one and a half kilograms of drumstick, 500 grams of tenderloin, 2-3 carrots, 2 onions, as well as two or three cloves of garlic, pickled Bulgarian red pepper, several pickles, bay leaves, allspice and bitter peas, salt, fresh sprigs parsley.
Put the meat in a large pan, pour cold water and cook for 6-7 hours on a very small fire. Be sure to remove the foam. When the broth is almost ready, about an hour before removing from the heat, put the onions, sliced carrots, bay leaves and peppercorns in a saucepan. Salt to taste.
After removing the pan from the heat, remove the meat and divide it 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 on the bottom of the tapping 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 strained, slightly cooled broth and set to solidify. Serve the dish in the containers in which it was poured.
Jellied egg
And how to decorate the jelly to the Easter table? The question is also interesting, because I want to observe traditions and emphasize the character of the celebrated holiday in the
design of dishes . Then use our tooltip.
We will cook again from beef. Take 1 kg of pulp and legs, lips and ears - for the brew. A few carrots, 2 onions, 50 grams of parsley and celery roots, spices, salt, feathers of green onions. Separately, boil hard boiled 4-5 eggs, just do not keep them in boiling water for more than 5 minutes so that the yolks have a bright yellow color and do not turn blue (immediately place in cold water, then the shell will easily peel without sticking to the protein).
Cook the meat broth, putting also sliced roots, peppercorns and bay leaves. About forty minutes before being removed 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 slices or slices. Now, actually, how to decorate the jellied meat: picturesquely distribute the products in curly shapes, add the onion feathers and fill with broth. Put in the cold to harden. Before serving, lower the bottom of the molds into hot water, turn over and remove the jellied meat. Cut into slices and carry to the table. This appetizer goes well with spicy horseradish and mustard.
Picturesque meadow
How to decorate jellied meat for a family feast in the spring to convey the joy of the awakening of nature? That's right, arrange it in the spring floral style!
In a pan with cold water, put 2 kg of beef legs, about half a kilogram of meat on the bone, 100 grams of chopped straws of parsnip and parsley or celery roots, 2 carrots. Cook for 6 hours, regularly removing foam and avoiding strong boiling. About half an hour before the broth is ready, add a small handful of pepper peas, a few bay leaves, onion, and salt to taste. Remove from heat, remove meat, cool, remove from bones, cut into pieces. Strain the broth.
Lay carrot slices on the bottom of the molds with flowers, between them - fresh dill or parsley. Then the meat. Pour in the broth. When the jelly congeals, remove from the molds, transferring it to plates with salad leaves. To the dish, you can serve vinegar diluted with boiled water with ground pepper.
Festive fireworks
Continuing to give advice on how to decorate the jellied meat with your own hands, let us dwell on another 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 shapes or plates. Hard boil a few eggs and peel a few carrots.
Now do this: gently cut the protein and take out the yolks. Grate everything individually. Grind carrots in the same way. Sprinkle, alternating, crushed products on a meat base, to get bright combinations. Do not forget about chopped greens. And fill the whole composition with the underlying broth. Here's how to beautifully decorate jelly 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 spectacularly. For cooking, you need 2 kilograms of fat sturgeon or other valuable fish. Pike will do. To it, about 100 grams of carrots, the same amount of onions and white roots (parsley), 25-30 grams of gelatin. To taste, put salt, allspice and bay leaf. To decorate, you need green peas, pitted olives or olives, lemon.
Boil the fish in two liters of water. Vegetables and spices are immediately placed in the broth. Disassemble the finished fish into pieces by removing the bones. How can you decorate jellied meat like this: put the meat on plates mixed with green peas, starfish from carrots, shells ”from olives cut along the olives, scallops from lemon slices. Prepare gelatin according to the instructions on the package, pour into the broth, strain. Fill the fish and refrigerate.
Forest clearing
Assorted jellies cooked from different types of meat are very tasty. Here is one of the most popular recipes that fits almost any holiday menu. The broth is prepared from half a kilogram of calf or beef legs and the same number of chicken giblets. You need to take 100 grams of carrots,
onions, allspice and bay leaf. Salt is put to taste. When the meat is cooked, disassemble it into pieces and arrange on plates. Figured vegetables: in circles or asterisks - carrots, straws - red bell pepper, and rings - olives. Boil some eggs and cut chrysanthemums from them. Place bouquets or beds of vegetables and eggs on the meat with curly sprigs of parsley and green pea beads. Pour strained broth. Let the treat harden, and bring it to the table - to the joyful surprise of the household!
A bit of creativity
Another recommendation: to freeze jellied, take not plates or forms with a smooth bottom, but transparent plastic covers from cakes. And when the frozen food is transferred to the dish in which you will put it on the table, be sure to place the aspic upside down. The relief pattern of the lid is imprinted on the jelly surface of the jelly. Here's how to design and serve all the long-known, familiar and beloved food in an original way!