Festive Jellied Meat Delight

An amazing snack that will drive you crazy with its taste! Jellied meat with gelatin looks impressive and will look great on a holiday table. Thanks to the addition of vegetables, this snack turns out bright and appetizing. Itʼs easy to prepare, it just takes time.
cook time: 9h
Owen Truitt
Festive Jellied Meat Delight

Nutrition Facts (per serving)

159
Calories
4g
Fat
3g
Carbs
17g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt 1.5 tsp
Bay leaf 1 pc
Carrot 1 pc
Peppercorns 3 pc
Gelatin 1 tbsp
Chicken fillet 200 g
Green pea 50 g
Allspice 2 pc
Pork fillet 300 g

Recipe instructions

Step 1

Step 1
How to make aspic from meat with gelatin? Prepare the following ingredients. Meat for aspic should be boneless, lean, without fat, preferably fresh. If you have frozen meat, then defrost it first. Read about the intricacies of proper defrosting at the link at the end of the recipe. I use fresh green peas, but canned ones will do. Prepare a deep pan for cooking meat.

Step 2

Step 2
Rinse the pork fillet under running cold water, place in a saucepan and fill completely with cold water. Place the pan over high heat and bring to a boil. After boiling, you can drain the water, rinse the meat, add cold water again and put on high heat. As soon as the water boils, remove the accumulated scale and reduce the heat.

Step 3

Step 3
Peel and wash the carrots and onions. Without chopping, place the vegetables in the pan with the meat, add peppercorns (black and allspice), bay leaf, and a spoonful of salt. Cover the pan with a lid and cook the meat and vegetables over low heat for 1 — 1.5 hours. If necessary, remove any scale that has formed. To give the broth a golden color, some housewives add onions in their skins.

Step 4

Step 4
After the specified time, add the washed chicken fillet to the pan and continue to cook both types of meat for another 30 — 40 minutes under the lid. Taste the broth for salt and add more salt if necessary.

Step 5

Step 5
Remove the finished meat from the pan, cool and cut into pieces of any size. Strain the broth through a sieve. Leave the carrots and discard the onions.

Step 6

Step 6
Prepare gelatin according to package instructions. My gelatin is pre-soaked. Read more about how to work with different types of gelatin in a separate article at the link at the end of the recipe. Mix the prepared gelatin with 500 ml of broth. Bring the broth with gelatin to a boil.

Step 7

Step 7
Add peas to the chopped meat (I used fresh ones, boiled until tender), half of the carrots, cut into small cubes and mix. If necessary, this mixture can be salted.

Step 8

Step 8
Grease the selected ramekins with broth. I made flowers from carrots using cutouts for canapés and placed them on the bottom of each mold — this step is optional.

Step 9

Step 9
Place prepared meat into each ramekin and press down lightly.

Step 10

Step 10
Pour the broth with gelatin into each mold up to the very edge of each mold. Cool the aspic with meat to room temperature on the counter, and then put it in the refrigerator for at least 6 hours.

Step 11

Step 11
Remove the finished aspic with meat from the refrigerator. If desired, remove the aspic from the molds onto a plate and serve. You can also offer mustard or horseradish with the aspic. Bon appetit!

Additional rubrics

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