INGREDIENTS:
- Chicken fillet - 300g
- Carrots - 120 g
- Broccoli (you can take frozen) - 300 g
- Cream 10% fat - 120g
- Light cheese or cream cheese - 1 tablespoon (15-20 g)
- Soy sauce - 1 tbsp
- Balsamic vinegar (white) - 1 tbsp
- Garlic - 1-2 cloves
- Seasoning "Italian herbs", salt and pepper - to taste
RECIPE:
1) my chicken fillet, cut into cubes. Prepare the marinade for the chicken (to fillet was soft and gentle): mix soy sauce, balsamic vinegar, squeezed or chopped garlic, dried grass, ground pepper. In this pickle chicken mixture for 20-30 minutes.
2) As long as my fillet marinated carrots and clean, rub it on a coarse grater. Broccoli (previously thawed) share in the medium-sized florets, salt to taste.
3) Put the chicken in the heated pan (no oil) and simmer, covered, stirring occasionally for 5 minutes. Add the carrots, simmer over medium heat for 3-4 minutes, then add the broccoli, stir, cover with a lid and leave for another 5-7 minutes.
4) Cream mix with cottage cheese or cream cheese and pour in the chicken and vegetables, bring to a boil and simmer on low heat for 5-7 minutes.
Basic rules for the preparation of a good aspic
In order to prepare a transparent jelly, it must be remembered
a few simple rules, following which it will be possible without difficulty
to create this culinary masterpiece.
Rule 1. Selection of the main ingredient - meat.
Cooking jelly can be of any meat (chicken, pork, from
beef, of pork legs, etc.), the most important thing to choose the right
the main product.
Buy such an important component in aspic, like meat, it is best to
market, because there is guaranteed to be not exposed to freezing.
Pork legs, which are key to pour food, you must
well clear of the bristles, and, if necessary, burn in the fire, then
Rinse. You can add any meat to your liking. will it
chicken, beef or pork is still the same aspic - solves the hostess, but
pork legs (to be more specific - the part that ends
hooves) needed necessarily, did not need any gelatin.
If the meat is with the skin, it will also play a good role in
Jelly solidifies. The size of the meat pieces is not that important for brawn
role. Brisket and shin can be cut into several pieces, and a large and
central bone left whole. In order to avoid small
bones, pork legs should be cut in half lengthwise, then again,
in half at the joint.
But, oddly enough, it is impossible to overdo it with meat. must
comply with certain proportion, otherwise there is a risk that
dish still not fall asleep: a few pork legs weighing
about 700 grams, you can take no more than half a kilo
the other constituents of meat.
Rule 2. The meat before cooking is necessary zamochit.Eta procedure is needed to
In order to remove the remains of meat coagulated blood. Besides
skin after soaking is much softer and gentler.
Taking a pan and placing it in meat ingredients should be completely
soak in cold water and left for a few hours (or at best
all night long). On the morning of the meat can be rinsed again thoroughly scrape
pig's trotters, to remove sooty locations. Just clean the skin on
the other constituents of meat. Little "vegetable" knife for this
tasks, like nothing else. You can then place the meat in a cauldron and
to start cooking.
Rule 3. The first water should be drained! Convincing some housewives is
Remove with a slotted spoon that scale completely solve all the problems - not quite
correctly.
The first water after cooking the meat to drain better, because with it
retracts any excess fat and other undesirable components.
Moreover, in view of this brawn will be much more attractive, considerably
reduce its calorie content, and the smell will be much nicer. AT
Ideally, you can drain the water, and a second, then the jelly will be clean and transparent,
as a tear baby.
Drain the broth, the contents should be washed under running water Kazanka,
that remove small residues adhering coagulated protein. After that
You can put the meat back to the final cooking. The amount of water
should be higher than the meat of about 2 centimeters. If the amount of
water will be larger, it will not boil, as it should be. Consequently,
Jelly can not freeze. If less water in the cooking process
You will need to add it from the pot, which is not very favorable
impact on the final result.
It should also be noted that in order to give a clear jelly,
do not put boiling bubbling contents Kazanka. Boil jelly
You need a small fire, about 6 hours, and then the result will surpass
all expectations.
Rule 4. spices and condiments also his turn
After cooking passed from the beginning 5 hours, the broth can be added
whole onion and carrot. If you do it before, then all the "charms" of
adding these ingredients evaporate with vykipevshey water.
The salt in the jelly also need to add 4-5 hours, because in the process of
boiling water, the broth becomes more concentrated and have
probability simply overdo dish.
Rule 5. How long does it take to cook jelly.
- Jellied pork (pork leg, shank) 5-6 hours;
- Jellied chicken for 3-4 hours;
- Jellied beef 7-8 hours.
But best of all cooking jellied cuts of meat, then he will turn
more delicious and nourishing.
Rule 6. Bones removed his hands, not a meat grinder
Once finished jelly to cook, you need to remove the meat from the
pots. The most convenient way to do it with a slotted spoon. Bouillon also need to drain
through a colander, and better through a clean cloth, removing the onion, carrot,
peppercorns and bay leaf.
Slightly cooled down meat must be carefully go through his hands, separating it
from seed (to help themselves can be a small knife).
Cut the meat better by hand, rather than using a meat grinder as this will
It guarantees that even the small bones of which are very easy
break the teeth will not fall into the plate to any of the guests.
Skins and cartilage, it is better not to throw away, because they will give aspic fortress.
At the bottom of the dish, which will solidify jelly can put fresh herbs
or cut out various figures of carrots - it will be a great
decoration such interesting dishes. After that, spread out a lot of meat in
prepared container, you can fill it with broth.
Rule 7. The right temperature - key to success. The best place to
Pour aspic not the window sill and not even the cold balcony.
The most "correct" temperature for jelly - on the middle shelf
refrigerator.
After all, if the aspic is not enough cold, it will not harden, and if,
on the contrary, it is frozen, then it lose all its wonderful taste
quality. Blond-haired, this culinary masterpiece will be for 5-6 hours.
Rule 8. If not frozen jelly (aspic with gelatine)
If the jelly is not frozen, do not worry. The dish is easy to save,
pouring it back into a clean saucepan and boil for several minutes. Further
must be in a separate bowl dissolve the gelatin according to instructions on the
package (dosage should look the same). Pour the gelatin and jelly
Mix well, pour into bowls. After this procedure, jelly
hardens precisely, do not doubt.
To prepare a delicious aspic need such products:
• pork knuckle weighing about a kilogram;
• 0,5 kg of pork;
• one onion;
• 2-3 bay leaves;
• 5-6 peas allspice;
• 2-4 cloves of garlic;
• 2.5 liters of water;
• salt.
Preparing aspic:
1. Prepare the meat: Rinse and fill with water to soak for a few hours.
After that, well clear shin and cut it into two parts.
2. Pour into a saucepan cold water and put all the meat.
3. After boiling, drain the broth first and add to the meat of 2.5 liters
cold water.
4. Bring to a boil and reduce the heat as much as possible (to the broth barely
boiled). Cook jelly 5 hours.
5. Next, the broth should be put onion, pepper, salt and bay
sheet. Writing a boil for another hour.
6. Remove the meat from the pan and put in the broth crushed by a knife blade
garlic.
7. Meat divided into small pieces. Broth strain through a fine sieve
or a clean cloth.
8. The forms for aspic put meat and pour the broth. Allow to solidify
(Preferably on the middle shelf in the refrigerator).
9. Serve jelly, pre-decorated with greens, mustard or
horseradish.
Blitz-tips for preparing aspic
Based on the foregoing, we can formulate some basic
tips to help you correct, and most importantly delicious, cook
jelly.
1. Meat must be fresh.
2. To better jelly froze, cooking, or better to take svinuyurulku
animal legs.
3. To jelly was pleasant to the taste, the meat must first
soak in cold water.
4. The first soup is better to merge.
5. Spices and seasonings should be put just before the end of cooking
aspic, to keep their scent.
6. The bones from the meat must be carefully chosen by hand.
7. Blond-haired jelly should at the right temperature - on average
shelf of the refrigerator.
8. If the jelly is not frozen, you can simply add the gelatin previously
boiling jelly.
9. Do not add too much water, as the jelly can not
congeal. Too little water is also not the best option.
10. To salt jelly should be the end of cooking, not to overdo the dish.
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