Pork tongue aspic - a delicious recipe for the holiday table

Reviews (3)

9

Prepared by: Marina Sofyanchuk

11/29/2016 Cooking time: 4 hours 0 minutes

Even a novice housewife can prepare aspic from pork tongue; everything here is so simple that you will definitely get a festive, bright and very tasty appetizer for the New Year’s table!

Description of preparation:

Everyone knows the phrase “What a disgusting thing this jellied fish of yours is”, but we will not cook fish, but pork tongue, and therefore it will turn out very, very tasty.
The recipe for making pork tongue aspic is very simple and not fussy. Of course, some chefs offer much more sophisticated ways of preparing pork tongue aspic. I am a follower of simple recipes, according to which the dish turns out no worse. Try my recipe too! Purpose: For lunch / For dinner / For a holiday table Main ingredient: Meat / Pork / Offal / Tongue / Pork tongue Dish: Appetizers / Aspic Geography of cuisine: Russian cuisine

Tongue aspic in portioned cups

A special case of this delicious dish is tongue aspic in portioned glasses. Such decoration, or culinary design, always looks elegant and original. Yes, it’s convenient - pour the aspic into portioned glasses and freeze it this way, then put it beautifully on croutons/plate and serve it to each guest. In this version of aspic, the tongue is completely “not visible” - the meat is cut into small pieces, and the guest will not understand what it is until you explain. It turns out to be a small but tasty culinary intrigue.

Ingredients:

• boiled tongue 400 g
• meat broth 500-700 ml
• boiled carrots 100 g
• boiled egg 1 pc.
• sour cucumber 1 pc.
• sun-dried tomato to taste
• gelatin 1 pack
• salt to taste
• garlic 1 clove
• horseradish with beets 2 tbsp. l.
• mayonnaise 2-3 tbsp. l.
• dark bread 2 slices
• dill for decoration
• plastic cups 7-10 pcs.

Preparation

The main taste of the aspic depends on how you cook the tongue. Bring the pan with the product filled with water to a boil, drain the water. Fill with fresh cold water, add carrots, onions and spicy spices to the tongue. Cook the tongue over medium heat for about two hours. Do not over-salt the broth. To give it a slight smoky flavor, hold the carrots and onions over the fire for a little while and only then add them to the broth. Prepare shallow plastic cups, perhaps disposable ones.

Soak gelatin according to package instructions. Lighten the broth by pouring the protein into it, bring to a boil and skim off the foam. Then put some of the gelatin into the broth and heat it well on the stove, but do not boil.

Make vegetable decorations. For example, you can use a felt-tip pen cap to squeeze circles out of boiled carrots and then form a pattern to your liking. You can also cut out circles from the protein, and cut the sour cucumber into strips.

Pour the diluted broth into the bottom of the glasses and place in the refrigerator for 10 minutes.

Take out the cups and place the cut vegetables on the frozen layer: carrots, egg white, cucumber, chopped garlic and sun-dried tomato.

Pour just a little broth and put it in the refrigerator, the vegetables will harden and will no longer float in the glass.

Cut the meat into small cubes, pour it into each glass, pour the broth on top, leaving a little free space. Place in the refrigerator so that the aspic hardens well.

Mix a little swollen gelatin with mayonnaise, horseradish and broth (2-3 tbsp). Place this mixture as the last layer and place the aspic from the tongue in the refrigerator until it completely hardens.

Now comes the fun part - decorating. Using a glass, cut out circles from dark bread, fry them in a dry frying pan on both sides and serve the aspic on them. Before serving, place a little horseradish on each crouton.

Spread the aspic out of the tongue. Serve the cold appetizer on a common platter decorated with herbs.

Tongue aspic is a tasty, satisfying and beautiful cold appetizer. You can pour beef and pork tongue - they taste about the same. I won’t lie, beef tongue looks more beautiful on a dish - there are more identical, even pieces.

But pork is smaller, but it is softer, the meat is more tender. I still give preference to pork tongue - I like it better. And both beef and pork jellied tongue are prepared in the same way.

Ingredients:

• 1 pork tongue (500-700 g);
• 1 small carrot;
• half a medium onion;
• 1 bay leaf;
• 4-5 black peppercorns;
• 2 cloves of garlic;
• gelatin (approximately 3 tsp);
• 1 protein;
• 1 tsp. 6% vinegar;
• 1 hard-boiled egg (for decoration);
• parsley;
• salt - to taste.

How to prepare aspic from tongue:

We wash the tongue and soak it in cold water for 5-6 hours. During this time, some blood will come out (the water will turn pink).

We thoroughly clean the tongue, especially the sharp tip - it usually has dark areas.

Fill the tongue with cold water and put it on fire. Bring to a boil, cook over low heat for about 5 minutes. A lot of foam forms and the water becomes cloudy.

Drain the water and wash your tongue again.

Fill with cold water again (the tongue should be completely covered), bring to a boil.

We remove the noise, reduce the heat to minimum so that the tongue does not boil, but only “smolders” a little - as when cooking cold. Salt to taste, add black peppercorns... Place carrots and onions in the water. Cook the tongue for 1.5-2 hours. Half an hour before the end of cooking, add bay leaf to the broth.

Remove the finished tongue from the pan. Place the tongue in another pan, immediately fill it with water and leave for 3-5 minutes. After such a sharp temperature change, the tongue will be easy to clean (the skin will easily come off).

We clean the tongue - remove the skin.

Then we lower the cleaned tongue into the broth in which it was boiled. Keep it this way until completely cooled. Skim the fat from the cooled broth (it rises to the top).

The broth will be lean, but will still remain cloudy. It can and should be lightened if you want to end up with a tongue in transparent jelly. To do this, pour 1 glass of broth. We put the rest of the broth on the fire. Immediately - to give the dish greater spiciness and aroma - add crushed garlic. Bring to a boil.

Beat the egg white, add cold broth (the one we left in the glass) and vinegar.

Pour the protein into the broth boiling over low heat - a beautiful white foamy cap forms. Cover the pan with a lid and bring the broth to a boil over low heat (this will take 3-4 minutes - don’t miss a moment, don’t leave the pan!). Turn off the heat and set aside the broth for 15-20 minutes. In this case, the broth should not be stirred and the pan should not be shaken.

Place a colander on a clean pan and cover it with gauze folded in 4 layers. Carefully strain the broth.

Now it has become light and transparent.

Now we need to resolve the issue with the amount of gelatin. Measure how much liquid can be placed in the dish in which you will serve the tongue (do not pour to the very top - after all, there will still be the tongue itself). Measure out the same amount of broth. For 1 cup of broth you will need 1 teaspoon (with top) of gelatin. Heat the broth, but do not boil.

Pour half a glass of warm broth over the gelatin and stir vigorously until the gelatin is completely dissolved. Add gelatin to the warm broth, stir quickly until the gelatin is completely dissolved (this takes literally 20-30 seconds), avoiding boiling.

How to cook “Pork tongue aspic”

Place the pork tongue in a saucepan with cold water and bring to a boil. Then remove the pan from the heat, drain the water, rinse the tongue and the pan. Then boil water, add tongue, carrots, salt, pepper, you can add spices and bay leaves. Cook over low heat for 2 hours. Then remove the tongue and carrots, and cool the broth. Clean your tongue from the film; this is very easy to do while it is still hot.

Pour gelatin into the cooled broth (250 ml), stir and leave to swell.

In the meantime, cut the pork tongue into thin slices.

Cut the carrots into slices. You can cut out flowers or any other figures from it.

Place the tongue and carrots in the bottom of a not very deep plate.

Pour in the prepared broth with swollen gelatin. Place in the refrigerator to harden. If the plates are small, like mine, then 2 hours is enough, if you use larger plates, then it will take more time.

The pork tongue aspic is ready. Feel free to serve it to the holiday table!

Beef tongue aspic with olives

Cooking time: 4 hours

Number of servings: 12

Ingredients:

• Tongue (beef) – about 1 kilogram
• Olives – 10-12 pieces
• Carrot – 1 piece
• Bay leaf – 2 pieces
• Gelatin – 25 grams
• Chicken eggs – 2 pieces
• Salt, peppercorns - to taste
• Fresh parsley - a few sprigs for garnish

Cooking process:

1. Rinse the beef tongue thoroughly under plenty of running water. Place it in a saucepan, add cold water to cover the meat well and place the saucepan on the stove. Before boiling, skim off any foam that begins to form on the surface of the water. If the foam is not removed, the broth will turn out very cloudy. As soon as the water boils, salt it to your taste, reduce the heat and cook the tongue until fully cooked. 5-10 minutes before the end of cooking, add 2 bay leaves and a few black peppercorns to the meat in the pan.
2. Place the chicken eggs in a small saucepan, cover with water and place over high heat. After the water boils, hard boil the eggs (about 10 minutes). Then run the pan under cold water for 5-10 minutes - this technique will make it easier for you to peel the eggs.
3. While the tongue is cooking, boil the carrots until fully cooked (about 30-40 minutes).
4. In a small saucepan, pour half a glass of warm broth over the gelatin and let it swell for half an hour. After 30 minutes have passed, put the pan on the fire and heat the broth with gelatin until the latter is completely dissolved (just do not boil).
5. Remove the cooked tongue from the broth and place in cold water, and carefully strain the broth itself. Pour gelatin into the strained broth and mix everything thoroughly. After this, strain the broth again.
6. Clean your tongue from the skin - after it has been in cold water, this will not be difficult to do. Cut the peeled tongue into fairly thin pieces.
7. Peel the eggs and cut into circles.
8. Cut the olives into slices. Also cut the carrots into circles (if you have the time and desire, you can make stars or flowers from carrot circles).
9. Place strips of tongue in a large deep dish (or in portion molds), then slices of chicken eggs, carrot decorations and slices of olives. Pour most of the broth over the dish and refrigerate until completely set. When the broth has hardened, remove the dish, place the washed parsley sprigs on top of the frozen broth and pour in the remaining broth. Place the dish in the refrigerator again until completely frozen.
10. Enjoy your meal!

How to decorate tongue aspic?

Every housewife wants to decorate the festive table as elegantly as possible, and a beautiful tongue aspic will undoubtedly help to cope with the task perfectly. A dish with a snack can be decorated laconically, using a minimum number of decorative elements. A sprig of parsley, a slice of carrot or boiled egg, a few canned peas or olives are a standard set for a classic home composition. Having at least minimal carving skills, tongue aspic can be decorated with more complex patterns from fresh vegetables and fruits.