You can prepare aspic from any variety of meat - beef, pork, chicken. Meat and fish aspic is usually prepared for the festive table, since this dish serves as the main decoration. The picture can be “painted” with carrots, bell peppers, herbs, canned peas and other tasty ingredients.
Several recipes with photos describe step by step the process of preparing jellied meat with gelatin.
Beef aspic with gelatin: step-by-step recipe with photos
To prepare this dish, lean meat varieties are usually chosen. The reason is not only the dietary aspect, but also because the fat significantly reduces the clarity of the broth. And the essence of aspic is precisely to get a clean, almost completely transparent broth, which can then be decorated with all kinds of vegetables.
Speaking of calories. Various aspics can be considered dietary products. For example, a dish made from lean beef will provide only 80-85 kcal per 100 g.
To prepare this dish we will take the following products:
- beef fillet (preferably tenderloin) – 300 g (enough for 6 servings);
- a little more than a liter of water (in total you should get a liter of broth);
- carrots and onions – 1 piece each;
- 30 g gelatin (if less, the consistency will be shaky, if more, dense);
- 2 chicken or 4 quail eggs, hard-boiled (for decoration);
- 2 tablespoons of green peas;
- several cranberries - also for decoration;
- salt, spices and herbs - at your discretion.
To prepare meat aspic according to this recipe, follow the descriptions with photos presented below.
Preparation progress:
Step 1. Prepare all the components: wash the meat and remove the films from it. We peel the onions and carrots and leave them whole - this is how they will cook in the broth.
Step 2. Place the meat and vegetables in cold water and quickly bring to a boil. After this, remove all the foam and cook over low heat for another 1-1.5 hours. The water should not boil at this time: only a slightly noticeable bubbling on the surface is allowed.
Step 3. At the very beginning of cooking, you can add a little salt, but there should be a little salt at first - after all, the water will still have time to boil away. And 15-20 minutes before readiness, add all the spices: bay leaf, pepper. You can also add salt to the final level.
Step 4. While the broth is preparing, let's make gelatin. Take 30 g of powder (that’s 1.5 tablespoons) and soak it in half a glass of cool boiled water. Stir thoroughly and leave for 30-40 minutes. You can also soak it in broth, but to do this you will need to wait until it has cooled completely.
Step 5. As soon as the broth is cooked, remove all components and strain, draining through cheesecloth or a sieve. Let it cool completely.
Step 6. While it cools, cut all the components into beautiful pieces. The meat is simply placed at the bottom of the container where the aspic will be.
But carrots can be cut into slices or flowers. Let's not forget about the greens - parsley leaves look especially beautiful. Eggs can be cut in half or cubes.
Step 7. When the broth has completely cooled down, dissolve a glass of swollen gelatin in it and heat it on the stove until completely dissolved. However, there is no need to bring it to a boil - just heat it well, but no more.
After this, the broth must be strained again. In the meantime, place the chopped pieces of meat and vegetables in molds or in a large common dish.
Step 8. Pour in the broth, let cool to room temperature and place in the refrigerator overnight (at least 4 hours). After this, you can invite everyone to the table - the result is a very beautiful, healthy and truly festive dish.
Jellied meat (beef)
General principles for preparing aspic
Many housewives confuse aspic with aspic. Indeed, these two popular culinary masterpieces are very similar to each other, this is clearly visible in the photo. They have an identical composition of ingredients and method of preparation. Experienced chefs will tell you that jellied meat and aspic are still different dishes. Jellied meat is cooked for several hours using meat with the obligatory addition of bones, from which, during cooking, substances are released that turn the broth into jelly.
Jellied is pieces of boiled meat with vegetables in jelly, which is served cold. It does not require as much time to prepare as jellied meat. The binding agent here is ordinary gelatin. As a result, the dish retains the shape of the container in which it was placed while hot. To do this, you can use portioned silicone muffin tins and deep bowls. The dish can be poured into one mold, and after hardening, cut with a knife like a pie.
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Pork jellied meat: step-by-step recipe with photos
Now let's get to the pork. This is more juicy meat, which, however, is slightly more high in calories - the finished product will give 100-120 kcal per 100 g, or even more (depending on the fat content of the meat).
For lovers of dietary dishes, you can take half-fat pork - for example, the same tenderloin or carb, as well as a shoulder blade. This fillet has a pleasant light pink color, and there are almost no layers of fat in it.
Very often, beginners and even experienced cooks wonder how to make aspic from meat - with or without gelatin. The answer here depends on which ingredients of the dish you choose.
If, in addition to the fillet, you take pork legs and ears (a standard set for jellied meat), of course, you can do without gelatin. But we have aspic, not jellied meat, so we definitely use gelatin - otherwise we definitely won’t get the right consistency.
To prepare pork aspic, we will use the following products.
Ingredients (this is for 12-15 servings):
- 1 kg pork;
- 2 carrots and onions;
- several cloves of garlic;
- water – a little more than 2 liters;
- gelatin – 60 g (i.e. 3 tablespoons);
- peas, cranberries and other bright ingredients for decoration;
- salt and spices, as well as herbs - at your discretion.
This recipe for jellied meat is largely the same as the previous one. Cook the broth, dissolve the gelatin and place the mold in the refrigerator.
Cooking method step by step:
Step 1. Cook the broth, remove the foam. After boiling, cook over low heat for 1.5 hours.
Step 2. Strain through a sieve and remove all components.
Step 3. Leave the gelatin to swell in 1.5 cups of cool boiled water. Meanwhile, chop all the ingredients and place them in the dish. You can place carrot slices at the very bottom of the bowl - they will then end up on top.
Step 4. Dissolve the swollen gelatin in the broth, heat and stir. Pour the broth with gelatin over the chopped meat and vegetables, then put it in the refrigerator overnight - the jellied meat is ready.
NOTE
When serving, you need to immerse the dish in boiling water for literally 3-4 seconds so that the product comes away from the walls. Then carefully turn the bowl over and place it on a festive dish.
Pork jellied meat
Aspic with mayonnaise for the festive table
We will need:
- chicken legs - 2 pcs
- chicken broth - 1 cup
- mayonnaise - 1 glass
- gelatin - 2 tbsp. spoons
- carrots - 1 piece
- onion - 1 pc.
- garlic - optional
- greenery
- salt, pepper - to taste
Preparation:
1. Remove the skin from the legs, rinse, cover with cold water and cook the broth. During cooking, do not forget to remove the foam. Once boiling, reduce heat to low.
2. Cook for 1.5 hours. Then add the whole onion and carrots and cook for another 1 hour. At the end of cooking, add salt and pepper.
4. In a separate bowl, 1 tbsp. Pour a spoonful of gelatin with a small amount of cold boiled water and leave to swell for 1 hour.
5. Remove the chicken legs, carrots and onions from the prepared broth. Let cool.
6. Cut the carrots into the shape of stars or rounds. Separate chicken meat into fibers.
7. Add gelatin swollen in water to the broth, which has cooled to about 70 degrees. We need a glass of broth. It must be warmed together with gelatin, but not boiled. Mix.
8. Place a layer of mayonnaise with gelatin in silicone molds, about 2 cm thick. Place a round of carrots in the middle of each mold and place in the refrigerator until the first layer has completely hardened, about 20-30 minutes.
9. If you use garlic, you need to chop it and mix it with chicken meat, separated into fibers.
10. Take out the molds with the frozen first layer and place the next layer of chicken in them. Leave room for one more mayonnaise layer.
11. Pour jelly from chicken broth over the layer with chicken meat. Place it in the refrigerator again and wait until the layer hardens.
12. Lay out the last mayonnaise layer. Let it harden in the refrigerator.
13. Place the finished aspic directly in the mold into hot water for a few seconds, shake slightly and place nicely on a common dish. Decorate with greens.
Aspic from various meats: recipe with photos step by step
Of course, such a dish can also be prepared from cold cuts. For example, take pork and beef at once, and also add lamb. Jellied meat is also prepared from chicken, and it can also be mixed with beef fillet, alternating light fibers with dark ones.
For this recipe we will take:
- chicken breast – 500 g;
- beef fillet – 500 g;
- a little more than 2 liters of water;
- 60 g gelatin;
- onions and carrots – 2 pieces each;
- ingredients for decoration (peas, cranberries, etc.);
- salt, spices and herbs.
Jellied meat recipe
Any type of meat or even several types is suitable for this dish. It is prepared from pork, beef, chicken, and turkey. Vegetables and fruits are added to the aspic: carrots, onions, broccoli, bell peppers, cranberries, green apple pieces and more. You can try a version with egg or green peas. Jellied meat is served as an independent dish with a sauce of your choice: mayonnaise, ketchup, mustard, pickled horseradish, sour cream.
Beef
- Time: 1 hour 20 minutes.
- Number of servings: 6 servings.
- Calorie content of the dish: 130 kcal/100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
Boiled beef is a healthy dietary product. In this recipe, meat aspic is the main ingredient. To make the dish interesting and appetizing, add lemon slices and olives to it. These products will add piquancy and brightness to the aspic. You can use any spices and herbs, traditionally it is a mixture of peppers and bay leaves, but you can play with the aroma and taste at your discretion.
- beef – 500 g;
- onions – 2 pcs.;
- gelatin – 20 g;
- salt - to taste;
- lemon – 0.5 pcs.;
- olives - a small jar;
- bay leaf – 2–3 pcs.;
- mixture of peppers - to taste;
- greens - a small bunch.
- Prepare the pulp, cut off the films and tendons from it.
- Divide into 2-3 parts, cover with water in a saucepan, add the onion, peeled and cut in half, salt, and spices.
- Cook for one hour, more depending on the size of the piece. Don't forget to remove the foam with a slotted spoon.
- Tear the boiled beef into fibers.
- Dissolve gelatin in water. Let it completely dissolve and swell.
- Strain the broth several times and put on fire. Pour gelatin in a thin stream and stir thoroughly. As soon as it boils, remove from heat.
- Place pieces of beef and chopped herbs on the bottom of silicone molds. Add one slice of lemon and a few olives, cut lengthwise. Pour in broth.
- Cool, put in the refrigerator until hardened.
- Remove the aspic from the molds and place on a serving plate.
From pork
- Time: 1 hour 20 minutes.
- Number of servings: 6 servings.
- Calorie content of the dish: 160 kcal/100 g.
- Purpose: snack.
- Cuisine: European.
- Difficulty: medium.
How to make chicken aspic:
Pour gelatin into a glass of water.
Place chicken fillet, peeled onions and carrots in a saucepan, pour in enough water to cover the food. Add salt to taste.
Then add peppercorns and bay leaf. Place the pan on the stove and simmer the broth over low heat for 45 minutes.
Then strain the chicken broth.
We will extract vegetables and meat from it.
Add gelatin to the broth and heat, stirring, until the gelatin dissolves (not to a boil).
Place mayonnaise “With quail egg” in a bowl.
Add 1/3 of the broth with gelatin.
To decorate the aspic, take raw carrots and cut them into thin slices. To make the plates more elastic, place them in salt water for 15 minutes. It is enough to pour 0.5 cups of water into a deep plate and add 2 teaspoons of salt.
Let's twist the edge of the plate a little. You will get a bud. Then we turn the plate away from us and roll the bud in a spiral. We secure the resulting rose with a toothpick, and cut off the excess edges with scissors. In this way we will make 4 more roses.
Place the carrot roses on the bottom of the aspic mold. Arrange the parsley sprigs.
Salt the liquid from the canned green peas. Spread the peas evenly into the pan.
Let's pour some broth.
Place the pan in the refrigerator to allow the broth to harden.
Hard-boil the quail eggs, cool in cold water, peel and cut in half lengthwise.
Cut the boiled chicken fillet into cubes.
Place the chicken on the frozen broth with peas. Place the eggs on the sides of the mold. Pour the broth over the chicken fillet and eggs and place the mold in the refrigerator again to harden.
When the chicken broth has hardened, pour mayonnaise jelly on top of it and put the pan in the refrigerator.
Place the mold with the frozen aspic in boiling water for 30 seconds, and then turn it over onto a plate.
Let's serve chicken aspic to the festive table!
Chicken aspic
Chicken aspic is a great appetizer for a holiday table. Making such a dish is not at all difficult, the ingredients are the most affordable.
Products:
- Chicken fillet - 2 pcs.
- Green peas Makheev “Tender”, canned – 1 can (400 g)
- Quail eggs - 8-10 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Mayonnaise “With quail egg” - 4 tbsp. spoons
- Gelatin – 40 g
- Bay leaf - 1 pc.
- Peppercorns - 10 pcs.
- Salt - to taste
For decoration:
- Carrots - 1 pc.
- Parsley - a few sprigs
Jellied fish
A popular appetizer on the holiday table is fish aspic.
Products:
(for 8 servings)
- Fish (pike perch, hake, pollock, trout) – 800 gr
- Bay leaf - 1 pc.
- Black peppercorns - 5 pcs.
- Gelatin – 20-30 g
- Water – 500 ml
- Carrots - 1-2 pcs.
- Boiled eggs - 1 pc.
- Parsley - 2-3 sprigs
- Lemon optional - 0.25 pcs.
If fish that has gelling properties is used for the broth, the amount of gelatin must be reduced or it can be completely abandoned.
How to cook jellied fish:
Wash the carrots, add water and boil (20 minutes).
The fish is cut into fillets with boneless skin.
The prepared fillet is cut into portions.
The onion is peeled and cut into rings.
Place fish, onions and spices in a pan. Pour in water. The fish is boiled with the addition of bay leaf, boiled with the addition of bay leaf, salt and pepper until cooked. To do this, bring the water to a boil and salt the broth. Reduce heat to low and cook fish for 15 minutes. The finished fish is kept in the broth for no more than 30-40 minutes; the pieces of the finished fish should retain their shape.
Sometimes the fish are released. In order to poach fish, pieces of fish are placed in one row in a deep baking tray or pan with the addition of 150 ml of water per 0.5 kg of fish. Let the portioned fish simmer for 15-20 minutes.
Pour gelatin with water and leave for 30-40 minutes (leave instant gelatin for 10 minutes).
To prepare jelly, strain the fish broth, cool to room temperature, add gelatin (about 1 tablespoon per 0.5 liter of broth, usually the amount of gelatin required is indicated on the package, the amount of gelatin also depends on the type of fish) and heat, stirring, until the gelatin dissolves (do not boil), then you can strain. Cool.
Peel and chop the carrots.
Peel the egg and cut into slices.
In a suitable deep bowl (for example, in enamel trays for aspic), place the boiled pieces of fish, skin side up, at some distance from one another.
Place a slice of boiled carrot (a circle of boiled egg, a sprig of parsley) on each piece of fish. Secure the decoration by pouring a small layer of chilled jelly prepared in fish broth and let it harden.
Then pour in the remaining jelly so that the layer above the food is at least 0.5-1 cm.
(If the aspic is prepared in molds, then first pour in a little jelly, let it harden, then lay out the decoration, pour in the jelly, then put in the fish and pour in the jelly again.)
Place the jellied fish in the refrigerator until completely frozen (preferably overnight).
Garnish the fish aspic with lemon slices (optional). Serve jellied fish with horseradish.
How to beautifully decorate aspic?
How to beautifully decorate aspic, how to make this ordinary festive, tasty and bright? Remember that the broth for aspic should be transparent. Decorating the aspic will not take much time, but you will need to apply a little patience and imagination. You can make a portioned aspic that will be convenient to eat. You can use beautiful shaped molds.
Today I offer you the most beautiful options for decorating aspic from a variety of products. I hope these photos will help you make your table beautiful and truly festive!
prepare chicken aspic. Wash the tongue, cover with cold water and cook over low heat for 2-4 hours.
An hour before the end of cooking, add salt, carrots, onions, 10 minutes before the end of cooking - bay leaf. Remove the finished tongue, remove the skin under cold running water, immerse it in the broth again, bring to a boil and boil for another 5 minutes. Cut the tongue into slices and place on a dish. Clarifying the broth
(but this is not necessary - you can simply strain).
Lightly beat the egg white, mix with a small amount of slightly cooled broth and pour into the boiling broth in a thin stream, stirring continuously. When the protein has curdled, strain the broth through a colander lined with gauze or a cotton napkin. Add pre-soaked gelatin to the broth, bring to a boil while stirring and immediately remove from heat. Pour hot broth over the tongue slices and set them to cool and harden in a cool place. At this time we prepare decorations for the dish. Products for decoration:
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4 eggs, . small onion head, . boiled carrots (preferably half-raw), . dill, . parsley, . instant coffee or ground coffee, . peppercorns (the smallest you can find), . a couple of mint and basil leaves, . young garlic. Reeds.
We take the strongest dill stalks and at the end of thick dough we stick knobs in the shape of reeds.
Then the dough must be slightly moistened so that the instant (or ground) coffee sticks. Roll the dough in ground (or instant) coffee and the reed is ready - it turns out very realistic. Lilies.
We cut a small onion head in the shape of a basket and rotate each inner layer 30 degrees to give the shape of a flower, insert thinly sliced carrots inside, and the stamens are ready.
Swans.
We cut off the layer of 2 eggs obliquely, closer to the thin part, giving stability to the shape of the body. We cut out the cut part in the shape of a tail, as in the photograph (if your imagination allows and you have time, then go ahead and experiment in inventing your own methods). Cut out the necks and wings from the remaining two eggs. We cut out a “beak” from a carrot, which we place on a toothpick. The smallest peppercorns will be the “eyes”. Before inserting the “eyes,” you need to drill through the white with the blunt end of a toothpick. We do this with all the holes in the entire “structure”. You need to be careful with egg whites, because... it is very fragile and breaks easily. We string the neck onto a toothpick and insert the other end into the body at an angle. We cut out 3 pockets on the body - 2 along parallel to each other, and one across for the tail. We put everything in its place. We cut out “legs” from carrots.
We use dill to imitate the shore and grass. Insert young garlic and “reeds” into the frozen aspic. If they do not hold, we pierce holes in the meat with a toothpick and insert “reeds” into them. We put everything in its place - and the dish is ready (see photo)
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