Aspic in the form of a pig. Aspic in a bottle in the shape of a pig
How to cook delicious aspic in a bottle "Piglet" for the New Year?
- Pork knuckle and leg 1 pc.
- Beef pulp 250 gr.
- Onion 4-5 pcs.
- Garlic 4 tooth.
- Salt, black ground pepper, bay leaf, allspice
- beef sticks
- pork knuckle,
- pork legs(preferably 2 pieces)
- beef pulp (preferably veal),
- pepper, salt,
- Bay leaf,
- garlic.
Jellied pig
Not a single one can do without the traditional Russian jelly festive feast and especially New Years!
This jelly recipe, as well as its design, will be a real decoration of any table.
You will need:
Cooking:
Rinse the meat, pork knuckle and leg, remove the bristles, put in a saucepan and pour cold water so that the contents are completely covered by the pan and a little more. After boiling, remove the foam, salt, reduce heat and cook for 4-5 hours.
After 2 hours of cooking, put 1-2 onions with husks, a few peas of allspice and bay leaves in the broth.
After cooking, remove the onion and seasonings from the broth, remove the meat from the pan and let cool, and strain the broth. Add ground pepper to the broth.
Cut the shank and leg, finely chop the meat, finely chop the onion, push the garlic through a press and mix everything with the meat.
In 1.5 2 liter plastic bottle we lay first meat mass and then pour in the broth through the funnel.
Once closed with a lid, you need to shake well for better distribution. Put the bottle in a horizontal position in the refrigerator.
After hardening with a knife, you need to cut the bottle on both sides and lay out the jelly.
Decorate the dish with lettuce leaves, make a piglet, ears and tail from boiled sausage, and make eyes and nose from olives.
Secure everything with toothpicks.
Keep in mind that the meat will sink to the bottom as it cools. If a bottle with a waist, that is, is narrowed in the middle, then you need to put it on its side and cut off the side, and if it is smooth, then you can cut off the bottom and shake out the contents. silicone molds for baking. It’s troublesome, of course, to pour into small dishes, but it looks beautiful, and the portions are small, it’s very convenient to take. the broth will seize, then you can put the decoration and pour the broth with meat already. When you turn over the already frozen jelly, the flowers will be at the top in transparent jelly. Troublesome, but festive.
Kholodets Piglet for the New Year is prepared in the same way as the usual, familiar to you in terms of cooking jellied meat. Only now the design of this jelly will be already festive, solemn.
In order to cook jelly you will need:
We thoroughly wash the meat, knuckle, legs and inlets, and it is better to soak in several waters for a couple of hours.
We put all the meat in a saucepan, fill it with water so that all the meat is closed, close the lid and bring to a boil. It is best to drain the first water. Rinse the meat again, put it back in a saucepan, add water and cook for six hours. You need to periodically look under the lid, as the broth boils away and you may need to add water.
It is better to cook jellied meat in a slow cooker, the broth does not boil away and the meat is cooked perfectly.
After the meat is cooked, remove all the bones with meat from the broth, strain the broth and put on fire. After boiling, add salt, pepper and parsley to the broth to taste.
Bring back to a boil and turn off.
Separate meat from bones. We leave only clean meat, remove the skin and cartilage (or at your discretion).
meat cut small pieces or skip in a meat grinder (I use a meat grinder).
Mix meat with crushed garlic(3-4 cloves).
Place the meat in the prepared bottle and pour our broth, close the lid.
Mix well and send to thicken in a cold place, preferably at night.
In the morning festive aspic he'll be ready.
We carefully cut the bottle, take out the jelly, put it on a dish and decorate it like a piglet using sausage and olives / olives.
Your family members will be delighted.
Aspic Piglet (in a bottle)
Jellied pig
Delicious and stunning aspic of shank and legs with gelatin, prepared in the shape of a pig using a plastic bottle. If you want to impress everyone at the festive table, now I'll tell you how to do it.
Compound
Per pot 5-6 l, jellied meat for 1 bottle with a capacity of 1.5 l
- Pork knuckle - 1 piece (about 2 kg);
- Chicken legs - 2 pieces;
- Water - 2.5 l;
- Onion - 2 heads of medium size;
- Carrots - 1 medium;
- Celery stalk - 1 piece (optional);
- Garlic - 2-4 cloves;
- Allspice - 8-10 peas;
- Bay leaf - 3 pieces;
- Dried basil - 1 teaspoon;
- Gelatin - based on 1 liter of liquid (see instructions on the package);
- Boiled beets - 1 small (optional, this is for beautiful color aspic).
For decoration (to become a piglet)
- Boiled sausage - 2-4 circles;
- Fragrant cloves - 2-4 buds;
- Boiled egg - 1 piece;
- Olives - 2 pieces;
- Wooden toothpicks - 5-6 pieces.
Take a bottle only from drinking water or mineral water (odorless and dyes). From sweet soda and beer - not suitable.
What is put in the broth, from which then a dense jelly is obtained - roots and spices and gelatin to strengthen the structure of the Piglet
I cooked this jelly from a large shank and 2 chicken legs. It can also be made from other meats. It is advisable to take a lot of meat so that the jelly (its jelly part) is not empty and does not consist in places of only jelly.
How to make a chilled pig in a bottle
- Prepare meat: wash the shank, put in a bowl or large saucepan. Pour boiling water over and leave in it for 5 minutes (it will be easier to clean). Then scrape off the skin. Wash the ham.
Boil jellied meat (under a closed lid)
- Pour 2.5 liters of water into a saucepan. Put the rudder in it. Bring to a boil, remove foam, reduce heat and simmer for 1.5 hours.
- Add thighs and cook together for another 1.5 hours.
- Add peeled carrots, onion in the husk (cut off the tips), 2 cloves of garlic in the husk, celery, allspice, bay leaf and basil. Salt. Cook for 1 more hour.
- Beet for beauty: peel the beets and cut into circles. Place in a clean cotton rag white color or viscose towel/napkin. Tie and put this knot in the jellied meat. Cook for 10 more minutes to beetroot juice colored the broth. Then take out the beets and discard (or eat).
Disassemble jellied meat
- Take the meat out of the cold. Put all the vegetables and spices in another bowl. Strain the broth through a clean cotton cloth or viscose towel.
- Pour 1 liter of broth (only 1 liter is required for jelly) and combine it with gelatin, following the instructions on the gelatin package. Leave the broth to cool (~ up to 60 degrees C, to warm. You can’t pour hot into a plastic bottle).
- While the broth is cooling, disassemble the meat: separate the meat from the bones. And then disassemble the meat into fibers with the help of a skin and a fork (or with your hands). You can put in aspic and half of the existing skins and fat, only they need to be finely chopped. Add garlic (finely chopped) to the meat.
Make jelly in a bottle
- Wash the bottle and its cap in advance, inside and out. Fill it with meat up to the shoulders (through the neck). Pour the warm broth through the funnel. Screw on the cover. Turn over and see if there is enough broth. (top up if not enough).
- Leave the filled bottle in the supine position and cool until room temperature. Then - put in the refrigerator (or a cold balcony) to solidify) for 4 hours (approximately).
- When the jellied meat hardens - cut the bottle with a knife - first cut off the bottom in a circle, and then cut along and open the shell of the jellied meat. Carefully remove the jelly from the cut bottle and transfer to big dish and start making a piglet.
How to make a pig
The resulting jelly sausage with an elongated spout needs to be decorated:
- Eyes- cut 2 circles from the sides or edges of the boiled egg (these will be the whites of the eyes), Cut the olives in half (these will be the pupils). Pin them to the jelly with toothpicks.
- Ears- cut rhombuses from the circles of sausage, cut slits in the jelly in the right place, where to insert the ears.
- Piglet- cut a circle of sausage with a round mold or a glass / glass. Pin it to the pork snout with toothpicks. Designate nostrils with buds fragrant cloves(stick in).
- Tail- cut a strip of a tail from a circle of sausage, going around the circle of the sausage (cutting in a spiral). pin with a toothpick to the piglet's ass.
Delicious and beautiful jelly in the form of a pig is ready!
Everything you need for meat broth 
Shank and 2 legs 
After scalding with boiling water, scrape the knuckle 
We cook jelly 
Tie the fabric in a knot and add a knapsack with beets to the jelly 
At first, the broth turns pink, and by the time it is poured into a bottle, it becomes golden 
Bowls with meat and aromatic additives
Gelatin is different. Read what is written on yours and put it in according to the dosage, which is in the instructions. 
The reverse side of the gelatin package with the text of the instructions for use 
strained broth 
Separate the shank meat from the bones. Part of the skin and fat can also be added to the jelly 
Disassembled meat 
1 liter of broth with gelatin for the piglet 
Filling the bottle with meat 
Pour the broth with gelatin 
We cut the bottle at the bottom to free the piglet's ass 
Then we cut along and separate the bottle, squeezing the edges to the sides 
Sausage, olives, cloves and egg white to decorate the jellied meat
The jelly in the shape of a pig is ready! Now you can decorate the dish with appetizers!
We fix the tail on the piglet's ass with a wooden toothpick
Delicious and funny jelly in the form of a pig
A dish of jelly in the form of a pig
Pork head from jelly with mashed potatoes, olives and cherry tomatoes. And beautiful, and tasty, and cool!
The jellied bottle must be cooled and sent to harden in the supine position, because if we put the bottle in the usual way, then all the meat will settle to the bottom. And then the front part of the piglet (muzzle and neck) will consist only of jelly. And in a horizontal position, the meat will be distributed evenly over the piglet.
You will be left with some of the meat, fat, broth and boiled onion with carrots and garlic. You can mix them (pre-cut the vegetables, and also peel the onion and garlic), arrange them in molds and pour the remaining broth. The broth itself is quite strong and without gelatin. You will get a delicious filling!
This is a jelly from the remains of a figured jelly in the shape of a pig 
From the remnants of aspic and boiled carrots, an excellent meat aspic is obtained. 
Jellied jellied cut
Gelatin is required in this broth precisely because it has the shape of a sausage, long and brittle for such a delicate dish. Therefore, we strengthen the body of the pig with gelatin.
What won't they come up with? So you knew how to cook jelly in a bottle? On the whole quite ordinary aspic With habitual taste and smell, but due to freezing in a bottle, the jelly has the shape of a pig
Preparation description:
Before you - classic recipe cooking jelly in a bottle. From meat ingredients you can use everything that is at hand, but still I recommend taking the legs, because they make a good and rich broth. Decorating aspic and turning it into a funny pig is a lot of fun. creative process. Try it!
Ingredients:
- Pork legs - 2 Pieces
- Beef leg - 1 piece
- Chicken meat - 500 Grams
- Carrot - 1 piece
- Onion - 1 piece
- Bay leaf - 6 Pieces
- Garlic - 1 piece (head)
- Allspice - 8 Pieces (peas)
- Salt - to taste
- Gelatin - to taste
How to cook Jelly in a Bottle
We wash the beef and pork legs, as well as the chicken and put it in a large saucepan, fill it with water. Bring to a boil, reduce heat to low and simmer covered for another 2 hours. We constantly remove the foam. Then add the washed, peeled vegetables and continue to cook for another 2 hours. 10 minutes before the meat is ready, add pepper and bay leaves, salt to taste.
Gelatin must first be soaked in cold water and then dissolve over low heat. Strain the broth and mix with gelatin, also add chopped garlic. Separate the meat from the bones and chop finely. Gently push the meat into a plastic bottle with a volume of 1.5 liters, pour in the broth. We put the bottle in the refrigerator for 8 hours to solidify.
The main highlight and value of this recipe is in its design. I don’t deny that the traditional jellied meat tray with a layer of fat on top is very appetizing and beautiful, but sometimes you want something else, the same thing, but with mother-of-pearl buttons ... I don’t promise mother-of-pearl, but please, pig!
COOKING:
At the very beginning, I would like to make a reservation that there are many options for a meat set for jelly - with pork, with beef, mixed, with chicken ... Choose any! This time I have the simplest one - a pork knuckle and part of a pork head, but even in such a poor version, the jelly turned out to be just tastiest and froze perfectly without additional evaporation and the introduction of gelatin.
So. Rinse the meat well, clean - scrape the skin so that it is absolutely clean, if necessary, remove the remaining bristles from the skin. If you cook with pig head or legs, they must first be kept for 5-6 hours in cold water so that the blood comes down. Periodically, the water must be drained and filled with fresh water.
Put the prepared meat in a saucepan, cover with cold water. The water level depends on the density of the bookmark. If the meat is packed tightly, fill in so that there is 5 - 10 cm of water on top, and if the packing is loose, you can pour it in so that it is just covered.
Bring to a boil, remove the foam, salt and cook at a very slow, almost imperceptible boil until the meat begins to literally fall off the bones, or rather, it is very easy to separate from them - about 4 hours. Covered or not? According to the rules without, since jelly cooked under the lid can have a greasy taste ... I cooked it this way and that, I didn’t feel much difference, but it’s much more convenient to cook jelly under the lid, it’s easier to maintain the required level of boiling, so I cook under the lid, and you can cook and without. If you cook without a lid, keep an eye on the water level in the pan and, if necessary (if it evaporates), add fresh water so that the meat is always covered.
About an hour after the start of cooking, add a few peas of allspice and black peppercorns to the pan. You can put carrots, onions. Approximately 40 minutes before the readiness, add 2 - 3 bay leaves.
When finished cooking, remove the pot from the heat and let it cool to lukewarm.
Remove the meat and disassemble, removing everything that you consider superfluous.
Finely chop everything selected and put in a separate bowl. Add spices to your taste. Personally, I add finely chopped garlic. A lot, because I like to have a lot of garlic in the jelly, but you can add it to your own taste or even not add it at all.
Strain the broth. Remove fat. It is very convenient for this purpose to first completely cool the broth so that the fat freezes, and then carefully collect it with a spoon. Pour a small amount of broth into a spoon or ice mold and refrigerate to see if the broth will harden on its own and how strong the jelly will turn out. Frozen? Jelly strong? Wonderful! If not, then the broth must either be evaporated to increase the concentration of boiled gelatin, or gelatin should be introduced from the outside.
So, pour the prepared meat with spices with broth to make such a liquid slurry.
If desired, for sanitary reasons, it can be put on fire and brought to a boil again, and then cooled to warm and poured into a mold.
I used a plastic milk bottle as a mold. It, of course, must be thoroughly washed, dried and cut off the bottom. In addition to the bottle, you will also need something tall and not very wide, which allows you to hold the prepared bottle upright. Personally, I used a mixing bowl.
Pour the meat mixture with the broth into a mold, refrigerate and let it harden completely (preferably overnight).
Carefully cut open the bottle and discard.
Transfer the frozen jelly to a serving dish.
Trim, giving the jelly rounded shapes. Cut off all excess.
To fix, add a little broth to the dish and refrigerate to completely freeze.
To fix the decor, prepare a small amount of(100 - 200 ml) gelatin solution (according to the instructions on the gelatin package and on the basis of the broth, so that the solution is very strong).
For the piglet and ears, cut out a circle of the desired size and a couple of triangles from the boiled sausage. Make one of the sides of the triangle semicircular so that the ears fit snugly into the shape.
Lubricate the piglet and ears with a gelatin solution and glue. Until the gelatin has hardened, use thin pegs cut from matches or toothpicks for fastening.
Don't forget the ponytail!
Place the piglet in the refrigerator to set the decor.
Remove toothpicks. Lubricate the ears and the snout additionally with a gelatin solution so that they do not dry out and look appetizing when served.
Pour the remaining broth into a baking sheet to form a layer 1.5 - 2 cm thick. Let it cool completely, then chop into a cube and spread around the piglet.
Serve with mustard or horseradish.
Enjoy your meal!
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