Jellied turkey "New Year's surprise"

Category: Cold meals and snacks
Jellied turkey New Year's surprise

Ingredients

Eggplant 3 pcs.
Turkey breast 1 PC.
Onion 1 PC.
Carrots, parsley root 1 pc.
Salt, pepper, laurel. leaf, fragrant. pepper taste
Marinated mushrooms 100 g
Chopped olives 50 g
Pickled red pepper 1-2 pcs.
Garlic 2-3 teeth
Greens - dill, parsley Lots of twigs
Gelatin 30 g

Cooking method

  • She called this dish a surprise, because in appearance it is not clear what will open to the eye after cutting
  • 🔗
  • In order:
  • Cut the eggplants into thin plates and bake, preferably grilled. Cover the selected form with cling film and cooked eggplant
  • 🔗
  • Boil the turkey breast until tender with roots and spices. Cut the boiled breast and carrots, as well as mushrooms, olives and peppers into small pieces, add chopped herbs and garlic, and put this mixture on eggplants
  • 🔗
  • Soaked and swollen in advance in 1.5 stacks. dissolve the gelatin water, heating, but not bringing to a boil and mix with strained broth, which, in turn, fill the filling of the aspic. We send it to the refrigerator until it solidifies. Bend the extra ends of the eggplants onto the frozen jelly, turn it over onto a dish, remove the film, decorate as desired and serve!


Cvetaal
Larissa, amazing, delightful, original and exquisite, definitely, in the bookmarks to NG !!!

thank you very much
Twist
Larissa, there are no words!
lungwort
No words! : bravo: Excellent, VERY beautiful! I did not understand one thing, is the jellied one made in the form of a hemisphere or are two hemispheres united into a ball?
dopleta
Quote: lungwort

I did not understand one thing, aspic is made in the form of a hemisphere
Yes, that's right, a hemisphere.
Thank you girls for your kind words!
Vasilica
dopleta, Thank you ! A very interesting recipe and a simple one. The presentation is of course gorgeous, as always!
And now the questions. Breast, about at least weight, otherwise they are different. I just saw it today, so there was such a bunch.
If there is no pickled pepper, will the fresh one go? And from what snowflakes?
A very good alternative to traditional jellied meat! You cut it, and there ...: wow: Ali Baba's treasures, everything is so colorful, bright! I will definitely do it on NG, only I don't have a grill. Well, nothing, it will be without stripes. Thank you!
dopleta
Quote: Vasilika


And now some questions. Breast, about at least weight, otherwise they are different. I just saw it today, so there was such a bunch.
If there is no pickled pepper, will the fresh one go? And from what snowflakes?
Thank you, Vasilika Breast is about half a kilo. Fresh, of course, will go, why not? It's just that pickled has an extra piquancy. I drew snowflakes with mayonnaise, and sprinkled them with coconut on top.
Ikra
🔗

You are a genius! A true culinary genius!
dopleta
Quote: Ikra

You are a genius! A true culinary genius!
She rolled over on her back, kicked her legs and rolled her eyes! From pleasure! Thank you, Irochka !
Vasilica
Quote: Ikra

🔗

You are a genius! A true culinary genius!

I join!

Thank you, Larisa!
Joy
A beautiful dish, festive
zvezda
Genius !!!!!! Lorik .... thanks for such beauty !!!!!!!
Light
Awesome recipe and idea! Thank you! Already in the bookmarks.
swetlana25
The idea is just superrr, I agree with the girls, GENIUS !!!
Palych
Cool! There is a couple of eggplant, I don't know where and how best to apply them. The last step with gelatin and broth is not yet clear. If the shape is smaller or larger, what are the proportions? And how long does it freeze in time?
dopleta
Quote: Palych
The last step with gelatin and broth is not yet clear.If the shape is smaller or larger, what are the proportions? And how long does it freeze in time?
I choose the shape based on the size of the eggplants - so that the surface of the sphere is covered, and the ends of the plates can cover the bottom. The amount of broth is less than the volume of the form, because the filling will take up a significant part of it. And the amount of gelatin is also based on the volume of the broth, the instructions for different types of gelatin are always printed on the package. But I take it, slightly increasing the dose so that the jelly holds the chopped filling stronger. Freezes quickly enough. Usually three hours is enough.
Palych
Larissa, I read yesterday on a similar recipe for aspic how it's all done. The author described the whole process in more detail. Part of the warm broth (like 150 ml) dissolve a pack of gelatin, then add to the total volume (half a liter, the instructions on the package are more precise) and stir while heating. Pour over and cool. In your water (one and a half glasses) and add broth (it is not specified how much, well, let it be the same), so that it was not so fat-saturated? This is bad?
dopleta
Igor, here the broth in which the breast was cooked is used, so it a priori cannot be fat-saturated. The emphasis is on the taste of the filling, and not on the taste of the jelly - it is for the beauty and fastening of the filling, and it does not need a strong turkey taste, the presence of the meat itself is enough. But you can use a real rich broth, there is no rigid framework.
Palych
Larissa, there are two packages of agar-agar, 8 grams each and they write that = 48 grams of gelatin, instructions are not written, some recipe is from apples and sugar.
This time he doesn't want to mess with jellied meat, and he is fat, but this aspic in essence / form is a kind of jellied jelly, right? And last year we made "tongues" with eggplant in honey sauce, fried in a corrugated frying pan, so if I find a jar with them, I will close up such a jellied one. There are also rolls of peppers in oil and tomatoes sun-dried in oil, I can go there just ready-made meat, ham, good pieces of sausage. Gribov recently pickled a liter jar with more than enough ... the main thing is to find a beautiful shape so that the bottom would be rounder. And if the broth is not so important, then you can just water? There is a lot of tasty juice-decoction from mushrooms, can you light it up?
dopleta
Quote: Palych
There is a lot of tasty juice-decoction from mushrooms, can you light it up?
Sure you may! Here I gelled the brine and tomato juice (only I used gelatin, I did not use agar-agar)
Jellied turkey New Year's surpriseJellied "Post-New Year's Hangover"
(dopleta)
Palych
Otak it turned out:
Jellied turkey New Year's surprise
dopleta
Outwardly - great Palych ! And the taste?
Palych
dopleta, well, the color and taste of all the markers are different ... the meat is delicious, the turkey was in solinade for two days, soft and juicy, cooked with vegetables and celery (and put its pieces), a packet of agar for half a liter of broth, as expected, gave an hour to swell and boil. It dragged on for half an hour on the log quickly. But with eggplant too clever. Chopped special. cutter on plates as thick as paper, salted for half an hour, washed and ... boiled for 5 minutes. In general, I was already frying rags))). And they taste nothing, insipid. They have been in the refrigerator for how many weeks, 'tired'.
In general, the idea is good, but it is necessary to cook in the summer, with fresh food and with garlic, butter, and the essence is thicker slices. And the shape should be more graceful, with a round bottom.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers