Jellied "Piggy" turkey with cheese - a recipe with a photo on Mcooker: the best recipes

Jellied "Piggy" from turkey with cheese

Category: Cold meals and snacks

Ingredients
turkey drumstick	2 pcs
turkey shoulder	2 pcs
beef tail	1 PC
sulguni cheese	150gr
carrot	2 pcs
bulb onions	2 pcs
salt	taste
smoked paprika	taste
mustard sauce or mayonnaise	3st. l.
carnation for decoration
spices: bay leaf, a mixture of peppers and peas	taste
water	2L

Cooking method

It turned out, last year, I have such a funny jellied, I did it based on the jellied
Jellied "Piquant" from poultry meat with cheese
(Tumanchik)
But since I did it my way, I decided to lay it out so that it would not get lost.
So, first we cut off the meat from the bones at the legs and shoulders of the turkey, cut off in large pieces, as it turns out. We cut the beef tail along the cartilage.
We put everything, both meat and bones in a saucepan with a thick bottom and fill it with 2 liters of water, so that everything that has been laid is covered. We put it on a tile, on a low power (I have 800W before boiling, then 600W for removing the foam), do not let it boil too much! We need to get a clear broth. Remove the foam and close the lid, leaving to cook at the lowest power, without boiling. On my induction coil - 200W.
We clean the carrots and peel the dirty husks of the onion, leaving clean. We cut the carrots into 2-3 parts, and cut the onion with a cross to half, do not cut it through to the end, so it will not fall apart and then small pieces will not float, and the husk will give a beautiful warm color to the broth and a pleasant aroma. We put vegetables and spices, bay leaf and pepper, which we pickled according to the recipe, in the simmering broth
Canned peppers multicolored
(Admin)
After about 2 hours from the beginning, take out the cooked turkey meat, separate it from small bones and cartilages, and put them back in the pan. Leave the meat to cool slightly. We take out the carrots and leave the same to cool.
We leave the broth to languish further.
We ourselves will do the "minced meat".
Three cheese on a fine grater.
Pass the turkey meat through a fine grid in a meat grinder.
In one bowl, mix cheese, rolled turkey, add smoked paprika to taste and 3 tbsp. l. mayonnaise, so that the resulting mass is more plastic. We taste and salt to taste.
We punch the resulting minced meat with a blender, punch it well until a completely homogeneous and plastic mass. We cover with foil, wait for the broth to cook.
Cook the broth for another 3 hours after we have removed the meat and carrots from it. It boils down a little and finally we salt it - to taste, if you add salt earlier, you can accidentally oversalt it. We turn it off and cool it a little, firstly so as not to burn ourselves, and secondly, it will be easier for us to separate the fat.
In the meantime, we return to our "minced meat dough". Separating the same portions from the total mass with a tablespoon, roll balls from them in the palms of our hands. We flatten them a little and get the base of the pig's faces. We put them in the order you need according to the container for the jellied one. I put the flattened balls in a circle on a deep plate. It is important to take into account the height of these blanks, see that they are completely covered with broth in the end, and you must also take into account the height of the carrot patches.
We cut out the pigs' patches and ears from the boiled carrots, so that they do not float, we put the ears so that their "lower" part is pressed by the "minced meat-dough". And we pin the piglets to the "heads" with the long legs of carnations. We make eyes from carnations, picking up the same size carnation heads for each "head" of the pig.
Filter the slightly cooled broth through a couple of layers of a washed, dried, non-woven viscose napkin into some mix, wait a little more, so that the fat on the surface grabs a little. And carefully, with a cotton swab, as if we wind fat on it and remove it. It turned out for me, as you can see in the photo very well, not a single grease remained on the surface.
Now we pour our ready-made pigs with almost cooled broth. And put it in the refrigerator to freeze and gel.
I made 2 such plates and, frankly, I was tired of small work, so I mixed the remaining minced meat with 0.5 l of broth, again punched it with a blender for evenness, poured it into an enamel bowl with a lid and left it to gel, this is such a meat jelly
I poured the rest of the broth back into the saucepan, topped up with boiled water, threw the rest of the carrots into the same place and cooked an excellent, strongest broth for my husband. The broth I had the same then became gelatinous.

The dish is designed for

3 small (6 servings) jellied

Time for preparing:

5-6 hours

Cooking program:

Meat grinder, grater, blender, refrigerator

Note

The Old New Year is still ahead, maybe someone will need my exercises. I designed everything with a separate recipe, so as not to forget how I did it, I remind you that I took Ira Tumanchik's recipe as a basis. Do it for your health, it's delicious, and also cute. I took my pigs to visit - they left with a bang!
Happy New Year everyone!