Meat cut ham

[Meat cut ham]

I usually keep cuttings in the freezer for the Fake Chops. But in such a heat, hot does not climb, and you don't want to stand to fry. The scraps have accumulated in order, so I prepared

Meat cut ham

1200 meat (pork, chicken, turkey, 250 gr of chicken hearts)
50 ml white wine (preferably semi-dry)
25 ml soy sauce
2 small carrots (lying around, had to be used)
1 cup each paprika, curry, turmeric, white pepper, dry garlic
salt to taste
2 x 9 g gelatine sachets from Dr. Otcher

Cut the meat and hearts into cubes 1x1 cm. Grate the carrots on a fine grater. Pour in wine and soy sauce, add spices, stir by hand until the liquid is absorbed. Add gelatin, mix thoroughly again. Optionally, you can add a little chopped prunes or dried apricots.
Wrap the meat in two layers of cling film so that the second layer of film overlaps the joint of the first layer, tie the ends with thread.
Then again wrap in cling film twice, but not along, but reproach. Tie well with threads along the entire length across.
Cook in a pressure cooker for 1 hour or in a regular saucepan with a very slow boil for 2 hours. Leave to cool to room temperature in the same water.

This beautiful ham is a must-try! Just a question, how does gelatin behave after boiling? It is not recommended to boil it - or does it not lose its properties?
Probably not in the subject, but I can not help but convey thanks, for the quick-eating pickled zucchini, from friends! (she shared your recipe with everyone) You asked me to thank you very much!

[ikko4ka]

ikko4ka , to your health and to you and your friends!

And gelatin behaves great. The ham keeps its shape remarkably.

Stella say "Scrap Ham"
did you soak gelatin?
And how did you manage to roll such a sausage out of cling film so round

[Tanya]

Tanya, did not soak gelatin, so I poured it in. It will get wet during cooking later.

I put the minced meat on the film, tweaked it with my hands, and then, in the process of wrapping, it lay down in the sausage by itself.

Hurray, the computer is fixed, I can write

, treasure! Thank you immeasurably for the ham made of meat scraps - I put everyone I caught on it) And it is good from a pig, and from one chicken, and with heart supplements - this is incomparable! I saw a question in the topic about the shape: after boiling, I take out the sleeve with meat, cool it on a plate to a temperature that the hand can easily perceive, and then into a mold or more often into a large plastic bottle cut along the length, in this form into the refrigerator. It freezes into the right sausage, and then I take off the sleeve.

And I also have a question. There is a lot of boiled rice, I want to make a rice quiche, but there are only two eaters. Is it better to make small portions every time, or you can do a lot at once - will it be able to withstand a couple of days of storage, will it not become dense? (no microwave oven, oven warming up)

[Haha]

HahaThank you very much for cooking!
I really thought that no one would be tempted by such a good thing!
Good luck to you!

We ate rice quiche for two days, I also warmed it up in the oven, covering it with foil. Only slowly - at T 120 °. Remained juicy, not dried out.

[Haha,]

Haha, Can you tell us more about the bottle? You cook the meat that is not tightly coiled up, and then tamp it into a bottle or whatever, it's not clear ... Photo in the studio ...

I will definitely take a photo, but in words: I sprinkle the meat with gelatin-spices and it is rather loose, you can say - at random - I pack it in a baking sleeve (I did not find a film in which to cook, but in the usual one I was afraid that it would burst) Then this beauty gives juice and takes in a little water from the outside, probably. By the end of cooking, everything looks like a shapeless mixture of pieces of meat floating in brownish gelatin. I cut the bottle lengthwise, and put the cooled something in the sleeve there
My mother, by the way, rarely perceiving my culinary advice from natural harmfulness, listened to my delights and also made ham - purely from chicken, only she just took a deep bowl and put the mixture into it after cooking. The mixture froze into a small cake. Mom loved it! I think that in the form with a hole, as for savarene, it should also turn out beautifully.

! I solemnly promise today I will not eat more rice quiche (for the sake of its safety (fortunately, there is an hour and a half left until the end) But this is something !! I thought that from dry rice, with dryish fried onions and the same mushrooms and eggplants, something dense would turn out It’s like the most delicate pudding! It just melts in your mouth! What is surprising - the egg taste is very weak, it looks like some kind of mushroom dessert! Thank you !!

Haha girls! Well, honestly, you don't need so many extra gestures!
If the minced meat is simply wrapped in cling film, as I wrote, it retains its shape perfectly!

Haha, I am very pleased that you liked the rice quiche! Eat to your health!