Ham "Turkey in a skullcap"

[Enjoy your meal!]

Ham "Turkey in a skullcap"

Category: Cold meals and snacks

Ingredients
Turkey (drumstick or thigh, boneless)	1 kg
Dumba (fat tail fat)	70-100 g
Fresh herbs (dill, parsley)	2-3 vet.
Fresh garlic	1 bol. tooth
Salt	16 g
Zira coarse	1h l. b / slides
Ground coriander	0.5 tsp
Black or pepper mix	pinch
Sugar	0.5 tsp
Gelatin	1 tsp

Cooking method

• The composition of this ham can be described as "Hungry Lenka's Night Fantasies". Sometimes it will come to mind that it would be better to sleep ...
• So, I'm sitting there, not bothering anyone. I embroider. Well, what, outside the window three in the morning - it's time.
• And suddenly ... I don’t know what kind of wind blew into my head, but soooo wanted ham, and not just ham, but ham with garlic and herbs! Oh how! What should I do? Running to the store is not an option, because, firstly, no one will let me go there in the middle of the night, and secondly, there is still no such thing, which is fantasized in my head.
• I sit, sew on ... Until I discovered that I sew in the wrong place. Ripped, thrown! Well, it's impossible to embroider leaves when a ham is blooming in your head!
• Well, she drew herself up, made a serious face and went to storm the freezer in slender rows, having previously turned off the alarm in it, otherwise he, after a minute, after opening the door, begins to bother the whole house: "Close the door, I'm hot!"
• I climbed almost to the waist, but I could not find at least some decent fillet, but I found a boneless thigh and drumstick of a turkey! Uray! Turkey with garlic and herbs - even in itself sounds delicious.
• I defrosted it a bit, chopped it into pieces of about 3x3 cm. Finely chopped a large clove of garlic (because of one clove I never get the crusher, it takes longer to wash) and chopped up the herbs. And ... now I feel some kind of discomfort, as if something is missing ...
• Yes, there is not enough fat. The turkey, even from the legs, is completely low-fat, which means it is quite possible that the ham can turn out to be dry. Disorder. Once again I brutally interrogated the freezer, but this spyen never gave me a single, even mummified piece of bacon.
• But in another freezer ... You know, I may not have bread in my house, but there is always a dumba! Terrified of what I’m doing, and inwardly scolding myself: “Helen, viper, calm down, don’t de-la-yut!” ... But there was no stopping me! Even a moving locomotive compared to me, when I am "all in the idea" - a child!
• She chopped dumba a little smaller than meat and remembered about spices. Well, really, what a dumba without oriental spices is a wasted translation of a precious product! Zira and coriander were used. And also everything that is listed in the "ingredients" column.
• Well, in general, this is what I got when I finally calmed down:
• 
• I stuck such a mixer into the kneader:
• 
• and started the batch at the lowest speed, for 10 minutes.
• Then she rammed the whole thing into a ham maker (I have Teskoma, if anything)
• 
• and sent to cook.
• For some time now I have only cooked ham in Stebe - very convenient.
• I pour water into the bowl almost to the eyeballs of the pink rim of the ham, no more than 5 mm remains:
• 
• I cover the multicooker with a second pan (a special thanks to our girls who advised to close the multicooker in this way. Due to the high temperature inside this structure, the ham, even at the very top, where the minced meat sometimes crawls through the pressing disc, is boiled perfectly!) And so that condensation does not drip between pots I put a spare silicone ring from the kit to Shteba.
• 
• So, I turned on the "Heating" at 78C, set the time - 3 hours,
• 
• and with a sense of accomplishment, I ate macaroshkov in a naval manner (I have long wanted to eat zhezh), and galloped off to the cinema.
• When Shteba squeaked about readiness, she took out the ham and put it in cold water for about 40-50 minutes. Then she drained the excess juice and put the ham in the refrigerator for 7-8 hours.
• Oh, how I love these smooth bars coming out of Tescomka!
• 
• And this is what I will tell you, citizens,: when I cook when I'm hungry, I get, as our Melka says: "simply obscene" things. To my taste, I got lamb with garlic (although the garlic is almost not felt), or rather, not even lamb, but lamb, because the meat literally melts in the mouth. The ham is juicy and very, very tasty.
• 
• The husband said: "Do more! Just add more garlic."
• Of course, I will add garlic, but the dumba, perhaps, next time I will put less, 80-90 grams. And then this time all 130 thumped out of greed - too much.
• Well, now you know how, with a slight movement of the hand of a hungry madman, an ordinary turkey turns ... into a turkey in a skullcap!
• Enjoy your meal!
• 

Note

Just one more detail for those who liked the idea with a silicone ring.
Before installation, the ring itself and the sides of the upper pan must be dry. As soon as the structure was built, the pan was pressed tightly, that's it, leave it alone and do not touch it for 3 hours! The point is that when steam builds up inside the pots, the top pan will rise slightly on one side. Do not press it back, otherwise moisture will get under the silicone and it is in this place that condensation will begin to seep. And so everything will be dry, albeit a little crooked.
My hands are always itching to fix the pot, but I already know what this threatens and run away from the kitchen screaming.

Oh, Lenchik !!! Straight balm on my tortured soul !!! Where to get this fat, fat tail?
If I can't hold back now and cut out a round piece from the monitor, you will be to blame !!

Oh, pryuvet!
Yes Ol, in the markets it is sold freely, in the meat rows.

and my first thought was - And Che, does the little lone keep rams?
A ham by name - it is a piece of cake for us, but if you live for a short time!

hmm, and what kind of cold store is it that you can get into waist-deep ??
Well, you can enter mine in the-most-this-most, well, in general, you are in the belt, aaaaaa understood how it is in the belt!

"Hungry Lenka's Night Fantasies".

It would be better if I ate your ham than sit and fantasize about the taste! This is also a kind of blow to the liver, to see this, and not be able to bite off - I went to cut off the bacon! I will meditate that this is a fat tail!
Divine photo, you are the fairy of the night feast !!

and my first thought was - And Che, does the little lone keep rams?

Yes, there are two or three ...

us to live like that, and if we live for a short time!

Aaaaaa! What a charm! Need to remember!
Lyudochka, thank you!

hmm, and what kind of cold store is it that you can get into waist-deep ??

Yes, not a refrigerator, but an eight-story freezer. There, without the "eight-story" figs you will find!

Just a FAIRY! How to drink to give - FAIRY! I made it here for us, I have a direct smell of garlic in front of my nose, and my nose is right in your dish

Ooooh this is a fantasy. Lenaaaa super ham turned out. Bookmarked unambiguously.

went to cut off the bacon! I will meditate that this is a fat tail!

Aaaaaaaaaaaa! Yes shozh tacoya! I'm lying here with you - every post is so funny.

Divine photo

Thank you dear! And before taking the pictures apart, I galloped off and ate a couple of sandwiches, out of harm's way.

fairy of the night feast

Et yeah, devour in the middle of the night - our FSE!

[Elena Tim]

Elena TimLenk, your substitution happened so well! From the fact that you and I haven’t come up with any wishlist yet!

[Elena Tim]

Elena Tim, and if you just take the lamb fatter and add the turkey? Just eating at home ...

[natalisha_31]

Here she made us

So, sho do not breathe!

I have a direct smell of garlic in front of my nose

Oh, Lenus'k, aromaaat is really freaky! (I continue to tease you)
Thank you, Lenusik!

natalisha_31, Natus and thank you for stopping by at the ham. You waited for her for several hours while I was here fiddling with the recipe. Try it, delicious!

You and I haven't come up with any yet!

Perestaaaaaan! Here is a seductive woman, eh! And then don't sleep!

I'm still teasing you

shameless taka Lena !!!!
PySy. I already ate fried carps - now I will drink coffee! So tease

and if you just take the lamb fatter and add the turkey? Just eating at home ...

Olk, it will finally be a complete ferdiperdosis!
I have already made from lamb with dried fruits - those who have tried it still remember. Well, they do, of course, for the festive table.
So the mutton rules!

I already ate fried carps - now I will drink coffee! So tease

Eh, damn it, I didn't have time a bit ...

[Elena Tim]

Elena Tim, Lenka, you made me morning! I'll make ham on Saturday !! And I will make you Saturday!

I'll make ham on Saturday !! And I will make you Saturday!

Uray! They'll make me Saturday! Sat down to wait ...

[Elena Tim]

Elena Tim, I will try very hard to please you and myself!

Oh, I so want you to like it!

Len, I just want to say thank you for the silicone ring. In life I would not have guessed to attach it so. And isho a question? Did you cut the ham with a knife or slicer? It turned out so smoothly and pretty
But in general, then go to sleep already This is how to work all day now, when your art is in front of your eyes

thanks for the silicone ring. In life I would not have guessed to attach it so.

I once racked my head for half a day, what to think of, Schaub did not drip on my nervous system. I don't even know how I came up with this ring, but it really helped. The main thing is how you put it, don't touch anything else. When steam accumulates in the pots, the top one rises a little from one side, but you don't need to level it, otherwise the water will immediately find a hole and begin to slowly dig in.

Did you cut the ham with a knife or slicer?

It makes no difference here. The ham does not break or crumble. Cut what you want. This time I cut with a knife.

In general, go to sleep already

Nah, it's too early. I go to bed in 2-3 hours.

Thank you Lenchik for the advice, I will consider

She is mute for scho.

Lenok, it's time for you to write books on cookery, the genre is "funny cookery written at night by a hungry fairy" (I, if anything, can become a manager - for a piece of ham).
It’s good that I’ve been reading Temka in the morning, the gall function hasn’t woken up yet, otherwise I’d drown in saliva from such beauty.

if what, I can become a manager - for a piece of ham

It's always like this! Nothing is done here out of pure altruism.
Okay, if I decide to become a writer, I will prepare you a bar of ham in advance.

in the morning, the gut function has not yet woken up

Gourmet. And mine, the infection, never sleeps. Always on the lookout!

I'm too lazy to go crazy, don't get up ... 🔗 , what a beauty ....., And the description of the process is generally a separate topic ..... ....., here people are lucky, they will use an eight-story and a fat tail in the freezer, but for me .....
Photos are soooo that looking at them, all conceivable and inconceivable human receptors are exacerbated ...

Lenka is a monster, a mocker ...
I have long wanted to make such a ham, but no, we don't have a dumba, at least cry, and the rest is not always nearby ...

I have no turkey, and no dumba .... But, Lenk, reading your recipes is just a pleasure (trying, of course, something else). Maybe I'm piling something for reasons.

[Elena Tim]

Elena Tim, Helen, gorgeous ham, but as you write, a charge of excellent mood is provided, even in such gloomy weather, as if the sun had come out!
Thank you our Fairy of good mood!

Lenchik, as always, a masterpiece: bravo: I always have a fat tail in the freezer, only my household nifigans not understanding they don't eat it: girl_sad: well, okay, I'll play your ham for my beloved, I'll be fat and beautiful

[Linen]

Linen, well, you as always - no conscience! You put on sweets, and then sit and choke!

Lenusik, thank you very much for the recipe, just the other day I was going to make something, and here you are with such deliciousness! And there is a dumba! Today I will put

Oh, Lenus, you will finish me off ... Well, I have never been a lover of sausage-ham until I myself (and with your, including your light hand) began to do it. But this one of yours, if I may say so, "skullcap" - vaaashscheee blow in the stomach! Karoch, I galloped for a turkey ...
Thanks for the recipe!
Special thanks for the silicone ring!

And the idea with the ring is really nada for me !!!! And I also want to say that in Belobok, of course, it is not so smooth! Very beautiful ham Lenusya. I have no turkey or dumba. I will enjoy watching your recipes!

Lena, it's shocked full !!! And how much positive I rarely read posts in full, and I rarely comment, but then I read it, and I can't help but write! Thank you for such ugly delicious th night impromptu! There is just a turkey and salce. I will do it!

I almost completely abandoned the sausages. The most important thing is that I am a nursing mother, and I love ham very well, but there are so many things, in an enta store a la ham ... We will eat deliciously, tasty and very important, which is also healthy! Mmm!

Lenk, and Lenk, I have a turkey fillet, a pig's neck and of course a fat tail dumba.
Will it fit?
I painted everything so deliciously, it's good that I went to bed, otherwise we would have climbed into the refrigerator for steam
Tell me what part of the meat to put And I already then ...

[Thank you. Great recipe !!!]

Thank you. Great recipe !!!

Lenusya, I read all the comments. Nothing to add. I will subscribe to many. You definitely have two talents - culinary and literary. The recipe is very interesting and tasty, but how delicious it is! The pens are itching to cook something like that, but there is no way yet. Thank you for your enthusiasm and love for a delicious meal. Without this, we would not have counted a very large number of delicious recipes.

: hi: Something happened to the computer. Didn't want to send a message in any way, impudent.

LENA!!!! I read you like a poem !!!!!!!!!!! CLASS! Ham otpad !!!!! Madam - you are awful!

[Lenuska]

Oh, Lenuska, signed uplaughing off your nightly inventions! A turkey in a skullcap!
It is unlikely that I will cook this,: secret: I love dumba only for the smell in a kebab and a cauldron kebab, but I will love yours!

And thank you so much for the ring idea! Give the boy!

[Elena Tim]

Elena Tim, your opuses are a pleasure to read. It does not even enrage that it is far from the essence! Thank you for the recipe, your cheerfulness and sparkling humor.

Gyyy .. Vasya, I’m the same as I will represent the proud birds in the national headdress of the Rzhunimagu
Lenych respect !!! You have such a good ham, I don’t do it myself, but I’d stare at yours

Lena, for as long as ten hours you have not responded to the compliments weighed out to you and your recipe, are you alive there or are you not feeling well from something? It's boring not to read your posts.

Lena, you haven't answered anything like ten o'clock already

Sleep off, come on, after the night dances with skullcap ham.

are you alive there or do you feel bad about something?

Maybe some ham overeat Did you deign to eat an indecent lot?

Yes, there are two or three ...

As I read about the skullcap, I immediately understood that Lenka made a choice

I'll make ham on Saturday !!

nizya on Saturday ... well, current if after five in the evening

As I read about the skullcap, I immediately understood that Lenka made a choice

And I, too, and immediately ran to read
I read, laughed and at the same time was drenched in saliva. It must be written like this To the Writers' Union, immediately !!!
Flax, and at eemnya the temperature is set in steps of 20 degrees, that is, 40-60-80 ...
Which one should I do? and what time is it?
And yet, here you won't find a dumba, but you want to. Can I just lamb fat? or something else is better?

80C and 3 hours

80

Masha, is this for me? Thank you