jellied of tongue
“Swallow your tongue! – it’s about when you want to eat with pleasure, as if remembering every culinary note. Classic Russian in spirit “jellied language” is good with a piquant taste. Pork or beef – pleasure is guaranteed not only from absorption, but also from making gourmet cold snacks.
Jellied pork tongue with spicy taste
To make jellied tongue with spicy sauce, we will need:
- Pork tongue – 2-3pcs.
- Onion – 1pc.
- Carrots – 1 pc.
- Celery – 1 pet.
- Bay leaf, peppercorns black pepper
- Gelatin – 20g.
- Garlic, parsley, cilantro, favorite spices for meat.
- Balsamic vinegar – 3 tsp
- Olive oil – 1 tbsp.
You can make jellied tongue with spicy sauce So:
Experienced cooks recommend pickling tongues before cooking. Salt softens the fibers. From this, the meat becomes soft. Marinate the tongues in brine for 3-4 hours.
Boil the tongues, do not forget to remove the foam. After boiling add large pieces of carrots, celery, onions. Bay leaf, pepper put in the broth 15 minutes before the meat is ready.
Bathe your tongues in ice water. Then the thin peel will be removed very easy. Cut off all superfluous from languages: muscular the cloth.
Grind herbs, add more favorite spices to the mass. Add balsamic vinegar and some olive oil. it a healthy mixture will infiltrate meat fibers and give tongues that the most piquant sour taste. Then, the pork dish language will become original.
Cut the tongue and shift the slices with the finished green mass so that so that a fragrant liquid comes out from above. In this naughty marinade meat should be sweat for at least an hour.
Pour gelatin 100ml. cooled strained broth and leave swell for 20 minutes.
Heat another 200 ml of broth and add the dissolved gelatin. The liquid should be as hot as possible, but not boil!
Put the tongue “pickled” with herbs on the dish, carefully fill the culinary “picture” with the cooled broth and put in fridge.
Tasty ideas
Garnish the dish with beautifully chopped vegetables. It would be very Carving knowledge came in handy. Video ideas will tell you how beautiful decorate aspic. It will turn out “Haute couture” to everyone surprisingly. It is a pity that they will quickly eat such beauty. Do not have time come to your senses!
My decorations: swans and lilies are made from boiled chicken eggs and carrots. With a green onion, you can imitate the stalk of reeds, insert a skewer into the feather of the onion. The fluffy portion of the reeds to cook too very simple – these are rye bread crackers.
