Jelly - recipe homemade aspic

Jelly is one of those dishes which becomes the whole event. And for this reason often many don't do it, but in vain, because you can make delicious jelly even for a short time by using quick recipes with which the process is simplified significantly. About these recipes and we'll talk.

Make a quick jelly can, resorting to one of two tricks: use already prepared meat products or this kitchen device as a pressure cooker. Also faster in comparison with other variants of dishes cooked jellied chicken or fish, but it will take 1.5-2 hours, and this is also the time, and considerable. However, we will tell you about all these quick versions of jelly.

If Brawn is very desirable, and in the preparation of the classical version of this dish is simply no time, then the output will be, and not one. For example, you can simply use canned meat.

Prescription fast jellied canned meat

You will need: 10g gelatin (1 packet), 1 tin corned beef hash (325g), 2 cloves of garlic.

How to cook quick jellied canned meat. 50ml of cold water pour gelatin, an hour to leave to swell, then add another 50ml of boiling water, stir. Divide the meat in half, put in a mold portions together with the meat juice from the jar, mash large pieces of meat with a fork. In each form of jelly squeeze the garlic cloves, pour in half of the gelatin, stir, add the water or broth, if the form is not filled completely, taste for salt, salt if needed, stir and put into the refrigerator. Hardens a jelly after 1-1,5 hours

Instead of stew for quick jelly you can also use chicken or fish.

Prescription fast jellied chicken

You will need: 2 medium ham and a bag of gelatin, 1 carrot and onion, 2-3 cloves of garlic, salt.

How to cook quick jellied chicken. Wash chicken legs, cover with water so that it just covered, add peeled onions and carrots whole, to salt, on a slow fire to boil a leg of 1.5 h, removing the foam. Gelatin for half an hour before end of cooking chicken to soak in ? glass of water. Svalivshiesja legs to cool, remove the meat from the bones and divide into fibres, mixed meat passed through garlic press, put on the forms for Brawn. Strain the broth, put it on a slow fire, put the soaked gelatine and heat stirring constantly until its complete dissolution, not boiling. Pour the meat broth, allow to cool slightly and put into the refrigerator until fully cured.

Prescription quick tomato aspic with fish

You will need: 400g fish fillets (perch/Grenadier or other), 10 plates of gelatin, 6 peppercorns white, 1 onion, 1 Cup tomato juice ? a glass of white wine, 1 Bay leaf, 3 tbsp. lemon juice, 1 tbsp. vinegar, 1 tsp. paprika, salt.

How to make tomato jelly fish. The gelatin plate cover with water. Peel the onion, large rings to cut, put in a deep pan, add 500ml water, lemon juice, spices, bring to boil, put the fish fillets and 10 minutes to boil, turning once during this time. Cool fillet in broth, diced to cut or divide into small pieces. 400ml fish broth and pour into a saucepan, pour the tomato juice, vinegar and wine, salt, season with paprika, warm, not boiling. Squeeze out the gelatine, add to the pan and warm to dissolve. The bottom of the molds for Brawn pour a thin layer of tomato filling, remove to solidify in the cold when hardens to put on top of fish fillets, pour tomato weighing, remove to solidify in the refrigerator.

If none of the above recipe was not to your liking, because you are a fan of traditional aspic, then the only way to make it faster than one per day, will use the cooker or multivarki-cooker. This device allows to reduce time of cooking the classic jellied meat from a day to a couple of hours.

Prescription fast jelly in a pressure cooker

You will need: 2 pork shank, 1-3 onions, 1 carrot, ? the carcass of the chicken, peppercorn, Bay leaf, garlic, salt.

How to make jelly in the pressure cooker. Rinse the chicken and shank, cut them into several parts so that everything fits in the bowl of a pressure cooker, but not too much. Put the chicken and meat in a bowl, put the peeled onions and carrots as a whole - not cutting them, to salt, put the peppercorns and Bay, to the maximum mark to pour in the Cup of water, close the pressure cooker lid, install the valve output pair to the closed position, to activate the Pilaf/Control" and set the time 45 min. After the acoustic signal the end of the mode the unit is disconnected from the network, without opening the valve to release the steam, to give the products to cool for 6-10h. Immediately after the end of the regime to release steam and cook the jelly in the usual way to get food, and strain the broth, but the seasoning will make the dish even more flavorful, rich and delicious. Meat chop by hand or with a knife, put into molds for jelly, mixed with passed through garlic press, pour the strained broth and remove to solidify in the refrigerator.

Instead of the pork shank and chicken, you can use a Turkey, pork legs, etc. - replace products for Brawn at its discretion. In this case the algorithm cooking will remain the same.

Even jelly, knowing good recipes, you can cook pretty quickly. Using the suggested recipes, in the morning you can conceive to please the home aspic, and realize it's already the same evening, in contrast to the situation with the classical version of this dish when cooking goes along with the soaking of meat a day, and more. Good cooking!

Video recipe - jelly