Description
Hearty dish with spicy pickled cucumbers TM "6 Acres"! Try it!)
Ingredients
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Pork
850 g
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Rabbit
450 g
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Water
2125 ml
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Onion
2 piece
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Pickled cucumber
100 g
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Gelatin
15 g
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Garlic
4 tooth
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The mixture of peppers
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Bay leaf
4 piece
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Salt
2 tsp
Cooking
Prepare the products. Today we prepare the aspic from pork knuckle and rabbit. Pigs feet very thoroughly washed with hot water.
In a pan put the pig's trotters and a leg of rabbit. Add 2 liters of water. Bring to a boil. We remove the foam.
Add salt and peeled onions. Cook for 2.5 hours on medium heat.
Add the washed Bay leaf. Cook for another 30 minutes. Then remove the pan from the heat.
Remove cooked meat from pan. Let cool to room temperature.
In a Cup pour the gelatin and add 1/2 Cup of cold boiled water.
Leave for 30 minutes for swelling.
Boiled meat separated from the bones.
Meat and skin pork legs finely chop. Rabbit meat disassemble the fibers.
Grind the garlic.
Julienne cut cucumbers.
Swollen gelatin heated in a microwave oven at maximum power for 1 minute, after covering the Cup.
In a deep Cup put the sliced meat and cucumbers. Add the chopped garlic.
Add in a Cup of strained broth ( I used 1 litre) and the gelatin mixture.
Mix well. To taste add pepper mixture. Stir again.
Spread the mass on the forms. Refrigerated 4-5 hours.
Cut with a sharp knife. Serve the aspic with mustard and herbs.
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