Source: Mallivan, AdobeStockTongue is a delicacy in itself, and it's perfectly suited for preparing impressive aspic for a festive table. Moreover, it's not that difficult! You just need to be patient, as it takes time. Otherwise, even an inexperienced cook can handle it. We share 10 best recipes!
1. Quick Aspic with Tongue
Source: photorecept.ruThe quickest way to prepare it is with already boiled tongue and ready-made broth.
You will need: 750 g tongue, 1 carrot, 25 g gelatin, 1 tbsp water, 3 cups broth, herbs.
Preparation: Soak gelatin in a tablespoon of water, let it swell, mix with warm broth, bring to a boil, and strain. Pour a layer of jelly into a mold and refrigerate.
Boil and beautifully slice the carrot, pick off herb leaves. Thinly slice the tongue and arrange everything on the set jelly. Pour broth over again and refrigerate until completely set.
2. Aspic with Tongue and Gelatin
Source: 4vkusa.mirtesen.ruAn easy way to achieve a good jelly consistency for aspic.
You will need: 800 g tongue, 200 g carrots, 200 g onions, 10 g gelatin, 2-3 bay leaves, 6 allspice peppercorns, 1 lemon, herbs.
Preparation: Cover the tongue with water, bring to a boil, drain the water, and rinse. Cover with fresh water again and boil the tongue for about 1.5 hours. Add coarsely chopped carrots and onions, bay leaf, pepper, and other spices, and cook for another 15 minutes. Dissolve gelatin in 100 ml of water according to instructions. Strain 500 ml of broth and mix with gelatin until dissolved.
Soak the tongue in cold water, peel, and slice thinly. Pour a little broth into a mold and refrigerate for 20 minutes. Arrange the tongue, carrot pieces, lemon slices, and herbs, pour the remaining broth over, and refrigerate the aspic until set.
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3. Aspic with Tongue without Gelatin
Source: attuale.ruTo make the broth richer, you need to add a little more meat.
You will need: 1 kg tongue, 2 pork hocks, 12 chicken feet, 2.5-3 liters water, 1 onion, 1 carrot, 8 allspice peppercorns, 2 bay leaves, spices, vegetables and herbs for garnish.
Preparation: Cover chicken feet and pork hocks with water and simmer for about 4 hours over low heat. Add vegetables and spices, cook for another 40 minutes, and strain the broth. Separately, cover the tongue with water, bring to a boil, change the water, and cook for about 2 hours. Transfer it to ice water, peel, and slice thinly.
Arrange slices of tongue, vegetables, and herbs for garnish in a mold. Pour the cooled, strained broth over everything and refrigerate the aspic until completely set.
4. Aspic with Pork Tongue and Chicken
Source: argumentrus.ruAlways strain the broth from boiling the tongue before use.
You will need: 2 pork tongues, 2 chicken fillets, 1 onion, 1 carrot, 10 g gelatin, spices.
Preparation: Rinse the tongues, cover with water, bring to a boil, and change the water. Simmer for 1.5 hours over low heat, add onion, carrots, and spices, and cook for another 15 minutes. Transfer the tongues to ice water, cool, peel, and slice thinly.
Strain 500-700 ml of broth. Dissolve gelatin in it according to instructions. Separately, boil chicken and shred it or cut into pieces. Pour a little broth into a mold and refrigerate for 15 minutes. Arrange chicken, tongue pieces, and carrot slices, pour the remaining broth over, and refrigerate the aspic again.
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5. Aspic with Tongue and Quail Eggs
Source: liveinternet.ruA festive and elegant aspic option for a holiday table.
You will need: 800 g tongue, 200 g carrots, 200 g onions, 4-6 quail eggs, 1 celery root, 10 g gelatin, spices, herbs.
Preparation: Cover the tongue with water, bring to a boil, drain the water, and rinse. Cover with fresh water, bring to a boil again, and simmer for about 1.5 hours over low heat. Add carrots, onions, celery, and spices, and cook for another half hour.
Dissolve gelatin in water according to instructions and mix with 600 ml of strained broth. Boil quail eggs for 3-4 minutes after boiling and cut in half. Beautifully slice the carrots and pick off herb leaves. Peel the tongue and slice it thinly.
Pour a little broth into a mold and refrigerate until slightly set. Arrange all the ingredients beautifully, fill the mold with the remaining broth, and refrigerate the aspic until completely set.
6. Aspic with Beef Tongue and Eggs
Source: maxvps.ruEggs are one of the most successful garnishes for aspic.
You will need: 1 beef tongue, 1 onion, 2 carrots, 2 eggs, 1 lemon, 5 sprigs parsley, 20 g gelatin, spices.
Preparation: Cover the tongue with water, bring to a boil, drain the water, and rinse. Cover with fresh water again, bring to a boil, and simmer for 2 hours over low heat. Half an hour before the end, add coarsely chopped onion and carrots. Cool the tongue in ice water, peel, and slice.
Separately, boil eggs and chop them arbitrarily. Beautifully slice the carrots and pick off parsley leaves. Slice the lemon into thin wedges and arrange everything in a mold. Strain 600 ml of broth and dissolve gelatin in it according to instructions. Pour into the mold and refrigerate the aspic to set.
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7. Aspic with Tongue and Turkey
Source: argumentrus.ruFor the turkey, you'll primarily need wings and feet for a rich broth.
You will need: 500 g turkey wings and feet, 1 beef tongue, 1 carrot, 2 onions, 100 g green beans.
Preparation: Cover the tongue with water, bring to a boil, and rinse. Separately, cover chicken feet and wings with water, bring to a boil, and add the tongue to the same pot. Simmer everything for 1.5-2 hours over low heat, add carrots, onions, and spices, and cook for another 20 minutes.
Transfer the tongue to cold water, cool, peel, and slice thinly. Blanch green beans for about 5 minutes in boiling water. Cut carrots into beautiful pieces. Arrange everything in a mold and pour the strained broth over. Refrigerate the aspic until set.
8. Aspic with Tongue and Agar-Agar
Source: retseptyreceptov.ruBroth with agar-agar sets even faster than with gelatin.
You will need: 600 g tongue, 1 onion, 2 eggs, 1 carrot, 1 liter meat broth, 10 g agar-agar.
Preparation: Boil the tongue until tender for about 2 hours, and half an hour before the end, add onion, carrot, and spices to taste. Dip the tongue in cold water for 5 minutes, peel, and slice thinly. Separately slice the carrot. Hard-boil eggs and slice them too.
Stir agar-agar into a glass of warm broth, pour into the remaining broth, and bring to a boil, stirring. Pour some broth into a mold, refrigerate for 5 minutes, arrange the tongue and all garnishes, and pour broth over again. Refrigerate the aspic for another 40-60 minutes.
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9. Aspic with Green Peas and Bell Pepper
Source: argumentrus.ruA very vibrant and beautiful recipe for colorful aspic.
You will need: 900 g tongue, 2 carrots, 1 onion, 1/2 bell pepper, 100 g green peas, 15 g gelatin, spices.
Preparation: Rinse the tongue, cover with water, and bring to a boil. Rinse again, cover with fresh water, bring to a boil once more, and simmer for 1.5-2 hours over low heat. Add the cut onion, both carrots, and spices for the broth, and cook for another 20 minutes. Peel the tongue and slice thinly. Blanch green peas and bell pepper with boiling water.
Dissolve gelatin in water according to instructions and mix with 600-700 ml of strained broth. Pour a little broth into a mold and refrigerate for 20 minutes. Arrange tongue slices, sliced carrots, finely chopped pepper, and peas on top, and pour broth over everything again. Refrigerate until set.
10. Aspic with Tongue, Olives, and Black Olives
Source: regionoperator.ruBoth green and black olives must be pitted!
You will need: 700 g tongue, 1 onion, 1 parsley root, 1 celery root, 1 carrot, 2 bay leaves, 5 peppercorns, 20 g gelatin, half a can of black olives and green olives, half a lemon.
Preparation: Cover the tongue with water, bring to a boil, and change the water. Bring to a boil again and simmer for 1-1.5 hours. Add all vegetables, roots, and spices, and cook the tongue for another 40-60 minutes until tender. Submerge it in cold water for 5 minutes, peel, and slice.
Beautifully slice the black olives, green olives, and lemon. Dissolve gelatin in 100 ml of water until dissolved and mix with 500 ml of strained broth. Pour one-third of the liquid into a mold and refrigerate for 20 minutes. Arrange the tongue, black olives, green olives, and lemon on top, and pour broth over again. Leave the aspic in the refrigerator until set.