To cook delicious aspic, all you need is to buy quality meat products and offal. The recipes for this dish are incredibly simple and don't require much time or effort!
1. Aspic – Classic Recipe
This is a classic aspic that won't melt on the holiday table for several hours.
You will need: 4-4.5 liters of water, 2 kg of various meats (beef, pork, or chicken, turkey), 2 beef shanks, 1 large onion, 3-4 bay leaves, 3-4 cloves of garlic, 0.5 tsp assorted peppercorns, 1.5 tbsp salt.
Preparation:
1. Place the meat, cut into large pieces, into a large pot. The most important component of this recipe is beef shanks. The gelling agents they release will make the finished dish stable at room temperature. Pour purified water over the meat and bones, boil for three to four minutes, and when foam rises, drain the water into the sink, then thoroughly wash the meat and the pot.
2. Put the pieces back into the pot, pour in clean water, and bring to a boil, skimming off the foam. Add the onion, cut lengthwise but not all the way through, peppercorns, and bay leaf to the meat. Simmer on minimal heat for six hours, with the lid slightly ajar, and the broth should not boil vigorously, only gently simmer. Then turn off the stove and let it steep for another hour.
3. Remove the meat, salt the broth, add garlic, remove excess fat with a special spoon, and strain the liquid through a sieve.
4. Finely chop the meat, arrange it in molds, filling them about halfway. Pour in the broth, and let it cool.
5. Remove the aspic from the molds, decorate with mustard patterns, squeezing it through a small hole in a plastic bag, and herbs.
2. Homemade Chicken Aspic
From homemade chicken, you can cook an amazingly delicious, aromatic, and crystal-clear aspic. Such a dish will be a decoration for any table!
You will need: 0.5 chicken carcass, 1 onion, 1 carrot, 2 pork hocks, 3 cloves of garlic, 2 bay leaves, 4 allspice berries.
Preparation:
1. Chop the chicken carcass into large pieces, place them in a pot with the pork hocks, cover with water, and bring to a boil. After boiling, cook for three minutes, drain the liquid, and thoroughly wash each piece of meat. Place them in a clean pot, cover with water, and simmer for an hour on minimal heat.
2. Add whole onion and carrot, spices to the broth, and cook for another hour and a half. The meat should become soft and easily separate from the bones. At this stage, turn off the heat, add the garlic, and let it steep for an hour.
3. Remove the pork hocks from the broth, separate the chicken meat, finely chop it, and arrange it in deep plates. Pour the strained broth over it and decorate with slices of boiled carrots.
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3. Chicken and Vegetable Aspic
Aspic prepared according to this recipe turns out light, lean, and spicy.
You will need: 850 g chicken drumsticks, 1 kg chicken feet, 1 onion and 1 carrot, 0.5 assorted peppercorns, 3-4 cloves of garlic, 3.2 liters of water, 2 bay leaves.
Preparation:
1. Soak chicken feet and drumsticks in water for an hour, then trim off any excess, clean thoroughly, and wash. Place them in a pot, cover with water, add all spices and peeled whole vegetables.
2. After boiling, remove the foam, reduce heat to a minimum, and simmer for 3-3.5 hours with the lid slightly ajar.
3. Add finely chopped garlic to the broth, cover tightly with a lid, and turn off the stove.
4. Separate the meat from the drumsticks, place it in a deep mold, pour the strained broth over it, and arrange carrot figures on top.
4. Turkey Meat Aspic
Chefs recommend adding green peas, dill, and bell pepper to turkey aspic.
You will need: 1 turkey wing, 2 turkey drumsticks, 1 kg chicken feet, 1 onion, 2 carrots, 1 tsp mixed peppercorns, 1 head of garlic, 1 bunch of celery, dill, and parsley greens, 1 bell pepper, 0.3 can green peas.
Preparation:
1. Cover chicken feet with 1.5 liters of cold purified water, cook for 3.5-4 hours, then strain the prepared broth.
2. Cover the turkey wing and drumsticks with water, add carrots and onion, spices, herb sprigs, and cook for about an hour and a half. Add salt and garlic at the very end.
3. Finely chop the meat, distribute it evenly in an aspic mold, and pour a mixture of chicken and turkey broths over it, straining the liquid beforehand.
4. Decorate the dish with green peas, bell pepper rings, and herbs, then refrigerate to set.
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5. Aspic in a Multicooker
Cooking aspic in a multicooker is much easier and faster, and the result will exceed all your expectations.
You will need: 2 pork hocks, 500-600 g of any meat, 2.5 liters of water, 1 onion, 4 cloves of garlic, 5-7 black and allspice peppercorns.
Preparation:
1. Place pre-soaked and cleaned pork hocks into the multicooker bowl, add meat cut into pieces, whole vegetables, water, spices, and salt.
2. Cook in "Stew" mode for 5-6 hours, then remove the meat and vegetables, add minced garlic, and let it steep for 25 minutes. Pour the strained broth over the meat in molds.
6. Baked Beef Aspic
Aspic made from baked beef turns out crystal clear and appetizing. Pour it into cocktail or cognac glasses, and the dish will look very elegant on the holiday table!
You will need: 2 kg beef hind shank, 500 g beef, 2 onions and 2 carrots, 5-7 cloves of garlic, 12 black peppercorns, 5 allspice peppercorns, 2 bay leaves.
Preparation:
1. Grease the shank pieces, meat, onion halves, and large carrot slices with sunflower oil, and bake in the oven at maximum heat for about half an hour.
2. Transfer the baked products to a pot, pour in 7 liters of water, quickly bring to a boil, remove the foam, and add spices. Remove the carrots from the broth an hour after boiling.
3. Cook the aspic for 8 hours on the lowest heat. Transfer the meat to glasses, pour in the broth mixed with garlic and strained, and decorate with carrot slices.
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7. Fish Aspic
Fish aspic cooks much faster than meat aspic, sets well, and doesn't require much expense.
You will need: 1 kg fish steak, 1.2 kg fish heads, spines, fins, tails, 2 onions, 1 carrot, 1 parsley root, 1 tsp mixed peppercorns, 4 clove buds (spice), 3-4 bay leaves, 1 fresh egg white, 600 g fresh tomatoes, 3 tbsp tomato paste, 2-3 cloves of garlic, 1 tbsp gelatin, 1 tsp sugar, 1.5 tsp ground spices.
Preparation:
1. Stick clove buds into an onion, place it in a pot, add fish offal, roots, and half of the remaining onion, and peppercorns. Salt and cook, skimming off the foam, for about an hour.
2. Set aside the carrot from the broth, continue cooking for 40-45 minutes, then strain the liquid and pour it into a clean pot. Add bay leaf, fish steak, and egg white beaten with a pinch of salt. After 10 minutes, remove from heat, and flake the fish into pieces.
3. Mix 1 cup of fish broth with tomato paste and spices, salt, and cook for 25 minutes. Blend tomatoes, garlic, and half an onion, mix with the tomato liquid and swollen gelatin. Pour into molds and wait for it to set.
4. Arrange pieces of fish steak over the tomato jelly, pour in the rich fish broth, and refrigerate again to set.
8. Oxtail Aspic
This recipe dates back to ancient times. Oxtail aspic turns out clear, aromatic, and very tasty, and it can safely be considered an inexpensive dish.
You will need: 1.5 kg oxtails, 3 liters of water, 1 onion, 2 carrots, 1 parsnip or parsley root, 2 hard-boiled eggs, herbs.
Preparation:
1. Cook the oxtail, cut into pieces, for three hours over medium heat, add onion and roots, and salt. Cook for another hour without a lid to allow the liquid to evaporate; by the end of cooking, about half of it should remain.
2. Separate the meat from the bones, arrange it on plates, decorate with egg slices and herb sprigs, and pour the strained broth over it.
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9. Lamb Aspic
An unusual, but no less delicious, lamb aspic. The aspic also includes pearl barley and spices.
You will need: 2 lamb shanks, 600-700 g lamb shoulder, 4 tbsp pearl barley, 1 onion, 2 bay leaves, 3 black peppercorns, 2 allspice peppercorns.
Preparation:
1. Cook the lamb with the onion for 4 hours at a very gentle simmer, then remove the meat, separate it from the bones, finely chop it, and place it in a suitable aspic mold.
2. Add pearl barley, salt, and spices to the strained broth, and cook for about an hour. Remove the spices, and pour the liquid with the pearl barley over the meat.
10. Country-Style Aspic
In villages, it's customary to cook rich and very aromatic aspic, which includes beef tongue, pork knuckle, and hocks.
You will need: 1 beef shank, 1 beef tongue, 2 pork hocks, 1 meaty pork knuckle, 2 onions, 2-3 bay leaves, 1 head of garlic, 10 peppercorns.
Preparation:
1. Clean and wash the meat products, cover with water, and bring to a boil over medium heat. Remove the foam, reduce heat to a minimum, and cook for 8-8.5 hours with the lid on. An hour before it's done, salt it, add spices, and a whole onion.
2. Add garlic to the broth, let it steep for half an hour, and strain. Separate the meat from the bones, remove fat and unappetizing pieces, finely chop it, arrange it on plates, and pour the broth over it.