Before the New Year holidays, I want to be in time for everything and not get tired. But traditional New Year's dishes (jellied meat, herring under a fur coat, Olivier, vinaigrette and a delicious cake for dessert) take a lot of time. And I can't imagine this holiday without them. Therefore, I use little tricks that help me "save" time and effort before the holidays.
In the video at the end of the article, I showed you how to cook salads much faster and how not to waste a lot of time on the cake.
There is also a recipe for a quick recipe for jellied meat. We call it "express jellied meat". I will share it today. The jellied meat turns out to be as tasty as the one whose recipe I already shared last year:
I usually cook express jellied meat when I have very little time. Here you do not need to stand at the stove, watch, add something during the cooking process. Here you just need to press one button. And it turns out this beauty:
It's simple. I put all the ingredients in the multicooker bowl, except for salt, garlic and bay leaf. And I fill it with water up to the mark of about 2.5 liters.
Recipe (for a bowl size of 3 liters):
Pork hoof - 350 g
Chicken - 700 g
Carrots - 1 pc.
Onions - 1 pc.
Ground black pepper - 5 pcs.
Bay leaf - 2 pcs.
Garlic - 3 teeth.
Salt (to taste)
I close the lid of the multicooker and set the "jelly" program. Everything! Before the multicooker signal the end of the program, you can do other things. I have a multicooker with a pressure cooker function, so the jellied meat is prepared very quickly.
But each multicooker has its own mode, of course, and there will be its own cooking time. Here you need to look at the instructions or the recipe book, which is attached to the multicooker, in order to set the time correctly (if suddenly you do not have the "jellied" function).
Yes, I forgot to say that, of course, it is better to burn the pork hoof and chicken - the aroma of the jellied meat is then much "tastier"!
This is how the contents of the multicooker look after the program ends:
I take out vegetables and meat from the broth. Be careful because the meat is falling apart. I definitely remove the fat (we don't like fatty jellied meat). But you can leave it, of course. There is not very much fat here, in fact.
I add garlic to the hot broth through a press, bay leaf and salt to taste. Keep in mind that the meat was cooked without salt, so it is better to slightly oversalt the broth. Stir and cover.
At this time, I disassemble the meat into fibers and put it into molds. I add circles of carrots (of course, I threw away the onions). Scroll:
I filter the broth through cheesecloth and fill it with meat and carrots. After cooling down, put it in the refrigerator. It turns out very tasty!
Vit here are a few more recipes and 10 tricks on how to save time and effort before the holidays. You'll like it: