Best Košeliena Lithuanian Chopped Meat In Aspic Recipes

KOšELIENA (LITHUANIAN CHOPPED MEAT IN ASPIC)

Steps:

• Fill a large pot with cold water and bring it to the boil. Add the meat, let it come to a boil again and let it boil vigorously for three to four minutes. Pour into a colander and rinse with cold water. (This helps the broth stay clear). Refrigerate the chicken.
• Place the pork and all remaining ingredients in the crockpot and cover with cold water. Cook on HIGH for six to eight hours. The pigs's feet should be quite tender - you should be able to cut through them with a spoon.
• Add the chicken and continue to cook on HIGH for another three hours.
• Remove the meat. Remove the skin and bones from chicken, shred the meat and put it in a large bowl. Remove the bones from the pig's feet - there are a lot of small ones - and julienne or finely dice the meat and skin. Mix together with the chicken.
• Remove and discard the vegetables and bay leaf. If a skin has formed, skim and discard.
• Divide the meat among three or four shallow bowls. Ladle the remaining broth over the meat until it is covered. Cover with plastic and let stand in the refrigerator.
• Scrape off the fat that has risen to the top of the dish. Skim the fat off the remaining broth. Ladle additional broth over the dish to create an aspic layer.
• To serve, cut into squares or wedges and serve with horseradish or a lemon wedge. Horseradish cream (mayonnaise-based dressing) is also good with this, esp. if used in a sandwich.
• Note: You can make this is one larger dish, just make sure that it's shallow - no more than about 2 inches deep.
• Note2: This will be good for about a week. It does not freeze.
• Note3: The crockpot method results in leftover broth. It is excellent in a pea soup, cabbage soup, or the like. Also, the nutritional information is misleading, as the fat cooks out and is discarded.

UKRAINIAN MEAT IN ASPIC KHOLODETS

Steps:

• Scrub pig's foot in cold water and scrape off any bristles.
• Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
• Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
• When meat is loose from bones, uncover and cool.
• Pour off broth, skim off fat, and reserve broth.
• Remove meat from bones, discarding turkey skin and fat and vegetables.
• Chop meat into bite-size pieces and place in an oblong pan.
• Add peeled and crushed garlic, salt, and pepper.
• Soften gelatin in 1 cup hot broth and add to meat.
• Pour enough remaining broth to cover meat by at least 1/2 inch.
• Taste broth and adjust seasoning.
• Cover with plastic wrap and chill overnight.
• Keeps refrigerated up to 1 week.
• Serve in 1 inch slices sprinkled with flavoured vinegar or lemon juice.
• Garnish with parsley and lemon slices.