Best My Kholodets Fish Aspic Recipes

MY KHOLODETS (FISH ASPIC)

Steps:

• Cook tilapia in microwave just until it is just done. Do not overcook or it will fall apart.
• Bring 3 cups water to a boil and add the bouillon cubes. Stir to dissolve. Add Worcestershire sauce, pepper, garlic powder, and sugar.
• Add the carrots and mushrooms. Cook until done.
• Remove vegetables with a slotted spoon and set aside.
• Use a cheese cloth or towel to strain the bouillon.
• Dissolve the gelatin packets in the bouillon.
• Pour 1 cup of bouillon into a rectangular dish and put into the refrigerator until it is semi-set.
• Cut tilapia into pieces and arrange on top of the gelatin. Arrange mushrooms and carrot pieces around the fish. Pour the rest of the bouillon over.
• Decorate with lemon slices and leek.
• Place in refrigerator a few hours until it is set. Serve with horseradish.

KHOLODETS

Steps:

• Leave the meat to soak in a large pot overnight. In the morning, take it out and wash thoroughly. Peel the yellow skin off the chicken legs and wash the pork leg hooves well.
• Place the pork legs and chicken drumsticks in a large bowl.
• Cover all of the meat with water. Set over a high heat, cover, and bring to a boil.
• Drain the water and wash the meat thoroughly.
• Pour just enough water (5-6 liters) over the meat and add the bay leaves. Don't use too much water or the broth will not become 'wobbly'. Bring to a boil.
• Add 1 tbs of salt and reduce the heat to a light rolling simmer. Simmer for 4 hours.
• Add one carrot and one onion and cook for another hour.
• Add salt. Do not discard the broth or add more water to the pot.
• Remove the drumsticks and carrots and set the rest aside to cool.
• Discard the pigs' legs, onion, and bay leaves. Use a fine mesh sieve lined with 3 bounty paper towels and strain the broth so it is clear. Peel and press 4 garlic cloves into the broth and add more salt if needed.
• Remove the meat, leave to cool, and then remove the meat from the bones. If properly cooked, the pork and beef should easily fall off. Remove the skin.
• Cut the meat into pieces and arrange it on plates. Slice the boiled carrots into very thin rings.
• Arrange a pork layer in a dish with high sides and spread around the carrot rings.
• Pour in enough of the hot strained broth to cover the meat. Refrigerate overnight or until firm.
• Serve with red horseradish-and-beet relish.

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.