Chicken aspic with cheese
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On any holidays, especially New Year, I want to surprise and delight your loved ones with some beautiful, delicious and unusual dish. So it is a chicken aspic with cheese — a real decoration of the table. Of course, a little will have trouble, but what is the result?
Ingredients for Chicken aspic with cheese
- Cheese - 200 g
- Chicken fillet - 600 g
- Pepper - 2 PCs
- Dill - 1 Puig.
- Salt - to taste
- Gelatin - 30 g
- Black pepper - to taste
- Nutmeg - to taste
- Water - 120 ml
- Broth - 100 ml
Step by step instruction of cooking Chicken aspic with cheese
For this dish I took cheese "experts" from Belebeevsky dairy plant.
In this branded cheese to fully embody the best characteristics of the classic formation of cheese.
In addition, its production is not used rennet.
Cheese "experts" to grate.
10 grams of gelatin soaked in 50 ml cold boiled water and leave to swell.
Then dissolve gelatin in a water bath.
Dill wash in running water, dry and finely chop. To connect cheese, dill and gelatine.
The cheese filling is thoroughly mixed.
Put the cheese filling onto plastic wrap, sprinkle a little chopped bell pepper, roll roll and put in refrigerator for 1 hour.
Chicken cover with cold water and boil until tender, then cool.
Boiled chicken fillet grind in a blender.
Minced chicken salt, pepper and sprinkle with nutmeg to taste. Mix well.
Bulgarian pepper clear from the stalk and seeds, cut lengthwise into 4 pieces, then each quarter very finely chopped.
20 grams of gelatin pour the remaining water and allow it to swell and to dissolve in a water bath.
Minced chicken and pepper spread in a pan, add 100 ml of chicken broth and saute until soft pepper.
the end of the boiling add the dissolved gelatin (leave a little gelatin vegetable for decoration) and mix well.
Rectangular shape cover with cling film.
Arrange the vegetable ornaments for chicken meat and pour the remaining gelatin (sent to harden the gelatin for 20 minutes).
Then sprinkle a layer of chicken forcemeat.
For stuffing to put the prepared roll of cheese.
Cushion cover remaining stuffing.
The form put in the refrigerator for 2 hours.
When serving, cut the roulade slices.