Chicken and Ham Aspic
High protein
silicon (Si)
cobalt (Co)
selenium (Se)
Vitamin PP
phosphorus (P)
Description
Festive cold appetizer of tender chicken fillet, ham and vegetables in clear jelly with a spicy beetroot sauce.
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Chicken fillet — 125 г
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Ham (cooked-smoked, molded) — 40 г
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Chicken egg — 1 шт
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Carrots — 0.25 шт
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Onion — 0.25 шт
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Canned green peas — 30 г
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Corn (boiled, canned) — 30 г
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Food gelatin — 6 г
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Water, carbonated water — 250 мл
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Parsley (fresh) — 5 г
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Table salt — 1 щепотка
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Sour cream 20% — 1 ч.л.
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Horseradish (root) — 15 г
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Beetroot — 30 г
- Pour 250 ml of water over the chicken fillet, add salt, half an onion and a carrot. Simmer over low heat for 20 minutes until cooked.
- Remove the cooked fillet from the broth, cool and cut into small cubes. Strain the broth.
- Cut the ham into thin strips or cubes.
- Hard-boil the egg, peel and slice into circles or wedges.
- Soak the gelatin in 50 ml of cold boiled water for 10 minutes to bloom.
- Add the bloomed gelatin to the warm chicken broth and stir until fully dissolved. Cool slightly.
- Arrange the ham, chicken, egg pieces, green peas, corn and parsley leaves nicely in a mold (or a bowl).
- Carefully pour the gelatin broth over the ingredients until fully covered.
- Refrigerate the aspic for 2-3 hours until completely set.
- For the sauce, finely grate the beetroot and horseradish, mix with sour cream and a tablespoon of water. Serve the aspic with the sauce.
453
71 kcal / 100 g
kcal
51.7 g
8.1 g / 100 g
Protein
20.5 g
3.2 g / 100 g
Carbohydrates
18.8 g
2.9 g / 100 g
Fats
5.2 g
0.8 g / 100 g
Ash
4.6 g
0.7 g / 100 g
Fiber
84.7%
Water
7.3 g
1.1 g / 100 g
Sugars
4.0 g
0.6 g / 100 g
Starch
0.19 g
0.03 g / 100 g
Omega-3
2.0 g
0.31 g / 100 g
Omega-6
6.2 g
1.0 g / 100 g
SFA
