Looking for an easy yet filling meal? Meat jelly or aspic is an excellent yet underappreciated low carb dish that can be served any time of the day.
As I currently have a little time, I was browsing on the internet yesterday. Trying to find fresh, stirring tips, inspirational meals that I’ve never tried before, to delight my family with. Looking for a while yet could not discover any interesting stuff. Just before I wanted to give up on it, I ran across this tempting and simple dessert simply by accident over Suncakemom. It seemed so fabulous on its image, it called for rapid actions.
It was simple enough to imagine just how it is made, how it tastes and just how much boyfriend will love it. Actually, it is extremely simple to keep happy the man when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyway, I got into the page and followed the step-by-step instuctions that had been accompanied by great images of the method. It just makes life much simpler. I could imagine that it is a bit of a effort to shoot pics in the midst of baking in the kitchen as you may ordinarily have sticky hands so that i sincerely appreciate the effort and time she placed in to make this post .
With that in mind I’m inspired to present my own recipes in a similar fashion. Appreciate your the idea.
I was tweaking the original formula to make it for the taste of my family. I’ve got to tell you it had been an awesome success. They enjoyed the taste, the overall look and enjoyed getting a treat such as this in the midst of a lively week. They basically asked for more, more and more. Thus the next time I’m not going to make the same mistake. I am likely to double the amount .
aspic recipe was first invented by SunCakeMom
Make sure everything is cleaned and possibly hairless. We won’t have any problems with a bit of extra hair but not many like to see it on their plate.
If pork knuckle hasn’t come halved then cut them into halves along the long side.
Place all the ingredients, except the salt into a big saucepan.
Fill the saucepan up with water and bring it to boil. Some like to discard the first boil of water. In this case the spices and herb shouldn’t be added with the first batch of water but only with the second one.
When water reaches boiling temperature and the bubbles start to appear on the surface of the water, lower the heat.
Let it simmer for about 3 – 4 hours. When the meat easily comes off the bones it should be ready.
Salt to taste and let it cool off a little bit.
Separate the liquid from the rest of the ingredients. A sieve will come handy at that but fishing out the bits is also an option for those who aren’t in a hurry.
For a boneless aspic experience remove the bones from the meat. It should be fairly easy but very much greasy.
Distribute the meat into the plates, bowls, cups or anything we’ve got at hand. A gallon of stock is pretty big batch considering that half of the volume is occupied by the meat.
Fill up the plates, bowls, cups with the soon to be aspic.
Optimally the whole distribution process was being done where the jelly will set. Otherwise we have to move them one by one to a cool, dog, cat, pet or any animal free place. Cover the plates with another one, turned upside down if in doubt. A fridge will be perfect if it is enough place there.
Let it set for about 6 hours depending on the temperature. The cooler the room is the sooner it will set.
Some fat may accumulates on top that can be scraped off if not desired and used up for later cookings.
In the fridge, it can be kept for about a week but it can survive a couple of days at 68°F / 20°C. When it starts to liquefy again on its own with no apparent reason (e.g. heat), it shouldn’t be consumed. Not like anyone could with a living taste bud.