Aspic in multi-cooker
- Nutrition Facts
- Calories: 226
- Protein: 16.9
- Fats: 14.8
- Carbohydrates: 4.6
One of the most beloved dishes in Russia is aspic! The dish without which it’s so difficult to live in winter time, for example, on christmas holidays. At first sight, it looks like something delicious and made of jelly filled with different meat and vegetable ingredients. Moreover, it has special garlic flavor which is the reason why aspic is one of the grassiest snacks for Russians. Today we’ll try to make it in multi-cooker.
Brief history of aspic
Far predecessor of aspics considered a broth with meat and bones. Ancient people used to make something reminiscing concentrated soup of well boiled meat. Back in Roman times, the broth served not only as meal but excellent energizer and even as as a treatment for ill people. Consumption and preparation of jellied broth was a popular practice among North Slavic peoples.
It used to be referred as calves-foot and was carried around in special sacks. It could be stored for a long time even at low temperatures and could be transformed into soup if one had wood and fire. The dish could easily refill the energy of hunters so it quickly became a versatile and nourishing food. Modern aspic made of meat or even fish is just a traditional Russian snack serving a basis for other dishes like salceson, jelly, blancmange. Our recipe implies the use of meat and there is a plenty of options here:
- chicken is the lowest calorie here, but sometimes it requires the use of gelatin as chicken meat does not get jellied well;
- beef gives you a bit darker color and further difficulties with digestion;
- 2 kinds of meat (beef, pork legs, chicken);
- pork-beef is a great one but too much calories here;
- pork aspic with some chicken is a great option for multi-cooker.
Let’s dwell on the last one. Using multi-cooker, we always should be careful with the surface of the bowl and, of course, the ingredients we choose wont’ scratch it from the inside.
The ingredients for aspic in multi-cooker
- 1 pork leg
- 1 ham hock (pork knuckle)
- 2 chicken drumsticks
- 1 bay leaf
- 1/3 of carrot
- 1 onion
- 2 scoops of salt
- 6 cloves of garlic
- 6-8 peas of black pepper
Step-by-step instruction how to cook in and aspic in multi-cooker
- Wash all the meat ingredients. Peel it with knife to uniformly pink colour the pork priorly washed in cold water. You’d better did it over night.
Wash in cold water and peel all the meat ingredients.Then soak it with cold water over night.
- Carefully, so as not to scratch the Teflon layer, put in the bone-in meat in the bowl of multi-cooker, adding the onion, carrot, bay leaf and black pepper peas.
On the bottom of multi-cooker, put bone-in meat, they decompose meat, as well as the head of onion, bay leaf, pepper and carrots.
- Fill the contents of the container with tap water to 3 liters, but no more, and cover with a lid.
Fill with 3 liters of water and cover with a lid.
- Set the "stewing" mode for 4 hours. After some time, remove the meat foam and tightly close the multi-cooker, towards the end, do not forget to salt it well.
Cooking jelly in the ‘'stewing" mode for 4 hours, do not forget to remove the film. Season with salt dish is only when 15-20 is left until cooked.
- You may add a few drops of lemon juice to lighten it a bit, but first you need to carefully catch the vegetables from the bowl so as not to crush.
Add a little lemon juice in a bowl so that the aspic liquid has not turned muddy.
- Chop garlic as finely as possible.
Grind the garlic.
- Once the time is over, make sure that the liquid is reduced in volume and the meat can be easily removed from the bone, then carefully remove it from the pan. Let it cool.
Jelly will be ready when the meat is easily removed from the bone. When the right moment arrives, you must carefully remove the meat and cool it.
- There is no need to strain the broth through a colander or cheesecloth (2-4 layers) any longer if the meat does not contain very fine seed , in our case it does. The purified broth is again put in a multi-cooker bowl to bring to a boil.
Ready soup we filter first in a colander and then through 4 layers of cheesecloth and then sent back into the bowl.
- Divide meat fibers and separate the gristles, bones, and everything else that is considered to be unsuitable.
Cool down and separate the meat from the bones.
- In the prepared dishes for meat aspic, distribute meat slices and sprinkle with garlic, but if desired, the bottom of the plates, or cups can be decorated with pieces of carrots or eggs, as well as canned peas or corn.
Evenly spread the meat on plates, put on a bit of garlic and a few pieces of beautifully cut vegetables.
- Carefully, so as not to get burned, fill forms with prepared broth and leave at room temperature to cool and then put in any cool place.
Next pour the broth in plates and cool to room temperature. After that, put the dishes in a cool place.
- Properly cooked aspic will be jellied in 5-6 hours, even on the windowsill with the window open. For a quick separation of aspic from the bowls, it is necessary to warm it up a bit, put its bottom in hot (not boiling) water.
We hope you did everything right, then you will need about 6 hours to get the aspic.
- Both beautifully decorated on a plate with a flat bottom or served in portions, aspic will attract the attention of your guests, especially at a dinner party, implying alcoholic beverages. If you place a saucer right next to the dish, the aspic will disappear in a couple of minutes.
The aspic tastes great with horseradish and brown bread. Bon Appetite!
Healthy features of aspic
It turns out that aspic preparation in multi-cooker is definitely more convenient process that doesn't last too long, compared with traditional cooking on the stove. The conclusion is that our aspic is- the right one! It saves power and your valuable time. In fact, there’re more advantages to get from cooking the aspic in multi-cooker.
Healthy properties of collagen which is included here composed dishes, are worth mentioning since it’s an important protein for the connective tissues of the body. Bone strength and elasticity of the skin suggests that the body's collagen fibers abound, but so as not to disturb this idyll, the body needs to obtain collagen from the outside, in order to stimulate the production of their own. The best option in this case is the food - namely, the gel-forming food: jelly, aspic, calves-foot. Moreover, pork collagen is absorbed better than beef one. Long stewing beef broth partially destroys important protein, but a necessary part of it still gets from the finished dishes in the body. This does not mean that you need to increase the dose.
Calorie content of aspic is not lower than usual, it may be even higher. Remove the fat from the surface together with the warbler in a closed cups not that easy, so: pork aspic contains large amounts of cholesterol which is important to remember. Active people, especially athletes, shouldn't forbid themselves to savor the impressive portion of jellied meat is as it can only make the bones stronger, and cholesterol will burn along with the calories in a regular jogging session.
