Jellied is an amazingly tasty dish that can combine a varied amount of ingredients that differ in the brightness of tastes and appearance. I suggest trying one of the recipes for making the original aspic.
It is necessary
- - 500 grams of beef liver;
- - 1 large onion;
- - 3 pods of bell pepper;
- - 1 large orange;
- - 1 small bunch of parsley;
- - 100 milliliters of meat broth;
- - 100 milliliters of any dry white wine;
- - 2 tablespoons of sunflower oil;
- - 100 milliliters of milk 2.5% fat;
- - 2 tablespoons of wheat flour;
- - 1 heaped tablespoon of gelatin;
- - 4 black peppercorns, ground pepper and salt - to taste.
Instructions
Step 1
The liver is thoroughly washed in running water. The film and ducts are removed from it, then put in milk for thirty minutes.
Step 2
Cut the liver into pieces one and a half centimeters thick, sprinkle with ground pepper and roll in flour. Then they are spread in a preheated pan with sunflower oil and fried for eight minutes.
Step 3
The pepper is thoroughly washed, the seeds are removed and cut into small pieces. The onions are peeled, washed in water and cut into cubes. Peppers and onions are fried in a pan with the addition of sunflower oil.
Step 4
The gelatin is soaked in half of the broth and left to swell. Wine, salt and spices are added to the remaining amount of broth and the mixture is brought to a boil. Then it is cooled to room temperature and stirred with the swollen gelatin.
Step 5
The fried liver is placed in a deep container and poured with the resulting mixture, after which it is placed in the refrigerator for four hours.
Step 6
Peel the orange and sort it into slices, finely chop the parsley and decorate the dish with them before serving.
