The Easter festive table must include such dishes as Easter cottage cheese, colored eggs and Easter cake. However, of course, the menu is not limited to these three traditional Easter dishes: it is customary to serve hearty meat dishes to the table.
How to cook jelly for Easter
- a kilogram of offal;
- one carrot;
- one large onion;
- parsley;
- Bay leaf;
- garlic;
- salt;
- pepper.
Take offal (it is best to use pork, beef or lamb legs), scorch them, chop them with a hatchet, put in a deep saucepan, pour cold water over them and soak them for five to seven hours. Rinse thoroughly after soaking.
Pour the offal with two liters of water, put on fire and bring to a boil. Simmer on low heat for six to seven hours with the lid closed. Open the lid every half an hour and remove foam and fat from the broth surface.
An hour before the end of cooking offal, put peeled, washed and finely chopped carrots and onions, spices in a saucepan.
Remove the pan from heat, separate the meat from the bones, chop it, strain the broth, mix it with the meat, salt (if necessary) and boil for a minute.
Cool the resulting mass to room temperature, pour into plates and refrigerate until it solidifies. The jelly is ready.
How to cook boiled pork for Easter
- pork leg no more than a kilogram;
- salt;
- pepper;
- garlic.
Salt the ham and leave for a day (20 g of salt is required per kilogram of meat).
Use a cell-shaped knife to cut the skin of the ham, rub with pepper and sprinkle with garlic cloves (to taste).
Cover a baking sheet with parchment, put a ham on it and put in an oven preheated to 180 degrees for an hour. After 30 minutes, turn the ham over to the other side and brown. During the cooking process, pour the juice released during cooking every 10-15 minutes. It should be noted that if the weight of the ham is more than a kilogram, then the baking time should be longer, for example, for a ham weighing two kilograms, the baking time should be increased by an hour.
