There are snacks that take the most deserving place on the table, they are easy to prepare, and all the ingredients are sold in the nearest store. Ham rolls are exactly the case.
It is necessary
-
- 500 grams of ham;
- 500 grams of cheese;
- 5-6 tablespoons of mayonnaise;
- 3-4 cloves of garlic;
- green onions;
- 0.5 teaspoon curry;
- red and black ground pepper.
Instructions
Step 1
Prepare the filling first. To do this, grate the cheese on a fine grater. "Russian", "Gouda" or "Edam" are ideal. Chop the garlic with a press. Chop the white part of the bunch of onions; you won't need the green one here, so you can use it in another dish. Put the curry powder in a dry frying pan, fry a little over low heat for 20 seconds, then add it to the mayonnaise. Send black and red peppers there, mix thoroughly. Combine the sauce with grated cheese, garlic and onions, stir again. The filling is now ready.
Step 2
It's time to start stuffing. For the ham to curl easily, the slices should be very thin. Therefore, buy already cut for toast, or ask the store to cut with a slicer. Spread the cheese filling on each slice of ham, wrap it in a roll and immediately put it on a dish so that the seam is at the bottom. Cover with cling film and place a small weight on top. The rolls can now be sent to the refrigerator. Soak them properly by keeping them there for about an hour. Then take out the rolls, let stand at room temperature for another 10 minutes and boldly serve. And you can decorate the appetizer with salad leaves.
Step 3
Ham rolls in jelly look very original on the table. To do this, mix 30 grams of gelatin with 2 cups of cold boiled water and let it swell. After 30 minutes, add the already swollen gelatin to the chicken or beef broth, heat to dissolve. Pour some jelly into a rectangular shape and cool. On the cooled layer, carefully lay out the rolls and pour the remaining jelly. Refrigerate for a few hours, then cut into rectangular pieces so that each has one roll. You will get spectacular transparent sticks with a roll inside.
