Delicacies have a peculiar unique taste which can't be confused with anything and it is easy to distinguish even in combination with other products. Refined and gentle pork tongue dishes – bright to that the proof.
Aspic from pork tongue
Ingredients:
- 750 g of pork tongue; - 1 bulb;
- 1 carrots; - 50 g of a root of parsley; - 30 g of gelatin; - 5 peas of a black pepper; - salt. Put pork tongues in a pan, fill in with cold water and put on strong fire. Bring liquid to the boil, lower temperature to an average value, add the cleaned bulb, carrot, a root of parsley and a pea of pepper. Add some salt to everything and you cook a product until ready. Shift languages in ice water, husk with them, return to broth and cool so.
Wet gelatin in a glass of water and leave for half an hour, then cast away it on a sieve, put in 800 ml of broth, boil and filter. Pour a half of the turned-out weight in one big or two average forms, let's stiffen then spread out over jelly thin slices of languages, jewelry to taste in the form of circles of carrots or a cucumber. Pour from above the remained gelatinous mix and remove aspic in the fridge before full hardening.
Pork tongue salad
Ingredients: - 1 boiled pork tongue; - 2 potatoes; - 1 cucumber; - 1 stalk of a celery; - 1 green apple; - 2 tablespoons of a natural yoghourt; - 1 tsps of spicy horse-radish; - 1/2 tsps of ground paprika; - salt. Boil potatoes in a uniform in the added some salt water and clean off a soft peel. Peel apple and cut out a core. Cut language, vegetables and fruit small into cubes approximately identical size. Mix all ingredients of a dish in a deep bowl. Mix separately yogurt, horse-radish and ground paprika and fill salad. Salt it to taste.
The baked pork tongue
Ingredients: - 2 pork tongues; - 6 segments of garlic; - on 1 tsp of a dried thyme and khmeli suneli; - 3/4 tsps of salt; - 50 ml of vegetable oil. Exempt garlic segments from a peel and miss through a special press or rub on a small grater. Connect them in one cup to spices, I will merge also vegetable oil and properly stir. Pound this mix languages, lay everyone in the center of a double leaf of a foil and hermetically inwrap. Pickle them in such look 2-3 hours in the cool place. Place mirror parcels on a baking tray and send to the oven warmed to 200oC. Bake pork tongue 1.5 hours, then get and, without developing, completely cool. Open a foil, shift contents to a dish, remove a rigid thin skin and cut gentle meat on portion pieces. Give languages with horse-radish, mustard or sour cream sauce.