At an easter holiday table there have to be such dishes as a paskha, colored eggs and an Easter cake. However, naturally, to these three traditional easter dishes of the menu it isn't limited: to a table it is accepted to serve nourishing meat viands.
How to make jelly for Easter
It is required to you:
- kilogram of an offal;
- one carrots;
- one large bulb;
- parsley;
- bay leaf;
- garlic;
- salt;
- pepper.
Take an offal (best of all to use a pigs, beef or mutton feet), singe them, split with a hatchet, put in a deep pan, fill in cold water and soak them within five-seven hours. After soaking carefully wash out.
Fill in an offal with two liters of water, put on fire and bring to the boil. You weary on weak fire six-seven hours at the closed cover. Everyone half of hour open a cover and remove foam and fat from a broth surface.
For an hour before the end of cooking of an offal, put the peeled, washed up and small cut carrots and onions, spices in a pan.
Remove a pan from fire, separate meat from bones, cut it, filter broth, mix it with meat, salt (if it is required) and boil within a minute.
Cool the turned-out weight to room temperature, pour on plates and put in the fridge before full hardening. Jelly is ready.
How to make boiled pork for Easter
It is required to you:
- pork gammon no more than a kilogram;
- salt;
- pepper;
- garlic.
Salt gammon and leave for day (on kilogram of meat 20 g of salt are required).
Make an incision gammon skin a knife in the form of cages, rub with pepper and fill with garlic segments (to taste).
Lay a baking tray parchment, put not it gammon and put in the oven warmed up to 180 degrees for an hour. In 30 minutes turn gammon on other party and let's blush. In the course of cooking each 10-15 minutes water meat with the juice emitted in the course of cooking. Stit to note if gammon weight more than a kilogram, then and roasting time more, for example, for gammon weighing two kilograms time of roasting it has to be necessary to increase for an hour.