Chicken Aspic Towers Recipe |
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You will need :- 1 5 oz. packet frozen mixed vegetables 1 bunch radishes 1 chicken stock cube 1 level tablespoon aspic jelly crystals 4 oz. cold chicken (or lamb), diced 1 small lettuce, shredded 1 tablespoon dry sherry (optional)
Preparation Time:- 30 minutes
Thaw
vegetables, blanch in boiling water for 3 minutes and drain well. Top
and tail radishes, slice 8 thinly and
add to vegetables. From remaining radishes, make radish roses (see
Quick Tip below). Pour 3/4 pint boiling water over stock cube, add
jelly crystals stir until dissolved and allow to cool. And sherry.
Rinse out 8 small coffee cups or dariole moulds with cold water. When
aspic is syrupy and beginning to set, pour 1 tablespoon into each mould.
Stir vegetables and diced chicken or meat into the rest of the aspic jelly
and as soon as first jelly layer is set, spoon in the remaining jelly
mixture, chill until set.
To serve, wiring out a tea towel in very hot water and press around each
mould or cup turn out on to a bed of shredded lettuce. Decorate with
radish roses. Serves 4.
Quick Tip
Making radish roses: cut radish across from the tip down to within a
1/4-inch from base. Repeat 3 times. Leave radishes in cold water for half
an hour, to open out.
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