Aspic [Pork and Chicken]

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 1 hr 30 mins

TOTAL TIME: 2 hrs

[iff using pressure cooker]

[cook time 6 hrs with slow cooker on high]

[cook time 2 hours on stove top]

Ingredients

• 1 fresh pork trotter or fresh pork knuckle , about 1 kg

• 3 large chicken drumsticks

• 2.5 litres cold water

• 1 large brown onion quartered

• 3 garlic cloves

• 1 large carrot chopped

• 2 bay leaves

• 3 celery sticks chopped

• 3 teaspoons salt adjust to taste

• 1 teaspoon peppercorns

• 1 tablespoon gelatine dissolved in 1/4 cup cold water

• 3 teaspoons freshly minced garlic extra for later

• 2 tablespoons freshly chopped dill

• serve with creamed horseradish or mustard

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Method

In a large pot place the onion, garlic cloves, bay leaves, carrot, celery, peppercorns, salt, pork, chicken and cover with the water. Cook in slow cooker on high for 6 hours ,OR in pressure cooker for 1.5 hours Or on stovetop for 2 hours.

Once cooked strain through a sieve twice and place the liquid in a large bowl or 2 separate bowls, will work out to 2 litres of liquid,, iff cooking on stove top may need to add extra water to make up to 2 litres of water

Remove meat from bones , chop finely and place into the liquid, slice the carrots and mix into the liquid , add the minced garlic and gelatine and the chopped fresh dill,

Ensure all is mixed well , taste to see iff need more salt and refrigerate for about 4 hours till set , to serve , immerse the bowl in a sink with hot water for about 2 minutes then turn it over onto plate and serve , delicious with creamed horseradish or mustard , great for parties , in a smorgasbord

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