Rolls with gelatin

Why not translate the jellied into a new format and not cook it in the form of a roll? A ready-made snack will be much more convenient to serve in a portioned form on the banquet table, and it will not be more difficult to prepare such a dish than a simple jellied.

Chicken roll with gelatin

Ingredients:

• chicken fillet - 400 g;
• chicken thigh - 3 pcs .;
• gelatine - 20 g;
• garlic - 3-4 cloves;
• salt, pepper - to taste.

Preparation

Chicken meat is separated from fat, veins, skin and bones. Chop the chicken in small pieces and put it into the sleeve for baking. There we also send several garlic cloves passed through the press, as well as salt and pepper. We fall asleep with the contents of the sleeve gelatin and carefully mix everything. Tightly tie a sleeve and securely fix it with a special clip. Put the chicken into an oblong cake mold and place the form in a pot filled with boiling water (the water should not fall into the shape itself). Cook the meat for 1.5 hours, then remove the sleeve and allow the contents to cool during the night. The next day, the water can be fed to the table.

Similarly, you can prepare a meat loaf with gelatin. As the main ingredient, you can choose pork or beef with small interlayers of fat, so that the pouring is more juicy.

Herring roll with gelatin

Ingredients:

• large herring - 1 pc .;
• gelatin - 2 tbsp. spoons;
• mayonnaise - 80 g;
• greens - 1 bunch;
• fresh cucumber - 1 pc .;
• Bulgarian pepper - 1 pc.

Preparation

The herring is cleaned and divided into two fillets. Using tweezers, remove the remaining bones from the fillets.

Gelatin leave to swell in the water, following the instructions on the package. In a gelatin solution we dilute mayonnaise. Cut the vegetables into small cubes.

The bottom of the oblong form is lined with a food film. Over the film we place the herring fillets and fill it with mayonnaise-gelatin mixture, on top of the sliced ​​cucumber, greens and peppers. We cover the dish with the second fish fillet and wrap the fish tightly with a film, while trying not to soil the outer surface of the herring with a mayonnaise mixture. We put a snack in the refrigerator until the gelatin layer completely hardens, after which the film is carefully removed, we clean the surpluses of the gelatin mixture from the surface and cut the fish into portions.

By the way, it is not necessary to use only herring for cooking, it can be easily replaced by any fish, for example, preparing a roll of mackerel with gelatin.