Easter on Polish tables is not only about eggs, but also all kinds of meat. My attachment combines both of these components. Egg-shaped meat jellies will win the hearts and palates of your guests.
The Easter table in Poland is dominated by eggs in various versions. Classic mayonnaise is an absolute base: hard-boiled eggs poured with homemade mayonnaise, often seasoned with chives or horseradish, are delicious for both adults and children. Traditional stuffed eggs are another appetizer that is prepared in almost every home. Stuffings give you the opportunity to let your culinary imagination run wild. They can be classic, with egg yolk and mayonnaise, with ham, mushrooms, and even with tuna or avocado.
In addition to eggs, salads often appear. Vegetable soup with eggs and peas is a must-have element of the Easter menu. A traditional Easter appetizer is pâtéwhich tastes slightly different in every home. When looking for holiday snacks, it is worth visiting regional cuisines. On Easter, Silesians enjoy szołdra, i.e. a cake stuffed with meat. They also look beautiful on the Christmas table slices of ham wrapped in asparagus or cottage cheese. In the times of the Polish People’s Republic, this appetizer was considered exceptionally exquisite, today it has many variations.
One of the most impressive elements of the Easter table are egg-shaped jellies. Not only do they taste delicious, but they also look beautiful on the plate. This is an appetizer that should be prepared the day before, because the longer it sets, the better its consistency will be.
Ingredients:
- 1.5 kg of pork shank;
- 2 liters of water;
- 2 pork legs;
- 1 onion, 2 carrots, 1 parsley root;
- 200 g canned peas;
- 70 g celery root;
- 2 cloves of garlic, 15 peppercorns, 2 bay leaves;
- 4 teaspoons of gelatin;
- XL egg shells (cleaned and scalded).
Preparation:
First, prepare the aromatic broth. Clean the meat and cook for half an hour, then add the vegetables and spices to the broth and cook for another hour and a half.
Then remove the vegetables from the broth and cook the meat until it begins to fall off the bones (approx. 2 hours). After this time, remove the meat, separate it from the bones and chop it.
Add the pressed garlic to the broth and cook for another 10 minutes. Then strain the broth through a strainer and cheesecloth; it should be absolutely clear.
Dissolve the gelatin in 4 tablespoons of cold water and add the warm, but not boiling, broth. Chop the cooked vegetables, mix them with shredded meat and canned peas.
Take XL eggs and cut off the shell at the base, i.e. the wider part. The hole in the shell should be large enough to accommodate a mixture of meat and vegetables. Pour out the eggs, scald the shells and let them cool.
Place the egg shells in the egg extruder. Gently put the mixture of meat and vegetables into each shell; it should cover ¾ of the shell’s height. Fill the rest with gelatin broth. Stir with a stick and put in the fridge overnight.
Before serving, remove the shells from the jellies and place them on a tray with the narrower side up. They will look beautiful placed on plates on lettuce leaves. Serve with vinegar, which goes well with jelly.
Source: guster.pl, Terazgotuje.pl
