CRIZ BON APPETITE

Not many people are aware of the benefits you would get by occasionally having Aspic in your diet. Aspic would normally consist of well cooked items such as meat, seafood, vegetables or even fruits in a jellied meat stock. It’s a healthy calcium-packed cold appetizer where the natural gelatin in the meat stock would boast stronger joints and bones. I have created a recipe here where I had infused this Russian style staple food with some twists by using some Japanese ingredients. Let’s enjoy this SEAFOOD ASPIC WITH FRUITS & VEGETABLES recipe for a healthier lifestyle. 🙂

Here’s the recipe for making the meat stock which eventually after chilled would become the aspic.

INGREDIENTS:

GELATIN MEAT STOCK:
1kg chicken feet (wash with salt and drain well)
1 big carrot (roughly chop up)
1 large onion (roughly chop up)
1 stalk celery (roughly chop up)
250gms jicama (roughly chop up)
3 small bay leaves
1 tsp salt
1/2 tsp black pepper
2L water

As each individual would have their own cooked items to add in the aspic, I would just show you what cooked items I’ve used as below:
Chuka Idako (Japanese seasoned baby octopus)
Baby shrimps
Crab Meat
Ebiko
Seedless grapes
Blanched carrot
Blanched broccoli

PREPARATIONS:
• Bring 2L of water to boil in a pressure cooker.
• Add in all the ingredients above and pressurized under MEDIUM-LOW fire for 20 minutes.
• After the pressure has been released from the cooker about 10-15 minutes later, use a cloth sieve to filter out the cooked items. You would get about 1L of meat stock.
(Alternatively, you can use a normal stove and boil the ingredients under MEDIUM-LOW fire until you get half the portion left, meaning from 2L of liquid until 1L left.)
• Get a deep bowl/plate/any container of your preference.
• Lay your cooked ingredients of your choice layer by layer in the container, leaving the heaviest last as it would prevent the lighter cooked ingredient from floating up.
• Pour the meat stock into the container slowly until it covers just at the last ingredient.
• Chill for 2-3 hours for the natural gelatin to harden.
• When the dish is ready, turn it upside down on a flat plate.
• Serve chilled.

Note: The balance of the meat stock can be stored in the freezer and reused by adding in other ingredients as another soup.

(Serves: 1-10)

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