Turkey aspic with beans

Ingredients

Directions

1. 1

   Bring the vegetable stock to the boil. Wash the meat and let it simmer in the broth for about 20 minutes at low heat. Soak gelatine in cold water. Clean and wash the mushrooms. Clean and wash the peppers and cut them into pieces of about 2 cm. Remove meat from the stock and let it cool down. Cook the mushrooms for about 5 minutes and the peppers for about 3 minutes in the broth. Take them out with a skimmer and let them cool down as well. Pour stock through a sieve. Measure out approx. 300 ml. Season vigorously with salt, pepper, sugar and 2-3 tablespoons of vinegar. Squeeze the gelatine and dissolve in the hot stock. Line a box mould (approx. 1 litre capacity) with a cut open freezer bag. Cut meat into approx. 1.5 cm cubes, mushrooms into wide slices. Mix meat, paprika and mushrooms and fill into the mould. Pour broth over it. Chill for at least 5 hours until the broth has gelled. Clean, wash and break the beans into pieces. Cook in boiling salted water for about 8 minutes. Drain the beans and chill in cold water. Mix the remaining vinegar, salt and pepper. Whip oil into it. Wash the savory, dab dry and chop the leaves, except for a little bit for garnishing. Mix with the beans and the marinade. Turn out the aspic from the tin and remove the freezer bag. Cut aspic into slices. Serve with the beans. Garnish with savory

2. 2

   (4 servings). 580 kJ/140 kcal. E 20 g, F 4 g, KH 5 g (6 servings)

3. 3

   Dishes: V & B