Ham in aspic with new potatoes
easy
90 mins
90 mins
Ingredients
- 10 sheets white gelatine
- 1/2 l Meat broth
- 1/4 l Herb Vinegar
- 4 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g Horseradish in one piece
- 2 large bunches of flat parsley
- 500 g cooked ham
- 1 kg small new potatoes
- 2 Eggs
- 2 Onions
- 6 TABLESPOONS Garlic vinegar
- 9 TABLESPOONS Oil
- 7-10 Tbsp parsley, egg slice and tomato
Directions
- 1
Soak gelatine in cold water. Heat the stock, vinegar and 3 tablespoons of sugar. Season with salt and pepper. Squeeze out the gelatine and dissolve in the stock, allow to cool. Peel horseradish. Cut off 3 thin slices. Grate the rest roughly.
- 2
Pour some gelling liquid into a box mould (1 litre capacity) and allow to set. Wash the parsley. Halve the horseradish slices. Place 3-4 parsley leaves and the horseradish slices on the gelatine dish. Finely chop the remaining parsley. Cut the ham into cubes and mix with half of the chopped parsley and the grated horseradish. Carefully put everything into the mould and pour the gelling liquid over it until everything is covered. Let the ham in aspic set for at least 4-6 hours, preferably overnight. Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Boil eggs hard for 10 minutes, rinse, peel and dice finely. Peel and finely chop onions. Mix garlic vinegar, remaining sugar, salt and pepper. Add 6 tablespoons of oil.
- 3
Let the ham in aspic set for at least 4-6 hours, preferably overnight. Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Boil eggs hard for 10 minutes, rinse, peel and dice finely. Peel and finely chop onions. Mix garlic vinegar, remaining sugar, salt and pepper. Add 6 tablespoons of oil. Fold in remaining parsley, onion and egg cubes. Heat the remaining oil in a frying pan. Fry the potatoes until golden brown. Season with salt and pepper. Turn out the aspic and arrange on a plate. Garnish with parsley, egg slice and tomato. Add egg and herb vinaigrette and potatoes extra
- 4
Fold in remaining parsley, onion and egg cubes. Heat the remaining oil in a frying pan. Fry the potatoes until golden brown. Season with salt and pepper. Turn out the aspic and arrange on a plate. Garnish with parsley, egg slice and tomato. Add egg and herb vinaigrette and potatoes extra
- 5
Per portion (with 4 persons) approx. 2730 kJ/ 650 kcal. E 41 g/ F 31 g/ KH 48 g. Per portion (with 6 persons) approx. 1800 kJ/ 430 kcal. E 28 g/ F 21 g/ KH 48 g
More Delicious Recipes
