Spring aspic in preserving jar with fried potatoes

Name: Spring aspic in preserving jar with fried potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 red onions; 300 g Carrots; 1 1/2 collar Radishes; 300 g cooked ham; 1 collar Chives and parsley; 7-10 Tbsp Pepper; 9 sheets Gelatine; 600 ml Vegetable stock; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 5-6 Tbsp White wine vinegar; 1.5 kg Potatoes; 2 Eggs (size M); 200 g Gherkins; 250 g Salad Mayonnaise; 250 g Whole milk yoghurt; 2 Onions; 4 TABLESPOONS clarified butter; 150 g Breakfast bacon in cubes

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 red onions
300 g Carrots
1 1/2 collar Radishes
300 g cooked ham
1 collar Chives and parsley
7-10 Tbsp Pepper
9 sheets Gelatine
600 ml Vegetable stock
7-10 Tbsp Salt
1 TABLESPOON Sugar
5-6 Tbsp White wine vinegar
1.5 kg Potatoes
2 Eggs (size M)
200 g Gherkins
250 g Salad Mayonnaise
250 g Whole milk yoghurt
2 Onions
4 TABLESPOONS clarified butter
150 g Breakfast bacon in cubes

Directions

1
Peel and finely dice red onions. Peel and finely dice the carrots. Clean and wash radishes and cut into thin slices. Cut ham into cubes. Wash herbs, shake dry. Cut chives into fine rolls, chop parsley finely. Put something aside for garnishing. Mix the rest with the prepared ingredients and season everything with pepper. Divide into 6 preserving jars (approx. 290 ml each)
2
Soak gelatine in cold water. Heat the stock, squeeze the gelatine and dissolve in the hot stock. Season to taste with salt, sugar and 3-4 tbsp vinegar. Spread the stock in the glasses, close them and chill for approx. 6 hours
3
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool down. Boil eggs in boiling water for about 10 minutes until hard. Quench cold, peel and let cool down
4
Drain the cucumbers and dice finely. Finely chop the eggs. Mix mayonnaise and yoghurt. Stir in eggs and cucumber. Season to taste with salt, pepper and 1-2 tbsp vinegar. Cut potatoes into slices. Heat clarified butter in a large pan. Fry the potatoes for 20-30 minutes, turning them over. Peel and finely dice onions. Add onions and bacon only shortly before the end of the frying time. Season potatoes with salt and pepper. Arrange aspic with fried potatoes and tartar sauce. Sprinkle with herbs set aside
5
waiting time approx. 6 hours