Cholodets

by Selwyn
Any category, Any kitchen, Appetizers, Cholodets, Prescriptions, Ukrainian cuisine
2 February 2022
1 min read

Ingredients portion 4

Pork leg ½ kg

Beef 1kg

Turkey thigh ½ kg

Garlic 3 cloves

Onions 2 heads

Laurel leaf 5 pieces

Black pepper 10 pieces

Salt to taste

Cooking instructions 10 hours

1 Put the pork leg, beef and turkey thigh in a saucepan and cover with about 5 litres of water. Bring to the boil, remove the foam and bring to the boil. Season with salt and add onion. Cook on a low heat for 7 hours. Towards the end of cooking, add the bay leaf and pepper.

2 After cooking, separate the meat from the bones and cut into small pieces. Mix the meat and arrange in the moulds in a 2 cm layer. Pour the remaining stock over the moulds and add the finely chopped garlic.

3 Put in the refrigerator for a few hours until stiff. Serve with horseradish.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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