For the first time I tried chilli jelly at a party. It turned out that there are no difficulties in cooking, and the sharpness of the dish is very easy to adjust. I usually peel the pepper from the seeds and rinse it slightly - then the jelly turns out to be of medium sharpness.
Ingredients
- Turkey Breast - 1 kg
- Pork legs - 2 pieces
- Carrots - 1 piece
- Onion - 2 pieces
- Chili pepper (green) – 1 piece
- Green peas - 1 glass
- Bay leaf - 2 pieces
- Allspice - 4 peas
- Salt - to taste
- Parsley - 2 twigs
- Water (purified) – 4 l
Step-by-step cooking recipe
Soak pork legs for 30 minutes, scrape off the top layer with a knife and rinse thoroughly.
Put the turkey cut into large pieces, the prepared pork legs, bay leaf and allspice in a saucepan. Boil for 2.5 hours over very low heat.
Add salt, peeled onions, carrots and continue to cook for another 1 hour.
Catch the vegetables and throw them away. Remove the meat from the pan, cool, separate from the bones, chop and arrange on plates.
Add a little green peas and a small piece of chili pepper to each container.
Strain the broth twice through cheesecloth, pour on plates with meat and vegetables. Add parsley leaves on top.
Carefully move the cooled jelly to a cold place for 8 hours.
