Pea jelly is a dish of Ukrainian cuisine, which you can prepare for a snack or serve for dinner. Although we are used to thinking that jelly is such a drink, pea jelly is a high-grade second course, which is eaten after cooling and hardening, cutting into small pieces and watering with fragrant oil. Let's consider with you how to properly prepare a pea jelly and what it is better to serve.
Recipe for pea jelly
Ingredients:
- peas - 2 items;
- water - 5 items;
- spice;
- vegetable oil - 1 tbsp. a spoon.
Preparation
To make a pea jelly beans lightly fry in a dry hot frying pan, and then grind them into flour with a coffee grinder or blender. Then carefully pour the pea flour into a pan with a thick bottom, pour cold boiled water, mix and set on medium heat.
We bring the mass to a boil, stirring constantly with a spoon. Then reduce the flame to a minimum and, without stopping stirring, cook the jelly until thick. Next, salt, pepper mass to taste and transfer to greased with vegetable oil molds. Ready jelly is decorated at will with fried onions, fresh herbs, pickled or fried mushrooms . We serve the dish in separate small molds or cut into small portions.
Kissel from pea flour
Ingredients:
- peas - 2 items;
- bulb - 2 pieces;
- water - 5 items;
- spice;
- mushrooms - 300 g;
- vegetable oil.
Preparation
If you use peas, then pre-grind it in a coffee grinder, sift through a fine sieve and pour the pea flour into a saucepan. Then gradually pour in water and mix thoroughly, rubbing all the lumps. We weigh the prepared mass, mix the salt and put the dishes on a large fire. When the mixture warms up, reduce the flame to a minimum and cook the jelly, stirring constantly, for 5 minutes. We lubricate the form with vegetable oil, pour out the pea mass into it and leave it to cool down completely, after which we remove it for freezing into the refrigerator.
And now let's prepare the gravy. Mushrooms and onions are processed, cut into small pieces and wessed on vegetable oil before blanching. Slightly add salt to the roast and remove from heat. If the jelly was made in small molds, then turn them on plates, a little shaking and taking off the molds. If the dish is frozen in one large form, then gently tilt it and remove it from the jelly. Pea plank cut into portions and lay out on plates. Pour kissel with a fragrant vegetable oil, and on top we put mushrooms with onions.
Delicious pea jelly with gravy
Ingredients:
For the basis:
- pea flour - 2 tbsp. spoons;
- butter - 20 g;
- water 375 ml;
- vegetable oil;
- spice.
For gravy:
- elk greasy - 100 g;
- white dry wine - 30 ml;
- bulb - 2 pieces;
- vegetable oil - 100 ml.
Preparation
For the base, dilute the flour with a small amount of warm water and mix until a homogeneous mass is obtained. The remaining water is brought to a boil, add oil and salt. Then pour in a mixture of pea flour
To prepare the gravy, we take the bulb, clean it and shred the cubes, and cut the elk with thin blocks. Fry the onion in vegetable oil until soft for about 2 minutes, and then lay out the meat and cook another 2-3 minutes. Next, pour in the wine and let the alcohol completely evaporate. Overturn the form with a jelly on a plate, and on top we spread onion gravy.