Chicken and Vegetable Aspic
- For the aspic
- 150 grams dark Gravy
- 12 sheets white gelatin
- 2 tablespoons Vinegar
- 150 grams carrots
- 150 grams Pickled cucumber
- 300 grams cooked Chicken breasts (skinless)
- For the cream
- ½ bunch Chives
- ½ bunch parsley
- ½ bunch Dill
- 1 teaspoon thyme
- 150 grams Crème fraiche
- 150 grams Quark
- 1 tablespoon medium-hot Mustard
- freshly ground peppers
- lemon juice
For the aspic: Boil gravy and 650 ml (approximately 2.5 cups) of water, then season with vinegar and salt. Soak gelatin soak in cold water, squeeze out and dissolve in the hot broth. Line a 1.5 liter (approximately 6 cup) loaf pan with plastic wrap and pour in 1 cm (approximately 1/3) broth, then chill until set.
Peel, coarsely chop and cook carrot in boiling water for about 5 minutes. Shock in ice water and drain well. Dice pickles. Cut chicken into 1 cm (approximately 1/3 inch) wide strips. Layer carrots, pickles and chicken in the pan. Pour over remaining broth and chill until solid.
For the cream: Rinse herbs, shake dry, slice chives and mince parsley, dill and thyme. Stir herbs into crème fraîche, quark and mustard. Season with salt, pepper and a dash of lemon.
For the potatoes: Rinse, peel and grate potatoes. Squeeze out potatoes and reserve liquid in a bowl. Let starch settle to the bottom, and combine starch and potatoes. Season with salt and pepper.
Heat butter in a frying pan, add small heaps of the potato mixture, flatten and cook until golden brown on both sides. Remove and drain on paper towels.
Release aspic from pan and slice. Serve aspic with cream and potatoes.