Vegetables and Meat in Jelly with Roasted Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the aspic
- 100 grams Spare rib (trimmed)
- 1 carrot
- 150 grams Celery
- 1 scallion
- salt
- 4 Pickled cucumbers
- 2 Tbsps White vinegar
- 2 sheets gelatin
- For the salad
- 1 muskmelon
- 250 grams Pumpkin (peeled)
- 2 Tbsps sunflower oil
- salt
- 2 scallions
- 1 chili pepper
- 1 tsp honey
- 4 Tbsps lemon juice
Preparation steps
For the aspic: Dice rib-meat into small cubes. Peel and rinse carrots and celery and dice into very small cubes. Rinse and trim scallions and finely chop. Blanch carrot, celery and scallions in salted boiling water for about 1 minute, plunge into ice water and drain. Add together with the meat in a bowl. Dice cucumber also into small cubes and mix well with the mixture. Divide mixture between ramekins. Remove about 100 ml (approximately 3 1/3 ounces) of the blanching water and add vinegar. Soak gelatin in cold water, then squeeze and dissolve in the still warm water. Pour gelatin mixture onto meat and vegetable cubes, so that everything is well covered. Cover and chill at least 2 hours.
For the salad: Meanwhile, cut cantalope in columns, peel and remove seeds and arrange on plates. Dice pumpkin in about 1 cm (approximately 3/8 inch) cubes and slowly fry in hot oil until golden brown for 6-8 minutes until it is cooked but still has bite. Season with a little salt. Rinse and trim scallions, put tips aside for garnish and cut the rest diagonally into pieces. Rinse chile pepper and cut into rings. Mix together honey and lemon juice and sprinkle with the scallions over the melon. Turn out aspic onto the plate.
For the garnish: Combine quark with chives and add a spoonful onto the plate. Sprinkle plate with pumpkin cubes and serve garnished with scallion tops.
