Pork head galantine "Banquet"

Pork head galantine "Banquet"

Category: Meat dishes

Ingredients
small pork head about 3.5 kg	1 PC.
any minced meat (I have pork + chicken)	about 1 kg - 1.5 kg
pork tongue	2-3 pcs.
eggs	4 things.
breadcrumbs	70 gr.
nitrite salt (or ordinary)	at the rate of 20 gr. for 1 kg. minced meat
brandy	100 ml
spice	taste
pork fat	200 gr.
saffron for coloring
gelatin or agar for coating or ready-made cake jelly
vegetables for serving
mushrooms	300 gr.
bulb onions	1 PC.
frying oil	50 ml
garlic	3-4 cloves
gauze	lot

Cooking method

• Long time ago I sharpened my teeth on this recipe. But it still didn't work out. And this is a reason - my husband's DR, and I managed to buy a suitable pork head, and there was not much time.
• Galantine is a type of meat dish common in Europe and is a minced meat encased in a skin of a particular bird or animal (pigs) and boiled over very low heat without boiling for a long time. Most often it is made from chicken. However, the decoration of the table is often a whole stuffed pork head.
• There is nothing particularly difficult here. But time and patience will take.
• Stage 1.
• We need to strip our pig's head off. Take a head that is not very big, otherwise it will not fit into any pan. The head needs to be scraped, cleaned. Particular attention should be paid to the auricles and nostrils. The best way to clean them is with a gauze swab and a small knife.
• The stripping process can be seen in the photo. the main thing is to start correctly. Turn the head over to the frontal part and make an incision along the entire chin, but without cutting through the lower lip.
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• turn the head on its side and cut the skin further. Be careful in the eye area - do not put extra holes.
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• We turn the head over to its normal position, cut it behind the ears and turn the "mask" forward.
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• We carefully separate the lower lip from the bone, but chop off or saw off the nasal bone of the upper jaw so as to maintain the shape of the patch. We leave somewhere 8-10 centimeters.
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• The mask is ready.
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• If necessary, we clean it up again, rub it with ordinary salt and put it in the refrigerator overnight.
• Stage. 2. Cooking minced meat.
• Cut off meat and lard from the skull. I got about 1 kg.
• We twist all the meat and lard into a meat grinder. We repeat the procedure twice. introduce eggs, brandy, crackers, salt, chopped garlic, spices (I have cardamom, nutmeg, black pepper). Knead thoroughly and put the minced meat in the refrigerator overnight to ripen.
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• Stage 3. Stuffing.
• In the morning, fry the onions and mushrooms, cut the pre-boiled tongues into cubes. We introduce all this disgrace into the minced meat and knead it again.
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• Put a towel on the table, which you do not mind, and already carry out manipulations on it. Otherwise, the head will very much crawl on the tabletop. Preparing a mask for stuffing. We rinse it from salt and dry it thoroughly with napkins. Turn the mask down with the frontal part and sew the longitudinal section. We also sew up the eye holes.
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• Cooking gauze of different sizes.
• The most vulnerable spots are the patch and ears. During cooking, they can digest and fall off. To prevent this from happening, they are recorded separately.
• Twist the ears into tubes along the length and wrap them with gauze tightly.
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• Open the mouth of the mask and insert a glass inside. We fix it with gauze.
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• I draw your special attention: Piglet should be very tightly wrapped with gauze.
• Now just fill the mask tightly with minced meat.
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• And now - ATTENTION!
• The horror film "MUMMY. Swaddling."
• First, prepare a large piece of cheesecloth by folding it diagonally like a kerchief. Then cut off a piece of baking sleeve or foil so that it overlaps the back of your head. Well, in the sense that the minced meat does not fall out.In the original recipe, this hole is sewn up with layers of fat. But I got along like that. We cover the back with a film and turn it over onto cheesecloth. In this case, the obtuse corner of the scarf should be behind the ears.
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• Further swaddling in pictures:
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• We sew the entire head into gauze tightly so that it does not lose its shape.
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• Actually, you did the most difficult thing. Now we find a big pot. We lower our head into it, fill it completely with water and cook at a temperature of 80 degrees for about 6-7 hours. ... That is, we fix the thermometer in the pan and as soon as the temperature becomes higher than the required one, we scoop out part of the water and add cold.
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• When the head is cooked, we drain the water, let the head pause and carefully release the ears from the winding and straighten them while they are warm.
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• WE DO NOT UNWIND THE HEAD !!!!
• We put in the refrigerator overnight.
• Unwind your head in the morning. Wipe with a napkin moistened with hot water. We remove the threads. We replace the glass in the mouth with an apple or lemon. We cut the eye sockets and insert the olive eyes into them.
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• Stage 4. Glazing. To make the pig shine and to hide various flaws, glaze it. In the original it is proposed to cook bone broth, evaporate it and gel the head. But I decided not to toil the foolishness.
• Took 2 sachets of colorless jelly from Dr. Otter, diluted with water according to the instructions. Previously, I soaked a little saffron in this water. I salted the solution, boiled it and gelled my head. Mustache !!! Serve the head with vegetables. And serve it to the table.
• And here is a cut-piece for you.
• 

The dish is designed for

lot

Time for preparing:

2nd days

Cooking program:

plate

Note

Honestly, it's not difficult. You just need patience, a sharp knife, and lack of disgust. For some reason, many are dismissive of the pig's head. But you can cook a lot from it. And in our not entirely prosperous time, it is also a budget product. Well, take a look yourself: our cost per kilogram of a whole head is about 15 UAH. In this head there is: a cheek (you can cook with onions), cheek meat (you can put on pilaf or add to cutlets), a muzzle with a piglet (you can get a very tasty brawn), a tongue, albeit small, (boil for sandwiches), finally, the skull itself with the remains of meat - broth In the hungry 90s, such an alignment helped me a lot. And now I'm starting to return to it.

Source: Rolls, pates and galantines / Per. from English.
P84 E. Gaidukova. - M .: TERRA - Book Club,
1998 .-- S. 86-88.

Tea, overseas lord
Loves fresh galantine,
About Fedot the Archer, L. Filatov

The master class is easy to understand. Everything seems extremely simple
I'm not sure if I will ever accomplish such a feat - galantine from a pig's head, but I took it away to the bookmarks ("what if?"). I still made Strasbourg pate (and did not regret it).

An eerie sight!

But it should be delicious

[Lena!]

Lena!Feat of a woman!

Of course, I also took it to the bookmarks. Although I’ll hardly make up my mind. Lena, you are my idol !!! I'd like to hear a story about the reaction of the guests. I think all men will say "I am yours forever." I would have told you for sure and would have asked to live with you.

I join all the groaning and lie under the table! Lena, I have long wanted to learn how to disassemble the head. In our time it is necessary to be able to. But to galantine !!!! Aerobatics! Thank you very much! Bravo!

[tuskarora]

tuskarora, Lena, BRAVO !!!! So much work and skill!

vedmacck, don't feat it. True, this is quite simple if you have the skill of ripping. But you can easily orient yourself by the pictures. And tasteful !!! This is somewhat reminiscent of pate and also resembles sausage, but only more tender. Only spices do not need to be spared, otherwise I was greedy slegontsa, it turned out a little bland.

Musenovna, well, it's not for everybody. Actually, what is terrible? A severed head? For some reason, this did not bother any of the guests. The ripping process? Well, you buy veal and pork in the store, not thinking that they were stripped before that. I am very calm about such things. I have some experience of stripping both four-legged and feathered game. I'm not afraid of blood and meat. If we already eat them so why be afraid of the process of cooking them?

ang-kay, my husband also helped.He pulled me a saucepan on the stove from the stove and sat in front of the guests with an air of importance. This is also his feat.

Bridge, don't make yourself an idol! And men - friends of my husband have been asking me for a long time. Who will let them go? Only feed the current at the event ..

Tumanchik, well, I didn't come up with it myself. I saw the process in the book. Oh, you need to give a link.

Rusalca, thanks. In fact, the description process took more time than directly working on the head. The most difficult thing was to photograph. Hands are greasy all the time, and I am no photographer anyway.

Len, so if you have a skill, then everything is simple. I have a maximum of chicken galantine (thanks to you I learned that it is galantine, and before it was just "stuffed chicken").
So I am delighted with the description and photographs, especially those made with such difficulty.

So I am delighted with the description and photographs, especially those made with such difficulty.

Yeah

Girls,

Len, so if you have a skill, then everything is simple. I have a maximum of chicken galantine (thanks to you I learned that it is galantine, and before it was just "stuffed chicken").

Tanya, if you peeled off a chicken, then you can also peel off a pork head. Chicken is more difficult - the skin is thin there. And then plast yourself and that's it.

Lena, it turned out great! I can imagine how delicious it is! And do not be poor, you have invested a lot of work and time. Heroine! To bookmarks!
The question has appeared! Len, tell me, how do you do that the icing does not drip down the face? (pork of course)

Len, tell me, how do you do that the icing does not drip down the face? (pork of course)

From such labors, the glaze will not only be on the pig's face!

It was definitely on my face.

The question has appeared! Len, tell me, how do you do that the icing does not drip down the face? (pork of course)

Well, it didn't flow in the face, but everything around was in it.

Dr. Otvera's Cake Jelly sets very quickly even at room temperature. And the head was out of the refrigerator. So I poured hot icing straight from the spoon and it set evenly. I tried to help with a brush - no, not that, the icing rolls behind her in lumps. So from a spoon and watered. And what dripped onto the tray and was already grabbed on it, raked up with a spoon and back into the pan for heating.

[tuskarora]

tuskarora, Lenus, I'm in a swoon, if the word! Such work is jewelry! In my eyes, you are a real hero, really! I would certainly not be enough for such a feat, I often make something like pressed meat out of my head, only I need to add more beef or lean pork, otherwise it turns out very fatty. And as for the availability of meat - I used to make the stew out of my head, and then, as I calculated the cost, I began to take just meat - it’s too much waste - we throw away the ears and dime after cooking, and plus the bones - in general, I don’t quite profitable, it turns out almost one-on-one

[Elena]

Elena, agaga, wrote everything down, thanks!

It was definitely on my face.

Setrraa !!! I would've got the cat dirty too!

Scarlett, well, yes, if you let the stew, then the benefit is negligible. And if for different parts, then that's another matter. And to throw out the piglet and ears nizz! Anto is the most delicious !!!!!

Nikus, I hypnotized the head of my dogs, hypnotized, barked at me, barked at me ..... As a result, I sawed off the first bitch for him secretly from my husband

Lena!!!! : girl-swoon: Very interesting !!! Of course I myself will not dare, but Respect for the recipe and MK!

[tuskarora]

tuskarora, Lena, you are a hero! Very easy to understand and gorgeous! Super hostess! They say, "Do not renounce!" But I’m not that kind of hero. I'll take a look here, admire ..

And to throw out the piglet and ears nizz! Anto is the most delicious !!!!!

As one of my relatives said, looking at my dismantling of jellied meat - a greedy mother-in-law would have eaten you.My first mother-in-law was greedy to the point of indecency - she did not have time, and the second does not regret anything to me, if only she cooked and treated them

As one of my relatives said, looking at my disassembly of jellied meat - a greedy mother-in-law would eat you.My first mother-in-law was greedy to the point of indecency - she did not have time

Tanya, how can you do that about your mother-in-law? We must say not a mother-in-law, but a mother-in-law!

[tuskarora]

- after cooking we throw away the ears and the nickel, and plus the bones - in general, it's not entirely profitable for me, it turns out almost one for one

Tanya, I beg you, throw it in my direction, I'll pay for the parcel !!! I love pysok (piglet), I try to cook borscht with it.

tuskarora, Lena, I am delighted !!!! Hats off and feathers sweep through the dust !!! I often make chicken galantine and take off the whole skin in 7 minutes. But I never worked with my head, it's very interesting. Thank you for the wonderful detailed master class, it was my hands to itch to cook this. It is a pity that there will be no reason, but closer to winter I will think of something and cook it.

[Tumanchik]

Tumanchik, so then - FORMER !!!! And the current one is good ... almost always
Svetik, but it's easy - our husband's grandfather used to eat up all sorts of cartilages, I drove him to the trash with a specialist, I didn't throw Grandfather in the trash, so everything that looked at me wrong is in the trash

that's why everything that looked at me wrong is in the trash heap

so everyone looks exactly at Tatiana !!! And Schaub is exactly SO, otherwise in the trash

And men - friends of my husband have been asking me for a long time. Who will let them go? Only feed the current at the event ..

Oh Len, it's not them, it's me and the little muzhinks who are banging on your doors ... Is there even a piece left?

I hypnotized the head of my dogs, hypnotized, barked at me ...

and we can do it - give me a current kusmanchik

and we can do it - give me a current kusmanchik

Yeah, right now, let's bark!

Yeah, right now, let's bark!

but we are the first and louder!

but we are the first and louder!

do not be greedy There the head is 3.5 kg - everyone will get it

If ffso has not already been eaten

As a result, I first sawed off a bit of a bitch from my husband

And rightly so, sobals, they are like children, They need here and now, and quickly!

FFuh, I crawled to the computer. And here you are looking at all frolic. They made fun.

Nah, friends, you can hypnotize, knock, or anything else, and the little head was eaten in the woods on Saturday.
there remained a patch - my husband used it on Sunday. So call me. But I will fix it. Here is the current as the next sortie will be corrected without fail. And then I'll put off a piece for everyone.
I have had a photo of a stuffed pig somewhere since Easter, but there I did not do MK. And maybe I will expose the recipe.

I have had a photo of a stuffed pig somewhere since Easter.

isho here, take it and lay it out for the night. when I'm hungry. everyone, let's go cry

Here is the current as the next sortie and I will be corrected without fail.

will you go to the piglets?

will you go to the piglets?

Well, she needs to give master classes to someone.The best way is to catch-cut-filmed the process

The best way - caught-butchered-filmed the process

and talk?

[Schumacher]

will you go to the piglets?

The best way - caught-butchered-filmed the process

Vaughn Schumacher also went to the chicken.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114051.0

Vaughn Schumacher also went to chicken.

epidemic

[Schumacher]

will you go to the piglets?

That no, our season has not opened for piglets. Rather "with the piglets", that is, the spouse and his friends. Typical piglets.

Well, she needs to give master classes to someone.The best way is to catch-cut-filmed the process

I caught the main piglet for a long time, talked and ..... tamed. Now I'm fattening up. I've been fattening for 20 years. The current master class never did.

Vaughn Schumacher also went to the chicken.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114051.0

Mashuna is easier, she is a doctor, she knows anatomy.

Here, I promised a pig - I demonstrate a pig.

I'm drooling!

How appetizing !!! From chew smart. and catch a pig and tame, and ... fry!

Here, I promised a pig - I demonstrate a pig.

I caught the main piglet for a long time, talked and ..... tamed. Now I'm fattening up. I've been fattening for 20 years. The current master class never did.

: girl-swoon: What is he? Still baked

: girl-swoon: What is he? Still baked

Bloodthirsty you!

Okay, I’ll show that I’m not baked. Then I'll clean it.

Cleaned up, bo rugaizza. Probably not tamed enough ...

[tuskarora]

tuskarora, good pigs !!!

oh well they burst out laughing !!!! Flax, to what your recipes are positive - to the posikunchikov
Come on for more master classes! Painfully valuable experience! We will take it ourselves and teach the children!
And the pigs are good! To each each of these!

Here, I promised a pig - I demonstrate a pig.

to be stunned

Thank you!