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[Translate to Englisch (English):] Guacamole Dip

Ham in aspic with egg

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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For ten 80 ml (2.8 fl.oz) WECK® mold jars
Ham in aspic with egg
Order directly 80 ml WECK® mold jars

Ingredients for the aspic

  • 4 sheets of gelatine
  • 1 cup (250 ml) of bouillon
  • 1/4 cup (50 ml) of fruit vinegar
  • salt
  • pepper
  • 1 dash of cayenne pepper
  • 1 dash of sugar
  • 6 hard-boiled eggs (size M)
  • 200 g cooked ham
  • 1 tablespoon of fine cut parsley

Ingredients for the remoulade

  • 250 g mayonnaise
  • 50 g pickled cucumber, fine cubes
  • 20 g capers, fine cut
  • 2 anchovy fillets, fine cut
  • 1 teaspoon of mustard (medium hot)
  • 2 tablespoons of fine cut herbals (parsley, tarragon, chervil)
  • salt
  • pepper
  • possibly some cucumber stock

Ingredients for the potatoes

  • 1 kg waxy potatoes
  • 4 tablespoons of sunflower oil
  • 100 g onions
  • salt
  • pepper
  • 1 tablespoon of fine cut parsley

Preparation

Soak the gelatine in water. Boil up half of the bouillon in a pot. Squeeze out the gelatine, add it to the bouillon and let it melt completely. Add the rest of the bouillon and the vinegar. Taste it with salt, pepper, cayenne pepper and sugar. Put it at a cool place- but it shouldn't jelly.

Peel the eggs and cut them into stripes. Cut the ham in little cubes and mix it with the parsley. Dab the jars with a bit of jelly. Place the egg stripes against the jar wall. Fill in the ham-parsley-mix, fill it up with the jelly. Put the jars into the fridge and let them firm up.

Fill the mayonnaise in a bowl and mix in the hackled pickled cucumber, capers and anchovy fillets. Mix in the mustard and fine cut herbals. Taste it all with salt and pepper. Eventually, you need to thin it down with some cucumber brew.

Peel the potatoes and cut them into cubes. Wash them for about 10 minutes, to wash out the starch. Dry the cubes thorough. Heat up oil in a pan and roast the potatoes golden brown about 15 minutes. Meanwhile, peel the onions and cut them into fine cubes. Add them to the potatoes and fry them, too. Spice it with salt, pepper and parsley.

Arrange the ham aspic with the remoulade plus the roasted potatoes and serve it.

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