CD HD 45mins
Cold Pork Alcohol Hors d'oeuvre Appetizer Starter
2 teasp Wine
1 tbsp White
A pinch of
1 tbsp Soured
Cocktail Onions, quartered
slices of Salami
1. Put the
stock, vinegar, wine and sugar in a pan and bring to the boil. Remove
from heat and strain. Leave to cool.
2. Put the
gelatine and a little of the stock into a bowl over a saucepan of hot water.
Stir until the gelatine has dissolved then add to the cooled stock and mix well.
a plastic container and refrigerate
for at least 2 hours to set.
3. Put the
cream cheese, soured cream and parmesan in a bowl and mix well. Add
4. Place a
little of the cheese mixture into the centre of each salami slice. Pull the
two sides of the salami slice up so they meet at the
top and secure together with half a cocktail
5. Once set,
remove the jellied stock from the container and coarsely chop with a wetted
serve - spread the chopped jelly on a platter, arrange the salami rolls on top and
garnish with parsley.
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