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Salami Rolls    CD  HD     45mins plus chilling

Serves 4     Cold   Pork  Alcohol  Hors d'oeuvre  Appetizer  Starter  Eggless

 

Ingredients:

700ml/24 fl.oz Light Stock

2 teasp Wine Vinegar

1 tbsp White Wine

A pinch of Sugar

2 tbsp Powdered Gelatine

200g/7oz Cream Cheese

1 tbsp Soured Cream

2 tbsp Parmesan Cheese

100g/4oz Cocktail Onions, quartered

12 large slices of Salami

Parsley to garnish

 

Instructions

 

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. Pour into 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 the onions.

 

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 stick.

 

5. Once set, remove the jellied stock from the container and coarsely chop with a wetted knife.

 

6. To serve - spread the chopped jelly on a platter, arrange the salami rolls on top and garnish with parsley.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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