One of the traditional Easter dishes in our home is jelly. I prepare "legs" in jelly with vegetables, jelly without meat with egg and vegetables, or meat jelly, usually with added turkey meat. It is a good way to use up the meat from broth. For a few months I haven't had a problem with that, because our four-legged friend loves cooked meat. So this year when I want to make meat jelly I will have to cook more meat or the dog will make do without it. But can I say no to this little greedy guts?  My family eats jelly with lemon juice or with a little bit of vinegar. I love it with horseradish. And how are you gonna eat it?

Ingredients:
600g of turkey meat without the bones and skin
3 carrots
2 parsley roots
a piece of celery root
a piece of leek
3 allspices
2 bay leaves
3 pepper seeds
salt and pepper
1 tin of green beans
1 tin of sweet corn
3 teaspoons of gelatine
parsley

Put the meat, peeled carrots, parsley roots, celery root and leek into a pot. Pour in hot water, and add the bay leaves, allspices and pepper. Spice it up with salt and boil on a low heat until the meat is soft. Take out the meat, vegetables and spices of the bouillon. Don't pour it away. Cube the meat, parsley roots and carrots. Put some meat and vegetables into small bowls. Add some green beans and sweetcorn to them. Dissolve the gelatine in the hot bouillon and pour it into a small bowl. Leave to cool down and put in the fridge so the gelatine can set. Decorate with parsley before serving.

Enjoy your meal!

Try also:
Devilled eggs with tuna
Traditional Easter sour soup
Chocolate paschal dish