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Christmas Jelly Slice

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Christmas Jelly Slice کرسمس جیلی سلائس

اجزاء

  • (پلین میٹھے بسکٹ ایک پیکٹ یا دو کپ (توڑے ہوئے
  • (مکھن چھ اونس (پگھلا ہوا
  • سویٹ کنڈینسڈ ملک چار سو گرام
  • جیلاٹن ایک کھانے کا اور ایک چائے کا چمچ
  • رس بھری جیلی ایک پیکٹ
  • پانی حسب ضرورت

ترکیب

  1. ایک سولہ بائی چھبیس بائی تین سینٹی میٹرٹرے کو مکھن کے ساتھ گریس کرلیں۔
  2. ایک پیالے میں مکھن اور بسکٹس کو مکس کرلیں۔
  3. اب اس بسکٹ والے مکسچر کو گریس کی ہوئی ٹرے پر پھیلا دیں اور تیس منٹ کے لئے فریج میں رکھ دیں۔
  4. جیلاٹن کو آدھا کپ گرم پانی میں مکس کرلیں۔
  5. اب پیالے میں جیلاٹن مکسچر کو کنڈینسڈ ملک کے ساتھ مکس کرلیں۔
  6. اب اسے فریج میں رکھے ہوئے بسکٹ والے مکسچر پر ڈال دیں اور واپس تیس منٹ کے لئے فریج میں رکھ دیں یہاں تک کہ مکسچر سیٹ ہوجائے۔
  7. اب جیلی کو ڈیڑھ کپ پانی میں مکس کرلیں اور اسے بھی فریج میں رکھے مکسچر پر ڈال دیں اور واپس فریج میں رکھ دیں۔
  8. اب چھری کی مدد سے اسکوائر سلائس میں کاٹ لیں۔
  9. کوشش کریں کہ ایک ہی دفعہ میں سلائس کاٹ لیں تاکہ جیلی کی شیپ خراب نہ ہو۔

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While the onions are roasting, heat a medium flameproof casserole dish and add 1 tbsp oil. When the dish is hot, add the pheasant crown and brown on the skin side, then set aside. Add the remaining oil and the onion and fry for 10 mins until soft and starting to brown. Add the garlic and parsnip, cook for a few mins, then add the pearl barley and cider. Simmer until the cider has reduced by half, then pour in the chicken stock and keep on a low simmer for 15-20 mins.

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Remove the breasts from the crown with a sharp knife and trim a little to neaten them. Spoon the pearl barley onto a large serving bowl or plate, put the pheasant breast on top and serve with the braised onions and extra meatballs. To finish the dish, add a large spoonful of the salsa and sprinkle over the crispy sage leaves.

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