video phone beyonce mp3 RUSSIAN CHICKEN POTATOE SALAD TORT

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ARMENIAN AND MIDDLE EASTERN CUISINE & MORE BY ANI

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Ani's - ARMENIAN LAIRED CHICKEN / POTATO SALAD TORT

OTHER COOKED MEATS YOU CAN USED ALSO. BEEF, FISH.

You can also use chopped ham, smoked ham, turkey, smoked or plain cooked Herring, whatever meat you would like on the bottom. But not all poultry will agree or match the flavors when put all together. Besides the ones I have just mentioned above.
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IMPORTANT NOTE BEFORE YOU START THIS SALAD !
I highly recommend, that you cook everything and prepare everything the day before you start to make this salad. Since it is a time consuming one :)
You need to pickle your eggs in the seasoned beet water overnight or at least about 4 to 6 hours, for it to have the color as in the pictures illustrated.
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PICKLING BEETS:
1 c Beet water
3 Tbsp. Vinegar / any type
3 large cloves of Garlic / graded
salt to taste
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Ingredients:
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1 - 9" Springform Pan
6 Chicken Thighs or 2 Chicken Breasts
4 eggs
3 very large Purple Beets/ washed well
3 medium Zucchinies /Sliced om 1/2" thickness
2 large Carrots
4 to 6 Potatoes
Fresh Dill Weed
1 head or more Garlic
Mayonnaise / enough to hold everything together, but not runny or soft
Sour Cream as much as you like, mixed with the mayo
1 tsp. or 2 Mustard
6 bay leaves
2 Red Onions / 1 cut in 4 and one diced very finely
Salt and Black Pepper
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Directions:
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1) Place chicken in pot ,with salt,pepper, 6 garlic cloves , 4 bay leaves, and bring to a boil.Once it starts to boil, reduce heat and simmer for at least 45 minutes to 1 hour, until so tender that the meat falls off the bones.
Once cooked and cooled off, shred it.
Taste to see the flavors. If anything needs to be added, or you like to add from your side? now is the time. Add 2 Tbsp or more mayonnaise to your shredded chicken and mix.Set aside in fridge.

2) Cook the Potatoes and Carrots at the same time in 2 separate pots until cooked. Do the same cooling process as mentioned bellow for both.
Place potatoes in a pot of water and add salt,drop 2 Bay leaves,and the onions.
Cook until fork goes through smoothly.
DO NOT OVERCOOK!
Cooling process ...
When done, drain water and continually run cold water until potatoes are cooled down.Take them out of the pot and peel them and set aside.
You will need to cut them into 1/2 " cubes after they are cold.
And the Carrots you will cut them same thickness.
Cover with nylon and set aside in fridge.
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3) Cut the zucchinies now and fry them in a very small amount of Olive oil until browned on both sides. Place them on paper towel, to drain the oil. Set aside in fridge.
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4) The day you will make the Salad..

Grade the beets and place in a net strainer.then wen no more liquid, add mayo as much as you like
dice your celery very finely
dice your onion
dice your green onions
dice your Dill Weed

5) Prepare your serving dish by putting the Springform pan on it and by taping it to the platter for it not to move. Please check the pictures.

6) Remember to mix enough mayo and sour cream with everything before layering.
Start the first layer with the chicken, press down gently with the potato masher.Sprinkle little of green onions, celery, and red onions. Remembering that in between each layer you have to sprinkle these.
then add whichever ingredients you like till you have layered all of them on top of one another.
After the last row has been layered, spread little mayo if not enough on top , to hold the sliced eggs you will be putting on.
Use egg slicer as in picture to get even cuts.Do not use a knife.
Once finished, place in fridge and keep it there for at least 4 hours before serving.To give it time to hold together before serving.

Enjoy my friends, hope you will like it as much as everyone around me does:)


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video phone beyonce mp3 RUSSIAN CHICKEN POTATOE SALAD TORT
7 Likes	7 Dislikes
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People & Blogs	Upload TimePublished on 27 Apr 2018

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