Roll “Christmas snake”
by Editorial Staff
The idea for the New Year’s table is a snake-shaped waffle roll, a symbol of 2013. The filling is made from chicken liver, green peas and vegetables. You can make the Christmas Snake snack with your favorite salad, or use this recipe.
Ingredients
- Rectangular cake wafers
- Finished chicken liver
- Boiled eggs
- Green pea
- Carrot
- Onion
- Salad celery
- White yogurt or mayonnaise
- Olive oil
- Salt
- Ground black pepper
Directions
- I fried the chicken liver in advance; for a roll, you can stew it and cook it in a slow cooker.
- Dice celery, onions and carrots. Leave a small piece of carrot for decoration, we will use it to make a snake tongue. Fry vegetables in olive oil until cooked through.
- Put the finished chicken liver and boiled egg in a blender, add a spoonful of yogurt or mayonnaise and grind in mashed potatoes.
- Mix the liver with vegetables, add green peas, salt, black pepper and mix the filling.
- To make the waffles soft and pliable, soak them with yogurt or mayonnaise and leave them for 10-15 minutes. Cut a snake tongue out of the carrots and place it on the bottom corner of the roll.
- Put the filling on the waffles, flatten with a spoon and begin to gently roll the roll.
- Let’s make the eyes of the snake from two carnation stars and send them to the refrigerator for at least 2 hours. I cut my snake only the next day.
- Before serving the “New Year’s Snake” roll, cut it into portions and put it on a dish sprinkled with herbs.
- If you are confused by the pale “skin” of the snake, you can soak the roll with soy sauce or lay out with slices of olives. Although, it seems to me, the waffles resemble snake scales, and against the background of greenery, the light snake looks festive.
Bon appetit!
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