Deli meats have long since been on the naughty list of extremely dangerous processed foods with high levels of chemical additives. There came a time not too long ago when social media was the height of people diy-ing their own mortadellas. I succumbed and got me a meat press, and while the process was straightforward albeit strange, the outcome was certainly a clean one I had no guilt in consuming.
Ingredients:
500g boneless chicken breast
1 egg
salt and pepper
1 Tbsp olive oil
Optional Extras: garlic powder, onion powder, smoked paprika, pistachios, olives.
Method:
Blend chicken in a food processor with the eggs, salt, pepper, and olive oil until it forms a very smooth, sticky paste.
If using optional add-ins, fold them in now.
Grease the meat press lightly. Scoop the mixture into the press, pressing down firmly to remove air bubbles.
Place the closed press into a large pot of simmering water (water level should be 1/2 to 3/4 up the press). Cover and cook on low heat for 1 hour 15 mins to 2 hours until internal temperature is 170F.
Remove the press, let it cool to room temperature, then place in the refrigerator for at least 12 hours to set. Open the press, remove the mortadella, and slice thin.
Tips for Success:
Smooth Texture: For authentic texture, ensure the meat is finely pureed, not just ground.
Coloring: For a pinker color, add a small amount of beetroot juice to the mix.
Firmness: Ensuring the meat is packed tightly in the press without air pockets is essential for a firm, sliceable log.
صحة و عافية
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