We would like to introduce you to a classic recipe, but with an innovative touch that adds quality and presentation: Chicken and Shrimp Curry Terrine. This dish, known for its comforting taste and versatility, takes on a new dimension by incorporating one of our star products: Gelbinder.
Gelbinder is a gelling and binding texturiser that has become a must for chefs looking to perfect the texture of their preparations. In Chicken and Shrimp Curry Terrine, Gelbinder plays a crucial role in ensuring a firm and uniform structure, allowing the ingredients to remain perfectly integrated and the terrine to retain its impeccable shape when cut.
Chicken and Shrimp Curry Terrine
Ingredients
Chicken And Shrimp Tandoori Terrine
- 90 g Chicken and shrimp Tandoori terrine
- 30 g Aerated green curry sauce
- 10 g Pork Airbag Sosa Ingredients
- 0,10 g Freeze-dried basil powder Sosa Ingredients
- 0,50 g Spring onions
- 0,30 g Fresh Basil
Chicken and shrimp Tandoori terrine
- 50 g Tandori Massala
- 50 g Gelbinder Sosa Ingredients
- 150 g Chicken breast
- 100 g Shrimps
- 1000 g Water
Aerated green curry sauce
- 100 g Green curry sauce
- 50 g Milk
- 1,50 g Soy lecithin Sosa Ingredients
Equipment
- 1 Hand-blender
- 1 Cylinder 6 cm ∅.
Instructions
Chicken and shrimp Tandoori terrine
- Mix the Tandoori with Gelburger in a bowl.50 g Tandori Massala, 50 g Gelbinder
- Cut the chicken breasts into strips 1cm thick. Peel the shrimps and gut them.150 g Chicken breast, 100 g Shrimps
- Coat the chicken strips and shrimps in the Tandoori mixture and soak them in water for a few seconds.1000 g Water
- Arrange the shrimps and chicken, slightly drained, on a piece of film and form a cylinder 6 cm ∅. Leave in the fridge overnight.
Aerated green curry sauce
- Mix all the ingredients in a saucepan and heat to 60 °C.100 g Green curry sauce, 50 g Milk, 1,50 g Soy lecithin
- Blend and make the airy sauce with the same hand blender.
Assembly: Chicken And Shrimp Tandoori Terrine
- Cut the terrine into the desired shape and mark it in a frying pan on the sides.90 g Chicken and shrimp Tandoori terrine
- Heat the sauce and create the air with a hand blender.
- Fry the pork Airbag, drain and season with the freeze-dried basil.10 g Pork Airbag, 0,10 g Freeze-dried basil powder
- Put the terrine at the base of a dish, add the aireated sauce, the pork Airbag and fi nish with a salad of fi nely sliced spring onions and basil leaves.30 g Aerated green curry sauce, 0,50 g Spring onions, 0,30 g Fresh Basil