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Chicken and Shrimp Curry Terrine

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 flavor and versatility, acquires a new dimension by incorporating one of our star products: Gelbinder.

Gelbinder is a gelling and binding texturizer that has become essential for chefs looking to perfect the texture of their preparations. In the 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 maintain its impeccable shape when cut.

Chicken and Shrimp Curry Terrine

Gelbinder plays a crucial role in ensuring a firm and uniform structure, allowing the ingredients to remain perfectly integrated .

Ingredients

Chicken and Shrimp Curry Terrine
- 90g -
  Chicken and shrimp terrine with tandoori sauce
- 30g -
  Aerated green curry sauce
- 10g - Air Bag pork pellets
- 0,10g - Taste Colour Freeze-dried Basil Powder
- 0,50g -
  Chives
- 0,30g -
  Fresh basil
Chicken and shrimp terrine with tandoori sauce
- 50g -
  Tandoori Massala
- 50g - Gelbinder
- 150g -
  Chicken breast
- 100g -
  Shrimp
- 1000g -
  Water
Aerated green curry sauce
- 100g -
  Green curry sauce
- 50g -
  Milk
- 1,5g - Soy Lecithin

Prepared by

Chicken and shrimp terrine with tandoori sauce
1. Mix the Tandoori with Gelbinder in a bowl.
2. Cut the chicken breasts into 1 cm thick strips. Peel the shrimp and gut them.
3. Dredge the chicken strips and shrimp in the Tandoori mixture and dip them in water for a few seconds.
4. Arrange the lightly drained shrimp and chicken in an interleaved manner on a piece of plastic wrap and form a cylinder of 6 cm in diameter.
5. Rest overnight in the refrigerator.
Aerated green curry sauce
1. Mix all ingredients in a saucepan and heat to 60 °C.
2. Grind and create the aerated sauce with the same blender.
Final Assembly: Chicken and Shrimp Curry Terrine
1. Cook the terrine in the desired shape and sear the sides of the terrine in a frying pan.
2. Heat the sauce and create the air with a blender.
3. Fry the pork Airbag, drain and season with the freeze-dried basil.
4. Place the terrine on the base of a plate, add the aerated sauce, the pork airbag and finish with a salad of finely julienned chives and basil leaves.