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
- Hand-blender
- Cylinder 6 cm ∅.
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)
Chicken and shrimp Tandoori terrine
Mix the Tandoori with Gelburger in a bowl.
Cut the chicken breasts into strips 1cm thick. Peel the shrimps and gut them.
Coat the chicken strips and shrimps in the Tandoori mixture and soak them in water for a few seconds.
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.
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.
Heat the sauce and create the air with a hand blender.
Fry the pork Airbag, drain and season with the freeze-dried basil.
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.
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