Recipe Late with canned spices and dried fruit
Preparation time:
1h40
Heat treatment time:
2h
Shelf life:
Conserver 6 mois au frais (<6°C)
Ingredients
Number of persons: 4 à 6 personnes
Preparation
- Peel and mince the onions, cut the tomatoes into dice, peel and chop the garlic, grate the ginger nut, chop the coriander bouquet.
- In a casserole dish, brown the onions in 3 tablespoons of olive oil then add the tomatoes and garlic and have them confit 10 minutes. Remove and reserve the whole.
- Add 3 tablespoons of olive oil to your casserole dish, place the meat and brown it on all sides.
- Return the onions, tomatoes and garlic to the casserole dish, add a ½ spoon of each of the spices, the dried fruits, the chicken broth, the grated ginger, the chopped coriander. Cover and simmer over low heat for 1 hour.
- Divide the preparation in the terrines Le Parfait Great or Le Parfait Familia Wiss up to 2 cm from the edge. Close and proceed immediately to heat treatment, 2 hours to 1200 ° C.
