- Meng alle ingrediënten.
- Vul de terreinen 2 cm vanaf de rand.
- Sluit de terrine met hun sluitringen en ga verder met warmtebehandeling, 1H15 bij 100 ° C.
Recept aangeboden door Apptia voor Le Parfait.
Préparation
15 min
Traitement thermique
1h15
Temps de conservation
6 months in a dry and fresh place (<6 c °)
Ingrediënten
Chives
40 g
Parmesan
40 g
Pine pinion
40 g
Garlic
1 pod
Olive oil
80 ml
Salt
(At your convenience)
Pepper
(At your convenience)
Stappen
Om ook te ontdekken ...
Chicken breast with paprika and oregano in sous-vide cooking
In a hot pan, sear the plain chicken breasts on all sides to lightly color them. Remove from heat and let cool for a few minutes, then the season paprika and oregano on both sides. Place the chicken breasts flat in two bags sub-empty Le Parfait® 20x30cm. Carefully...
Green asparagus cooked sous-vide
After cooking sous vide, the asparagus reveals fine smoky notes which enhance its natural flavor. To further accentuate their character, mark them first on a grill or in a very hot pan, without fat, in order to obtain a slight coloring before vacuum-sealing.
Apricot medallions with rosemary cooked sous vide
Clean the apricots thoroughly, then cut them in half lengthwise. Remove the core. Arrange the apricots flat in a vacuum bag Le Parfait® (20 × 30 cm), with the rosemary on the flesh side. Add a spoonful of honey. Carefully clean...
Deel: