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Zorluk
Tariflerimizin çoğu kolaydır. Biraz daha fazla zaman ya da pişirme yeteneği gerektirenler orta veya ileri dereceli olarak sınıflandırılmıştır.
Hazırlama süresi
Bu yemeği hazırlamak için ihtiyacınız olan süre.
Toplam süre
Bu yemeği baştan sona hazırlamak için gereken süre: marine etme, fırınlama, soğutma vb. dahil
Servis miktarı
Bu, bu tarifin kaç kişilik olduğunu gösterir.
Malzemeler
Chicken mousse
- 120 g thickened cream
- 2 tbsp dried porcini mushrooms
- hot water, for soaking
- 100 g fresh Swiss brown mushrooms
- 10 g unsalted butter
- 3 sprigs fresh thyme, leaves only
- 2 pinches salt
- 1 pinch ground black pepper
- 1 skinless chicken breast fillet, cut into pieces (2 cm - approx. 250 g)
- 1 egg
- 1 egg yolk
Crêpes
- 30 g unsalted butter
- 325 g milk
- 1 egg
- 150 g plain flour
Red wine jus
- 1 carrot, trimmed and cut into pieces
- 2 celery stalks, cut into pieces
- ½ leek, white part only, cut into pieces
- 1 onion, cut into quarters
- 20 g olive oil
- 1 dried bay leaf
- 3 sprigs fresh thyme
- 1 star anise
- 2 - 3 juniper berries
- 100 g Madeira wine
- 350 g red wine
- 1 tsp Chicken stock paste (see Tips)
- 2 tsp Beef stock paste (see Tips)
- 1500 g water
Assembly
- 500 g puff pastry (see Tips)
- 500 g venison loin, or 2 smaller fillets placed one on top of each other (see Tips)
- salt, to season
- ground black pepper, to season
- 1 egg, lightly beaten
Braised red cabbage
- 500 g red cabbage, thinly sliced
- 50 g unsalted butter
- 100 g red wine
- 50 g vinegar, raspberry
- 3 sprigs fresh thyme, leaves only
- 1 pinch sugar
Celeriac purée
- 400 - 450 g celeriac, cut into pieces (1 cm)
- 40 g unsalted butter
- 2 sprigs fresh thyme, leaves only
- 100 g thickened cream
- 250 g milk
- salt, to taste
Caramelised eschalots
- 4 - 6 eschalots, cut into halves
- olive oil, for frying
- Besin Değeri
- şuna göre 1 portion
- Kalori
- 6766.6 kJ / 1611.1 kcal
- Protein
- 73.8 g
- Karbonhidrat
- 96.3 g
- Yağ
- 98.5 g
- Doymuş Yağ
- 54.3 g
- Lif
- 22.6 g
- Sodyum
- 1295.7 mg
Koleksiyonlarda
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