Captura de pantalla 2017-04-06 a la(s) 2.42.31 p.m..png

Loose And Rose Meat Shabshab Salad Ponzu Sauce

Material (one terrine):

  • Mexican pork · shoulder loin meat ... 300 g
  • Mexican pork · rose meat ... 300 g
  • Chicken liver ... 300 g
  • Onion 100g
  • All eggs ... 2 pieces
  • Milk ... 125 cc
  • [Marinated liquid]
  • Red wine ... 50 cc
  • Port wine ... 50cc
  • Salt ... The ratio of 13 g to 1 kg of meat
  • Black pepper ... appropriate amount

[Marinated liquid]

  • Red wine ... 50 cc
  • Port wine ... 50cc
  • Salt ... The ratio of 13 g to 1 kg of meat
  • Black pepper ... appropriate amount

【Beats · Ravi Got Sauce】

  • White wine vinegar ... 100 cc
  • Grape seed oil ... 300 cc
  • Choice of onion ... 80 g
  • Chopped parsley ... 20g
  • Cabritte chopped ... 1 grasp (even Asatsuki is acceptable)
  • Finely chopped capers ... 20 g
  • Beets (Small corner cut) 50 g (aka "sugar beet", those to be pickled in the West)

How to make

  1. Shoulder loin meat, rose meat, chicken liver is cut moderately. The extent to enter the food processor is a standard.
  2. (1) is immersed in marinade for 1 day.
  3. (2) into a minced shape with a food processor.
  4. Chop onion and cook until well brown.
  5. Cool (4) and set it to (3).
  6. (5) into Terrine mold and boil it at 70 ° C for about 90 minutes.
  7. Serve with bee · ravi got sauce.