Barbecue potato terrine
Barbeque sauce 0.25 l
Sakura Mix shoots 0.005 kg
For the potato terrine:
- Line a rectangular mould with greaseproof paper.
- Peel and wash the potatoes.
- Cut the potatoes, as thin as possible, in the slicer or with a mandolin. Do not wash them, it is necessary that they remain with their starch so that they detach with the friction of the blade.
- Grate the parmesan cheese.
- Melt the butter.
- Put a layer of potatoes in the mould, brush over some butter, season with salt and grated Parmesan cheese. Repeat the operation until you get a height of potato layers of about 4 centimetres.
- Cover with greaseproof paper and press down on the layers of potatoes.
- Place in the oven at 180 ºC, with a weight on top, and cook for about 50 minutes, until a skewer can be inserted without resistance in the central layers.
- Remove from the oven and leave to cool.
- Once cooled cut portions of 3x3 centimetres.
For the barbeque sauce.
- Select some microprouts of Sakura mix.
- Fry the portions of terrine until golden brown.
- Heat the barbeque sauce.
- Arrange the fried terrine portions on a tray and cover them with the barbeque sauce.
- Decorate with the microsprouts.
Nutritional information (1 portion)
Fiber 4.22 g
Saturates 7.62 g
Monounsaturated fatty acids 3.72 g
Polyunsaturated fatty acids 1.0 g
Cholesterol 39.0 mg
Calcium 184.1 mg
Iron 1.58 mg
Zinc 1.04 mg
Vitamin A 148.27 ug
Vitamin C 40.43 g
Folic acid 37.32 ug
Salt (Sodium) 617.75 mg
Sugars 8.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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