ingrediants
- 50 g Madras curry
- 50 g Gelburger
- 150 g Cockerel breast
- 100 g Porto Santo Spirito IV red prawns
- Water as needed
preparation
Mix the curry with the Gelburger in a bowl. Cut the chicken breasts into 1-centimetre strips. Clean the prawns and remove the vein. Dip the chicken strips and prawns into the curry mixture then soak in water for a few seconds. slightly strain the prawns and chicken then place on a plastic wrap. Form a cylinder 6 cm in diameter. Leave in the fridge overnight. Vacuum-pack the terrine and steam for 45 minutes at 64° C.
ingrediants
- 100 g Culinary Journey green curry sauce
- 50 g Milk
- 1 g Naturfoam
preparation
Mix all ingredients in a saucepan and heat to 60° C. Mix until lightly foamed.
ingrediants
- 250 g Prawn heads
- 20 g Olive oil
- 15 g Culinary Journey tomato concentrate
- 20 g Cognac
- 500 g Water
preparation
Fry the prawn heads in olive oil for 5 minutes over medium heat then crush them to extract all the juices. Add the tomato paste and cognac then allow to reduce until the liquid has evaporated. Pour in the water and cook over a low heat for 40 minutes. Filter and leave to cool.
ingrediants
- 300 g Prawn broth
- 20 g Culinary Journey chicken stock fond
- 20 g Cold Gelcrem
- 30 g Procrunx
preparation
Blend all ingredients for 2 minutes. Leave for one hour and blend again. Spread out on a silicone mat then dry for 10 hours at 65° C. Set aside until ready to serve.
ingrediants
- 300 g Prawn broth
- 20 g Culinary Journey chicken fond
- 20 g Cold Gelcrem
preparation
Blend all ingredients for 2 minutes. Leave for an hour and blend again.
Assembly and finishing
MAIN PROCESS
150 g Chicken and prawn curry terrine
30 g Foam of green curry sauce
30 g Prawn broth
10 g Chicken and prawn tuile
30 g Prawn and chicken sauce
5 g Sprout mix
5 g Cantonese peanuts
Cut the terrine into the desired shape and sear the sides in a pan. Heat the sauce and create an air with the immersion blender. Place the prawns and chicken sauce on the plate. Lay the terrine on top of the sauce and add the foamed sauce, crispy prawns and chicken. Finish with a mix of fresh sprouts and Cantonese peanuts.