A few leftovers and the trick is played!
I had a variety of recipes, carrots cut into dice, onions in slats, a handful of dicegreen olives and beef. The idea anti-gaspi who came to me then was to make a terrine. I hesitated between a traditional terrine cooked in a married bath or a frozen beef terrine And that's the last one I chose.
Ingredients for 2 terrines
- 700 g of beef
- 200 g of Carrots cut in dice
- 200 g minced onions
- 6 gelatin leaves
- 200 ml of white wine
- 1 handle dgreen olives Cut into slices
- Olive oil,
- Salt, pepper
- Thym, laurier
Manufacture:
In a skipper, sweat the onions and add the carrots and finally the ground beef. Cook for 10 minutes. Put the white wine and let it evaporate. Cover with water, put the herbs and season. Simmer 20 minutes over low heat.
Retrieve the cooking juice with a colander and reserve the solid preparation. Boil 750 ml of juice. To soften in cold water gelatin. Out of the fire, add it to the juice.
Grease the terrines. In the background put the bay leaves and olives in slices. Add the meat preparation and complete with the juice. Film and put 24 hours in the refrigerator, if possible with a weight on it to compress.
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