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Fläsk-, kyckling- och ankleverterrin med portvinsfikonchutney
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Ingredients
Terrin
- ½ tesked malen kryddpeppar
- 2 matskedar salt
- 2 nypor malen svartpeppar
- 1 matsked Armagnac
- 300 g anklever, färsk eller fryst (upptinad 5 timmar i rumstemperatur om den är fryst)
- 150 g torkade fikon
- 350 g bacon, i skivor
- 3 kvistar färsk persilja, endast blad
- 450 g fläskfärs
- 350 g kycklingfärs
- 150 g grädde
- 40 g konjak
- 1 struken matsked salt
- ½ tesked malen svartpeppar
- 50 g pistagenötter, osaltade, utan skal
Portvinsfikonchutney
- 100 g lök, skurna i halvor
- 400 g färska fikon, skuren i 1 cm klyftor
- 200 g socker
- 100 g vitvinsvinäger
- 2 nypor malen svartpeppar
- 2 nypor malen kanel
- 100 g portvin
Servering
- 1 tesked havssalt
- 1 tesked malen svartpeppar
- 20 g mikroblad
- 1 tesked kryddpepparbär
- Nutrition
- per 1 portion
- Calories
- 2985.9 kJ / 713.7 kcal
- Protein
- 24 g
- Carbohydrates
- 43.7 g
- Fat
- 47.6 g
- Saturated Fat
- 17.2 g
- Fibre
- 3.4 g
- Sodium
- 2692.4 mg
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