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Kálfakjötsterrína í aspiki

Kálfakjötsterrína í aspiki
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Næringargildi

Í 150 g skammti

% daglegt gildi miðað við 2000 kcal mataræði

Kaloríur 320 kcal
16% DV
Heildarfita 22.0g
34% DV
Einómettuð fita9.0g
Fjölómettuð fita2.0g
Mettuð fita8.0g
Transfita0.2g
Heildarkolvetni 2.0g
1% DV
Prótein 28.0g
56% DV
Dýraprótein28.0g

Um

Hefðbundin sænsk terrína úr kálfainnmati og gelatínríku kjöti sem er pressað og látið stífna í formi. Klassískur réttur með ríkulegu bragði og þéttri áferð.

Innihaldsefni

Vítamín og steinefni

Vítamín

NæringarefniMagnDV%Helmingunartími
Bíótín (B7)8.0mcg27%
Kólín180.0mg33%
Fólat (B9)12.0mcg3%
Níasín (B3)4.5mg28%
Pantótensýra (B5)2.1mg42%
Ríbóflavín (B2)1.2mg92%
Þíamín (B1)0.1mg13%
A-vítamín1200.0mcg133%
B12-vítamín6.0mcg250%
B6-vítamín0.3mg18%
D-vítamín0.8mcg4%
E-vítamín0.6mg4%
K-vítamín3.0mcg3%

Steinefni

NæringarefniMagnDV%Helmingunartími
Kalsíum20.0mg2%
Króm2.0mcg6%
Kopar0.3mcg0%
Joð8.0mcg5%
Járn3.5mg19%
Magnesíum18.0mg4%
Mangan0.0mg1%
Mólýbden5.0mcg11%
Fosfór220.0mg31%
Kalíum260.0mg6%
Selen28.0mcg51%
Natríum850.0mg37%
Sink4.2mg38%

Kálfaaspík í terrínu

Bragðmikið kalt kjöthlaup úr kálfainnmati og kjöti sem er látið stífna í soði með kryddi. Þetta líkist helst klassísku kálfaaspíki eða kjötterrínu.

Hráefni


  • Kálfainnmatur og kjöt: 110 g

  • Gelatín/soð: 35 g

  • Krydd: 5 g


  • Samtals: 150 g

    Leiðbeiningar


  • 1. Hitið gelatín-/soðblönduna varlega þar til hún er alveg bráðin og kekkjalaus.

  • 2. Hrærið kálfainnmati og kjöti saman við, myljið það niður eða látið það vera í litlum bitum eftir smekk.

  • 3. Kryddið jafnt með 5 g af kryddi.

  • 4. Hellið í lítið mót eða fat og þrýstið létt niður til að fjarlægja loftbólur.

  • 5. Kælið þar til rétturinn er alveg stífnaður, í að minnsta kosti 2 til 4 klukkustundir.

  • 6. Takið úr móti eða skerið í sneiðar og berið fram kalt.


  • Undirbúningstími og eldunartími


  • Undirbúningstími: 10 mínútur

  • Eldunartími: 5 mínútur

  • Kælitími: 2 til 4 klukkustundir


  • Gagnleg ráð


  • Berið fram vel kælt fyrir bestu áferð.

  • Ef soðið er mjög kraftmikið hjálpar smá sýra úr kryddi til við að jafna bragðið.

  • Skerið með volgum hníf fyrir snyrtilegri skammta.
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