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Molly Gilbert
Broccoli tureen with yoghurt and grilled pork tenderloin
A tasty French recipe. The main course contains the following ingredients: meat, white gelatine, ready-to-eat broccoli florets, vegetable stock, Greek yogurt (at room temperature), broccoli (cress (or cress, box of 20 g)), pork tenderloins (in slices of 1 cm) and French mustard ( mild).
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Ingredients
Directions
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Soak the gelatine leaves for 5 minutes in plenty of cold water.
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Line the cake mold with the foil.
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Bring the broccoli to the boil with the bouillon tablet and 500 ml of water.
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Cook in 10 minutes until done.
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Take the broccoli from the heat and mash it with the cooking liquid smooth with the hand blender.
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Squeeze the gelatine and dissolve the leaves one by one while stirring in the warm broccoli puree.
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Let the puree cool for 10 minutes and stir in the yoghurt and pepper to taste.
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Pour the broccoli mixture into the cake tin, let it cool down to room temperature and place it covered in the refrigerator.
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Let stiffen in 3-4 hours.
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Deposit the tureen, remove the foil, cut the terrine into slices and place on four plates.
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Cut the broccoli cream from the bed and sprinkle the tureen with it.
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Dab the meat dry, rub it on both sides with the mustard, heat the grill pan and toast the meat in 3-4 minutes until golden brown.
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Turn halfway.
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Place the pork tenderloins on the broccoli terrine..
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Nutrition
250Calories
Sodium0% DV1.115mg
Fat6% DV4g
Protein92% DV46g
Carbs2% DV7g
Fiber28% DV7g
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