Butter mixtures and spreads

Chestnut and herb crust

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

120 g chestnuts
150 g toast
200 g butter
50 g parsley smooth
20 g thyme fresh
20 g rosemary fresh
20 g oregano fresh
10 g garlic clove
14 g salt

Recipe preparation

(1) Bake the chestnut at 180° for 30 min. Dice the toast. Remove the coarse, woody stalks from the herbs and chop. Mix all ingredients together and pour into a pacotizing® beaker. smooth the surface.
(2) Close and label with the lid. Freeze at −20 °C for at least 24 h.
(3) When needed, pacotize® twice. with normal pressure, directly on the seared meat, e. g. B. spread the chicken breast and gratinate it or roll it up in baking paper and refrigerate until ready to use.

Pacojet settings

Mode: Pacotizing®
Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes