{"id":7145,"date":"2021-12-20T12:44:07","date_gmt":"2021-12-20T11:44:07","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=7145"},"modified":"2023-02-21T18:15:41","modified_gmt":"2023-02-21T17:15:41","slug":"terrina-de-foie-con-miel-de-cana-sobre-pan-de-especias","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/terrina-de-foie-con-miel-de-cana-sobre-pan-de-especias\/","title":{"rendered":"Foie terrine with Andalusian sugar cane molasses on spiced bread"},"content":{"rendered":"
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Ingredients (24 servings)<\/span><\/h3>

For the spiced bread:<\/span> 15 cl of milk; 120 g of honey (thousand flowers or orange blossom honey); 50 g of Andalusian sugar cane molasses; 15 cl of Extra Virgin Olive Oil; 200 g of wholemeal spelt flour; 120 g of whole wheat flour; 1 teaspoon of baking soda; 1 vanilla pod; 1 teaspoon of cinnamon powder; 1\/2 teaspoon ground cloves; 1\/2 teaspoon grated nutmeg; 1\/4 teaspoon coriander powder; a pinch of ginger powder; a pinch of ground black pepper.<\/p>

Para la gelatina de \u00abmieleca\u00f1a\u00bb:<\/span>\u00a0 2 dl de agua; 2 dl de \u00abmieldeca\u00f1a\u00bb; 4 gelatinas en hojas; 1 terrina demicui<\/p>

Method<\/span><\/h3>

The spiced bread:<\/span>\u00a0cook the milk with the vanilla for 5 minutes over low heat. Remove from heat and reserve. Mix the honey and olive oil in a bowl, add the milk and mix. In another container, mix the flour, bicarbonate of soda and spices and gradually add this mixture to the previous one. Line a cake mould and pour in the mixture. Bake at 180\u00ba for 50 minutes. Cool and unmould.\u00a0<\/p>

La gelatina de \u00abmieldeca\u00f1a\u00bb:<\/span>\u00a0hydrate the gelatin in water and dry it well. Heat the water and the Andalusian sugar cane molasses. Once hot add the gelatin.\u00a0<\/p>

Plating:<\/span>\u00a0 the foie is cut into rectangles and decorated with a little pink pepper accompanied by green leaves and a flower.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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AMADOR FERN\u00c1NDEZ<\/a><\/h3>

Chef from Malaga. He left his country at a very early age in search of knowledge of international and French cuisine. After his studies in England, France and Holland he returned to his home town.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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AMADOR RESTAURANT, MALAGA<\/a><\/h3>

A unique Andalusian and international experience, with art hanging on the walls, carefully selected music, breathtaking views of the sea and Malaga.<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

El pan de especias: Cocer la leche con la vainilla durante 5 minutos a fuego suave. Retirar del fuego y reservar. Mezclar las mieles y el aceite de oliva en un bol, agregar la leche y mezclar. En otro recipiente, mezclar las harinas, el bicarbonato y las especias e incorporar poco a poco esta mezcla a la anterior. <\/p>","protected":false},"author":6,"featured_media":7369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[74],"tags":[79],"class_list":["post-7145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta-gastroarte","tag-recetario-gastroarte"],"yoast_head":"\nTerrina de foie con miel de ca\u00f1a, sobre pan de especias - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/terrina-de-foie-con-miel-de-cana-sobre-pan-de-especias\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Terrina de foie con miel de ca\u00f1a, sobre pan de especias - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL\" \/>\n<meta property=\"og:description\" content=\"El pan de especias: Cocer la leche con la vainilla durante 5 minutos a fuego suave. 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