Chicken meatballs with mushrooms

For this recipe, the following elaborations are necessary: 

• Chicken meatballs 
• Tomato sauce
  • For the meatballs sauce: 
  • Prepare a poultry stock using a chicken flavour booster.
  • Cut the vegetables (fillet the garlic, julienne the onion and cut the carrot and the leek into half moons).
  • Poach the vegetables by hardiness order. Degrease, add the red wine and let it reduce. 
  • Mix and bound it with 20 g flour per litre of stock. .
  • Dip with the stock, add tomato sauce to reinforce and give colour to the elaboration. 
  • Blend the ingredients using the blender and the strainer.
  • Boil again and season it with salt and thickness.
• Garnish:
  • Stewed mushrooms: cut them into quarters. (cook from cold with a bit of oil and cover it).
• Place 4 meatballs, over 35 g,  in the trays. Sauce them with 150 g of sauce and place 30 g of garnish on top, until you get 350 g/per portion in each food tray.  Chill (core temperature, under 10ºC in less than two hours). 

PASTEURISATION

• Thermoseal the food trays, place the valve with Valvopack. 
• Put them in the oven at 100% humidity and pasteurise at 96 ºC for 60 minutes. Chill (core temperature under 8 ºC in less than two hours). 
• Store in the refrigerator between 0 ºC and 4 ºC.

REGENERATION

• The inner temperature of the product must reach at least 75 ºC. 
• In the same food tray, regenerate the product in a steam oven at 100% humidity. 
• Or in the microwave for 3 minutes at maximum power. 
• Another way of regenerating consists of taking the product out of its package and heating it in a saucepan.

Portion 350 g approximately

QUANTITIES: chicken (22%), mushroom (4%)