Fricassee: Brazilian creamy corn vegan chicken -- (clone)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 persons

Fricassee: Brazilian creamy corn vegan chicken -- (clone)

Ingredients

  • 6 greenish Roma tomatoes
  • 2 tablespoons of finely minced white onions
  • 2 tablespoons of capers, finely minced
  • 2 tablespoons of finely minced green onions
  • 2 tablespoons of minced parsley
  • 2 tablespoons of finely minced cornichons or pickles
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon of Worcestershire sauce (recipe below)
  • 1 tablespoon of vegan mayo
  • Lemon
  • Extra virgin olive oil

Instructions

  1. Blanch the tomatoes:
  2. Make criss-cross on the bottom of the tomatoes, add them to a pot with boiling water and let them boil for 1 minute. Remove the tomatoes from the boiling water, add them to a bowl with icy water. Peel the tomatoes dressed them, put them in a baking sheet, sprinkle with salt, put the baking sheet in the oven for 25 minutes at 230°C or 440°F. Remove the tomatoes from the oven, chop them into medium pieces, add them to an icy bowl. Add the remainder of the ingredients and stir them gently.
  3. Add the tomato tartare into ring molds or serve it in the best French bistro-style; with a side of French fries or warm toasted! Bon appétit
https://chefjanapinheiro.com/i-have-veganized-michelin-star-chef-erick-jacquins-steak-tartare/