{"id":1087,"date":"2018-09-12T11:58:31","date_gmt":"2018-09-12T11:58:31","guid":{"rendered":"https:\/\/www.granavida.com\/blog\/?p=1087"},"modified":"2018-09-12T15:55:20","modified_gmt":"2018-09-12T15:55:20","slug":"wonton-de-gamba-granada-mollar-de-elche-y-menta-con-aceite-de-lima","status":"publish","type":"post","link":"https:\/\/www.granavida.com\/blog\/wonton-de-gamba-granada-mollar-de-elche-y-menta-con-aceite-de-lima\/","title":{"rendered":"Wonton de gamba, Granada Mollar de Elche y menta con aceite de lima"},"content":{"rendered":"

Ingredientes:<\/strong>\"\"
\n– 1 Magret de pato.- 2 granadas mollar de Elche.
\n– 3 mandarinas.
\n– 1 cucharada sopera de az\u00facar.<\/p>\n

– 12 mini chalotas.- 16 kumquat.<\/p>\n

– Aceite de oliva virgen.<\/p>\n

– 2 hojas de gelatina.<\/p>\n

– 1 cucharada de postre de maicena.<\/p>\n

– Agua mineral.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Salsa:<\/strong><\/p>\n

Ponemos los granos de la granada mollar de Elche en un cazo, el az\u00facar y removemos. Tapamos con papel \ufb01lm<\/p>\n

y dejamos reposar en la nevera unas cuantas horas. Sacamos y dejamos a temperatura ambiente, cubrimos<\/p>\n

con agua y ponemos al fuego. Cuando hierva bajamos el fuego y cocinamos hasta que los granos est\u00e9n<\/p>\n

blandos. Pasamos por pasapur\u00e9s y colador. Guardamos 1\u20442 vaso de vino para la gelatina y el resto para salsa.<\/p>\n

En un cazo ponemos el zumo de granada, ralladura mandarina y su zumo, a\u00f1adimos una pizca sal, ponemos el fuego a tope, cuando hierva lo bajamos hasta que reduzca a la mitad. Incorporamos la maicena desle\u00edda en un poco de agua fr\u00eda, dejamos que espese y a\u00f1adimos sal. Guardamos parte de la salsa para las cebollitas.<\/p>\n

Magret:<\/strong><\/p>\n

Cortamos la piel en rombos sin tocar la carne, la salamos, pimentamos y pincelamos con un poco de aceite.<\/p>\n

Ponemos la sart\u00e9n y cuando est\u00e9 muy caliente doramos comenzando por el lado de la piel. Damos la vuelta y<\/p>\n

cocinamos por el otro lado, retiramos el exceso de grasa, cubrimos con la salsa y dejamos reposar.<\/p>\n

K<\/strong>umquat:<\/strong><\/p>\n

Los cortamos en cuatro, los ponemos en un cazo y cubrimos con agua y una cucharada de az\u00facar de postre.<\/p>\n

Dejamos cocinar hasta que est\u00e9n tiernos y brillantes.<\/p>\n

Cebollitas glaseadas:<\/strong><\/p>\n

Las metemos en el microondas sin pelar, dos minutos. Las pelamos y las ponemos en un cazo, las cubrimos con<\/p>\n

la salsa de granadas y las dejamos cocinar hasta que est\u00e9n tiernas y caramelizadas.<\/p>\n

Gelatina de granada:<\/strong><\/p>\n

Ponemos a remojo las hojas de gelatina, calentamos el zumo y cuando comience a hervir le a\u00f1adimos las hojas<\/p>\n

escurridas, movemos y cuando est\u00e9n disueltas colamos y dejamos enfriar en la nevera.<\/p>\n

P<\/strong>ara terminar:<\/strong><\/p>\n

Precalentamos el horno a tope. Antes de comer metemos el magret (8 minutos).<\/p>\n

[sdm_download id=\u00bb1091″ fancy=\u00bb1″ new_window=\u00bb1″ color=\u00bbblue\u00bb]<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes: – 1 Magret de pato.- 2 granadas mollar de Elche. – 3 mandarinas. – 1 cucharada sopera de az\u00facar. – 12 mini chalotas.- 16 kumquat. – Aceite de oliva virgen. – 2 hojas de gelatina. – 1 cucharada de postre de maicena. – Agua mineral.       Salsa: Ponemos los granos de la … Leer Mas<\/a><\/p>\n","protected":false},"author":1,"featured_media":1088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"\nWonton de gamba, Granada Mollar de Elche y menta con aceite de lima | Blog de Granavida\u00ae<\/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:\/\/www.granavida.com\/blog\/wonton-de-gamba-granada-mollar-de-elche-y-menta-con-aceite-de-lima\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wonton de gamba, Granada Mollar de Elche y menta con aceite de lima\" \/>\n<meta property=\"og:description\" content=\"Ingredientes: – 1 Magret de pato.- 2 granadas mollar de Elche. – 3 mandarinas. – 1 cucharada sopera de az\u00facar. – 12 mini chalotas.- 16 kumquat. – Aceite de oliva virgen. – 2 hojas de gelatina. – 1 cucharada de postre de maicena. – Agua mineral.       Salsa: Ponemos los granos de la ... 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