Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Game terrine with red onion pickles A traditional cold appetizer in france","ingredients":"For the recipe : game, such as wild boar, pheasant, venison, etc.,pork neck,pork back fat,red wine,liver (chicken, calves' or game),small shallot,cognac,cooked foie gras,groundnut (peanut) oil,salt,pepper,caster sugar,eggs,shelled pistachios,caul\nFor the red onion pickles : red onion,white balsamic vinegar,caster (superfine) sugar\nFor the Parmesan pastry : plain (all-purpose) flour,ground almonds,salt,grated parmesan,soft butter,large egg,capers,cornichons","instructions":"1. The game terrine: Roughly chop the game, pork neck, and fat and place them in a bowl with the red wine. Allow to marinate for about 2 hours.\nSauté the liver with the finely chopped shallot in a little oil over medium heat for 2-3 minutes, then add the Cognac and flambé.\nRemove from heat and drain off the fat.\nFinely mince the game, pork neck, fat, and sautéed liver in a large bowl.\nAdd the diced foie gras, salt, pepper, sugar, eggs, and chopped pistachios, then mix well.\nLine a loaf tin with caul, letting the excess hang over the edges. Fill with the terrine mixture and cover with the remaining caul.\nPress down on the surface with the palm of your hand.\nPreheat the oven to 160°C (320°F; gas mark 2-3).\nCover the terrine with foil, then place in a deep roasting pan or baking dish.\nPour in hot water until it reaches about three-quarters of the way up the sides of the terrine, then bake for about 1 hour. If using a cooking thermometer, it should reach 58°C/137°F.\nRemove the terrine from the oven and water bath.\nPlace a rectangular plate or dish on top of the terrine in its mold, then weigh down with something heavy, like a can, to compress it as it cools.\nChill in the refrigerator for at least 24 hours.\n2. The red onion pickles: Peel and trim the onion, then slice it thinly.\nBring the vinegar, sugar, and 50 ml/1.7 fl oz of water to a boil in a saucepan, then add the onion.\nSimmer over gentle heat for a few minutes, then remove from heat and let cool.\n3. The Parmesan pastry: Preheat the oven to 180°C (350°F; gas mark 4).\nIn a bowl, combine the flour, almonds, salt, and Parmesan. Rub in the butter until the mixture is crumbly.\nAdd the egg and bring the dough together, incorporating the drained and chopped capers and cornichons.\nRoll out the pastry thinly and cut out four 10 cm/4 in circles.\nPlace on a lightly floured baking tray and bake for 10 minutes, or until golden.\n4. Serving: Unmold the terrine and slice it evenly, placing the slices atop the pastry rounds.\nTop with some of the red onion pickles and serve immediately.\nTip: To prepare other terrines, for a 1 kg/2.2 lb mixture, use: 1 egg, 15 g/0.5 oz salt, 2 g/0.07 oz pepper, and 2 g/0.07 oz caster (superfine) sugar.","region":"FR"}