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November Recipes by Picard Frozen Foods
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Chicken with Morel mushrooms and tarragon Serves 4 Defreeze: 8 hours in the fridge Preparation: 15mn. Cooking time: 40mn. From Picard's: 4 Chicken legs 150g Morel mushrooms 200g finely chopped onions 2 tablespoons olive oil 1 tablespoon tarragon 1 teaspoon garlic From your local deli or supermarket: 2 dl dry white wine 10cl double cream salt and pepper
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Cut chicken pieces in two at the joint. In a pan, using the olive oil, seize the pieces for 10 mn. on each side. Add the onions, the garlic, the morel mushrooms and simmer gently for 10mn. Pour the white wine and let it reduce. Add the cream, salt and pepper to taste and continue to cook on low heat for an additional 30 mn. If necessary, cut smaller the largest morel mushrooms, sprinkle the tarragon on top and serve hot.
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| Rice and seafood salad with curry Serves 4 Defreeze: seafood cocktail and basmati rice, 6 min in a microwave Preparation: 10mn. Cooking time: 5 mn. From Picard's: 250g of seafood cocktail with 4 types of seafood (scallops, calamari, prawns and mussels) 200g of basmati rice 1 vegetable bed of gourmet vegetables (petits pois, sugar peas, spinach and broccoli) 1 tablespoon of dill From your local deli or supermarket: 1 tablespoon of curry 2 tablespoons of mayonnaise Juice from one lemon Salt and pepper
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Mix the seafood cocktail together with the ready cooked basmati rice and microwave for 6 mn. Put aside. Microwave the bed of vegetables for 5 mn. at 750 watts and then add to the salad. Prepare the sauce by mixing together the curry, the mayonnaise, the lemon juice and the dill. Pour onto the rice salad. Salt and pepper to taste and leave to rest 1 hour in the fridge before serving.
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Summer fruit cake with cinnamon and orange | ||||
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Serves 8 No defreeze Preparation: 15 min. Cooking Time: 45 min. From Picard's: 450 g of summer fruit cocktail From your local deli or supermarket: 4 eggs 200g butter 200g sugar 200g flour 1 glass of rum liquor 1 orange 1 levelled teaspoon of cinnamon
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Pre-heat oven to 210�C(th.7). In a large bowl, mix the egg yolks, the sugar and the melted butter. Add slowly the flour, the rum, the orange zest and the cinnamon. Beat the egg white and fold them gently into the mix. Add the frozen summer fruit cocktail and coat with flour. Butter and sprinkle with flour a deep sandwich tin, pour the batter and place on the middle shelf of the oven. Cook for 45mn. Suggestion: serve with a Picard raspberry coulis. |
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