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Food / Wine

November Recipes by Picard Frozen Foods

By Picard Frozen Foods
13/10/2004

Tel : 020 8992 4488
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

Chicken with morel mushroom and tarragon by Picard frozen food

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.
Suggestion: Serve with Picard's cauliflower florets or mashed potatoes

         
  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

  Rice and seafood salad with curry by Picard
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.

         
Summer fruit cake with cinnamon and orange
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

  Cherry brioche gateau by Picard
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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