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Food / Wine

Summer recipes offered by Picard Frozen Foods

By Picard Frozen Foods
21/07/2004

Tel : 020 8992 4488
Chicken salad with figs and mangetout
Serves 4
Defreeze : figs for 3 hours in the fridge
Preparation: 15 mn
Cooking Time: 10 mn
From Picard's: 2 skinless chicken breasts (250g)
400g mangetout
200g figs cut into quarters
20g of shallots
2 tablespoons basil
5 tablespoons olive oil
From your local deli or supermarket:
2 tablespoons of crème de cassis
1 tablespoon raspberry vinegar

photo Chicken salad with figs and mangetout by Picard

In a warm frying pan, pour 1 tablespoon olive oil, fry the chicken breasts for 10 mn turning them over half way through cooking time, add salt and pepper to taste. Put them aside. In a pan of salted boiling water, cook the mangetout for 3 mn, drain and pass quickly under a cold running tap. Make a vinaigrette with the remaining olive oil, the crème de cassis, the raspberry vinegar and the shallots and basil. Cut the chicken in fine strips, mix in the mangetout and the figs. Arrange on a plate and add the vinaigrette.

         
  3 Fish Tartare
Serves 4
Defreeze: Selected fish 3 hours in the fridge
Preparation: 10 mn
No cooking required
From Picard's:
600g of selected fish pieces (either Tropical or Cold Seas)
1 tablespoon chives
2 teaspoons ginger
From your local deli or supermarket:
1 egg yoke
2 teaspoon lime
� teaspoon Dijon Mustard
Salt and pepper to taste

  photo 3 fish tartar by Picard
Cut defrosted fish pieces into small dice. Mix them with all the ingredients except the lime. Leave to rest for a few minutes. Add the lime, toss and serve immediately.

         
Penne and green beans with marinated tomatoes
Serves 6
From frozen
Preparation: 10mn (+marinade)
Cooking time: 10 mn
From Picard's:
500g Italian style chopped tomatoes
300g extra fine green beans
7 to 8 tablespoons olive oil
1 tablespoon basil
1 tablespoon parsley
1 tablespoon mint
From your local deli or supermarket:
400g penne
100g parmesan shavings
1 tabespoon balsamic vinegar

  photo Penne and green beans with marinated tomatoes by Picard
Place the chopped tomatoes in a large salad bowl. Add the herbs, the olive oil, the vinegar and mix together. Leave to marinate a few minutes. Cook the pasta al dente in a large pan of salted boiling water. 6 minutes prior to the end of the cooking time, add the green beans. Drain and then pour immediately onto the tomatoes. Mix and serve, covered with parmesan shavings.

         
  Sautéed Veal with broad beans and lemon
Serves 4
No defrosting required
Preparation: 10 mn
Cooking time: 1h10
From Picard's:
750g Sautéed Veal from the Aveyron
400g Peeled broad beans
200g chopped oinons
3 tablespoons olive oil
2 tablespoons coriander
1 tablespoon ginger
1 teaspoon garlic
From your local deli or supermarket:
1 unwaxed lemon
  Sautéed Veal with broad beans and lemon by Picard
  Grate the rind and cut finely. Squeeze the juice from the lemon. Heat the oil in a large pan. Place the veal in the pan together with the oinons, the ginger, the rind and the garlic. Cook for 10 mn under medium heat, stirring occasionally until golden. Salt and pepper. Deglaze with the lemon juice, cover and leave to cook gently for 45 mn. Add the broad beans on top, cover and cook for a further 15 mn. Serve sprinkled with coriander.

 
         
  Melon and mango soup with lime
Serves 6
Defreeze: Fruit 6 hours in the fridge
Preparation: 10 mn
No cooking required
Chez Picard's:
450g melon balls
450g mango slices
1 tablespoon basil
From your local deli or supermarket:
Juice from a whole lime
photo  Melon and mango soup with lime by Picard
Mix together the mango cut into dice, 400g of melon and the lime juice. Add salt and pepper to taste, then the basil and serve in soup bowls decorated with the remaining melon balls.

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