Fresh or frozen? Recipes
Key: ambient - A; chilled - C; frozen - F
Baked Garlic Chicken & Pancake Tagliatelle
Ingredients
- Chicken supremes skinless (C)
- Boursin (C)
- Beechwood smoked back bacon (F)
- chopped garlic (F)
- French butter crepes, shredded (F)
- Mange tout (F)
- Chopped flat leaf parsley (F)
Method
1 Smother the chicken in Boursin. Wrap in bacon and pan fry in butter for seven minutes on each side.
2 Melt some butter and gently fry the chopped garlic.
3 Toss shredded crepes and mange tout in the butter for two minutes.
Serve with the chicken sprinkled with finely chopped parsley.
Stuffed Mushrooms
Ingredients
- Breakfast mushrooms (C)
- Stilton & chestnut paté (F)
- Pre-fried sliced onions (F)
Method
1 Brush the fresh field mushrooms with olive oil and season well.
2 Top with the stilton & chestnut pate and onions.
3 Bake at 180°/350°F/Gas Mark 5 for approximately 15 minutes.
Caramelised Orange Mille Feuille
Ingredients
- Filo pastry (F)
- Orange juice (A)
- Granulated sugar (A)
- Fresh orange segments (C)
- Greek-style yogurt (C)
- Pistachio kernels, chopped (A)
Method
1 Brush the pastry lightly with vegetable oil and layer in pairs. Bake in the oven at 220ºC/425°F/Gas Mark 7 for approximately four minutes, until crisp and golden.
2 Dust each pair with a light sprinkle of icing sugar.
3 Boil the orange juice with the granulated sugar until you have thick caramel. Leave to cool slightly before adding the fresh orange segments.
4 Chill.
5 Separate the oranges from the caramel and mix with the Greek yogurt.
6 Layer the pastry with the orange mixture
Serve on a chilled plate with the caramel poured around. Sprinkle with pistachios to decorate.
