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articles > Food / Wine events
Microwave Express Recipes by Picard Frozen Foods
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CHICKEN AND VEGETABLE WITH TARRAGON Serves 2 No defreeze Preparation: 5 mn Cooking Time: 10 mn From Picard's: : 2 chicken breasts 2 beds of steamed vegetables (mange-tout-baby carrots-onions) 100 g Mediterranean diced tomatoes 2 teaspoons garlic 1/2 teaspoon tarragon From your local deli or supermarket: 5 tablespoon olive oil
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Arrange the beds of vegetables in a deep microwave dish then add the diced tomatoes, garlic and tarragon. Place the chicken breasts brushed in olive oil on top, add salt and pepper to taste and cover with a transparent microwave film. Pierce the film and cook in the microwave on 750 watts for 10min, turning the chicken breasts half way through cooking time.
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| GREEN ASPARAGUS FLANS Serves 4 No defreeze required Preparation 10 min. Cooking time: 12 min. From Picard's: 400 g green asparagus 1 tablespoon chopped chives From your local deli or supermarket: 3 tablespoons thick crème fraîche 3 tablespoons whole milk.
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Remove the asparagus from the freezer 15minutes before starting. Cut the tips and keep aside. Place the stalks in a microwave dish and add the milk. Cook for 4 min. on full power. Mix in a blender, add the crème fraîche, the beaten eggs, the chives plus salt and pepper to taste. Pour the cream of asparagus in silicone muffin mould (or in little ramequins). Add the tips in the mould. Cook on 500 watts for 5min., leave to cool for a while then cook again for 3 min. this time on full power. Serve medium hot, with some tomato sauce if you wish.
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CHERRY BRIOCHE GATEAU | ||||
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Serves 6 No defreeze Preparation: 15 min. Cooking Time: 9 min. From Picard's: 300 g Morello cherries 150- 200 g brioche (sliced) 200 g red fruit coulis 20 g butter From your local deli or supermarket: 2 eggs 100 g caster sugar 2 small bags of vanilla sugar 2 tablespoons Amaretto (or Port) 1 tablespoon icing sugar 15cl milk 15 g almond flakes
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Remove the brioche from the freezer 15min. before starting. Pour the cherries, vanilla sugar, in a deep and flat microwave cake mould or dish, mix together and cook on full power for 3min. Remove from microwave. Wash then grease the dish generously with butter. In a large bowl, beat the eggs, add caster sugar, milk and Amaretto. Dip the brioche slices in the mixture. Lay half the brioche slices in the microwave dish, cover with cherries, and finish with the last layer of brioche. Pour the remaining egg mixture on top and cover. Cook on full power for 3 min. Allow to cool and remove from the dish. Serve cold sprinkled with grilled almonds, icing sugar and the fruit coulis.
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