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Food / Wine

Monochrome Recipes by Picard Frozen Food

By Picard Frozen Foods
05/04/2005


Tel : 020 8992 4488

CHAUD FROID OF PINEAPPLE AND MANGO


Serves 4
Defrosting: mango and passion fruit and mango coulis
Preparation: 10 min
Cooking Time: 10 min

From Picard :
4 mango slices
300g pineapple pieces
200 g Thai passion fruit and mango coulis
1 tablespoon of mint
1/2 litre of mango and passion fruit François Théron sorbet.


From your local deli or supermarket:
20 g butter
50 g honey
1/2 lemon

CHAUD FROID OF PINEAPPLE AND MANGO

In a hot frying pan, cook the pineapple pieces in the honey and butter until golden for approx. 10 min. Sprinkle the mint at the end of the cooking time, add the coulis the lemon juice and carry on cooking for a short while. Place the think slices of mango on the plates together with the pineapple pieces, the coulis and 1 scoop of sorbet.

         
 

GREEN VEGETABLE SALAD WITH HERBS AND LEMON
Seves 4
No defrosting required
Preparation: 5 min.
Cooking Time : 6 min.


From Picard :
200 g green asparagus
150 g sugar peas
100 g peeled broad beans
200 g very fine green beans
200 g broccoli florets
2 tablespoons shallots
3 salad herbs
1/2 teaspoon mustard with basil


From your local deli. or supermarket:
5 tablespoons olive oil
1/2 lemon

  GREEN VEGETABLE SALAD WITH HERBS AND LEMON
Boil the green beans, the asparagus and the broccoli florets for 3min. in a large pan of salted boiling water. Then add the sugar peas and the broad beans and carry on cooking for another 3 min. Drain and place under a cold running tap. Cut the asparagus into two and keep only the tips. In a salad bowl, mix the mustard with 1/2 a lemon juice, the olive oil, the shallots and the herbs. Salt and pepper to taste. Add the vegetables and toss well before serving.

         
HALIBUT WITH VANILLA AND FENNEL

Serves 4
No defrosting required
Preparation: 15 min
Cooking Time: 15 min

From Picard :
4 halibut pieces
450g of fennel hearts


From your local deli. or supermarket:
5 tablespoons olive oil
1 teaspoon vanilla extract
1 lemon

  HALIBUT WITH VANILLA AND FENNEL
Cook the fennel hearts for 15 min. in a 1/2 litre of salted water with the vanilla extract, 2 tablespoons olive oil and 1/2 lemon. Drain the fennel and keep the cooking stock. Use 1dl and process with 50g of the fennel heart. Sieve. At the same time, brush the fish pieces with oil and lemon, salt, pepper and steam for 15 min. Break the fennel into pieces and place on the plates. Add the halibut and pour the sauce on top.

         

TROPICAL PRAWNS AND BABY CARROTS WITH ORANGE
Serves 4
Defrosting: orange juice
Preparation: 10 min
Cooking Time: 15 min


From Picard:
200 g Peeled tropical prawns (20-25 pieces)
500 g whole baby carrots
150 g blushed tomatoes
25 cl of blood orange juice
1/2 tablespoon ginger.


From your local deli. or supermarket:
20 g butter
Chilli pepper from Espelette.

            TROPICAL PRAWNS AND BABY CARROTS WITH ORANGE from Picard Frozen Food

In a large pan of salted boiling water, cook the carrots for 14 min. Drain and butter them up with 10g of butter. Meanwhile, in a hot frying pan, reduce the orange juice and the ginger to 2/3. Add the prawns and cook for another 2 min. Remove the prawns and whip the sauce with the remaining butter, add the blush tomatoes, salt and pepper to taste and warm up. Serve the prawns covered with the sauce and accompanied with the carrots and sprinkled with chilli pepper.

COMMENTS:

07/02/2010 - family.haggar said :

is there a Picard in London ?????
if not...why not ?????

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