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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
	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
	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
	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
	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
	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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Matthieu Kassovitz, cinq mondes, Oto-rhino-laryngologues, Gabrielle, Vacances, Darphin, Mathilde, ricard, Jewish Book Week, Education, londres, bière, mode, 1973, e-change, Charles Peggy, vin, musique, vacherin, Tom McCarthy, francais, été, Charlotte Gainsbourg, London Fashion Week,