Salmon en Papillote with Clóna Crème Fraîche
Dairy Cooking with Brian McDermott in association with the National Dairy Council
In a sauté pan or pot heat the butter, add the diced chicken and seal well. Add chopped onion, peppers, chili and sweat for 3-4 minutes with garlic followed by flour and curry powder.
Mix well then add tomato puree, coconut milk and stock.
Stir all the time and allow cooking for 10 -12 minutes... Read the full Recipe
Chowder:
Scrub potatoes and cut into bit size chunks.
Chop the carrot & onion.
Saute the onion in the olive oil in a medium pot until tender.
Over a high heat, add the potatoes, carrots and chicken stock. Cover, bring to a boil, and cook until potatoes and carrots are tender when pierced, 10 to
12 minutes.
Meanwhile, remove any bits of shell/... Read the full Recipe
1. Sieve the flour and salt together in a bowl. Rub in the butter to a sandy mixture.
2. Make a well in the centre. Add the water and combine. Handle as little as possible.
3. Lightly grease a 23cm flan ring.
4. Line thinly with pre-rolled pastry. Cover the pastry with greaseproof paper and fill with baking beans.
5. Bake blind at 190˚C for 15 minutes.
6. Remove from... Read the full Recipe
