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
Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
