Recipe’s from the Riviera By Chef Tania Tanti www.cheftaniatanti.com
Irish Dinner Party Menu
Chicken, Ham, Avocado and Cheddar Parcels Delicious filled pastries
Entrée
2 chicken breasts 2 avocados, sliced 4 slices leg ham 4 slices good English cheddar cheese 4 sheets puff pastry 1 egg, beaten
Slice each chicken beast into half lengthways. Season and pan fry until golden brown on both sides and cooked through. Set aside. Cut each pastry sheet into a large circle, approximately the size of an entree plate. Place the chicken in the middle, top with sliced avocado, ham and a thick slice of cheese. Fold the edges of the pastry inwards to make a parcel. Brush with egg wash and bake in a heated oven at 180 degrees celcius for 20-30 minutes or until golden brown.
Irish Stew
A classic Irish dish using lamb or beef
Main 600g diced beef (rump is good) or lamb 4 medium carrots, diced 3 large brown onions, diced 3 cloves garlic, diced 5 stalks celery, diced 1x1cm 1 pint Guinness Fresh thyme 4 bay leaves 100g plain flour 1 litre beef or lamb stock 4 tbs olive oil 4 potatoes, peeled and cut into quarters freshly chopped parsley to garnish
Heat the oil in a deep, large pan/pot and lightly fry the onions and garlic. Add the meat and brown on all sides. Add the diced carrot, celery and flour and cook on a low heat for a further three minutes. Add the stock, Guinness, potatoes, thyme, bay leaves and season with salt and pepper. Bring to the boil and simmer for an hour or until the meat is tender and the sauce has reduced and thickened. (To include dumplings in the stew, follow the Golden Syrup Dumplings recipe, add an extra 350mls of stock, and add in the last half hour of cooking). Serve hot with fresh parsley and crusty bread.
Feuille de laurier
22
Farine
Thym
Pâte feuilletée
Persil
D’Agneau
Levure Chemique