Chicken Vol Au Vent With Tomato Mango Relish A1 Recipes

Steps:

• Make salsa by mixing together ingredients from pineapple to vinegar together thoroughly in a bowl.
• Place in refrigerator for 30 minutes or more.
• Preheat oven to 300°F (150°C), set the baking sheet to be around the middle of the oven.
• Place a piece of cooked chicken in each case that fills it to about half way.
• Top with a little cheese, it will melt down a bit during cooking but leave some room at the top for the salsa to be added after cooking.
• Bake filled vol-au-vents case on a baking sheet for 10-15 minutes until cheese has melted, keeping an eye on it to make sure the vol-au-vent cases don't burn.
• Top each evenly with the salsa mix (about 3/4 teaspoon each) and serve.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet., Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. Place the center circles also on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes. Bake until dark golden brown, 20-25 minutes. Cool on a wire rack., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until blended; remove from heat., When cool enough to handle, hollow out pastries with a small knife. Fill with chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries on the side.

Steps:

• 1. Put 1/4 cup of cooking oil in a large fry pan.Cook chicken pieces over medium heat for 5 minutes and set aside. To oil in pan add the 1/4 cup of onion. Cook for 2 minutes...be careful not to burn.Add the wine, chicken broth and tarragon. Bring to a boil than simmer uncovered for 3 minutes.Add the whipping cream and simmer 1 - 2 minutes longer until sauce thickens slightly and coats the back of a spoon. Return chicken to skillet along with 1/2 tsp pepper Stir well Serve over pastry shells.
• 2. Cook Pastry shells according to package directions. Be sure to clean out centres before filling with chicken mixture. I usually double or triple the liquid ingredients as I love this sauce!!!

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.

Steps:

• For Chicken: Add 4 Boneless & Skinless Chicken Thighs, 1/2 cup A.1. Original Sauce, ¼ cup Olive Oil, 1 tablespoon Agave Nectar, 1 tablespoon minced Garlic, 1 tablespoon Fresh Tarragon, 2 chopped scallions, ½ teaspoon Salt and ¼ teaspoon Pepper to a zip top bag and place in the refrigerator overnight. Remove from the refrigerator 1 hour before you are ready to cook. Preheat oven to 350 degrees. Place chicken and marinade in an oven safe dish and cook 25-30 minutes, or until juices run clear. When it's cool enough to touch, chop the chicken into ½ inch cubes and return to the dish you cooked it inches.
• For Relish: Combine all tomato mango relish ingredients in a bowl and set aside.
• For Sauce: In a saucepan over medium heat, cook onion and mushrooms in butter 5 minutes, until soft. Add the flour and cook about 2 minutes until all the raw flour has cooked out and looks like wet sand. Add the Half & Half and bring to a boil. Then reduce to a simmer. Add the goat cheese and stir until it's melted. Add the peas, carrots, chopped chicken, any remaining marinade and nutmeg.
• . For Vol-au-Vent: Place Puff Pastry on a lightly floured cutting board and cut into 6 rectangles. Then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
• To Assemble: Carefully separate the puff pastry rectangles into 2 pieces each. (You'll notice that there will be a natural middle spot). Use your fingers to depress a well in the bottom and fill each one with about 1 soup ladle full of the chicken mixture. Top with about a tablespoon of the tomato mango relish. Replace the top and spoon just a bit of both the sauce and relish over the top. Serve hot.

Steps:

• Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

Steps:

• Bake patty shells on a sheet according to package directions.
• Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
• Add the bell pepper and the bay leaf and some salt and pepper.
• Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
• Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
• Stir in the asparagus and cream and peas.
• Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Steps:

• Heat oven to 400 degrees.
• Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
• Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
• Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
• Garnish with a few sprigs of cilantro and serve immediately with the sauce.
• NOTES.
• Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
• If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.

Steps:

• If you would rather not make the pastry you can purchase Vol au Vent shells and can skip the first several steps.
• Roll the pastry out to 1/4 inches thick on a well floured board.
• Cut six 3 inches circles with a pastry cutter. Make a smaller cut 1/4 " inside each case all around but do not cut all the way through.
• Place on ungreased baking tray and chill in the refrigerator for 30 minutes.
• Brush the tops of the cases with the egg and water glaze and bake at 400 degree for 20 minutes or until well risen and golden.
• Cool on a wire rack then carefully remove the lids with a sharp knife and scoop out any uncooked mixture.
• Filling.
• melt the butter in a skillet and add the sliced mushrooms. Cover and cook for 2 minutes.
• Blend in the flour and cook for 1 minute.
• Blend in the milk, bring to a boil then lower to a simmer for 2 minutes.
• Season well with salt and pepper.
• Fill the prepared cases with the filling, replace the lids and return to a 400 degree oven for another 10 - 15 minutes. Be careful they do not burn.
• prep time includes making the shells.