French Parcels Recipes

Steps:

• Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
• Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
• Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
• Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
• Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
• Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
• Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
• To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
• To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.

Steps:

• Spread a teaspoon of butter on each of 4 sheets of foil. Place a steak in the centre of each sheet.
• Combine remaining ingredients and spread on steaks. Wrap foil around to form parcels and place on a baking tray.
• Bake at 180C for 30 minutes. Serve with jacket or new potatoes and salad.

Steps:

• Preheat oven 190°.
• Rip up 4 pieces of silver foil.
• Put a bit of butter on each and rub around in a circle.
• Place potato slices of the bottom of the foil.
• Place the thin sliced onions on top.
• Now place the pork on top on that.
• Add salt and pepper.
• Place a layer of mushrooms.
• Place on top one more layer of potatoes.
• Put a couple of drops of lemon on top.
• Bring the edges of foil together and twist shut.
• Bake 1 to 1 1/2 hours.

Steps:

• Preheat oven to 375*. Cut 4 sheets of foil, about 12 inches square. Place one breast on each, arrange a quarter of the vegetables on top. Prepare seasoning mixture: In a small bowl, whisk together the oil, basil, lemon juice, and salt and pepper until combined. Spoon about 1/4 of the seasoning mixture evenly over each chicken and vegetable mound. With the chicken and vegetable mound crosswise on the foil, fold the 2 sides over both ends of the chicken. Fold the nearest edge over the chicken; then fold the farthest edge toward you over the whole parcel so that the end folds underneath the parcel. Bake the parcels in a baking dish for 30-35 minutes. Unwrap each parcel and transfer the chicken and vegetables to a serving platter with the juices. This is good with a wild and white rice and sugar snap peas.