Simple Life Matters

Chicken and Asparagus Paupiette Ingredients and Procedures. Ingredients: 16 green asparagus, peeled 4 chicken breasts 50 ml soya sauce 30 g tarragon mustard 400 ml chicken or vegetable stock 200 ml single cream Salt and pepper Preparation: Cut the asparagus 12 cm from the tip and save the stems. Season each chicken breast with salt and pepper, drizzle with soya sauce and brush with mustard. Top each one with 3 asparagus. Roll up, keeping the tips visible. Secure with string or a cocktail stick. Steam for 15 minutes, with the remaining asparagus and stems on the side. Cook at the same time as the starter and dessert. Bring the chicken stock to a boil, add the cooked asparagus and stems, blend with a hand blender or food processor. Stain through a sieve and add the cream. Adjust the seasoning and pour over the chicken, served up in the middle of each plate.

Chicken Liver Cup with Pear- Tefal Actifry Recipes. Ingredients 200 g uncooked chicken livers 1 pinch sugar 1 pinch ground nutmeg 1 pear, peeled & diced 2 slices multi-g rain or granary bread, diced 4 thick slices of brown bread, toasted Salt, pepper Preparation Devein the chicken livers and cut in to bite size pieces. Season with sugar, nutmeg, salt and pepper. Place the pieces of chicken livers in the cups, alternating with the diced pear and diced bread, so it is layered. Seal tightly with the lids. Steam for 15 minutes with the main course and the dessert. When cooked, remove the lids. Allow to cool and serve with the toasted brown bread. You want it all: your food needs to be tasty, healthy and convenient at the same time! With our Nutritious & Delicious recipes, you can finally have a pleasing and balanced diet. Tefal provides you with innovative cooking appliances and unique recipes that maintain the best nutritional value of all ingredie...

Chicken Liver Moulds with Lobster Sauce Ingredients and Procedure. Ingredients 250g chicken livers 100 ml milk 3 eggs 50 ml (3 tblsp) Port wine Salt Pepper 4 tblsp bisque of lobster (canned) 4 tblsp double cream. Preparation Cut the chicken liver into cubes. Put the milk, port and livers into a saucepan. Bring to the boil for 1min. Place in a food processor. Add the eggs. Season and process for 2 mins. Push through a sieve. Divide between 4 buttered ramekin dishes and cook for 13 - 14 mins in the steaming bowl. For the lobster sauce : bring the lobster bisque to the boil. Season. Turn the moulds out onto a warmed plate. Surround with the sauce and serve piping hot.