e onions in the margarine for 2 minutes.
Reduce heat
hroughout the butter.
Refrigerate for at least an hour, or
For the Orange Cognac Sauce: In
Put 1/4-1/2 tsp piece of brie into unbaked vol au vent case (fill case to just below top of pastry).
Bake approximately 12 minutes at 200C until case is browned and cheese is melted.
When cheese is melted, top with 1/4 tsp cranberry sauce.
Serve immediately with copious amounts of wine!
I could not get large vol-au-vent cases and used medium ones
nd place vol-au-vent cases on prepared tray and bake for 6 to
owl.
Place in refrigerator for 30 minutes or more.
For Chicken: Add 4 Boneless & Skinless
Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.
nd stand at room temperature for 15 minutes to cool. Strain
Set the oven to 350\u00b0F Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
Leave to cool.
Beat the eggs together and season with salt and freshly ground black pepper.
Cook over a gently heat until lightly scrambled.
Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
Serve immediately.
ith cooking oil and bake for 40 minutes or until tender
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.
Place half a teaspoon of cream cheese into each vol-au-vent shell.
Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
Place a teaspoon of mixture on top of each oyster.
Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
Allow 5-10 minutes cooling time before serving.
Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.
peppercorns and 1 tsp butter for 4-5 mins, or until
nd simmer over medium heat for 30 mins. Remove veal and
Heat butter in a saucepan and add onion and saute for a few minutes until soft.
Add tuna and cook for a further 3 minutes.
Mix flour into tuna mixture and cook stirring at all times for a another minute.
Add milk, salt and pepper to taste, curry powder and corn and stir until thick.
Simmer on low for about 5 minutes.
Place vol-au-vents on a baking tray and pour tuna mixture in each one.
Sprinkle with cheese and place in a moderate oven until cheese is melted.
callops and shrimp.
Cook for four minutes, then add oysters
epper. You can eat the Vol-Au-Vent as it is, with potatoes