lices inside cavity along with tarragon and truss chicken loosely.
minute.
Add mushrooms, tarragon and salt.
Increase heat
Place the tarragon in a clean glass jar.
Heat the vinegar to just under the boil.
Pour over the tarragon.
Leave to cool without covering the jar.
If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
Leave the jar of vinegar in a dark, dry place for two weeks.
Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
Cap and use for recipes calling for tarragon vinegar.
add the carrots and the tarragon and stir until heated through
Mix in broth, wine, and tarragon; stir over medium-low heat
uice concentrate and 2 tablespoons tarragon in small saucepan over medium
until tender. Add garlic and tarragon. Cook for 1 min. Add
Pour 2 cups water into a 2.5-quart rice cooker. Insert steamer basket. Layer tarragon sprigs, potatoes, leeks and chicken in steamer basket and season. Secure lid and cook for 20 mins.
Add broccoli and secure lid. Cook for 5 mins, or until chicken is cooked through and vegetables are tender.
Discard tarragon. Serve drizzled with oil and sprinkled with fresh tarragon leaves.
il, and the 2 teaspoons tarragon; pour over fish, turning to
For the lemon tarragon dressing, whisk all ingredients in a small bowl. Season to taste.
Thread one lemon wedge onto each of eight bamboo skewers. Thread scallops onto skewers.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook skewers about 1 min each side or until cooked to desired doneness.
Serve scallops with lemon tarragon dressing and salad.
ake the green peppercorn and tarragon dressing, whisk together green peppercorns
istribute 1/2 the chopped tarragon under the skin and season
For the tarragon butter, combine all ingredients in
alt, pepper and mustard. Add tarragon and creme fraiche.
Toast
he vinegar, lemon juice and tarragon, then blend for one minute
ustard and 1/2 tablespoon tarragon leaves. Rub the mixture over
and 1 tsp of the tarragon. Close the cavity with a
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
For the tarragon cream sauce, beat cream cheese until smooth. Stir in lemon juice, mayonnaise, tarragon and 2 tbsp warm water. Season to taste.
In a heated, oiled frying pan, cook chicken, in batches, until browned. Add all chicken back to the pan along with the onion, garlic, bay leaf and wine. Boil, uncovered, 2 mins. Add 1/2 cup water and simmer, uncovered, until reduced and chicken is cooked. Cool slightly and serve with tarragon cream sauce.
utter with 1/2 the tarragon and season. Spread onto the