Chicken Avocado And Mushroom Vol Au Vents Recipes

Steps:

• Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby.
• Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside.
• Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side.
• Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly.
• Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens.
• Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving.
• Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through.
• To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
• Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
• In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.).
• Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
• Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min's until hot.
• I served our with honeyed carrots and buttered spinach.

Steps:

• Poach the chicken breasts, in the white wine, (3 at a time) and add more white wine if necessary when you cook the next 3 fillets.
• When cooked, keep the chicken warm in a casserole dish.
• Add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
• Remove the cooked mushrooms and add them to the warm chicken breasts.
• Peel and slice the avacados.
• Melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
• Remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
• Warm the brandy and add to the remaining butter.
• Ignite!
• When the flames subside, add the cream and heat to just below boiling point.
• Remove from the heat and allow to cool a little.
• Add beaten egg YOLKS, then the spring onion, peppercorns and reduced wine liquid.
• Gently combine all ingredients well and pour over the warm chicken and avacado.
• Bake at 200'C (400'F) for about 15 minutes.
• Serve with buttered noodles!
• YUM!

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:

• Remove the skin from the chicken breasts& pound the fillets to flatten them slightly.
• Grill or fry the fillets until they are cooked, set aside.
• Heat the butter in a frying pan& add the garlic& saute.
• Add the cream, chicken powder& chives, stir over low heat until thickened.
• Top the fillets with slices of avocado& brie or camembert& heat under a grill so cheese melts.
• Place fillets on serving plate& pour the cream sauce over the top.

Steps:

• Using a large heavy skillet, heat the oil over medium heat.
• Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
• Stir and cook the spices in the oil for 2 minutes.
• Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
• Remove chicken from pan.
• Pour off any excess oil from the skillet.
• Add wine to the skillet and deglaze for about 1 minute.
• Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
• Reduce heat to low.
• Cover and simmer for 30 minutes or until chicken pieces are tender.
• Remove chicken from skillet; keep warm.
• Add half and half to skillet, stirring until incorporated, over low heat.
• Place rice on platter and distribute chicken pieces on top of rice.
• Place avocado slices on top then pour sauce mixture over all.
• Sprinkle top with slivered almonds.

Steps:

• Pre-heat the oven to 200C and spread the Vol-au-Vent cases out onto a tray. Brush them with milk to glaze and then cook the Vol-au-Vent cases for 15 minutes or until golden brown
• Meanwhile, to make the filling- melt the butter in a pan and then add the flour, mix until it turns into a paste, then cook the paste for 1 minute, then gradually add the milk- continue to stir to prevent lumps
• When the sauce is of a smooth, thick consistency, add the chopped chives and the seasoning
• Lightly fry the mushrooms in a little butter, until they are just beginning to turn golden
• Remove the Vol-au-Vents from the oven after 15 minutes and allow to cool before removing the lids
• Spoon a little bit of the sauce into each Vol-au-Vent case and then top with the mushrooms, add more chives to garnish, then serve!