Tarragon recipes - three recipes for tarragon including chicken breast with tarragon sauce. |
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Welcome to our tarragon recipe page.
Including chicken breasts with tarragon sauce, lamb noisettes with tarragon sauce, and goat's cheese and broccoli frittata.
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This page is © Copyright helpwithcooking.com |
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Chicken Breasts with Tarragon Sauce |
This chicken dish combines orange, tarragon and ginger to make a tangy and zesty sauce. Serve with your choice of potatoes, pasta or rice.
Ingredients
- 4 chicken breasts
- ½ pint (300 ml) of orange juice
- 5 fl oz (140 ml) of soured cream
- 1½ oz (40 g) of butter
- 1 chopped onion
- 2 crushed cloves of garlic
- zest of one orange
- 2 tbsp of olive oil
- 2 tbsp of freshly chopped tarragon
- 1 vegetable stock cube
- 1 tsp of cornflour
- 1-inch piece of root ginger, chopped
Method
- Preheat the oven to 400°F (200°C).
- In a large frying pan melt the butter together with the olive oil over a medium - high heat.
- Add the chicken breasts and cook on both sides until they are brown all over.
- Remove from the frying pan and transfer to a casserole dish.
- Add the chopped onion to the frying pan and cook until soft and translucent.
- Add the crushed garlic and stir. Take the stock cube and crumble it into the frying pan also.
- Pour in all of the orange juice except for 2 tbsp. Stir all of the ingredients well.
- Then add the chopped tarragon, ginger and 2/3 of the orange zest. Mix well.
- Pour the sauce over the chicken breasts in the casserole dish and place into the centre of the oven. Bake for 45 minutes.
- In a small bowl or cup, mix together the cornflour and the remaining orange juice until you have a smooth paste. Add to the casserole dish and blend together.
- Place the casserole dish onto the stove and bring the sauce to the boil. Cook until it thickens to the desired consistency.
- Remove from the heat and stir in the soured cream.
- Serve hot with your choice of accompaniment.
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Lamb Noisettes with Tarragon Sauce |
This tarragon sauce that is partnered with lamb is delicious, creamy and easy to prepare.
Ingredients
- 8 lamb noisettes, each 4 oz (115 g)
- 6 oz (170 g) of chopped onion
- ½ pint (300 ml) of chicken or lamb stock
- ¼ pint (150 ml) of white wine
- ¼ pint (150 ml) of double cream
- 2 tbsp of olive oil
- 1 tbsp of tarragon vinegar
- 1 tbsp of freshly chopped tarragon
- salt and pepper
Method
- Preheat the oven to 400°F (200°C).
- Heat 1 tbsp of the olive oil in a large frying pan.
- Add the lamb noisettes and cook on each side until they are brown and the fat is crispy.
- Transfer to a roasting tin and place into the preheated oven. Roast for 10 -15 minutes.
- Add the remaining tbsp of olive oil to the same frying pan. Once hot, add the chopped onion and cook gently until the onions have slightly softened.
- Add the tarragon vinegar and the white wine and bring to the boil. Cook for 3 minutes.
- Reduce the heat slightly and add the cream and the meat stock. Stir frequently and cook for 10 minutes.
- Season with salt and pepper to taste.
- Remove the lamb from the oven and cut the string from the noisettes.
- Add the chopped tarragon to the sauce in the frying pan and also pour in the roasting juices from the roasting tin. Stir well.
- Serve the lamb onto warmed plates with the tarragon sauce.
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Goat's Cheese and Broccoli Frittata |
This Italian-style omelette is a good way to use up eggs and it turns a plain omelette into an exciting dish.
Ingredients
- 8 eggs
- 12 oz (340 g) of broccoli
- 5 oz (140 g) of soft goat's cheese
- 1 small red or green chilli, deseeded and finely chopped
- 1 crushed garlic clove
- 2 tbsp of olive oil
- 2 tbsp of freshly chopped parsley
- 1 tbsp of freshly chopped tarragon
- salt and pepper
Method
- In a mixing bowl beat together the eggs, parsley, tarragon and salt and pepper. Set aside.
- Cut the broccoli florets into small pieces.
- Heat the olive oil in a large frying pan and add the broccoli, chilli and garlic. Cook for 5 minutes and then cover and cook for a further 5 minutes. Stir occasionally.
- Crumble the goat's cheese into the frying pan and mix well.
- Pour in the egg mixture so that it is evenly spread.
- Cook the frittata over a medium heat for about 8 minutes or until the bottom has browned.
- Place a plate over the frying pan and flip the frittata onto it. Slide it back in with the uncooked side face down and cook for a further 3 - 4 minutes.
- Once the frittata is fully cooked through and brown on both sides, divide into portions and serve with a salad.
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