Our Recipes

recipes-entree-chixstrips

Chicken Strips with Mango

Ingredients:

  1. 3.52 oz. cup of Charles & Alice 100% Fruit for All Mango with Apple
  2. 1 lb. chicken strips
  3. 1 cup rice
  4. 1 mango
  5. 1 onion
  6. 1 tablespoon curry paste
  7. 2/3 cup of coconut milk
  8. ½ cup fresh cream
  9. Coriander
  10. Olive oil
  11. Butter
  12. Salt
  13. Pepper

Preparation:

  1. In a dish, mix a cup of Charles & Alice 100% Fruit For All Apple with Mango with cream, salt and pepper and coat the chicken strips.
  2. Let the chicken strips marinate for 30 minutes.
  3. Cook the rice in salted boiling water for 10 minutes.
  4. Meanwhile, finely chop the onion and fry in a pan with a little olive oil.
  5. Add the curry paste, coconut milk, stir and let cook for 5 minutes on low heat.
  6. In another pan, fry chicken strips over medium heat with butter, about 5 minutes on each side.
  7. Once cooked, add them to the curry-coconut milk preparation and cook 2 minutes.
  8. Cut the mango into small cubes and add them at the last moment.
  9. Drain the rice, add 2 Tablespoons of butter and mix.
  10. For each plate, place the rice using a cookie cutter for positioning, add the chicken and sprinkle with chopped coriander.
recipe-entree-porkloin

Pork Tenderloins with Apricot

Ingredients:

  1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
  2. 1.5 lbs. Pork tenderloin
  3. 2 apples
  4. ½ cup of Armagnac (or other Brandy)
  5. Honey
  6. Thyme
  7. Butter
  8. Olive oil
  9. Veal
  10. 2/3 cup fresh cream
  11. Pepper

Preparation:

  1. Place the tenderloin in a baking dish.
  2. Coat it with a 3.52 oz. cup of Charles & Alice 100% Fruit for All Apricot with Apple, sprinkle with thyme and pepper.
  3. Leave to marinate for 30 minutes in the fridge.
  4. Preheat your oven to 410° F.
  5. Add the cream, veal stock and Armagnac (or other Brandy) on filet mignon and bake for 25 minutes.
  6. 10 minutes before the end of cooking, peel the apples and cut them into thin slices.
  7. Butter a pan and fry the apple slices for 3 minutes on each side over low heat.
  8. Add a drizzle of honey and let caramelize by cooking again 3 minutes per side.
  9. Take the meat out of the oven and cut into 1 inch slices.
  10. Serve the tenderloin slices with apple slices and a strip of Charles & Alice 100% Fruit for All Apricot with Apple, on the edge of each plate.