Chicken Strips with Mango
- 3.52 oz. cup of Charles & Alice 100% Fruit for All Mango with Apple
- 1 lb. chicken strips
- 1 cup rice
- 1 mango
- 1 onion
- 1 tablespoon curry paste
- 2/3 cup of coconut milk
- ½ cup fresh cream
- Olive oil
- 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.
- Let the chicken strips marinate for 30 minutes.
- Cook the rice in salted boiling water for 10 minutes.
- Meanwhile, finely chop the onion and fry in a pan with a little olive oil.
- Add the curry paste, coconut milk, stir and let cook for 5 minutes on low heat.
- In another pan, fry chicken strips over medium heat with butter, about 5 minutes on each side.
- Once cooked, add them to the curry-coconut milk preparation and cook 2 minutes.
- Cut the mango into small cubes and add them at the last moment.
- Drain the rice, add 2 Tablespoons of butter and mix.
- For each plate, place the rice using a cookie cutter for positioning, add the chicken and sprinkle with chopped coriander.
Pork Tenderloins with Apricot
- Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
- 1.5 lbs. Pork tenderloin
- 2 apples
- ½ cup of Armagnac (or other Brandy)
- Olive oil
- 2/3 cup fresh cream
- Place the tenderloin in a baking dish.
- Coat it with a 3.52 oz. cup of Charles & Alice 100% Fruit for All Apricot with Apple, sprinkle with thyme and pepper.
- Leave to marinate for 30 minutes in the fridge.
- Preheat your oven to 410° F.
- Add the cream, veal stock and Armagnac (or other Brandy) on filet mignon and bake for 25 minutes.
- 10 minutes before the end of cooking, peel the apples and cut them into thin slices.
- Butter a pan and fry the apple slices for 3 minutes on each side over low heat.
- Add a drizzle of honey and let caramelize by cooking again 3 minutes per side.
- Take the meat out of the oven and cut into 1 inch slices.
- 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.