Duck And Vegetable Parcel Recipes

FLOUNDER AND VEGETABLE PARCELS

Steps:

• Preheat the oven to 425 degrees F.
• Season the fish fillets with the salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute the zucchini, carrot, bell pepper, and shallots among the 4 packets. Sprinkle each fillet with 2 tablespoons of the wine and 1/2 tablespoons of the oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
• Stir the parsley into the cooked rice. Divide the rice evenly onto 4 serving plates. Remove the fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives.
• Excellent Source of: Niacin, Vitamin D, Phosphorus, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Protein, Potassium, Vitamin K, Magnesium, Manganese
• Good Source of: Fiber, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Zinc

STEAK AND ONION PASTRY PARCELS

Steps:

• Preheat oven to 220ºC (200ºC fan assisted oven)/425ºF/Gas 7.
• Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper.
• Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper.
• Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions.
• Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg.
• Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.

PORK PARCELS WITH MUSHROOMS

Steps:

• Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
• Place the seasoned flour on a plate and use to coat the pork chops.
• Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
• Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
• seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
• Bake for 45-50 minutes or until the parcel has puffed up.
• Open at the table for maximum effect and serve, spooning over all the delicious juices.

CHICKEN AND POTATO PARCELS

Steps:

• Make four foil packets by the following method, using 1-foot squares of heavy duty aluminum foil: fold square in half and smooth flat. Seal each of the narrow ends by folding over each edge three times to make a 1/4-inch border, smoothing flat after every fold. You should now have a foil packet that is open on one long side. Repeat to form four packets.
• In a bowl or resealable plastic bag, combine the potatoes, chicken cubes, red peppers, onion, celery, and barbeque sauce; mix well. Evenly divide the mixture among the foil packets. Roll up the open end of the packets to seal.
• Place packets on a grill over the coals of a fire. Cook until the potatoes are tender and the chicken is fully cooked, about 25 minutes, depending on the intensity of the heat.