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Circulaire actuelle Quality Foods - Valable à partir du 27.03 au 02.04 - Page n° 1

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Circulaire Quality Foods 27.03.2023 - 02.04.2023
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Les produits de cette circulaire

SPRING HALIBUT Prep Time Cook Time CS STEW FOR TWO EL 1] ECUTL A Fresh BC halibut comes into season in March and in this recipe it's featured in an appealing, perfect for spring stewr. Serve the stew with rice, mashed potatoes or boiled miniature potatoes Ingredients Method 12 baby carrots (see Note) 1. Place baby carrots in a pot and cover with 4 inches of water. Set over 6 medium asparagus spears (tough lower stems removed), cut medium-high heat and bring carrots to a boil. Boil carrots 4 minutes. Now add widthwise into 1 inch pieces the cut pieces of asparagus and snap peas to the pot, return to a boil, and cook 10 snap peas, each cut, widthwise, into 3 pieces 90 seconds to 2 minutes more. Drain vegetables well, cool with ice-cold water, 1 tbsp butter and drain well again. Set vegetables aside for now. 1 tsp olive oil 3 tbsp finely diced shallot or onion 2. Place butter and oil in a 9 inch or similar-sized skillet set over medium heat. 1 medium garlic clove, minced When butter is melted, add the shallots and garlic and cook until softened, about 1 tbsp + 1 tsp all-purpose flour 2 minutes. Stir in flour, tarragon (or thyme) and cayenne and cook 1 minute more, 1/4 tsp dried tarragon or thyme until well combined. Slowly mix 1/4 cup of stock into the flour mixture. When Pinch ground cayenne pepper mixture is very thick, slowly mix in the rest of the stock and the cream (or milk). 1 cup chicken or fish stock, plus more if needed (divided) 2 tbsp half and half (10 per cent) cream or milk 3. Bring this base for the stew to a simmer, then add the cubed halibut. Simmer 280 grams halibut filles, patted dry and cut into 1 to 1 1/2 inch cubes 2 minutes, and add the baby carrots, snap peas, asparagus and green peas to the 2 tbsp frozen green peas stew. Simmer, gentty stirring occasionally, about three minutes more, or until fish Salt and ground white pepper, to taste is just cooked through. Season stew with salt and pepper, mix in the parsley, if 1 tbsp chopped fresh parley (optional) using, and serve. Note: The brand of baby carrots used in this recipe was Grimmway Farms. The bags of baby carrots they sell, available in our Produce Department, are quite small and work well when added whole to a stew

Derniéres circulaires

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SPRING HALIBUT Prep Time Cook Time CS STEW FOR TWO EL 1] ECUTL A Fresh BC halibut comes into season in March and in this recipe it's featured in an appealing, perfect for spring stewr. Serve the stew with rice, mashed potatoes or boiled miniature potatoes Ingredients Method 12 baby carrots (see Note) 1. Place baby carrots in a pot and cover with 4 inches of water. Set over 6 medium asparagus spears (tough lower stems removed), cut medium-high heat and bring carrots to a boil. Boil carrots 4 minutes. Now add widthwise into 1 inch pieces the cut pieces of asparagus and snap peas to the pot, return to a boil, and cook 10 snap peas, each cut, widthwise, into 3 pieces 90 seconds to 2 minutes more. Drain vegetables well, cool with ice-cold water, 1 tbsp butter and drain well again. Set vegetables aside for now. 1 tsp olive oil 3 tbsp finely diced shallot or onion 2. Place butter and oil in a 9 inch or similar-sized skillet set over medium heat. 1 medium garlic clove, minced When butter is melted, add the shallots and garlic and cook until softened, about 1 tbsp + 1 tsp all-purpose flour 2 minutes. Stir in flour, tarragon (or thyme) and cayenne and cook 1 minute more, 1/4 tsp dried tarragon or thyme until well combined. Slowly mix 1/4 cup of stock into the flour mixture. When Pinch ground cayenne pepper mixture is very thick, slowly mix in the rest of the stock and the cream (or milk). 1 cup chicken or fish stock, plus more if needed (divided) 2 tbsp half and half (10 per cent) cream or milk 3. Bring this base for the stew to a simmer, then add the cubed halibut. Simmer 280 grams halibut filles, patted dry and cut into 1 to 1 1/2 inch cubes 2 minutes, and add the baby carrots, snap peas, asparagus and green peas to the 2 tbsp frozen green peas stew. Simmer, gentty stirring occasionally, about three minutes more, or until fish Salt and ground white pepper, to taste is just cooked through. Season stew with salt and pepper, mix in the parsley, if 1 tbsp chopped fresh parley (optional) using, and serve. Note: The brand of baby carrots used in this recipe was Grimmway Farms. The bags of baby carrots they sell, available in our Produce Department, are quite small and work well when added whole to a stew
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