Turkey Carbonara Vol Au Vents Recipes

TURKEY CARBONARA VOL AU VENTS

Steps:

• Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
• Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
• Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.

SALMON CAVIAR AND TZATZIKI VOL-AU-VENTS

Steps:

• Wash and dry the potatoes. If the potatoes are fresh, leave the skin on for nutrition. For a more presentable look, you may peel off the skin.
• Poke a knife into both ends of the potato making a deep 'x' each, (taking note that they will be sliced and used like biscuits).
• Wrap each potato in a paper towel, put them on a plate and put it into the microwave.
• If using a 1200 Watt microwave:
• - set the timer to 2:00mins if you're using very small potatoes;
• - set it to 3:30mins for medium-sized potatoes;
• - set it to 5:00mins for large potatoes;.
• - set it 6:00 minutes for huge potatoes!
• Take them out from the microwave and leave them to cool for about 2 minutes We want to achieve firm, not mushy potatoes.
• In the meantime, start the oven at 350 degree fahrenheit.
• Once cooled down, slice those potatoes to the thickness of 0.5cm or 1/4 inch. Discard the ends. Choose 16 of the larger pieces.
• Lay them out on the grill being careful not to overlay. Bake for 10mins and turn off the heat. Leave it to cool inside the oven for 15mins.
• Spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
• Add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.

TURKEY, BRIE & CRANBERRY TRIANGLES

Steps:

• Preheat oven to 180 degrees celsius or 350 degrees fahrenheit.
• Cut pastry sheets into 4 squares.
• In the bottom left corner of each square, place a tablespoon of turkey, a thin slice of brie and a teaspoon of cranberry sauce.
• Moisten the edges of each pastry square with a small amount of water, then fold the unfilled edge of the pastry across diagonally and press the edges lightly together.
• Move the triangles to a lined, non-stick or lightly greased baking sheet.
• Place in oven and cook triangles for 12-15 minutes, until pastry browns slightly.

CHICKEN VOL-AU-VENTS

Steps:

• Pre-heat oven at 180oc.
• Saute garlic, spring onions, tarragon and seasoings in the butter for 2 minutes.
• Reduce heat, add sliced chicken and cook until tender, about 5 minutes.
• Add wine and cream and bring to the boil.
• Combine cornflour with water, then add to the chicken and stir until thickened.
• Spoon into the vol-au-vent cases
• Heat in the oven for 5 mintes.
• Serve it hot.