
2 Sauces "Vol Au Vent"
I made those during this Christmas holidays and I found the vol au vent case shaped like a Christmas Tree.
I only made the 2 sauces, stuffed the cases and put them in the oven but this is an easy and express way to have some starters ready. You can add other little bites to complete a simple but tempting start of a meal.
Servings: 10 -12 vol au vent with each sauce.
Preparation time: 10 minutes
Cooking time: 10 minutes per sauce / 5 minutes in the oven.
Ingredients & Method:
Mushroom sauce
1 pack of chestnut mushrooms
1/2 crushed garlic cloves
Salt, paprika
Olive oil
Chive (finely chopped)
Dry origano
1 tbsp of rice milk.
* Wash, clean and slice the mushrooms.
In a small frying pan heat some oil, add the crushed garlic, the mushrooms, salt, a pinch of paprika and stir.
Cook on a medium heat adding the herbs for about 10 minutes. Do not worry if it looks dry, the mushrooms will release some water so cook it without a lid and let it evaporate.
Once ready let them cool then blend them adding the milk.
The sauce should be creamy but firm.
Shrimps and pesto sauce
120gr shrimps (frozen)
Pesto - 1tbsp (you can buy a jar or make it yourself)
1/2 crushed garlic cloves
Brandy - 3 tbsp
Salt and freshly ground pepper
Chive (finely chopped)
Dry origano
1 tbsp of rice milk.
* In a small frying pan, heat some oil. Add the garlic and fry for a few minutes.
Add the shrimps, herbs and turn; add the brandy and let it evaporate while the shrips are cooking.
Do not cook for more than 5 minutes or they will become to 'chewy'.
Season and let them cool off the heat.
Blend them adding the milk. Set aside a few shripms to decorate.
Note:
You can keep them in the fridge for a few days then re-heat and use again.
