Tarragon Potato Pie With Haricots Verts Recipes

CREAMY TARRAGON CHICKEN & POTATO BAKE

Steps:

• Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
• Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
• Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

TARRAGON POTATO SALAD

Steps:

• Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
• While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
• Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.

TARRAGON POTATO PIE WITH HARICOTS VERTS

Steps:

• Peel the potatoes and slice them into 1/8-inch rounds, preferably on a mandoline. Heat grapeseed oil in a large saute pan and cook onion it begins to turn translucent, and stir in garlic. Then add sliced potatoes and stir to coat with oil and onion mixture, and allow to cook for a few minutes. Reduce heat and stir in heavy cream. Cover and let cook slowly over low heat until potatoes are tender. Season generously with salt and pepper and stir in fresh chopped tarragon. Remove from heat and set aside to rest and cool.
• Preheat oven to 375 degrees F. Dust work surface with flour and roll out 2 sheets of puff pastry and cut to the diameter of a metallic pie plate. Shape 1 sheet of the pastry to the dish and add the potatoes. Fill the pastry with the cooled potato mixture. Place the other sheet of puff pastry on top of the pie dish, and seal and flute edges. Brush the top with egg wash.
• Put the dish on a baking sheet on the oven's center rack and bake until crust is golden brown, about 25 minutes. Allow pie to set up for about 10 minutes before slicing.
• While the pie is setting up, steam the haricots verts. Heat the clarified butter in a skillet and saute the garlic. Briefly saute the haricots verts with the garlic, season with salt and pepper and remove from heat.
• Cut pie into wedges or squares, transfer to serving plate, and arrange some haricots verts in a small bouquet at the pointed end of the wedge or square.

PENNE AND GREEN BEANS WITH TOMATO-TARRAGON SAUCE RECIPE - (4.4/5)

Steps:

• Bring a large pot of water to a boil for the pasta. In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings. Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls topped with lots parm cheeze