Darlings, always a fan of the grape (especially in liquid form) one doesn’t need an excuse for its addition .
Don’t you just love a sweet surprise in a salad or a humdrum dish? One really must buy a Tagine and start flinging in apricots for a change.
We had some F.F’s ( fabulous friends) round for lunch and the salad passed muster because of the slivers of apple and the wine kept perfectly chilled simply and prettily by adding frozen grapes .
If we wanted ones beverage to become diluted ( by plonking in ice cubes) we would order a spritzer!
Vèronique is usually done with Sole, sometimes done with chicken and occasionally even a salad .
Chicken salad Veronique ( Ina Garten)
4 split (2 whole) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2
Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
For the chicken Veronique
- 4 boneless skinless chicken breasts
- salt and freshly ground black pepper
- 25g/1oz butter
- 350ml/12fl oz white wine
- 350ml/12fl oz chicken stock
- 450ml/16fl oz double cream
- 175g/6oz green grapes, halved
1. For the chicken Veronique, season the chicken breasts with salt and freshly ground black pepper. Heat a frying pan until hot, add the butter and chicken breasts and cook for 30 seconds, or until just coloured, on each side.
2. Add the white wine and chicken stock to the pan and bring to a simmer. Reduce the heat and poach the chicken for 15-20 minutes, or until it is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer).
3. Remove the chicken from the sauce and transfer it to a warm plate, cover and leave the meat to rest while you make the sauce.
4. Turn the heat up and bring the liquid used for poaching the chicken back to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and cook for a further two minutes, or until thickened. Return the chicken breasts to the sauce and mix to coat the chicken in the sauce.
5. Season with more salt and freshly ground black pepper, to taste, and, when ready to serve, add the grapes and mix well.
Serve with crisp potatoes, rice, or soft buttered noodles.
Recipe James Martin. Delicious.
The recipe is also scrummy.
About 25 green grapes
4 x Dover sole fillets, skinned and cut in half (so 8 pieces)
200ml fish stock
1 bay leaf
Zest of ½ lemon
100ml dry vermouth
Handful of chopped tarragon
Buttered new potatoes and peas
Preheat the oven to 200°C/gas mark 6. Firstly, skin the grapes. Cover them with boiling water, leave for 45 seconds then plunge into ice water. The skins should come off easily. Once peeled, cut them in half and remove the seeds.
Roll the fillets up into a roll, with the former skin side facing inwards. Arrange in a single layer in a baking dish and dot with butter.
Mix the stock, bay leaf, lemon zest and vermouth and pour around the fish. Cover and bake for about 8 minutes.
Once cooked, carefully pour the poaching liquid into a hot pan, and heat until it has reduced to about 100ml.
Stir in the cream and grapes, then reduce again. Finally, scatter with tarragon.
Serve the rolled fillets with buttered new potatoes and peas.