1 tablespoonful of Tasteless oil (e.g. Sunflower oil)
50 g of Chinese noodles
Baking paper (to keep the baking sheet clean)
Preparation
Marinate the lemon juice with the Cenovis and with the ground ginger.
Coat the chicken breasts with some of the marinade, reserving the rest. Add salt and pepper.
Cook the Chinese noodles in salted water. Drain them.
Finely shred the sugar peas into julienne strips.
Cut out 4 squares of 50 cm from the baking paper.
Put the mung bean sprouts, the “mange-tout” pea julienne and the noodles in the middle and place the chicken breast on top.
Close the paper tightly, forming the shape of a heart.
Cook 8 minutes in the oven at 100° C.
Sauce to accompany: to the rest of the marinade add the oil; season to taste.
Medallions of pork stuffed with courgettes and Cenovis
Ingredients (for 4 persons)
1 Filet mignon de pork
1 large courgette
2 teaspoonfuls de Cenovis spread
½ pot of cream sauce
Salt, pepper
1 tablespoonful of Oil
Preparation
Cut the meat into thick slices. In the middle of the slices make a slit to form a pocket (do not open too wide).
Cut the courgette(s) into small dice.
Take the vegetable dice (2 -3 tablespoons) and mix them with 1 teaspoonful of Cenovis. Add salt and pepper. Put the mixture into the pockets of the meat. Add salt and pepper.
Heat a frying pan and brown the medallions of pork with the oil.
Remove from the heat and place them in an ovenproof dish.
Put the rest of the courgette(s) into the frying pan and let them sweat slowly. Add the cream sauce. Set aside.
Bake the Medallions for 15 minutes in an oven at 100° C. Let them rest for some minutes before serving.
Reheat the courgettes without bringing them to the boil and season with 1 teaspoonful of Cenovis.
