Phil Vickery's frozen food recipes

Published Monday, 14 July 2014
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According to a new survey, eating more frozen food could halve waste and save families up to £250 a year.

Phil Vickery's frozen food recipes
Phil Vickery cooks up a three course quick and easy summer menu (© Rex Features)

Phil Vickery shows us how to cook a three-course meal, with frozen ingredients, that will feed the family for under £15!

Easy Pork Spring Rolls

Serves: 4 persons
Preparation time: 20 minutes
Cooking time: 15-20 minutes

Ingredients:

  • 1 small pork fillet 300-350g, free of silver skin and fat, defrosted
  • 750g frozen Oriental vegetable mix (Iceland or Aldi)
  • 4 tbsp oil
  • Salt
  • Pepper
  • 16 -20 dried rice paper sheets
  • Few sprigs mint and basil, Thai preferably

Method:

  1. Heat the oil in a large wok or frying pan.
  2. Once hot cook roughly half the frozen veg mix, until nice browned, then palce into a bowl. Repeat with the other half of the veg. Once cooked cool, then season well with salt and pepper.
  3. Finely slice the defrosted pork fillet, the finer the better. Then mix with the cold veg
  4. Lightly wet one side of the rice pancake with a pastry brush or fingers, all over, not soaking thiugh.
  5. Place a small sausage shape of the pork and veg mixture onto the rice paper, to one side.
  6. Then add a few leaves of each of the herb, if using.
  7. Fold the sides into the centre and then roll up, making sure that the top lip is wetted again and roll up and seal well.
  8. Heat 1-2cm of vegetable oil into a wok or deep frying pan.
  9. Fry the rolls until crispy and cooked through, few minutes on each side.
  10. Serve with a little soy sauce.

Summer Chicken Sweetcorn And Pea Pie

Serves: 4-6 persons
Preparation time: 35 minutes
Cooking time: 1 hour 40 minutes in total

Ingredients:

  • 500g block short pastry, defrosted
  • Stock
  • 4 large frozen chicken legs defrosted
  • 2 x 10g chicken stock cubes
  • 600mls cold water
  • Sauce
  • 70g butter, very soft
  • 70g plain flour
  • Salt
  • Pepper
  • 100g frozen peas, defrosted
  • 100g frozen sweetcorn, defrosted
  • 2 tbsp chopped dried or frozen tarragon
  • Beaten egg for the glaze

Method:

  1. Place the chicken legs and stock cubes into a saucepan and just cover with water.
  2. Bring to the boil, then reduce the heat and simmer for 35-40 minutes, or until the chicken is cooked and JUST falling apart with a little resistance.
  3. Once cooked, strain the chicken off and measure the liquid that's left you will need a roughly 500mls
  4. Mix the soft flour and butter together really well.
  5. Place the stock back into the pan and bring to the boil, once simmering whisk the flour and butter mixture in and re boil until you have a thick sauce, this is known as a veloute.
  6. Check the seasoning and adjust.
  7. Roughly pull the chicken apart and add to the veloute, then add the peas, sweetcorn and tarragon.
  8. If you can chill at this point all the better, best overnight to tighten up the mix.
  9. Cut the pastry into 2/3rd and 1/3rd then roll out the 2/3rd piece to fit a 24cm x 3-4cm deep loose bottomed flan ring.
  10. Line well and leave a nice lip on the top.
  11. Re-mix the cold filling and spoon into the pastry base.
  12. Roll out the top and brush the top lip with beaten egg.
  13. Lay the top onto the base and seal and decorate.
  14. Make a small incision in the centre of the pie and bake on a metal tray in a pre-heated oven 180C gas 4 for 35-40 minutes.
  15. Once cooked, remove from the oven and leave to set for 10 minutes.
  16. Cut and serve.

Easy Fruit Ripple Ice Cream

Serves: 6-8 persons
Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients:

  • 250g castor sugar
  • 150mls Cold water
  • 8 egg yolks
  • 575mls very lightly whipped double cream
  • 3 tsp vanilla extract
  • 350g any frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
  • 150g castor sugar

Method:

  1. Place the 250g castor sugar and water in a pan and bring to the boil. Once boiling leave to boil for 5 minutes, bang on, no more no less. I use a small digital timer.
  2. Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.
  3. At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.
  4. Liquidise the fruit and 150g castor sugar together and strain through a fine sieve.
  5. Remove the egg yolk mixture from the machine.
  6. Carefully fold through the lightly whipped cream.
  7. Partially fold through the fruit puree and freeze, beat overnight.
© UTV News
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