Phil Vickery's frozen food recipes
Published Monday, 14 July 2014
According to a new survey, eating more frozen food could halve waste and save families up to £250 a year.
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
- 1 small pork fillet 300-350g, free of silver skin and fat, defrosted
- 750g frozen Oriental vegetable mix (Iceland or Aldi)
- 4 tbsp oil
- 16 -20 dried rice paper sheets
- Few sprigs mint and basil, Thai preferably
- Heat the oil in a large wok or frying pan.
- 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.
- Finely slice the defrosted pork fillet, the finer the better. Then mix with the cold veg
- Lightly wet one side of the rice pancake with a pastry brush or fingers, all over, not soaking thiugh.
- Place a small sausage shape of the pork and veg mixture onto the rice paper, to one side.
- Then add a few leaves of each of the herb, if using.
- 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.
- Heat 1-2cm of vegetable oil into a wok or deep frying pan.
- Fry the rolls until crispy and cooked through, few minutes on each side.
- 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
- 500g block short pastry, defrosted
- 4 large frozen chicken legs defrosted
- 2 x 10g chicken stock cubes
- 600mls cold water
- 70g butter, very soft
- 70g plain flour
- 100g frozen peas, defrosted
- 100g frozen sweetcorn, defrosted
- 2 tbsp chopped dried or frozen tarragon
- Beaten egg for the glaze
- Place the chicken legs and stock cubes into a saucepan and just cover with water.
- 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.
- Once cooked, strain the chicken off and measure the liquid that's left you will need a roughly 500mls
- Mix the soft flour and butter together really well.
- 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.
- Check the seasoning and adjust.
- Roughly pull the chicken apart and add to the veloute, then add the peas, sweetcorn and tarragon.
- If you can chill at this point all the better, best overnight to tighten up the mix.
- 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.
- Line well and leave a nice lip on the top.
- Re-mix the cold filling and spoon into the pastry base.
- Roll out the top and brush the top lip with beaten egg.
- Lay the top onto the base and seal and decorate.
- 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.
- Once cooked, remove from the oven and leave to set for 10 minutes.
- Cut and serve.
Easy Fruit Ripple Ice Cream
Serves: 6-8 persons
Preparation time: 15 minutes
Cooking time: 5 minutes
- 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
- 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.
- 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.
- 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.
- Liquidise the fruit and 150g castor sugar together and strain through a fine sieve.
- Remove the egg yolk mixture from the machine.
- Carefully fold through the lightly whipped cream.
- Partially fold through the fruit puree and freeze, beat overnight.
© UTV News