Forget the ferry, this week supermarket Aldi is bringing the continental holiday experience to your doorstop with its array of French-inspired dishes. From Chicken à l’Orange to a classic French Apple Tart, these exquisite plates will transport you and your family straight to the beachy shores of St Tropez, without having to leave the house. With all ingredients available in stores now, what are you waiting for? Allez!
Treat yourself to a classic dish, with a French twist, in the form of Aldi’s signature Chicken à l’Orange for just £1.35 per person. Cook the succulent free-range chicken in a combination of vegetables, sweet oranges and season with salt and pepper. Once golden brown, this chicken will be immersed in zesty and vibrant French flavours, ready to eat!
For something a little more rich, indulge in Aldi’s Beef Bourguignon at £2.43 per person. A hearty dish which combines tender beef chunks, smoked pancetta, a selection of herbs and spices and a splash of earthy vin de rouge – a classic French delicacy. Serve with a crusty baguette lathered in creamy butter for the full experiénce française.
Finish off your banquet in true continental style by recreating Aldi’s quick and easy French Apple Tart, made with juicy apples, a tangy apricot preserve and a hint of spicy cinnamon. This dessert is packed with authentic French flavours that will satisfy your sweet tooth all evening long, and for just 95p per person, you can’t go wrong!
Serves 4 – costs £1.35 per person
1.5kg Free Range Chicken
1 tbsp Olive Oil
2 tbsp Chicken Gravy Granules
1kg pack Frozen Vegetable Medley
Salt and Black Pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the chicken in a roasting dish and rub olive oil all over the bird.
Zest 2 of the oranges and sprinkle the zest over the chicken and season with salt and pepper.
Juice the 2 oranges you have zested and pour the juice and water around the chicken in the roasting dish.
Cut the remaining orange into quarters and place around the chicken.
Cover the chicken loosely with tinfoil.
Roast the chicken in the oven for 90 minutes, until cooked through and the juices run clear.
To test take a knife and insert into the thickest part of the chicken leg and gently press the knife against the leg to let the juices run out.
If the juices run clear your chicken is cooked.
To create the sauce:
Remove the chicken and discard the pieces of orange.
Thicken the juices in the roasting dish by whisking in the gravy granules.
Serve with Frozen Four Seasons Vegetable Medley – cook as per pack instructions.
Serves 4 – costs £2.43 per person
700g British Diced Beef
85g Smoked Pancetta
150g Shallots, peeled and halved
2 x Carrots, peeled and cut into chunks
2 x cloves of Garlic, crushed
75ml Red Wine
1 x Quixo Stock Cube
2 tbsp Rapeseed Oil
1 x sprig Fresh Rosemary
1 x sprig Fresh Thyme
½ tsp Salt
½ tsp Pepper
Optional – 1 tbsp The Pantry Cornflour and 1 tbsp cold Water
1 tbsp Butter
200g Button Mushrooms
Specially Selected Sourdough Baguette or Inspired Cuisine Mashed Potato
Pre-heat the oven to 170°C/150°C Fan/Gas Mark 3.
Heat 1 tablespoon of the oil in a large, hob-safe, casserole dish. In small batches, brown the beef and then place on a plate to one side.
Next, add the remaining oil into the pan, followed by the pancetta. Cook for a couple of minutes until the pancetta has started to crisp, then add the shallots and cook for 2 to 3 minutes until they have browned and the pancetta is crispy. Add the crushed garlic and the carrots to the pan and then, over a medium heat, pour in the red wine.
Next, add the beef back into the pan along with 150ml of boiling water and the stock cube, rosemary, thyme, salt and pepper. Place the lid on the casserole dish and transfer to the oven, then cook for 2 hours.
After 2 hours, heat the butter in a small frying pan and sauté the mushrooms for 5 minutes until they have browned. Add the mushrooms to the stew and if the sauce is thick enough then cover with the lid and roast for 20 minutes more. If you want to thicken the stew, mix the water and cornflour and add to the stew along with the mushrooms.
Serve the beef bourguignon hot with fresh crusty bread or mashed potato.
Serves 6 – costs 95p per person
1 x Pack Greenvale Shortcrust Pastry
150g Bramwells Bramley Apple Sauce
3 x Golden Delicious Apples
2 x tbsp The Pantry Light Brown Soft Sugar
1 x tsp Stonemill Ground Cinnamon
1 x tbsp Specially Selected Apricot Preserve
300ml Cowbelle Extra Thick Double Cream
Pre-Heat the oven to 190°C/375°F/Gas Mark 5.
Roll out the pastry and line a 23cm fluted flan tin.
Line with a sheet of baking paper and weigh down with baking beans or rice.
Bake for 10-15 minutes until the pastry is part cooked, remove the baking beans and bake for a further 5 minutes until the pastry is cooked and lightly golden.
Meanwhile peel, core and thinly slice the apples then mix them with the sugar, cinnamon and lemon juice.
When the pastry has cooled spread the apple sauce over the bottom of the tart and arrange the apple slices on top.
Bake for another 15 minutes until the apples have softened and browned slightly.
Warm the apricot reserve and brush over the cooked tart, serve warm with the extra thick double cream.
For more information, please contact the Aldi Consumer Press Office on:
T: +44 207 693 6995 or E: firstname.lastname@example.org
As the cold weather begins to settle in, Aldi has announced the return of some of its best-selling winter warmers. From the popular Heated Throw to a range of Electric Blankets and Hot Water Bottles, including a brand-new Body Wrap Hot Water Bottle, Aldi has those perfect cosy wintery nights covered. Available in-stores only from 23rd November, shoppers better be quick, as once they’re gone, they’re gone!