No time to marinate the meat for the BBQ? Not a problem here! Just grill and add our Tzatziki sauce! All the flavor and no headeache…
INGREDIENTS for 1 chicken breast
- 1 chicken breast
- 5 tbsp (75ml) of Le Grand’s Tzatziki Sauce
- 2 tbsp (30ml) of fresh chives, chopped
- 2 tablespoon (30ml) of lemon juice
- Sea salt to taste
PREPARATION
- Grill the chicken breast your favorite way, adding a pinch of sea salt and the lemon towards the end
- Onced cooked, cut it lengthwise to “sandwich” the Tzatziki inside and on top
- Add the chives and serve!
First recipe with our brand new Tzatziki! Really everything from vegetables to meat and salads benefits from this summery version of Tzatziki. Of course this recipe is simple and tasty, time is of the essence, but taste is THE essence… of a good meal!
INGREDIENTS for 1 chicken thigh
- 1 chicken thigh
- 2 tablespoons of Le Grand’s Tzatziki
PREPARATION
- Gently pull the skin from the meat and fill with Tzatziki as much as you can
- Cook on the BBQ or in the oven for about an hour @ 375F ”et voilà!”
Thierry Daraize is one of Quebec’s most active chefs. TV, radio, magasine, newspaper, and his latest book Top Gourmand keeps this man verry busy!
He took the time, nevertheless, on saturday the 8th of may in “Le Journal de Montréal” to analyse and rank 6 pestos made in Quebec. His criteria was highs, but he was not out to “destroy” anyone. A few competitors lost a couple feathers though.
Le Grand’s Garden pesto ranked first with 17 points on 20. The lowest was 3 on 20. You think it made our day? You bet it did! He was judging taste, color, texture and freshness. In all fairness most pestos did ok, and that’s good for the industry. Pestso is growing in sales and usage and overall quality is improving.
We won’t sit on our laurels, you dont do that to such a fine herb, but what great motivation for us to be ranked by such a fine palate…
Here is our latest creation… Tzatziki! Different from all the other ones on the market!
We have worked hard to bring you a light and yet tasty version of this summery Meditarenean sauce.
We have privileged real fresh herbs, such as dill and mint. The garlic takes a back seat so you can enjoy our Tzatziki and have a social life… We also use premium Greek style yogourt and no sour cream. No sugar, no oil and no gum of any kind are to be found in our Ttzatziki. In one word it’s natural.
Fresh like a summer breeze our Tzatziki brings the Mediterranean touch for your eveyday “cuisine”.
Right now you can find our Tzatziki in independant stores of the greater Montreal region and in Quebec’s IGA starting the 17th of May.
Email us your impressions and recipes and we will send you a coupon for a free Le Grand’s product.
Tatiana got this recipe from the Gazette I think… and thought I should adapt it and use one of our products to complement it.
Perfect idea as I was out of inspiration. This little recipe marries mustard and Spicy Tapenade and prunes and is absloutely sublime. I had to make it three times this week to satisfy the demand…
INGREDIENTS
- 1 pork filet, about 8 onces (400g)
- 1 apple, minced
- 1 or 2 cups of prunes, cut in half and soaked in hot water for 15 minutes (at least double the volume of the prunes, you will need it to “steam” this recipe)
- 5 garlic cloves, crushed
- 8 onces (200ml) of 35% cream
- 2 tablespoons (30ml) of Dijon’s mustard
- 3 tablespoons (45ml) of Le Grand’s Spicy Tapenade or Mild Tapenade or Sundried Tomato Pesto
PREPARATION
- Soak the prunes for about 15 minutes in hot water
- Cook the pork to about 80% in the oven or BBQ
- In the meanwhile sauté the apples in oil and butter for 5 minutes at high then lower the heat a bit
- Add the garlic and brown lightly
- Add half of the prune juice
- Simmer for 5 to 10 minutes
- Once the pork filet is cooked cut in very thin slices
- Add the pork, mustard, Tapenade and stir gently
- Add the rest of the prune water, bring to a boil, lower the heat and simmer for 2 to 5 minutes
