COOKING INSTRUCTIONS

 

BRIOCHE

  1. Remove the cling film, place on a non-stick tray, and bake in the oven at 180°C for 3 minutes.
  2. Allow your butter to come to room temperature.

OLIVES

  1. Serve your olives at room temperature.
  2. Please be aware that the olives do contain stones.

BEEF SCOTCH EGG

  1. Pre-heat your oven to 180°C
  2. Remove your scotch egg from the packaging and place on a baking tray for 5-8mins then slice in half.
  3. Lay your scotch egg on top of the celeriac remoulade and sprinkle the pickled raisins on top.

CURED SALMON

  1. Remove all packaging and bring all your ingredients to room temperature.
  2. Toast your crumpet.
  3. Decorate your crumpet with your selection of toppings.

PATE

  • Serve the pâté and chutney at room temperature.
  • Toast your bread.
  • Spread away!

 

PHEASANT BALLOTINE

  1. Pre-heat your oven to 180C°.
  2. Place your pheasant ballotine on a non-stick baking tray, cook for 15-20 minutes.
  3. In a saucepan gently heat the truffle blanquette sauce. 
  4. In a saucepan gently heat the spiced red cabbage.

 

H&A CHOWDER

  1. Open the bags and reheat your chowder sauce in a saucepan to a gentle simmer.
  2. Add the pieces of fish, mussels, leeks, and potatoes and gently simmer for a further 4-5 minutes.

BEEF WELLINGTON

  • Pre-heat your oven at 240°C (Cook the Wellington from fridge temperature)
  • Remove packaging and place the Wellington in the oven on a non-stick baking tray and bake for 15-20 minutes. (time needs increasing if your oven doesn’t reach 240°C)
  • Rest for 5 minutes. Slice the edges off and then slice in half.
  • Open the peppercorn sauce bag, pour into a saucepan and bring the sauce to the boil.
  • Remove broccoli from bag and blanch in boiling water or microwave for 1 minute.
  • Arrange on the plate.

STICKY STEM GINGER

  • Open the lid slightly,
  • Microwave the sponge for 1 minute.
  • Microwave the custard bag for 30 sec to 1minute and pour around or on top of your pudding.
  • Place the poached rhubarb pieces on top.

BREAD & BUTTER PUDDING

  1. Open the plastic bag and place the bread-and-butter pudding on a plate.
  2. Then microwave for 1 minute.
  3. Sprinkle the brown sugar on top of your pudding.
  4. Place under the grill or place in the oven until the sugar on the top has melted (or caramelised to your liking).
  5. Dollop the clotted cream on top of the Bread-and-butter-pudding.

POMME PUREE

  1. Place the bag in the microwave and heat the mash for 1-2 minutes.

 RED CABBAGE

  • Place the bag in the microwave and heat the red cabbage for 1-2 minutes.

CAULIFLOWER CHEESE

  • Take the lid off the cauliflower cheese and bake at 180C° for 15-20 minutes. 
  • After sprinkle over the onion crumb.

 

MIXED WINTER VEGETABLES

  1. Pre-heat the oven to 180°C.
  2. Take all the vegetables out of the bag and place in a baking tray.
  3. Roast for 15-20 minutes then pour the cashew dressing over your vegetables before serving.

ROASTED PARSNIPS

  1. Pre-heat your oven to 180°C.
  2. Take the parsnips out of the bag and place in a baking tray.
  3. Roast for 10-15 minutes.

 

 

BAKED CAMEMBERT

  • Pre- heat your oven to 180°C.
  • Take the lid of the box and bake your camembert for 10-15 minutes.
  • Slice the top or break the top of the camembert and sprinkle in the bacon crumb and toast your bread.

SUNDAY ROASTS GARNISH & MEAT

  1. Pre- heat your oven to 180C° - 190°C.
  2. Take your roasties out of the bag and place on one side of a baking tray.
  3. Roast for 10 minutes.
  4. Take your carrots out of the bag and place on the same tray and roast for a further 10-15 minutes.
  5. Take the red cabbage out of the bag and heat up in a saucepan (or microwave) until hot.
  6. Pour the gravy into another saucepan (or microwave) and heat it up.
  7. For the BEEF:
  8. Take the beef slices out of the bag and lay on a roasting tray for 3-5 minutes (or cook it to your liking).
  9. For the PORK:
  10. Take the pork slices out of the bag lay on the roasting tray skin side up for 10 minutes.

Leave a comment

Please note, comments must be approved before they are published