By September 30, 2020
Place vacuum-packed bag of Truffle Mash into pot of hot water, heat through for about 20 minutes. Remove mash from the bag and serve.
Place vacuum-packed bag of Truffle Mash into pot of hot water, heat through for about 20 minutes. Remove mash from the bag and serve.
An award-winning cocktail by one of our master bartenders with Four Pillars Gin, rich Monin Rose Syrup, Cranberry Juice, and Fresh Lime Juice. A ‘new-age cosmopolitan’!
Pre heat the oven to 190°C.
Place the Confit Duck on a tray lined with baking paper and roast in the oven for 15 minutes.
Remove the tray from the oven and served with the red wine jus.
RED WINE JUS
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed red wine jus into the pot of water, and heat through for 5 minutes.
Carefully remove the bag from the pot, cut a small corner of the bag and pour over meat as desired.
Preheat oven for 30 minutes at 190 degrees. Cooking time: Med Rare – 30 minutes, Medium – 35 minutes, Medium well – 40 minutes. Resting time: Rest for 10 minutes. Turn the Beef Wellington over and cook for a further 15 minutes. Slice in half and serve. For the Jus, place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed red wine jus into the pot of water, and heat through for 5 minutes. Carefully remove the bag, cut a small corner of the bag and pour.
Pre heat the oven to 190°C.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Short Ribs into the pot of water, and heat through for 15 minutes.
Remove the ribs from bag, place onto a baking paper lined tray and roast for 5 minutes.
Place onto a serving plate, pour over the sauce and juices and serve with bourbon sauce.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Lamb Shoulder and the cous cous into the pot of water, and heat through for 15 minutes.
Remove the cous cous from the bag and place onto a serving plate.
Remove the Lamb from bag, place onto a serving plate beside the cous cous then pour over the sauce and juices.
Preheat the oven to 190°C.
Place the foil tray in the oven for 12 minutes.
Carefully remove the foil tray from the oven, transfer it to the serving plate. Add cream or ice cream as desired.
Preheat the oven to 190°C.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Prawns into the pot of water, and heat through for 7 minutes. Place the bread on a tray and heat for 5 mins.
Spread the bread with the tomato fondue and place on a serving plate.
Remove the Prawns from the bag, place onto the serving plate, pour over the sauce and juices.
