By August 17, 2020
2 x 250g eye fillets, Truffle mac and cheese, 1x chef selected side and 1 chef selected dessert
2 x 250g eye fillets, Truffle mac and cheese, 1x chef selected side and 1 chef selected dessert
Gin, Elderflower Syrup, Lemon Juice, Apple Juice. 14.1% Alc/Vol approx. 5.3 Standard drinks approx.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Carrots into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over juices.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed Green Beans into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over the harissa butter and juices.
30 minutes before serving, remove the grain salad from the fridge to come up to room temperature. Combine the Grain Salad, herbs and seeds with the pomegranate dressing, place into a serving bowl and top with the smoked mountain pepper yoghurt.
Preheat the oven to 190°C. Roast for 10 minutes. Season with salt and serve with chili mayonnaise.
Preheat the oven to 190°C. Place the mac ‘n’ cheese in an ovenproof dish and roast for 15 minutes.
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.
