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Beef Wellington – Serves Two

Beef Wellington

Beef Wellington – Serves Two

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.

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Beef Short Rib – Serves Two

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.

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MPD Sticky Date Pudding

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.

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Buttery Chilli Garlic Prawns

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.

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Crispy Confit Duck Leg – Serves Two

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.

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Crispy Confit Duck Leg – Serves Two

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.

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Gnocchi – Serves Two

Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Gnocchi and Pumpkin Puree into the pot of water, and heat through for 5 minutes.
Heat a non-stick pan until hot, remove the gnocchi from the bag, place carefully into the pan, be careful as it may spit, toss the gnocchi in the pan to help break it up. Continue cooking until golden brown.
Add puree to pan and toss through, loosen the sauce with a small amount of hot water to obtain a saucy consistency.
Place onto a serving plate, pour over the sauce, finish with goats cheese, walnut and pumpkin seeds.

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