Delivery Menu

Hello everyone, thank you again so much for your orders this evening! I hope you have an amazing evening with your family/friends and this meal brings you a little sense of the restaurant dining experience so many of us are missing these days. Hopefully this page will give you all the information you need to organise, heat & plate your meal choices this evening. If anything is unclear or you have any questions through the evening please don’t hesitate to drop me a message through our facebook chat or even text/call me (07870 520 253). I’m here to help you make the most of your evening!

Equipment you will need:

• Spoons
• Tongs
• Baking Trays
• Foil
• greaseproof paper
• Scissors
• Small Saucepan
• Small microwaveable tub
• Spatula
• Mug of hot water (for dessert)

Course Checklist:

Reheating instructions (preheat oven to 210):

Canapes:

• place the pork belly and falafel on a lined baking tray and warm in the oven for 5 minutes then serve… spread the horseradish cream onto the crostini and place a piece of mackerel on top of each and serve cold.

Starter:

• Remove the tart from the container and place on a lined baking tray, warm in the oven for 8 minutes, you can also place the asparagus in the oven to warm alongside or just serve cold with the salad.

Main:

• Beef Wellington – carefully lift from the case using the ends of the greaseproof paper and place onto a baking tray,. Bake for 27 minutes for medium rare rotating the tray in the oven halfway through…leave to rest on a chopping board for at least 5 minutes before cutting in half. If you would prefer it cooked a little more place it back into the oven for a few more minutes.
• dauphinoise potato – remove from container and place upright on a lined baking tray and warm in the oven for 15 minutes.
• Leeks and broccoli – remove cardboard lid from container and cover with some tin foil place in the oven 15 minutes before serving
• Onion Puree – pour contents into a microwaveable bowl or container and heat on full for 30 – 60 seconds until warm
• Jus, warm gently on a very low heat in a small saucepan. once warm place into a jug or spoon over your meal. if you find it too thick or rich, just add a splash of water to the pan.

If your not quite ready to eat after the timings are up just turn the oven down to 100 degrees celcius and hold until you are ready to plate

Dessert:

• warm brownies on a lined tray in the oven for 2 -3 minutes. make sure to check them as they wont take long to get warm and gooey.

Cheeses:

• ready to eat / serve cold

Plating Ideas:

Salmon Tart

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1. Drizzle the wild garlic puree around the centre of the plate using a spoon
2. Place the tart in the centre of the plate
3. place the asparagus on top in a cross
4. Finally place the mixed salad to the side of the tart, drizzle with more garlic puree if you have any left

Beef Wellington

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1. Using a spoon drag lines of onion puree up and down the left hand side of the plate
2. Place a good spoonful of your buttered leeks at the bottom of the puree lines
3. Position the wellington to the right of the plate, with the cut edge facing upwards.
4. Place the dauphinoise behind the veg and wellington in the remaining area of the plate and then lean the broccoli on top, resting the stems on the buttered leeks
5. The last step is to mother everything in delicious rich red wine jus!

Chocolate Brownie

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1. Carefully remove the brownie from the baking tray lifting from the base with a spatula and place just off the centre of the plate.
2. Using a hot spoon (cup of hot water) take a nice scoop of Chantilly cream and place it on top
3. Drizzle the caramel sauce over the whole thing and then finally rest your pieces of praline on top using the cream to hold them in place