OUR CHEFS, FINISHED
HOW TO PREPARE YOUR MEALS
(based on domestic fan forced oven)
WHITE TARAMASALATA, TZATZIKI WITH PITA BREAD
Taramasalata and Tzatziki dips can be transferred to your own bowls
Drizzle lightly with evoo
Preheat your oven to 200 degrees.
Remove bread from packaging & separate.
Warm the bread on a tray or directly on the oven racks for 3minutes if you like it soft or longer for crispy bread. Cut or break & serve in basket or on board with dips
Option: can serve the tzatziki with the lamb if you prefer.
Note: orange almond cake can be removed from fridge now to be enjoyed at room temp later.
Remove from packaging, can use paper liners provided.
Place on baking tray & into the preheated 200 deg oven for 10-12 minutes until pastry looks gold & crispy
Remove & let rest for 3-4 mins
Place onto dish or food board of your choice. Can reuse our paper as decorative plate liner
Note: Contents will be steaming hot !
SLOW COOKED LAMB SHOULDER WITH LEMON OREGANO POTATOES
Keep oven at 200 degrees.
Remove lamb & juices from packaging & place in oven proof baking dish
Add potatoes to the dish around the lamb
Cover with foil place into the preheated oven for 30 min.
Remove foil and roast for a further12 minutes to colour
Rest for a few minutes. Ready to serve.
COS LETTUCE SALAD
Transfer salad leaves to mixing bowl while lamb is resting.
Drizzle with dressing
Season, toss, transfer to a bowl.
Ready to serve
ORANGE ALMOND CAKE
If you haven’t removed cake from fridge earlier, can place cake in switched off oven while its cooling to lightly warm the cake through
Plate slices & spoon orange rinds with syrup over each slice & serve
Option: tastes amazing with double cream or whipped cream or vanilla ice cream
RIB ON BONE DINNER
(based on fan forced oven)
DUCK LIVER PATE
Remove pate. Lift out using paper provided
Place on plate or board with toasted brioche
Serve at room temperature
Brioche bread slices can be lightly coloured in toaster (or placed in preheated oven at 180 degree for approx. 2 min to lightly toast)
Remove steak & vegetables from fridge & let items sit at room temp for about 20 min before starting to cook.
We will build NOT TOSS this salad.
Place half witlof on plate or bowl- with leaf cups facing up.
Tear watercress into small segments & place half of them on top of witlof
Now place half the candied walnuts & blue cheese on top. (Witlof leaves should catch the ingredients – because cups are up!) Add half the pears. Lightly season.
Repeat with the remainder of ingredients & drizzle dressing over the salad tower
Can enjoy salad with entrée or can serve with main
Preheat your oven to 180 degrees.
RIB ON THE BONE
Slide steak out of packaging including herbs & all garnishes & place on oven tray.
Place steak in oven (times are based on fan forced domestic household oven, if you have a more powerful oven please use your best judgement to reach your preferred cooking temperature)
5 mins into cooking, can place vegetables in oven on lower rack
• for medium rare, cook for 12 min
• for medium, cook for 15-18 min
• for well done, cook for 22-25 min
When ready, remove steak from oven & let rest for about 5-6 mins
While steak is resting, place jus in small saucepan & bring to a light simmer & pour over steak when ready to serve or serve in a small bowl on the side & add as desired.
Remove lids & place vegetables in packaging on an oven safe tray and heat in oven for 8-10min
Transfer to dish. Drizzle with EVOO. Season.
Vegetables are ready to serve.
DARK CHOCOLATE MOUSSE
Spoon out contents into dessert bowls, sprinkle with chocolate crumbs
Option: can add double cream or whipped cream
SIGNATURE BEEF WELLINGTON
(based on domestic fan forced oven)
WARM SOUR DOUGH WITH GARLIC THYME BUTTER
Pre heat oven to 200 deg. Remove herb butters from fridge
Place bread on bottom rack when oven is at temperature for about 8 minutes.
This can be done with souffle on the higher oven racks.
Bread is best enjoyed warm, so prepare this when you’re ready to serve.
TWICE BAKED TRUFFLE BRIE SOUFFLÉ
Remove soufflé from packaging
Place them both in bake proof ceramic bowls
Pour out the cream over souffle, sprinkle parmesan cheese
Place in the 200 deg oven for 12 minutes on your middle rack– please use a timer. Season & serve.
LEAF SALAD WITH HERBS & CHAMPAGNE DRESSING
Transfer salad into a bowl, drizzle dressing & toss together
Can enjoy with soufflés or with main meal.
KINGSLEY’S SIGNATURE BEEF WELLINGTON
160g grain fed eye fillet wrapped in mushroom duxelle, pate & baked in pastry
Place wellingtons into your cooking tray – can use baking paper
Beat an egg in a small bowl & brush the pastry with the egg wash
Bake in oven at 200 deg for 15 minutes
Once the wellingtons are golden brown, remove from oven & rest for 5 minutes
While the wellingtons are cooking, heat the potato puree in a saucepan and transfer carrots to an oven proof dish & heat in the oven for 10 minutes uncovered while steak is resting. Top with herbs & a crack of black pepper before serving.
Heat red wine jus in small sauce pan on your stove top until simmered (or can transfer to dish & microwave for 30 seconds med-high)
2 dinner plates: Place 1 wellington on each plate, separate to reveal the pink meat inside, divide the carrots & the puree for each plate & then spoon jus onto plate around wellington or can serve jus on the side.
STICKY DATE PUDDING WITH BUTTER SCOTCH SAUCE
Remove puddings & place in individual heatproof bowls & place on a tray
Pour half the sauce over each pudding.
Bake puddings for 15 min in a preheated oven at 180 degrees. (can microwave for 90 secs each on med-high)
Option: Add vanilla ice cream & devour!
SALMON FAMILY BANQUET
(based on domestic fan forced oven)
WARM SOURDOUGH WITH BEETROOT HUMMUS DIP
Pre heat oven to 200 deg. Remove dip from fridge
Place bread on bottom rack when oven is at temperature for about 8 mins.
Beetroot dip is ready to serve, can transfer to your own bowl, drizzle evoo & enjoy pre main course!
Tip: Can get your lasagne in now.
Tip: Remove romesco sauce from fridge to serve at room temp.
PUMPKIN, SPINACH AND RICOTTA LASAGNE V
Keep oven at 200deg, place lasagne in its foil tray (keep cover on) to one side of a flat baking tray.
Transfer potatoes to the same tray beside the lasagne & bake these for 15 minutes on middle rack
KING SALMON WITH LEMON HERB POTATOES, ROMESCO SAUCE
Slide out the salmon from packaging with herbs & garnishes to an oven dish or tray
Place the salmon on the middle rack of the oven with the potatoes & lasagne on rack below
Bake all 3 items for a further12 minutes
(so the potatoes & lasagne will be in the oven for a total of approx. 27mins)
Remove all 3 dishes when time is done & let rest for about 4-5 mins
BABY COS SALAD WITH MUSTARD VINAIGRETTE
While the food is resting, transfer salad to mixing bowl
Season to your taste. Toss.
Transfer to salad bowl
Everything should now be ready to serve
Transfer the salmon to a large plate or platter.
Transfer romesco sauce to a side sauce dish.
Can add the potatoes to the dish, to the side of the salmon or serve on a separate dish.
Serve the lasagne in its foil tray or plate up per person. (Careful not to cut through the tray)
POACHED PEAR CRUMBLE WITH VESSEL CUSTARD
Remove custard from fridge & let come to room temp.
Pre heat oven to 200deg.
Warm the crumble in the oven for 30 mins until bubbling.
Plate up & add custard. Enjoy.