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Warm sourdough with beetroot hummus dip
Pumpkin, spinach and ricotta lasagna v
King salmon with lemon herb potatoes, romesco sauce
Baby cos salad with mustard vinaigrette
Poached pear crumble with Vessel custard
For a healthy, crowd pleasing lunch or dinner this is the perfect spread, designed to be shared and enjoy with family and friends. This generous spread for four is driven by simple flavours showcasing the hero ingredients and flavours of the Mediterranean.
Start with a beetroot hummus dip and freshly baked sourdough. For the main course enjoy sumac roasted side of king salmon with Romesco sauce and homemade pumpkin, spinach and ricotta lasagna. The main courses are served with roasted lemon and thyme potatoes and a baby cos salad with mustard vinaigrette. And a crowd pleaser to finish with the perfect pear crumble with Vessels’ signature custard.
2 baking trays
Extra Virgin Olive Oil (evoo)
Our meal is prepared to be consumed within 48 hours of being delivered.
Beetroot hummus dip
Baby cos lettuce sa lad
Lemon herb potatoes
Pumpkin, spinach and ricotta lasagne V
Side of king salmon
Poached pear, cinnamon and vanilla crumble
(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.
Flour, water, yeast, salt
Beetroot Hummus Dip
Beetroot, chickpeas, cumin, paprika, lemon, garlic, tahini, salt, evoo
Baked King Salmon
Salmon fillet, sumac, lemon, rosemary, salt, evoo
Lemon Herb Potatoes
Chat potato, lemon zest, oregano, thyme, salt, evoo
Red capsicum, tomato paste, garlic, white onion, smoked paprika, chilli, cumin, sherry vinegar, almonds, salt, evoo
Pumpkin, Spinach And Ricotta Lasagne V
Japanese pumpkin, baby spinach, lemon, ricotta, rosemary, thyme, eggs, flour, salt, evoo
Baby Cos Lettuce Salad With Mustard Vinaigrette
Cos lettuce, wholegrain mustard, apple cider vinegar, lemon, garlic, evoo
Poached Pear Crumble
Packham pear, vanilla, sugar, ginger, cinnamon, self-raising flour, butter, caster sugar, brown sugar
Egg yolks, sugar, cream, vanilla
Our meals are prepared in a kitchen environment that contains eggs, fish & various seafood, dairy, various nuts, sesame, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.