To get you in good stead, organise your containers into the menus on the boxes and have a read through the cooking instructions before you start cooking. While reading pop your oven (180°) on to pre heat. Enjoy your cooking 🙂
Cured Meats, Gherkins, Confit Tomatoes *Mustard, Sulphur
Arrange on a plate and allow to come to room temperature
Spiced Smoked Nuts *Nuts
Sherry Mousse, Rice Crackers *Sulphur, Dairy, Eggs, Celery
Place in a microwave or pan and heat until warm, whisk well before serving.
Pickled Apple, Croutons
Pour the soup into a pan and place on a low heat to bring to the boil. Once hot check for seasoning, add a little more salt and pepper to your taste. Pour into a bowl and spoon in the pickled apple, lovage oil and finish off with the croutons.
Braised Ox Cheek
Smoked Beetroot Puree, Watercress Salad
Pre-heat Oven to 180°
Place the ox cheek with the sauce onto an oven tray or oven proof-dish and place in the oven for 8-12minutes or until hot. Remove from the oven and allow to cool for 2-4 minutes before serving.
Puff Pastry, Champagne Sabayon
Pre-Heat Oven to 180°
Place the puff pastry into the oven for 4-8minutes or until hot. Put the kettle on and place the pot of blackberries and blueberries into a bowl. Pour the boiling water around the berry pot and allow to warm up for 4minutes, stir and leave for another 4 minutes. (or place in the microwave or a small pan to warm through)
Do the same for the pot of Champagne Sabayon 4 minutes in hot water (the pot) and stir and continue for another 4minutes or just until warm.(or place in the microwave or small pan to warm through)
Now to dress and finish the dish, spoon the blackberry jam on the bottom of the plate and place the puff pastry base on top. Spoon the berry compote into the base, add the sabayon and place the top just off centre like a 1950s sailor.
New Season Game Terrine
Brioche, Fig Chutney, Leaves
Allow to bring the terrine to room temperature and place onto a plate and spoon the fig chutney onto the side and garnish with the leaves.
North Sea Cod
Capers, Kale, Jerusalem Artichoke
Pre-heat the oven to 180°
Place the kale in the bottom of an oven tray and add the cod on top along with the brown butter and pop into the oven for 8 minutes or until warm.
Put the kettle on and place the pot of artichoke puree into a bowl. Pour the boiling water around the puree pot and allow to warm up for 4 minutes. Stir and leave for another 4 minutes.(or place in the microwave oo small pan and warm through)
To dress the dish, spoon the puree into the middle of the plate and add the kale and cod on top. Spoon over the brown butter and sprinkle over the deep fried capers.
Apple Compote, Spelt Crumb
Place the apple bavarois onto a plate, spoon over the spelt crumbs and dive in…
Wild Garlic Capers, Kohlrabi, Chervil
Place a small frying pan onto a medium heat. Once hot add a small knob of butter and allow to foam. Then add the gnocchi and toss until they are completely covered in the butter and allow to colour. Add the wild garlic capers and kohlrabi dice and finish with the chopped herbs and a little salt and pepper.
Put the kettle on and place the pot of Kohlrabi Sauce into a bowl. Pour the boiling water around the sauce pot and allow to warm up for 4 minutes, stir and leave for another 4 minutes. (or place in the microwave or small pan and warm through)
Celeriac En Papillote
Mushroom Ketchup, Spinach, Sweetcorn, Madeira Sauce
Pre-heat oven to 180°
Place the parcel onto a tray and into the oven for 8-10 minutes. Remove from the oven and allow to rest for 2 minutes. Transfer onto a plate, unwrap and all the goodness will be steaming out. Season with a little salt and pepper and dig in.
Best thing to do is open the box, grab a spoon and wolf the lot…
Vegetables for all menu’s:
Potato Terrine, Spring Greens, Sprouting Broccoli & Curried Cauliflower
Pre-heat oven 180°
Place the potatoes onto a buttered oven tray and pop in the oven for 10-14 minutes or until hot all the way through.
Pop the Vegetables into the Microwave for 2-3 minutes or until hot, or warm through in a sauce pan on a medium heat.
We would like to take this moment to say thank you for purchasing one of our oven-ready meals. In these difficult times kindness, support and indulgence are so important. So thank you again and we can’t wait to see you at Benedicts soon.
Richard, Katja & Team Benedicts