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.
*milk, eggs, gluten, sulphites
Norfolk Alpine Cheese Soup
Chive Oil, Pickled Cucumber, Croutons
(As Seen on BBC1’s Saturday Kitchen)
Place the cheese soup into a pot and place on a medium heat. Slowly bring to the simmer ( try to not let it boil).
Remove from the heat and pour into your bowl. Spoon the garnishes on top of the soup and dive in.
Fen Farm Dairy Cow Sirloin
Black Garlic Mayonnaise, Fermented Baby Gem
*Milk, Eggs, Celery, Sulphur
Pre-heat oven to 180°
Remove the sirloin from the fridge at least 20minutes before re-heating. Now remove the sirloin from the packaging, place on an oven tray with the butter on top and pop into the oven for 8-10 minutes or until hot. Don’t worry about cooking it, it is already cooked to medium-rare, if you want it more cooked leave in the oven for 12-14 minutes.
Once hot remove from the oven and allow to rest for 4 minutes. Twist a little pepper on top.
To Dress: Spoon the black garlic mayonnaise to 1 o’clock on your plate, lay the baby gem in the middle and the beef on top. Warm your sauce in a pan or microwave until hot and pour over the meat. Bobs Your Uncle, Time for tea!
Marshmallow & White Chocolate Cheese Cake
Remove the Cheesecake from the fridge and allow to come to room temperature for 10 minutes before eating.
Norfolk Game Pâté En Croûte
Our Fig Chutney
*Milk, Gluten, Celery, Eggs, Sulphites
Remove the Pâté En Croûte from the fridge 10 minutes before eating.
Place in the middle of the plate and spoon the fig chutney to the side or on top.
Then just before eating drizzle a little olive oil onto your finger and gently rub over the Pâté En Croûte.
Season with a little sea salt. Then eat.
Halibut En Papillote
Leeks, Chestnuts, Champagne Sauce
*Milk, Gluten, Fish, Celery, Sulphites
Pre-heat oven 180°
Remove the Fish parcel from the fridge 10-20 minutes before you are wanting to cook it.
Place your fish parcel onto an oven tray and pop in the oven for 18 minutes.
Remove from the oven and allow to rest for 2-5 minutes before eating.
Place in the middle of the plate, carefully open your parcel up and take in the aroma and dive in.
Lime Crème Fraîche
*Milk, Gluten, Eggs
Allow your lemon tart to sit at room temperature before eating.
Place on a plate and spoon over your fridge cold crème fraîche.
Salt Baked Celeriac Salad
Hazelnuts, Apples, Watercress English Truffle
*Nuts, Sulphites, Celery
Place the salt baked celeriac and watercress into a small bowl and dress with the hazelnut dressing.
Now place the nudges of celeriac into a pile in the middle of a small plate and arrange the apples around and on top.
Cover with the watercress and finish with placing the truffle slices over the whole dish.
Heritage Vegetable Terrine
Beetroot Purée, Roasted Onion & Tapioca Sauce
Pre-heat oven to 180°
Place the Terrine onto an oven tray and pop in the oven for 8-10 minutes or until hot.
Warm the beetroot pureé and spoon in the middle of your plate, spreading it out a little.
Remove your Terrine from the oven and place on top of the beetroot purée.
Warm the roasted onion sauce in a pan or microwave. Spoon over the terrine and twist a little pepper on top.
Baileys & Chocolate Pot
Raspberries, Almond Milk Gel
Remove from the fridge 20 minutes before eating. Once ready to eat,
Remove the lid and grab a spoon.
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