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 🙂

 
Cooking Instructions

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.

Petit Fours
Amaretti Biscuit
*eggs, almonds
Canelé
*milk, eggs, gluten, sulphites

Menu 1

Norfolk Alpine Cheese Soup
Chive Oil, Pickled Cucumber, Croutons 
(As Seen on BBC1’s Saturday Kitchen)
*Milk, Gluten 

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 
Cranberry Centre  
*Milk, Sulphur 

Remove the Cheesecake from the fridge and allow to come to room temperature for 10 minutes before eating. 

Menu 2

 

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. 

Lemon Tart 
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. 

 

Menu 3

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 
*Celery, Dairy

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 
*Gluten, Dairy 

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.

Love,
Richard, Katja & Team Benedicts