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Cooking Instructions for our Ultimate Easter and Easter menus

 

For best results, cook in the oven.
Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving.

 

 

——————————————————————–      STARTERS    ——————————————————————–

 

Chicken Liver Pâté

Served with sourdough demi baguette and cornichons. Apart from the baguette, this starter is ready to eat.

Sourdough demi baguette

Cooking time: 15 minutes

1.       Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 

2.       Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.

 

Garlic Butter Prawns

With herb aioli

Cooking time: 15 minutes

Fan oven at 180°C / electric oven at 200°C / gas mark 6

1.       Decant the prawns onto a baking tray and add the garlic butter on top (which comes in a separate pack).

2.       Place in the middle of the oven for 15 minutes (gently mix halfway thorough to make sure the butter is covering all the prawns evenly).

3.       Once cooked, remove from the oven and mix again.

4.       Serve alongside the herb aioli and a wedge of lemon, if you have it.

 

—————————————————————————————–       MAINS & SIDES    —————————————————————————————

 

Beef Sirloin Roast (1.35-1.5kg)

Boned Leg of Lamb (1.2kg)

Cooking time: 1hr 15 minutes

1.       Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).

2.       Remove the meat from the fridge 1 hour before cooking, keeping it in its packaging.

3.       When you’re ready to cook, remove the meat from its packaging and drizzle with olive oil and season with salt and pepper.

4.       Sear in a large hot pan until golden brown. Avoid turning too often.

5.       We recommend 4-6 minutes on each side and finish cooking in the preheated oven for:

·       45 min for medium rare

·       55 min for medium

·       1h 10 min for Medium well to well done.

6.       Once cooked, remove from oven and rest for 5 minutes covered with tin foil.

7.       When you’re ready to serve, slice the meat into thin slices and serve with sides.

 

Gratin Potato

Cooking time: 30 minutes

1.       Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).

2.       Remove the sleeve and peel back film lid (don’t remove).

3.       Place the potatoes in the centre of the oven for 30 minutes (until they’re nice and golden brown on the top)

4.       Once cooked, remove from the oven.  Allow to stand for 1 minute before serving.

5.       Serve alongside your main dish.

 

Orange Glazed Carrots

Cooking time: 30 minutes

1.       Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).

2.       Remove the sleeve and peel back film lid (don’t remove).

3.       Place the carrots in the centre of the oven for 30 minutes.

4.       Once cooked, remove from the oven. Allow to stand for 1 minute before serving.

5.       Serve alongside your main dish.

 

Peas à la Française

Cooking time: 2.5 minutes 

1.       Remove the sleeve and pierce the film several times. Place in the microwave and heat on full power (900w) for 2 minutes 30 seconds.

2.       Stir halfway through the cooking time.

3.        Allow the peas to stand for 1 minute before serving alongside your main dish.

Thyme Jus

Cooking time: 5 minutes 

1.       Cut open the pouch and pour into a small saucepan

2.       On the hob, warm on a low heat, stirring occasionally. Do not let the jus boil.

3.        Serve alongside your main dish. 

 

 ————————————————————————————–       DESSERTS     —————————————————————————————-

 

Apple & Blackberry Crumble

Cooking time: 30 minutes

1.       Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).

2.       Decant the apple and blackberry compote into a baking dish and spread evenly. Open the pack of crumble topping and sprinkle on top of the compote.

3.       Place the crumble onto a baking tray and place in the centre of the oven for 30 minutes. Make sure the topping gets to a nice golden-brown colour.

4.       Remove from the oven and if you have any ice cream, cream, or crème fraîche, we’d recommend serving this on top, but it’s not essential.

 

Bûche Au Chocolat

Served with a sour cherry compote

1.       Remove Buche au Chocolat from the fridge at least 45 minutes before serving to allow it to reach room temperature.

 

2.       Serve with sour cherries compote to taste.