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November Date Night Menu

£40.00£55.00

Available for delivery until 30th November 2021

Serves 2
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Recommendations

Inspired by the French region Burgundy, our November Date Night Menu

Start with our delicious cheese gougères with grape must mustard mayonnaise and sliced charcuterie, followed by our seven-hour braised Beef Cheek, served with Potato Fondant, carrot puree and marinated red cabbage.

Dessert is the French classic – poached pears in red wine with crème anglaise and orange segments. And why not add a bottle of our finest Burgundy to complete your evening?

Our November Date Night Menu contains:

  • Cheese gougères with mustard sauce & herbed salt, serves 2
  • Sliced charcuterie, serves 2
  • Braised Beef Cheek, with potato fondant, bacon crumb & carrot puree, serves 2
  • Marinated red cabbage, serves 2
  • Poached pears with crème anglaise and orange segments, serves 2

Cheese Gougères with Grape Mustard Mayo

Cheese Gougères: Pasteurised Whole Egg, Water, Plain Flour (contains Wheat  / Gluten), Vegetarian Hard Cheese (15%), (Pasteurised Cow’s Milk (97.5% – 98%), Salt (1.7% – 2%), Vegetable Rennet, Starter Culture, Firming Agent (Trace) [Calcium Chloride]), Unsalted Butter (Milk), Chives, Salt, Black Pepper.

Rosemary Salt: Sea Salt (90%), Rosemary (10%)

Grape Must Mustard Mayo: Mayonnaise (81%), (Rapeseed oil (78%), Water, Free Range Pasteurised Egg and Egg yolk (8.9%), Spirit Vinegar, Sugar, Salt, Lemon Juice, Antioxidant (Calcium Disodium EDTA), Flavouring, Paprika Extract), Grape Must Mustard (13%) (Grape Must (43%), Mustard Seeds , Water, Vinegar, Salt, Spices (Cinnamon, Clove, Coriander, Nutmeg, Grey Pepper), Sugar, Colouring, Anthocyanins (Sulphites), preservative: E222) Lemon Juice, Garlic

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Sliced Charcuterie

Rosette De Lyon (50%) (Pork, Salt, Lactose (Milk), Spices, Sugar, Dextrose, Alcohol, Preservative: Potassium Nitrate, Starter Cultures, Natural Casing, Dusting Powder: Calcium Carbonate, Talc), Filet De Porc (50%) (Pork, Salt, Dextrose, Sugar, Potassium Nitrate, Antioxidant Sodium Carbonate)

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Beef Bourguignon

Premium Beef (45%),  Bourguignon Sauce (55%) (Water, Red Cooking Wine (40%) (De-Alcoholised Cabernet Sauvignon, Cabernet Sauvignon, Salt, Preservative: (Sulphur Dioxide), Onion, Veal Jus (Veal Jus (8%) [Veal Stock (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Thyme, Rapeseed Oil, Gravy Browning (Colour E150c), Porcini Mushroom, Corn Flour, Tomato Paste, Salt, Bay Leaves, Pepper.

Bacon Crumb (85%) Pork, Water Salt PreservativeE250,E252,Antioxiant E301.

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat, milk, egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Fondant potatoes

Potato (88%), Sulphur Dioxide,  Garlic Butter: (Unsalted Butter (4%) (Milk), Garlic Puree, Rapeseed Oil, Parsley and Lemon Juice), Salt

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Carrot Puree

Carrot (94%), Unsalted Butter (Milk), Salt, Star Anise

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat egg, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Marinated Red Cabbage

Red cabbage (60%), Water, Castor Sugar, Cider vinegar, Salt, Parsley, Bay Leaves, Coriander seeds, Black Pepper

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat egg, milk, mustard, fish, soya, celery, nuts, crustaceans and molluscs are handled

 

Poached Pears with Crème Anglaise

Ingredients

Pears (64%), Red Wine Reduction (Red Wine (De-alcoholised Red Wine (60%), Red Wine (40%), Salt, Preservative: Sulphur Dioxide), Castor Sugar, Lemon Juice, Cinnamon, Cornflour).

Crème Anglaise (Crème Liquide (24%) (Milk) Cream, Stabiliser: E407, Emulsifier: E472b), Pasteurised Egg Yolk, Castor Sugar, Vanilla Pods, Vanilla Extract (Invert Sugar, Caramel, Vanilla Seeds (1,2%)), Orange

Allergen Information. For allergens see ingredients in Bold. Produced in an environment where wheat, mustard, fish, soya, celery, nuts, crustaceans and molluscs are han

STARTER 

SLICED CHARCUTERIE

Ready to eat

 

CHEESE GOUGÈRES WITH GRAPE MUST MUSTARD MAYO

Cooking instructions

For best results oven cook from chilled

Fan oven at 180oC / electric oven at 200oC / gas mark 6

Pre-heat the oven. Remove the sleeve and film. Remove the pots of dressing and salt to save for later. Place the tray into the centre of the oven for 10 minutes.

Warning: The product will be hot, so please take care when removing from the oven. Do not re-heat. Leave to stand for 1 minute before serving.

Divide the hot Gougères between two plates, and sprinkle both with Rosemary Salt to taste. Serve with the sliced charcuterie and drizzle over the Grape Must Mustard Dressing (or serve it on the side ready for dipping).

 

MAIN

 BEEF BOURGUIGNON

Cooking instructions

For best results oven cook from chilled

Fan oven at 180oC / electric oven at 200oC / gas mark 6

Pre-heat the oven. Open the bag and decant the beef cheeks and their sauce into a baking tray. Place the tray into the centre of the oven for 25 minutes  – you can put this and the fondant potatoes in at the same time.

Warning: The product will be hot, so please take care when removing from the oven. Do not re-heat. Leave to stand for 1 minute before serving.

 

FONDANT POTATOES

Cooking instructions

For best results oven cook from chilled.

Fan oven at 180oC / electric oven at 200oC / gas mark 6

Pre-heat the oven.  Open the bag and decant the potatoes and any butter into a baking tray. Place the tray into the centre of the oven for 25 minutes – you can put this and the beef in at the same time.

Warning: The product will be hot, so please take care when removing from the oven. Do not re-heat. Leave to stand for 1 minute before serving.

 

CARROT PUREE

Cooking instructions

For best results microwave from chilled

MICROWAVE: Remove the sleeve and film. Open the bag and place contents into a microwaveable container and heat on full power for the time specified below. Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Stir before serving.

MICROWAVE FROM CHILLED

750w      2minutes

850w     1 minute 30 seconds

1000w   1 minute

Stand for 1 minute

Warning: The product will be hot. Take care when removing from the microwave. Ensure the product is hot throughout. Do not re-heat more than once.

HOB: Place the carrot puree into a saucepan and warm through on a medium heat. Make sure it doesn’t boil.

 

MARINATED BRAISED CABBAGE

Ready to eat, best served chilled.

Serving suggestion

To serve, divided the beef cheeks onto two plates, add the potato and the carrot puree, drizzle over the sauce and sprinkle the bacon crumb over the top of the beef cheek. Garnish with the marinated cabbage.

 

DESSERT

POACHED PEARS WITH CRÈME ANGLAISE

Cooking Instructions  

For best results microwave from chilled 

MICROWAVE: Remove the film and set the crème anglaise and orange segments aside for serving.

Open the bag containing the pears, and gently place the pears on a microwavable plate. Pour over the liquid. Heat on full power for the time specified below. Allow to stand for 1 minute before serving.

MICROWAVE FROM CHILLED

750w     2 mins

850w     1.5 mins

1000w   1 min

Stand for 1 minute

HOB: Remove the film and set the crème anglaise and orange segments aside for serving. In small saucepan bring water to boil, place the bag containing the pears into the boiling water (do not open the bag) and warm up on low heat for 5 minutes. Once hot, remove the bag from the water and rest for 2 minutes. Open the bag and serve.

Serving suggestion: Divide the Crème Anglaise between two plates. Place a warmed pear to one side of cream and drizzle the red wine liquid over the pear. Garnish with orange segments and fresh mint (if you have it) to serve.

 

DISCLAIMER

We take great care to ensure that the information we display on our website about our products is correct. From time to time, product recipes are changed, which may affect storage, nutrition and allergen information. Therefore, please always check product labels and not rely solely on the information published on our website.