INSTRUCTIO NS for Our V Sunday Roast

INSTRUCTIO NS for our V Sunday Roast

TO START

CARROT SOUP AND TRUFFLE DRESSING with BRIOCHE AND BUTTER

PREHEAT YOUR OVEN TO 180 DEGREES C VERY SIMPLE REMOVE THE BUTTER AN HOUR BEFORE SO ITS SOFT AND SPREADABLE. PUT THE BREAD ON A TRAY AND HEAT FOR FOR 3 MINUTES WHILE YOU ARE PREPARING THE SOUP FOR THE SOUP SIMPLY REMOVE FROM THE CONTAINERS. HEAT UNTIL HOT. IF THE SOUP GETS A LITTLE THICK THEN ADD A SPLASH OF WATER. POUR INTO BOWLS AND FINISH WITH A DRIZZLE OF TRUFFLE DRESSING OVER THE TOP. ENJOY THE WARM BREAD WITH BUTTER AND YOUR SOUP.

THE MAIN EVENT

ROAST SIRLOIN of BEEF with

BRAISED RED CABBAGE, CAULIFLOWER CHEESE, PARSNIP AND BURNT BUTTER PUREE ROAST POTATOES, BROCCOLI, YORKSHIRE PUDDING and GRAVY

PREHEAT YOUR OVEN TO 180 DEGREES C ON A ROASTING TRAY WITH A BIT OF VEGETABLE OIL AND HEAT TRAY FOR 5 MINUTES. .REMOVE THE POTATOES FROM BAG AND ADD TO THE HOT OIL. PUT BACK IN THE OVEN FOR 10 MINUTES PLACE YORKSHIRE MOLDS (MUFFIN TIN OR SIMILAR VESSEL) IN THE OVEN FOR 5 MINUTES. DECANTER THE YORKSHIRE PUDDING MIX INTO THE HOT MOLDS/ VESSEL. RETURN TO OVEN. COOK YORKSHIRES AND POTATOES FOR A FURTHER 20 MINUTES.

WHILE THE POTATOES AND YORKSHIRE PUDDINGS ARE COOKING...... OVERLEAF......

PTO ...... CONTINUED.....

THE VEGETABLES

REMOVE THE CAULIFLOWER FROMT HE CONTAINER AND SPOON INTO A OVENPROOF DISH. SPOON OVER THE EXTRA CHEESE SAUCE READY TO BE FINISHED IN THE OVEN. REMOVE THE BEEF FROM THE BAG AND PLACE ON A ROASTING TRAY. WHEN THE YORKSHIRES AND POTATOES ARE READY (AFTER 20 MINUTES) REMOVE FROM OVEN. PLACE THE BEEF AND THE CAULIFLOWER CHEESE IN THE OVEN AND COOK FOR 10 MINUTES. WHILE THESE ARE BOTH IN THE OVEN...... REMOVE FROM BAG AND HEAT THE RED CABBAGE IN A PAN UNTIL WARMED THROUGH. REMOVE FROM BAG AND HEAT THE BROCCOLI IN A PAN WITH A SPLASH OF WATER & OIL. REMOVE THE LIGHT COVERING ON THE PARSNIP AND BURNT BUTTER PUREE. HEAT THE PARSNIP AND BURNT BUTTER PUREE IN A PAN. FINALLY BRING THE GRAVY TO THE BOIL. AFTER THE BEEF IS HEATED REMOVE ALONG WITH CAULIFLOWER FROM THE OVEN AND CARVE . SERVE AS DESIRED AND DECANTER THE REMAINING GRAVY INTO A JUG IF YOU WISH.

TO FINISH

STICKY TOFFEE PUDDING

REMOVE PUDDING FROM THE BOX POP IN THE OVEN AT 160 DEGREES C FOR 6 MINUTES. REMOVE TOFFEE SAUCE FROM THE POT AND HEAT IN PAN UNTIL HOT. POUR TOFFEE SAUCE OVER THE PUDDING AND POUR THE CREAM OVER THE TOP.

ENJOY! FROM ALL THE TEAM AT V X CHEF'S NO TES V SUNDAY RO AST

THE BEST WAY TO START COOKING IS FROM ROOM TEMPERATURE. Simply remove the box from the fridge an hour before. This is to ensure quick and easy cooking.

We recommend after you remove the bread you pop the potatoes in the oven while you are heating the soup as these take 30 minutes in total.

Do read all of the instructions first as it will make everything so much easier.

Your feedback is very much appreciated. xx ALLERGENS for V Sunday Roast

CARROT SOUP Celery I Dairy BREAD & BUTTER Dairy I Gluten BEEF n/a YORKSHIRE PUDDINGS Eggs I Gluten GRAVY n/a ROAST POTATOES & BROCCOLI n/a CAULIFLOWER CHEESE Dairy PARSNIP PUREE Dairy RED CABBAGE Sulphites

STICKY TOFFEE PUDDING Milk I Eggs I Dairy INSTRUCTIO NS for our 3 Course Wellington Meal

TO START

ORGANIC CARROT AND TRUFFLE SOUP with BRIOCHE AND MARMITE BUTTER

PREHEAT YOUR OVEN TO 180 DEGREES C LEAVE YOUR OVEN AT THIS TEMPERATURE FOR THE FIRST TWO COURSES HEAT BRIOCHE FOR 3 MINUTES WHILE YOU ARE PREPARING THE SOUP FOR THE SOUP SIMPLY REMOVE FROM THE CONTAINS. HEAT UNTIL WARM BUT NOT OVERLY HOT. POUR INTO BOWLS AND DRIZZLE THE TRUFFLE DRESSING OVER THE TOP. ENJOY THE BRIOCHE WITH BUTTER AND YOUR SOUP.

THE MAIN EVENT

BEEF AND BEET WELLINGTON

BRAISED RED CABBAGE, PARSNIP AND BURNT BUTTER, POMMES ANNA RED WINE GRAVY

REMOVE THE WELLINGTONS FROM THE FRIDGE. REST AT ROOM TEMPERATURE FOR 30 MINUTES. WITH YOUR OVEN ALREADY PREHEATED TO 180 DEGREES C TAKE THE WELLINGTONS OFF THE BOARD BUT KEEP THE GREASEPROOF PAPER. PLACE THE WELLINGTONS IN A ROASTING TRAY AND ROAST FOR 20 MINUTES UNTIL GOLDEN BROWN. IF YOU PREFER YOUR BEEF MORE MEDIUM THEN COOK FOR 25 MINUTES. IF YOU HAVE A FOOD PROBE CHECK THE TEMPERATURE IS 55 DEGREES C (NOT ESSENTIAL) REMOVE CAREFULLY FROM THE OVEN. REST FOR 10 MINUTES

WHILE THE WELLINGTONS ARE RESTING START PREPARING THE VEGE...... OVERLEAF......

PTO ...... BEEF & BEET WELLINGTON CONTINUED.....

(HAVE PAPER TOWELS READY TO CATCH ANY LIQUIDS) AFTER 10 MINUTES RESTING TRIM THE ENDS. MOP UP ANY JUICES. REST A FEW MORE MINUTES,

THE VEGETABLES

PLACE THE POMMES ANNA ON A TRAY. HEAT THROUGH FOR ABOUT 8-10 MINUTES IN THE OVEN. CUT IN HALF BEFORE SERVING. HEAT THE RED CABBAGE IN A PAN UNTIL WARMED THROUGH. REMOVE THE LIGHT COVERING ON THE PARSNIP AND BURNT BUTTER PUREE. HEAT THE PARSNIP AND BURNT BUTTER PUREE IN A PAN. FINALLY BRING THE GRAVY TO THE BOIL. IN THE RESTAURANT WE LIKE TO DRESS THE BEEF WITH THE GRAVY THEN SERVE THE REST IN A JUG SO YOU CAN ADD MORE AS YOU GO.

TO FINISH

STICKY TOFFEE PUDDING

ENJOY! FROM ALL THE TEAM AT V X ALLERGENS for our Beef Wellington

CARROT SOUP Dairy I Celery BREAD & BUTTER Dairy I Gluten

BEEF WELLINGTON Gluten I Egg I Alcohol I Dairy GRAVY n/a POMMES ANNA Dairy PARSNIP PUREE Dairy RED CABBAGE Sulphites

STICKY TOFFEE PUDDING Milk I Eggs I Gluten I Dairy INSTRUCTIO NS for our 3 Course Duck Feast

TO START

HOME CURED SALMON, CELERIAC AND APPLE SALAD

SIMPLY REMOVE THE SLICED SALMON FROM THE PACKAGING IN A BOWL OF YOUR CHOICE SPOON THE CELERIAC AND APPLE SALAD. LAY THREE SLICES OF THE SALMON ON TOP OF THE SALAD NEXT DRIZZLE OVER THE ONION OIL AND SPRINKLE THE PUFFED RICE ON TOP.

THE MAIN EVENT

PREHEAT YOUR OVEN TO 180 DEGREES C LAY THE POMMES ANNA ON A SHALLOW ROASTING TRAY. ON ANOTHER ROASTING TRAY LAY OUT THE CONFIT DUCK BREAST AND DUCK LEGS. THE DUCK AND POMMES ANNA WILL TAKE 6 MINUTES TO HEAT UP.

WHILE THESE ARE IN THE OVEN....

HEAT THE RED CABBAGE IN A PAN UNTIL WARMED THROUGH. REMOVE THE LIGHT COVERING ON THE PARSNIP AND BURNT BUTTER PUREE. HEAT THE PARSNIP AND BURNT BUTTER PUREE IN A PAN. FINALLY BRING THE GRAVY TO THE BOIL. REMOVE FROM THE OVEN AND CUT THE POMMES ANNA IN HALF ARRANGE THE DUCK BREAST AND LEG EACH ON A PLATE PLACE THE PUREE, POMMES ANNA AND RED CABBAGE AROUND THE DUCK. IN THE RESTAURANT WE LIKE TO DRESS THE BEEF WITH THE GRAVY THEN SERVE THE REST IN A JUG SO YOU CAN ADD MORE AS YOU GO.

PTO ...... TO FINISH

FIG AND BERRY PAVLOVA

TAKE THE MERINGUE NEST AND PIPE THE LEMON CURD INTO THE MIDDLE WHIP THE CREAM AND SPOON THIS ON TOP FINISH WITH THE COMPOTE.

ENJOY! FROM ALL THE TEAM AT V X ALLERGENS for Duck Feast

SALMON Suphites CELERIAC SALAD & OIL Celery I Dairy I Garlic

DUCK Sulphites GRAVY n/a POMMES ANNA Dairy PARSNIP PUREE Dairy RED CABBAGE Sulphites

FIG AND BERRY PAVLOVA Eggs I Dairy I Lemon

If you do need further information call us on 0 1732 366634 INSTRUCTIO NS for our Rib of Beef

PREHEAT OVEN TO 180 DEGREES C REMOVE BEEF FROM BAG PLACE IN A ROASTING TRAY ROAST FOR 15-25 MINUTES TASTE DEPENDENT REST BEEF FOR 15 MINUTES WHEN IT IS COMPLETED COOKING

While the Beef is resting......

REMOVE HISPI CABBAGE FROM THE BAG & HEAT IN OVEN REMOVE MASH FROM BAG, PLACE IN PAN WITH A SPLASH OF WATER & HEAT REMOVE SAUCE FROM CONTAINER, PLACE IN PAN & HEAT REMOVE VEG FROM THE OVEN CARVE THE BEEF, SERVE & ENJOY!!!

If you do need further help go to our Instruction Video on www.verdigris-tonbridge.com/ home ALLERGENS for our RIB of BEEF

RIB OF BEEF Milk I Sulphur Dioxide I Garlic PEPPERCORN SAUCE Milk I Sulphur Dioxide I Chicken Stock MASHED POTATOES Milk I Dairy CELEBRATION VEG / HISPI CABBAGE n/a

CHOCOLATE TART Gluten I Milk I Eggs I Gelatine I Traces of Nuts

If you do need further information call us on 0 1732 366634 INSTRUCTIO NS for our HO ME CURED SALMO N

STARTER OF.....

HOME CURED SALMON, CELERIAC AND APPLE SALAD

ONION OIL & PUFFED RICE

SIMPLY REMOVE THE SLICED SALMON FROM THE PACKAGING SPOON CELERIAC AND APPLE INTO A BOWL. LAYER THREE SLICES OF SALMON OVER THE SALAD. DRIZZLE OVER THE ONION OIL AND SPRINKLE ON THE PUFFED RICE

ENJOY!.

PTO ...... ALLERGENS

HOME CURED SALMON, APPLE AND CELERIAC SALAD

& ONION OIL

DAIRY I SULPHATES I CELERIAC

PTO ......