
COOKING INSTRUCTIONS
STORAGE
Once you receive your box, the chilled items will need to be transferred to the fridge and stored between 1°C and 5°C until you’re ready to start cooking.
COOKING
When you are ready to start, pre-heat the oven to 220°C.
BEEF WELLINGTON
-
Unwrap the beef wellington and place on the parchment sheet onto a shallow sided aluminium tray.
-
Place in pre-heated oven to cook for 25 minutes until the pastry is well browned.
-
Remove from the oven and rest for 10 minutes.
Turn your oven down to 190°C.
PIGS IN BLANKETS
-
Place the pigs in blankets on a baking tray and place in the oven for 15 minutes until brown and the bacon is crispy.
RED WINE SAUCE
-
Pour the red wine sauce in a pan and warm on the stove until hot.
SERVING
-
Carve the pastry end from each end of the wellington and then cut the rest into slices.
-
Sprinkle each slice with rock salt.
-
Place the wellingtons on each plate alongside the pigs in blankets and cover with your red wine sauce.
DESSERT
-
Remove the Christmas spiced butter from the fridge and allow to come to room temperature.
-
Ensure your oven is pre-heated to 170°C.
-
Remove the lid from the sticky toffee pudding and cover with aluminium foil and place in the oven for 20 minutes until the pudding is hot in the centre.
-
Heat the toffee sauce in the microwave for 1 minute.
SERVING
-
Divide the sticky toffee pudding into 4 dishes and top with toffee sauce and Christmas spiced butter.