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Sunday Roast.
Garnish for each roast.
1/6 Hispi cabbage, steamed for 3 minutes and the caramelised on the flat top
5x Roast potatoes
120g Roast root vegetables
1x Yorkshire pudding
150g Cauliflower cheese
Chicken Demi
Proteins available.
200g Flat-iron steak
250g Roast Pork belly
1x Flat-iron chicken portion
MOP
- To order ensure your protein is cooked/reheated accordingly and to the right temperature. Steaks are cooked to medium only however well done can be requested
- Whilst your protein is cooking reheat your garnish ensuring all veg is warm and to the right texture - cabbage caramelised, roast potato’s crispy and warmed all the way through, roast root vegetables caramelised and fork tender (not mushy), Yorkshire pudding warmed but not burnt or overly crisp & cauliflower cheese nicely gratinated and warmed through.
- Protein, all veg, Yorkshire pudding and gravy is all served on the large full English plate. Apple sauce, horseradish & bread sauce are all served in the small metal creamer jugs
Crispy Roast Pork Belly.
Ingredients
1x Pork belly, bone in skin on (ensure there are no cuts or tears in the skin
Fine salt to cover
MOP
- Set the rational to 220c, 0% humidity and 1 bar fan (the recipe won’t work if you don’t follow this)
- Place the pork belly in a gastro tray skin side up and stretch out the belly so that the skin is not wrinkled and is a smooth as possible. Cover the skin with the fine salt ensuring a fine layer of salt covers all of the skin. Add 1 inch of water to the tray and place the pork belly in the oven at cook for 90 minutes.
- After 90 minutes remove the belly from the oven. At this point the crackling should start to form, if this is the case remove the salt from the skin and discard. You can gently rinse the skin with small amounts of water to remove the final salt granules or dust it with a Jay Cloth
- Place the pork belly back in the oven ensuring there is enough liquid in the tray to stop the bottom of the pork from burning. Cook the pork for another 45 minutes at 220c, 0% humidity, 1 bar fan. After this time the skin should be hard all over with no soft spots and the belly meat should be soft but not falling apart. Use each bone to cut your portions for the main course order and then cube the remainder belly for the starter portions.
Roast root vegetables
Ingredients
250g Delicia squash, skin on, seeds removed
125g Celeriac
250g Carrot, peeled
15g Garlic, sliced
15g Vegetable oil
125g Beetroot, cooked seperately
- Combine the first set of ingredients in a gastro tray and mix well ensuring to season with salt and pepper
- Roast in the oven @ 170c until almost fork tender. At this point add in the already roasted beetroot and cook until everything is tender but not over cooked. Chill immediately and reserve till needed in service.
Cauliflower Cheese.
Ingredients
3kg Whole milk
250g Unsalted butter
250g Plain flour
1.25kg Mozzarella
750g Grated grana padano
750g Scormoza
750g Cheddar cheese
750g Taleggio.
Method:Heat the milk until it starts to simmer. In a large based pan melt the butter and add the flour and cook for 2 minutes. Add the milk gradually to the flour and butter and cook out for 30 minutes. After this add all the cheese and cook and stir until cheese has slightly melted but still extremely
MOP
- Heat the milk until it starts to simmer.
- In a large based pan melt the butter and add the flour and cook for 2 minutes. Add the warmed milk gradually to the flour and butter and cook out for 20 minutes once all the milk has been added.
- After this add all the cheese and stir until the cheese has only slightly melted but still extremely stringy
- remove to a gastro tray and allow to cool
For the cauliflower.
- Steam this in the rational until fork tender but not soft - roughly 6-8 minutes depending on the size of your florets, you want the cauliflower to finish cooking when the cauliflower cheese is baked. Do not boil the cauliflower
- In a bowl add the steamed cauliflower and the sauce together and combine till the right consistency, place this in a 1/1 gastro tray and cover with some more of the each of the 4 cheese and bake in the rational at 200c until completely gratinated.
Rosemary roast potato’s.
Ingredients
5kg Agria potato, peeled and cut into roast potato pieces roughly 3cm x 3cm
Vegetable oil
1x Garlic bulb halved
2x Rosemary sprigs
MOP
- Steam the peeled and cut agria potato’s in a perforated tray for 20 minutes (the potato’s must not be cooked through and should only be lightly cooked on the outside)
- Remove the potato’s to a colander and toss vigorously causing the outside of the potato’s to fluff
- Heat your vegetable oil in a sauce pan ensuring you have enough to cover at least 1cm’s depth of the potato
- Place your potato’s in a gastro tray line with baking paper - when your oil reaches 200’c pour this over the potato’s ensuring the potato’s are in at least 1cm’s worth of oil
- Place the tray of potato’s with the oil into the rational at 220c and roast
- At the 10 minute mark open the oven and add the garlic and rosemary sprigs to the potato tray and cook for another 20 - 30 minutes.
- The potato’s should come out golden brown with darker crispier corners with the potato’s were fluffed.
Apple Sauce.
Ingredients
4kg Bramley apple, peeled and cored
200g Lemon juice
1x Lemon, zested
250g caster sugar
100g butter
MOP
- combine the first set of ingredients in a tray and roast at 185c until the apples are completely soft
- Remove from the oven to a blender and blend till smooth. At this point add the butter to the blender and continue blending until all incorporated
Horseradish Sauce.
Ingredients
500g horseradish, peeled and microplaned
75g White wine vinegar
250g Creme fraiche
Salt & pepper to taste
MOP
- In a bowl combine the microplane horseradish and white wine vinegar. Once combined add the creme fraiche and season.
Brioche Bread Sauce.
Ingredients
600g milk
50g butter
1x onion, chopped
6x cloves
6x peppercorns
3x sage leaves
100g brioche bread
60g mascarpone
pinch of microplaned nutmeg
Salt & pepper to taste
MOP
- Simmer the first set of ingredients on a low heat for 20 minutes to infuse all of the flavours. After 20 minutes, strain the milk and discard the spices and herbs, reserve the infused milk & butter.
- Add the brioche the the infused milk & butter and simmer for 3-4 minutes to combine. Stir in the mascarpone and finish with the seasoning
Chicken demi (48hour process).
Ingredients
20kg Chicken bones
10kg Meat trimmings (chicken/beef/lamb) (if you have)
3l White wine
3kg White onions (1/2 large cut, ½ finely diced)
3kg Carrots (1/2 large cut, ½ finely diced)
700g Celery (1/2 large cut, ½ finely diced)
300g Thyme
100g Rosemary
200g Garlic
2kg Leeks (1/2 large cut, ½ finely diced)
160g Tomato paste
MOP
- Roast off all the bones until dark brown.
- In the tilt skillet/stock pot sweat off the large cut half of the vegetables and deglaze with 1.5l of white wine
- Reduce the wine and then add all the browned bones
- Cover with water and leave to gently cook for 24 hours skimming every time you walk past. note. the stock must never boil at this stage
- The next day strain the stock, without cleaning the skillet/pan fry off the smaller cut veg 1 by 1 till golden brown
- Add the meat trimmings and colour
- Add the tomato paste and fry for 5 minutes
- Deglaze with 1.5l of white wine and reduce.
- Add the stock and simmer gently for 5 hours making sure to skim every time you walk past.
- Bring the liquid up to a boil and reduce till it lightly coats the back of a spoon.
- Once ready strain through muslin cloth and portion into quart containers
- Note: the chicken demi should have a glossy finish but not be too oily
Yorkshire puddings.
Ingredients
24x St Ewes eggs
2100ml whole milk
1350g flour
MOP
- Mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.
- Add a little vegetable oil to each hole of a muffin tin and place in the oven (at 200C) to heat.
- When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown.
Waiters Notes
Sunday roast served with a choice of flat-iron steak, flat-iron chicken or roast pork belly. All served with roast potatoes, roast root vegetables, roast hispi cabbage, cauliflower cheese, Yorkshire pudding and chicken demi
Verbiage:
Demi:
Demi is a meat based sauce made from reducing a meat based stock with either red wine or white wine.
Pork Allergies Dairy, Celery, Egg, Sulphites, Gluten
Chicken Allergies Dairy, Celery, Egg, Sulphites, Gluten
Beef Allergies Dairy, Celery, Egg, Sulphites, Gluten
HACCP.
Full HACCP can be found on the FACT portal
- All chicken must be received chilled from the butchers block. Recorded temperature on the delivery must be a maximum of 5c
- When preparing the raw chicken ensure you use a Red coloured chopping board. Also note that you should wear rubber gloves and wash your hands and knives before and after preparation
- When storing the raw chicken please ensure this is stored refrigerated at a maximum of 5c
- All raw chicken must be given a use by date of 3 days inclusive of the day of delivery. For example: chicken delivered on the 1st must be used by the 3rd