Heating Instructions

Heating Instructions

**Please note that we recommend eating all dishes within a few days of receiving. If you wish to freeze anything, we recommend no more than a couple of weeks.**

Beef Shank 

Fill a large pot half way up with water and bring it up to a simmer.

Add the bag with the beef shank into the hot water and let it set for 25 to 30 minutes at medium low heat. 

Carefully remove the bag out of the water and transfer to a plate. Let it rest for 2 minutes.

Cut the bag open and reserve the cooking liquid.

Transfer the beef shank to a large plate.

Soft Herb Polenta 

 In a medium size pot bring one cup of milk up to a simmer. 

Add the polenta to the pot with hot milk and carefully stir with a rubber spatula or wooden spoon.

Add parmesan cheese and slowly fold it in.

Season it salt if necessary.

Sauce

In a small sauce pot scoop the solidified beef sauce with vegetables.

Add some of the reserve liquid from the beef shank and slowly bring it up to a soft boil and cook for 2 to 3 minutes making sure the vegetables are hot.

Spoon the sauce and vegetables over the beef shank.

 

Ribeye Steak Family Mael

Preheat the oven to 375F.

Remove the lid from the ribeye container.

Remove sea salt and chimichurri out of the container.

Place the container in the oven and cook for 5 to 6 minutes.

Carefully remove the ribeye from the oven.

Transfer to a serving plate.

To finish, spoon the chimichurri over the steak and sprinkle sea salt. 


Asparagus

Preheat the oven to 375F.

Remove the lid from the Asparagus container.

Remove grated cured egg yolks from the container.

Place the container in the oven and cook for 4 to 5 minutes.

Carefully remove the asparagus from the oven. 

Transfer to a serving plate.

Sprinkle cured egg yolks over the asparagus.


Mushroom Stew 

Empty mushroom stew into a medium size pan.

Reheat on your stove top at medium-high heat, constantly stirring until the mushrooms start simmering.

 

 Burger Kit

1. Butter burger buns and toast both sides.
2.Grill patties to desired temperature.
3. Top the grilled pattie with caramalised onions followed by the cheese.
4. Place pattie under grill to melt the cheese.
5. To build the bun place shredded lettuce on the bottom,
add a slice of tomato, top with cheese burger pattie,
add a spoon of secret sauce and the top of the bun.

Chicken Pot Pie & Beef Pot Pie
Bake at 345° for 26-30 minutes with oven fan on.
If no oven fan, add an additional five minutes.

Beef Bourguignon and mashed potatoes 

Pre-heat oven to 375f

Place Beef Bourguignon (cover on) in the oven and heat through for 15 to 20 minutes or until it reaches 165f. 

Confit Duck Legs

Pre-heat oven to 375degrees

Place duck legs on a baking sheet and cook for 35 minutes

House Made Stecca
Reheat at 350° for 2-5 minutes or until golden brown.

Seasonal Vegetables for Roasting, Juniper Vinaigrette
Bake at 450° for 8 minutes.

Gwen Cookies
Bake at 330° for 8 minutes

Soups
Reheat over stove until hot

Mac & Cheese
Bake at 375° for 40 minutes uncovered

Meatballs
350° for 15-20 minutes.

Sausage Rolls
They arrive fully cooked, heat at 350 for 5-7 minutes.
You can also enjoy cold

Caesar Wedge Salad
1. Dress the lettuce with half of the anchovy dressing and half the parmesan
2. Mix the bacon and corn with the other half of the dressing
and spoon over the wedges.
3. Top with remaining parmesan

Pomme Dauphinoise
1. Pre-heat oven to 375° place the potatoes (cover on) in the oven
and heat through for 20minutes.
2. After 20minutes carefully remove the cover and cook for a further 3-5 minutes

Pomme Puree
1. Place contents of bag into a pot and gently heat
over medium to low flame stiring frequently to avoid burning.
2. When hot serve and enjoy.

BBQ Ribs
1. Wrap ribs in foil and heat in oven at 375° for 30 minutes.
2. Remove foil and brush on one coat of bbq sauce
and return to oven for an additional 5 minutes.
3. Alternatively, heat over medium heat on barbecue
for 5-8 minutes on each side, brushing on sauce to finish.

Chicken Wings 

 Our Chicken wings are coming to your house already precooked. We leave it up to you if you want to finish them off on the grill, in the oven, or in a fryer.

For the Grill: 3-4 Minutes each side on medium high heat. 

In the Oven: Bake at 400F for 12 minutes. 

Fryer: Fry at 375 for about 4 minutes. 

Finish with Gwen Buffalo Sauce. 

 Potato Au Gratin

 Preheat your oven at 375F.

  Place the Potato Au Gratin container in the preheated oven and bake for 10 minutes.

 Remove from the oven, and turn the oven temperature up to 450F. 

 Remove the lid of the container.

 Sprinkle cheese over the potatoes and place them back in the oven for 7 to 10  minutes to melt and caramelize cheese.

 Caramelized Winter Root Vegetables

 Preheat your oven at 375F.

 Remove the lid of the container.

 Place the Root Vegetables in the preheated oven and reheat for 10 to 15 minutes.

 Finish with salt and black peppers if necessary 

 Black Truffle Beef Sauce 

Empty Black Truffle Beef Sauce into a small saucepan and slowly heat up on medium-high heat until it starts simmering, and reserve

    Braised Short Rib

     Preheat your oven at 375F.

    Place the Short Rib container in the preheated oven and reheat for 15 minutes.

     Remove the container from the oven.

     Remove the lid of the container, and transfer the Short Rib and onions to a plate.

     Spoon Black Truffle Beef Sauce over the Short Rib.