Welcome to the Rascal At-Home Experience!

Fun, fresh and absolutely delicious - we are excited to be bringing Rascal to your home!

Rascal food is best enjoyed with good drinks, good music and good company!
If you are proud of your plating – snap a pic, and tag us on socials @rascalbrunswick!

Menu/Plating instructions:
For each course see recommended serving dish, cooking and plating instructions (we have included timing so you can time your plating).

Course 1:

Start by turning your oven to 180 degrees

Wild Life Bakery sourdough, wattleseed butter

Serving dish: plate
Timing: cooking 3-4 mins, plating 1 min

1. Heat bread through in oven at 180 Celsius for 3-4 minutes
2. Spread the butter on thick and enjoy!
*Note: butter is best at room temperature (so take it out of the fridge 20 mins before serving).

Marinated olives, thyme, lemon | Fermented & pickled vegetables

Serving Dish: small bowls,
Timing: plating 1-2 mins

1. Grab a couple of your most fun small bowls/ramekins and transfer olives and vegetables. You will want to emphasise bright colours and snacking appeal!
*Note: Olives are best at room temperature (so take them out of the fridge 20 mins before serving).

Heirloom Radishes, honey yoghurt, fennel pollen, cumin, saltbush

Serving Dish: small plate or shallow bowl
Timing: plating 2-3 mins

1. Spoon honey yogurt on the plate in a nice round circle.
2. Gently transfer the radishes on the yogurt (make it even)
3. Sprinkle the fennel pollen and cumin mix over the radishes
4. Finish with the saltbush over the top. Enjoy!

Course 2:

Turn your oven up to 200 Celsius for main dishes.

Tamari pumpkin, smoked hummus, sprouts, eucalyptus

Cooking Equipment: baking tray
Serving Dish: large shallow bowl
Timing: Cooking 7-8 mins, Plating 5 mins

Cooking Pumpkin

1. In a non-stick baking tray (or using baking paper) warm the pumpkin 6-8 minutes on an oven set to 200 Celsius.
2. Once the pumpkin is hot, gently remove tray (use oven mitt) and place on a heat-safe surface.

Plating Pumpkin

1. Spread the smoked hummus in a circle on the plate
2. Gently place the pumpkin within the circle.
3. Delicately drape the sprout and pumpkin seed mix over the pumpkin then finish with the eucalyptus oil.

Meat Main - Koji chicken, tarragon gravy, stuffing, water cress, horseradish

Cooking Equipment: Non-stick oven-safe frying pan, oven, cooking oil, heavy knife
Serving Dish: large shallow bowl
Timing: Cooking 20 mins (including resting), Plating 5 mins

Cooking Chicken

1. Heat a non-stick oven-safe pan on the stove and coat with cooking oil (around 60ml).
2. Gently place the chicken pieces in skin-side down and cook for 2- 3 minutes (lay chicken away from you so you don’t splash oil onto yourself).
3. Once skin has a touch of colour, transfer the pan to the oven and cook for a further 9-10 minutes.
4. Place the stuffing into an oven safe dish and cover with foil, put into the oven for 3 minutes.
5. Gently remove pan (use oven mitt) and place on a heat-safe surface to let rest for a 5 mins. At this point it should have a nice gold crust on the skin side (you can gently pierce skin with knife – juices should run clear. If you are concerned it is under-cooked, place back in over for 2-3 mins.)

Plating Chicken

1. Neatly arrange chicken into a shallow bowl.
2. Quickly Warm gravy up in the same frying pan on the stove (1-2 mins, stirring through) and pour over chicken.

Plating Accompaniments

1. On a small plate gently spoon stuffing into a neat pile (slightly off-centre).
2. Arrange foraged greens next to stuffing and dress with horseradish dressing

Vego Main - Wild nettle spaghetti, broccoli, charred snow peas, mint, goats curd

Cooking Equipment: Large pot, small pot, colander/past drainer
Serving Dish: large shallow bowl
Timing: Cooking 20 mins (including resting), Plating 5 mins

Cooking Pasta

1. Get a large pot of salted water on and bring to a soft boil
2. Whilst water is boiling, in a small pot, on a low heat, warm up your broccoli and goats curd sauce (2-3 mins)
3. Gently drop your pasta into the large pot of boiling water for 2 minutes and 30 seconds then drain it off.
4. Put pasta in small pot with the sauce and chopped mint and stir through.

Plating Pasta

1. Transfer your saucy pasta into a bowl then place snow peas on top
2. Sprinkle the grated cheese and shaved cured egg yolk over the top.

Iceberg salad, wild garlic ranch, fine herbs

Serving Dish: Plate
Timing: plating 1-2 mins

1. Gently transfer your iceberg wedges on a plate
2. spoon the ranch sauce over evenly, trying to get those nice drip lines.
3. Sprinkle your fine herbs over the dressed iceberg.

Course 3:

Pavlova, strawberry gum cream, mint

Serving Dish: A nice plate
Timing: plating 2-3 mins

1. Place your pavlova on a plate
2. Spoon over the strawberry gum cream
3. Gently place your fruit over the top then sprinkle the mint and then cherry dust over the top.

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