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instructions for both Porchetta & Chicken meals
Click Here For Vegetarian Instructions

To Start:

*Tip: Turn your oven on to 220 degrees to prepare for course 2.

Prawn roll, wild garlic ranch, pickled shallot

Cooking Equipment: Non-stick frying pan
Serving dish: Plate
Timing: Cooking: 2-3 mins | Plating: 3 mins

picture of christmas prawn roll


1. Toast the buttered side of buns in the frying pan on medium heat until bread has some colour.
2. Layer the lettuce, prawns, wild garlic ranch and pickled shallots in bun.
Tip* Buns toast best at room-temperature (and toasting stops bread going soggy)

Cold sliced Christmas ham, whisky glaze, Rascal mustard, pickles

Serving dish: Plate
Timing: Plating: 2 mins

picture of christmas ham


1. Transfer the sliced ham onto one side of a plate (can be creative with how you plate it)
2. Transfer and arrange your pickles and ferments on the other side plate (can do a neat pile, row or serve in a ramekin)
3. Spoon the mustard into a small circle onto plate.

The Main Event:

Chicken Main - Half chicken Ballontine, prosciutto, tarragon gravy.

Cooking Equipment: Non-stick *oven-safe* frying pan, cooking oil, heavy knife
Serving Dish: Large shallow bowl
Timing: Cooking: 30 mins (including resting) | Plating: 5 mins

picture of christmas chicken


1. Remove the chicken ballontine from your bag and unwrap the cling film
2. Heat oven safe frypan on a medium low heat with the oil.
3. When oil is hot, gently place the chicken in the pan. Roll frequently (roughly every minute) to caramelize the prosciutto for roughly 5-8 mins. The goal is to the have an even caramelization.
4. Place chicken (in frying pan) into the oven for 15 minutes. If you do not have an oven safe frying pan transfer to a baking tray with baking paper.
5. Gently remove pan (use oven mitt) and place on a heat-safe surface to let rest for a 5-8 mins (covered in foil)
6. Carve into medallions (roughly 3cm wide) and serve with sides.

Porchetta Main - Porchetta, brown butter apple sauce, roasting juices

Cooking Equipment: 2x baking trays, cooking oil, salt, 2x small pots
Serving Dish: large shallow bowl (small bowls/gravy boat)
Timing: Cooking: 40-50 mins (including resting) | Plating: 5 mins

picture of christmas porchetta


1. Put a baking tray with water in the bottom of your oven (roughly 1-2 cups). This will help prevent the porchetta drying out!
2. Get your porchetta out of the fridge and run some warm water over it while still in the bag. This will loosen up fat from the skin.
3. Take the porchetta out of the bag, wipe down and pat dry with paper towel. Rub your pork skin with some oil and then salt (be generous).
4. Once your oven is at 220 place your porchetta on a baking tray and place in oven.
5. Roast your porchetta on this high heat for 30-40 minutes until the skin looks puffed and golden all over.
6. Once you have a nice deep golden colour pull the porchetta out of the oven (use oven mitt) and place on a heat-safe surface to rest for 10 minutes (covered).
7. While porchetta is resting, heat brown butter apple sauce and roasting juices gravy in small pots on the stove and transfer to serving dishes (either small bowl or gravy boat | its a good idea to pre-heat these in the microwave or oven).
8. With a serrated knife carve pork up into 1-2 cm wide (or however thick you like) medallions and serve with your warmed apple sauce and gravy.

Duck fat roasted potatoes, smoked sour cream, spring onion

Cooking Equipment: Baking tray, baking paper
Serving Dish: Plate
Timing: Cooking: 30-40 mins | Plating: 2-3 mins

picture of christmas potatoes


1. Toss the potatoes in the duck fat and season with salt
2. Transfer to a baking paper lined baking tray and bake at 220c until golden and crisp (roughly 30-40mins). You can rotate potatoes at the 20 minute mark to get a more event roast.
Tip* If you do not have enough space (shelves or trays) for tray with water, porchetta and potatoes – you can put porchetta and potatoes in one tray.
3. Once cooked, gently remove tray (use oven mitt) and place on a heat-safe surface.
4. Spoon the smoked sour cream on a plate and transfer your potatoes on top. Sprinkle spring onions as garnish.

Shaved cauliflower and grain salad, preserved lemon, mint


Serving Dish: Bowl
Timing: Plating 1-2 mins

picture of christmas potatoes


1. In salad mixing bowl mix cauliflower and grains with dressing and herbs
2. Transfer into a fancy salad bowl.

Dessert:

Pavlova, strawberry gum cream, strawberry, stone fruits

Serving Dish: Plate
Timing: plating: 2-3 mins

picture of christmas pavlova


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 cherry dust over the top.


Vegetarian instructions

To Start:

*Tip: Turn your oven on to 220 degrees to prepare for course 2.

Mushroom roll, wild garlic ranch, pickled shallot

Cooking Equipment: Non-stick frying pan
Serving dish: Plate
Timing: Cooking: 2-3 mins | Plating: 3 mins

1. Toast the buttered side of buns in the frying pan on medium heat until bread has some colour.
2. Layer the lettuce, mushrooms, wild garlic ranch and pickled shallots in bun.
Tip* Buns toast best at room-temperature (and toasting stops bread going soggy)

Crudités with pickles and horseradish cream

Serving dish: Plate (and ramekin)
Timing: Plating: 3 mins

1. Transfer the crudités to one side of a plate (can be creative with how you plate it)
2. Transfer and arrange your pickles and ferments on the other side plate (can do a neat pile, row or serve in a ramekin)
3. Spoon the horseradish cream into a small circle onto plate.

The Main Event:

*Tip: Get your potatoes cooking first (as they take the longest)

Tamari pumpkin, smoked hummus, sprouts, eucalyptus

Cooking Equipment: Baking tray
Serving dish: Large shallow bowl
Timing: Cooking: 7-8 mins | Plating: 3 mins

1. In a non-stick baking tray (or using baking paper) warm the pumpkin 6-8 minutes on an oven set to 220.
2. Once the pumpkin is hot, gently remove tray (use oven mitt) and place on a heat-safe surface.
3. Spread the smoked hummus in a circle on the plate
4. Gently place the pumpkin within the circle.
5. Delicately drape the sprout and pumpkin seed mix over the pumpkin then finish with the eucalyptus oil.

Olive oil roasted potatoes, smoked sour cream, spring onion

Cooking Equipment: Baking tray
Serving dish: Plate
Timing: Cooking: 30-40 mins | Plating: 2-3 mins

1. Toss the potatoes in olive oil and season with salt.
2. Transfer to a baking paper lined baking tray and bake at 220c until golden and crisp (roughly 30-40mins). Tip: can rotate potatoes at the 20 minute mark to get a more event roast.
3. Gently remove tray (use oven mitt) and place on a heat-safe surface.
4. Spoon the smoked sour cream on a plate, put your potatoes on top then sprinkle the spring onions over the top.

Shaved cauliflower and grain salad, preserved lemon, mint

Serving Dish: Bowl
Timing: Plating 1-2 mins

1. In salad mixing bowl mix cauliflower and grains with dressing and herbs
2. Transfer into a fancy salad bowl.

Dessert:

Pavlova, strawberry gum cream, strawberry, stone fruits

Serving Dish: 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 cherry dust over the top.

Merry Christmas & Hope you enjoy your meal!

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