4 x Jumbo Kidman Beef Pies

Heating Instructions

PIES

• Remove from fridge 30 minutes prior to cooking
• Preheat oven to 180 degrees C (fan bake)
• Heat pies in their tins in the centre of the oven for 20 minutes covered loosely with foil
• Remove foil & continue to heat for 5 minutes
• To ensure that the pies are thoroughly heated, insert a sharp knife or skewer into the centre of one of the pies

Wine Match

Shiraz, the bigger the better! Though in this instance we do highly recommended a good beer, try a crisp Pale Ale or even a Stout.

Braised Beef Cheeks for 2

Heating Instructions

BEEF CHEEKS

• Place the bag(s) in a pot with enough water to cover & on a medium heat begin heating the water.
• When the water starts to boil, reduce heat to maintain a slow simmer (95 degrees C) & simmer for 10-15 minutes

PEARL BARLEY RISOTTO

• Simmer in the bag in the above pot of water for 8-10 minutes

GREMOLATA GREEN SAUCE

• Serve at room temperature

Plating

Spread pearl barley risotto on your plate or platter and with a spoon make a well in the centre for the beef cheeks, drizzle with gremolata & season to taste.

Wine Match

This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France.

Braised Beef Cheeks for 4+

Heating Instructions

BEEF CHEEKS

• Place the bag(s) in a pot with enough water to cover & on a medium heat begin heating the water.
• When the water starts to boil, reduce heat to maintain a slow simmer (95 degrees C) & simmer for 10-15 minutes

PEARL BARLEY RISOTTO

• Simmer in the bag in the above pot of water for 8-10 minutes

GREMOLATA GREEN SAUCE

• Serve at room temperature

Plating

Spread pearl barley risotto on your plate or platter and with a spoon make a well in the centre for the beef cheeks, drizzle with gremolata & season to taste.

Wine Match

This dish is great with a Grenache Syrah Mourvedre blend from Australia (aka GSM) or a Cotes du Rhone from France

Cape Grim Beef Sirloin for 4+

Heating Instructions

CAPE GRIM SIRLOIN

• Remove from fridge 90 minutes prior to heating
• Preheat oven to 190 degrees C (fan bake)
• Remove ribeye from bag & place in an oven proof dish
• Heat ribeye in the centre of hot oven for 25 minutes, take out of oven & let rest for 10-15 minutes prior to slicing
• When heated to medium rare, the meat should reach an internal temperature of 60 degrees C prior to resting
• For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

ROOT VEGETABLES

• Whilst beef is resting heat vegetables in the centre of hot oven for 15-20 minutes or until crisp

JUS

• Simmer in the bag in a pot of water for 5 minutes

Plating

Slice beef as thinly & serve on a bed of roasted root vegetables, season beef with fine sea salt & serve the jus alongside. Feel free to include your favourite mustards, pickles & horseradish with the beef.

Wine Match

One word, BORDEAUX… though if that proves tricky, Cabernet Sauvignon is your friend though try to find something that is a few years old.

Cheesy Garlic & Herb Sourdough Pull Apart

·       Take out of fridge 30 minutes prior to heating

·       Preheat oven to 180 degrees C

·       Line a solid ovenproof dish with greaseproof paper &

·       Remove loaf from plastic bag & place in baking paper lined dish

·       Heat the loaf in the centre of preheated oven for 10-15 minutes or until golden & crunchy

Chorizo Stuffed Chicken for 2

Heating Instructions

CHICKEN

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 210 degrees C (fan bake)
• Remove chicken from bag & place in an oven proof dish
• Heat chicken in the centre of hot oven for 25 minutes, take out of oven & let rest for 10 minutes prior to slicing
• To ensure the chicken is cooked, the centre should reach an internal temperature of 65-75 degrees C
• If you do not have a meat thermometer, cut the chicken in half to test. If it is not hot enough, return to oven covered with aluminium foil for 5 minutes

LENTILS

• Simmer in the bag in a pot of water for 10 minutes

AIOLI SAUCE

• Serve at room temperature

Plating

Slice chicken in thick slices (e.g 1 slice per guest), spread lentils on a plate or platter and with a spoon make a well in the centre for the slices of chicken, drizzle with aioli & season to taste.

Wine Match

Search out a Tempranillo from Australia & serve slightly chilled otherwise look to our amigos in Rioja, Spain.

If your heart is set on white check out one of the many Vermentinos now grown in Australia, their savoury oiliness & rich fruit concentration will be excellent!

Chorizo Stuffed Chicken for 4+

Heating Instructions

CHICKEN

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 210 degrees C (fan bake)
• Remove chicken from bag & place in an oven proof dish
• Heat chicken in the centre of hot oven for 25 minutes, take out of oven & let rest for 10 minutes prior to slicing
• To ensure the chicken is cooked, the centre should reach an internal temperature of 65-75 degrees C
• If you do not have a meat thermometer, cut the chicken in half to test. If it is not hot enough, return to oven covered with aluminium foil for 5 minutes

LENTILS

• Simmer in the bag in a pot of water for 10 minutes

AIOLI SAUCE

• Serve at room temperature

Plating

Slice chicken in thick slices (e.g 1 slice per guest), spread lentils on a plate or platter and with a spoon make a well in the centre for the slices of chicken, drizzle with aioli & season to taste.

Wine Match

Search out a Tempranillo from Australia & serve slightly chilled otherwise look to our amigos in Rioja, Spain.

If your heart is set on white check out one of the many Vermentinos now grown in Australia, their savoury oiliness & rich fruit concentration will be excellent!

Dry Aged Beef Roast for 6+

Heating Instructions

BEEF

• Remove from fridge 90 minutes prior to heating
• Preheat oven to 190 degrees C (fan bake)
• Remove ribeye from bag & pat dry with paper towel, rub with a little olive oil & season generously with salt & pepper
• Heat ribeye in the centre of hot oven for 30 minutes, take out of oven & let rest for 15 minutes prior to slicing
• When heated to medium rare, the meat should reach an internal temperature of 60 degrees C prior to resting
• For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

POTATOES

• Place potatoes in a lightly greased oven proof dish & roast in preheated oven for 30-40minutes alongside the beef.
• Once cooked & the potatoes are crunchy, crisp & golden, add the packet of compound butter to the potatoes in your chosen serving dish & toss gently, season with fine sea or flake salt

JUS & GREENS

• Whilst beef is resting simmer both in their bags in a pot of water for 8 minutes.
• Strain greens & dress in your chosen serving dish with bag of vinaigrette provided

Plating

Slice beef thinly & serve with potatoes & vegetables + the jus alongside. Feel free to include your favourite mustards, pickles & horseradish to accompany the beef.

Wine Match

One word, BORDEAUX… though if that proves tricky Cabernet Sauvignon is your friend here, try to find something with a bit of age on it.

Duck Confit for 2

Heating Instructions

DUCK

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 190 degrees C (fan bake)
• Take the duck legs out of the bag, discard bag & place in a very lightly greased roasting dish
• Heat in the centre of the oven for 25 minutes or until the skin is golden brown & crispy

RED CABBAGE

• Simmer in the bag in a pot of water for 10 minutes

WHITE BEAN PUREE

• Serve at room temperature

Plating

Serve the duck on a bed of red cabbage with the room temperature puree alongside

Wine Match

Pinot Noir, a classic match for a classic dish! Look to our friends in Tasmania or McLaren Vale otherwise Pinot from Burgundy, France is the true soulmate to this feast.

Duck Confit for 4+

Heating Instructions

DUCK

• Remove from fridge 60 minutes prior to cooking
• Preheat oven to 190 degrees C (fan bake)
• Take the duck legs out of the bag, discard bag & place in a very lightly greased roasting dish
• Heat in the centre of the oven for 25 minutes or until the skin is golden brown & crispy

RED CABBAGE

• Simmer in the bag in a pot of water for 10 minutes

WHITE BEAN PUREE

• Serve at room temperature

Plating

Serve the duck on a bed of red cabbage with the room temperature puree alongside

Wine Match

Pinot Noir, a classic match for a classic dish! Look to our friends in Tasmania or McLaren Vale otherwise Pinot from Burgundy, France is the true soulmate to this feast.

Greek Lamb Shoulder for 4+

Heating Instructions

LAMB SHOULDER

·       LAMB SHOULDER – remove from fridge 90 minutes prior to heating

·       Preheat oven to 220 degrees C (fan bake)

·       Remove lamb from bag & place in an oven proof dish

·       Heat the lamb in the centre of hot oven for 30-35 minutes, remove from oven & let rest for 10-15 minutes prior to slicing

·       BUTTERED PEAS – simmer in the bag in a pot of water for 5 minutes

·       JUS – simmer in the bag in a pot of water for 5 minutes

·       GREMOLATA GREEN SAUCE – serve at room temperature

·       WHITE BEAN PUREE – serve at room temperature

CHEF TIP – For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

PLATING

Slice lamb thinly & place on a bed of white bean puree, season with a sprinkle of fine sea salt & drizzle with gremolata, serve buttered peas & jus as accompaniments alongside

WINE MATCH

Lamb loves Syrah & it’s herbaceous pepperiness. Anything from our great nation aka ‘Shiraz’ will work a treat otherwise if you’re feeling fancy try something from St Joseph, France which is an appellation specialising in 100% single variety Syrah wines.

Gruyere, Garlic & Fine Herbs Potato Gratin

Heating Instructions

• Remove from fridge 30-60 minutes prior to heating
• Preheat oven to 180 degrees C (fan bake)
• Take the gratin out of the sealed bag, discard bag
• Place in the middle of preheated oven for 30-35 minutes
• The gratin is ready when bubbling & the top is perfectly gratinated, golden & crunchy
• If possible, let the gratin rest for 10 minutes out of the oven prior to serving as this will help it slice easier
• Serve straight from the disposable baking tin or cut open at one end with sharp scissors & carefully slide onto your desired serving dish
• For a splash of colour & freshness sprinkle with finely chopped herbs such as parsley, chives or thyme

Heat and Eat Blanched Greens

Heating Instructions

GREENS

• Place the bag(s) in the pot with enough cold water to cover it & on a medium heat begin heating the water
• When the water starts to boil, reduce heat to maintain a slow boil (95 degrees C)
• Simmer for 8 minutes, do not rapidly boil the water as this could burst the bag
• Once heated remove green from bag, strain through a colander & serve in your choice of serving dish

VINAIGRETTE

• Add the entire contents to the strained & plated greens, season with fine sea or flake salt & a touch of freshly ground pepper

TIP – if you are already heating another item in the above manner, you may add the bag of greens to the same pot of water

Pork Belly Porchetta for 4+

Heating Instructions

PORCHETTA

• Remove fridge 60-90 minutes prior to heating
• Preheat oven to 190 degrees C (fan bake)
• Take the pork belly out of the bag, discard bag then pat dry & then place in a greased roasting dish
• Place the dish in the centre of the oven & check after 35-40 minutes
• Once you have achieved your desired cooking temperature leave the pork out to rest for at least 10 minutes

CREAMED CORN & FARRO RISOTTO

• Simmer in the bag in a pot of water for 10 – 12 minutes

JUS

• Simmer in the bag in a pot of water for 5 minutes

Plating

Once rested, slice the Porchetta in to generous slices & arrange on a bed of faro risotto, season the pork with fine sea or flake salt.

Wine Match

The possibilities are endless, though we do need some good zippy acidity to cut through the richness of this dish! We recommend a medium-dry Riesling, Soave, Pinot Gris or unoaked Chardonnay

Ready to Roast Fingerling Potatoes

Heating Instructions

POTATOES

• Remove from fridge 30-60 minutes prior to heating
• Preheat oven to 190 degrees C (fan bake)
• Take the potatoes out of the sealed bag, discard bag
• Put potatoes in a lightly greased oven proof dish & place in preheated oven for 35-40 minutes turning once

PERSILLADE BUTTER

• Once the potatoes are golden & crunchy, remove them from oven & add the packet of compound butter directly to the potatoes & return to the oven for 2-3 minutes to melt butter & coat
• Transfer potatoes to your chosen serving dish & transfer back any lost melted butter & crunchy bits, season with fine sea or flake salt

CHEFS TIP – if you have the oven set to a lower temperature for another dish, don’t stress about getting the oven to 190 C, simply allow 10-15 minutes more cooking time

Ready to Roast Hasselback Butternut Pumpkin

Heating Instructions

• PUMPKIN – remove from fridge 30-60 minutes prior to heating
• Preheat oven to 220 degrees C (fan bake)
• Take the pumpkin out of the sealed bag, discard bag
• Put pumpkin in a lightly greased oven proof dish & place in preheated oven for 25-30 minutes
• The pumpkin is ready when the skin is crisp
• COMPOUND BUTTER – once cooked, remove from oven & add the packet of compound butter directly to the pumpkin & return to the oven for 3 minutes to melt butter & crisp pepitas
• Transfer the pumpkin to your chosen serving dish & transfer any lost melted butter & crunchy bits back to the cauliflower
• HARISSA EMULSION – serve at room temperature or straight from the fridge either alongside as a ‘sauce’ or transfer pumpkin directly on to a bed of the harissa emulsion once pumpkin is completely heated

TIP – if you have the oven set to a lower temperature for another dish, don’t stress about getting the oven to 220 C, simply allow 10-15 minutes more cooking time. 

Ready to Roast Whole Saffron Cauliflower

Heating Instructions

HEATING INSTRUCTIONS

• CAULIFLOWER – remove from fridge 30-60 minutes prior to heating
• Preheat oven to 220 degrees C (fan bake)
• Take the cauliflower out of the sealed bag, discard bag
• Rub with olive oil, salt & pepper
• Put cauliflower in a lightly greased oven proof dish & place in preheated oven for 25-30 minutes
• The cauliflower is ready when the edges & the highest points REALLY start to brown
• COMPOUND BUTTER – once cooked, remove cauliflower from oven & add the packet of compound butter directly to the cauliflower & return to the oven for 3 minutes to melt the butter & crisp the almonds
• Transfer cauliflower to your chosen serving dish & transfer any lost melted butter & crunchy bits back to the cauliflower
• RED CHILLI LABNEH – serve straight from the fridge either alongside as a ‘sauce’ or transfer cauliflower directly on to a bed of the labneh once cauliflower is completely heated

CHEF’S TIP – if you have the oven set to a lower temperature for another dish, don’t stress about getting the oven to 220 C, simply allow 10-15 minutes more cooking time.

Rolled & Stuffed Shoulder of Lamb for 2

Heating Instructions

LAMB SHOULDER

• LAMB SHOULDER – remove from fridge 60-90 minutes prior to heating

  ·       Preheat oven to 220 degrees C (fan bake)

  ·       Remove lamb from bag & place in an oven proof dish

  ·       Heat lamb in the centre of hot oven for 30-35 minutes, remove from oven & let rest for 10-15 minutes prior to slicing

  ·       RISSOTO – simmer in the bag in a pot of water for 10 minutes

  ·       SALSA VERDE MINT SAUCE – serve at room temperature

   

  CHEF TIP – For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

   

  PLATING

   

  Slice the lamb as thinly as possible & place on a bed of risotto, season with a sprinkle of fine sea salt & drizzle with salsa verde.

   

  WINE MATCH

   

  Seek out an Italian Nebbiolo, this will pair perfectly with lamb & will cut through the richness of both the lamb & the risotto. If you feel like something from closer to home a savoury Pinot Noir from Tasmania or Martinborough, New Zealand will too be excellent.

Rolled & Stuffed Shoulder of Lamb for 4+

Heating Instructions

LAMB SHOULDER

• LAMB SHOULDER – remove from fridge 60-90 minutes prior to heating

  ·       Preheat oven to 220 degrees C (fan bake)

  ·       Remove lamb from bag & place in an oven proof dish

  ·       Heat lamb in the centre of hot oven for 30-35 minutes, remove from oven & let rest for 10-15 minutes prior to slicing

  ·       RISSOTO – simmer in the bag in a pot of water for 10 minutes

  ·       SALSA VERDE MINT SAUCE – serve at room temperature

   

  CHEF TIP – For medium rare, the resistance of the meat when pressed should be that of your palm if your thumb & middle finger were touching

   

  PLATING

   

  Slice the lamb as thinly as possible & place on a bed of risotto, season with a sprinkle of fine sea salt & drizzle with salsa verde.

   

  WINE MATCH

   

  Seek out an Italian Nebbiolo, this will pair perfectly with lamb & will cut through the richness of both the lamb & the risotto. If you feel like something from closer to home a savoury Pinot Noir from Tasmania or Martinborough, New Zealand will too be excellent.

Truffled Mac & Cheese with Cheesy Garlic & Herb Sourdough

Heating Instructions

MAC CHEESE

• Remove from fridge 60 minutes prior to heating
• Preheat oven to 180 degrees C (fan bake)
• Remove the tin of mac cheese from the bag, sprinkle liberally & evenly with the cheesy-breadcrumb mixture
• Heat in the middle of preheated oven until golden, crisp & bubbly, remove from oven & let rest for 10-15 minutes

GARLIC BREAD

• Take out of fridge 30 minutes prior to heating & whilst the mac cheese is resting, heat the loaf (out of the bag) in the centre of oven for 10-15 minutes or golden & crunchy

Plating

It’s just fancy mac & cheese… dig in & pull that cheesy bread apart!

Wine Match

This is really the last frontier where one may release their big badass & oaky 90’s style chardonnay… Though if you’re looking for something a bit more sophisticated try an off-dry Riesling from Alsace or an unoaked Chardonnay from somewhere closer to home.