Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR

Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!

Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs

YesChef_ScotchFillet_ChimmiChurri_OH 1

Char grilled scotch fillet, chimichurri dressing, cos salad, crispy lentils, lemon creme fresh dressing – GRLSTEAK

Heating Instructions: Preheat oven to 210°C. Transfer the beef to a small baking tray and bake in the oven for 10min.  To plate up, dress the salad with crème fresh dressing, and squeeze the lemon wedge in to the chimichurri and spoon over the steak.

Ingredients : Beef, cos lettuce, green peas, mange-tout (snow pea), water, crème fraiche, aioli, parmesan cheese, lemon juice, pink salt, white pepper, olive oil, parsley, shallot, wine white vinegar, garlic, chilli flakes, crispy lentils, puy lentils, water, onion, sunflower oil, salt

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