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_Kimchi_MisoBroth_Chicken_OH 1

Kimchi chicken and miso broth with enoki & shitake mushrooms & greens – MISOCHIC

Heating Instructions: Preheat oven to 190°C Transfer the chicken to a flat baking tray and bake for 10 min. While the chicken is cooking, transfer the miso broth to a saucepan and bring to a simmer. 5 min before the chicken is cooked, add the noodles and vegetables to the saucepan. Once the broth comes back to a simmer, put a lid on and turn the heat off. Let the soup stand for a couple mins to heat all the ingredients through. To plate up, pour broth into a bowl and top with the chicken. Enjoy!

Ingredients : Chicken, brown rice noodles, leeks, Chinese cabbage, collard greens, vegetable stock, cabbage, kimchi,  mushrooms shitake, oyster mushrooms, enoki mushrooms, onions, miso, sake, mirin or Shaoxing rice wine, soy sauce, olive oil, sesame oil.

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