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_Beef_Noodle_Salad_OH 2

Master stock braised beef shoulder, noodle salad with Asian greens, roast peanuts and crispy eschalots- BEEFMAST

Heating Instructions: Transfer the beef and master stock to a small saucepan. Bring slowly to a simmer with the lid on. Once the broth is at simmering point, turn off the heat and leave to stand for 5 min for the ingredients to heat through. Bring a small pot of water to the boil, cook the greens for 1 min, strain and serve. To plate up, dress the salad and enjoy.

Ingredients : Beef shoulder. Master stock: beef, spring onions, soy sauce, mirin or Shaoxing rice wine, ginger, garlic, ground cinnamon, star anise, mandarins. Thai salad: sweet potato noodles, bean sprouts, cucumbers, papayas, mint, basil, red chillies, mixed vegetables, bok choy, lime juice, fish sauce, shallot, coconut palm sugar, coriander, green chilli peppers, ginger, garlic, unsalted peanuts, fried shallots

Days,
Hours &
Minutes

left to order for next Monday