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_Chicken_Potato_Salad_OH 1

Warm roast chicken and Maori potato salad, capsicum, tomato and butter lettuce, apple cider vinaigrette – CHICMAORI

Heating Instructions: Microwave the chicken in its current container for 2 min on high. Let the chicken stand for a couple of minutes before you remove the lid. To plate up, toss the salad together with the dressing and enjoy!

Ingredients : Chicken, potato, mixed bell peppers, tomato, cucumbers, butter lettuce, cider vinegar, olive oil, shallot, agave syrup, mustard, Dijon mustard, garlic

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