DISHPATCH Valentines Dinner for Two Instruction Manual

DISHPATCH Valentines Dinner for Two

Product Specifications

• Chef: Michel Roux
• Cooking Time: 75 minutes
• Serves: 2

Instructions

COOKING INSTRUCTIONS

• COOKING TIME: 75 MINUTES SERVES: 2

IN THE BOX:

• Sourdough (wheat (gluten))
• Salted butter (milk)
• Champagne and saffron soup (celery, fish, milk, sulphites) (alcohol)
• Scallops (molluscs)
• Beef Wellington (wheat (gluten), milk, mustard, soybeans, egg, sulphites)
• Pommes Anna (sulphites, milk) Fine beans (milk) Peppercorn sauce (celery, milk,  sulphites) (alcohol) Passion fruit delice (milk, egg) Passion fruit
• Palmiers (wheat (gluten), milk) Cherry pâte de fruits Remove everything from the fridge and bring it all up to room temperature, apart from the scallops and passion fruit delice.
• Preheat the oven to 220°C/200°C fan/gas mark 7 and put a baking tray inside to pre-heat.

BREAD & BUTTER

1. Lay the sourdough on a baking tray and lightly sprinkle the outside with water.
2. Place the tray in the oven for 8–10 minutes, then remove and leave to rest for 3–4 minutes.
3. Enjoy the warm bread with the salted butter.

CHAMPAGNE & SAFFRON SOUP, SEARED SCALLOPS

1. Snip the corner of the scallops bag and drain out any liquid. Remove the scallops from the bag, pat dry with a paper towel and season with salt on both sides.
2. Pour the Champagne & saffron soup into a saucepan. On a medium heat, bring up to a simmer, stirring occasionally. Simmer for 2 minutes.
3. Preheat 1 tbsp of oil in a non-stick frying pan. Once hot, place the scallops in the pan. Cook for 1.5 minutes allowing the scallops to caramelise, then flip and cook for a further 1–1.5 minutes.
4. Place a scallop in each bowl then divide the soup between them.

BEEF WELLINGTON, POMMES ANNA & PEPPERCORN SAUCE

1. Use the paper to lift the beef Wellington onto the preheated baking tray and cook in the oven on the middle shelf for 25–30 minutes until the pastry is golden.
2. After 15 minutes, place the pommes Anna (in its bamboo tray, with the butter cube) on a separate tray in the oven for 20 minutes.
3. When the Wellington time is up, remove from the oven and rest while the pommes Anna finishes cooking.
4. Add the fine beans, with the butter, into a small pan with a splash of water and warm through stirring occasionally. Once warmed, remove the beans from the pan and transfer to a serving dish. Season with sea salt then spoon over the butter from the pan.
5. Empty the peppercorn sauce into a small saucepan, bring to a gentle simmer and continue simmering for 1 minute, then pour into a gravy boat or jug before serving.
6. Use a serrated carving knife to slice the beef Wellington into two pieces and season with salt. If you prefer your beef well done, lay the slices on the baking tray and pop back in the oven for a further 1–2 minutes.
7. Serve all the dishes in the centre of the table and enjoy.

PASSION FRUIT DELICE & PALMIERS 

1. Remove the passion fruit delice from the fridge 30 minutes prior to serving and spoon into small serving dishes. Slice open the passion fruit and spoon onto the top of each. Enjoy alongside the palmiers.

CHERRY PÂTE DE FRUITS

1. Enjoy the cherry pâte des fruits as a petit fours when you’re ready for an extra sweet – perfect with a digestif!

THE BEST CHEFS AT YOUR TABLE

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ALLERGENS

• For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE & USE-BY DATE

• Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
• Use by: Day Month Year

INGREDIENTS & ALLERGENS

• Sourdough: wheat flour (gluten), water, salt. Salted butter: pasteurised cow cream (milk), salt. Champagne & saffron soup: fish stock (water, garlic, fish bones, onion, fennel, celery, leek, parsley, thyme, fennel, white pepper, bay leaves), double cream (milk), champagne (sulphites) (alcohol), carrot, shallots, fennel, unsalted butter (milk), celery, salt, saffron. Scallops: (molluscs). Beef Wellington: puff pastry (wheat flour (gluten), vegetable oils (palm, rapeseed), water, wheat starch (gluten), lemon juice on concentrate basis, salt, alcohol (evaporates during baking), wheat gluten, colouring fruit and vegetable concentrates (carrot, apple, lemon), inactivated yeast, natural flavouring (milk), concentrated butter (milk)), beef fillet, mushroom duxelle (chestnut mushrooms, button mushrooms, shallots, rapeseed oil, unsalted butter (milk), salt, garlic, black pepper), savoy cabbage, feuille de brick (wheat flour (gluten), water, salt, sunflower oil, preservatives: sorbic acid, calcium propionate, acidifier: citric acid, emulsifier: soya lecithin), dijon mustard (water, mustard seeds, alcohol vinegar, salt, preservative: sodium bisulphite), egg wash (pasteurised egg, milk, salt). Pommes Anna: potato (sulphites, milk), butter (milk), salt, black pepper. Fine beans: fine beans, unsalted butter (milk). Peppercorn sauce: veal stock (water, beef bones, beef marrow, veal feet, veal bones, carrot, onion, leek, celery, parsley, thyme, garlic, black pepper, bay leaves), double cream (milk), water, brandy (alcohol), unsalted butter (milk), shallots, red wine jus (water, veal bones, chicken carcass, tomato paste, carrot, onion, celery, leeks, thyme, red wine (sulphites) (alcohol), port (sulphites) (alcohol), shallot, garlic, mushrooms, rapeseed oil, black pepper, salt, bay leaves, cornflour, redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate)), salt, black pepper. Passion fruit delice: passion fruit puree, whole milk, egg, caster sugar, gelatine (pork), double cream (milk), agar agar. Passion fruit. Palmiers: puff pastry (wheat flour (gluten), vegetable oils (palm, rapeseed), water, wheat starch, lemon juice on concentrate basis, salt, alcohol (evaporates during baking), wheat gluten, colouring fruit and vegetable concentrates (carrot, apple, lemon), inactivated yeast, natural flavouring (milk), concentrated butter (milk)), caster sugar. Cherry pâte de fruits: cherry, sugar, glucose syrup, pectin, citric acid.

RECYCLING

• Scan here for instructions.

FAQs