User Manual for DISHPATCH models including: Middle Eastern Festive Feast, Middle Eastern, Festive Feast, Feast
2 days ago — COOKING INSTRUCTIONS. Remove all items from the fridge and bring them up to room ... Scan here for instructions. ALLERGENS. For allergens, including Cereals.
Middle Eastern Festive Feast by Sabrina Ghayour Flatbread Spiced tomato, aubergine & pomegranate dip -- Quince-glazed spatchcock poussin Bejewelled rice with barberries, pistachios & orange peel Ras el hanout sweet potatoes, sesame yoghurt Fennel, pistachio & orange salad -- Chocolate tahini brownies, vanilla custard COOKING TIME: 50 minutes SERVES: 2 IN THE BOX: Spatchcock poussin Quince glaze Fennel Pul biber Orange segments Pomegranate seeds Pistachios (tree nuts) Ras el hanout sweet potato Rice Butter (milk) Nuts, barberries, and sour orange peel (jewels) (milk, tree nuts) Tangy tomato and aubergine (sulphites) Tahini yoghurt (milk, sesame) Herb oil Flatbread (gluten) Vanilla custard (egg, milk) Chocolate tahini brownies (egg, milk, sesame, soybeans, tree nuts) COOKING INSTRUCTIONS Remove all items from the fridge and bring them up to room temperature, apart from the vanilla custard. Preheat the oven to 220°C/200°C fan/gas mark 7. 1. Remove both spatchcock poussins from their packaging and place flat on a baking tray with 50ml of water at the bottom, then brush with the quince glaze. Place them in the oven and bake for 35 minutes. 2. Cut the fennel in half, then remove the core and the green ends. Using a mandoline or a box grater, thinly slice the fennel. Place in a mixing bowl with most of the pul biber and some olive oil (if you have it), season with sea salt, and mix well. Plate the salad on a serving platter and sprinkle over the orange segments, half of the pomegranate seeds, and the pistachios. Place the remaining pomegranate seeds to one side. 3. Place the ras el hanout sweet potato on a baking tray, ensuring you scrape out as much of the marinade as you can to spread over the sweet potato and put in the oven for 25 minutes. 4. Whilst the spatchcock poussin and ras el hanout sweet potato are baking, cook your rice. First, rinse the rice in a sieve under running cold water, until the water runs clear. 5. Melt the butter in a saucepan, add the rice with a pinch of salt, and stir for a minute. Then pour over 280 ml of cold water. 6. Bring to a boil over a high heat, then reduce the heat to low and cook for 10 minutes with the lid on. Turn the heat off and allow the rice to rest, with the lid firmly in place, for a further 8 minutes don't be tempted to peek before then! 7. Once the rice is cooked, fold the jewels through it in the same pan and season with salt as desired. Pour the bejewelled rice onto a serving platter. 8. Boil a kettle and pour the hot water into a small bowl or jug. Submerge the bag of tangy tomato and aubergine in the hot water to warm for 5 minutes. Spread the dip onto a small serving plate, then drizzle with extra virgin olive oil if you have it and the remaining pul biber. 9. When the ras el hanout sweet potato is cooked, remove from the oven and place the pieces on a serving plate. Using a spoon, dollop over the tahini yoghurt, stir the herb oil, and then drizzle it over the ras el hanout sweet potato. Lastly, scatter over the remaining half of the pomegranate seeds. 10. Take the spatchcock poussin out of the oven and allow to rest, uncovered, for 5 minutes. 11. Put the flatbread on a baking tray and lightly sprinkle the outside with water. (This can be done by dipping your fingers in water and flicking them onto the bread.) Place in the oven for 12 minutes. 12. Plate up the spatchcock poussin and serve alongside the flatbread, ras el hanout sweet potato, fennel salad, tangy tomato and aubergine and bejewelled rice. DESSERT: 1. Warm the vanilla custard in a pan over a low heat for 34 minutes, stirring frequently. Or serve the custard cold if you prefer. 2. Divide the chocolate tahini brownies between two bowls. Pour the vanilla custard around them and enjoy! Share your creation @thedishpatch @sabrinaghayour ALLERGENS For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts. STORAGE AND 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 RECYCLING Scan here for instructions. INGREDIENTS & ALLERGENS Spatchcock poussin: poussin, ras el hanout (coriander, paprika, turmeric, cinnamon, cumin, ginger, black pepper, white pepper, cayenne, salt, pimento, cardamom, cloves, nutmeg, aniseed), black pepper, olive oil. Quince glaze: membrillo quince jelly. Fennel. Pul biber. Orange segments. Pomegranate seeds. Pistachios: (tree nuts). Ras el hanout sweet potato: ras el hanout (coriander, paprika, turmeric, cinnamon, cumin, ginger, black pepper, white pepper, cayenne, salt, pimento, cardamom, cloves, nutmeg, aniseed), extra virgin olive oil, salt, sweet potato. Rice. Butter: unsalted butter (milk). Nuts, barberries, and sour orange peel (jewels): nibbed pistachio (tree nuts), almonds (tree nuts), unsalted butter (milk), dried barberries, sour orange peel, sugar. Tangy tomato & aubergine: aubergine, extra virgin olive oil, white onion, garlic, cumin, fennel seeds, turmeric, red wine vinegar (sulphites) (alcohol derived from vinegar), sugar, pomegranate molasses, tomato paste, salt, black pepper. Tahini yoghurt: tahini (sesame), Greek yoghurt (milk), salt, black pepper. Herb oil: parsley, coriander, dill, salt, pepper, extra virgin olive oil, lemon. Flatbread: fortified flour (gluten), iron, nicotinamide, thiamine hydrochloride, water, yeast, sugar, wheat flour (gluten), salt. Vanilla custard: whole milk, double cream (milk), vanilla pods, vanilla paste, sugar, egg yolks. Chocolate tahini brownies: whole egg, sugar, orange zest, orange juice, cocoa powder, almonds (tree nuts), unsalted butter (milk), tahini (sesame), chocolate (soybeans), sea salt.Adobe PDF Library 17.0 Adobe InDesign 19.0 (Macintosh)