Easy meals |
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$14.50 per meal
The ideal alternative to ordering fast food, cooking and messing up your kitchen, going out (unless dining with us), our freshly made and vacuum packed meals are available everyday from our deli on the internet or over the phone.________________________________________________________________________________________________Veal Osso BuccoDish from Milan, of braised veal shanks. The shank is cut across the bone into slices about 3cm thick, browned, and braised in white wine and aromatics.The shank is called Osso Buco in Italian because the bone marrow is part of the appeal of the dish.(osso = bone)(buco = hole)Ingredients: veal shank, butter, oil, onion, carrot, celery, garlic, flour, tomato, beef stock, thyme, bay leaf, salt, pepper ______________________________________________________________________________________ Lamb shank A meat shank, or shin, is the portion of meat around the tibia of the animal, the far end of the leg.Meat shanks are commonly available for veal and lamb. Cured pork shanks are known as ham hocks. Shank meat is tough and lean, and benefits from long, slow moist cooking, which makes it succulent and gelatinousIngredients:lamb shank, onion, carrot, celery, red wine, garlic, beef stock, salt, pepper, flour, oil______________________________________________________________________________________Duck leg ConfitFrench dish made with the leg of the duck. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat and then poaching it in its own fat.The meat is rubbed with salt and garlic, then covered and refrigerated for up to 36hrs. Prior to cooking, the salt is brushed off the meat and it is patted dry. The meat is placed in a cooking dish with the rendered fat and placed in an oven at low temperature. It is slowly poached until meltingly tender, as little as 90 minutes or as long as 10 hours.Ingredients:Duck leg, duck fat, coarse salt, brown sugar, rosemary, garlic______________________________________________________________________________________Chicken fricasséeFricassee is typically poultry, but other types of white meat can be substituted. They are first cut into pieces, and then stewed in a white gravy.It often includes other ingredients such as vegetagbles sautéed and served in a dry vermouth cream sauce.Ingredients:Chicken, butter, onion, carrot, celery, prosciutto, white wine, chicken stock, cream, salt, pepper, thyme__________________________________________________________________________________________________________________________Place orders atThis email address is being protected from spam bots, you need Javascript enabled to view itorcall us on 07. 5448 1911
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