DISHPATCH Middle Eastern Festive Feast User Manual
- June 15, 2024
- DISHPATCH
Table of Contents
DISHPATCH Middle Eastern Festive Feast
Product Information
The Middle Eastern Festive Feast is a culinary experience created by Sabrina Ghayour. It includes a variety of delicious dishes inspired by Middle Eastern cuisine, including flatbread spiced tomato, aubergine & pomegranate dip, quince-glazed spatchcock poussin, bejewelled rice with barberries and pistachios, rasel hanout sweet potatoes with sesame yoghurt, fennel, pistachio & orange salad, chocolate tahini brownies, and vanilla custard.
Allergens: The product contains allergens such as milk, tree nuts, sulphites, sesame, egg, soybeans, and gluten. Please refer to the ingredients list for more details.
Specifications
- Product Name: Middle Eastern Festive Feast
- Chef: Sabrina Ghayour
- Includes: Flatbread spiced tomato, aubergine & pomegranate dip, quince-glazed spatchcock poussin, bejewelled rice with barberries and pistachios, ras el hanout sweet potatoes with sesame yoghurt, fennel, pistachio & orange salad, chocolate tahini brownies, and vanilla custard.
- Allergens: Milk, tree nuts, sulphites, sesame, egg, soybeans, gluten
Product Usage Instructions
Step 1: Preparing the Poussin and Sweet Potato
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Remove both spatchcock poussins from their packaging and place them flat on a baking tray with 50ml of water at the bottom.
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Brush the poussins with the quince glaze.
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Place the poussins in the oven and bake for 35 minutes.
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Place the ras el hanout sweet potato on a baking tray, ensuring you scrape out as much of the marinade as possible to spread over the sweet potato.
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Put the sweet potato in the oven and bake for 25 minutes.
Step 2: Preparing the Fennel Salad -
Cut the fennel in half, remove the core and green ends, and thinly slice it using a mandoline or box grater.
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Place the sliced fennel in a mixing bowl and add most of the pul biber and some olive oil. Season with sea salt and mix well.
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Plate the salad on a serving platter and sprinkle over the orange segments, half of the pomegranate seeds, and the pistachios.
Keep the remaining pomegranate seeds aside.
Step 3: Cooking the Rice -
Rinse the rice in a sieve under running cold water until the water runs clear.
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Melt butter in a saucepan, add the rice with a pinch of salt, and stir for a minute.
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Pour 280 ml of cold water over the rice.
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Cook the rice until it is done.
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Fold the jewels through the cooked rice in the same pan and season with salt as desired.
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Pour the bejewelled rice onto a serving platter.
Step 4: Preparing the Tangy Tomato and Aubergine Dip -
Boil water and pour it into a small bowl or jug.
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Submerge the bag of tangy tomato and aubergine in the hot water to warm for 5 minutes.
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Spread the dip onto a small serving plate and drizzle with extra virgin olive oil if available and the remaining pul biber.
Step 5: Assembling the Dish -
When the ras el hanout sweet potato is cooked, remove it from the oven and place the pieces on a serving plate.
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Dollop tahini yoghurt over the sweet potato, stir the herb oil, and drizzle it over the sweet potato.
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Scatter the remaining half of the pomegranate seeds over the sweet potato.
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Take the spatchcock poussin out of the oven and allow it to rest, uncovered, for 5 minutes.
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Plate up the spatchcock poussin and serve alongside the flatbread, ras el hanout sweet potato, fennel salad, tangy tomato and aubergine dip, and bejewelled rice.
Step 6: Dessert -
Divide the chocolate tahini brownies between two bowls.
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Pour the vanilla custard around the brownies.
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Enjoy!
FAQ (Frequently Asked Questions)
Q: What are the allergens in the Middle Eastern Festive Feast?
A: The product contains allergens such as milk, tree nuts, sulphites,
sesame, egg, soybeans, and gluten. Please refer to the ingredients list for
more details.
Q: How should I store the Middle Eastern Festive Feast?
A: Transfer all components to the fridge as soon as received. Ensure all
chilled items are cold on arrival.
Q: What is the use-by date for the Middle Eastern Festive Feast?
A: The use-by date is specified as Day Month Year. Please check the
packaging for the exact date.
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.
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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. -
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. -
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.
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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.
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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.
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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!
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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.
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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. -
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.
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Take the spatchcock poussin out of the oven and allow to rest, uncovered, for 5 minutes.
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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 1–2 minutes.
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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
- Warm the vanilla custard in a pan over a low heat for 3–4 minutes, stirring frequently. Or serve the custard cold if you prefer.
- Divide the chocolate tahini brownies between two bowls. Pour the vanilla custard around them and enjoy!
Share your creation @thedishpatch @sabrinaghayour
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.
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
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