DISHPATCH Valentine’s Dinner a Deux Owner’s Manual

DISHPATCH Valentine’s Dinner a Deux Owner’s

Valentine’s Dinner a Deux Product Information Specifications
Author: Michel Roux Jr. Occasion: Valentine’s Day  Allergens: Celery, Fish, Milk, Sulphites, Alcohol, Scallops
(Molluscs), Beef Wellington (Gluten, Milk, Mustard, Soybeans), Eggwash (Egg), Celeriac Dauphinoise (Celery, Milk), Heritage Carrots and Chestnuts with Confit Garlic Beurre Noisette (Milk), Choux Buns (Milk, Gluten, Egg), Chocolate Sauce (Milk), Vanilla Chantilly (Milk)

Product Usage Instructions

Sourdough and Butter

Lay the sourdough on a baking tray. Lightly sprinkle the outside of the sourdough with water by dipping your fingers in water and flicking them onto the bread.

Champagne and Saffron Soup, Poached Scallop

1. Divide the saffron and champagne soup and scallops evenly between small serving bowls.
2. Tuck in and enjoy.

Beef Wellington

1. Place the beef Wellington onto a preheated baking tray. Brush or spoon over the eggwash. Cook in the oven for 25 minutes. After 20 minutes, place the celeriac dauphinoise onto a
   separate baking tray and put the heritage carrots and chestnuts with confit garlic beurre noisette into an oven dish.

2. Pop both dishes in the oven for 30 minutes.

3. Stir the carrots halfway through cooking. Remove the beef Wellington from the oven and allow it to rest for 15 minutes.

4. Warm the red wine jus in a small saucepan over low heat. Pour the red wine jus into a gravy boat or jug before serving.

5. Plate up, serving the beef Wellington with the celeriac dauphinoise, carrots, and red wine jus.

Chocolate Profiteroles

1. Place the choux buns on a baking tray and put in the oven for 5 minutes to crisp up.
2. Boil the kettle and pour the hot water into a small bowl.
3. Place the bag of chocolate sauce in the water to warm and melt it.
4. Poke a small hole in the bottom of the profiteroles. Cut the tip off the piping bag and fill each choux bun with the vanilla chantilly.
5. Squeeze the chocolate sauce onto two plates.
6. Top the chocolate sauce with the filled choux buns.
7. Add a little icing sugar on top if desired.

FAQ

What are the allergens in this product?

The allergens in this product include Celery, Fish, Milk, Sulphites, Alcohol, Scallops (Molluscs), Beef Wellington (Gluten, Milk, Mustard, Soybeans), Eggwash (Egg), Celeriac Dauphinoise (Celery, Milk), Heritage Carrots and Chestnuts with Confit Garlic
Beurre Noisette (Milk), Choux Buns (Milk, Gluten, Egg), Chocolate Sauce (Milk), Vanilla Chantilly (Milk).

How should I store this product?

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.

What is the use-by date of this product?

The use-by date is Day Month Year. Please ensure to consume the product before this date.

Can I recycle the packaging?

Please scan the provided QR code for recycling instructions.

COOKING INSTRUCTIONS

Remove all items from the fridge and bring them all up to room temperature, apart from the scallops and vanilla chantilly. Preheat the oven to 220°C/200°C fan/gas mark 7 and put a baking tray inside to warm up.

SOURDOUGH AND BUTTER

1.  Lay the sourdough 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.)
2.  Place the bread in the oven for 8–10 minutes, then remove and allow to rest for 3–4 minutes.
3.  Slice the sourdough and enjoy it alongside the Isigny Ste Mère butter.

CHAMPAGNE AND SOSAFFRON UP, POACHED SCALLOP

1.  Pour the saffron and champagne soup into a saucepan and add the scallops. Warm over a medium heat for 3–5 minutes, until heated through.
2. Divide the saffron and champagne soup and scallops evenly between small serving bowls and tuck in.

BEEF WELLINGTON

1.  Place the beef Wellington onto the preheated baking tray and brush or spoon over the eggwash. Cook in the oven for 25 minutes.
2.  After 20 minutes, place the celeriac dauphinoise onto a baking tray (keep it in the bamboo tray with the butter cube) and put the heritage carrots and chestnuts with confit garlic beurre noisette into an oven dish. Pop both dishes in the oven for 30 minutes. Stir the carrots halfway through cooking.
3. Remove the beef Wellington and allow to rest for 15 minutes.
4. When you’re almost ready, empty the red wine jus into a small saucepan and warm over a low heat. Pour it into a gravy boat or jug before serving.
5. Use a serrated bread 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.
6. Plate up, serving the beef Wellington with the celeriac dauphinoise, carrots, and red wine jus.

Turn the oven down to 180°C/160°C fan/gas mark 4. CHOCOLATE PROFITEROLES

COOKING TIME : 60 minutes SERVES: 2

IN THE BOX

Sourdough (gluten)
Isigny Ste Mère – butter (milk) Champagne and saffron soup (celery, fish, milk, sulphites) (alcoholScallops (molluscs)
Beef Wellington (gluten, milk,
mustard, soybeans) Eggwash (egg)Celeriac dauphinoise (celery, milk) Heritage carrots and chestnuts
with confit garlic beurre
noisette (milk)
Choux buns (milk, gluten, egg) Chocolate sauce (milk)
Vanilla Chantilly (milk)

CHOCOLATE PROFITEROLES

1. Place the choux buns on a baking tray (keeping them in the bamboo tray) and put in the oven for 5 minutes to crisp up.
2. Boil the kettle and pour the hot water into a small bowl, place the bag of chocolate sauce in the water to warm, until it’s melted.
3. Poke a small hole in the bottom of the profiteroles. Then cut the tip off the piping bag and fill each choux bun with the vanilla chantilly.
4. Squeeze the chocolate sauce onto two plates and top with the filled choux buns. Top with a little icing sugar If you like.

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

ALLERGENS For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts. 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: flour, rye flour (gluten), yeast, sour starter, salt. Isigny Ste Mère – butter: pasteurised cow’s milk, lactic starters, salt. Champagne and saffron soup: carrot, fennel, celery, shallots, fish stock, chicken stock, Champagne (sulphites) (alcohol), cream (milk), saffron, salt, pepper. Scallops (molluscs). Beef Wellington: beef fillet, Savoy cabbage, mushrooms, unsalted butter (milk), garlic, shallots, salt, pepper, puff pastry (gluten, milk), feuille de brick (soybeans, gluten), Dijon mustard. Eggwash. Celeriac dauphinoise: potato, celeriac (celery), Parmesan (milk), milk, cream (milk), salt, pepper, garlic, butter (milk). Heritage carrots and chestnuts with confit garlic beurre noisette: carrots, extra virgin olive oil, chestnuts, unsalted butter (milk), Garlic, sage, thyme. Red wine jus: carrot, onion, celery, garlic, thyme, rosemary, parsley, red wine (sulphites) (alcohol), Port (sulphites) (alcohol), beef stock, peppercorns, bay leaves, salt. Profiteroles: butter (milk), water, milk, flour (gluten), salt, sugar, egg, cocoa powder. Chocolate sauce: butter (milk), sugar, cocoa powder, milk, sea salt. Chantilly cream: cream (milk), mascarpone (milk), sugar, vanilla.

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