ROASTED CHICKEN 

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Take chicken out of the fridge about 30 minutes before reheating to bring it to room temperature. Do not open the vacuum sealed bag.

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REHEATING WITH OVEN 

Preheat oven to 350F.  Open vacuum sealed bag.  Take the chicken out.  Place the chicken in the preheated oven for 8 mins or until warm.  

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BRAISED BUTTER BEANS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of beans in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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ROASTED BRASSICA

Bring a pot of water to a full boil.  Place and submerge the sealed bag of brassica in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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TO PLATE

Place the beans in the middle of a shallow bowl, place the chicken in the middle and put the brassica randomly on the plate.  Drizzle the gravy around the plate.  

ANGUS BEEF SHORT RIBS 

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BRAISED SHORT RIBS

Bring a pot of water to a full boil.  Place and submerge the sealed bag of ribs in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bag with tongs.  Reserve the jus.  Cut open the bag and serve.

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CREAMY POLENTA

Bring a pot of water to a full boil.  Place and submerge the sealed bag of polenta in the pot, turn down the flame and let the water simmer for 5 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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ROASTED BRUSSELS SPROUT

Bring a pot of water to a full boil.  Place and submerge the sealed bag of brussels sprout in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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TO PLATE

Place the polenta in the middle of a shallow bowl, place the short ribs in the middle and put the brussels sprout randomly on the plate.  Drizzle the reserved jus around the plate.  

SAVORY FLAN

REHEAT

Preheat oven to 350F.  Place the flan on a heat resistant tray or bowl and place in the middle of the oven.  Heat for 8 mins or until warm.  

 

DUNGENESS CRAB

Bring a pot of water to a full boil.  Place and submerge the sealed bag of crab in the pot, turn down the flame and let the water simmer for 3 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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CHEESE SAUCE

Place the sauce in a small bowl; microwave it for 30 seconds and stir.  

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TO PLATE

Place the flan in the middle of a plate, place the crab meat on top of the flan; drizzle the cheese sauce on and around the flan and crab.  

WILD MUSHROOM RISOTTO

Bring a pot of water to a full boil.  Place and submerge the sealed bag of risotto in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bag with tongs.  Cut open the bag and serve.

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POACHED LOBSTER TAIL

Take lobster tail out of the fridge about 30 minutes before reheating to bring it to room temperature.

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TO PLATE

Place the tarragon aioli in the middle of a plate; place the lobster tail on top of the aioli; mount the fennel on top.    

PARSNIP SOUP

 

REHEAT

Bring the soup to a full boil  

 

TO PLATE

Ladle the soup in a soup bowl and put the walnut as a garnish.