BUTTERNUT SQUASH CAPONATA - 21 at Home
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BUTTERNUT SQUASH CAPONATA
with Buffalo Mozzarella (V)
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Please remove the Mozzarella and Caponata from the fridge 1 hour before
you intend to sit down to eat
• Spoon the Caponata onto a salad plate
• Unpack and drain the mozzarella and place alongside
CAPONATA
Celery,sulphur dioxide, nuts
MOZZARELLA
Milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
LOBSTER MINESTRONE
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Bring the lobster stock to a boil, remove from the heat and whisk in the basil
butter a little at a time
• Add the vegetables and lobster meat; cover with a lid and allow to heat
through for 3 – 4 minutes
• Check the seasoning, adjust if necessary and serve
MINESTRONE
Crustacean, celery, milk, gluten, sulphur dioxide
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
ROASTED PORK BELLY
with French Green Lentils - Red Cabbage, Apple and Watercress Salad
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Pre-heat the oven to 200°C (fan) / 220°C (no fan) / Gas Mark 7
• Bring a pan of water to a boil and then reduce the heat to low then sub-
merge the vacuum bags with the pork belly, braised cabbage and mashed
potato into the water and cover with a lid and leave for 15 minutes to heat
through
• Heat a non-stick frying pan over a medium heat and remove the pork belly
from the vacuum bag and place it, fatty side down, into the frying pan
PORK • Reduce the heat and cook slowly for 4 – 5 minutes to brown and crisp the
No allergen surface then turn the pork and pop the pan into the pre-heated oven for a
further 4/5 minutes
LENTILS • Warm the lentils in the microwave or alternatively in a small saucepan with a
Soya, celery teaspoon of water
MADEIRA SAUCE • Heat the Madeira sauce in a small saucepan
Milk, celery, sulphur dioxide • Shake the pot of dressing vigorously and pour over the red cabbage and
SALAD
No allergen •
watercress salad, toss together using 2 spoons
Spoon the lentils into the centre of a warm plate
DRESSING
Mustard, sulphur dioxide
• Remove the pork from the oven and sit on top of the lentils then pour the
hot Madeira sauce over and around
• Serve the salad in a side dish
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
FILLET OF SMOKED HADDOCK
Soft Egg, Colonial Rice and Indian Spices
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Chop the coriander coarsely
• Bring a pan of water to the boil; add the vacuum pouch with the smoked
haddock and remove the pan from the heat
• Cover with a lid and leave the haddock to poach for 12 minutes
• Meanwhile reheat the rice in a microwave or in a small saucepan with a ta-
blespoon of water
SMOKED HADDOCK •
•
Bring the curry sauce to a boil
Bring another small saucepan to a boil and when the haddock is almost
Fish, milk
ready drop the poached egg into the water and leave for 2 minutes
POACHED EGGS •
•
Remove the haddock, snip the pouch with scissors and drain in a colander
Spoon the rice into the centre of a warm plate and place the smoked had-
Eggs, sulphur dioxide
dock fillet on top
COLONIAL RICE • Top the haddock with the poached egg, then spoon the curry sauce over and
around
Milk
• Scatter the coriander
CURRY SAUCE
Fish, milk, celery, gluten, sulphur dioxide
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
ROOT VEGETABLE CASSOULET (V)
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Pre-heat the oven to 200°C (fan) / 220°C (no fan) / Gas Mark 7
• Place the foil container, with the lid still in place into the preheated oven for
15 minutes
• Warm the pot of breadcrumb/butter/parsley mix briefly in the microwave
• Remove the lid from the foil and spoon the breadcrumb mixture over
• Return to the oven for a further 10 minutes unto bubbling and the bread-
CASSOULET
crumbs are golden
Celery, gluten • Shake the dressing vigorously and pour over the green salad
• Toss together using two spoons
SALAD • Spoon the cassoulet onto a hot plate and serve the salad in a side bowl
No allergens
DRESSING
Mustard, sulphur dioxide
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
VANILLA CREAM, POACHED YORKSHIRE RHUBARB AND GINGER CAKE
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
• Spoon the braised rhubarb onto the vanilla cream then scatter the diced
ginger cake
VANILLA CREAM
Milk, eggs
BRAISED RHUBARB
Sulphur dioxide
GINGER CAKE
Gluten, eggs, milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
LEMON TART
Please read the full method before starting to cook. Every effort has been made to
make this process as simple as possible but a little foresight in the recipe will help you
achieve the best results. Ensure that, where relevant, your oven is preheated to the
correct temperature before you begin.
LEMON TART
Eggs, milk, gluten
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.ukYou can also read
