CHEDDAR CHEESE SOUFFLÉ - 21 at Home
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CHEDDAR CHEESE SOUFFLÉ
put simply, a 21 classic.
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.
• Remove the souffle from the fridge 30 minutes before you intend to cook
• Pre-heat the oven to 200°C (fan) / 220°C (no fan) / Gas Mark 7
• Remove the cling film from the souffle and either pour the cream over, in the
foil container provided or: transfer the souffle to an oven proof dish of simi-
lar dimensions
• Scatter with the grated cheese and place in the pre-heated oven for 15 – 16
minutes until golden and fully risen
• Remove from the oven carefully and serve immediately
ALLERGENS
Gluten, eggs, milk, mustard
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
WINTER SALAD
with Cumbrian Smoked Ham, Gruyere Cheese, Curly Endive and Mushrooms – Mustard Dressing
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.
• Place all of the dry ingredients, with the exception of the croutons, into a
bowl
• Shake the pot of dressing and pour over
• Mix gently using two spoons
• Transfer to a serving plate or shallow bowl and dot here and there with the
croutons
SALAD
Milk
DRESSING
Mustard, sulphur dioxide, milk
CROUTONS
Gluten, milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
BREAST OF CHICKEN
Sage and Onion Stuffing and Dry-cured Bacon
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 180°C (fan) / 200°C (no fan) / Gas Mark 6
• Bring a small saucepan of water to a boil and add the vacuum pouch of
mashed potato. Turn off the heat and cover the pan with a lid
• Heat a little butter in a small frying pan and then place in the chicken; skin-
side down
• Cook gently for 3 minutes or so, then pop into the preheated oven for 12
minutes, periodically spooning the butter over with a spoon.
• Meanwhile; heat the carrots and peas in a small saucepan with a tablespoon
of water, a small knob of butter and a pinch of salt.
• Heat the sauce in another small pan
CHICKEN • Warm the crisp bacon in the oven for 2 minutes
Milk, eggs, gluten
• Remove the chicken from the oven, season lightly with salt and pepper then
MASHED POTATOES •
carve into three pieces
Bring the milk and butter to a boil in a small saucepan, remove the mashed
Milk
potato from the pan, snip the corner of the pouch with scissors. Squeeze the
PEAS & CARROTS potato into the milk and beat till smooth
Milk • Spoon the carrots and peas onto a warm plate then arrange the chicken
breast and bacon alongside. Place the mashed potato next to the chicken or
SAUCE into a side bowl to share.
Celery, milk • Spoon the sauce over and serve
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
BAKED SEABASS FILLET
Garden Herbs, Fennel and Roast Tomatoes
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 180°C (fan) / 200°C (no fan) / Gas Mark 6
• Remove the lid from the seabass and place into the pre-heated oven for 12
minutes
• Place the foil container with the braised fennel and roast tomatoes into the
oven for 6 minutes (with the lid still in place) Remove from the oven and
allow to rest for 5 minutes
• Heat the olive oil-crushed potatoes in the microwave
• Warm the sauce gently, in a small saucepan, remove from the heat and set
aside
SEA BASS • Transfer the sea bass from the foil to in the centre of a warmed plate and
strain the cooking juices into the sauce
Fish, gluten, milk, celery, sulphur dioxide
• Add a spoonful of crushed potatoes next to the bass
BRAISED FENNEL & ROAST TOMATOES • Arrange the fennel and tomatoes around, along with any of their oily cooking
juices
No allergen
• Spoon the sauce around
SAUCE VIERGE
Fish, crustacean, celery
CRUSHED POTATOES
Fish, sulphur dioxide, milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
ROAST CROWN PRINCE SQUASH
Cavalo Nero, Chickpea and Saffron Stew (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.
• Bring the stew to a boil in a saucepan, cover with a lid and simmer for 6 or 7
minutes
• Serve drizzled with really good olive oil
• Scatter the toasted pumpkin seeds
ALLERGENS
no allergen
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
JAM SPONGE
and Custard
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.
• Turn out the pudding into a serving bowl and heat in the microwave for 1
minute on full power
• Then heat the custard (with the lid in place) for 1 minute on full power. Re-
move and leave for 30 seconds before removing the lid
• Pour the hot custard around the pudding
PUDDING
Gluten, eggs, milk
CUSTARD
Eggs, milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.uk
PASSION FRUIT 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.
• Place the tart onto a dessert plate with the crème fraiche alongside
TART
Gluten, eggs, milk
CRÈME FRAICHE
Milk
21 HOSPITALITY GROUP
Tel: 0191 2220755 | email: manager@21athome.co.ukYou can also read
