HOLIDAY MEAL BOXES

HOLIDAY TURKEY MEAL BOX 

DARK & WHITE TURKEY MEAT

1. Pre-heat oven to 300 F

2. Place turkey in an oven proof dish

3. Add a small amount of hot turkey stock at the bottom of the oven proof dish

4.  Cover oven proof dish with aluminum foil

5. Place in the oven & heat for 30 mins or to desired temperature

MAPLE & DIJON GLAZED CARROTS

1. Pre-heat oven to 300 F

2. Place roasted maple & dijon glazed carrots in an oven proof dish (uncovered)

3. Heat for 25 mins

SMASHED POTATOES

1. Pre-heat oven to 300 F

2. Place smashed potatoes in oven proof dish (uncovered)

3. Heat for 25 mins

 BRUSSELS SPROUTS

1. Pre-heat oven to 300 F

2. Place Brussels sprouts in an oven proof dish (uncovered)

3. Heat for 15-20 mins

TRADITIONAL STUFFING

1. Pre-heat oven to 300 F 

2. Put stuffing in an oven proof dish

3. Heat for 10 minutes

GRAVY

1. Put gravy in a small sauce pan  

2. Heat on a stove top under medium-low heat until hot

HOLIDAY LOG

1. Serve and enjoy!

 

WELLINGTON MEAL BOX 

BEEF WELLINGTON

1. Pre-heat oven to 420 F

2. Place Beef Wellington on the provided parchment paper in oven proof dish.

3. Once oven is heated, place tray in the middle of the oven.

4. Cook for 40-45 mins until pastry is fully cooked & golden brown.

5. Allow to rest for 15 mins before slicing using a serrated knife.

DEMI GLACE PUCK

1. Remove plastic cover

2. Put puck in a small sauce pan  

3. Heat on a stove top under medium-low heat until hot

SMASHED POTATOES

1. Pre-heat oven to 300 F

2. Place smashed potatoes in oven proof dish (uncovered)

3. Heat for 25 mins

CHARRED BROCCOLINI

1. Pre-heat oven to 300 F

2. Place broccolini in an oven proof dish (uncovered)

3. Heat for 15-20 mins

BANOFFEE PIE

1. Serve and enjoy!

 

HOLIDAY BUTCHER MENU

WHOLE TURKEY/CAPON

1. Pre-heat oven to 350 F

2. Season whole turkey/capon

3. Place whole turkey/capon in an oven proof dish

4. Recommended cooking time: 13-15 mins per pound

5. Cook until internal temperature reaches 175 F

6. Let rest for 10 mins before carving

7. Carve & serve

TURKEY BREAST/STUFFED TURKEY BREAST

1. Pre-heat oven to 350 F

2. Season turkey

3. Place turkey in an oven proof dish

4. Recommended cooking time: 13-15 mins per pound

5. Cook internal temperature reaches 165 F

6. Let rest for 10 mins before serving

7. Carve & serve

HAM

1. Pre-heat oven to 300 F

2. Place ham in an oven proof dish

3. Add a small amount of hot water at bottom of the oven proof dish

4. Cover oven proof dish with aluminum foil & re-heat 20-25 mins

5. Uncover ham & heat at 400 F for 10 mins to achieve crispy edges

6. Let rest for 10 mins before carving & serving

DRY AGED PRIME RIB

1. Take out dry aged prime rib from fridge & bring to room temperature for about 30 mins.

2. Pre-heat oven to 450 F

3. Place dry aged prime rib in an oven proof dish (fat side up)

4. Place on middle rack 15-20 mins uncovered to brown prime rib

5. Reduce oven heat to 350 F & cook for 12-15 mins per pound for medium rare

6. Let rest for 10 mins before carving & serving

RACK OF LAMB

1. Take out rack of lamb from fridge & bring to room temperature for about 30 mins.

2. Pre-heat oven to 450 F

3. Place rack of lamb in an oven proof dish (fat side up)

4. Cook for 15-20 mins for medium rare

5. Let rest for 10 mins before carving & serving

TENDERLOIN FILLET

1. Take out tenderloin fillet from fridge & bring to room temperature for about 30 mins.

2. Pre-heat oven to 450 F

3. Place place tenderloin fillet in an oven proof dish

4. Place on middle rack 15-20 mins uncovered to brown tenderloin

5. Reduce oven heat to 350 F & cook for 12-15 mins per pound for medium rare

6. Let rest for 10 mins before carving & serving

 

PREPARED FOR YOU TO FINISH AT HOME

STUFFED PORK ROAST

1. Pre-heat oven to 350 F

2. Season stuffed pork roast

3. Place whole pork roast in an oven proof dish

4. Recommended cooking time: 13-15 mins per pound

5. Cook internal temperature reaches 165 F

6. Let rest for 10 mins before serving

7. Carve & serve

WELLINGTON

1. Pre-heat oven to 420 F

2. Place Beef Wellington on the provided parchment paper on a tray

3. Once oven is heated, place tray in the middle of the oven.

4. Cook for 40-45 mins until pastry is fully cooked & golden brown.

5. Allow to rest for 15 mins before slicing using a serrated knife.

LEG OF LAMB

1. Take out leg of lamb from fridge & bring to room temperature for about 30 mins.

2. Pre-heat oven to 450 F

3. Place leg of lamb in an oven proof dish

4. Place on middle rack 15-20 mins uncovered to brown leg of lamb

5. Reduce oven heat to 350 F & cook for 12-15 mins per pound for medium rare

6. Let rest for 10 mins before carving & serving

PORCHETTA

1. Take out porchetta from fridge & bring to room temperature for about 30 mins.

2. Pre-heat oven to 450 F

3. Place porchetta in an oven proof dish

4. Place on middle rack 15-20 mins uncovered to brown leg of lamb

5. Reduce oven heat to 350 F & cook for 12-15 mins per pound for medium rare

6. Let rest for 10 mins before carving & serving

ZUPPA DI PESCE

1. Pre-heat oven to 400 F

2. Remove plastic cover from the black container

3. Warm up Zuppa di Pesce in the black container with all the fish in the oven for 8-10 mins or until fish is fully cooked.

4. Serve and enjoy!