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WE ARE EXPERIENCING A SURGE IN ORDERS. DEC 8,9,10,11 FULLY BOOKED AND OTHER DAYS FILLING UP VERY FAST. LIMITED CHRISTMAS MENU 24 & 25 DEC. EMAIL HELLO@LUSHPLATTERS.COM

Family Graze Kit Cooking Instructions

Sous Vide Beef Steak:

Place pan on medium high heat with a little olive oil. Remove steak from bag. Dry steak by patting with paper towel and season with salt and pepper. Sear each side of steak for 60 seconds until brown (slightly longer for well-done steak). Rest for 5 mins and serve. 

Chicken: 

Oven: Preheat oven to 200 degrees C. Lay chicken thighs on greaseproof paper in an oven tray, skin side up. Roast for 20-30 mins until golden and juices run clear. Serve and garnish with fresh herbs/lemon or sesame seeds.

Pan fry:  Heat olive oil in a large non-stick pan over medium heat. Add seasoned chicken thighs to the pan, skin side down. Cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink. Add a little water (approx 50 mls) and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute. Remove from heat. Serve and garnish with fresh herbs/lemon or sesame seeds.

Salmon: 

Butter & Sage Salmon:

Oven: Preheat oven to 200 degrees C. Lay salmon on greaseproof paper in an oven tray, skin side down. Season with salt and pepper, roast for 12-15 mins. Add the butter to the tray in the last 5 minutes and baste. Serve and garnish with fresh herbs/lemon.

Pan Fry: Heat a little oilve oil in a large non-stick pan over medium-high heat until hot. Add salmon to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, add the butter to the pan, lower the heat and cook for 2 mins more, baste with any of the juices in the pan. Season with salt and pepper. Serve and garnish with fresh herbs/lemon.

Mandarin Teriyaki Salmon:

Remove salmon from bag. Keep butter aside for use later. Marinade the salmon for 10-20 minutes, coat evenly.

Oven: Preheat oven to 200 degrees C. Lay salmon on greaseproof paper in an oven tray, skin side down. Season with salt and pepper, roast for 12-15 mins. Add the butter to the tray in the last 5 minutes and baste. Serve and garnish with fresh herbs/lemon.

Pan Fry: Heat a little oilve oil in a large non-stick pan over medium-high heat until hot. Add salmon to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, add the butter to the pan, lower the heat and cook for 2 mins more, baste with any of the juices in the pan. Season with salt and pepper. Serve and garnish with fresh herbs/lemon.

Quiche

Oven: Reheat in a preheated oven at 180 degrees C for 8-10 mins until hot throughout. 

Garlic and Herb Bread:

Oven: Bake garlic bread in foil provided, in a preheated 200 degrees C oven. Bake for approx 15-20 mins until crust is crispy (can check through foil). Unwrap and serve.

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