SUNDAY ROAST AT HOME
CHEF PREPARED WITH ALL THE TRIMMINGS
Spend more time with the family with our Sunday Roast @ Home. Allow our Chefs to do the hard work for you with a beautifully prepared oven roast! All you have to do is follow our easy cook at home instructions and you will be on your way to a lovely Sunday Roast with the family.
(serves two adults & two children)
Seasoned Free Range Chicken 1.3kg
Root Vegetables with Fresh Herbs 800g
Tomato & Mozzarella Salad 500g
*Available ONLY for pickup or delivery to Werribee, Hoppers Crossing, Point Cook, Wyndham Vale, Manor Lakes & Tarneit*
Cooking Instructions & Ingredients
Roasted Free Range Chicken 1.3kg (nut free)
Free range chicken, salt, black truffle paste & unsalted butter.
Roasted seasonal root vegetables with fresh herbs. (gluten free, nut free)
Pumpkin, parsnip, kipfler potato, carrot, fennel, bay leaf, thyme, rosemary & salted butter.
Take chicken out from fridge 1-2 hours before roasting. Allowing to cool at room temperature before roasting.
Preheat oven to 220℃。
Put vegetables with butter on a baking dish.
Brush some olive or vegetable oil on the chicken and sprinkle some salt on the top.
Place the chicken on top of root vegetables.
Put the whole baking dish into hot oven for 1 hour or until chicken has reached at least 75℃.
Warm the gravy up in a pot on medium-low heat for 10-15 minutes
Ready to serve.
Tomato & mozzarella salad (gluten free, nut free)
Tomato, basil, buffalo mozzarella cheese, extra virgin olive oil, balsamic vinegar & brown sugar.
Transfer salad into a large mixing bowl.
Place salad dressing on top of salad and sprinkle some salt and pepper.
Ready to serve.
Trifle (nut free)
Sponge fingers, vanilla custard, red wine poached pears, bay leaf cream
- Ready to serve from refridgerator
- Sponge fingers can be dipped into the custard