Here are our heating instructions for Entrecôte À La Maison products.
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Soupe à l'oignon
Open the bag and pour soup into a medium-sized saucepan
Bring the soup to the boil on medium heat, stirring occasionaly so the bottom doesn't burn
Add the extra brandy shot to the soup for the Entrecôte touch!
Place Gruyère croutons on a tray and gratinate until golden
Ladle the soup between 2 bowls, top with the Gruyère crouton & serve
Preheat oven to 200ºC
Discard cardboard lid
Place the tray on the middle shelf in the oven – Pithiviers & Pomme Anna together
Cook until both are golden brown and crispy for around 18 to 24 minutes
Pre-heat oven to 200 degrees
Remove from the plastic wrapping
Bake in foil tray for 10 minutes until bubbling & golden
Let cool slightly before eating
Hervey Bay half scallops in Spiced Citrus Butter
Preheat oven to 200 degrees
Remove lid of foil tray, remove lemon cheek & herbs
Place in oven for 6 minutes
Remove from oven, squeeze lemon over the scallops
Plate up the scallops
Finish by spooning the remaining spiced citrus butter and garnish with fresh coriander
Soufflé au Fromage
Preheat oven to 200ºC
Transfer the souffle to an oven proof dish of similar size of foil receptacle
Pour cream over the top
Place in pre-heated oven for 12 -15 minutes or until starting to caramelise on top
While the soufflé is cooking, prepare the garnish.
Trim brown edges off the apple and cut into match stick sized batons
Mix apple sticks with the picked parsley, shallots and roasted hazelnuts
Place salad mix on top of the soufflé
Entrecôte Steak Classique
Pre-heat your oven to 200 degrees celcius. Bring a large pot of water to the boil. Remove cardboard lid from foil tray.
Drizzle olive oil over steaks, rub generously with steak seasoning and top with French butter. Place foil tray with steak and pomme Anna in the oven.
Turn your steaks after six minutes and cook for a further six minutes. (12 minutes total) Rest your steak on a chopping board for six minutes. (half your cooking time)
Place foil tray with the pomme Anna back into the oven for a further five minutes or until golden and crispy. Carve your steak into 6 slices.
Place salad into a bowl and toss French Salad Dressing through soft leaves salad with radish and walnuts. Sprinkle par-baked French baguette liberally with water and pop in the oven for
Turn water off the boil. Flatten Secet Herb Butter Sauce pouch and submerge into hot water for 30 seconds. Remove with tongs and massage gently.
Plate up your steak, pomme Anna and spoon over Secret Herb Butter Sauce. Serve with soft leaves salad. Top-up your glass of red wine and say santé! (cheers)
Place salmon onto a flat serving plate
Place the remoulade to one side
Sprinkle the crispy capers over the top and if desired add a drizzle of your best EVO oil and a couple of winds of fresh black pepper.
Place the baguette wafers and lemon cheek on the side
Tarte aux Pommes Tatin
Preheat your oven to 200ºC
Place the 2 apple tarts in their supplied foil containers into the middle shelf of your preheated oven
Bake for 10 minutes or until heated through
Remove from the oven and let cool for one minute
Carefully invert onto individual serving plates
Drizzle any excess caramel sauce in the foil container on top the apple tart
‘Quenelle’ the crème Chantilly on top and serve