Instructions

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

Pithiviers

• 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

Escargots

• 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
  6 minutes.

• 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)

Saumon Fumé

• 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