Heating Instructions

Reheating Instructions for the following dishes:

  • Beef Casserole
  • Lamb Korma
  • Chicken a la King
  • Aromatic Lamb Casserole
  • Beef Bourguignon
  • Beef Massaman Curry
  • Beef Rendang
  • Beef Stroganoff
  • Chicken Cacciatore
  • Eggplant, Pinenut, Chickpea Tagine 
  • Malaysian Satay Chicken
  • Tandoori Butter Chicken Curry
  • Thai Green Chicken Curry
  • Thai Vegetable & Cashew Nut Curry
  1. Ensure item is thawed
  2. Pour contents of bag into a pot and place on the stove over a medium heat
  3. Ensure food is heated through completely
  4. Serve & enjoy with your favourite side dish i.e. rice or pasta

*Please do not boil in the bag

 

Reheating Instructions for the following dishes:

  • Famous Fish Pie
  • Capsicums stuffed with Smokey Tomato Risotto
  • Italian Lasagna
  • Cottage Pie
  1. Remove from fridge 30 minutes before placing in the oven
  2. Preheat the oven to 180°
  3. Leave the paper lid of foil tray on and place onto a flat tray on the middle shelf of the oven
  4. Reduce temperature to 160°C
  5. Cook for 30 mins and then carefully remove the lid
  6. Increase temperature to 180°C
  7. Cook for a further 20-30 mins until golden brown
  8. Serve & Enjoy 

 

 

Reheating Instructions for the following dishes:

  • Pumpkin, Spinach and Ricotta Cannelloni (if cooked from frozen)
  • Lamb & Eggplant Moussaka (if cooked from frozen)
  • Braised Beef & Vegetable Cobbler (if cooked from frozen)
  1. Preheat the oven to 180°
  2. Leave the paper lid of foil tray on and place onto a flat tray on the middle shelf of the oven
  3. Reduce temperature to 160°C
  4. Cook for 50 mins and then carefully remove the lid
  5. Increase temperature to 180°C
  6. Cook for a further 20-30 mins until golden brown
  7. Serve & Enjoy 

      

     

    Reheating Instructions for the following dish:

    • Salmon Coulibiac served with Dill Cream Sauce 
    1. Remove the Coulibiac from the fridge at least 1 hour prior to cooking & preheat the oven to 160°C
    2. Carefully move the Coulibiac from the foil tray using the parchment paper to lift it out and place it onto a flat baking tray
    3. Place on the middle shelf of the oven and bake for 35 - 40mins. 
    4. If the outside of the Coulibiac is not fully browned after 35 minutes then increase the temperature to 180°C for a further 5 - 10mins or until the pastry is a rich brown
    5. Carefully remove the Coulibiac from the oven and let rest for 10mins before carving.
    6. Serve with the Dill Cream Sauce drizzled over the top

     

     

    Reheating Instructions for the following dish:

    • Sweet Potato & Bean Enchiladas served with Sour Cream 
    1. Preheat the oven to 180°
    2. Leave the paper lid on the foil tray and place the dish onto a flat tray on the middle shelf of the oven
    3. Reduce temperature to 160°C
    4. Cook for 30 mins and then carefully remove the lid
    5. Increase temperature to 180°C and cook for a further 10-15 mins until golden brown
    6. Serve with Sour Cream

     

     

    Reheating Instructions for the following dish:

    • Lamb Shwarma Dinner Served with Tabouleh Salad, Chickpea Hommus, Toum and Flatbread 
    1. Preheat the oven to 180°C
    2. Remove the paper lid off the foil tray and place onto a flat tray on the middle shelf of the oven
    3. Cook for 35 minutes (or until the core temperature is 70°C if you have a thermometer to check)
    4. Remove from the oven and let stand for 3-4 minutes before transferring lamb to a board and shredding the meat with a fork
    5. Serve lamb with the salad, flatbread and dips 

    *Put the flatbread in the oven for 3-4 minutes (after you have taken the lamb out to rest and the oven is still hot)   if you want the bread to be served warm

     

     

    Reheating Instructions for the following dish:

    • Homestyle Chicken Pot Pie 
    1. Remove from the fridge 1 hour before cooking and preheat the oven to 180°C
    2. Remove foil and place the dish on a flat metal oven tray, then put on the middle shelf in the oven
    3. Cook for 40 minutes until the pastry is golden (the centre temperature should be 70°C if you have a thermometer to check)
    4. Reduce the heat of the oven if the pastry is browning too quickly
    5. Serve & Enjoy

     

     

    Reheating Instructions for the following dish:

    • Rosemary Scented Lamb Rissoles served with Onion Gravy and Classic Potato Salad 
    1. Preheat the oven to 180°C
    2. Remove the paper lid off the foil tray and place onto a flat tray on the middle shelf of the oven
    3. Cook for 35 minutes (or until the core temperature is 70°C if you have a thermometer to check)
    4. Empty the Onion Gravy  into a Saucepan and bring slowly to the boil then turn off
    5. Serve Rissoles with Gravy spooned over the top and with the Classic Potato Salad (cold) on the side

     

     

    Reheating Instructions for the following dish:

    • Apricot & Camembert Chicken Filo Pastries with a Creamy Semi-dried Tomato and Basil Sauce
    1. Preheat oven to 180°C
    2. Take out the Pea Tendrils and then place the foil tray onto a flat oven tray and put on the middle shelf of the oven
    3. Put on the middle shelf of the oven
    4. Cook for 35 minutes (or until the core temperature is 70°C if you have a thermometer to check)
    5. Empty the Sauce into a saucepan and bring slowly to the boil then turn off
    6. Serve the Pastries with the Pea Tendrils on the side and the Sauce drizzled over the top

     

     

    Reheating Instructions for the following dish:

    • Lemon & Dill Fish Cakes with Heirloom Tomato Salad
    1. Preheat oven to 180°C
    2. Remove Fish Cakes from foil tray and place onto an oven tray or baking dish
    3. Put on the middle shelf of the oven
    4. Cook for 35 minutes (or until the core temperature is 70°C if you have a thermometer to check)
    5. Serve with Remoulade Sauce (cold) and Heirloom Tomato Salad.

     

     

    Reheating Instructions for the following dish: 

    • Spanakopita Spiral 
    1. Simply preheat oven to 180°C
    2. Remove dish from Pizza box, place on a baking dish and cover with aluminium foil
    3. Place on the middle shelf of the oven and cook for 15-20 minutes until golden brown
    4. Remove from oven and let the dish sit covered for 15 minutes before serving
    5. Cut the spiral into your desired amount of slices and enjoy

     

     

    Reheating Instructions for the following dish:

    • Chilli Caramel Pork Hock with Coconut Rice and Oriental Greens
    1. Remove the tray from your fridge 1 hour prior to cooking and preheat oven to 180°C
    2. Leave the paper lid on the foil tray and place onto a flat tray on the middle shelf of the oven
    3. Cook for 20 minutes and then carefully remove the tray from the oven
    4. Remove the paper lid off the foil tray and pour the chilli caramel glaze over the pork
    5. Place back into the oven and cook for a further 10 minutes or until the pork has caramelised.

    For the Braised Coconut Rice 

    1. Preheat oven to 180°C
    2. Empty contents of the bag into the foil tray provided 
    3. Place on a flat metal oven tray and seal foil tray with the lid provided
    4. Place into the oven and cook for 40 - 45 minutes or until the rice is tender 

    For the Oriental Greens

    1. Bring a medium sized pot of water to the boil
    2. Empty the Vegetables into the pot of boiling water and cook for 2-3 minutes
    3. Strain through a colander
    4. Serve with coconut rice and Chilli Caramel Pork Hock. Enjoy!