< Back to Main Blog Posted: Sep 2024
Christmas Starter Suggestions
If you’re menu planning for a festive Christmas dinner feast, we’ve got a couple of really delicious suggestions for Christmas starters - a seafood option and a veggie one too.
Our Lobster Thermidor Fondant Soufflés are light and fluffy with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb. They cook straight from frozen in 30 mins … just make sure the tray is nice and hot before you put them in the oven. Once cooked, leave to rest for a couple of mins, before running a knife round the outside and serving up. Oh my days. We’re chalking this one up as a #christmaswin.
For a vegetarian Christmas food option, our Caramelised Shallot, Celeriac & Stilton Tarte Tatin is just the ticket. The only thing you need to pay a bit of attention to is “the flip” before serving. When it comes out of the oven, leave it to rest for a couple of minutes, then run a knife round the outside, before really confidently flipping it over onto a chopping board. We’ve got George here, our Lead Development Chef, to show us how it’s done…
Both can be served as a starter simply with fresh salad leaves, balsamic vinegar and olive oil. But if you want to make more of the Tatin and have it as a vegetarian dinner centrepiece, try serving with a bulgar wheat salad and roasted veg.
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Getting the Most out of Your COOK Beef Wellington
If you’re serving up one of our Beef Wellingtons this Christmas, you’ve chosen well! The cooking instructions are all on the box, but we’ve also done a short video (below) on how to cook and serve your Beef Wellington, to make sure it’s the best it can be.
< Back to Main Blog Posted: Sep 2024