Cooking Instructions
- Put on a pot of simmering water (not boiling).Water should only have very tiny bubbles coming off the bottom.
- All items go into the simmering pot, in their packaging, unless underneath specified for oven, or pot first, and then to oven.
- Place items in at specified times. All times are only minimum times. If placed in at the same maximum time or beyond its not going to ruin your day, ease of use is the main goal.
- Take items out of the hot water, place on a kitchen towel, and let sit a minute or two if too hot to handle.
- Cut open with scissors, and plate as you would like, enjoy.
*All times for oven temperatures are using convection. If not using convection, add 25 degrees.
Prawn Curry
Prawn Curry/Veg Curry - 18m
Cauliflower Rice - 18m
Cashews and Coconut - Shake overtop of finished dish as garnish.
Braised Pork
Pork – 30m (the liquid left in the bag is the sauce, and is to be poured over the pork)
Ginger Vegetables – 20m (discard liquid in bag after cooking)
Scallion Cake – 10m
Corn Puree – 10m
Miso Salmon
Salmon – 30m (the liquid left in the bag is the sauce, and is to be poured over the salmon)
Carrots – 20m (discard liquid in bag after cooking)
Scallion Cake – 10m
Carrot Puree – 10m
Suggestion: You can chop cilantro up, and place it into the bag with the Miso butter sauce after you have plated the salmon, then sauce the plate with the herbs and butter, adds a nice layer of fragrance.
Wild Mushroom Chicken
Chicken – 40m (the liquid left in the bag is the sauce, and is to be poured over the chicken)
Carrot puree – 10m
Carrots – 20m (discard liquid in bag after cooking)
Ras el Hanout Phyllo
Phyllo/Eggplant Chickpea – Baked from frozen at 400F convection for 20m
Eggplant Puree – 10m
Ginger Vegetables - 20m (discard liquid in bag after cooking)
Mint Honey – 2m
Italian Sausage
Sausage – 35m ( the liquid in the bag is to be drained out before plating, it is excess moisture from cooking. Plate peppers and onions with sausage.)
Polenta – 15m
Suggestion: Add fresh basil to the pepper mixture if you have. Would be good with fresh parsley, or thyme also.
Duck Confit
Duck – 15m in water bath, and then taken out of the bag, (dispose of the liquid in the garbage, and not down the sink, as it is predominately duck fat) and cook at 425F convection for 15m in the oven to crisp the skin.
Carrots – 20m (discard liquid in bag after cooking)
Cherry Gastrique – 10m
Squash puree – 10m
Veal and Pork Meatball
Meatball – 35m
Polenta – 15m
Pesto – run under cool to warm water for a few minutes to thaw.
Cassoulet
Cassoulet – 35m
Garlic Toast – baked from frozen at 400F convection for 9 mins
Suggestion: Pour into a heat proof bowl, shake the herbed parmesan topping overtop and transfer to the oven under Broil for a minute or two, until lightly browned.
Roast Beef Dinner
Beef - 18m
Potato - 18m
Rabbit Bolognese
Sauce – 30m
Pasta – Cook pasta as you regularly would, in salted boiling water for approx. 8-10m for al dente.
Kids Menu
Kids Meatball and Mash
Meatball – 35m
Mashed Potato – 15m
Kids Chicken Fingers
Chicken Fingers – baked at 400 degrees for 20 mins (check for doneness)
Waffle – baked at 400 for 12 mins (best left out for 10 minutes or so before cooking)
Kids Fish Cake
Fish Cake – Baked from frozen at 400 for 35min
Peas and Carrots – 10m
Kids Chicken Pot Pieless
Chicken – 20m
Garlic Toast - Baked at 400 degrees for 5 min
Kids Roast Beast
Beef - 15m
Garlic Toast - Baked at 400 degrees for 5 min
Kids Sausage and Mash
Sausage - 15m
Mash - 15m