Cooking Instructions

Cacio Pepe 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.

Thai green prawn curry prepared and delivered by Cacio Pepe

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

mole braised pork shoulder with sweet corn

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.

Cacio Pepe Miso Salmon with scallion cake prepared meal

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)

Wild mushroom chicken with carrot ginger puree fully prepared meal

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

vegetarian ras el hanout spiced chickpea phyllo wrap with eggplant puree and mint honey

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.

Italian Sausage with pepernata and creamy polenta

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

duck confit with brown butter butternut squash puree by Cacio Pepe

Veal and Pork Meatball

Meatball – 35m

Polenta – 15m

Pesto – run under cool to warm water for a few minutes to thaw.

Veal meatball with creamy polenta and spinach almond pesto

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.

Duck cassoulet prepared meal