Product description
This selection has everything you need for everyday cooking. Mince, sausages, pork chops - even some Fillet Medallions for a little bit of luxury!
NUTRITIONAL INFORMATION
| Energy: 757 kJ / 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
| Energy: 841 kJ / 201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
| Energy: 885 kJ / 213 kcal |
| Fat: 15.2g, of which Saturates: 5.1g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19g |
| Salt: 0.15g |
| Energy: 881 kJ / 212 kcal |
| Fat: 15g, of which Saturates: 5.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.7g |
| Salt: 0.16g |
| Energy: 1336 kJ / 322 kcal |
| Fat: 27.4g, of which Saturates: 10.1g |
| Carbohydrate: 5.7g, of which Sugars: 0.3g |
| Fibre: 0.3g |
| Protein: 13.3g |
| Salt: 1.75g |
| Energy: 803kJ / 205 kcal |
| Fat: 14.1g, of which Saturates: 6g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19.3g |
| Salt: 0.3g |
| Energy: 757 kJ / 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
| Energy: 1952 kJ / 228 kcal |
| Fat: 15g, of which Saturates: 6g |
| Carbohydrate: 7.9g, of which Sugars: 1.5g |
| Fibre: 0.6g |
| Protein: 14.8g |
| Salt: 0.9g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
Fillet Medallions
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times:
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. Pork Sausages Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling:
Add the sausages to simmering water for:
From frozen: 20 minutes.
From defrosted: 10 minutes
Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.
Alternatively:
Pan Fry:
Heat a little oil in a frying pan.
Cook on a medium heat 18-20 minutes from defrosted.
Turning occasionally.
BBQ:
18-20 minutes from defrosted.
Turn regularly to avoid charring.
Grill:
Preheat grill to medium.
Place sausages on grill rack for 14-18 minutes from defrosted.
Turn occasionally.
This product must be cooked thoroughly prior to consumption. Thick Cut Pork Chops Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the chops to your liking following the recommended times.
Well Done: 5½-6 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. Classic Steak Burgers Cooking guidelines from defrosted:
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil. Cook the burgers for 3-3½ minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption. Minced Steak
Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
CHEF's TIP:
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour! Sirloin Stir-fry Strips
Best to do in a wok. Heat oil in pan then add beef until cooked throroughly. Prepare veg of choice (e.g. carrots, baby corn, brocoli etc.) and stir fry for 2-3 mins. Can add sauce of choice e.g. soy sauce and also noodles if you like. Diced Fillet Steak
1. Prepare the meat
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. Sear the meat
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
3. Resting
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Chefs Tip:
Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes. Seasoned Mini Beef Burgers Cooking guidelines from defrosted:
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.
Cook the burgers for 5 minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times:
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. Pork Sausages Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling:
Add the sausages to simmering water for:
From frozen: 20 minutes.
From defrosted: 10 minutes
Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.
Alternatively:
Pan Fry:
Heat a little oil in a frying pan.
Cook on a medium heat 18-20 minutes from defrosted.
Turning occasionally.
BBQ:
18-20 minutes from defrosted.
Turn regularly to avoid charring.
Grill:
Preheat grill to medium.
Place sausages on grill rack for 14-18 minutes from defrosted.
Turn occasionally.
This product must be cooked thoroughly prior to consumption. Thick Cut Pork Chops Remove the chop from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the chops to your liking following the recommended times.
Well Done: 5½-6 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time. Classic Steak Burgers Cooking guidelines from defrosted:
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil. Cook the burgers for 3-3½ minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption. Minced Steak
Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6 - 9 minutes per 440g.
Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
CHEF's TIP:
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer.
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour! Sirloin Stir-fry Strips
Best to do in a wok. Heat oil in pan then add beef until cooked throroughly. Prepare veg of choice (e.g. carrots, baby corn, brocoli etc.) and stir fry for 2-3 mins. Can add sauce of choice e.g. soy sauce and also noodles if you like. Diced Fillet Steak
1. Prepare the meat
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. Sear the meat
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
3. Resting
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Chefs Tip:
Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes. Seasoned Mini Beef Burgers Cooking guidelines from defrosted:
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.
Cook the burgers for 5 minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
