It’s Matthias here, with some exciting news – we’ve got some fantastic new Slow Cooked Mains for you! You might remember me talking about the original range here – deliciously tender slow cooked cuts in chef’s sauces, which cook straight from frozen and are perfectly portioned to feed one or two.
We select some of our favourite meaty cuts and marinade them with our own special blends of herbs, spices, garlic, lemon, wine and more, then seal them up and cook them really slowly ‘sous vide’ for hours on end. All the juices which would normally evaporate during roasting are trapped nicely in and around the meat as it cooks, ensuring great flavour and an unmistakably succulent, fall-apart tender texture. They’re so easy – you don’t even need to defrost! Simply heat in as little as 40 minutes from frozen, for a slow cooked restaurant experience from your own oven... our customers have said that it’s like having a chef cook for them every night of the week!
Anyway, here are my three new creations. I hope you love them as much as we do ...
An old fashioned favourite, given the Donald Russell twist! We’ve taken that most old-fashioned of
cuts, a traditional beef brisket, and transformed it into a dish you’d be delighted to receive in any top restaurant. We’ve sealed it up in a thick, glossy sauce, rich in the punchy flavours of dark stout and a whole sprig of fresh rosemary, and cooked it ever so gently ‘sous vide’ for hours on end. The result? Comfort on a plate!
You’ve never tasted chicken as tender as this! We have reached new levels of succulence with this
juicy, tender slow cooked chicken. A whole crown – both chicken breasts, kept on the bone for extra
flavour – is sealed up in a savoury gravy, enhanced with sage and real chicken stock. We add a whole
sprig of fresh thyme and slow cook it gently for over three hours – ‘sous vide’ so that none of the
precious juices escape.
A traditional Scottish favourite in a rich, dark English ale gravy – the perfect match! Two Beef Olives
– thin slices of grass-fed steak wrapped around a delicious minced steak, pork and bacon stuffing,
with flecks of tender carrot. All slow cooked to perfection in a rich beef gravy with onions, parsley,
thyme and golden English ale.
Before I go, I’ve got one final little tip for you - our Slow Cooked Mains make the most fantastic ‘pulled meat’. Simply shred the meat with two forks once it’s heated through. Try it piled high in a soft, floury roll for a proper taste sensation!