Deluxe BBQ Selection

Do summer in style!

Availability: Out of stock

£66.50
CODE: D1830
 
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Do summer in style! Large gourmet rib steaks, Scottish salmon, pre-cooked confit duck and more...
Box Contains:

    • 2 Rib Steak, bone-in, 290g each
    • 2 Honey Roast Salmon Fillets, 160g each
    • 4 Chicken Thighs, bone-in, in pack of 4, 600g
    • 1 pack Spicy Chicken Wings, 220g
    • 1 pack Lemon & Herb Chicken Wings, 220g
    • 2 Confit Duck Legs, 190g each
    • 6 Mini Steak Burgers, in pack of 6, 270g

Frozen at the peak of perfection
Store at < -18ºC
Recommended Shelf Life for opened pack :
Once defrosted - Store between 0 - 5ºC - Use within 24 hours
For allergens see ingredients in BOLD CAPITALS

Rib Steak

Nutritional values: (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g

Honey Roast Salmon Fillet

Ingredients:
Salmon (FISH), Sugar, Salt, Honey

Nutritional values: (Typical per 100g)
Energy: 917 kJ / 220 kcal, Fat: 13.3g, of which Saturates: 3.4g, Carbohydrates: 1.6g, of which Sugars: 1.5g, Fibre: 0g, Protein: 23.5g, Salt: 1.5g

Chicken Thighs

Nutritional values: (Typical per 100g)
Energy: 879 kJ / 211 kcal, Fat: 15.3g, of which Saturates: 4.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 17.4g, Salt: 0.2g

Spicy Chicken Wings

Ingredients:
Chicken (78%), SOYA Sauce (Water, SOYA Beans, Salt, WHEAT Flour, Preservative: Potassium Sorbate), Sunflower Oil, Garlic, Ginger, Red Chilli Puree, Chilli, Black Pepper.

Nutritional values: (Typical per 100g)
Energy: 634 kJ / 151 kcal, Fat: 5.9g, of which Saturates: 0.8g, Carbohydrates: 2.1g, of which Sugars: 0.5g, Fibre: 0.4g, Protein: 19.6g, Salt: 1.28g

Garlic & Herb Chicken Wings

Ingredients:
Chicken (78%), Shallots, Sunflower Oil, Garlic, Worcester Sauce (Water, Spirit Vinegar, Sugar, Onion, Tamarind Paste, Cloves, Ginger, Garlic, Malt Extract (BARLEY) Lemon Juice from Concentrate (2%), Paprika, Salt, Tarragon, Parsley, Black Pepper.

Nutritional values:

Confit Duck Leg

Ingredients:
Duck Leg, Duck Fat, Salt, Pepper.

Nutritional values: (Typical per 100g)
Energy: 1234 kJ / 297 kcal, Fat: 23.7g, of which Saturates: 7.7g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.5g, Salt: 1.41g

Mini Steak Burgers

Nutritional values: (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g
Rib Steak

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: 2-3 minutes per side, rest for 6 minutes
Medium: 3-4 minutes per side, rest for 4 minutes
Well Done: 5-6 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.

Honey Roast Salmon Fillet

Defrost in the fridge overnight. Remove packaging. Can be eaten hot or cold.
Preheat oven to 180°C / Fan 160°C / Gas 4. Wrap salmon in tin foil or baking parchment and place on baking tray. Cook for 8-12 minutes until heated throughout.

Chicken Thighs

Defrost in refrigerator overnight. Remove all packaging and place onto a baking tray, lined with baking paper. Season with salt and pepper and cook in a preheated over at 200°C / Gas 6 for 35-45 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Ensure the product is piping hot throughout. Do not reheat once cooked. All times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20°C.

Spicy Chicken Wings

For best results, cook from frozen. Cooking appliances vary in performance, these are guidelines only. Ensure product is piping hot throughout before serving.
MICROWAVE: Based on 800W. Pierce film and cook for 4-5 minutes from frozen, and 2«-3« minutes from defrosted. Decrease the cooking time for ovens with higher wattage.
OVEN: Remove product from packaging and place on a baking tray lined with baking paper. Cook in a preheated oven at 190°C / Fan 180°C / Gas 4 for 20-25 minutes from frozen, and 10-15 minutes from defrosted. Ensure product is piping hot throughout before serving.

Garlic & Herb Chicken Wings

For best results, cook from frozen. Cooking appliances vary in performance, these are guidelines only. Ensure product is piping hot throughout before serving
MICROWAVE: Based on 800W. Pierce film and cook for 4-5 minutes from frozen, and 2«-3« minutes from defrosted. Decrease the cooking time for ovens with higher wattage.
OVEN: Remove product from packaging and place on a baking tray lined with baking paper. Cook in a preheated oven at 190°C / Fan 180°C / Gas 4 for 20-25 minutes from frozen, and 10-15 minutes from defrosted. Ensure product is piping hot throughout before serving.

Confit Duck Leg

PAN FRY: Heat a frying pan over a low heat and sauté the legs, skin side down, with a little of the fat, until the skin is crisp, golden and heated through.
OVEN: Preheat oven to 200°C / Fan 180°C / Gas 6. Lift the duck legs out of the fat wipe off most of the excess with kitchen paper. Place skin-side up on a rack in a roasting tin and roast for 15-20 minutes, until the skin is crisp and golden and the meat has heated through.
Chef's Tip: Keep the remaining duck fat and use later, in small amounts, to make gorgeous sautéed food.

Mini Steak Burgers

From Defrosted: About 20 mins before you start cooking, remove the defrosted burgers from the packaging. This will allow the burgers to 'bloom' and come to room temperature. Preheat a heavy, frying pan or ridged griddle pan, grill or BBQ to a high temperature. Brush each side of the burger with a little oil. Cook burgers for 3-3½ minutes per side, turning only once. (Don't press the burgers down while cooking as this can dry them out). Remove burgers from the pan, grill or BBQ place on a rack cover loosely with foil and leave to rest for 5-6 minutes before serving.

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