15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet3+ Course December Dinner
Got something to celebrate with friends, family, or colleagues? Order this luxurious 3-course dinner and enjoy a special evening without a care. Available for 4 or more people. <b>Starter</b> Tarte tatin of roasted aubergine, caramelised shallots, figs, and goat cheese <b>Main Course</b> Braised beef rib in mushroom gravy with clapshot (a mash of carrot and swede), classic red cabbage, and roasted rosemary potatoes <b>Dessert</b> Baba a la Negroni with vanilla custard and marigold <b>With Coffee</b> Orange marzipan biscuit
Beef rib, red cabbage, carrot, mushrooms, swede, white onion, garlic, roseval potato, lemon, Jonagold apple, fresh chives, bay leaf, rosemary and thyme, cinnamon, clove, raisins, pasteurised free-range egg, fresh free-range egg, milk, double cream, plain flour, cornflour, fresh baker's yeast, Campari (Italian liqueur), gin, red Martini vermouth, dark brown sugar, orange marmalade, sugar, vanilla, balsamic vinegar, extra virgin olive oil, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, sulfiet.
Microwave
Starter: Heat the tarte tatin for 1-2 minutes on baking paper until warm (it won't get crispy in the microwave!). Main Course: Heat covered with foil for 4-6 minutes per dish. Dessert: see above
Oven, 15-30 minMarleen's choice
Starter: Heat the tarte tatin for 10 minutes on baking paper/tray until warm. Main Course: Heat the potatoes uncovered and the other dishes covered with aluminium foil or an oven-safe plate for 25-30 minutes. Dessert: Place vanilla cream on a plate and top with the baba. Drizzle with the syrup.