Cheating Dinner Party Box…
Based on 6 guests at £12 per guest. Order your starter, main & dessert from this month's list of dishes and select a branch to uplift from. Your entire meal will arrive in a box with a speciality artisan loaf, cooking instructions, chefs serving tips, ingredients and wine suggestions. Your uplift voucher will also entitle you to 20% discount on any wine purchased at time of uplift.
Peckham’s Own Goats Cheese and Caramelised Red Onion Quiche with a Drizzle of Balsamic Reduction
Ingredients
Goats Cheese, Onion, Eggs, Flour, Butter, Cream, Milk, Balsamic Vinegar, Sugar, Salt & Pepper.
Instructions
Place in preheated oven at 160c and cook for 10-12mins. Remove and drizzle reduction over quiche.
Wine Suggestion
Petit Balthaza Viognier/Sauvignon
Chef's Tip
Cut the quiche before you put it into the oven for ease when serving.
Traditional Haggis, Neeps and Tatties with a Pool of Whisky Sauce
Ingredients
Haggis, Potatoes, Turnip, Cream, Butter, Salt & Pepper, Whisky.
Instructions
Place tub in microwave for 3-4 mins until piping hot. Leave to cool for 3 mins and turn tub upside down. Give a good tap and remove. Heat the sauce through in a pan until simmering and then serve over Haggis.
Wine Suggestion
Anakena Carmenere
Chef's Tip
When taking tub out of microwave, leave standing in upside down position for 3mins. This will help remove product from tub.
Homemade Duck Confit Rillette served with Smooth Apple & Cider Compote
Ingredients
Duck, Carrots, Celery, Onion, Garlic, Oil, Pistachio, Coriander, Spring Onion, Salt & Pepper, Apple Cider, Sugar, Vinegar.
Instructions
Turn tub upside down and give gentle tap. Place compote next to the Rillette on the place.
Wine Suggestion
Trivento Malbec
Chef's Tip
Place bottom of tub in luke warm water for a minute to help loosen product.
Duo of White Fish & Smoked Salmon Baby Fishcakes, with Sweet Chilli Coriander Mayonnaise
Ingredients
Potato, Smoked Salmon, White Fish, Cream, Butter, Spring Onion, Chilli, Parsley, Egg, Bread, Flour, Sweet Chilli, Mayo, Coriander, Salt & Pepper.
Instructions
Place pan onto medium heat with a drizzle of oil. Cook fishcakes for 3mins on either side and finish off with small knob of butter. Serve with mayo on side.
Wine Suggestion
Castelvero Cortese
Chef's Tip
Add a squeeze of lemon or lime juice to the pan before seasoning and then place the fishcakes on top to cook until golden.
Rich Carrot, Ginger & Chilli Soup with Herb Croutons
Ingredients
Carrot, Ginger, Chilli, Vegetable Stock, Cream, Celery, Onions, Mixed Herbs.
Instructions
Simmer over medium heat for 3-5mins and serve with croutons.
Chef's Tip
Before serving put knob of butter in pan and whisk into soup for a creamy, velvety taste.
Traditional Highland Stew with Winter Vegetables and Our Own Select Peckhams Loaf
Ingredients
Beef, Carrot, Onion, Celery, Turnip, Potato, Garlic, Demi Glace, Salt & Pepper.
Instructions
Empty contents into casserole dish and cook in preheated oven at 165-175c for 20-25mins.
Wine Suggestion
Chateau De Paruades
Chef's Tip
Add a small ladle of water to pot to make jus.
Oven Roasted Chicken Breast in Rich Peppercorn Sauce. Served with Bundle of Fine Beans Wrapped in Bacon and Baby Potatoes
Ingredients
Chicken, Baby Potatoes, Fine Beans, Demi Glace, Whisky, Cracked Peppercorns, Onion, Double Cream, Bacon, Parsley, Salt & Pepper
Instructions
Remove lid from tray and place in the middle shelf of a preheated oven at 180c and cook for 15-20mins until chicken is hot at its centre.
Wine Suggestion
Petit Balthazar Viognier/Sauvignon
Chef's Tip
Add small knob of butter to green beans.
Salmon Fillet in Peckham’s Chardonnay Crème Sauce with Chives and Served with Green Vegetables
Ingredients
Fresh Salmon, Peas, Courgette, Spinach, Broccoli, Cream, Butter, Chardonnay, Chives, Salt & Pepper.
Instructions
Preheat oven to 170/180c. Place Salmon in oven for 8-10mins. Reheat vegetables in microwave on full power for 2-3mins. Reheat sauce in pan on medium heat until simmering.
Wine Suggestion
Picpoul de Pinet Les Jeantels
Chef's Tip
Add a tablespoon of water to the salmon tray to keep the fish moist.
Butternut Squash, Oyster Mushroom and Chestnut Parcel. Served with Mint Beure Blanc and Butter Baby Potatoes
Ingredients
Butternut Squash, Oyster Mushroom, Chestnuts, Puff Pastry, Baby Potato, Mixed Herb, Cream, Butter, Salt & Pepper, Eggs.
Instructions
Place parcel into preheated oven at 180c for 10-12mins. Heat sauce over medium heat until simmering and Place potatoes in oven for 15-18mins at 180c.
Wine Suggestion
Anakena Rose
Chef's Tip
Brush the parcel in an egg wash to achieve a glaze.
Traditional Warm Apple Tart with Butterscotch Sauce
Ingredients
Pastry-Butter, Flour, Sugar, Eggs, Vanilla. Apples, Butter, Sugar, Natural Glaze. Sauce-Light & Dark Brown Sugars, Syrup, Butter, Cream.
Instructions
Preheat oven at 180c and place tart onto middle shelf. Heat for 10-15mins.
Wine Suggestion
Anakena LH Viognier
Chef's Tip
Serve with Cinnamon Ice Cream
Dark & Rich Belgian Chocolate Tartlette With Berry Compote
Ingredients
Tart-Wheat Flour, Butter, Sugar, Rice Flour, Free Range Eggs, Milk, Powder Skimmed Milk, Salt, Raising Agent. Chocolate, Cream, Vanilla. Compote- Berries, Icing Sugar, Lemon Juice.
Wine Suggestion
Chapoutier Banyuls
Chef's Tip
Serve with Vanilla Ice Cream. Dust the plate with icing sugar where you will put the compote to stop it from running.
Peckhams Special Baileys Cheesecake with Pouring Cream
Ingredients
Biscuit Crumb, Butter, Cream Cheese, Mascarpone, Icing Sugar, Cream, Gelatine, Baileys Liqueur, Chocolate.
Wine Suggestion
Strega Liqueur
Chef's Tip
Place knife in hot water to get a cleaner cut when slicing the cheesecake.
Famous Peckham's Carrot Cake Topped with Our Secret Recipe Rich Icing
Ingredients
Oil, Carrots, Sugar, Coconut, Vanilla, Plain Flour, Wholemeal Flour, Eggs, Cinnamon, Ground Mixed Spice, Bicarb, Baking Powder. Cream Cheese, Icing Sugar, Lemon Juice.
Wine Suggestion
Moscatel de Setubal
Chef's Tip
Take out of fridge 30mins before serving and eat at room temperature. Best served with chantilly cream.
Warm Pear & Almond Bourdaloue Tart with Red Fruit Coulis
Ingredients
Pastry- Butter, Sugar, Flour, Eggs. Ground Almonds, Butter, Icing Sugar, Plain Flour, Eggs, Vanilla, Pears, Almonds, Natural Glaze.
Instructions
Place in oven at 160-180c for 10-15mins to warm through.
Wine Suggestion
Innocent Bystander Pink Moscato
Chef's Tip
Serve with Caramel or Vanilla ice cream.