Castle UA Cookbook v8

Nut Roast

YIELD

INGREDIENTS

QUANTITY NOTES

Vegan Gravy

10 Each 10 Each

10 Portions

Vegan Nut Roast

Herb Thyme

10 g

Savoy Cabbage

1.6 Each

Cracked Black Pepper Leeks & Peas (SR) Roasted Carrots (SR) Roasted Parsnips (SR) Yorkshire Puddings (SR) Roast Potatoes (SR) Reduced Sodium Salt CRITICAL CONTROLS

10 g

EQUIPMENT

0.5 Each

50 g

1 Each 1 Each 1 Each 1 Each

10 g

PREPARATION METHOD

• Defrost the nut roast and veg gravy. • Prepare the Roasted Potatoes, Leeks & Peas, Roasted Carrots, Roasted Parsnips and Yorkshire Puddings as per basic recipes. • Cut the cabbage through the middle, remove the core and thinly slice. In a boiling pan, cook the cabbage until soft, then cool and portion until required.

Recipe.1264241

Nut Roast

INGREDIENTS

NOTES QUANTITY

Vegan Gravy

1 Each 1 Each

Vegan Nut Roast

Herb Thyme

1 g

Savoy Cabbage

0.16 Each

Cracked Black Pepper Leeks & Peas (SR) Roasted Carrots (SR) Roasted Parsnips (SR) Yorkshire Puddings (SR) Roast Potatoes (SR) Reduced Sodium Salt

1 g

0.05 Each 50 g

0.1 Each 0.1 Each 0.1 Each 0.1 Each

1 g

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Heat the nut roast in the mealstream for approx 7 minutes. Transfer to the overhead grill to crisp. • Reheat the Roasted Carrots, Roasted Parsnips and Roasted Potatoes in the oven for approx 10 minutes. • Heat the Cabbage, Leek & Peas, and veg gravy in the microwave for approx 1 minute.

• Reheat the Yorkshire pudding in the oven for approx 1 minute. • Serve as per illustration. Follow the cooking matix for timings. • Please note: Only applicable to sites that have agreed Sunday roasts service.

TAKEAWAY NOTES •

PACKAGING

122 Sunday Roasts

Recipe.1264241