A meal for four with decadent Traditional Chateaubriand, Yorkshire Puddings & all the trimmin...
Your box contains:
Traditional Chateaubriand, boneless, 900g
Pigs in Blankets, 2 packs of 8, 315g per pack
Braised Red Cabbage, 2 x 300g each
Brussels Sprouts with Pancetta 2 x 300g each
Roasted Parsnips with Honey & Mustard 2 x 300g each
Maris piper Roast Potatoes with Goose Fat, 2 x 300g each
Beef Gravy, 500g
Homestyle Yorkshire Puddings, pack of 4, 180g
Luxury Christmas Pudding, 907g
A meal for four with decadent Traditional Chateaubriand, Yorkshire Puddings & all the trimmings.
Award-winning Traditional Chateaubriand is the perfect centrepiece for your family's festive feast. Served with Homestyle Yorkshire Puddings, Beef Gravy and delicious trimmings, including Pigs in Blankets, this dinner is topped off perfectly with a Luxury Christmas Pudding making it perfect for an effortless Christmas meal.
Please note: may also contain other Nuts, Peanuts and Sesame.
Pigs in Blankets
Chipolata (70%): pork (70%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into beef collagen casings.
Streaky bacon (30%): pork belly (87%), water, salt, antioxidant: sodium ascorbate; preservatives: potassium nitrate, sodium nitrite.
Braised Red Cabbage
Red cabbage (60%), port (10%)(SULPHITES), red currant jelly (sugar, redcurrant juice from concentrate, water, gelling agent: pectin; acidity regulator: trisodium citrate; acid: citric acid), cranberries (8%), apple (4%), soft brown sugar, sherry vinegar (sherry vinegar, preservative: potassium METABISULPHITE), water, rapeseed oil, cornflour, salt, orange zest, ground cinnamon, nutmeg, ground clove.
Brussels Sprouts with Pancetta
90% Brussel Sprouts, 7% Smoked Pancetta (92% Pork Belly, Salt, Glucose Syrup, Maltodextrin, Spice Extracts, Antioxidants: Sodium Ascorbate, Sodium Citrate; Preservatives: Sodium Nitrite, Potassium Nitrate; Beechwood Smoke), 3% Honey Butter (Butter (MILK), Honey), Salt, Cracked Black Pepper.
Roasted Parsnips with Honey & Mustard
90% Parsnips, 5.5% Honey, Maple Syrup, Whole Grain Mustard (Water, MUSTARD Seed, White Wine Vinegar, Glucose-Fructose Syrup, MUSTARD Flour, Salt, Acidity Regulator: Acetic Acid; Cinnamon, Pimento, Turmeric Powder), Rapeseed Oil, Garlic, Lemon Juice from Concentrate, Salt, Dijon Mustard (Water, MUSTARD Seeds, Spirit Vinegar, Salt, Preservative: SODIUM HYDROGEN SULPHITE).
Maris Piper Roast Potatoes with Goose Fat
Potatoes (88%), Goose fat (8%), cornflour, rapeseed oil, salt.
Beef Gravy
Beef stock (82%) (spring water, beef bones, chicken bones, calves feet, onions, carrots, garlic, tomato puree, thyme, black peppercorns, bay leaves), roasted beef bone infusion (16%), cornflour, beef, redcurrant jelly (redcurrant juice, sugar, pectin, sodium citrate). May also contain celery, gluten, egg, fish, milk, mustard, soya & sulphites.
Homestyle Yorkshire Puddings
Fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), EGG white, EGG, skimmed MILK, rapeseed oil, salt.
Luxury Christmas Puddings
Vine fruits (39%) (sultanas, raisins, vostizza currants, chilean flame raisins), blonde glace cherries (9%) (cherries, glucose-fructose syrup, acidity regulator (citric acid)), soft dark brown sugar, vegetable suet (palm oil, rice flour, rapeseed oil), cognac (4%), fortified wheat flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), brandy-soaked glace cherries (cherries, glucose-fructose syrup, brandy, colour (anthocyanins), acidity regulator (citric acid)), PECAN NUTS, sweetened dried cranberries (sugar, cranberries, sunflower oil), port, rum, stout (BARLEY), golden syrup sauce (invert sugar syrup, cornflour), brandy, ALMONDS, free range EGG, candied mixed peel (orange peel, glucose-fructose syrup, lemon peel, sugar, acidity regulator (citric acid)), amontillado sherry, humectant (glycerine), mixed peel (orange peel, lemon peel), molasses, single cream (MILK), mixed spice, salt, yeast, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), WHEAT protein, vinegar, rapeseed oil, palm oil, flour treatment agent (ascorbic acid), palm fat. Although every care has been taken to remove stones, some small pieces may remain.
Traditional Chateaubriand
Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking
Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes. Transfer it to the rack in the roasting tin and place in the preheated oven 230°C / Fan 210°C / Gas 8 and cook to your liking following the recommended times:
Rare:20 minutes (internal temperature 45 - 47°c)
Medium: 25 minutes (internal temperature 55 - 60°c)
Well Done: 45 minutes (internal temperature 65 - 70 °c)
Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes.
Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-5 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 1 - 1½ hours).
Please note: cooking appliances vary in performance; these are guidelines only.
Pigs in Blankets
Cooking guidelines from defrosted: remove all packaging.
Oven: preheat oven to 200°C / 190°C fan / gas 6. Place sausages on a baking tray and cook for 12-16 minutes until crisp. Turn occasionally.
Grill: preheat grill to medium. Place sausages on grill rack for 12-16 minutes until crisp. Turn occasionally.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Braised Red Cabbage
Cooking guidelines from frozen.
Preheat oven 200°C / fan 180°C / gas 6
Pierce film lid several times and place the tray onto a baking tray.
Place in the centre of the pre-heated oven and cook for 35 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Brussels Sprouts with Pancetta
Cooking guidelines from frozen: Preheat oven 200°C/ fan 180°C/ gas 6
Pierce film lid several times and place the tray onto a baking tray.
Place in the centre of the preheated oven and cook for 35 minutes.
Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Roasted Parsnips with Honey & Mustard
Cooking guidelines from frozen: Preheat oven 200°C / fan 180°C / gas 6.
Remove film lid and place the tray onto a baking tray. Place in the centre of the
pre-heated oven and cook for 35 minutes, stirring halfway through cooking
time. Allow to stand for 1 minute before serving, stir through carefully prior to serving.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Maris Piper Roast Potatoes with Goose Fat
Cooking guidelines from frozen: Preheat oven 200°C/ fan 180°C/ gas 6, place a baking tray into heat. Remove film lid and place the potatoes and goose fat directly onto the preheated tray. Place in the centre of the preheated oven and cook for 35-38 minutes.
Allow to stand for 1 minute before serving.
Ensure product is piping hot throughout before serving. Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Beef Gravy
Cooking guidelines from defrosted:
On the hob: decant contents into a saucepan. Heat gently over a medium heat. Stir occasionally until piping hot. Use immediately.
Microwave (based on 900W, on medium setting): decant contents into a microwaveable dish, cover loosely and cook for 6 minutes until piping hot. Stir well and use immediately.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
Homestyle Yorkshire Puddings
Cooking guidelines from frozen:
pre-heat oven to 200°C / 180°C / gas 6.
Remove all packaging.
Place the puddings on a baking tray and place near the centre of the oven. Cook for approximately 6 minutes or until crisp
Ensure food is piping hot through before serving.
Not suitable for microwave cooking.
Cooking appliances vary in performance, these are guidelines only.
Do not reheat once cooked.
Luxury Christmas Puddings
Cooking guidelines from defrosted: remove from outer packaging.
Microwave: leave in the plastic basin, pierce film. Place upright in microwave and heat for 3 mins (750W) / 2 mins 30 secs (900W). Allow to stand for 2 minutes.
Heat for a further 2 mins 30 secs (750W) / 2 mins (900W). Allow to stand for 2 minutes before serving.
Steam: leave in plastic basin with film lid on. Place in a steamer over boiling water, or alternatively, use a large saucepan with a trivet or an upturned heat-resistant saucer.
Place the basin on the trivet/saucer and add boiling water to come 1/3 of the way up the basin. Steam with film lid on for 2 hours 30 minutes, topping up with boiling water as necessary. Do not allow to boil dry.
Remove the film lid and turn upside down onto a plate.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
NUTRITIONAL INFORMATION
Traditional Chateaubriand
| Typical per 100g |
| Energy: 757 kJ/ 181 kcal |
| Fat: 8g, of which Saturates: 3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Pigs in Blankets
| Typical per 100g |
| Energy: 1019 kJ/245 kcal |
| Fat: 17.8g, of which Saturates: 6.3g |
| Carbohydrate: 6.3g, of which Sugars: 0.4g |
| Fibre: 0.3g |
| Protein: 15.5g |
| Salt: 2.4g |
Braised Red Cabbage
| Typical per 100g |
| Energy: 332 kJ/79 kcal |
| Fat: 0.8g, of which Saturates: 0.1g |
| Carbohydrate: 14.5g, of which Sugars: 12.4g |
| Fibre: 2.2g |
| Protein: 0.8g |
| Salt: 0.5g |
Brussels Sprouts with Pancetta
| Typical per 100g |
| Energy: 288 kJ/69 kcal |
| Fat: 3.9g, of which Saturates: 1.7g |
| Carbohydrate: 7g, of which Sugars: 5.3g |
| Fibre: 1.6g |
| Protein: 3.4g |
| Salt: 0.4g |
Roasted Parsnips with Honey & Mustard
| Typical per 100g |
| Energy: 408 kJ/97 kcal |
| Fat: 2.3g, of which Saturates: 0.3g |
| Carbohydrate: 17.4g, of which Sugars: 11.7g |
| Fibre: 4.7g |
| Protein: 1.8g |
| Salt: 0.4g |
Maris Piper Roast Potatoes with Goose Fat
| Typical per 100g |
| Energy: 692 kJ/164 kcal |
| Fat: 9.6g, of which Saturates: 2.2g |
| Carbohydrate: 18.3g, of which Sugars: 0.8g |
| Fibre: 1.8g |
| Protein: 1.7g |
| Salt: 0.4g |
Beef Gravy
| Typical per 100g |
| Energy: 365 kJ/86 kcal |
| Fat: 0.5g, of which Saturates: 0.1g |
| Carbohydrate: 2.7g, of which Sugars: 1g |
| Fibre: 0.5g |
| Protein: 18.8g |
| Salt: 0.65g |
Homestyle Yorkshire Puddings
| Typical per 100g |
| Energy: 1013 kJ/241 kcal |
| Fat: 6.9g, of which Saturates: 0.8g |
| Carbohydrate: 30.7g, of which Sugars: 1.8g |
| Fibre: 2.5g |
| Protein: 12.7g |
| Salt: 0.59g |
Luxury Christmas Puddings
| Typical per 100g |
| Energy: 1472 kJ/349 kcal |
| Fat: 7.6g, of which Saturates: 3.1g |
| Carbohydrate: 63g, of which Sugars: 44g |
| Fibre: 5.1g |
| Protein: 3.4g |
| Salt: 0.1g |
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
