Box contains:
Minced Steak, 400g
British Whole Chicken, 1.4kg
Pork Chop, 2 x 190g each
2 Unsmoked Gammon Steaks, 1 pack, 400g
Beef Rib Trim, 390g
Cook restaurant-quality meals with luxury ingredients. This bundle includes award-winning mince, gammon steaks, pork chops and customer-favourite Beef Rib Trim for midweeks meals, and a succulent British Whole Chicken for Sunday roast.
British Whole Chicken:
Cooking guidelines from defrosted: allow product to defrost for up to 48 hours in the fridge. Once fully defrosted remove from the fridge and leave at room temperature for 30 minutes prior to cooking.
Remove all the packaging. Pat dry with kitchen paper and place in a roasting tin.
Preheat the oven to 230°C / fan 210°C / gas 8. Drizzle with oil and season well with salt and pepper and cook for 15 minutes.
Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 20 - 22 minutes per 450g. Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer. Once fully cooked rest in a warm place for at least 20 minutes before serving.
Cooking appliances vary in performance; these are guidelines only.
This product must be cooked thoroughly prior to consumption.
Beef Rib Trim
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140 C-160 C / Fan 120 C-140 C / Gas 1-3.
2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks.
About one third of the meat weight gives you the weight of vegetables needed.
3. Add the liquid
After sautéing the vegetables, place the meat back in the pan.
Add wine, stock or water, and herbs or spices.
Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.
4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
We recommend the oven method as the process is gentler and the meat does not stick to the pot.
Check from time to time and top up with liquid if needed.
5. Test the meat
Cooking times vary depending on your oven.
Check after 1 hour and at regular intervals thereafter, basting as you go.
Insert a meat fork it should slide in and out easily.
Or simply take a piece out and taste it.
Allow a total cooking time between 2 - 2½ hrs, or until tender.
Unsmoked Gammon Steaks:
Cooking guidelines from defrosted: remove steak from the packaging.
Pat dry with kitchen paper and allow to come to room temperature for 10 minutes.
Preheat a heavy based frying pan on a medium to high setting.Add a little oil.
Place a steak into the pan and cook for 4-5 minutes turning once,
press lightly into the pan to ensure you sear all over.
Once fully cooked remove from the pan and serve immediately.
Ensure the product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Pork Chop
Remove the chop 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 chops to your liking following the recommended times.
Well Done: 4-5 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.
Minced Steak
Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 400g. Then use as per your favourite recipe.
Ensure the minced steak is piping hot throughout before serving.
Chef's Tip: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!
Unsmoked Gammon Steaks:
For allergens see ingredients in BOLD CAPITALS.
Pork (82%), water, salt, stabilisers (potassium and sodium tripolyphosphate), preservative (sodium nitrite and sodium nitrate), antioxidants (sodium ascorbate)
British Whole Chicken:
100% Whole Chicken.
Please note: this item contains bones. No giblets.
British Whole Chicken
| Typical per 100g |
| Energy: 589 kJ/142 kcal |
| Fat: 10g, of which Saturates: 3g |
| Carbohydrate: 0.1g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 12g |
| Salt: 0.12g |
Pork Chops:
| Typical per 100g |
| Energy: 726 kJ/174 kcal |
| Fat: 15.2g, of which Saturates: 4.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20.7g |
| Salt: 0.15g |
Unsmoked Gammon Steaks:
| Typical per 100g |
| Energy: 444 kJ/106 kcal |
| Fat: 4.8g, of which Saturates: 1.9g |
| Carbohydrate: 0.5g, of which Sugars: 0.4g |
| Fibre: 0.2g |
| Protein: 15.6g |
| Salt: 2.6g |
Beef Rib Trim:
| Typical per 100g |
| Energy: 1052 kJ/ 253 kcal |
| Fat: 19.8g, of which Saturates: 8.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.8g |
| Salt: 0.13g |
Minced Steak:
| Typical per 100g |
| Energy: 934 kJ/225 kcal |
| Fat: 16.2g, of which Saturates: 6.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 19.7g |
| Salt: 0.2g |
Supplied frozen
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.
