A Quick Note
Inside your box you will find all the ingredients for a truly indulgent Quality Chop House dinner for two. Please make sure to refrigerate everything on the day you get your hands on it, and enjoy within 2-3 days.
We’ve written the following guide to lead you step-by-step through the preparation of your meal. Hopefully this means soon enough, delicious things will start flowing from your kitchen, giving you a nice little reminder of being sat here in the Chop House with us. However, if you have any questions or issues, do drop us an email at email@example.com
Once again, we’d just like to say a huge thank you for your support.
Before you begin
As much as possible, we’ve tried to take all the hard work off your hands, but before you crack on, there are a couple of things to note.
Firstly, we’d definitely recommend taking a read through all of the instructions, just so you know what’s coming and can adjust the timings if you need a brief pause!
Secondly, to apply the finishing touches you will need the following equipment: an oven, a hob, 1 x large saucepan, tin foil, 1 x roasting dish, 1 x grater, 1 x large frying pan plus salt, pepper, vegetable oil and a selection of your most beautiful (vintage!) crockery. A nice bottle of wine wouldn’t hurt either!
Finally, full details of each course’s preparation begin below, but to help you plan, here’s a quick overview of what you’ll need to do:
- Bring a saucepan of water to a gentle simmer whilst pre-heating the oven to 200°C
- Remove all of your snacks and starters from the fridge and decant to your crockery whilst warming the sourdough in your oven, before turning it down to 180°C
- Pop the short rib (in its bag) into your simmering saucepan for 40 minutes, adding the celeriac puree (again, still in the bag) for the last 10 minutes
- As the short rib goes in, fry the cut face of the romanesco for 5-10 minutes before transferring to the oven for 15-20 minutes. Finish by basting in the black pepper butter
- As the romanesco is in the oven, begin frying your confit potatoes in 2cm vegetable oil for 2-3 minutes on each side. When golden and crisp all over, drizzle in dijon dressing
- Add the rhubarb & apple compote and crumble mix to your foil tin and bake for 25 minutes until golden brown. Cover in vanilla custard
To get things started, fill a large saucepan about two thirds full with water, pop it on your hob and bring to a gentle simmer. For reference, this is when you first start to see small air bubbles coming up from the bottom of the pan, somewhere around 60°C. You’ll be aiming to keep it at that sort of temperature for about 40 minutes so have a play with the heat level to see what works best.
To save some time later, you can now also assemble your crumble. Empty the rhubarb and apple compote into the base of your foil tin, cover in the crumble mix and set to one side.
Preheat your oven to 200°C. Unwrap your loaf, cover in tin foil and place it in your roasting tin in the centre of your oven. Before baking, a small sprinkle of tap water over the loaf will help to moisten the bread. Your loaf is already baked so should only take 5 minutes to heat through and be ready to serve with the butter at room temperature and be enjoyed alongside, and smothered in, a whole variety of delicious things. Turn the oven down to 180°C.
Snacks & Starters
Now it’s time to absolutely fill your table with all manner of beautiful things.
Firstly, dust off your finest collection of side bowls and plates, drain the olives and pop them straight into a bowl along with a helpful set of cocktail sticks (fingers a good alternative).
The cod’s roe can come straight from the fridge, and is easily scooped into a lovely bowl. Just remember to finely grate a huge helping of the cured egg yolk over the top. At the restaurant we use a microplane, but any fine grater will work just as well.
Now it’s ready to smother the warm bread.
The parfait is probably best for spreading when a little closer to room temperature, so try to remove this from the fridge ahead of time, but it remains delicious cold. Remove the cling film from the top and tuck in.
Finally, save your most beautiful plate for the terrine, simply remove from its package and artfully arrange on said plate alongside the chutney.
Glazed Dexter short rib, butter roasted celeriac purée
Whilst you’re tucking into your selection of bits, keep one eye on your simmering saucepan. Once there’s that telltale steady stream of bubbles, pop your short rib, in its bag, straight into the water. As we said before, you’re trying to keep the temperature at around about 60°C so, once it's in you might need to have a little play with the heat of your hob. As the rib goes into the water, you’ll also be wanting to heat some veg oil in a large frying pan over a medium heat for what comes next.
Once the short rib has been in for 30 minutes, you can place your celeriac puree into the same simmering water.
10 minutes later, both will be ready to eat and absolutely delicious too (just be careful to remove any excess water with a kitchen cloth). At this point, you can tuck straight in, remembering to cover the short rib in the jus from the bottom of its little bag. However, if you really want to impress your lockdown buddy, you might want to empty the contents of the short rib bag into a low-sided saucepan on a medium heat and baste the rib in its juices until they become thick and syrupy. That extra richness really makes it feel like you’re back in the restaurant with us! Keep the simmering water to hand if you’re a warm custard lover.
Romanesco, black pepper butter
Lightly cover your cauliflower in veg oil and season well with salt. When your veg oil (in that large frying pan you put on to heat when the rib went into the water…) is up to temperature, place your cauliflower in cut side down and fry for about 5-10 minutes. Empty the oil into a container to dispose of it later, but keep hold of the frying pan as you’ll need it for the last, and, let’s be honest, most important side dish.
Once the cut side is nicely golden brown, transfer to your roasting dish and pop it into the oven (now down to 180°C) for 15-20 minutes, until soft.
For the last two minutes of roasting, add the black pepper butter to the tin, and being careful not to burn yourself, turn the cauliflower a few times over to baste it in the melting butter. Once it’s well covered, remove from the oven and cut in half to ensure you get an equal share!
Confit Potatoes, Dijon Dressing
Once your rib has had about half of its time in the water, put your pan back on a medium-high heat with roughly 2cm of fresh veg oil in the base. Fry the potatoes for 2.5 minutes per side but be sure not to overcrowd your pan. Once done, use a little kitchen towel to remove any pesky excess oil, pop into your finest side bowl and season with a little extra sea salt.
To complete the full effect, snip the corner of the dijon dressing pouch and drizzle across the potatoes.
Now that all your sides are done and dusted, split the rib to give you a bone each, pop everything on a plate and you’re ready to serve.
Yorkshire forced rhubarb and apple crumble, vanilla custard
If you assembled the crumble before you started, congratulations, you can now just put this straight into your oven (still at 180°C) for 25 minutes.
Once done and the crumble is nicely golden, remove from the oven spoon into two bowls and cover in custard. We like the latter cold as a good contrast to the crunchy, bubbling crumble, but if you prefer it a little warm, you’ll have kept your simmering saucepan for that precise purpose, 5-10 minutes ought to do it.
Of course, by this stage you might already be set to explode, so if you can’t make it to pudding, this will keep for another day in the fridge.
White Chocolate Fudge to finish
Serve with after dinner coffee or, alternatively, may be used as a handy bribe to convince someone else that it’s their turn to do the dishes...
We really hope you enjoy this little taste of QCH in your very own kitchen, and we’d love to see how you get on with everything, so make sure to tag @qualitychop in any suitably celebratory snaps!
We’ll see you back in the restaurant very soon.