A brief guide to cooking your QCH @ HOME ‘Vegetarian Feasting Menu’ Meal Kit

by James Fryer

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 hello@thequalitychophouse.com

Once again, we’d just like to say a huge thank you for your support.

Team QCH

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, tin foil, 1 x baking tray, 2 x medium saucepans, 1 x roasting dish, 1 x frying pan plus an egg, salt, pepper, olive oil, 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:

  1. Pre-heat your oven to 200°C to warm the sourdough whilst removing all of your snacks and starters from the fridge and decanting to your crockery
  2. Turn the oven down to 180°C and gently warm your spiced parsnip soup, finishing with a dollop of quince chutney and a drizzle of olive oil
  3. Brush the celeriac & gubbeen pie with egg wash before baking in the oven for 20-30 minutes, until golden 
  4. As the pie 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
  5. As the romanesco is frying, bring a saucepan of water to a gentle simmer. Pop your pink fir potatoes in here for 20 minutes. Season and mix with your yoghurt dressing
  6. Add the rhubarb & apple compote and crumble mix to your foil tin and bake for 25 minutes until golden brown. Cover in vanilla custard


Getting underway

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 and remove all of the snacks and starter bits from the fridge. Unwrap your loaf, cover in tin foil and place it on a baking tray 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.

Burrata, mushroom and black truffle olive oil 

Remove the burrata from its little pot and strain away any excess liquid.

Pop it on one of your finest side plates and split it open so its delicious gooey centre is revealed. Use a decent sized spoon to drizzle the mushroom and black truffle oil across the cheese, season with a little salt and pepper and allow everything to come up to room temperature to get the full, rich, flavour hit.

Use the bread to mop up every last drop of oil, but maybe keep a little slice for the soup that’s arriving shortly.

Burnt leeks vinaigrette, chopped egg and breadcrumbs

As you remove the burrata from the fridge, do the same with your leeks, chopped egg bits and breadcrumbs.

Transfer the leeks to another fine side plate to allow them to come up to room temperature. Season well with salt and pepper before making sure each of the leeks is well covered with dijon dressing, followed by the chopped egg yolk and white, finishing with the breadcrumbs. Delicious.

Spiced parsnip soup, quince chutney

Once you’ve had a chance to enjoy the lovely snacks, empty the contents of your parsnip soup container into a high sided saucepan, pop onto a medium heat and gently warm to your preferred soup-consuming temperature.

Split the soup between two bowls, top with a spoonful of quince chutney and finish with a little drizzle of olive oil. A perfect hearty winter warmer.

As your soup is gently warming, also begin to heat some veg oil in a large frying pan over a medium heat for what comes next.

Celeriac and Gubbeen pie

For a main dish, getting this ready couldn’t be easier.

With the soup warming and your veg oil coming up to temperature simply remove the pie from its container, use your egg to make a little egg wash and brush it all over the pastry, then place it onto your baking tray and put it in the oven (which should now be at 180°C).

It’ll be ready to eat once the pastry is golden brown and the filling is hot all the way through, this should take about 20 - 30 minutes.

Now we just need to sort the sides.

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 at the same time as the soup) 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.

As the romanesco is frying, 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 20 minutes at any one time so have a play with the heat level to see what works best.

Once the cut side is nicely golden brown, transfer to your roasting dish and pop it into the oven, along with the pie at 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!

Pink fir potatoes, yoghurt and parsley

As the cauliflower goes into the oven, carefully place your pink fir potatoes, in their bag, into your saucepan of simmering water. They’ll be heated through in about 20 minutes.

Once they’re piping hot, transfer them into a favourite serving bowl, season well with salt and pepper before tossing in the yoghurt dressing and parsley oil. Keep the simmering water to hand if you’re a warm custard lover.

Now that all your sides are done and dusted, slice the pie in half, pop everything on a plate and you’re ready to get stuck in.

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.