Before you begin, thank you.

We’ve written the following guide to lead you step-by-step through the preparation of your meal. As much as possible, we’ve tried to take all the hard work off your hands, and so 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. 

We've also worked hard to remove as much single-use plastic from your delivery as possible, whilst ensuring it arrives to you all in one piece. As well as being (very usefully) reusable, all of the tamper-proof pots are made from polypropylene and so are widely recycled. 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, heartfelt, thank you for your support.

Team QCH

Feast

Equipment and timings

Before you crack on, there are a couple of things to note. Firstly, to apply the finishing touches you will need:

  • An oven 
  • A hob 
  • Tin foil 
  • A roasting tray 
  • A grater
  • A large saucepan
  • A medium saucepan
  • A small saucepan
  • A medium frying pan
  • Salt & pepper 
  • Vegetable oil  
  • A selection of your most beautiful (vintage, naturally) crockery
  • A nice bottle of wine wouldn’t hurt!

Secondly, we’d definitely recommend taking a read through all of the instructions, just so you know what’s coming and can adjust things if you need a brief pause. All told, there’s about 1hr 10 minutes worth of work to be done, with the timings as follows

Sourdough & snacks
Preparation time: 5-10 mins
Cooking time: 5 mins

Venison cavatelli, orange pangritata, 36 month aged Parmesan
Preparation time: -
Cooking time: 5-8 minutes

Glazed beef cheek, wild garlic, black truffle sauce, roasted artichoke purée
Hispi cabbage
Confit potatoes, dijon dressing
Preparation time: 5 minutes
Cooking time: 30 minutes

Borage honey custard, rhubarb purée, pistachio, blood orange & olive oil cake, seeds & oats 
Preparation time: 0-5 minutes
Cooking time: -

Want to be sitting down to eat your glazed Hereford beef cheek at 7.30ish? Aim to turn your oven on to heat and start things moving around an hour earlier, at 6.30.

Cods roeTerrine

Sourdough & snacks

Preparation time: 5-10 minutes (depending on how quickly your oven heats up!)
Cooking time: 5 minutes

  1. Pre-heat your oven to 200°C and remove your butter, smoked cod’s roe, terrine and chutney from the fridge. 
  2. Unwrap your loaf and sprinkle it with a little tap water before covering in tin foil and placing it on a roasting tray in the centre of your oven for 5 minutes. 
  3. Decant the almonds and cod’s roe to appropriate bowls and finely grate the cured egg yolk all over the latter.
  4. Remove the terrine from its package and artfully arrange on your most beautiful plate alongside the chutney. 
  5. Cover the warm sourdough in a variety of delicious things. Turn your oven down to 180°C.

 

Venison cavatelli, orange pangritata, 36 month aged Parmesan

Preparation time: -
Cooking time: 5-8 minutes

Pasta 
  1. Empty the venison ragu into a mid-sized saucepan and gently warm over a medium heat.
  2. Once the ragu is warm (this should be after 4-5 minutes), pop the cavatelli into the sauce itself to heat through (another 1-2 minutes).
  3. In preparation for your main course, bring a large saucepan, about two thirds full with water, 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.
  4. Divide the cavatelli and ragu across two pasta-appropriate plates before covering in plenty of pangritata and grated parmesan.

 

Beef CheekCabbage

Glazed beef cheek, wild garlic, black truffle sauce, roasted artichoke purée
Hispi cabbage

Preparation time: 5 minutes
Cooking time: 30 minutes

  1. Pop the beef cheeks (in their bag) into your simmering saucepan for 30 minutes, adding the artichoke puree (again, still in the bag) for the last 10 minutes.
  2. Heat a little veg oil in a mid-sized frying pan.
  3. Lightly cover your hispi cabbage in veg oil and season well with salt. Fry the cut face of the cabbage for 5-10 minutes until golden brown. 
  4. Transfer the cabbage into a roasting tray and place in the centre of the oven for 15-20 minutes, until soft. Finish by basting in plenty of butter. (If you've opted for the Cheese Course, keep your oven on at 180°C and head here for a brief guide to making the most of your Tunworth)
  5. As you baste your cabbage, gently warm your black truffle sauce over a medium heat and briefly blanche the wild garlic leaves in your simmering saucepan (although, these can be eaten raw if you prefer).
  6. To serve, cover the beef cheeks in the juices from the bottom of their little bag, accompanied by the truffle sauce, a dollop of artichoke puree and a couple of well placed wild garlic leaves.

 

Potato

Confit potatoes, dijon dressing

Preparation time: 5 minutes 
Cooking time: 10-12 minutes

  1. As the cabbage is in the oven, heat roughly 2cm of vegetable oil over a medium-high heat in the base of your frying pan.
  2. Fry the potatoes for 2-3 minutes per side but be sure not to overcrowd your pan. 
  3. Use a little kitchen towel to remove any excess oil, pop into your finest side bowl and season with a little extra sea salt. Snip the corner of the dijon dressing pouch and drizzle across the potatoes. Tuck in.

 

Pudding

Borage honey custard, rhubarb purée, pistachio, blood orange & olive oil cake, seeds & oats 

Preparation time: 0-5 minutes 
Cooking time: -

  1. Your dessert is all ready to eat, simply layer the elements (olive oil cake, then custard, rhubarb purée, topped with the seeds & oats) in the crockery of your choice. 
  2. You could keep it rustic and pop everything in a large bowl or, if you fancy adding a little finesse, build it into two separate glasses, trifle style!
Fudge

 

White Chocolate Fudge to finish

Preparation time: 0 minutes 
Cooking time: 0 minutes
Eating time: 0.5 seconds 

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.