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

 

Feasting menu

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 baking tray 
  • A grater
  • 2 x medium saucepans
  • A medium frying pan
  • A roasting tray
  • An egg
  • Olive oil
  • 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 1 hour of work to be done, with the timings as follows

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

Chestnut mushroom cavatelli, orange pangritata, 36 month aged Parmesan
Preparation time: 0 minutes
Cooking time: 5-8 minutes

Pommes dauphinois pie, tarragon mayonnaise
Green beans, walnut dressing
Hispi cabbage
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: 0 minutes

Want to be sitting down to eat your pommes dauphinois pie at 7.30ish? Aim to turn your oven on to heat and start things moving around an hour earlier, at 6.30.

Cheese

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, mozzarella and rhubarb 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. Cut open the mozzarella, cover in pickled rhubarb, season well with sea salt and black pepper before finishing with a drizzle of olive oil.
  4. Remove the artichoke from its package and artfully arrange on your most beautiful plate. To eat, pull off the outer leaves, dipping them in your vinaigrette and scraping away the fleshy, tender (and light in colour) part with your teeth. Work your way down to the tiny, papery leaves near the bottom, discard these. Remove the hairy, inedible choke with a spoon, then tuck into the delicious heart.

Decant the almonds to an appropriate bowl. Snack away on a variety of delicious things. Turn your oven down to 180°C.

CavatelliArtichoke

 

Chestnut mushroom cavatelli, orange pangritata, 36 month aged Parmesan

Preparation time: -
Cooking time: 5-8 minutes

  1. Empty the chestnut mushroom sauce into a mid-sized saucepan and gently warm over a medium heat.
  2. Once the sauce 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.
PieCabbageBeans

 

Pommes dauphinois pie, tarragon mayonnaise
Green beans, walnut dressing
Hispi cabbage

Preparation time: 5 minutes
Cooking time: 30 minutes

  1. Beat an egg to create an egg wash and brush all over the pommes dauphinois pie. 
  2. Transfer the pie to a baking tray and place in the centre of the oven (now at 180°C) for 20-30 minutes, until golden. 
  3. As the pie goes in, bring a mid-sized 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. Heat a little veg oil in a mid-sized frying pan.
  5. 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. 
  6. 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)
  7. As the cabbage goes into the oven, pop your green beans into your simmering saucepan for 15 minutes. Season and mix with your walnut dressing.
  8. To serve, split the pie and cabbage across two plates, accompanied by a dollop of tarragon mayonnaise and a heap of dressed green beans.
    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!

    Of course, by this stage you might already be set to explode, so if you can’t make it to pudding, this will keep in the fridge for another day!

    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.