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MAIN

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STARTER
MAIN
SIDES
DESSERT
Shepherd's Pie
Weight: 1.8 kilograms (Serves 8)
Lamb, Onions, Garlic, Carrots, Curry, Paprika, Ras el Hanout Spice, Tomato Paste, Tomato Pulp, Red Wine, Celery, Shortcrust Pastry, Potato, Butter
Allergens:Celery, Sulphites, Gluten, Dairy

Produced in a kitchen handling Milk, Eggs, Nuts, Peanuts, Cereals containing Gluten (wheat, rye and barley), Fish, Soya, Sesame seeds, Celery.

Click here for cooking instructions

€32.50

Out of Stock

Shepherd's Pie
Weight: 1.8 kilograms (Serves 8)
COOKING INSTRUCTIONS

Bake in the preheated oven at 180 deg c for 45 minutes or until the pastry is well cooked

  • The bottom of the pie has pastry topped with mashed potato.
  • Served raw

Caution: All appliances vary, these are guideline only.

Vegan Wellington, Roasted Cherry Tomato Salsa
Serves 1
Onions, Celery, Carrots, Garlic, Mushrooms, Soy Sauce, Chickpeas, Walnuts, Truffle Paste, Vegan Beyond Meat, Cherry Tomatoes, Thyme, Olive Oil, Flour, Margarine, Poppy Seeds
Allergens:Celery, Nuts, Gluten, Soya

Produced in a kitchen handling Milk, Eggs, Nuts, Peanuts, Cereals containing Gluten (wheat, rye and barley), Fish, Soya, Sesame seeds, Celery.

Vegan
Click here for cooking instructions

€12.50

Out of Stock

Vegan Wellington, Roasted Cherry Tomato Salsa
Serves 1
COOKING INSTRUCTIONS

Preheat the oven to 200°C and bake the vegan Wellington for 40-45 minutes until golden brown

Caution: All appliances vary, these are guideline only.

Boneless Whole Chicken, Pistachio Nuts, Rabbit, Dried Fruit, and Liver Stuffing, Thyme Jus
Weight: 1.6 - 1.8 kilograms| serves 6
Chicken Whole, Pistachio Nuts, Rabbit & Thyme Sausage (rabbit meat, 5 spices, garlic, pork fat, salt, E500, E262, E331), Chicken Liver, Raisins, Pepper, Mixed Herbs, Olive Oil, Onions, Carrots, Fennel, Celery, Tomato Paste, Red Wine, Beef Bones, Rosemary, Thyme, Bay Leaves, Demi-Glace
Allergens:Nuts, Celery, Sulphites

Produced in a kitchen handling Milk, Eggs, Nuts, Peanuts, Cereals containing Gluten (wheat, rye and barley), Fish, Soya, Sesame seeds, Celery.

Click here for cooking instructions

€37.50

Out of Stock

Boneless Whole Chicken, Pistachio Nuts, Rabbit, Dried Fruit, and Liver Stuffing, Thyme Jus
Weight: 1.6 - 1.8 kilograms| serves 6
COOKING INSTRUCTIONS

Preheat the oven to 200°C/180°C. Transfer to a roasting tin and roast for 45 – 60 minutes, or until the chicken is cooked through. The chicken is cooked when the juices run clear with no trace of pink. Allow 10 minutes to rest before carving. Serve with thyme jus.

  • Served raw
  • Accompanied with a tub of thyme jus

Caution: All appliances vary, these are guideline only.

Herb & Lime Crusted Fresh Salmon, Cherry Tomato & Chive Fondue
250gr | Serves 1
Fresh Salmon, Soft Herbs, Egg Whites, Salt, English Mustard, Bread, Lime, Tomatoes, Butter
Allergens:Mustard, Gluten, Dairy

Produced in a kitchen handling Milk, Eggs, Nuts, Peanuts, Cereals containing Gluten (wheat, rye and barley), Fish, Soya, Sesame seeds, Celery.

Click here for cooking instructions

€14.50

Out of Stock

Herb & Lime Crusted Fresh Salmon, Cherry Tomato & Chive Fondue
250gr | Serves 1
COOKING INSTRUCTIONS

Preheat the oven to 180°C. Place the salmon on a piece of greaseproof paper on top of an oven tray. Cook for 12 to 15 minutes. Serve with the cherry tomato & chive fondue

  • Served raw
  • Accompanied with a tub of tomato fondue

Caution: All appliances vary, these are guideline only.

Roast Lamb Shoulder, Sausage & Spinach Stuffing, Fresh Mint Jelly, Thyme Jus
weight: 1.8 KGS serves 6
Lamb Shoulder, Lamb Sausage (made from lamb shoulder, harissa, fennel, lamb spice, paprika, garlic, E500, E262, E331), Cumin, Chives, Spinach, Mint, Cauliflower, Cream, Onions, Carrots, Fennel, Celery, Tomato Paste, Red Wine, Beef Bones, Rosemary, Thyme, Bay Leaves, Demi-Glace
Allergens:Celery, Sulphites, Dairy

Produced in a kitchen handling Milk, Eggs, Nuts, Peanuts, Cereals containing Gluten (wheat, rye and barley), Fish, Soya, Sesame seeds, Celery.

Click here for cooking instructions

€55.00

Out of Stock

Roast Lamb Shoulder, Sausage & Spinach Stuffing, Fresh Mint Jelly, Thyme Jus
weight: 1.8 KGS serves 6
COOKING INSTRUCTIONS

Preheat the oven to 200C/180C. Transfer to a roasting tin and roast for 40 – 50 minutes, or until the lamb is cooked to a medium well. Allow 10mins to rest before carving.

Serve with thyme jus and Mint Jelly

Caution: All appliances vary, these are guideline only.

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MAIN
SIDES
DESSERT

Mriehel Offices

Mdina Road, Zone 4,
Central Business District,
Birkirkara CBD 4010, Malta


[email protected]

+356 2334 4000

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