BRAZILIAN CHEESE BREAD – Pre-heat the oven (fan) to 180’C. Unwrap the cheese bread and place it onto roasting tray laid with grease proof sheet leaving with 1-inch gap between. Bake for 10 minutes or until crisp.
ANTIPASTI – Remove the antipasti from the bags and arrange it onto plate.
SIRLOIN STEAK – Please take your steak out of the fridge at least one hour before cooking. Remove the meat from the pack and dry with a paper towel. Pre-heat the oven to 180’C. Rub the seasoning salt into the meat. Heat a large skillet on high heat until smoking hot. Add 3 tbsp of oil and sear the meat with fat side down first. Then sear the other sides. Then place the meat onto roasting tray and place into the oven. For rarer steak, cook for 20 minutes, for medium cook for 30 minutes and for well- cooked for 45 minutes and more. After the meat is roasted to your liking leave it to rest for about 10 minutes before carving.
ASPARAGUS - Fill a bowl with water and ice cubes and set aside. Plunge your asparagus spears into a pan of boiling water. Cook for 1-2 mins or until tender. Remove the asparagus with tongs or a slotted spoon and place directly in the bowl of ice water. Drain and pour over the Aji Criollo sauce just before serving.
PEPPERCORN SAUCE - This simple peppercorn sauce is packed with flavour and is a must-have when having steak. Simply warm through in a small saucepan until piping hot.
HAND CUT CHIPS – We have already blanched the potatoes in boiling water with caraway seeds. We have then already lightly roasted them. All you have to do is simply empty onto an oven tray and roast for a further 10 minutes in a preheated oven at 200’C (180’C fan), shaking the tray a couple of times during cooking.
CHOCOLATE & SALTED CARAMEL CHEESECAKE - Simply remove the cheesecake from box and enjoy it.
CAIPIRINHA COCKTAIL - The cocktail has already been pre-made for you. Simply give a good shake, serve over ice and garnish with lime. Then enjoy!
