Mother’s Day

This is our favourite month so far this year. The days are getting noticeably longer and warmer, some great news from government regarding reopening and Spring is definitely on the way. Daffodils, daises and dusk pink blossom started to bloom and more important of all it’s Mother’s day soon and we are all about the celebration of small life’s pleasures.

All mums would definitely like a nice restaurant meal on their special day and we have curated a special menu a yummy Lamb & chicken wellington, Halibut and clams and a new pudding – Parson’s Green Mess for the ultimate Mother’s Day treat.

For nation-wide deliveries order by Wednesday 10th March.  This likely to sell out very fast, so don’t leave it too late.

Take a look at the full menu below

 Menu 

Cornflour & parmesan madeline, chili butter    

Starter

Burrata, prosecco & mint peas

Or 

Tuna tartare, lime, sesame and fish sauce 

Main Course

 Lamb and chicken Wellington 

( for two to share)

Or 

Halibut, clams, dill and ratte potatoes en papillote 

( for two to share)

Sides

Baby spinach leaves, feta, oregano salad

Mixed Root Vegetables  

Sweet Plate 

Parson’s Green  Mess 

(Rhubarb, lemon cream & meringue ) 

If you have any special dietary requirement or allergy please inform the management team

How to Cook steak like a restaurant.

Steak is one of the most delicious foods on earth. But cooking a steak like a restaurant can be challenging, especially if you are not well versed in how to cook a steak. Fortunately, this article will give you some advice and tricks that will make your next steak experience just as amazing as when you go out for dinner. Manuka kitchen will show you how .

Stage one: the prep 

First, be sure to use a lot of salt. For every steak you cook at home, it is recommended that you add two teaspoons of kosher salt for each pound before cooking the steak. This will ensure that your meat stays juicy and tender. Additionally, make sure to season with pepper (fresh ground black pepper) and not just salt because the flavor will get boring very quickly. Secondly, don’t stop at just spices, try  herbs like rosemary or  thyme! Try dry rubs like dry mushroom powder or garlic powder.

These spices will make your steak extra delicious and they also contain a lot of health benefits.

Lastly, cook the steak from room temperature to get the best results possible. To do this, take out of the fridge for about 20 mins  before cooking. This will help the steak to cook evenly and get a better result and juicier.

Stage Two the cooking 

The preparation for the steak is done, now its time to cook the steak. At Manuka kitchen we cook the steak in two stages.

Stage one of cooking the steak,  warm up the pan, add a little of vegetable oil to the pan, wait until it’s very hot and cook each side of the steak until it’s caramelised, leave the steak alone and flip it only once.

Once you achieve the dark brown colour add butter on top of the steak, stick a fresh sprig of rosemary on the butter and place it in the oven for stage two of the cooking.

Here’s a quick guide for how long to leave the steak in oven 

2 mins for Rare

4 mins for Medium rare 

6 minutes for medium 

Stage Three

Let it rest; it’s the easiest way to guarantee you have a good steak. The meat will relax, the juices will go back inside the steak  and keep the flavour.  Resting time is anything from 4 to 6 mins.

Know your Steak

  1. Choose a thick cut,  specially if you like your meat on the rare side it will hold on its juices and flavours better than a thin steak.
  2. Know your steaks. 
  1. Ribeye:  Everyones fav with lots of fat in the middle and little texture. The fat need to be cooked and melted to get the most of flavours out of this steak. This cut is recommended on the Medium rare to medium. 
  2. Skirt: this steak is thin and recommended for a Fajita
  3. Bavette: this one is gaining popularity and has lots of texture and very lean (no fat at all ) recommend Rare 
  4. Sirloin : has to be the most popular steak, start with cooking the edge of the steak ( the fat edge) then each side. Usually recommended medium rare 
  5. Tbone is the king of steak: its two in one . the small side has the fillet mignon and the lare side is the sirloin 

The golden rule here is start with a good piece of meat, you cant get a good steak unless you start with a good steak. Choose your butcher and choose which farm it comes from.

The benefits of a steak cooked well done are it won’t be tough and chew like leather. 

An easy way to get a medium-rare or rare steak is by using the touch test; when you press your finger against the top of the steak and feels soft then its cooked rare but if you can still feel some resistance then its better for medium rare. one last secret, cook at least once a week. Practice is the best teacher.

Enjoy your steak tonight!!

Beef Wellington

We have just added a Sunday special to enjoy at home. 14 oz beef filet wrapped in pate, mushrooms and filo pastry. Our beef Wellington comes with gravy, mixed vegetables and dauphinoise potato.

price of meal for two people is 45.00

Delivery: Sunday AM | Order by Thursday 6pm, we deliver in Battersea, Fulham, Chelsea, Putney, Hammersmith, Barnes, Wimbledon and Wandsworth.

After delivery:

  • Keep fresh in fridge and enjoy within 48 hours
  • Return Beef Wellington to room temperature just before cooking
  • Brush pastry with egg yolk
  • Cooking instructions included

click here to order

Christmas Day Lunch

Introducing Christmas Day lunch 

We have a surprise for you, if you don’t fancy cooking on Christmas Eve or Christmas Day and if you don’t want to go out to a restaurant / pub  then try or Home made Beef wellington;  grass-fed Scottish Highland fillet of beef and a coating of homemade chicken liver pate and sliced mushrooms, all wrapped in homemade puff pastry

Beef wellington arrives ready to be baked, dauphinoise potato, gravy , parsnips and brussel sprouts.  in addition to the main course theres a seafood platter and Pavlova for dessert. 

The price for the meal is £45.00 per person 
The beef wellington is 700 grams in weight and can feeds 2 people.

Order your Christmas dinner here for delivery on 23rd.

Peanut butter, chocolate and pretzel tart.

This recipe is just in time for Easter weekend, filled with rich chocolate and delicious fluffy peanut butter. Easy to make crushed pretzel base, choc filling and peanut butter topping this recipe.

Ingredients

  • salted pretzels 170g
  • brown sugar 2 tbsp
  • unsalted butter 150g, melted

CHOCOLATE FILLING

  • caster sugar 80g
  • cocoa powder 80g
  • drinking chocolate powder 120g
  • 70% dark chocolate 60g
  • unsalted butter 30g

PEANUT BUTTER TOPPING

  • smooth peanut butter 85g
  • caster sugar 55g
  • soft cheese 110g
  • double cream 125ml, whipped to soft peaks

Method

  • STEP 1
  • To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
  • STEP 2
  • Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
  • STEP 3
  • Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.
BOOK A TABLE