HOW TO HEAT & SERVE MILKIN EATS

Delicious meals delivered to your door!

Cuttlefish Ragu

Hooley Dooley, this is a ripper!

Place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

Add fresh chopped parsley and grated Parmesan. Serve with crusty bread from Valentine's Bakehouse and a side salad.

Wine Match: Stanton & Killeen Wines Tempranillo or Tinta Roriz

Coq au vin

A gift from our Sous Chef, super Doug!

For the Coq - place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with creamy mash potato & green beans.

Wine Match: Campbells Wines Limited Release Chardonnay

Sofrito Risotto with Prawns

Turn up the Latin American music for this dish...

For the risotto - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

 

For the prawns - Grill, non stick fry pan or, our preference, BBQ until pink & cooked through.

Serve risotto topped with prawns, chopped parsley & a drizzle of good quality extra virgin olive oil.

Serve with crusty bread from Valentine's Bakehouse and a side salad.

 

Wine Match: James & Co. Pinot Grigio

Pork Belly

Here little piggy...it's time to get crispy!

 

For the pork - remove from bag and place skin side down on baking paper in a non stick pan. Using a medium heat, cook until the skin is crispy. Place in the oven for 5-8 min on 180 degrees or until warmed through. Note: the pork has been sous vide and is already cooked. This step is just for heating and for that crispy skin (drool)).

 

For the potato - remove from the bag and place on baking paper in an oven tray. Warm at 180 degrees for 10 mins.

 

Serve with fruto seco sauce and any green veg you have on hand.

 

Wine Match: Scion Viognier

Chicken Curry

This ain't no curry in a hurry, it's packed with flavour!

Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

Serve with steamed rice or noodles.

Add fresh coriander and chilli if you like extra punch!

Wine Match: Campbells Wines Gewurz

Arancini

Croquettes

Fritters

Italian Meatballs 

This one has the 'diversity' boxes ticked.

Serve with pasta and fresh parsley or basil, shaved Parmesan and garlic bread.

Or mix it up and serve with mash, polenta or stick those balls in a baguette and top with cheese (a la meatball sub).

Wine Match: Rutherglen Estates Burgoyne's Block

Beef

Lasagne

This is an oven one! I mean, yeah, you could nuke it, but why remove it from the foil packaging when you can just unwrap and throw the whole lot in the oven?

180 degrees for as long as is needed to heat through.

Depends if you remembered to take it out of the freezer in the morning...

Serve with a side salad or veg, garlic bread and some cheeky chips (wink, wink).

Wine Match: Pfeiffer Wines Cabernet Sauvignon

No deep fryer, no worries!

Shallow fry until golden. If cooking from frozen they'll need some time to heat though, so take it slowwww.

You could oven bake them, but why? The world is ending, eat fried food, it tastes better.

Sprinkle with salt and serve with mayo or aioli.

Beer Match: Bridge Road Brewery Pale Ale

Thai Sweet Potato Curry

Let the chilli, kaffir lime & coconut milk smell drift through the kitchen...

 

To heat - place sealed bag in a pot of simmering water until warmed though, approx 15mins from fridge temp. Longer from the freezer.

 

Serve with rice (or pilaf if you've got the energy to make it), fresh coriander, mint, & dried shallots. 

Not a vegetarian?

Add shredded roast chicken or a BBQ Barramundi fillet.

 

Wine Match: Campbells Wines Gewurz

Mac & Cheese Bake

A little lunch time snack, just because...

Pre-heat the over to 180 degrees. Remove form plastic and warm in the aluminium dish for approx 15-20 mins.

Serve with a salad for lunch or with steak for dinner.

Beer Match: Bridge Road Brewers Little Bling IPA

Ham Hock Minestrone Soup

Mmm Mmm Good!

This creation is a marriage of ham hock soup and classic minestrone.

Place sealed bag in a pot of simmering water until warmed though, approx 15 mins from fridge temp. Longer from the freezer.

To serve, scatter with basil leaves or parsley and top each bowl with lashings of parmesan cheese and a drizzle of good quality extra virgin olive oil.

Wine Match: Buller Wines Balladeer Cinsault

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OUR KITCHEN

THE ALBURY CLUB

519 Kiewa St.

Albury NSW 2640

OPENING HOURS

BY APPOINTMENT

BY PHONE

ERICA MILLER

Owner/Event Manager

0467 257 921