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Cajun Chicken Supreme, 280g/10oz Ribeye, 280g/10oz Sirloin, Half Roast -…
Cajun Chicken Supreme
Main
Cajun Chicken Supreme
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Possible allergens: mustard, milk, soya, gluten, egg, sulphites (may be present in seasoning or marinade)
Sides
Sweet Potato Mash
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Possible additions: maple syrup, herbs
Possible allergens: milk/dairy, rare sweet potato allergy
Green Beans
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Prepared plain or with a touch of butter (milk, dairy)
Allergens
- Milk/Dairy (butter, milk/cream in mash, possible in Cajun marinade)
- Mustard (may be in Cajun seasoning)
- Soya (possible in seasoning/marinade)
- Gluten (rare, but possible via cross-contamination or in some Cajun coatings/seasonings)
- Egg (if used in marinade or batter)
- Sulphites (in Cajun seasoning/marinade)
- Note: Sweet potato allergy is rare; green bean allergy rare but documented. Always check product packaging if allergens are a concern.
280g/10oz Ribeye
Steak
280g / 10oz ribeye steak (cut from the beef rib primal, ribs 6 to 12)
Anatomy Highlights
- Composed mainly of the longissimus dorsi muscle (the "eye" of the ribeye)
- Contains the spinalis dorsi (ribeye cap), the most tender and flavorful part
- May include the complexus muscle (smaller muscle at the front)
- High marbling of intramuscular fat that provides juiciness and rich flavor
- Known for buttery taste and tender texture due to less muscle exercise
- Available as boneless or bone-in (bone adds flavor and moisture)
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Allergens
- Milk/Dairy (sauces, butter, cream, blue cheese)
- Sulphites (red wine in sauces)
- Possible gluten (if sauces thickened with flour)
- Note: Check cross-contamination in chips and garnish preparation
Assembly Steps
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Plate steak with rocket leaves, mushroom, cherry tomatoes, and chips
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280g/10oz Sirloin
Steak
280g / 10oz sirloin steak (cut from the rear back portion of the animal, extending from the 13th rib to the hip bone)
Anatomy Highlights
- Sirloin is divided into Top Sirloin and Bottom Sirloin
- Top Sirloin: tender, good for grilling, typically the steak served
- Bottom Sirloin: includes tri-tip, ball tip, and flap (usually for roasting or barbecue)
- Sirloin lies between the short loin and the round (rear leg)
- Muscles of sirloin are flavorful but slightly less tender than short loin cuts
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Allergens
- Milk/Dairy (sauces, butter, cream, blue cheese)
- Sulphites (red wine in sauces)
- Possible gluten (if thickened with flour in sauces)
- Note: Check cross-contamination in chips and garnish preparation
Assembly Steps
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Plate steak with rocket leaves, mushroom, cherry tomatoes, and chips
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Half Roast
Chicken
Half roast chicken (skin-on, bone-in, oven-roasted)
Seasoning: garlic, lemon, rosemary, thyme, salt, pepper, olive oil
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Sauce Choices
Peppercorn sauce
Cream or butter base (milk, dairy)
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Blue cheese sauce
Blue cheese (milk, dairy)
Butter or cream (milk, dairy)
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Allergens
- Milk/Dairy (sauces, butter, cream, blue cheese)
- Sulphites (red wine in sauces)
- Gluten (possible, if sauces thickened with flour, also possible cross-contamination in chips)
- Note: Check ingredient labels or packaging for exact allergens
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