Description
“Beef Cheek”, Bacon, Onion, Carrot, Celery, Rosemary, “Napoli”, “Demi-Glace”, Garlic, Salt, Pepper, Vegetable Oil. Topped with Parmesan Cheese. (SF) (EF)
(SF) – Soy Friendly
(EF) – Egg Friendly
“Beef Cheek” – A muscle that is highly used by the animal, therefore, firm, flavorsome, requiring, low temperate slow cooking.
“Napoli Sauce” – Tomato, Onion, Garlic, Basil, Parsley, Oil, Salt, and Pepper.
“Demi-Glace” – French cookery Term for a, flavorsome, ‘Beef Gravy’ or ‘Beef Sauce’ from a concentrated, base, ‘Beef Stock’. Normally utilised for Steak Sauces, ‘Pepper Sauce’, ‘Mushroom Sauce’, etc. Usually requiring 3 days of preparation and cooking, from raw ingredients to a usable sauce.