Boatel Chef Pre-Prepared Meals

by Boatel Chef Shaun Bradshaw

Chicken or Vegetable Lasagne

Rich filling of mushrooms, spinach, celery & ricotta cheese layered with napoletana sauce & béchamel
(Padthaway unwooded Chardonnay 2002)

Moroccan Style Lamb Casserole

Tender lamb infused with our own Moroccan spice, dates, bacon, carrots, red wine & bay
(Xanadu Secessions Merlot 2002)

Chicken Paprika (Creamy with Red peppers)

Creamy tomato based casserole with smoky paprika, red peppers, garlic, celery & leeks
(Chain of Ponds Square Cut Semillon 2001)

Beef in Stout & Cider with Baby onions , Bacon & Thyme

Good ol’ fashioned favourite, full of bacon, onions, tender marinated beef & Coopers Stout
(Bleasdale Shiraz – Cabernet 2001)

Braised Pork Shoulder with Leek, Mustard White Wine & Mustard

Juicy Pork fillet with sautéed leek, mushrooms, dry white wine, cream & chicken stock
(Kangarilla Road Chardonnay 2002)

Blanquette of Veal, delicate white wine, basil & garlic

Very delicate veal slow cooked in a basil, wine & diced root vegetable medley
(Vinaio Gondola Sangiovese 2001)

Braised Duck Leg Ragout with Citrus & Olive Salsa

My favourite, rich & gamey with a citrus & olive sauce slow cooked
(O’leary Walker Pinot 2001)

Braised lamb Shanks in red wine with Lentils & Root vegetables

Lovely earthy moist shanks with plenty of wine, stock, root vegetables & bacon cooked for hours
(Kangarilla Road Shiraz 2001)

N.B. * All Meals except the Lasagne come with a Timbale Of Rice or Couscous.