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Farmyard's Plant Based Red Wine Jus (VG, GF)

Port, Redcurrant Jelly & Rosemary.A rich, savoury red wine jus - just plant based. Deeply ca...

Port, Redcurrant Jelly & Rosemary.

A rich, savoury red wine jus - just plant based. Deeply caramelised vegetables are simmered in an aromatic vegetable stock then reduced with red wine and caramelised shallots for added depth of flavour. Finished with port, redcurrant jelly and fresh rosemary for the ultimate restaurant quality jus.

Chef recommends serving with our signature sweet potato & goats cheese wellington and Farmyard’s crunchy roast potatoes for a showstopping feast.

INGREDIENTS

Vegetable Stock (Water, Onion, Carrots, Leeks, Garlic, celery, Thyme, Rapeseed Oil), Carrots, Onion, Red Wine(5%) (Sulphites), celery, Leeks, Port(2%) (Sulphites), Garlic, Red Current Jelly(1%), Corn Flour, Soy Sauce (Soya), Thyme, Salt, Rosemary, Bay Leaves, Black Pepper.

 Allergen advice. For allergens, see ingredients in bold.

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

 

COOKING INSTRUCTIONS

FROM FROZEN

Loosen lid, place on a microwaveable plate. Microwave on full power for 5 ½ minutes, stir thoroughly and microwave again on full power for another 3 ½  minutes or until piping hot. Leave to stand for one minute before serving.


Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 12 hours or until completely thawed. Loosen lid, place on a microwaveable plate. Microwave on full power for 4 minutes or until piping hot. Leave to stand for one minute before serving.


Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat. 

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