Flavour Notes
The sauce is built on a proper roux, reduced chicken stock and a good pour of cream — no flour-water shortcuts. A dash of dry sherry at the end lifts everything; a grind of white pepper rather than black keeps the dish looking tidy. Classically served over rice or in vol-au-vents; we think savoury rice is the friendliest match.
Heating Instructions
All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.
Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.
Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.
Heat gently until piping hot throughout. Times are a guide — check the centre before serving.
- Temperature
- 150°C
- Stir in 1 tbsp cream or water. Cover and bake at 150°C for 18–20 minutes, stirring once. Rest 3 minutes.
- Cover and bake at 140°C for 45 minutes, stirring at 20 and 35 minutes. Rest 5 minutes.
- Stir in 2 tbsp cream or water. Cover and bake at 150°C for 25 minutes, stirring once. Rest 5 minutes.
- Cover and bake at 140°C for 55–65 minutes, stirring twice. Rest 5–10 minutes.
- 60% power for 4 minutes, then 50% for 1–2 minutes. Stir halfway. Rest 1 minute.
- 30% power for 8 minutes, then 50% power for 4 minutes, stirring between. Rest 2 minutes.
- 60% power for 6 minutes, then 50% power for 2–3 minutes, stirring twice. Rest 2 minutes.
- 30% power for 12 minutes, then 50% power for 5–6 minutes, stirring between. Rest 3 minutes.
- Heat Level
- Low
- Low to medium-low for 8–10 minutes with a splash of cream or water, stirring often. Pull off the heat the moment it threatens to bubble — never boil.
- Low for 20 minutes covered with 2 tbsp cream or water, stirring every 4 minutes. Keep below a simmer throughout.
- Low to medium-low for 12–15 minutes with a splash of cream, stirring often. Never boil.
- Low for 28–32 minutes covered, stirring every 5 minutes. Keep below a simmer.
Allergens
Contains
- Dairy
- Gluten
May contain traces of
- Tree Nuts
- Soy
Prepared in a kitchen that handles all major allergens — cross-contamination possible.
Common questions
-
How long can I keep it before reheating?
Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.
-
Is your kitchen Halaal certified?
We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.
-
How does delivery work?
We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.
-
Can I customise the spice level or portion size?
Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.
The Story
Diced chicken breast folded through a velvety cream sauce with button mushrooms, peas and a whisper of dry sherry. Gently spiced, unapologetically comforting — the kind of dish your grandmother’s grandmother had a recipe for.
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