SAGE AND ONION SAUSAGE MAKES A MERRY CHRISTMAS

Don’t burst your bubble this Christmas! As the festive season this year is a little different, social and family bubbles mean we may not get to see all of our friends and family…but that doesn’t mean you have to suffer from menu fatigue! Get clucking around the Christmas tree! Theo’s have some amazing seasonal ideas to provide variety and simply delicious food over the festive period. Theo’s, always on the nice list.

 

CHRISTAMS MENU

FESTIVE COMBO

Theo’s Sage & Onion Chicken Posh Dog, Spicy Butternut Squash Houmous, Apple, Walnut & Spinach Salad, Brioche Bun

INGREDIENTS: 6 Theo’s Sage & Onion Chicken Posh Dogs, 2 tbsp Theo’s Chilli Sauce, 6 tbsp Houmous, 1/4 Small Butternut Squash, Peeled, Cut Into Cubes, 1 Small Apple, Julienne, 1/2 Small Bag Of Spinach, Handful Of Walnuts, Lightly Toasted, 1 tbsp Olive Oil, 1 tbsp Fresh Lemon Juice, 6 Theo’s Brioche Buns

METHOD: To make houmous: Toss butternut squash with olive oil. Place coated squash on a baking sheet and bake until tender. In a food processor blend houmous, chilli sauce and baked squash. Set aside. To make salad: In a bowl toss spinach, apple julienne, walnuts and lemon juice. Set a side. Cook sausages in the oven at 180°C for 20 minutes. Ones cooked cut in half - lengthways. Slather bottom of each bun with houmous. Place sausages and top up with salad

SERVES 6

ORDER NOW

CHIX IN BLANKETS

Theo’s Breakfast Sage & Onion Chicken Sausage, Coated In Puff Pastry, Served With Horseradish & Cranberry Mayo

INGREDIENTS: 12 Theo’s Breakfast Sage & Onion Chicken Sausages, 6 tbsp Theo’s Mayo, 3 tsp Horseradish Sauce, 2 tbsp Cranberry Sauce, 2 tbsp Mixed Seeds (optional), 1 Egg Beaten, 1 Puff Pastry Roll

METHOD: To make horseradish & cranberry mayo: In a small bowl mix Theo’s mayo sauce, horseradish sauce, and cranberry sauce. Set aside. Unroll puff pastry. Using a knife or a pizza cutter, cut the dough in 12 equal squares. Place sausage in each square diagonally and fold the puff pastry from the both sides. In a small bowl, whisk an egg with half a tablespoon of water and brush it over the pastry. Sprinkle the top of the pastry with seeds. Bake at 180°C for 20 minutes. Serve with horseradish & cranberry mayo.

SERVES 6

ORDER NOW

SANTA'S ROLL

Theo’s Sage & Onion Chicken Sausage, Horseradish & Orange Mayo, Rocket, Cranberry Sauce, Served on Baguette Roll

INGREDIENTS: 6 Theo’s Sage & Onion Chicken Sausages, 6 tbsp Theo’s Mayo, 3 tsp Horseradish Sauce, 1 tbsp Fresh Orange Juice, 6 tsp Cranberry Sauce, Zest of 1 Orange, 60g Wild Rocket, 3 Small White Baguettes

METHOD: To make horseradish mayo: In a small bowl mix Theo’s mayo sauce, horseradish sauce, orange juice and orange zest. Set aside. Cook Theo’s chicken sausages for 20 minutes in the oven at 180°C. Slather bottom of each baguette with horseradish mayo. Add rocket and chicken sausages. Top up with cranberry sauce.

SERVES 6

ORDER NOW

JOLLY ROLL

Theo’s Sage & Onion Chicken Posh Dog On A Bed Of Cranberry Sauce, Rolled In Puff Pastry And Served With Horseradish Mayo

INGREDIENTS: 6 Theo’s Sage & Onion Chicken Posh Dogs, 6 tbsp Theo’s Mayo Sauce, 3 tsp Horseradish Sauce, 6 tsp Cranberry Sauce, 2 tbsp Mixed Seeds (optional), 1 Egg, Beaten, 2 Puff Pastry Roll

METHOD: To make horseradish mayo: In a small bowl mix Theo’s mayo sauce and horseradish sauce. Set aside. Unroll puff pastry. Using a knife or a pizza cutter, cut the dough in 6 equal squares. Spread each pastry with cranberry sauce. Place sausage in each square diagonally and fold the puff pastry from the both sides. In a small bowl, whisk an egg with half a tablespoon of water and brush it over the pastry. Sprinkle the top of the pastry with seeds. Bake at 180°C for 20 minutes. Serve with horseradish mayo.

SERVES 6

ORDER NOW

MERRY DOG

Theo’s Sage & Onion Chicken Posh Dog, Melted Stilton Cheese, Chilli Chutney Served On A Dog Roll

INGREDIENTS: 6 Theo’s Sage & Onion Chicken Posh Dogs, 6 tbsp Chilli Chutney, Small Wedge Of Stilton Cheese Or Seasonal Cheese Of Your Choice, 6 Dog Rolls

METHOD: Cook sausages in the oven at 180°C for 20 minutes. Lightly warm dog rolls. Place sausages into each roll. Top up with cheese and allow to melt. Spoon over the chutney

SERVES 6

ORDER NOW

JINGLE BUN

Theo’s Sage & Onion Chicken Posh Dog, Spicy Mayo, Cranberry Slaw, Brioche Bun

INGREDIENTS: 6 Theo’s Sage & Onion Chicken Posh Dogs, 2 tbsp Theo’s Chilli Sauce, 8 tbsp Theo’s Mayo, 2 tbsp Cranberry Sauce, 1/4 Small Red Cabbage, Shredded, 1 Small Carrot, Julienne, 1/2 Bunch Of Chives, Finely Chopped, 1 tbsp Fresh Lemon Juice, 6 Theo’s Brioche Buns

METHOD: To make spicy mayo: In a small bowl mix 6 tbsp of mayo and chilli sauce. Set aside. To make slaw: In a bowl combine shredded cabbage, julienne carrot, chives, remaining mayo, cranberry sauce and lemon juice. Set a side. Cook sausages in the oven at 180°C for 20 minutes. Ones cooked cut in half - lengthways. Slather bottom of each bun with spicy mayo. Place sausages and top up with slaw

SERVES 6

ORDER NOW

NAUGHTY ELVES

Theo’s Sage & Onion Chicken Breakfast Sausage, Honey & Dijon Mustard Glaze, Served With Chilli Mayo

INGREDIENTS: 18 Theo’s Sage & Onion Chicken Breakfast Sausage, 2 tbsp Dijon Mustard, 4 tbsp Honey, 6 tbsp Theo’s Mayo Sauce, 2 tbsp Theo’s Chilli Sauce

METHOD: To make chilli mayo: In a small bowl mix mayo and chill. Set a side. To make a glaze: In a small bowl mix mustard and honey. Cook sausages in the oven at 180°C for 15 minutes. Toss in the honey and mustard mix and cook for another 8 minutes. Serve with chilli mayo.

SERVES 6

ORDER NOW

VEGGIE NOEL

Sweet Potato Falafel, Cranberry & Chilli Houmous, Rocket, Pear & Pecan Salad With Honey, Mustard & Lime Juice Dressing, Served On A Folded Naan

INGREDIENTS: 12 Sweet Potato Falafels, 4 tbsp Of Houmous, 1 tbsp Of Theo’s Hot Chilli Sauce, 1 tbsp Of Cranberry Sauce, 1/2 Small Bag Of Rocket, Handful Of Pecan Nuts, Lightly Toasted, 1 Pear, Julienne, 1 tsp Dijon Mustard, 3 tsp Honey, 1 tsp Lime Juice, 6 Theo’s Folded Naans

METHOD: To make houmous: In a small bowl mix houmous, chilli sauce and cranberry sauce. Set aside. To make dressing: In a small pot mix honey, mustard and lime juice. Set aside. To make salad: In a large bowl toss rocket, pear julienne, pecans and dressing. Set aside. Bake falafel in the oven at 180°C for 15 minutes. Gently warm naans. Slather naan with houmous. Add salad and falafel. Sprinke with grated pecorino or parmesan cheese (optional).

SERVES 6

ORDER NOW