Add-ons Recipe
Chicken £4, King prawns £4, House wine £5 a glass on Pasta Tuesdays
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Ingredients
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Add-on options
Method
Add-on options
- 1
Chicken (ready-to-serve add-on)
If using pre-cooked chicken breast: slice the chicken into 1 cm strips. Warm a non-stick skillet over medium heat with 1/2 tbs olive oil and 5 g butter. Add sliced chicken, season with 1/2 tsp salt and 1/4 tsp black pepper, and warm for 2–3 minutes until heated through and lightly golden. Remove from pan and place on a warm plate. Sprinkle with 1/2 tbs chopped parsley and a squeeze of 1/4 lemon. Keep covered until serving.
- 2
King prawns (pan-seared)
Pat prawns dry with paper towel. Heat a skillet over medium-high heat with 1/2 tbs olive oil and 5 g butter. When the butter foams, add 1 clove minced garlic and cook 15–20 seconds until fragrant (do not brown). Add 8 king prawns in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper. Sear prawns 1.5–2 minutes per side (they should turn pink and opaque). Finish with a squeeze of 1/4 lemon and 1/2 tbs chopped parsley. Remove from heat and keep warm.
- 3
House wine (service note)
Pour one glass (125 ml) of house wine (red or white) per ordered add-on. Serve chilled for white wine (6–8 °C) or slightly below room temperature for red (14–16 °C). Note: on Pasta Tuesdays display the promotional price of £5 per glass when adding wine to the pasta order.
- 4
Plating and service
Add the chosen protein (chicken or prawns) on top or to the side of the customer's pasta just before serving so it stays hot. Garnish with a little extra chopped parsley and an optional lemon wedge. If wine is requested, present the glass alongside the pasta dish and confirm the promotional price if applicable.