Pre-Proven Croissants – For Best Results!

Place frozen Croissants on an Oven Tray lined with baking paper. Make sure they are spaced well apart and leave overnight (or at least 2 hours) at room temperature to thaw and rise.  A cold oven is a good place to do this.

Croissants will reach approximately twice their usual size.

Do not touch the Croissants once they have risen! They are now very delicate.

Preheat your oven to 180 degrees C and bake for 15-20 minutes. You can brush with milk and/or butter prior to baking.

Cool for 30 minutes before serving.  Keep out of draft.

Suggested: Try sprinkling grated cheese, slithered almonds, Sesame or Poppy Seeds on top of the Croissants before baking.

Coriander and Peanut Pesto
Heat the Oil over medium heat add the Peanuts and cook until golden. Strain the Peanuts from the oil. Retain the Oil and cool. Blend the Peanuts in a food processor with the Chilli, Ginger and Garlic. Add the Herbs and half the reserved Oil and blend to form a smooth paste. Add the Sugar, Fish Sauce and Lime Juice and blend until the Herbs are finely minced. Gradually pour in the remaining Oil.

Spoon a pool of Pesto into the centre of your serving plate. Thinly slice the Lamb Rump and place over the Pesto. Serve with fresh Tomato Sauce or your favourite Meat Jus. Top with Crispy Fried Leek. Serve immediately.

Serves 6