Head Chef Tommy Boland

Total Page：16

File Type：pdf, Size：1020Kb

Head Chef Tommy Boland Baked heritage beetroots, celeriac, carrot, apple, goat’s curd, sorrel, ice wine vinegar £7 Slow cooked Bantham duck egg, salsify, pumpkin, yellow chanterelles, Perigord truffle butter £9 Grilled fillet of Cornish mackerel, oyster, pickled cucumber, dill, radish £9 Roasted isle of Orkney scallops, squash purée, Jerusalem artichoke gratin, sage, pickled walnut £16.50 Pan fried foie gras, apple tart fine, almond crumble, pickled apple £14 Tartare of Scottish beef, truffle cream, pickled mushrooms, crispy shallot, nasturtium £10.50 Warm salad of duck, port soaked currants, candied parsnip, bitter leaves, aged sherry vinegar £8 Baked butternut squash, braised onion, chanterelles, brown butter, chestnuts, roots £18 Steamed fillet of cod, exotic mushrooms, chilli, lardo, soy sauce, coriander £24 Pan-fried sea bream fillet, yellow chanterelles, leeks, cauliflower, parmesan gnocchi £22 Roasted wild Cornish turbot, charred potatoes, winter cabbage, celeriac, truffle and hazelnut pesto £28 Roasted loin of Scottish venison, creamed cabbage, bacon, pickled pear, beetroot £30 Rump of veal, buckwheat spätzle, Jerusalem artichoke, cavolo nero, salsify, parmesan £26 Pork chop and glazed cheek, creamed potato, charred onion, roasted carrots, pancetta, roasting juices £24 Creamed potatoes / Cavolo nero £3.50 each Vanilla baked cheesecake, mango, lime £7 Pistachio soufflé, bitter chocolate ice cream £9.50 Crème caramel, golden raisins, Sauternes £8 Compressed pineapple, brown sugar, sorrel, lime, passion fruit £7 Roasted pear, almond financier, frozen white chocolate, honey £8.50 Chocolate brownie sundae, Tonka bean, salted caramel, 100’s and 1000’s £8 Selection of cheese, hazelnut & raisin bread, seasonal fruit chutney, grapes £10.50 A big welcome to Bird of Smithfield from all the team. Please speak to your waiter before ordering if you have any food allergies or intolerances. A discretionary service charge of 12.5% will be added to your bill .

Copy Link

Recommended publications

Chris Mcmenamin Oil Until the Skin Starts to Go Golden and Crispy
PAN FRIED POLLOCK, TOMATO CHUTNEY, BRAISED FENNEL, Harvey’s Point Hotel Lough Eske, Donegal Town, FISH AND DILL CREAM SAUCE County Donegal This is a very simple and easy to make dish, yet it is very flavoursome with a real taste T: +353 (0) 74 972 2208 E: [email protected] LAKESIDE RESO RT - EST. 1989 of the sea www.harveyspoint.com SERVES 4 Ingredients Method For the pollock For the pollock 4 x fresh pollock fillets Heat up a frying pan with a little oil. Season the pollock fillets with a little salt Seasoning and pepper and place them skin side down in the pan. Cook on a medium heat Chris McMenamin Oil until the skin starts to go golden and crispy. Turn the pollock over and add a ONE TEAM. ONE DREAM. 40g butter few cubes of butter and a squeeze of lemon juice. Blessed with a magical location on the shores of Lough Eske, the Lakeside restaurant is the heart and 1 lemon Baste the fish with the butter. Ensure it is cooked through before serving, it may soul of the hotel. The drama of the theatre style open kitchen is balanced by the calm waters of Lough need to go into the oven to finish cooking, depending on the thickness of the fish. Eske, often with swans gliding by while you dine. The Lakeside Restaurant is elegant and formal without For the tomato chutney being fussy. Chef Chris and his talented kitchen brigade are inspired by the finest seasonal ingredients 300g tinned, chopped For the tomato and dill chutney from local and regional artisan producers.
[Show full text]
Tamale Company Cheese Tamale with Roasted
Tamale Company Cheese Tamale With Roasted Corn, Roasted Beets and Tomato Relish Recipe courtesy of Michael Weinstein, Dread Head Chef, featured Grand Prairie Farmers Market chef. Yield: Makes 6 appetizers Tamales 1 six pack of frozen cheese tamales (keep frozen) Relish 1 ear of corn, left in the husk 1 bunch of beets, keep the greens 1 medium tomatoes, small dice ¼ cup onion, small dice ½ tablespoon garlic, finely chopped 25 cilantro leaves ¼ cup Milton’s Spicy Peanuts, cracked 1/8 cup red wine vinegar 1/8 cup lemon juice 1/8 cup Texas Olive Ranch Olive Oil Kosher salt and black pepper For the relish: Preheat the oven to 350°. Roast the corn for 30 minutes and the beets for an hour. The corn should be soft. To check the beets, stick a knife in the beet. If you can remove the knife easily, the beet is ready. Place both inside the refrigerator to cool. When the corn has cooled, peel and remove the kernels off of the cob. When the beets have cooled, peel and thinly dice. Place the corn, beets and the remainder of the ingredients in a bowl and mix together. Season with salt and pepper to taste. For the tamales: Put water in a pot that is large enough to cover the tamales by an inch. Bring the water to a boil and place the tamales in the water and cook for 15-20 minutes. Remove the tamales from their package, remove the husk and place on a plate. Garnish with the relish. Enjoy. Grand Prairie Farmers Market • gptx.org/farmersmarket.
[Show full text]
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green 34 British Charcuterie Awards 2019NOW OPEN FOR ENTRIES, THE BRITISH CHARCUTERIE AWARDS ARE GOING FROM STRENGTH TO STRENGTH. LAST YEAR, THE LAUNCH YEAR, THERE WERE OVER 80 PRODUCERS ENTERING AROUND 450 PRODUCTS - THIS YEAR THEY ARE ON TARGET TO DOUBLE THE NUMBER. 35 Charcuterie – cured meat, game and poultry - covers a cornucopia of tantalising treats. Whether dry-curing or brining and then applying heat in some form – hot-smoking for example - in the northern European tradition or following the French, Spanish and Italian style of curing, fermenting and then air-drying, the techniques, tastes and actual products are far ranging From smoked venison to succulent salamis, coppa, rillettes, brawn, black pudding or bacon, hams, cheeks or even jowl – any and every part of the pig will do. Charcuterie is nose to tail cooking with every part of the animal used up. The possibilities are endless and the opportunities enormous. Chef Magazine is proud to be Media Partner to the British Charcuterie Awards and is supporting Class 8 that concentrates on “House Made” Charcuterie. This class is for all chefs whether working in a restaurant, hotel or pub kitchen who make charcuterie from meat, poultry or game to serve within their own restaurants or bars. 36 BRITISH CHARCUTERIE AWARDS 2019 Some chefs buy in meat ready butchered, others like Luke Holder at his “adventures in cured meats” and was thrilled to receive a Silver Harnett, Holder & Co buys in whole pigs, butchers them on-site with medal for his Yorkshire Mangalitsa coppa in the British Charcuterie virtually every bit of the carcass used in his restaurants.
[Show full text]
Head Chef Robert Evans
THORNHILL ROAD THORNHILL CARDIFF CF14 9UA [email protected] 029 20693723 SUMMER A LA CARTE MENU 2018 (From Wednesday 20th June) SOUP OF THE DAY GOATS CHEESE PANNACOTTA crusty roll, blodyn aur rapeseed oil beetroots, poached pear, candied walnuts, sherry caramel £5.50 £6.50 PORK BELLY & HAM HOCK TERRINE ROAST SCALLOP pig cheek bonbon, English mustard, gooseberries glazed chicken thigh, carrot, hazelnut & green herb pesto £7.00 £7.50 VODKA CURED SEA TROUT QUAIL heritage tomatoes, avocado emulsion, croutons, roast breast, crispy coated leg, fried egg, black pudding, gazpacho, trout roe pickled turnip, apple £8.00 £7.50 MAINS DRY AGED FILLET OF USK BEEF TAGLIATELLE potato terrine, salt baked beetroot, shallot jam, short rib courgette, roquette, lemon, pea cream, £24.50 berkswell cheese, basil oil £14.50 DUCK BREAST spiced aubergine, apricots, pak choi, cashew nuts PAN ROASTED CHICKEN BREAST £17.00 herb butter, potato rosti, peas, broad beans, morteau sausage MARKET FISH £16.50 herb gnocchi, broccoli, almond pesto, baby gem lettuce, brown butter, sea vegetables DRY AGED 8OZ USK RIB EYE £18.50 handcut chips, grilled tomato & mushroom, watercress, green peppercorn sauce, Manor Parc beer battered onion ring FISH & CHIPS £23.50 manor parc beer battered fish, handcut chips, crushed peas, tartare sauce, grilled lemon, watercress LAMB RUMP £16.00 Slow cooked shoulder croquette, sweet potato puree, caramelised shallots, summer beans £18.50 SIDES HANDCUT CHIPS £3.00 MANOR PARC BEER BATTERED ONION RINGS £3.00 CAESAR SALAD £4.00 MIXED SALAD, HOUSE DRESSING £3.00 SEASONAL VEGETABLES, HERB BUTTER £3.50 DESSERTS DAILY SPECIALS CHEESE & BISCUITS £6.50 grapes, plum chutney £6.50 MILK CHOCOLATE DELICE banana parfait, smoked macadamia nut praline, STRAWBERRY ETON MESS salted toffee popcorn vanilla cream, elderflower syrup, meringues, strawberry sorbet £7.00 £6.50 POACHED PEACHES SELECTION OF HOMEMADE ICE CREAM lemon cheesecake mousse, lemon thyme doughnut £5.00 £6.50 HEAD CHEF ROBERT EVANS .
[Show full text]
Our Handbook
Table of Contents 4-5 Welcome to ButcherBox! 30-31 Stew Beef 6-7 Grass-Fed & Grass-Finished Cheat Sheet 32-33 Ground Beef 8-9 Defrost + Storage 34-35 Ribeye Steak 10-11 5 Basics of Seasoning 36-37 Shaved Steak 12-13 Rubs & Marinades 38-39 NY Strip Steak 14-15 The Home Chef’s Toolbox 40-41 Filet Mignon 16-17 Cooking Temperatures 42-43 Premium Steak Tips 18-19 Cooking Icons Explained 44-45 Coulotte Roast 20-21 Beef Introduction 46-47 Tri-Tip Roast 22-23 Chuck Roast 48-49 Top Sirloin Steak 24-25 Denver Steak 50-51 Eye Round Roast 26-27 Flat Iron Steak 52-53 Beef Brisket 28-29 Ranch Steak 2 54-55 Pork Introduction 56-57 Pork Butt 58-59 Pork Tenderloin 60-61 Baby Back Ribs Don’t see one of your cuts in this handbook? Hop onto 62-63 Boneless Pork Chops butcherbox.com/recipes 64-65 Breakfast Sausage to discover: 66-67 Chicken Introduction • Detailed cooking instructions for every cut (up to 70, and more 68-69 Whole Chicken coming all the time!) 70-71 Chicken Thighs • Step-by-step recipes and videos from the ButcherBox test kitchen 72-73 Chicken Drumsticks and our favorite bloggers 74 Glossary • Tips and tricks for cooking quality meat in your kitchen 75 Thank You from ButcherBox! 3 3 4 Welcome to ButcherBox! I’m Yankel, Head Chef of ButcherBox, and I want to personally welcome you to the ButcherBox family. Your experience means so much to us — which is why we’ve created this handbook for you.
[Show full text]
Braising Pans: the Most Versatile Piece of Equipment in the Kitchen
Braising Pans: The Most Versatile Piece of Equipment in the Kitchen Addressing the challenges of doing more with less — and doing it better. Putting a Priority BRAISE on Multi-Tasking In today’s commercial kitchens, versatility is a key component to operator GRILL satisfaction and cost reduction. To create a varied menu while keeping costs low, chefs, prep cooks and other kitchen personnel have to be resourceful and execute several cooking techniques. Likewise, the equipment they use should perform as many cooking tasks as possible without requiring excessive energy or labor POACH expenditures — in addition to being dependable, reliable and occupying a small footprint in the kitchen. STEAM This presents a challenge for executive chefs, specifiers and consultants when deciding whether to design their kitchen with multiple pieces of equipment that specialize in specific tasks. Doing so uses up valuable floor space that’s always at BAIN a premium in a busy kitchen. It also comes with a high price tag, including the MARIE initial expenditure as well as the cost of repairs and lost productivity if any of that equipment goes down. Finding a single piece of equipment that is versatile in function to do the work of several is the ideal solution. COOK Fortunately for culinary professionals, braising pans allow a chef to braise, grill, poach, steam, bain marie, cook and/or hold a variety of foods with no compromise in food quality — all while offering substantial labor and energy savings. HOLD BRAISING PANS: THE MOST VERSATILE PIECE OF EQUIPMENT IN THE KITCHEN | 2 Concerns With Having Too Much Equipment Many chefs and foodservice operators feel the need to keep an arsenal of cooking Crowded Kitchen Getting more equipment at their disposal to execute the many menu items they must produce cooking capability each day.
[Show full text]
The Larder Chef, Fourth Edition: Food Preparation and Presentation
Food Preparation and Presentation Fourth edition M. J. Leto, MHCIMA W. K. H. Bode, Mphil, MHCIMA DipHot(Göt) AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK OXFORD • PARIS • SAN DIEGO • SAN FRANCISCO SINGAPORE • SYDNEY • TOKYO Butterworth-Heinemann is an imprint of Elsevier Butterworth-Heinemann is an imprint of Elsevier Linacre House, Jordan Hill, Oxford OX2 8DP, UK 30 Corporate Drive, Suite 400, Burlington, MA 01803, USA First published 1969 Second Edition 1975 Reprinted 1977, 1980, 1981, 1984, 1985, 1986 First published as a paperback edition 1987 Reprinted 1988 Third edition 1989 Reprinted 1990, 1992, 1993, 1995, 1996, 1997, 1998, 2000 Transferred to digital printing 2003 Fourth edition 2006 Copyright © 1969, 1975, 1989, 2006, M. J. Leto and W. K. H. Bode. Published by Elsevier Ltd. All rights reserved The right of M. J. Leto and W. K. H. Bode to be identiﬁed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988 No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: [email protected]. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material Notice No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein.
[Show full text]
Culinary Foundations Chef Randy Cheramie with William R
Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. ii | Culinary Foundations Culinary Foundations | iii Culinary Foundations Chef Randy Cheramie With William R. Thibodeaux Ph.D. iv | Culinary Foundations Culinary Foundations | v Contents Preface ix Culinary Foundations Chapter 1: Professionalism and Sauté 1 Chapter 2: Recipe conversions and Braising 27 Chapter 3: Lab - Mise en Place 33 Chapter 4: Food Presentation, Standards, and Grilling 41 Chapter 5: Emulsions and Steaming 69 Chapter 6: Cajun Creole Cuisine and Roux 75 Chapter 7: The Menu and Poaching 87 Chapter 8: Frying 99 Chapter 9: Flavor and Taste 105 Chapter 10: Breakfast and Roasting 151 Notes: 175 Glossary: 179 Appendix: 211 Kitchen Weights & measurements 213 Measurement and Conversion Charts 215 Basic Cooking Methods 217 Knife Cuts 224 Professional Associations 225 vi | Culinary Foundations Culinary Foundations | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. While the information contained in this book has been compiled from sources believed to be reliable and correct at the time of original publication, neither the publisher nor the author makes any warranty, express or implied, with respect to the use of any techniques, suggestions, and ideas disclosed in this book.
[Show full text]
(Part 1) By: Vic Thor A. Palarca the Community Quarantine Prompted
Home cooking, eating and surviving a health crisis (part 1) by: Vic Thor A. Palarca Binahon Agroforestry Farm (BAFF) purveys organic produce bags which are available for door-to-door delivery. A commendable initiative in light of the recent Enhanced Community Quarantine (ECQ) to help make food available for patrons in Malaybalay City. (photo appears courtesy of BAFF) The community quarantine prompted some of us to avail the work from home scheme. Aside from sticking with the targets and sending accomplishment reports, most of us must have been cooking regularly and are already a self-confessed cook by now. We make the most of whatever resources available since the majority of us have limited exposure outside and are discouraged from leaving home. Like my family and everyone else, we are not prepared for a coronavirus lockdown. Some of our gardens were already empty from last month’s harvest. Our kitchen not well stocked. We do some grocery often but buying only what we need. And because of the onslaught of covid-19, staying home is our best bet to safety and wellness. For years, the country’s farmers, food producers, and the agriculture sector at large have been urging us to join their cause. To make us food sufficient and secure by planting altogether. Now more than ever, we cherish the value of a well-planted garden and a well-stock pantry or kitchen. This global health crisis prompted us to plant, cook and eat together. How do we come up with three decent meals a day for weeks at a time with limited access to the outside world? And given our appetite and saturation point---is it possible to keep our meals interesting? Here, I have enlisted the help of friends here and abroad from chefs, home cooks, food bloggers, farmers, food lovers, nutritionists and dietician for tips and some gastronomic inspiration: Phoebe Galeon Studied Food Science at UP-Diliman Faculty Member, USTsP My conversation with Ms.
[Show full text]
Renaissance Mutton from Wethers
The following organisations can be contacted for further information on the Mutton A guide to Renaissance campaign Renaissance Mutton and have provided a taste for producers, abattoirs, butchers valuable support on the and chefs production of this booklet. for marketing Department of the Environment, mutton Food and Rural Affairs www.defra.gov.uk National Sheep Association Policy Director – John Thorley O.B.E. Telephone 01684 892661 www.nationalsheep.org.uk Academy of Culinary Arts Director - Sara Jayne-Stanes Telephone 020 8673 6300 www.academyofculinaryarts.org.uk Meat & Livestock Commission Chairman – Peter Barr Telephone 01908 677577 www.mlc.org.uk English Beef & Lamb Executive Chief Executive – Richard Ali Telephone 01480 482980 www.eblex.org.uk Hybu Cig Cymru Meat Promotion Wales Chief Executive – Gwyn Howells Telephone 01970 625050 www.hccmpw.org.uk Association of Independent Meat Suppliers Policy Director – Norman Bagley Telephone 01609 761547 www.aims2001.co.uk Supply Chain Contacts Details of businesses that have registered with the Mutton Renaissance campaign and that are producing, processing or serving high quality mutton can be found at www.muttonrenaissance.org.uk MUTTON A comprehensive guide to producingMUTTON premium oduction by Kabassa Marketing Communications Kabassa Marketing oduction by RENAISSANCE Pr value added mutton for farmers, butchersRENAISSANCE and chefs Foreword Contents Introduction 3 HIS ROYAL HIGHNESS THE PRINCE OF WALES I could not be more pleased to write this message of About this Guide support for the Mutton Renaissance campaign, which I 4Mutton’s This information booklet has been written to help launched in 2004. The idea to recreate a market for reconnect the supply chain for Renaissance Mutton; meat mutton arose from a visit I made to a remarkable Agricultural and from ewes and wethers produced in line with the organisation in County Durham, that provides invaluable Culinary History specifications set out in the following chapters.
[Show full text]
Foodshift Cookbook Recipes for an Ethical Food System
The FoodShift Cookbook Recipes for an ethical food system Suzy Medios Introduction by with Jen Franco Audrey Mei Yi Brown Illustrated by Colin Choy Kimzey As the Food Shift team tastes on a regular basis at our lunchtime family meal, recovered food can make for delicious eats. To us, this is what it means The United States is home to realize the full potential of recovered produce. Food Shift is committed to the best and highest use of the food we receive because quality produce like this doesn’t belong in the landfill, or even a compost pile, when so many in our to a senseless paradox. communities can benefit from a nourishing (and delicious) plant-based meal. You can join our work and taste the benefits for yourself by giving the 40% of all food produced in the United States is wasted; meanwhile, 50 recipes and food recovery tips in this book a whirl. Together, we can make a million Americans are food insecure. At Food Shift, we get to see that a dent in the food waste problem, because household food waste makes up a different model is possible on a daily basis. significant portion of overall food waste. Our social enterprise kitchen rescues food otherwise wasted and leads a In this cookbook you can expect advice on what you can do at home to culinary education program for members of our community with barriers trim your own food waste footprint, and how to make the most of your to employment. Culinary apprentices gain work experience transforming produce.
[Show full text]
Braised Lamb Shank À La Julen
Time for the art of cooking – Braised lamb shank à la Julen. Joe Lackner, head chef of Restaurant Julen makes an exception in opening his cookbook and revealing how you too can cook a little bit of the Tradition Julen at home. Recipe for 4 people 4 pieces lamb shank (ca. 1 kg) 150 g onion 80 g carrot 80 g yellow carrot 80 g celeriac 100 g tomato paste 250 ml red wine 2 liters beef bouillon 1 garlic clove 1 bay leaf 1 clove 2 juniper berries 1 sprig of rosemary 5 sprigs of thyme salt, pepper (cornstarch to thicken) 1. Season the lamb shanks with salt and pepper and lightly brown in a little oil. 2. Remove the lamb shanks from the pan and set to the side. Using the same pan, brown the chopped vegetables and onion. 3. When the vegetables have a good color, add the tomato paste and cook for a short moment. 4. Add the red wine to deglaze the pan and cook until the wine has evaporated. 5. Add the beef bouillon then the rest of the ingre- dients and the lamb shanks to the liquid and simmer for 2.5 – 3 hrs until the meat is tender. 6. Add water as necessary, so that the shanks are always covered in liquid. 7. When the shanks are tender take them out of the sauce. Pass the liquid through a fine sieve, return it to the pan and reduce for a short moment. If necessary, thicken the sauce with a mix of cornstarch and red wine.
[Show full text]