DOCSLIB.ORG

Nelson Lodge Spring / Summer 2017 Week 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Nelson Lodge Spring / Summer 2017 Week 1 Nelson Lodge Spring / Summer 2017 Week 1 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch: Alternative meal choices are always available, please ask for today’s selection. Leek & Sweet Potato Summer Vegetable Carrot & Coriander Chicken & Mushroom Soup Cream of Tomato Soup Soup Potato & Watercress Soup Celery Soup Soup Cumberland Sausages Salmon Pate with Toast Homemade Sausage Soup Gammon, Fried Egg & Cheese Ploughman Quiche Lorraine with with Saute Potatoes Selection of Assorted Plait with Side Salad Macaroni Cheese Hash Browns Selection of Assorted Broccoli & & Grilled Tomato Sandwiches including Selection of Assorted Selection of Assorted Selection of Assorted Sandwiches including Saute Potatoes Selection of Assorted Cream Cheese & Sandwiches including Sandwiches including Sandwiches including Ham & Chutney Selection of Assorted Sandwiches including Cucumber Prawn Mayonnaise & Tuna Mayonnaise Roast Beef Sandwiches including Corned Beef & Pickle Coffee Cake Lettuce Chocolate Chip Buns Egg & Cress Homemade Flapjack Lemon Curd Tarts Macaroon tart with Lime & Coconut Cake Fresh Fruit Salad and Boiled Fruit Cake Sherry Trifle Syrup Sponge and Custard Cherry Shortbread with Cream Ice Cream Plum Crumble & Custard Creamy Rice Pudding Apple Pie and CustardPROOF Custard Evening Meal: Alternative meal choices are always available, please ask for today’s selection. Poached Cod with Pork Steaks with Roast Beef with Deep Fried or Cheese Carrot & Peppers Creamy Chicken Roast Turkey with Sage Yorkshire Puddings Poached Fish with Beef Bourguignon & Chive Sauce Braised Liver & Onion Casserole & Onion Stuffing Homemade Fishcakes Parsley Sauce Honey Baked Gammon Savoury Crumbed Casserole Beef and Vegetable Spanish Frittata with Parsley Sauce Braised Sausages in Parsley & Creamed Chicken Breast New & Creamed Pastie Roast & Creamed Roast & Creamed Barbeque Sauce Potatoes Savoury & Creamed Potatoes Rice & Creamed Potatoes Potatoes Chipped & Creamed Braised Red Cabbage Potatoes Braised Cabbage Potatoes Carrots & Brussels Cauliflower & Potatoes & Mixed Vegetables Roasted Vegetables & & Puree Swede Sweetcorn & Broccoli Sprouts Glazed Carrots Mushy Peas or Garden Melon & Peach Salad Green Beans Rhubarb & Ginger Summer Pudding Strawberry Gateau Semolina Pudding Peas with Evaporated Milk Bakewell Tart Crumble with Vanilla with Ice Cream with Cream with Jam Apple Meringue with CustardPROOFSauce Nelson Lodge Spring / Summer 2017 Week 2 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch: Alternative meal choices are always available, please ask for today’s selection. Cream of Broccoli Soup Roasted Vegetable Lentil & Red Pepper Cream of Cauliflower Cream of Mushroom Split Green Pea Soup Herby Chicken Goujons Soup Soup Oxtail Soup Soup Soup Red Onion Quiche & & Salad Selection of Cold Meat, Jacket Potatoes with Poached Egg on Toast Savoury Mushroom Vol Seafood Pancakes Salad Selection of Assorted Salad & Pickles Cheese & Coleslaw Selection of Assorted Au Vents with Salad Selection of Assorted Selection of Assorted Sandwiches including Selection of Assorted Selection of Assorted Sandwiches including Selection of Assorted Sandwiches including Sandwiches including Salmon & Cucumber Sandwiches including Sandwiches including Chicken Savoury Sandwiches including Cream Cheese & Celery Egg & Luncheon Meat Viennese Tarts Ham Salad Tuna Savoury Fruit Scones Cheese Savoury Swiss Roll Butterfly Cakes Sponge Roll & Ice Buttered Malt Loaf Honey Cake Semolina with Jam Victoria Sandwich Vienetta Ice Cream Bananas & Custard Cream PROOFSherry Trifle Strawberry Cheesecake Fresh Fruit & Jelly Evening Meal: Alternative meal choices are always available, please ask for today’s selection. Turkey in Cheese & Pork Fricassee Savoury Mince Beef & Cumberland Sausage in Roast Chicken with Deep Fried or Poached Leek Sauce Roast Pork with Apple Turkey Escalope Dumplings Rich Onion Sauce Sage & Onion Stuffing Fish in Parsley Sauce Beef Madras Sauce Saute & Creamed Toad in Hole & Rich Chicken and Sweet Corned Beef Pie Savoury Meat Balls in Parsley & Creamed Pan Seared Hake Potatoes Onion Gravy Pepper Stir Fry Roast & Creamed Gravy Potatoes Roast & Creamed Ratatouille & Garden New & Creamed Potato Wedges & Potatoes Chipped & Creamed Broad Beans & Glazed Potatoes Peas Potatoes Creamed Potatoes Diced Swede & Savoy Potatoes Carrots Roast Parsnips & Green Apricot Bread & Braised Celery with Broccoli & Medley of Cabbage Mushy Peas or Garden Sticky Toffee Pudding Beans Butter Pudding with Leeks & Carrots Vegetables Lemon Sponge with Peas with Butterscotch Fruit Meringue Nests Custard Baked Rice Pudding Apple Pie with Custard Lemon Sauce Strawberry Cheesecake PROOFSauce Nelson Lodge Spring / Summer 2017 Week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch: Alternative meal choices are always available, please ask for today’s selection. Carrot & Coriander Tomato & Basil Soup Sweet Potato Soup Soup Cream of Chicken Soup French Onion Soup Leek & Potato Soup Fish Goujons with Vegetable Soup Bolognaise Pasta Mini Mixed Grill with Bacon, Egg & Potato Pie Corned Beef Hash Cheese & Tomato Pizza Savoury Potatoes Prawn Salad Selection of Assorted Chips Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Sandwiches including Selection of Assorted Sandwiches including Sandwiches including Sandwiches including Sandwiches including Sandwiches including Roast Pork Sandwiches including Cream Cheese & Cheese & Beetroot Egg & Watercress Tuna Mayonnaise Roast Ham Passion Cake Bacon, Lettuce & Pineapple Tomato Eccles Cake Madeleines Citrus Rock Bun Chocolate Choux Buns Summer Fruit Crumble Ginger Cake Pear Sponge & Custard Creamy Rice Pudding Cherry Sponge & Lemon Mousse & Custard Date & Walnut Cake Fruit Flan & Cream Custard PROOFFruit Fool Evening Meal: Alternative meal choices are always available, please ask for today’s selection. Roasted Honey & Meat Balls in a Rich Deep Fried or Poached Smoked Haddock with Mustard Glazed Ham Sweet & Sour Pork with Spanish Chicken Roast Beef with Tomato Sauce Fish in Parsley Sauce Parsley Sauce Sauted Lambs Liver & Rice Lancashire Hot Pot Yorkshire Pudding Tuna Fishcakes Shepherds Pie Steak and Ale Pie Fried Onions Mince and Vegetable Saute & Creamed Pan Fried Cod Boiled & Creamed Chipped & Creamed Minted New Potatoes & Roast & Creamed Pastie Potatoes Roast & Creamed Potatoes Potatoes Creamed Potatoes Potatoes Rice & Creamed Roasted Vegetables & Potatoes Creamed Swede & Mushy Peas or garden Sweetcorn & Broccoli Cauliflower Cheese & Potatoes Green Beans Carrots & Brussels Mixed Vegetables Peas Treacle Tart with Green Beans Cabbage & Carrots Tapioca Pudding with Sprouts Fruit Fool with Summer Fruit Jelly & Custard Pear Sponge with Bananas & Custard Peach Coulis Fruit Flan Shortbread Biscuit Ice Cream PROOFChocolate Sauce Nelson Lodge Spring / Summer 2017 Week 4 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch: Alternative meal choices are always available, please ask for today’s selection. Asparagus Soup Cream of Chicken Soup Broccoli Soup White Onion Soup Lentil Soup Beef & Tomato Soup Pea Soup Breaded Chicken with Home Cooked Ham & Fishcakes with Garden Bacon, Sausages & Cheese & Onion Bubble Sardines on Toast Scotch Egg Salad Coleslaw Chips Peas Tomatoes & Squeak Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Selection of Assorted Sandwiches including Sandwiches including Sandwiches including Sandwiches including Sandwiches including Sandwiches including Sandwiches including Salmon & Cucumber Prawn & Lemon Roast Beef & Mustard Egg & Cress Tuna Savoury Chicken Mayonnaise Sausage & Chutney Orange Drizzle Cake Mayonnaise Marble Cake Chocolate Shrewsbury Hot Buttered Crumpets Sultana Cake Lemon Cheesecake Mixed Fruit Crumble & Fresh Cream Slice Apple Crumble & Biscuits Chocolate Mousse Sago with Jam Prunes and Custard Custard Semolina Custard PROOFPeaches with Cream Evening Meal: Alternative meal choices are always available, please ask for today’s selection. Pork & Bean Casserole Roast Chicken & Sage Boiled Beef & Carrots Deep Fried or Poached Roast Lamb & Mint Braised Steak in Rich Cottage Pie Chicken & Ham Pie & Onion Stuffing Vegetable Risotto Fish in Parsley Sauce Sauce Onion Gravy Breaded Hake Beef and Sweet Pepper Chilli Con Carne Lyonnaise & Creamed Stuffed Mushrooms Seafood Platter Potato Wedges & New & Creamed Stir Fry Roast & Creamed Potatoes Chipped & Creamed Roast & Creamed Creamed Potatoes Potatoes Buttered Sweet Potato Potatoes Buttered Cabbage & Potatoes Potatoes Steamed Leeks & Mixed Vegetables & & Creamed Potatoes Carrots & Sweetcorn Diced Swede Garden or Mushy Peas Cauliflower & Cabbage Broccoli Cauliflower Ratatouille & Carrots Apple Sponge with Stewed Prunes & & Grilled Tomato Banana & Strawberry Plum Crumble with Ground Rice Pudding Queen of Puddings Vanilla Sauce Custard Chocolate Mousse Salad Custard PROOF.
Load more

Recommended publications
  • Summer Pudding
    Summer Pudding Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet. I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream. Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up. Summer pudding – serves 6 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries 100 to 150g castor sugar or fructose 1 strip lemon rind (optional) 8 to 10 thin slices of 2 days old brioche Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight. Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat. Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • Buffet Menu 2020
    Conference Buffet Menu 2020 £38.00 per person inc VAT Choose any three dishes from the Main Dishes selection, three salads and three desserts. Buffet also includes coffee and petit-fours. Main Dishes Meats Fish Salads Pot roasted chicken with mushrooms and glazed onions in Sea bass with white grapes and wine cream Please select 3 salads: red wine sauce Pan fried sea bream with roasted tomato and fennel sauce Roast new potatoes, spring onions bacon and blue cheese Thai green chicken curry, peas and aubergines Grilled salmon with curried sauce Carrot, raisin and walnut slaw Stir fry chicken in black bean sauce Scottish salmon with Provençal vegetables and goat cheese Caesar salad Chicken tikka masala Poached salmon, orange and fennel beurre blanc Couscous and dried fruit salad Slow cooked belly of pork, black pudding crumble, crackling and Classic Lensbury fish pie Baby spinach, goats cheese, crispy bacon and mixed leaves. apple sauce Grilled hake, bourguignon garnish and red wine sauce Tomato, feta and olive salad Salted beef brisket steaks with balsamic roasted red onions Roast haddock with lemon caper butter sauce Mixed leaves, toasted pumpkin seeds, sun–blush tomatoes, fregola Braised shin of beef cottage pie and balsamic vinegar Beef Bourguignon Vegetables Wild rocket, garlic croutons, parmesan shavings and Lancashire hot pot Please select a type of vegetable and potato/rice to accompany your main course extra virgin olive oil Chinese pepper steak Panache of herb scented root vegetables Glass noodle salad, baby prawns, coriander shredded
    [Show full text]
  • Canteen Menu
    THIS WEEK’S Eats Week One option option Everyday faves! one two Jackets Pizza & Pasta Hot Snacks Subs Salad Sarnies American Mexican Vege Ball Marinara Chicken wrap Cheese Beef Burger Mexican Spiced Sub Cheese Margherita Chicken BBQ Cheese Salad pot Sandwich or the Incredible Chicken Flatbread Cheese and Baked Beans Mixed peppers Drumsticks Chicken Tikka Ham Sandwich Vegan Burger and Tomato Rice OnionSub MON Tuna Tuna &sweetcorn Salsa Nachos Salad Pot Chicken and Chicken Tikka Sub Tuna mayo Spiced Chicken Waffles Tuna Salad Pot Bacon with Tasty Wedges with Crunchy Raw Chicken & Cheese Herb Tomato Pasta Sandwich and Coleslaw Slaw Melt Sub Italian Chinese Vege Ball Marinara Traditional Lasagne Chicken wrap Cheese Sweet & Sour Sub with Garlic Bread Cheese Margherita Chicken BBQ Cheese Salad pot Sandwich Chicken with Rice Cheese and Onion or Vege Ball Marinara Baked Beans Mixed peppers Wings Chicken Tikka Ham Sandwich or Vege Chow Mein Sub TUE Sub Roll Tuna Tuna &sweetcorn Salsa Nachos Salad Pot Chicken and Chicken Tikka Sub with Garlic and Herb Tuna mayo Spiced Chicken Waffles Tuna Salad Pot Bacon with Sweet Chilli Chicken & Cheese Wedges and Herb Tomato Pasta Sandwich Broccoli Melt Sub Coleslaw Vege Ball Marinara Chicken wrap Cheese British Mexican Sub Cheese Margherita Chicken BBQ Cheese Salad pot Sandwich Sausage and Mash Beef Barbecoa Cheese and Onion Baked Beans Mixed peppers Drumsticks Chicken Tikka Ham Sandwich Potato Burrito Sub WED Tuna Tuna &sweetcorn Salsa Nachos Salad Pot Chicken and Seasonal Veg and Chicken Tikka Sub Tuna mayo
    [Show full text]
  • Currant Report 2001
    Currantly Speaking, Ribes Gets a Bum Rap By Bob Peterson & Jacqueline King, WSU – Mount Vernon Description & History The genus Ribes is the taxonomic home to the American Gooseberry (R. hirtellum), the European Gooseberry (R. grossularia), the European red, pink, and white currant species (R. rubrum, R. petraeum, and R. sativum), and the black currant species from Europe and Asia (R. nigrum and R. ussuriense). A new addition to the Ribes taxonomy grouping is 'Jostaberry' (R. nigrum x hirtellum) a hybridization of black currant and gooseberry. The Ribes genus is native to the Northern Hemisphere with the bulk of commercial production centered in Northern Europe. Ribes species are well adapted to USDA Hardiness Zones 3 to 5, and to cooler, more temperate climate areas with sufficient winter chilling such as we have in the Pacific Northwest. Somewhat susceptible to intense sun and heat, they are more adapted to partial shade and northern exposure sites. Cultivated in Europe since the early 1500's and brought over to North America by colonists in the late 1700's, currants are prized for their culinary versatility, be it fresh dried, juiced, fermented, cooked or preserved. The first red currant recipes came to America with immigrants from Scotland, England, Wales and France and included classics like Cumberland sauce, summer pudding, and the famous French preserve, Bar le Duc jelly, from the town of the same name in Lorraine. Commercial Production For growersinterested in currants as an alternative crop, the juice market is probably the most promising. The cool maritime climate of western Washington is well suited to production of high quality fruit.
    [Show full text]
  • Bar & Brasserie at Mercure London Watford Hotel Sample Menu
    Bar & Brasserie at Mercure London Watford Hotel Sample Menu Nibbles Tortilla chips £7.50 Melted cheddar, spring onion, guacamole, sour cream, tomato relish (v) (gf) Hickory smoked almonds £4 (v) (v) (gf) Thai mixed rice crackers £3 Marinated mixed olives £4 Sweet peppers, garlic, parsley, oil (v) (v) (gf) Today's breads £3 With salted butter (v) Hummus & crispy pitta bread £6 (v) Starters Tomato & basil soup £6.25 Black olives, bread (v) Crispy fried whitebait £6.50 Fennel & dill mayonnaise Mushrooms in garlic £6.75 White wine cream sauce, toasted bloomer bread (v) Bloody mary prawn cocktail £7.50 Rustic brown bread duck liver parfait £7.25 Toasted brioche, red onion marmalade Cauliflower salad £6.50 Roasted, puree & pickled cauliflower, pomegranate & sunflower seeds (v) (v) (gf) Black pudding & goats' cheese bon bons £7 Apple sauce “take your taste buds to the extreme” daniel radu Main courses Lamb rump £18 Herb crust, warm green bean salad, crushed new potatoes, herb & olive dressing Chicken stuffed with brie & sun blush tomatoes £16.50 Garlic & rosemary roasted chorizo, vegetables & potatoes "perfect holiday preparation" david fox Ribeye steak 227g £24 Thick cut chips, grilled tomato & mushrooms, watercress Pork cutlet 284g £17 Thick cut chips, grilled tomato & mushrooms, watercress Tagliatelle carbonara £15.50 Grilled chicken breast (without chicken £13 ) Chicken tikka masala £16 Rice (or chips), naan, mini poppadoms, chutney Curried sweet potato £13.50 Chick peas & spinach, rice (v) (v) (gf) Brasserie burgers £16 100% British beef
    [Show full text]
  • Project No: V5va 1040
    PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References .....................................................................................................................................
    [Show full text]
  • Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
    2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ...............................................................................................
    [Show full text]
  • Giuseppe's Set Menu
    Giuseppe’s Set Menu for parties of over 10 in number that need to pre-order 3 COURSES £20.00 2 COURSES £16.00 PEA & MINT SOUP (V VG DF GF) SMOOTH CHICKEN LIVER PATE with toasted brioche & red onion relish PRAWN DELICE prawns in Marie Rose sauce on a bed of fine leaves draped with a slice of smoked Salmon (GF) GOAT’S CHEESE TART warm pastry tartlet with cherry tomatoes, mozzarella & oregano, topped with melted Goat’s cheese, on a bed of fine leaves, with basil & olive oil dressing (V) ****** POACHED SALMON in a cheesy Mornay sauce, served with vegetables of the day BREAST OF CHICKEN in a cream sauce with mushrooms and crispy smoked pancetta, served with vegetables of the day (GF) ROASTED LAMB with Rosemary, sliced & served in a red wine sauce, with vegetables of the day (DF & GF ) PANCAKE CANELLONI savoury pancake filled with ricotta & spinach in a cheese & tomato sauce, served with Vegetables of the day (V & GF) SUNDAY ROAST PRIME ROAST BEEF WITH YORKSHIRE PUDDING & GRAVY, Roast Potatoes & Vegetables of the day (Sundays only) ****** CHOCOLATE & RASPBERRY TORTE chocolate mousse on a chocolate sponge base with raspberries & fruit coulis SUMMER PUDDING sponge soaked in berry sauce, with soft berries & Chantilly cream GOLDEN SYRUP & SULTANA SPONGE PUDDING with Custard CRÈME BRULEE with caramelised sugar topping All Desserts are gluten free SELECTION OF ENGLISH CHEESES with red onion jam, grapes, celery & biscuits £1.00 supplement COFFEE OR TEA with Petits Fours £2.80 CHILDRENS MENU Main course only £8.00 Main Course & Dessert £9.50 Penne Pasta with a tomato & basil sauce Chicken fillets in breadcrumbs with Chips & Peas Roast Beef & gravy with vegetables of the day (available Sunday only) ***** Selection of Ice creams with Chocolate OR Raspberry sauce Whilst every care is taken we cannot guarantee that any dishes are free of nut traces.
    [Show full text]
  • Summer Pudding Summer Pudding Is a Great English Classic
    Summer Pudding Summer Pudding is a great English classic. It’s not hard to make; basically all you need is a mixture of summer berries and some slices of stale white bread. However: • !e berries should be principally raspberries and currants. Don’t use too many blackcurrants as they can easily overpower any other flavours, also be sparing with strawberries. • If you can’t get all the berries fresh, you can use frozen summer fruits and add more raspberries • Do not use supermarket sliced bread; get a loaf of good farmhouse bread—unless of course you make your own—slice it and leave it to dry out a bit, or give it a few minutes in a warm oven. You will need a 1 litre pudding basin or mixing bowl. Ingredients 750-800g mixed summer fruit (raspberries, redcurrants, white currants, cherries, blackberries, blackcurrants, strawberries) 150 g caster sugar approx. 8 slices good quality white bread (medium loaf), slightly stale, crusts removed Method Remove the stalks and stones from the fruit and halve the cherries and strawberries if using. Mix the fruit and sugar gently together and, if time permits, leave it to macerate for an hour or so (or overnight). Otherwise, put the fruit and sugar straight into a pan and heat very gently to melt the sugar and start the juices flowing. Bring it up to a simmer and cook for no more than 2–3 mins. Line your bowl with the bread, cutting the slices to fit jigsaw-fashion, filling cracks and pressing the edges of the slices together to leave no gaps.
    [Show full text]
  • New Recipes Fresh for Spring
    www.cookfood.net New Recipes Fresh For Spring NEW Scottish Salmon with Tomatoes & Pine Nuts 2 We print the name of Hello the chef who cooked , We hope you’re keeping well. According to our The Perfect each small batch on Kindness Report national survey in February, the front of our 65% of people feel the UK has become kinder our COO Spring Roast… Y K t labels. But as over the past year. e We really hope this is true. e they’ll tell M Through the Kindness Fund we set up at the Chanaporn Beckley you, it’s most start of lockdown in 2020 we have seen first- definitely a hand how communities and volunteers have Relax, Let Us COOK K Look for the name on the label O M O team effort. rallied to look after the most vulnerable and e C INCLUDES et Your support key workers. We’ve realised that the end of lockdowns (fingers crossed) won’t mean West Country Lamb with this need disappears. So we have decided to Garlic & Rosemary with How COOK Works... keep the COOK Kindness Fund going through 2021 and beyond, with our shops working with Roast Potatoes local community groups to get a steady supply of meals to people in need. Roasted Carrots with Orange We believe there’s plenty of room for all & Thyme We freeze… businesses to be a bit kinder: to their employees, We COOK… as Trio of Greens using the same using nature’s their communities and the planet. It’s why a certified B Corp we’re getting behind the ingredients and preservative to lock Red Wine & Madeira Gravy techniques you in flavour and campaign for a new Better Business Act that would at home.
    [Show full text]
  • Summer Pudding with Berry Compote
    summer pudding with berry compote Serves: 4 Guests • Skill Level: Moderate • Time: 5 hours Ingredients 8 white bread slices ½ cup fresh blueberries (crust off, cut into triangles lengthwise—2 slices per soufflé) 2 cups fresh raspberries 1¼ cups fresh strawberries (cut into quarters) 1½ cups granulated sugar 1¼ cups fresh black berries 4 oz. clotted cream For the Summer Pudding Place ¾ cup sugar and 5 tbsp. of water into a large pan. Gently heat until sugar dissolves. Stir a few times. Bring to a boil for 1 minute and then place in the fresh berries. Cook for 5 minutes over a low heat, stirring 2–3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Set aside. Line a soufflé dish with plastic wrap. Place 4 triangle-shaped bread pieces around the inside of the soufflé dish with the pointed side facing bread triangles the bottom of the dish. This creates a bread bowl. Allow the top edge of in soufflé dish the bread pieces to extrude above the top of the dish, which will form the bottom of the pudding. Scoop the berry mixture with juice into the bread bowl, allowing the juice to soak the bread. Fill and then bend over the top ends of the bread triangles. Pull the plastic wrap together over the top, forming a seal. Repeat for the other 3 soufflé dishes. Place a tray over the top of the souffle dishes for weight and chill in fridge for 3–4 hours. Place the rest of the berry mixture back on the stove with ¾ cup sugar in a large pan.
    [Show full text]