DOCSLIB.ORG

[EPUB] Download a Year in a Scots Kitchen Full Ebook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
[EPUB] Download a Year in a Scots Kitchen Full Ebook [EPUB] Download A Year in a Scots Kitchen Full eBook Book details: Author: Catherine Brown Format: 209 pages Dimensions: 172.72 x 243.84mm Publication date: 01 Jan 1999 Publisher: NEIL WILSON PUBLISHING Release location: Glasgow, United Kingdom Language: English Overview: This cookbook follows a traditional year north of the Border, based on feasts and festivals commencing in October and November with dishes such as Cock- a-Leekie, Clapshot and Stovies. The author was the former food correspondent of The Herald and winner of the Glenfiddich Food Writer of the Year (1989 and 1995). The year's worth of recipes includes: a Shetland Yule Breakfast; Atlantic Salmon; Aberdeen Rowies; Ayrshire Bacon; Tripe & Potatoes; Scotch Pies; and Forfar Bridies. Additional Info: Review quote "My cookery book of the year". Nigel Slater of the Observer. About Catherine Brown Catherine Brown is one of Europe's leading food writers and has won the Glenfiddich Regional Food Writer of The Year in 1989 and 1995. She contributes regularly to journals and magazines and is the former food correspondent for the Herald. She lives in Perthshire and Wester Ross. Table of contents Contents With thanks ix Measures x The Scots Gard'ner xi Dividing the Year xii PART ONE: WINTER AND SPRING 31 OCTOBER - 1 NOVEMBER Celebrating Summer's End 2 Halloween stapag 4 Halloween cake with charms 5 NOVEMBER Warming Restoratives Toasting St Andrew 7 Cock-a-leekie 8 Cock- a-leekie with sausages 9 Communal Porridge and Bothy Brose 10 Porridge 12 Mixed-grain porridge/brose mix 13 Tatties, Neeps and Kail 14 Kail with ginger and garlic 17 Clapshot 18 Clapshot with burnt onions 18 Stovies 20 Communal stovies 20 Buttered stovies 20 Traditional stovies on the stove 20 Stovies in the oven 21 Stovies with carrots 22 Toasting St Andrew 23 The Scots Gard'ner 25 DECEMBER Revelling in the Daft Days 26 The Hogmanay Sideboard 30 Plum cake 31 Black bun 31 Clootie dumpling 33 Shortbread 34 Shortbread (gritty, fine and smooth) 35 with almond and caraway (Pitcaithly Bannock) 36 with stem ginger (Yetholm Bannock) 36 with marmalade 36 New Year's Day Dinner: Steak Pie and Trifle 37 Steak pie 37 Trifle 39 Aunt Aileen's trifle 40 Shetland Yule Breakfast 41 Whipcol 41 Sassermaet 42 The Scots Gard'ner 43 JANUARY Immortalizing Robert Burns Making Marmalade 44 Haggis Dinners 44 Haggis 46 Marmalade 49 Making Marmalade 51 To make orange marmalade 51 Caledonian cream 52 The Scots Gard'ner 53 FEBRUARY Fasting 54 Buttermilk pancakes 56 Fast pancakes with sweet milk 57 Pouring batter pancakes for tossing (plain) 58 Pouring batter pancakes for tossing (rich) 58 The Scots Gard'ner 59 MARCH Farming Fish 60 One Fish,Two Lifestyles 60 Seared salmon steaks with warm rocket salad 62 David Wilson's salmon with crisp skin, served with Sonia Stevenson's hot orange vinaigrette 62 The Scots Gard'ner 64 APRIL Feasting 65 The Egg-symbol of New Life 65 Rich Easter bread 67 Paskha 68 Easter tree cake 69 The Scots Gard'ner 71 PART TWO: SUMMER AND AUTUMN MAY Worshipping Summer's Beginning 74 Fire Festivals at Dawn 74 The Festive Bannock 76 Curds and Whey 77 Junket 78 The Scots Gard'ner 78 JUNE Bed and Breakfasting Breakfast Bakery 79 Breakfast Bakery 80 Oatcakes - toasted 81 Oatcakes - baked in the oven 82 Aitken's Rowies 84 Quick-mix Breakfast Loaves and Muffins 86 Seed and walnut loaf 86 Oatmeal and hazelnut loaf 87 Toasted oat and raisin muffins 87 The Scot's Gard'ner 88 JULY Growing Fishing Eating Out 89 Berry Growing in Cool Summers 89 Berry-feasting 92 Berries with meringues and cream 92 Berries with bread 93 Berries with eating-jam 94 My mother's raspberry eating- jam 95 Strawberry eating-jam 95 Berries soaked in rum 96 Growing Herbs and Flowers 96 Feasting on Herbs 98 Tarragon chicken 98 Iced summer soup 101 Fishing Crabs and Lobsters 102 Cooking Crab 104 Partan bree 105 Cooking Lobster 106 Eating Out 106 Cream scones 109 Italian Ice-cream 110 Making Italian Ice-cream 112 Ice-cream sundae 113 The Scots Gard'ner 113 AUGUST Hunting Game Cheesemaking 114 Hunting Game in 1892 114 Roast grouse 117 Skirlie toasts 118 Venison haunch 120 Cheesemaking 120 Soft yogurt cheese 128 The Scots Gard'ner 129 SEPTEMBER Harvesting Breeding Beef Lamb or Mutton? 130 Farmed and Wild Shellfish 131 Seafood Broth 135 West Coast shellfish and bree 136 Seaweed 136 Clokie's sloke 137 Oats and Barley 137 Oats 139 Barley Bannocks 141 Bere bannocks with cheese 141 Heather Honey 142 Quick and easy Atholl Brose 146 Mushrooms 146 Flat mushroom omelette 147 Black pudding and apple omelette 148 Barley and mushroom stew 149 Pickled mushrooms 149 Breeding Beef 150 Roast rib of Scotch beef 156 Roast root vegetables 157 Lamb or Mutton? 158 Reesit mutton 159 Pickled lamb or mutton 159 Pickled lamb-mutton broth 159 Pot-roasted pickled chicken 161 The Scots Gard'ner 161 OCTOBER Smoking and Curing Hot Suppers 162 Smokies 163 Smokie kedgeree 165 Finnans 165 The Fishwife's Ready-made Dinner 166 Fishwife's stew 167 Cullen skink with mussels 168 Salt cod and ling with potatoes and garlic 168 Smoked Salmon 169 Curing 171 Baked ham on the bone 173 Bacon and egg pie 174 Hot Suppers 174 Meg Dods'Tripe Suppers 176 Tripe with bacon and nutmeg 176 'Scotch' Collops 177 Mince with herb doughballs 177 Fish 'n Chips 179 Light tempura batter 181 Fish batter (traditional) 182 Pies and Bridies 182 The Scots Gard'ner 186 Sources 187 Index of Recipes 189 Main Index 190 Powered by TCPDF (www.tcpdf.org).
Load more

Recommended publications
  • Food Truck Event & Wedding Offering Brunch
    Food Truck Event & Wedding Offering Scottish Street Food Brunch £6 per person Crumpets, Scottish rarebit topping Whiskey & vanilla porridge, heather honey Granola, organic full fat yoghurt, compote £8 per person Scrambled eggs, smoked salmon, sourdough toast Tattie scone, poached egg, lemon hollandaise Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Breakfast sourdough sarnie, streaky bacon, mushroom, fried egg Brunch tuck box – Streaky bacon or Portobello roll, breakfast muffin, seasonal fruit, orange juice - £9.50 per guest All Day Food Priced individually per guest, choice of two options for event Soup & Sourdough - Scotch Broth, Partan bree, or onion & cider - £5 Croque McMonsieur, seasonal slaw - £7 Lobster & crab brioche, fries - £14 Sourdough toasties – Cheddar & chorizo, goats cheese & walnut pesto, roast squash & butterbean hummus £7 Braised organic blade of beef Stovies - £10 Seasonal vegetable & herb stew - £9 Scotch Pie, neeps & tatties, gravy - £13 Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Sausages, rumbledethumps, mustard and cider sauce - £11 Beef and pork chilli, nachos, sour cream, guacamole £12 Seasonal vegetable curry, pilau rice, naan - £10 Arbroath smoky, sea shore veg, herb risotto - £14 Scottish mussels & fries – white wine & cream or chilli, ginger & coconut - £10 Supper snack box – Scotch egg, slaw, seasonal salad, cranachan and shortbread - £10 Sweet Things £5 per guest, choice of two options for event Raspberry Cranachan Scones, jam & clotted cream Lemon posset, vanilla shortbread Walnut & almond brownies Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] .
    [Show full text]
  • It's Official! Acommander for Clan Baird
    It's official! ACommander for Clan Baird Dr. Debra Baird, FSA Scot President, Clan Baird Society Worldwide, Inc. On August 5'h'2019, Carrick Pursuivant, Sir Richard Holman Baird and foxhounds George Way of Plean, heard the arguments for Clan tion during the meeting. They were Andrew Baird of Baird to have a Commander named and after a three- Newbyth, Sir James Baird of Saughtonhall, and Ri- hour council with 73 Bairds from around the wor1d, chard Holman-Baird of Rickarton, Ury and as well as several by ZOOM video conference, Rich- Lochwood. ard Holman-Baird of Rickarton, Ury and Lochwood, After the voting, the new Commander, Richard was elected overwhelmingly. Holman-Baird, asked all the named Chieftains of Clan Joseph Later in August, the Lord Lyon, Dr. Baird Society Worldwide, to help him bring al1 the The Morrow, commissioned Richard as our leader. family lines together and work together. were in attendance at the photograph is ofthose who I hope that his plea is heeded by a1l ofus and Family Convention. There were three nominees who stood for elec- Continued on page 29 lf you have genealogicaf ties to the surnarne Keith (lncluding alternate spellings such as Keeth.) @!" any of Glan Keith's Sept family names! you were born into the Clan Keithl Associated Family Surnannes (Septs) with NMac on lMc prefixes and spelling variants include: Septs and spellings inclulde: Atlstin, Cate(s), Dick, Dickie, Dicken, Dickson, Dicson, Dixon, Dixson, Faleoner, Faulkner, Harvey, Harvie, Hackston, Haxton, f'larvey, Hervey, Hurrie, Hurry, Keath, Keech, Keeth, Keith, Keitch, Keithan, Keyth, Kite, Lum, Lumgair, lMarshall, Urie, Urry.
    [Show full text]
  • Noun Phrase Analysis
    UNIVERZITA PALACKÉHO V OLOMOUCI Filozofická fakulta Katedra anglistiky a amerikanistiky TRADITIONAL BRITISH COOKING – NOUN PHRASE ANALYSIS Bakalářská práce Autor: David Dorotík Vedoucí práce: Prof. PhDr. Jaroslav Macháček, CSc. Olomouc 2014 Prohlašuji, že jsem tuto bakalářskou práci vypracoval samostatně a uvedl úplný seznam citované a použité literatury. V Olomouci dne 5. 5. 2014 …..………………….. Acknowledgements I would like to thank my supervisor, Prof. PhDr. Jaroslav Macháček, CSc., for his kind support and valuable advice. Table of Contents 1 Introduction ............................................................................................................... 6 2 The English Noun Phrase ......................................................................................... 7 2.1 Structure of a noun phrase ............................................................................... 7 2.2 Head of a noun phrase ....................................................................................... 8 2.2.1 Typical noun phrase head categories ............................................................ 8 2.2.2 Adjectives as heads of noun phrases ............................................................. 8 2.3 Determiners ........................................................................................................ 9 2.4 Premodification of a noun phrase .................................................................... 9 2.4.1 Types of English noun phrase premodifiers ................................................
    [Show full text]
  • Stovies Reloaded: Traditional Scottish Recipes Made Healthier Garry Duthie the Rowett Institute Was Founded by John Boyd Orr in 1913
    Stovies Reloaded: Traditional Scottish Recipes Made Healthier Garry Duthie The Rowett Institute was founded by John Boyd Orr in 1913 Introduction The Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland has conducted research in diet and health for over 100 years. The Institute was founded by Nobel Prize winner Lord Boyd Orr and, over the subsequent years, staff at the Rowett have undertaken research which has contributed hugely to the modern science of nutrition as we know it today. Scotland has a great natural larder. Unfortunately the Scots have an international reputation for eating unhealthy, artery-clogging food. As part of the Rowett’s Centenary celebrations, this recipe book attempts to revive interest in traditional Scottish foods and combat the impression that being Scottish or living in Scotland condemns us to a bad diet. Diet and Health The food we eat markedly affects our health. For example, a 'Mediterranean diet' (which is a combination of foods such as olive oil, seafood, legumes, whole grain cereals, fruits and vegetables) is associated with low levels of heart disease, strokes and cancers. In contrast, a 'Scottish diet' is thought to contribute to many thousands of unnecessary deaths each year. Despite numerous public health campaigns, we still eat foods with too much salt, sugar and saturated fat and do not eat enough fruit and vegetables. Stovies Reloaded: Traditional Scottish Recipes Made Healthier Garry Duthie Professor of Nutritional Science, Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland, UK. Traditional Scottish Food Before the beginnings of the industrial revolution in the 19th Century, Scottish food relied heavily on ingredients we now regard as healthy.
    [Show full text]
  • Gastronomía Y Mapas Trilogía Paises Europeos. - Gastronomia Trilogía Paises Europeos
    Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- - GASTRONOMÍA Y MAPAS TRILOGÍA PAISES EUROPEOS. - GASTRONOMIA TRILOGÍA PAISES EUROPEOS. -I)- Gastronomía de Francia. -De Wikipedia, la enciclopedia libre La comida gastronómica de los franceses Nombre descrito en las Listas del patrimonio cultural inmaterial Presentación de un pot au feu. País Francia Tipo Cultural inmaterial Criterios R1, R2, R3, R4 y R5 N.° identificación 00437 1 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- Región Europa y América del Norte Año de inscripción 2010 (V sesión) ] -La gastronomía de Francia está considerada como una de las más importantes del mundo. Está caracterizada por su variedad, fruto de la diversidad regional francesa, tanto cultural como de materias primas, pero también por su refinamiento.1 2 Su influencia se deja sentir en casi todas las cocinas del mundo occidental, que han ido incorporando a sus bases conocimientos técnicos de la cocina francesa. Varios chefs franceses tienen una gran reputación internacional, como es el caso de Taillevent, La Varenne, Carême, Escoffier, Ducasse o Bocuse. Está ahora incluida, junto con la gastronomía de México, en la lista del Patrimonio Cultural Inmaterial de la Humanidad, desde el 16 de noviembre de 2010.3. - ÍNDICE. 1 Influencia 2 Imagen externa 3 Historia o 3.1 Edad Media o 3.2 Antiguo Régimen o 3.3 Siglo XVII e inicios del XVIII o 3.4 Finales del XVIII y XIX o 3.5 Siglo XIX o 3.6 Siglo XX 4 Distribución de las comidas o 4.1 Desayuno o 4.2 Almuerzos y cenas 5 Tipos de restaurantes 6 Especialidades por origen o 6.1 Según la región o 6.2 Especialidades pan francesas o 6.3 Platos no franceses 7 Véase también 8 Notas y referencias 9 Bibliografía 10 Enlaces externos 2 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- -I.1)- INFLUENCIA.
    [Show full text]
  • PROYECTO FINALIZADO Con Pag 18 Y 19 Y Tapa Y Numeracion Correcta
    UNIVERSIDAD POLITECNICA DE VALENCIA ESCUELA POLITECNICA SUPERIOR D E G A N D I A DIPLOMATURA D E T U R I S M O “El corazón de Escocia: Guía para estudiantes de inglés de países de la Unión Europea” TRABAJO FINAL DE CARRERA Autor/es: Carmen Alamar Pérez Director/es: Michaela Muszynski GANDIA, 2010 El corazón de Escocia: Guía para estudiantes de inglés de países de la Unión Europea INDICE 1. INTRODUCCIÓN 1.1. Introducción……………………………………………………………...11 1.2. Perspectiva histórica……………………………………………………..12 1.3. Metodología……………………………………………………………...12 1.4. Objetivos…………………………………………………………………13 2. APRENDER INGLÉS EN ESCOCIA 2.1. SELTIC…………………………………………………………………..15 2.2. Escuelas Acreditadas en Edimburgo……………………………………..16 2.2.1. Un poco de Información sobre las Escuelas……………………19 2.3. Cursos que ofrecen las Escuelas…………………………………………23 2.4. Análisis 2.4.1. Cursos durante todo el año……………………………………..37 2.4.2. Cursos solo en verano…………………………………………..39 2.4.3. Tabla Escuelas……………………………………….................40 2.5. Alojamiento ofrecido por las Escuelas…………………………………...41 2.5.1. Análisis del Alojamiento……………………………………….42 2.5.2. Tabla Alojamiento……………...……………………………....43 2.6. Programa Social y Cultural………………………………………...…….43 3. BECAS Y AYUDAS ECONÓMICAS PARA ESTUDIANTES 3.1. Becas……………………………………………………………………..49 3.1.1. Beca Erasmus…………………………………………………..49 3.1.2. Beca Leonardo Da Vinci…………………………………….…51 3.2. Ayudas Económicas……………………………………………………...57 1 El corazón de Escocia: Guía para estudiantes de inglés de países de la Unión Europea 3.2.1. ILA Scotland…………………………………………………...57 3.2.2. Cursos ESOL…………………………………………………..61 4. DATOS INTERESANTES PARA EL ESTUDIANTE 4.1. Mejor época para visitar Escocia/Edimburgo……………………………63 4.2. Cuándo ir…………………………………………………………...……63 5. UN POCO DE HISTORIA Y GEOGRAFÍA 5.1.
    [Show full text]
  • Scottish Custom
    NEIL McCALLUM IT'S AN OLD SCOTTISH CUSTOM NEW YORK: THE VANGUARD PRESS, INC. AIL RIGHTS RESERVED This book is set in 12 pt. Aldine Bembo, a type-face nodelled on the fifteenth-century letter first used by he Venetian printer Aldus Manutius (1450-1515). Aldine Bembo is based on the script ofthe calligrapher Lodovico degli Arrighi, called Vicentino, and was cut jy Francesco Griffo ofBologna. Aldine Bembo has been revived by the Monotype Corporation from whose matrices it is cast. PRINTED IN GREAT BRITAIN BY JARROLD AND SONS LIMITED, NORWICH CONTENTS CHAPTER PAGE FOREWORD 9 I TO HONOUR ANCIENT TRADITIONS 15 H TO CLIMB MOUNTAINS 23 m TO BE LEAL TO THE BORDERS 3 1 IV TO RIDE THE COMMON 41 V TO LIVE ON ISLANDS 50 VI TO SAIL THE SEAS 64 VH TO CONSIDER ORIGINS 73 VHI TO SUP WITH THE DEVIL 8l IX TO PUT BUTTER IN A HORSED EAR 93 X TO LIVE OFF THE LAND 102 XI TO CREATE, INVENT, DISCOVER 115 Xn TO INHABIT OTIBS 127 Xm TO SPEAK WELL OF THE HIGHLANDS 138 XIV TO PASS THE TIME OF DAY 147 XV TO RELISH THE ECCENTRIC 159 XVI TO LO'B THE LASSES 169 XVH TO SAVOUR SENTIMENT 178 XVIII TO LOOK TO THE FUTURE l86 ACKNOWLEDGEMENTS I have to thank the following authors, owners of copyright, and pub- Ushers, for giving permission to include poems and prose passages in this book: for the W. H. Murray and J. M. Dent & Sons passage from Un- discovered Scotland; Sir Alexander Gray for the lines from the poem Scotland; Mrs George Bambridge, Metliuen & Co., and the Macmillan Company of Canada, for the lines from McAndrews Hymn in Rudyard Kipling's The Seven Seas; John Kincaid and the Caledonian Press for the lines from the poem A Glesca Rhapsodie in the collection Fowrsom Reel; Sorley Maclean and William MacLellan & Co.
    [Show full text]
  • I Piatti in Inglese Per Celiaci
    www.parolata.it Pagina 1 I piatti in inglese per celiaci I piatti in inglese per celiaci Il curatore del sito della Parolata non si assume alcuna responsabilità circa eventuali danni o problemi che possano essere arrecati a chi utilizza gli elenchi. La Parolata non è un sito di medicina o di dietetica. Per qualsiasi indicazione di natura medica o dietetica si rimanda quindi al sito ufficiale dell'Associazione Italiana Celiachia www.celiachia.it o ai medici competenti. I presenti elenchi non sono stati realizzati in collaborazione con l'AIC, che pertanto non ha alcuna responsabilità sulla correttezza delle informazioni riportate. Legenda Alimenti con glutine, da non mangiare. ? Alimenti a rischio, da verificare caso per caso la presenza di glutine. Piatto inglese Tipo di piatto American parfait ? Dolce ANZAC biscuit Biscotti di avena Apple pie Crostata di mele Arbroath smokie ? Merluzzo affumicato Baked beans ? Fagioli stufati con salsa Bangers and mash ? Salsicce e purè Bannock Biscotto Bannock Dolce di pane Bara brith Pane dolce Black pudding ? Sanguinaccio Boxty Torta di patate Bread and butter pudding Budino di pane cotto al forno Bridie ? Torta salata con carne e vegetali Brownie Dolcetti di cioccolato Bubble (and squeak) ? Verdure fritte e carne Buffalo wings, chicken wings ? Ali di pollo fritte con salsa Butterscotch ? Dolce con crema Cabbie claw Zuppa di merluzzo Cauliflower cheese ? Cavolfiore con formaggio o besciamella Cawl ? Stufato di carne e vegetali Champ ? Piatto di patate e cipolle Chicken tikka masala ? Pollo con curry Chiko roll Crocchette di vegetali Chili con carne ? Stufato di carne e fagioli Chop suey ? Piatto di carne e vegetali Christmas pudding ? Budino di frutta secca e strutto Cincinnati chili Stufato di carne e fagioli con spaghetti Clam chowder ? Zuppa di vegetali Clootie dumpling Dolce con farina Clotted cream ? Crema di latte Il sito www.parolata.it non è un sito di medicina o di dietetica e non si assume alcuna responsabilità per eventuali danni causati dall’assunzione dei cibi elencati.
    [Show full text]
  • Diplomová Práce
    JIHOČESKÁ UNIVERZITA V ČESKÝCH BUDĚJOVICÍCH PEDAGOGICKÁ FAKULTA KATEDRA ANGLISTIKY DIPLOMOVÁ PRÁCE Percepce skotských a gaelských slov rodilými mluvčími angličtiny The Perception of Scots-English and Gaelic words by Native Speakers of English Autor: Jana Kolesová (Aj-Nj/ZŠ) Vedoucí práce: PhDr. Vladislav Smolka, Ph.D. 2012 Prohlášení Prohlašuji, že jsem diplomovou práci na téma „Percepce skotských a gaelských slov rodilými mluvčími angličtiny“ vypracovala samostatně s použitím pramenů uvedených v bibliografii. Prohlašuji, že v souladu s § 47b zákona č. 111/1998 Sb. v platném znění souhlasím se zveřejněním své diplomové práce, a to v nezkrácené podobě elektronickou cestou ve veřejně přístupné části databáze STAG provozované Jihočeskou univerzitou v Českých Budějovicích na jejích internetových stránkách, a to se zachováním mého autorského práva k odevzdanému textu této kvalifikační práce. V Českých Budějovicích 4. dubna 2012 Jana Kolesová Poděkování Především bych chtěla poděkovat PhDr. Vladislavu Smolkovi, Ph.D. za poskytnuté rady, konzultace a odborné vedení této diplomové práce. Mé poděkování také patří všem, kteří se podíleli na získávání dotazníků do mého výzkumu. Děkuji přátelům a rodině za poskytnutí podpory při studiu. Abstract This diploma thesis is focused on the perception of Scots-English and Gaelic words by native speakers of English coming from England. The principal objective is to find out whether the English know and understand these words and what connotations the words have for them. The theoretical part includes a brief overview of the development of the Scottish and Gaelic language, the present linguistic situation in Scotland and assumptions about the perception of Scots- English and Gaelic words by the English. The practical part is based on research carried out by means of questionnaires.
    [Show full text]
  • Ross Priory Menu Collection
    Menu Collection (for parties of 10 persons or more) The Menu Selector allows you great flexibility in creating your own menu, however, if you wish any guidance we will be happy to offer suggestions. All items within the collection are prepared from only the finest, freshest ingredients available. We offer a selection of Scottish menus, buffet menus and set menus. Alternatively, to compile your own menu, select from the individual courses on offer. If opting for a choice, then the cost is determined by the highest priced item at each course. The maximum number of choices per course is limited to three starters, main courses and desserts. For parties of 40 persons or over, we would recommend that there should not be a choice. A set menu would be the suggested option in this case. Events over 40 guests will be silver-served and to enable this certain accompaniments may require to be varied accordingly Menu Selector Starters Excl. VAT Incl. VAT at 5% Creamed Garlic Mushrooms on Chargrilled Baguette with dressed Salad Leaves V £ 4.52 £ 4.75 Fresh Ogen Melon with Berry Compote and a Mini Orange Jelly V £ 4.52 £ 4.75 Warm Flatcap Mushrooms with Smoked Applewood dressed Leaves and Garlic Oil V £ 4.52 £ 4.75 Blue Cheese Salad with Black Olives, Sun Blushed Tomatoes, Crisp Croutons and Grain Mustard Dressing V £ 4.52 £ 4.75 Chargrilled Thai Asparagus with Parmesan Basket and Warm Poached Egg topped with Rosemary Butter Sauce V £ 5.00 £ 5.25 Chicken and Bacon Terrine with Curried Green Lentils and Rocket Salad £ 5.00 £ 5.25 Smoked Salmon with Crushed
    [Show full text]