DOCSLIB.ORG

Make Your Summer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Make Your Summer Make your Summer - 2017 - Pop Brixton Summer is nearly upon us, so dust off those sunglasses and get ready to enjoy a drink in the sun! Pop Brixton offers large spaces with natural light and outside feel. Pop Brixton is a temporary project that has turned disused land into a creative space for local, independent businesses. Home to over 50 startups across street food, restaurants, bars, retail boutiques and even a radio station; Pop Brixton offers a unique and immersive visitor experience. Just a 3-minute walk from Brixton Tube Station, Pop Brixton boasts a range of private hire spaces alongside catering options to suit every taste. Whether you are looking to entertain clients, treat your team to an away day, launch your latest product or host family and friends, come and discover South London’s most exciting pop up experience. A LITTLE EXTRA - POP BOX ONLY BUILD YOUR OWN DJ Live Band Entertainment EXPERIENCE Big Screen Karaoke Performers FROM £25PP EXCLUSIVE FOOD VENUE HIRE OPTIONS Pop Box Canapé Selection Pop Pounds or Street Food Summer Banquet The Greenhouse Summer Small Plates BEVERAGE A LITTLE EXTRA OPTIONS Event Experience Ice Cream Stand Bottomless Bar Photographer Cash Bar Cloakroom Cocktail/Prosecco Unlimited Prints & Reception Props Photo Booth Food & Beverage Pop Brixton proudly hosts some of London’s most exciting street food vendors, restauranteurs and bar offerings this side of the river. With Brixton already established as a go- to, foodie destination, Pop Brixton has built upon this and offers a bespoke catering service to suit any event. From delicate canapes to fine dining banquets, relaxed street food buffets or global bowl food, our events team are on hand to guide you through all our delicious offerings. Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information HOMEGROWN Homegrown not only offers homemade, healthy & delicious seasonal brunch and lunch food, they can tailor a menu specific to your taste. They offer varied menus for specific events such as canapés, buffet, organic burger stand and even formal dining experiences. See below for a snippet of the current menu ALL DAY BRUNCH WRAPS Smashed Avocado On Toasted Falafel W/ Homemade Sourdough W/ Feta (V) Beetroot & Butterbean Hummus, Garlic Tomatoes & Smashed Avocado On Toasted Leaves (Vg) Sourdough W/ Feta & Smoked Salmon Chicken W/ Homemade Basil Mayo & Leaves (Df) Blt W/ Sourdough & Basil Halloumi W/ Slaw & Tahini Mayo (Df) Dressing (V) SEASONAL FOOD They Change Up their Seasonal Food Every Week... See Below For Examples! Salads Chargrilled Cauliflower, Broccoli W/Harissa & Cashew Nuts Green Bean, Chickpea, Parmesan & Lemon Hot Food Sweet Potato And Coconut Dhal W/ Flatbread Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information ZOE’S GHANA KITCHEN Their canapés are renowned for Please see a list of their canapé their stunning contemporary twist options - we recommend a on traditional Ghanaian ingredients minimum of 3-4 options that and flavours, bringing a sense of include 2 vegetarian options adventure to any private event SEAFOOD VEGETARIAN & VEGAN Spiced Sardines on Banku Kelewele Bamboo Skewers Bruschetta Plantain Discs w/Kpapko Shito Salsa Spiced Mackerel & Cashew Pate Grilled Garden Eggs in Chilli & Devilled Chicken Liver parfait Garlic on Goats Cheese Hard Dough Crostini Shito Parcels Mini Mashed Yam Balls in a Golden Gari Crust SWEET Puff Puff Ghanaian Donuts Rolled MEAT in Cinnamon and Sugar Iced Kenkey & Vanilla Shots Mini Suya Beef Kofte Kebabs w/ Divine Ghanaian Chocolate Groundnut Sauce Mousse Morsels Chicken & Jollof Arancini Jollof Spiced Chicken Skewers Beef Shoko Pies - Shredded Beef and Spinach in a Puff Pastry Casing BOWLED FOOD Red Red Aboiboi Please inform us of all your dietary and These menus are samples and subject to change. Garden Egg & Okra Stew allergy requirements before the event Please contact us for more information DONOSTIA SOCIAL CLUB A love of the Basque country and a want to serve extraordinary Basque food in a unique setting. Basque cuisine is a unique fusion of the best of Northern Spain and French cuisine, with Donostia (the Basque name for San Sebastian) recently being voted the top destination for British food- lovers. MEAT FISH & SHELLFISH Braised Iberico Pork Cheek, Butter Cod Pil Pil Bean Purée & Herb Oil Seared Scallop, Pisto, Green Chilli Venison w/ Cauliflower, Spring Sauce & Almonds Onion & Pickled Radish Octopus w/ Samphire, Romesco & Oxtail, Red Wine Sauce, Lime & Lemon Oil Chocolate VEG & SALADS NIBBLES Smoked Duck Salad w/ Watercress, Boquerones Anchovies & Corn Sobrasada Toast Milhojas of Sweet Potato, Aubergine & Espadan de Cabra Pan con Tomate Cheese Padron Peppers Courgette Cannelloni, Roast Beetroot & Goats Cheese Squash, Walnuts & Truffle Honey Croquettas Piquilllo Peppers Stuffed w/ Patatas Bravas Spinach, Pine Nuts & Raisins Heritage Tomato Salad Tenderstem Broccoli, Toasted Almonds & Garlic Oil DESSERT Honey Glazed Torija’s w/ Olorosso Ice Cream Manchego Cheesecake w/ Arroz de Leche Cream Orange Foam, Almond Turron & Mango Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information DUCK DUCK GOOSE Cantonese canteen serving hearty and delicious dishes inspired by the roast meat shops that line the streets of Hong Kong. RAW FRIED Scallops, Choi Sum, Pickled Ginger Salt & Pepper Salsify & Sesame Prawn Toast Revisited FROM THE WOK Choi Sum with Garlic & Soy Turnip Cake with Ceps & Mustard Greens Greens with Dried Chilli & Sesame Shoulder of Lamb with Cumin, Chili & Sichuan Pepper STEAMED CANTONESE BARBEQUE Char Siu Whole Bream with Soy, Ginger & Roast Pork Belly with Five Spice Spring Onion Roast Duck Roast Goose Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information THE CHOICE IS YOURS Smoked... Honey... Mama’s Jerk is an Viet Box bring a new Butter.... Their innovative Caribbean and exciting take on signature burger is a street food business traditional Vietnamese brined boneless thigh, serving Jamaican culinary dishes. Each double breaded in cuisine. They use fresh recipe on their menu their secret recipe, good quality locally is inspired by travel topped with four- sourced ingredients to and the cultures hour-smoked honey create innovative and they have contacted butter. Served in a authentic Jamaican throughout these potato bread bun Jerk food products travels. This new street food They take inspiration Don Luigi is a new with crispy sweet to provide quick, business creates a from around the creative street food cure bacon and baby delicious tasting fusion of some of the world using Indian business which aims cucumber pickles. meals. French’s favourite spices and world to fuse the convention snacks....Crêpes, dishes and give them of street food trading Galettes (gluten free), a Baba G twist. One of with delicious dishes Waffles and Croque “Timeouts” must try such as calamari Monsieur. London dishes is their and arrosticini that top selling Crazy Lamb originate from Italy. jalfrezi burger. Italian artisan gelato Franzina specialise in Authentic Mexican made daily with single Sicilian small plates, classics such as origin ingredients serving up beautifully chicken tinga, chorizo sourced from all over presented, traditional con papas, papas the world! Naturally dishes, using locally mexicanas or pastor flavoured gelato and sourced ingredients. pork and turn them sorbets, alongside They also stock a into amazing tacos waffles and coffee. selection of Italian and quesadillas served wines to wash down just as it is in Mexico. your meal. Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information THE CHOICE IS YOURS Gourmet range of sausages Japanese Ramen Noodle Bar, from around the world including specialising in Tonkotsu Ramen – a favourites such as the German style rich and creamy pork soup noodle Bratwurst and Currywurst. All of from the Southern regions of the sausages are paired with their Japan. Every single drop of soup is selection of beer or wines in order homemade and handmade, taking to create a unique palate enriching over 12 hours using traditional experience that is not offered cooking techniques to create a pure, anywhere else in the capital. smooth, delicious pork broth... filled with fresh egg noodles and topped with 10 hour slow cooked tender pork belly slices marinated in their own special soya sauce blend. London Pizza Festival winners, they set out to make the best pizza and have a laugh. It starts with the dough - they use a simple lean dough recipe with a 60 hour Donut Round is the only ‘made in fermentation process. They top Brixton’ hot fresh, tricycle-based their dough with the best produce donut business and they are a brand about, then cook with real wood fire new family run start-up offering which gives a chewy, lightly charred delicious donuts. All of the Donut pizza. Round ingredients are natural, including free range eggs and where possible, organic toppings. Please inform us of all your dietary and These menus are samples and subject to change. allergy requirements before the event Please contact us for more information A LITTLE EXTRA Karaoke Big Screen What better way to bring Our Panasonic Projector a team together than with and giant screen can be Whilst Pop Brixton’s spaces all have something special about some much-loved musical used for all sorts of visuals. them; from the magical fairy light containers to the lantern favourites. We can organise If you’re looking to project adorned Greenhouse ceiling, we believe there is always room for a little extra to make your event even more memorable.
Load more

Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Kwame Nkrumah University of Science and Technology College of Science Faculty of Biosciences Department of Food Science Water Ac
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY COLLEGE OF SCIENCE FACULTY OF BIOSCIENCES DEPARTMENT OF FOOD SCIENCE WATER ACTIVITY PROFILE AND MICROBIAL SAFETY OF HOT PEPPER SAUCE “SHITO” BY GLORIA ASAFO-ADJAYE NOVEMBER, 2018 1 WATER ACTIVITY PROFILE AND MICROBIAL SAFETY OF HOT PEPPER SAUCE “SHITO” By GLORIA ASAFO-ADJAYE (BSc Catering and Hospitality Education) A thesis submitted to the Department of Geography, Kwame Nkrumah University of Science and Technology, Kumasi in partial fulfilment of the requirements for the award of MASTER OF SCIENCE IN FOOD QUALITY MANAGEMENT NOVEMBER, 2018 2 DECLARATION/ CERTIFICATION I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person nor material which to a substantial extent has been accepted for the award of any other degree or diploma at Kwame Nkrumah University of Science and Technology, Kumasi or any other educational institution, except where due acknowledgment is made in the thesis. GLORIA ASAFO-ADJAYE (PG1048517) ............................. ............................ Student Name and ID Signature Date Certified by Supervisors: Dr.(Mrs). Gloria Ankar-Brewoo ............................. ............................. Signature Date Certified by Dr Faustina Dufie Wireko-Manu. ............................. ............................. Head of Department: Signature Date ii ABSTRACT Hot pepper sauce “shito” is one of the commonly used products in most Ghanaian homes, schools, restaurants etc, which sometimes serves as condiments. This study therefore seeks to determine the water activity profile and microbial safety of hot pepper sauce „shito‟. “Shito” samples were purchased in the Kumasi Metropolis from Food and Drugs Authority registered and non-registered manufacturers. Water Activity and microbial contamination were determined using standard methods.
    [Show full text]
  • La Bible Des Sauces
    Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. La bible des sauces Jérôme FERRER La bible des sauces Plus de 1000 recettes Sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Catalogage avant publication de Bibliothèque et Archives nationales du Québec et Bibliothèque et Archives Canada Ferrer, Jérôme La bible des sauces : plus de 1000 recettes : sauces du monde, express, trempettes, desserts, vinaigrettes, véganes, marinades, classiques, etc. Comprend un index. ISBN 978-2-89705-580-6 1. Sauces. 2. Livres de cuisine. I. Titre. TX819.A1F472 2017 641.81’4 C2017-942012-7 Présidente : Caroline Jamet Directeur de l’édition : Jean-François Bouchard Directrice de la commercialisation : Sandrine Donkers Responsable, gestion de la production : Emmanuelle Martino Communications : Annie-France Charbonneau Éditeur délégué : Éric Fourlanty Conception graphique : Simon L’Archevêque Montage : Simon L’Archevêque et Audrey Guardia Révision linguistique : Christine Dumazet et Lise Duquette Correction d’épreuves : Louise Verreault et Laurie Vanhoorne L’éditeur bénéficie du soutien de la Société de développement des entreprises culturelles du Québec (SODEC) pour son programme d’édition et pour ses activités de promotion. L’éditeur remercie le gouvernement du Québec de l’aide financière accordée à l’édition de cet ouvrage par l’entremise du Programme de crédit d’impôt pour l’édition de livres, administré
    [Show full text]
  • Fototour Durch Die Altstadt Mit Der Kamera Die Besonderheiten
    NACHRICHTENBLATT Amtsblatt für die Stadt Bönnigheim und die Gemeinden Kirchheim am Neckar und Erligheim Freitag, 27. Mai 2016 • 46. Jahrgang • Nr. 21 • 2016 Fototour durch die Altstadt KinderhausErligheim Mit der Kamera die Besonderheiten Bönnigheims neu entdecken WirfeiernEinweihungund möchtenSie recht herzlich zu unserem Tagder offenenTür am 04.06.2016 um 11.00 Uhreinladen. Programm: 11.00 UhrEröffnungsfeier in der August-Holder-Halle Begrüßung durchHerrn Bürgermeister Schäuffele Ca. 12.30 UhroffizielleEröffnung des Kinderhaus Bratwurst&Pommes vonder Freiw. FeuerwehrErligheim Kaffee &KuchenimKinderhaus Hüpfburg Kinderschminken Luftballonmodellage Führungen durchdas Kinderhaus Offene Besichtigung Öffentliche Führung InfostandamEingang Süd Sonntag, 29. Mai 2016 Start 9.30 Uhr, Schlosshof Dauer ca. 1,5 Std. · 4,– € pro Person Weitere Infos siehe Seite 5. Bönnigheim • Hofen • Hohenstein Kirchheim Erligheim Herzliche Einladung zur Der Sonntagsausschank Der nächste Info-Nachmittag des VdK findet 24. Bönnigheimer Veteranen-Ausfahrt in der Kirchheimer Wein- am Mittwoch, 1. Juni 2016 um 14.00 Uhr am 5. Juni 2016 terrasse erfolgt Sonntag, im Bürgerhaus „Vordere Kelter“ statt, 29. Mai 2016. siehe Seite 20. Start und Ziel dieser Ausfahrt ist beim Mitglieder der WG Stromberg-Zabergäu Autohaus Vogt im Bönnigheimer Industrie- präsentieren ihre leckeren Weine. Bei gebiet. anhaltendem Regen findet keine Bewirtung Mehr Informationen finden auf Seite 8. statt. Parkplätze stehen an der Obstanlage im Krümmling zur Verfügung. Bitte denken Sie an das „Kulinarische Kino“ und sichern Der Seniorenausflug, der in diesem Jahr in Sie sich Karten. Deutscher Fachwerktag am 29. Mai – den Schwarzwald führt, findet am 1. Juni Fachwerk in Bönnigheim 2016 statt, Anmeldungen sind noch möglich. Das „Kulinarische Kino“ der (Seite 14) Kostenlose Fachwerkführung in Bönnig- Kulturszene findet am Samstag, heim mit Mike Etzel und Kurt Sartorius, 4.
    [Show full text]
  • Global Recall Summary, June 2021
    Security Exchange Global Food Recall Summary: June, 2021 Contents North America Outbreaks 3 Recalls 4 Recall Snapshot 7 Industry News 8 Asia Pacific (APAC) Outbreaks 9 Recalls 10 Recall Snapshot 11 Industry News 12 UK & EU Outbreaks 13 Recalls 14 Recall Snapshot 24 Industry News 25 Security Exchange Food Recall Summary June 2021 Edition Six North America Outbreaks Recall Summary Recall Snapshot Industry News Outbreaks Outbreak (USA): CDC, FDA, public health and regulatory officials in several states are investigating a multistate outbreak of Salmonella Weltevreden infections linked to frozen cooked shrimp, more here> Outbreak (USA): CDC is investigating an outbreak of seventeen Salmonella Enteritidis infections across six states. Laboratory testing shows that raw frozen breaded stuffed chicken products are the likely source of this outbreak, more here> Security Exchange Food Recall Summary June 2021 Edition Six North America Outbreaks Recall Summary Recall Snapshot Industry News Canada 29 June 2021: Little Saigon Kitchen Ltd recalled a Canada 25 June 2021: Save-On-Foods LP recalled multiple specific UPC code of Little Saigon brand Spring Rolls due to UPC codes of Dole brand Fresh Packed Blueberries due to the presence of an undeclared allergen (wheat). the possible presence of Cyclospora (parasite), other. United States 28 June 2021: Bazzini LLC recalled specific Canada 24 June 2021: Nestlé Canada Inc. recalled a sell dates of Trader Joe’s Dark Chocolate Almond Butter specific best before date of Nestlé brand Drumstick Vanilla Cups due to the presence of an undeclared allergen Chocolate Swirl Non-Dairy Frozen Dessert Cones due to (peanut). the presence of an undeclared allergen (milk).
    [Show full text]
  • A La Carte Menu Salads
    A La Carte Menu Salads Smoked nicoise Sous-vide marinated Norwegian salmon, green beans, quail eggs, Kalamata olives with herbed lemon yoghurt 80.00 dressing Traditional Greek salad With cubes of tomatoes, cucumber, onions, olives and feta cheese with a balsamic olive oil dressing 75.00 Toasted Sandwiches 2-slice sandwich on white or brown bread served with French fries Avocado, sautéed onions, mushroom and tomato (V) 65.00 Mozzarella, cheddar and tomato (V) 65.00 Cajun chicken cocktail 70.00 Labadi club 100.00 Toasted triple-decker with bacon, fried egg and roasted Cajun chicken mayo, lettuce and tomato Soup Akusi lamb Soup 70.00 Traditional Ghanaian lamb soup served with jasmine rice Labadi Burger Selection Grilled 160gr beef burger 90.00 Served with French fries, onion rings and slaw relish with an option of BBQ basting, peri-peri basting or chef’s seasoning Extras Bacon-10.00, Mozzarella cheese-6.00, Avocado- 6.00, Fried egg-6.00, Oyster mushrooms- 6.00 Peri-peri chicken burger Grilled chicken breast topped with guacamole, mozzarella cheese and a peri-peri mayo 95.00 All Time Favorites Grilled fillet steak-250gr 195.00 Served with French fries, onion rings and grilled vegetables Spiced chicken thighs 95.00 Served with jollof rice, tomato gravy and a kpakpo shito salsa Grilled grouper fillet 105.00 Served with Jasmine rice, grilled vegetables, tatele and shrimp dill citrus butter Labadi chicken wings 90.00 Chefs secret spicy wings topped with vegetable salsa, served with herbed pepper French fries Arabiata 90.00 Spicy tomato Neapolitan
    [Show full text]
  • Banku and Fried Tilapia with "Shito" (Black Pepper Sauce) and Chopped Vegetables - a Favourite Recipe by Benia, a Front Desk Volunteer at South House
    Banku and fried tilapia with "shito" (black pepper sauce) and chopped vegetables - A favourite recipe by Benia, a front desk volunteer at South House Banku is a universal Ghanaian dish eaten as a staple food throughout Ghana, but mostly enjoyed by the Ewe, Fante and Ga people in the southern parts of Ghana. Traditionally, banku is made from a combination of fermented corn and cassava dough but around the world, ready prepared fermented corn dough can be purchased online or in African shops and cooked to make banku. Banku is usually eaten with okoro stew or soups but is very popular with grilled or fried fish and salsa- like sauce and "shito", a spicy black pepper sauce. In this newsletter, a recipe for banku with fried tilapia and shito (black pepper sauce) with chopped tomatoes/onions/cucumber/celery is described. This banku combination is best eaten as lunch and with no cutlery. Recipe Banku Ingredients Corn flour (4 cups) Salt to taste Instructions: Already prepared, corn flour purchased from an African shop is mixed with a small amount of water enough to make a dough. This is covered in an airtight container and kept at room temperature for 2-4 days to allow fermentation of the dough. The fermented dough is cooked with salted water in a sturdy pot, with continuous stirring, using a solid wooden spoon. The dough clumps up and transforms into a gloopy pulp fairly quickly. It is then allowed to steam surrounded by a little water for 30 minutes in order to cook through thoroughly. Thereafter it is given a final mix.
    [Show full text]
  • 'Jenal Soy Shito' an Alternative Source of Protein
    Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.58, 2016 ‘Jenal Soy Shito’ an Alternative Source of Protein Lucia Dzokoto1*, Nana Ama Donkor-Boateng1, Evelyn Asare Antwi2 1. Department of Hospitality Management, Takoradi Polytechnic, Takoradi Ghana. 2. Abetifi Presbyterian College of Education, Abetifi, Eastern Region, Ghana. Abstract Today’s companies need fresh thinking about how to operate and compete in the new economy. The hospitality industry operates within an increasing complex and competitive market environment. In Ghana there have been many debates on not using local ingredient to produce a recipe. Soybeans have been identified as the most nutritional of ingredient. The objective of this study is to use soybeans to prepare ‘shito’ to cater for vegetarians and non vegetarians. This product is known as ‘JENAL Soy Shito’. Due to undesirable inhibitors mostly found in soybean, treatment such as sorting and picking was done to inactivate these inhibitors. After these treatments, the soybean was roasted and milled into flour, which was used to prepare the ‘shito’. Data obtained from the sensory evaluation on the attributes of taste and aroma on shrimp and soy bean ‘shito’, was analysed using SPSS. The Kruskal Wallis test indicated that was no significant difference (p > 0.05) between the two samples in terms of taste. For aroma, the shrimp powdered ‘shito’ was preferred to the soy bean powdered ‘shito’. Key Words: Protein, ‘Shito’, Soybeans. 1. Introduction Food plays an important role in the life of man. Food can be classified into groups such as protein, minerals, fats and oils, vitamins, carbohydrates, and water, which can either be eaten in their raw state like apples, carrots or can go through a process of cooking.
    [Show full text]
  • A La Carte Menu
    A LA CARTE MENU SNACK Jumbo Curried Vegetable Spring Rolls (V) 45.00 Served with chili sauce and coriander chutney Jumbo Beef Samosas 45.00 Served with chili sauce and coriander chutney Grilled German cheese griller 50.00 Served with a mustard and chili mayonnaise Herbed Garlic Bread (V) 38.00 Gratinated with parmesan cheese and served with tomato relish SALADS-Meal Size Salmon Nicoise 70.00 Sous-vide marinated Norwegian salmon, green beans, quail eggs, Kalamata olives with a herbed lemon yoghurt dressing Hoi-Sin Glazed Chicken Thigh Salad 65.00 With fresh Asian style vegetables, sprouts, avocado, coriander and mango Curried Prawn Salad 75.00 With cherry tomato, spring onions, peppers, fresh rocket topped with coconut and coriander yoghurt dressing Grilled Sun-Dried Tomato Pesto Vegetable Quinoa Salad (V) 65.00 With spring onions pickled mushrooms and topped with sour cream Traditional Greek Salad (V) 65.00 With cubes of tomatoes, cucumber, onions, olives and feta cheese with a balsamic olive oil dressing ALL TIME FAVOURITES Deep Fried Calamari In a Basket 70.00 Served with fresh lemon, tartar sauce and herbed pepper crusted potato wedges Marinated Ghanaian Chicken Thigh Skewers 75.00 Served with herbed pepper crusted potato wedges Falafel Plate (V) 75.00 Served with humus, Oriental salad, lettuce, tahini, tomato relish and pita bread Thai Vegetable Curry (V) 50.00 Served with Jasmine rice and sambals Labadi Chicken Wings 80.00 Chefs secret spicy wings topped with vegetable salsa, served with herbed pepper crusted potato wedges Crumbed
    [Show full text]
  • 2018 Pepper List 05/07/2018 Type Description Hugo Feed Mill And
    2018 Pepper List 05/07/2018 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Barrackapore Hot Similar to the Bhut Jolokia, but larger Nice fruity flavor, 1,000,000+ scoville units 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 2017 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Brown Hot Super hot pepper w/ nutty, somewhat sweet flavor. Similar to the Douglah, but has much larger pods. 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 2017 7 Pot Bubblegum Large Hot Super Hot w/ floral smell and fruity undertones Lg red fruit, stem and cap ripening to bubblegum color 2017 7 Pot Chocolate Bubble Gum Hot Extremely Rare, Choc variety of 7 Pot Bubblegum Ripens to Choc brown, w/ smokey searing heat 2017 7 Pot Katie Hot One of the hottest peppers from the UK Cross between a Naga Viper & Red Trinidad 7 Pot 2017 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 2017 7 Pot Lava Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2017 Aja Parana Hot Large Aji type orange pepper from Peru.
    [Show full text]
  • Dining with Grace Wedding Brochure
    Sample Wedding & Special Event Menu PASSED HORS D'OUEVRES-MEAT & POULTRY N I G E R I A N C H I L I G R I O T B U N S S L I D E R S Pork Belly, Asian-Style Steamed pulled goat, spicy tomato sauce, Buns, Haitian Pikliz, curry, chilis, toasted potato bun S U Y A , J E R K C H I C K E N S E N E G A L E S E B A B Y S K E W E R S L A M B C H O P S 24nr marinated quality chicken or pork, house-made jerk sauce, New Zealand tender lamb, warm scallions, allspice salt OR spicy dijon onion vinaigrette, thyme, peanut rub chilis A S U N - P E P P E R E D S O U T H E R N C H I C K E N & G O A T M E A T B I S C U I T S Nigerian delicacy-tender spicy spicy fried chicken, scallion honey bbq goat (whole goat- minimum mayo, fresh baked biscuits 100 guests) B U N N Y C H O W S L I D E R S BEEF PATTIES/MEAT PIES South African Durban-style curry spiced meat, potatoes, pastry lamb sliders, carrot sambal dough Sample Wedding & Special Event Menu PASSED HORS D'OEUVRES- SEAFOOD S M O K E D S H R I M P & S A L T C O D T O S T O N E S E G U S I W O N T O N S cod, twice-fried plantains, salt shrimp, egusi melon seeds, smoked cod, avocado creme, scotch paprika, bitter leaf, spinach, bonnets, caviar wonton pastry C A R I B B E A N C O D F I S H C O C O N U T S H R I M P B E I G N E T S crispy fried shrimp, toasted *BEST SELLER* fluffy soft cod fish coconut, orange -apricot chili sauce fritters with scallions & zesty Chef's dip P I R I - P I R I S E A F O O D C E V I C H E S O F R I T O S H R I M P seasonal catch, lime juice, chilis, C O C K T A I L onions, piri piri
    [Show full text]