Full English Breakfast Eggs on the Fly Fresh & Light Not

Total Page:16

File Type:pdf, Size:1020Kb

Full English Breakfast Eggs on the Fly Fresh & Light Not FULL ENGLISH BREAKFAST £11.00 Smoked, streaky or unsmoked back bacon, free range pork sausage, eggs gently fried and finished with beurre noisette and a little bit of sherry vinegar (or cooked another way if you prefer), black pudding, grilled mushroom and tomato or baked beans. EGGS FRESH & LIGHT Our eggs are delicately cooked from free range Burford Brown hens, with To keep you going. Perfect with your morning tea or coffee. a deep orange yolk. PORRIDGE £5.00 EGGS BENEDICT £8.75 Oats cooked with whole, semi skimmed, skimmed or soy milk. Served with a choice Two poached eggs on toasted English muffins, maple cured ham and of Honey, Sugar, Maple or Golden Syrup, Agave Syrup, Freeze Dried Raspberries, hollandaise sauce. Fruit Compote, Fresh Blueberries, Yoghurt, Cream or Crispy Honey & Nut Granola. POACHED EGGS & BACON £8.25 CRUSHED AVOCADO ON TOAST (V) £7.50 On toasted English muffins with smoked streaky Wiltshire cured bacon. Served with a poached egg and grilled tomato. …add Smoked Salmon £5.00 EGGS FLORENTINE (V) £7.75 Two poached eggs on toasted English muffins, baby spinach and hollandaise sauce. CROISSANT (V) £2.50 SCRAMBLED EGGS ON TOAST (V) £7.00 ALMOND CROISSANT (V) £2.75 Cooked The Perfectionists’ Cafe style, served with bread or toast. PAIN AU CHOCOLAT (V) 2.75 EGGS ROYALE £9.00 Two poached eggs on toasted English muffins, smoked salmon and hollandaise sauce. PAIN AU RAISIN (V) £2.75 BOILED EGGS & SOLDIERS (V) £5.50 TOAST & JAM (V) £2.75 A couple of soft, hard or somewhere in the middle boiled eggs, served with buttered Choose from white sourdough, wholemeal or multi seed bread, Somerset butter and soldiers, toasted or not. a choice of jams, Hedsor House honey and marmalade. NATURAL HONEY & NUT GRANOLA (V) £6.25 A mixed berry compote with Neal’s Yard unsweetened Greek yoghurt. ON THE FLY NOT JUST BREAKFAST Fast favourites - To eat in or take away! When you’re in your own timeless world BREAKFAST BUN £9.50 FISH & CHIPS £14.75 Two free range pork sausages, topped with smoked bacon, a fried egg and tomato. Day boat Cornish fish, chips, mushy peas with a hint of mint and tartar sauce. …add an Angus burger patty £2.00 or black pudding £1.50 THE PERFECTIONISTS’ CLASSIC BURGER & FRIES £13.50 BACON SANDWICH £5.75 Angus burger, onion, lettuce, tomato, dill pickles and burger sauce served with fries. Smoked, streaky or unsmoked back bacon, choose your bread toasted or untoasted. …make it a 10oz for £2 more SAUSAGE SANDWICH £5.75 STEAK & EGG £23.50 Made to our recipe using Jimmy Butler’s free range pigs from the Blythburgh Estate. 8oz Rib-eye or Sirloin steak with a gently fried egg and a choice of chips or mixed leaf salad. EXTRAS Available with all breakfast dishes Smoked Salmon £5.00 Beans £1.00 Sausage £1.50 Bacon £2.75 Mushroom £1.00 Black Pudding £1.50 Spinach £1.00 Tomato £1.00 Crushed Avocado £1.50 Burford Brown Egg £1.50 Please make us aware of any allergies and ask for further details of dishes that contain allergens. This menu is subject to a discretionary 12.5% service charge. Free Wi-Fi. (V) Vegetarian. A POT OF TEA COFFEE All of our tea is by Jing. ESPRESSO OR MACCHIATO £3.00 ENGLISH BREAKFAST £3.25 DOUBLE ESPRESSO OR MACCHIATO £3.50 EARL GREY £3.25 LATTE £3.25 FRESH MINT £3.00 CAPPUCCINO £3.25 GREEN TEA £3.50 AMERICANO £2.75 DARJEELING £3.50 HOT CHOCOLATE £3.00 JASMINE £3.50 FLAT WHITE £3.50 Decaffeinated options available. Extra shot 50p. All available to take away. Soya and Almond milk available. All available to take away. Soya and Almond milk available. SOFT DRINKS COCKTAILS & FIZZ ORANGE JUICE £3.00 BUCK’S FIZZ £11.00 Crisp & delicious Champagne, Orange, Marmalade. APPLE JUICE £3.00 Crisp and delicious British classic. Champagne, orange, marmalade reduction and peel tincture. VERY BERRIED SPARKLING JUICE - ORCHARD PIG £3.00 ...suitable for kids! BLOODY MARY £8.00 Available to take away. FOLKINGTONS JUICE £3.00 A rare take on the ubiquitous breakfast staple. Tomato or Cranberry. A rare take on the breakfast staple. Avocado washed vodka, Madeira, tomato, lemon, white miso, smoke and hellfire. PINK GRAPEFRUIT £3.50 VIRGIN MARY £6.00 SODA & CORDIAL £2.00 Available to take away. Elderflower, Roses Lime or Schweppes Blackcurrant. Non alcoholic version of the fiery classic. Non-alcoholic but no less impressive. Tomato, lemon, smoke and hellfire. FEVERTREE £3.50 Ginger Ale, Tonic Water, Tonic Light, Lemonade, Soda Water. SUMMER SHRUB WITH A MANDARIN & THYME NON ALCOHOLIC CLOUD £9.50 COCA / DIET COLA £2.80 Colonial recipe. A strawberry and raspberry sipping vinegar for brightening hazy summer afternoons. APPLETISER £2.80 A cocktail with a cloud, try a modern classic with a glass full of scented vapour. NON ALCOHOLIC ICE TEA £5.50 The non alcoholic “summer shrub” with a mandarin and thyme cloud is an exciting Cold brewed Darjeeling, Ceylon and Assam blend. dimension that has to be tried. STILL AND SPARKLING WATER 330ml £2.15 / 750ml £3.50 CHAMPAGNE DRAPPIER CARTE D’OR Tufapure Spring Water, White Hole Springs, Somerset. 125ml £12.00 / Bottle £64.00 Aube, France NV PROSECCO DI VALDOBBIADENE COL DE’SALICI 125ml £7.50 / Bottle £35.00 Italy, 2013 PERONI 330ml - 5.1% £4.00 Please make us aware of any allergies and ask for further details of dishes that contain allergens. This menu is subject to a discretionary 12.5% service charge. Free Wi-Fi. (V) Vegetarian..
Recommended publications
  • Zur Vollversion 3 1 Tells Her All About ( Typical Emma Is on Holiday in England
    Lesespurlandkarte British food VORSCHAU Denise Sarrach: Lesespurgeschichten Englisch Landeskunde 5–7 Lesespurgeschichten Englisch Sarrach: Denise Verlag Auer © zur Vollversion3 1 Lesespurgeschichte British food British food Emma is on holiday in England. Her aunt Stacey tells her all about typical (typisch) British food. To get to know what Emma learns about British food, start at number 1. 1 This is what British people eat for breakfast: small sausages. We eat them with baked beans (weiße Bohnen mit Tomatensoße). Can you find them? 2 The English word for your German ‘Chips’ is crisps. This is not fish ’n’ chips. 3 This is shortbread. Some say it’s only a biscuit (Keks), but I think it’s more than that. Another food we like is black pudding. 4 Chicken Tikka Masala is an Indian dish (Speise). Indian culture and food are very popular in England. We love this dish. 5 That’s scrambled eggs, correct. They’re great! The most famous thing we eat for lunch is fish ’n’ chips. 6 We might eat toast on Sundays, but I said Sunday roast, not toast. 7 These are beans as well, but they’re jellybeans. They’re sweets. We don’t eat them for breakfast. 8 This is a chocolate egg. Very good for Easter (Ostern), but not typically British. 9 This is tea, but it’s not black tea. Other kinds of tea are not very familiar (bekannt) here. 10 Sunday roast is a very traditional meal. It’s meat (Fleisch) and vegetables (Gemüse). Another tradition is our black tea for teatime. 11 Yes, thisVORSCHAU is black pudding.
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • BREAKFAST MENUS Continental Buffet Breakfast Freshly Baked Mini
    BREAKFAST MENUS Continental Buffet Breakfast Freshly baked mini Bridor pastries, 100% butter croissants, mini fruit scones or cranberry and pecan scones with preserves and sweet muffins Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Seasonal fruit platters with Glenilen yoghurt and crunchy granola Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Freshly brewed tea and coffee to include a variety of herbal and fruit infused teas Contains: No Allergens Keeling’s fresh pressed orange juice and carafes of mint and cucumber water Contains: No Allergens Networking grab and go breakfast Seasonal fresh whole fruit and selection of fruit juices Contains: No Allergens Freshly brewed premium coffee, hot chocolate and a variety of traditional, herbal and fruit infused tea Contains: ⑦ Assorted Danish pastries, muffins, fruit bread and savoury filled croissants Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Macadamia and white chocolate chip cookies Contains: ①(WHEAT)③⑥⑦⑧(MACADAMIA) Little pots of vanilla yoghurt and bircher muesli Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Blended smoothie of mango, pineapple, banana, and passionfruit Contains: No Allergens Selection of tapas meats and smoked cheese Contains: ⑦⑫ Additional Items Mini smoked streaky bacon butty, Ballymaloe relish Contains: ①(WHEAT)③⑦⑩ Gourmet sausage and black pudding roll Contains: ① (WHEAT, OATS) ③⑦⑫ Pancetta, spring onion and asparagus frittata Contains: ③ Scrambled free range eggs and avocado smash brioche Contains: ①(WHEAT)③⑦ Full Irish Buffet Dry cured bacon, Loughnane’s
    [Show full text]
  • It's All About the Pastry…. Pies, Pasties & More
    IT’S ALL ABOUT THE PASTRY…. PIES, PASTIES & MORE Our pork pies use traditional hot water crust pastry, shortcrust pastry in all our pies & pasties & quiches (unless stated), & puff pastry for sausage rolls & slices. For our vegetarian products, our pastry does not contain animal fats. We use a low salt gravy in all our beef pies. Individual pies – 9cm diameter. Sharing or Large pies – 14cm. THE PORK PIE – the pie that started PROPER PIES. AVAILABLE LARGE (600G+) & SMALL BEEF PIES LARGE: 7.50€ Individual pies – 3.20€ - or sharing pies – 7.80€ SMALL: 3.50€ STEAK STEAK & KIDNEY SPECIAL EDITION PORK PIES MEAT & POTATO Available as a large pie MINCE BEEF & ONION SPECIAL EDITION PIES PORK & BLACK PUDDING PIE: 8€ SCOTCH (hot water crust pastry) Sharing pies….to share or not to share? GALA PIE – pork pie & boiled egg: 7.80€ BEEF STEW: 8€ Also available as GALA LOAF: 18.50€ BEEF & BLUE CHEESE: 8.70€ CHICKEN PIES BEEF & CORFU BREWERY DARK (RED) BEER: 8.70€ Individual pies – 3€ - or sharing pies – 7.50€ ROASTED VEGETABLE: 8€ VEGETARIAN CREAMY CHICKEN CREAMY VEGETABLE PIE: 3€ CHICKEN & BACON VEGETARIAN ROLL: 1.50€ CHICKEN & MUSHROOM CHEESE & ONION SLICE: 2.50€ CHICKEN & LEEK ROASTED VEGETABLE PIE: 8€ CHICKEN BALTI QUICHES 10 inch, from 9€, depending on filling…. PUDDINGS ADD MEAT, FISH, VEGETABLES, CHEESE…. Suet pastry, ready steamed – 4€ STEAK STEAK & KIDNEY PASTIES, SAUSAGE ROLLS & MORE AND WHY NOT TRY….. WEST COUNTRY PASTY (Cornish-style): 3€ OUR SPICY PICKLED ONIONS – great with BREAKFAST PIE (sausage & Heinz beans): 3€ our Pork Pies, Sliced Ham, Quiche…. CHEESE & ONION SLICE: 2.50€ Approximate net weight: 300g SAUSAGE ROLL: 1.50€ 3€ PER JAR SCOTCH EGG: 2.50€ .
    [Show full text]
  • Product List ’20 Pies Our Award-Winning, Delicious & Meaty Homemade Pies Are Made Only from the Finest Ingredients
    Product list ’20 pies Our award-winning, delicious & meaty homemade pies are made only from the finest ingredients. hot eating 200g pies steak and potato steak and gravy* steak and kidney minced beef and onion chicken and mushroom large 5” beef and gravy (290g) 12 inch pies steak and kidney steak and potato steak and ale* * Proud class and gold medal winners beef and gravy chicken and mushroom at the British Pie Awards 2019 & 2020 chicken and smoked bacon lamb and mint specials 8 inch cutting pies 2.27kg cold eating speciality chicken and ham 500g pies farmhouse pork chicken and cider apple stuffing bury pie with black pudding* UNCOOKED PIES charcoal ploughmans pork, chicken and cider apple stuffing* steak and kidney 200g x 24 huntsman pie with chicken and stuffing long gala (2.72kg) steak and potato 200g x 24 stilton topped pork pie SPECIALS AVAILABLE ON REQUEST beef and onion 200g x 24 charcoal ploughmans* steak and stilton 200g beef and gravy 200g x 24 red leicester and pickle steak and ale 200g chicken and mushroom 200g x 24 all of our meat pies and pastries can be supplied frozen and uncooked ideal for caterers in boxes of 24, 50 for sausage rolls and individual for catering size pasties pork pies quiche traditional pasty individual 112g our quiches are made daily peppered steak pasty 11oz / 308g and contain fresh ingredients 1lb 454g UNCOOKED PASTIES chilli beef pasty x 30 individual - 200g bacon and cheese pasty x 24 5 inch - 290g cheese and onion pasty x 30 12 inch - 2.2kg cheese and ham pasty x 30 vegetable pasty x 30 VARIETIES
    [Show full text]
  • Stornoway Black Pudding” EC No: PDO ( ) PGI (D)
    SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 on protected geographical indications and protected designations of origin “Stornoway Black Pudding” EC No: PDO ( ) PGI (D) This document sets out the main elements of the product specification for information purposes. 1 RESPONSIBLE DEPARTMENT IN THE MEMBER STATE EU Food Policy Team – Food and Policy Unit Area 7e, 9 Millbank c/o Nobel House 17 Smith Square London SW1P 3JR United Kingdom Tel: +44207 238 6075 Fax: +44207 238 5728 Email: [email protected] 2 GROUP Name: Stornoway Black Pudding Producers’ Association Contact: Claire Macleod, Group Secretary Address: c/o Charles Macleod Limited Ropework Park Matheson Rd Stornoway Isle of Lewis HS1 2LB Tel: 01851 703005 or 07896 897 588 Fax: 01851 704445 E-mail: [email protected] Composition: Producers/processors ( X ) Other ( ) 3 TYPE OF PRODUCT Class 1.2 Meat Products (cooked, salted, smoked) 4 SPECIFICATION (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1 Name: “Stornoway Black Pudding” 4.2 Description: Stornoway Black Puddings are a black pudding unique to Stornoway, the capital of the Isle of Lewis in the Outer Hebrides of Scotland. They have a rich, deep reddish-brown to deep brown colour when raw, varying according to individual local recipes. While, according to tradition and heritage, there is some individual variation in the recipes used, the following ingredients are used in the production of Stornoway Black Pudding: • Beef suet • Oatmeal • Onion • Sheep or cow or pig’s blood • Water – where dried blood is used • Salt • Pepper • Skins or casings No other seasonings are permitted and Stornoway Black Puddings must be free from artificial colours, flavours, bulking agents and preservatives.
    [Show full text]
  • Fish Ploughman's Meat Cranachan Vegetarian Salads
    z Te Juniper Scotish Gin Bar at Cranachan! Now open Tursday, Friday & Saturday nights from 5pm. EXCLUSIVELY SCOTTISH CRAFT GINS AND GIN COCKTAILS! Please ask your server for allergen information Sandwiches: Cranachan sandwiches are made using hand cut, thick wholemeal bread. Served with Cranachan house salad, coleslaw and home style crisps. Starters: White or gluten free bread available on request. Ham hock terrine, rustic bread, homemade piccalilli £5.95 * Egg mayonnaise with mustard cress (v) £6.95 Chicken liver pate, homemade red onion marmalade, dressed leaves. * Mull of Kintyre cheddar with seasonal chutney (v) £7.35 Choose from rustic bread or oatcakes £5.50 Scottish smoked salmon with rocket and dill mayonnaise £7.95 Mackerel pate, dressed leaves, rustic bread or oatcakes £5.95 * Tuna crunch mayonnaise with salad leaves £7.75 Haggis and black pudding fritters. Prawns bound in a tangy Marie Rose sauce £7.95 Wholegrain mustard mayonnaise and dressed leaves £5.95 * Roast breast of chicken with roasted peppers, rocket and tarragon creme fraiche £7.75 Tiger prawns pan fried with garlic and chilli. Served with rustic bread £6.95 Scottish roast beef with beetroot, red onion and horseradish mayonnaise £7.95 Pan fried dukka crusted goat’s cheese, orange and rocket salad, Scotch bonnet honey glazed Ayrshire ham, balsamic dressing (v) (gf) £5.95 sliced cheddar and mustard mayonnaise £7.95 Platters: Soup and half sandwich (all sandwiches marked with*) for only £8.25 Choose from the following selection, all served with rustic bread & oatcakes For Cullen Skink with half sandwich add £1.50 For alternative half sandwich filling with soup add £1.50 Fish per person Scottish smoked salmon, smoked mackerel pate, smoked trout, caper berries and a miniature Cullen Skink soup £10.95 Hot Fayre: Ploughman’s Home baked quiche with roasted mixed peppers, Mull of Kintyre cheddar and basil.
    [Show full text]
  • Harvesting Blood for Making Black Pudding
    GENERAL FACTSHEET SERIES ISSUE NO. 1 | SEPTEMBER 2013 Harvesting Blood for Making Black Pudding Key Message Blood may be harvested for human consumption, provided it is collected and handled hygienically, and is derived from animals which have been passed fit for human consumption following veterinary ante and post-mortem examination. Background Black puddings (or blood sausages) have been a traditional part of Irish and European cuisine for generations. Traditional black pudding is a blend of onions, pork fat, oatmeal/barley, flavourings and blood (usually fresh pig’s blood). Dried blood is also readily available as a food-grade ingredient, and is now widely used as a more convenient, easily handled and stored, alternative to fresh blood. Fresh blood does have some practical issues in terms of storage conditions and a quite limited shelf-life. Overview Harvesting, for human consumption, fresh blood from animals slaughtered at approved slaughterhouses can be permitted, provided a number of basic food hygiene principles are observed: • This activity has been authorised, in advance, by the supervising agency; and • Collection and storage are done hygienically It is important to recognise that blood does provide an excellent medium in which bacteria can grow. After slaughter, the acidity of blood remains relatively stable (blood does not undergo the protective increase in acidity that muscle experiences). Therefore, due to the greater opportunity for bacteria to grow in blood, even relatively low levels of contamination can be a problem. Excellent hygiene, specifically prevention of contamination and temperature control, are essential for the successful harvesting, storage and handling of safe, high quality fresh blood.
    [Show full text]
  • Rye Bay Scallop Week
    Rye Bay Scallop Week 25th February to 4th March 2012 www.ryebayscallops.co.uk WFRIDhAY a24 tth F’EsBRUOARY n? THURSDAY 1 st MARCH Ship Inn – Rye tel 01797 222233 The Gallivant Hotel and Beach Bistro tel 01797 225057 “Never Mind The Scallops” Fishy Quiz & Fancy Dress Competition. GOURMET ROMNEY MARSH SCALLOP TASTING DINNER 5 course scallop and seafood tasting dinner with everything coming SATURDAY 25 th FEBRUARY from within 15 miles of the bistro. Market Fisheries tel 01797 225175 • Roast mussels, garlic, hazelnut and gruyere Scallop shuckling demonstration and talk about Rye Bay Scallops • Rye Bay Scallop ceviche, Appledore herbs, Kent Rapeseed and 10am – 1pm. A taster sample of Scallop Leviche, marinated Scallop roast orange dressing with Lime, Chilli, Lemon Sea Salt. • Rye Bay scallops, local black pudding risotto cake, crispy pancetta • Roast whole Rye Bay plaice, beurre noisette, braised endive in SATURDAY 25 th FEBRUARY & SUNDAY 26 th FEBRUARY Spitfire ale, brown shrimp potato cake Rye Bay Fish tel 01797 222377 • Sussex Pond pudding, blackcurrant sorbet Cooking Scallops outside on the Fishermans Quay, weather permitting 11am – 2pm. Rye Lions will be serving Tea and Coffee. SATURDAY 3 rd MARCH Donations for Scallop Tasting and Drinks. Market Fisheries tel 01797 225175 Scallop shuckling demonstration and talk about Rye Bay Scallops SUNDAY 26 th FEBRUARY 10am – 1pm. A taster sample of Scallop Leviche, marinated Scallop The Ambrette in Rye tel 01797 222043 with Lime, Chilli, Lemon Sea Salt. SIX COURSE SCALLOP EXTRAVAGANZA TASTER MENU This includes a special Scallop extract brew and a stunning Scallop Ship Inn – Winchelsea Beach tel 01797 226767 dessert.
    [Show full text]
  • The Eagle & Child
    THE EAGLE & CHILD BAR MENU NIBBLES: Home-made pork scratchings, burnt apple sauce £4.25 (V) Mixed marinated olives £3.75 Local chipolatas, whole grain mustard mayonnaise £4.75 (V) Selection of warm breads £4.25 (Cold-pressed rapeseed & olive oils, balsamic vinegar & butter) (V) Garlic ciabatta £3.75 with cheese £4.75 STARTERS: Soup of the day served with bloomer bread and butter £5.50 Smooth Goosnargh chicken liver parfait, pear chutney, toasted brioche £7.00 Home-cured salmon with dill & juniper, Heriatge potato salad, soured cream & chives £7.95 Shell on king prawns, lemon, Marie Rose sauce, brown bread and butter £8.25 (V) Salt and pepper tenderstem broccoli, Asian style broth £7.00 Lancashire tart with Home Farm black pudding, bacon, sausage, red onion jam, Home-made brown sauce £7.95 MAIN COURSES: Beer-battered haddock, chunky chips, home- made mushy peas and tartare sauce medium £9.95 / large £13.95 Eagle & Child steak, ale & mushroom pie, suet pastry, mushy peas, chunky chips £13.50 Home Farm sausage & black pudding, creamed mash, rich onion gravy £11.95 Grilled prime Home Farm beef burger, Mrs Kirkham’s Lancashire cheese, toasted brioche roll, salad, fries, onion rings, bacon jam, tomato salsa, sweet pickle £12.95 Eagle and Child fish pie, Lancashire cheese and parsley crust, seasonal greens £14.95 Lancashire cheese and onion pie, made with puff pastry, chips, home-made brown sauce £12.95 Griddled Goosnargh chicken breast, garlic mashed potatoes, sweet chilli and Mozzarella glaze, basil oil £14.95 Please make sure our staff are
    [Show full text]
  • Fellendordfs Phd2016.Pdf
    UCC Library and UCC researchers have made this item openly available. Please let us know how this has helped you. Thanks! Title Development of consumer accepted low salt and low fat traditional Irish processed meats Author(s) Fellendorf, Susann Publication date 2016 Original citation Fellendorf, S. 2016. Development of consumer accepted low salt and low fat traditional Irish processed meats. PhD Thesis, University College Cork. Type of publication Doctoral thesis Rights © 2016, Susann Fellendorf. http://creativecommons.org/licenses/by-nc-nd/3.0/ Embargo information No embargo required Item downloaded http://hdl.handle.net/10468/3843 from Downloaded on 2021-09-27T02:44:30Z Ollscoil na hEireann National University of Ireland Coláiste na hOllscoile, Corcaigh School of Food and Nutritional Sciences Development of consumer accepted low salt and low fat traditional Irish processed meats Thesis presented by Susann Fellendorf State-certified Diplom Food Chemist Under the supervision of Prof. Dr. Joseph Kerry Dr. Maurice O’Sullivan To obtain the degree of Doctor of Philosophy – PhD in Food Science and Technology Head of School Prof. Yrjo Roos 2016 Table of Contents Table of Contents ................................................................................................. i Acknowledgements ............................................................................................ vii Declaration ...........................................................................................................x Abbreviations .....................................................................................................
    [Show full text]
  • Kathleen, from Blackhall Potatoes Corned Beef Carrots Swede
    Panackerty Recipes From the Kitchen of: Kathleen, from Blackhall Potatoes Corned Beef Carrots Swede (Turnip) Bacon Onions Dumplings Layer Pots Layer Corned Beef Layer Chopped Onion, small chops Repeat till dish full OXO sprinkled, salt, pepper, gravy salt Pour boiled water till level over Cook in oven med heat 1 hr Place dumplings on top for 20 mins From the Kitchen of: Kay, from Thornley Potatoes Corned Beef Onions Carrots OXO From the Kitchen of: Paula, from Peterlee Layer sausage Black pudding Bacon Sliced Onions Sliced Potatoes Half fill with water 190 degrees C 60-90 mins Panachilty, Peterlee Potatoes Onions Corned Beef Sausage Bacon Gravy Sliced Potatoes/ onions Cubed corned beef Sliced sausage, Bacon Layer Potatoes, then onion and beef, sausage, layer potato and onions. Pour gravy on top in casserole dish. Panackerty Recipes From the Kitchen of: Sharon, from Peterlee Nana’s Panachalty Recipe Meat from Sunday Roast Peas Carrots Onions Sliced Potatoes on top - go crispy Stock gravy In oven 45 mins From the Kitchen of: Marion, from Peterlee Corned beef Onion Potato Gravy Lay the corn beef and onion potato and oven bake for 1 hour From the Kitchen of: Maureen and Dorothy, from Shotton Panacklety Layers of - Potato - Onion - Corned Beef - Stock Cube Oven baked From the Kitchen of: Hannah, from Peterlee Recipe for the kids Potato Carrot Turnip Peas Corner Beef Put ingredients in tray and put in oven Panackerty Recipes From the Kitchen of: Lisa, from Peterlee Corned beef Onions Tatties Peas Beef Stock Put all the mix in to one pan Put beef stock in to pan and just cook for about 40 mins.
    [Show full text]