Product List 2021

Total Page:16

File Type:pdf, Size:1020Kb

Product List 2021 Coles of King's Lynn Product List 2021 Units 15-19 East Coast Business Park, Clenchwarton www.colesofkingslynn.co.uk Road, West Lynn, King's Lynn, Norfolk, PE34 3LW - 01553 767997 Registered Company No. 11359455 Units Approx Count Order Comments SHELLFISH of Sale Size (kg/lb) Code Fresh Crab Live kg - - LC Dressed 1.00 170g - DCL Boiled 1.00 - - BC White Meat (pasteurised mix of purse leg and toe meat) 1.00 454g - WCM5 Brown Meat (pasteurised) 1.00 454g - BCM Fresh Crab Frozen Crab Blue Swimming Crab Claw Meat 1.00 454g - MSCC White Crab Meat 1.00 454g - WCM5 Breaded Crab Claws 1.00 1kg - CCS Crab Claw Cocktail (Single Pincer) 1.00 454g - CCC Crab Claws kg - - CC Crab Flakes 1kg - - FLAK1 Crab Meat 50/50 1.00 454g - 505 Whole Live Fresh Lobsters Live kg 454-908g - LOBL Boiled kg 454-908g - LOBB Dressed kg 454-908g - LOBD Halves each 227-454g - LOBH Other Lobsters Bones kg - - LB Lobster Bisque 1.00 800ml - PERL Frozen Rock Lobster Tails each 198g - RLT Oysters Native No2 each 90-125g - OYN Rock each - - OYG Frozen Oyster Meats 1.00 1kg - OYM Fresh Scallops Dry King Scallop Meat (Roe On) kg - - DRY Dry King Scallop Meat (Roeless) kg - - DRYA Queen Scallop Meat 2kg - - QST Frozen Scallops Dry King Scallop Meat (Roe On) kg - - KSF Dry King Scallop Meat (Roeless) kg - - KSFA Frozen Langoustines Whole Uncooked Langoustine 1kg - 13/15 LAN13 Whole Uncooked Langoustine 1kg - 16/20 LAN16 Whole Uncooked Langoustine 1kg - 20/30 LAN20 Unbreaded Jumbo Scampi 454g - - JUM Crevettes Frozen Crevettes 1kg - 10/20 CRE1 Frozen Crevettes 10/20 CRE1/ 2KG Frozen Crevettes 25/35 CRE2 Frozen Crevettes 30/40 CRE3 Frozen Crevettes 40/60 CRE4 Mussels Local Live Mussels kg - - LM Frozen Chilean Mussel Meat 1kg - - MML Frozen New Zealand Mussels in Half Shells 800g - - NZS Frozen Mussels Vac- Pac Pasteurised 1kg - - MVP Clams Venus Clams 1kg - - CVL Palourde Clams 1kg - - CLP Frozen Clam Meats kg - - CLF Frozen Meritrex Whole Clams Raw in Shell kg - 40/70 CLM Frozen Meritrex Half Shell Clams Cooked kg - 60/80 CLMH www.colesofkingslynn.co.uk 01553 767997 Units Approx Count Order Comments SHELLFISH CONTINUED of Sale Size (kg/lb) Code Clams Crayfish Tails in Brine 900g - - CFT Cockles Live Cockles kg - - COCL Cockles Fresh Boiled kg - - COCF Frozen Cockles 1 Gall - - COC1 Cockle Meats 1kg - - DEAL Fresh Squid Fresh Squid kg - - SQ Squid Ink Sachets x 2 4g - - SQINKK Frozen Squid Squid Rings - Raw 1kg - - SQR Squid Tubes U5 (600g NET) 1kg - - SQT Baby Squid with Tentacles 1kg - 20/40 SGTT Breaded Squid Strips 1kg - - SQBR Battered Squid Rings 500g - - SQBA Calamari Squid Blocks 454g - - SQB Octopus Fresh Octopus kg - - OCT Frozen Baby Octopus 1kg - 40/60 OCTBABY Frozen Portuguese Octopus 2-3kg - - OCTP Cuttlefish Fresh Cuttlefish kg - - CUT Frozen Whole Cleaned Baby Cuttlefish 1kg - 40/60 CUTBA Other Shellfish Potted Brown Shrimps 50g - - POTB Frozen Pickled Brown Shrimps 454g - - PBS Frozen IQF Pickled Brown Shrimps 1kg - - PBSK Frozen IQF Pickled Brown Shrimps 454g - - PBSK1 Live Welks kg - - LWH Frozen Whelk Meat 1kg - 80/120 WMK Live Winkles kg - - WIN Seafood Cocktail 1kg - - STI Luxury Seafood Cocktail 908g - - SFCL Units Approx Count Order Comments PRAWNS of Sale Size (kg/lb) Code Coldwater Frozen Peeled Prawns 2kg - 150/250 BLU Frozen Peeled Prawns kg - 150/250 CWPK Royal Greenland Large Luxury Peeled Prawns 2kg - 125/175 NO4 Cooked Shell on Prawns 5kg - 90/120 SOP Cooked Shell on Prawns kg - 90/120 SOPK Smoked Shell on Prawns 1kg - 90/120 SOPS Raw White Prawns 2kg - 20/30 RAW2 Raw White Prawns 2kg - 30/40 RAW3 Cooked Peeled Prawns in Brine XL 900g - - PIB Warmwater Head & Shell on Raw Black Tiger Prawns 1kg - 13/15 BT13 Head & Shell on Raw Black Tiger Prawns 1kg - 16/20 BT1 Head & Shell on Raw Black Tiger Prawns 1kg - 21/30 BT2 Headless & Shell on Raw Black Tiger Prawns 908g - 6/8 UC6 Headless & Shell on Raw Black Tiger Prawns 908g - 16/20 UC16 Cooked King Prawns 908g - 30/40 CP2 Peeled Raw Tiger Prawns 1kg - 16/20 RP1 Peeled Raw Tiger Prawns 1kg - 26/30 RP2 Other Prawns Tempura Battered Prawns 500g - 26/30 TEM Breaded Torpedo Prawns 500g - 26/31 TOR Filo Prawns 500g - 26/32 FIL Peeled Tiger Prawns in Brine 900g - - TIPB Units Approx Count Order SMOKED FISH of Sale Size (kg/lb) Code Cold Smoked Salmon Long Sliced Sides kg - - SSSL Long Sliced 227g - - SSS8 D-Cut Sliced Sides kg - - SSS Unsliced Sides Trimmed kg - - SSUS Cocktail Trimmings 200g - - CT www.colesofkingslynn.co.uk 01553 767997 Units Approx Count Order SMOKED FISH CONTINUED of Sale Size (kg/lb) Code Hot Smoked Salmon Kiln Roast Sides kg - - KRR Kiln Roast Portions (Plain, Honey, Chilli, Pepper) kg - - KR Smoked Kippers Natural Kipper Fillets 3.175kg - - KFF Whole Natural Kippers 3.175kg - - KNN Smoked Haddock Natural Smoked Haddock Fillets kg - - SHN Yellow Smoked Haddock Fillets kg - - SHY Frozen Natural Smoked Haddock Fillets 3.175kg - - SHNN Frozen Yellow Smoked Haddock Fillets 3.175kg - - SHYY Smoked Mackerel Whole Smoked Mackerel each - - WSM Smoked Mackerel Fillets Natural Vac/ Pac kg - - SMF Smoked Mackerel Fillets Natural Vac/ Pac 3.175kg - - SMFF Smoked Mackerel Fillets Peppered Vac/ Pac kg - - PEP Smoked Mackerel Fillets Peppered Vac/ Pac 3.175kg - - PEPP Smoked Cod Smoked Cod Roe kg - - SCR Other Smoked Fish Smoked Eel Fillets 200g - - SEF2 Smoked Spratts 1kg - - SSB Smoked Trout Fillets 200g - - STF Units Approx Count Order Comments WHITE FISH of Sale Size (kg/lb) Code Whole and Headless Fresh Cod Salt Cod kg - - CSALT Skrei Cod kg - - SKRI Fresh Cod Portions Cod Fillets kg 3/4 85/113 C4 Cod Fillets Each 6/8 170/227 C6F Cod Fillets Each 8/10 227/283 C8F Cod Fillets Each 10/12 284/340 C10F Cod Fillets kg 12/14 340/397 C12 Cod Fillets kg 16lb+ 454+ C1 Cod Fillets kg 2lb+ 907+ C2 Cod Loin Steaks kg - - CL Cod Cheeks kg - - CCH Frozen Cod Fillets (Skin On - Boneless) 4.54kg 5/6 142/170 CF55B Fillets (Skin On - Boneless) 4.54kg 6/8 170/227 CF66B Fillets (Skin On - Boneless) 4.54kg 7/8 198/227 CF77B Fillets (Skin On - Boneless) 4.54kg 8/10 227/283 CF88B Fillets (Skin On - Boneless) 4.54kg 10/12 283/340 CF101B Fillets (Skin Off - Boneless) 4.54kg 5/6 142/170 CF55S Fillets (Skin Off - Boneless) 4.54kg 6/7 170/227 CF66S Fillets (Skin Off - Boneless) 4.54kg 7/8 227/283 CF77S Fillets (Skin Off - Boneless) 4.54kg 8/10 227/283 CF88S Fillets (Skin Off - Boneless) 4.54kg 10/12 283/340 CF101S Loin Portions 4.54kg 6/7 170/227 CL66 Loin Portions X10 5/6 142/170 CL610 Loin Portions 4.54kg 7/8 198/227 CL77 Goujons (Skinless - Boneless) 454g - - CG Coated Frozen Cod Battered Fillets x18 6/7 170/198 BAC6 Battered Fillets x15 7/8 198/227 BAC7 Battered Fillets (3 Way Cook) x15 8/10 227/283 BAC8 Breaded Fillets x18 6/7 170/198 BRC6 Breaded Fillets x15 7/8 189/227 BRC7 Fresh Haddock Fillets (Fileted to your specification) Each 6/8 198/227 H6F Fillets (Fileted to your specification) Each 8/10 227/283 H8F Fillets (Fileted to your specification) Each 10/12 284/340 H10F Fillets (Fileted to your specification) kg 12/16 340/454 H12 Fillets (Fileted to your specification) kg 16+ 454+ H1 Loin Steaks kg - - HL www.colesofkingslynn.co.uk 01553 767997 Units Approx Count Order Comments WHITE FISH CONTINUED of Sale Size (kg/lb) Code Frozen Haddock Fillets (Skin On - Boneless) 4.54kg 7/8 198/227 HF77B Fillets (Skin On - Boneless) 4.54kg 8/10 227/283 HF88B Fillets (Skin On - Boneless) 4.54kg 10/12 283/340 HF101B Fillets (Skin Off - Boneless) 4.54kg 6/7 170/227 HF66S Fillets (Skin Off - Boneless) 4.54kg 7/8 227/283 HF77S Fillets (Skin Off - Boneless) 4.54kg 8/10 227/283 HF88S Fillets (Skin Off - Boneless) 4.54kg 10/12 283/340 HF101S Coated Frozen Haddock Breaded Fillets x24 5/6 142/170 BRH5 Breaded Fillets x18 6/7 170/198 BRH6 Breaded Fillets x15 8/10 227/283 BRH8 Breaded Ocean Select x15 7/8 283/340 BRH7 Fresh Monkfish Tails kg - 500/1000 T Large Tails kg - 1000/1200 T1 Cheeks kg - - TC Frozen Monkfish Goujons 454g - - MG Other Whitefish Fresh Pollock Fillets kg - - POL Frozen Pollock Fillets (Boneless) 4.54kg 6/7 170/198 POL66 Fresh Hake kg - - HAK Frozen Hake Fillets (Skin Off - Boneless) 4.54kg 6/8 170/227 HAKF Fresh Coley Fillets kg - - COL Fresh Whole Whiting kg - - WHII Fresh Whiting Fillets kg - - WHI Fresh Fish Mix kg - - MIX Units Approx Count Order Comments Salmon and Trout of Sale Size (kg/lb) Code Fresh Salmon Whole Superior Grade Farmed kg - 5/6kg Z Whole Loch Duart Farmed kg - 3-4kg XLD Whole Organic Farmed kg - 3-4kg XO Whole Wild kg - - XW Superior Grade Fillets (Skinless & Boneless) kg - - XA Superior Grade Fillets (Skin on Scaled & Boneless) kg - - XS Frozen Salmon Portions Vac Pac x10 5/6 142/170 BIBS5 Salmon Cakes x24 2oz - FCS Fresh Trout Sea Trout kg - - SRT Rainbow Trout kg - - TT Wild Sea Trout (Season 1st June to 31st August) kg - - ST Chalk Stream Trout kg - - CSTT Units Approx Count Order Comments SEA BASS AND BREAM of Sale Size (kg/lb) Code Fresh Sea Bass Farmed Whole Fish Gutted kg - 400/600 B1 Farmed Whole Fish Gutted kg - 600/800 B6 Farmed Whole Fish Gutted kg - 800+ B8 Farmed Fillets (Scaled, Pinned) Each - 140-180 B1F Farmed Fillets (Scaled, Pinned) Each - 170-200 B6F Farmed Fillets (Scaled, Pinned) Each - 300-400 B8F Wild Sea Bass kg - - BW Stone Bass kg - - STO Frozen Sea Bass Sea Bass Fillets kg - 130/190 BF3/4 Fresh Bream Gilt Head Bream Farmed Whole Fish Gutted kg - 400/600 BB Gilt Head Bream Farmed Whole Fish Gutted kg - 600/800 BB6 Gilt Head Bream Farmed Whole Fish Gutted kg - 800/1000 BB8 Gilt Head Bream Farmed Fillets Each - 120-165 BB4F Gilt Head Bream Farmed Fillets Each - 140-170 BB6F Wild Black Bream kg - - BBW Frozen Bream Sea Bream Fillets kg - 130/190 BBF www.colesofkingslynn.co.uk
Recommended publications
  • “Cliff Notes” 2021-2022 5781-5782
    Jewish Day School “Cliff Notes” 2021-2022 5781-5782 A quick run-down with need-to-know info on: • Jewish holidays • Jewish language • Jewish terms related to prayer service SOURCES WE ACKNOWLEDGE THAT THE INFORMATION FOR THIS BOOKLET WAS TAKEN FROM: • www.interfaithfamily.com • Living a Jewish Life by Anita Diamant with Howard Cooper FOR MORE LEARNING, YOU MAY BE INTERESTED IN THE FOLLOWING RESOURCES: • www.reformjudaism.org • www.myjewishlearning.com • Jewish Literacy by Rabbi Joseph Telushkin • The Jewish Book of Why by Alfred J. Kolatch • The Jewish Home by Daniel B. Syme • Judaism for Dummies by Rabbi Ted Falcon and David Blatner Table of Contents ABOUT THE CALENDAR 5 JEWISH HOLIDAYS Rosh haShanah 6 Yom Kippur 7 Sukkot 8 Simchat Torah 9 Chanukah 10 Tu B’Shevat 11 Purim 12 Pesach (Passover) 13 Yom haShoah 14 Yom haAtzmaut 15 Shavuot 16 Tisha B’Av 17 Shabbat 18 TERMS TO KNOW A TO Z 20 About the calendar... JEWISH TIME- For over 2,000 years, Jews have juggled two calendars. According to the secular calendar, the date changes at midnight, the week begins on Sunday, and the year starts in the winter. According to the Hebrew calendar, the day begins at sunset, the week begins on Saturday night, and the new year is celebrated in the fall. The secular, or Gregorian calendar is a solar calendar, based on the fact that it takes 365.25 days for the earth to circle the sun. With only 365 days in a year, after four years an extra day is added to February and there is a leap year.
    [Show full text]
  • Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
    THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content.
    [Show full text]
  • PRISON FOOD RECIPES and TECHNIQUES.Pdf
    PRISON FOOD RECIPES AND TECHNIQUES Prison food is notoriously terrible, and it's not like you can go out to a drive-thru when you get hungry between meal-times. But prison inmates are famous for their amazing creativity — and when they're not making shivs and other improvised weapons, they're creating some truly bizarre food items. Here are 10 food items that you could make from scratch if you pulling a long stint at the big house. Prison inmates have a lot of time on their hands, and a strict schedule to follow. But they still find ways to do some cooking, sneaking out leftovers from the cafeteria and purchasing basic items from prison commissaries. Including these delicacies: 10. Correctional Cake Used to celebrate birthdays and the release of beloved prisoners, this cake is created using Oreo cookies, peanut butter, and M&Ms. The Oreo cookies are separated, with the cookie itself crushed and molded in the presence of water to create the layers of the cake. The creamy interior of the Oreos is used as icing. Peanut butter then becomes icing for another layer, with the "cake" topped off with broken up M&Ms. 9. No Bake Cheesecake Piper Kerman worked as a drug smuggler and money launderer for a West African drug kingpin. She wrote about her time in prison in her memoir, Orange Is The New Black . In the book, Kerman gives the recipe for a common prison cheesecake, made with graham crackers, lemon juice, vanilla pudding mix, stolen margarine, and coffee creamer. 8. Fried Chicken There is not a lot of information out there as to how prisoners accomplish this in their cells, but what is out there involves wiring a heating element into a plastic trashcan.
    [Show full text]
  • Word Bank of Lost Dialects
    A to Z Words and phrases collected by the Word Bank This is a full list of all the words and phrases that were donated by visitors to the original Lost Dialects exhibition at The Word from October 2016 – June 2018. Some have been lightly edited for punctuation, consistency and readability. Alternative spellings and missing definitions that have been subsequently added are indicated in italics. Words Word Definition(s) Allies Marbles Alreet Are you ok, how are you?, hello, ok, yes Armu Unappreciated Ashy Poor Aye Yes Babby Baby Back-ower Reverse Bagsy To choose or pick Baigey Turnip Bairn A child, baby Bait A packed meal, food (sandwiches etc.), lunch Baldi Bald person Baltic Incredibly cold Bampot or barmpot A crazy or silly person Banger Bone shaker bicycle Banta Chat between people Bantling Infant Bari Good, something that is good or nice Barnet Hair Barra Shopping trolley Bash Hit Beaver Beard Beek Nose Belta Excellent, really good, great, fantastic, brilliant Benker A metal marble Billet Home Blackfasten Not bothered, not enthusiastic Blamma A hard kick Blate Shy Blather Talk too much Bleezer Metal plate used to draw air into fireplace Blether Talk Blindin’ Something that’s great INDEX OF WORDS A to Bli Word Definition(s) Blocka A game Boake Puke, gag Bobbins Rubbish Bog A toilet Bogey Homemade go-kart, usually old pram wheels Bogie Snot Boilie Bread and milk Bonny Pretty, pretty nice, beautiful, good looking Boodie or boody Pottery, broken pieces of china buried in the ground Bostin Good Brassant or brass Money Brassic Skint, no money
    [Show full text]
  • Definitions and Methods for Converting Recommendations Into Constraints
    Supplementary material: Definitions and methods for converting recommendations into constraints used for ‘The Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines’ Definitions Fruit and vegetables The definition of a fruit or a vegetable for the analyses presented here was taken from the Government’s NHS Choices website which has details about which foods count towards meeting the 5-a-day recommendation1. Fish The definitions for fish and oily fish were taken from the UK Scientific Advisory Committee on Nutrition (SACN) report on the benefits and risks of fish consumption2. Fish and oily fish included all species listed below. Table1: Oily fish and white fish categorisation Oily fish White fish Anchovies Sprats Ayr Monk fish Bloater Swordfish Cat fish Parrot fish Cacha Trevally* Cod Plaice Carp Trout Coley Pollack Eel Tuna (fresh) Dab* Pomfret Herring Whitebait Dover sole Red & grey mullet Hilsa Flounder Red fish Horse mackerel* Flying fish Red Snapper Jack fish Gurnard* Rock Salmon/Dogfish Katla Haddock Rohu Kipper Hake Sea bass Mackerel Halibut Sea bream Orange roughy Hoki Shark Pangas John dory Skate Pilchards Kalabasu Tilapia Salmon Lemon sole Tuna (tinned)* Sardines Ling Turbot Scad* Marlin* Whiting * Included in this list but not in the original table from the SACN report 1 NHS choices. 5 A Day: what counts? Available from: http://www.nhs.uk/Livewell/5ADAY/Pages/Whatcounts.aspx 2 SACN (2004) Advice on fish consumption: benefits and risks. London: TSSO https://www.food.gov.uk/sites/default/files/cot/fishreport2004full.pdf Page 1 of 3 Red and processed meat The definition for red and processed meat was adapted from information included in Table A45 of the SACN report on iron and health3: Red and processed meat has therefore been considered to be: (I) Carcass meats and offal from red meat animals i.e.
    [Show full text]
  • Meals for All Seasons: the Best of Contemporary Irish Cooking
    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1992 Meals for All Seasons: the Best of Contemporary Irish Cooking Georgina Campbell Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Campbell, Georgina, "Meals for All Seasons: the Best of Contemporary Irish Cooking" (1992). Cookery Books. 115. https://arrow.tudublin.ie/irckbooks/115 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ....... - ..... MEALS for all . SEASONS , - "' THE BEST OF CONTEMPORARY IRISH COOKING fj~CfdampM1 MEALS for all SEASONS WOLFHOUND PRESS First published 1992 by WOLFHOUND PRESS 68 Moun~oy Square, Dublin 1 © 1992 Text copyright Georgina Campbell. Photographs © Irish Sugar plc / Wolfhound Press. Design, typography and other material © Wolfhound Press British Library Cataloguing in Publication Data Campbell, Georgina Meals for All Seasons: The Best of Contemporary Irish Cooking I. Title 641.5 ISBN 0-86327-322-X All rights reserved. No part of this book may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, filming, Acknowledgements recording, video recording, We are pleased
    [Show full text]
  • A Little Something While You Drink…
    A little something while you drink… Nibble on some mouth watering treats everyday 12-9. £4.50 per dish or 3 for £12.00 – come and give it a try soon. Available in the bar only. NIBBLES Nibbles £4.50 each MIXED OLIVES, pickled onions and gherkin HONEY GLAZED CHIPOLATA SAUSAGES with a Bramley apple sauce CRISPY BLACK PUDDING FRITTERS with mustard mayonnaise HUMMUS falafel, pickled cucumber and tortilla crisps BREADS oils, balsamic vinegar and butter STARTERS SOUP OF THE DAY served with homemade bread £4.50 DUCK LIVER PATE with piccalilli and toasted bread £5.95 MARBLED CHICKEN, SPINACH AND CRAYFISH TERRINE with tomato and red pepper salsa £6.25 SEARED SMOKED SALMON served on wholemeal blini with horseradish cream cheese and beetroot sorbet £6.50 CRAB, AVACADO AND PLUM TOMATO COCKTAIL with buttered brown bread £6.25 A POT OF CHORIZO AND TIGER PRAWNS with potato, olive oil and bread to dip £6.95 GOATS CHEESE AND WALNUT BON BONS served with tomato fondue and red pepper and black olive dressing £5.95 OVEN BAKED SMOKED HADDOCK with stilton rarebit served on a tomato and basil salad £6.50 PLATTERS for one or two to share, all £14.95 Served with fresh breads and butter MEAT PLATTER crispy black pudding fritters, air dried ham, ham hock, hash cake, Scotch egg, pickles, chutneys & sauces FISH PLATTER smoked salmon, pickled herring, smoked fish rillette, smoked mackerel, dressed prawns & crayfish, kipper pate & sauces PLOUGHMAN’S PLATTER Lancashire cheese, black stick blue cheese, pork pie, pate, pickled egg, home cooked ham & pickles SMALL OR
    [Show full text]
  • Edinburgh Castle Menu
    1 EDINBURGH CASTLE MENU CELEBRATE YOUR EVENT IN STYLE AT EDINBURGH CASTLE No matter what the occasion of your event, our simple approach of putting people first is, we believe, something that sets us apart. 2 CANAPÉS MEAT VEGETARIAN Stornoway black pudding and Clash farm pork sausage roll, tomato fondue, Parmesan shortbread, cherry tomato, parmesan cream, green basil (c) rocket (w) Perthshire wild mushroom and asparagus tartlet, semi dried tomato (w) Campbells of Linlithgow haggis rolled in Grampian oats, Auchantoshan single malt whisky sauce (w) Sticky shallot and Lanark Blue cheese tart, celery salad, thyme leaves (w) Mey Selections lamb, spring herbed polenta, minted salsa verde (w) Marinated Fet Like cheese, watermelon, salted roast almond (c) Rannoch Smokery venison, radicchio, lemon zest, sweet chilli mascarpone (c) Arran Mist Scottish brie, red onion marmalade, mini oatcakes (w) Scottish chicken, sage and shallot boudin, smoked pancetta, fig chutney, Heritage carrot tart tatin, hot beetroot chutney, pickled walnut (c) roasted almonds (w) Scotch beef cheek, panko shallot crumb, truffled parsnip, tarragon (w) DESSERT Fresh fruit skewer, pineapple, strawberry, melon & minted syrup FISH Carrot cake, cream cheese frosting Peterhead smoked haddock and leek risotto cake (w) Chocolate brownie, kirsch cherries Arbroath smokie and horseradish paté, dill crepe roulade, apple puree (c) Lemon tart, fresh raspberries Seared tiger prawns, Black Grouse whisky cocktail sauce (w) Glazed fresh berry tart, Glayva crème patisserie Scottish smoked salmon, cracked pepper, shallot, Perthshire soda bread (c) Cranachan cheesecake, raspberry, Drambuie, heather honey, toasted Smoked eel, hot beetroot chutney, horseradish and dill blinis (c) Grampian oats Bradon Rost salmon and new potato frittata, chives, lemon crème fraiche (c) Scrabster landed crab and chilli salad, wasabi and lime avocado, tomato coriander tartare (c) 3 BUFFET Please choose any 5 items made up of 3 main courses and 2 sides.
    [Show full text]
  • From Northatlanticseafood Extract
    2. Catalogue of Fish The Herring and Its Relations The Order Clupeiformes, which comprises the herring family and its relations, constitutes what is probably the most important group of food fish in the world. The clupeoid or herring-like fish all have a single dorsal fin, placed near the middle of the body. They have no lateral line, but a network of sensory canals just under the skin of the head, which seems to fulfil a similar function. Most of them travel in huge shoals. The family includes some species which spawn in, and are usually taken in, fresh water. These are the shad and their relations. Their abundance, indeed survival, depends on the state of the rivers in which they reproduce them- selves. There are now far fewer shad to be had in Europe; but on the American side of the Atlantic they continue to be numerous and important as food. I should also mention here three fish which are related to the herring and which stray north as far as Cape Cod from the warmer waters where they really belong. These are Megalops atlanticus Valenciennes, the TARPON, a magnificent sporting fish which is illustrated at the foot of the page; Elops saurus Linnaeus, the ten-pounder; and Albula vulpes (Linnaeus), the bone- fish. The first two belong to the family Elopidae, the last to the family Albulidae. None of them is important as a food fish in our area, but North American anglers take them from time to time, especially in the summer months. 26 north atlantic seafood HERRING Family Clupeidae Clupea harengus Linnaeus remarks Maximum length 40 cm, but the Spanish: Arenque usual adult length is about 20 to 25 cm.
    [Show full text]
  • Good Morning!
    Good Morning! We serve only Grade AA Local Eggs with choice of Home Fried Potatoes, Cottage Cheese, freshly sliced Tomatoes, or Fresh Fruit Cup, plus choice of Toast, Bagel or Muffin with Butter or Cream Cheese and Preserves, or Biscuit and Gravy. Egg Substitute or Egg Whites may be substituted for 1.50 extra. Juices, etc. Eggs Orange or Grapefruit Juice . 3 .95 Two Eggs any style . 9 .95 Apple Juice . 3 .95 One Egg any style . 8 .95 Tomato Juice . 3 .95 Bacon or Sausage and Eggs . 11 .95 Cranberry Juice . 3 .95 Ham or Beef Patty and Eggs . 13 .95 Lox and Eggs and Onions Scrambled . 16 .95 Mimosa . 7 .95 Eggs and Onions (with Lox on the side) . 19 .95 Shochu Bloody Mary . 7 .95 Corned Beef Hash and Eggs . 13 .95 Eggs and Onions . 11 .95 Fruit Eggs, Mushrooms and Onions . 12 .95 Half Grapefruit . 3 .50 Kipper and Eggs and Grilled Onions . 15 .95 Half Cantaloupe . 3 .95 Frank or Knackwurst and Eggs . 13 .95 Bowl of Strawberries (with sour cream) . 6 .95 Philadelphia Style Steak and Eggs . 16 .95 Bowl of Bananas (with sour cream) . 6 .95 Rib Eye Steak and Eggs . 25 .95 New York Steak or Top Sirloin and Eggs . 16 .95 Fresh Fruit Bowl . 6 .95 Chicken Fried Steak and Eggs . 13 .95 Fresh Fruit Cup . 3 .95 3 Egg Omelette Pancakes, etc. D .Z ’s. Delicatessen Omelette (pancake style) . 13 .95 Sugar-Free Syrup available Corned Beef or Pastrami & Eggs (pancake style) . 14 .95 French Toast (made with Egg Bread) .
    [Show full text]
  • Cooking with Glass Ovenware
    Technological University Dublin ARROW@TU Dublin Pamphlets Publications 1938 Cooking with Glass Ovenware Phoenix Glass Oven Ware Follow this and additional works at: https://arrow.tudublin.ie/culhispam Part of the Other Food Science Commons Recommended Citation Phoenix Glass Oven Ware, "Cooking with Glass Ovenware" (1938). Pamphlets. 24. https://arrow.tudublin.ie/culhispam/24 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Pamphlets by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ) JC.f/1 / .:•. Page Page .A.lmouu Tart 33 Ginger Pear Salad 44 .Apple Surprise ... 26 Ginger Cake ... 38 .Apple Spice Pudding 31 Golden Rice Pudding 33 .Apple Snow . .. 44 Hake Au Gratin 13 .Bacon and Prune Savoury 21 Hints on How to get Best Bacon and Egg Savoury 17 Service from Phoenix .Bacon and Fish Rolls ... 11 Improved Oven Glass 48 Bacon and Walnut Savoury 19 Kipper Salad 43 !Baked Stuffed Cucumbers 4 Lemon Pie ... 33 <Baked Herrings ... .. 10 Love Apple Pie 7 Baked Gooseberry Pudding 27 Mayfair Grill 21 Baked Liver ... ... .. 1G Marrow Soup 4 Baked Beef Steak Pudding 17 Moulded Fish Salads 47 Baked Pork Chops ... 20 Mock Filet Mignon 20 Bal..ed Rhubarb ... 29 Mocha Cake ... 37 Baked Custard 26 Mushrooms Au Gratin 6 Banbury Apple Pie 29 New Zealand Steak 1~ Braised Tomatoes ... 7 Norwegian Cream 44 Braised Chicl<en .
    [Show full text]
  • Confectionary
    TOFFE E Thornton's Special Toffee Bag $ 4.99 Thornton's Liquorice Toffee Bag $ 5.99 Walkers English Creamy Toffee $ 5.99 Walkers English Creamy Toffee (Bulk - 8oz) $ 4.99 Walkers Assorted Toffee (Bulk) $ 4.99 Walkers Liquorice Toffee Bag $ 5.99 Walkers Liquorice Toffee (Bulk) $ 4.99 Walkers Treacle Toffee Bag $ 5.99 Walkers Treacle Toffee (Bulk) $ 4.99 Walkers Chocolate Eclairs (Bags) $ 5.99 Walkers Chocolate Eclairs (Bulk) $ 4.99 Walker Brazil Nut Toffee (Bulk) $ 4.99 CONFECTIONARY Walkers Chocolate Toffee (Bags) $ 5.99 FOX 'S CHOCOLATE BARS P ric e CHOCOLATE BARS P ric Glacier Mints $ 5.25 e Bournville Standard $ 1.75 Mars Galaxy Caramel $ 1.99 Glacier Fruits $ 5.25 Cadbury Buttons (Milk Chocolate) $ 1.65 Mars Galaxy Counters $ 1.75 CANDY LAND Cadbury Buttons (White Chocolate) $ 1.65 Mars Milky Way $ 1.65 Refreshers $ 1.30 Cadbury Caramel (Standard) $ 1.65 Mars Topic $ 1.65 Sherbert Fountains $ 1.05 Cadbury Crunchie (Standard) $ 1.65 Mars Maltezers $ 1.65 BARRATTS Cadbury Curly Wurly $ 1.25 Mars White Maltezers $ 1.65 Dib Dabs $ 0.99 Cadbury Dairy Milk (Standard) $ 1.65 Mars Bars $ 1.65 Nougat $ 1.65 Cadbury Dairy Milk (200g) $ 6.99 Mars Minstrels $ 1.99 Dolly Mixture $ 4.99 Cadbury Double Decker $ 1.65 Mars Ripples $ 1.99 CHE WITS Cadbury Dream $ 1.65 Nestle Aero (White Chocolate) $ 1.70 Strawberry Flavour $ 1.30 Cadbury Flake $ 1.65 Nestle Aero (Mint) $ 1.70 Blackcurrant Flavour $ 1.30 Cadbury Flake Dipped $ 1.75 Nestle Aero (Orange) $ 1.70 Fruit Salad Flavour $ 1.30 Cadbury Fruit and Nut (Standard) $ 1.65 Nestle Kit Kat Four Finger
    [Show full text]