Sunday Roast Menu

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Sunday Roast Menu 2 Courses £16.95 Choose one of the below main dishes with your choice of starter or dessert from the main menu. Half roast chicken 12.95 Banyan feast 16.50 (£3 supplement with set menu) Roasted and seasoned with sea salt and thyme. Medium rare roast sirloin and half chicken roasted with sea salt and thyme. Served with fluffy roast Maris Pipers, Roast sirloin of black Angus beef 13.95 crushed swede and carrot, seasonal greens, 2 Yorkshire From traditional British breeds to consistently provide puddings and our best gravy. quality meat. Served medium rare. The above roasts are served with fluffy roast Maris Pipers, Sides crushed swede and carrot, seasonal greens, Yorkshire pudding and our best gravy. Jug of gravy - on the house! Yorkshire pudding 1.00 Cauliflower cheese suet pudding (v) 12.95 Roast potatoes 1.00 With mature cheddar and grain mustard. Served with creamy mashed potato, crushed carrot and swede, seasonal Pigs in blankets 3.95 Any greens, Yorkshire pudding and gravy. Cauliflower cheese 2.95 Spiced red cabbage 2.95 2 for £5 (v) Vegetarian. If you have a food allergy or are sensitive to certain ingredients, please ask a manager for assistance. Due to the way our food is prepared it is not possible to guarantee the absence of allergens in our meals. Not all allergens are listed on the menu. We do not include ‘may contain’ information. Our menu descriptions do not include all ingredients. A full list of ingredients used in each dish is available for your peace of mind. BA079.

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Mains Off the Grill Sides Lunch, Brunch & Later
FOOD — CHOOSE 3 FOR £10.00 — Proper Olives £3.00 Warm Haggis Scotch Egg £4.00 Hot & Spicy Korean Wings £3.75 Selection of Stone Baked £3.50 homemade brown sauce chilli & coriander jam & Homemade Breads Stone Baked Flat Breads £3.50 Charlie’s Cheshire butter garlic butter & rocket or sun-blushed Breaded Cod Cheek “Scampi” £4.25 Smoked Mushroom £3.75 tomato, mozzarella, ripped basil chunky tartare sauce & Pork Chipolatas beer mustard mayo Chicken Liver Pate £5.50 Herbed Goats Cheese £5.50 Pan Fried Lamb’s Liver £6.00 Smoked Haddock £5.50 apricot & ginger chutney, salad of roasted beets, pickled plums, bubble & squeak rosti, & Parmesan ‘Frittata’ toasted bread walnuts & rocket red onion gravy watercress Oven Baked Field Mushrooms £5.00 Bit of Soup Market Price ‘Half pint’ of Menai Mussels £6.00 garlic cream bruschetta bit of bread, Charlie’s Cheshire butter cider & spring onion, sour dough LUNCH, BRUNCH & LATER Honey Glazed Ham & £7.50 Seafood Club Sandwich £9.50 Smoked Salmon Niçoise £12.50 Salad of Shaved Rare Beef £11.50 Montgomery’s Cheddar king prawn marie rose, hot smoked crispy egg, purple potato, fine beans, olive buckwheat, butternut squash, pickled Bloomer Toastie salmon, gem, cucumber & sun blush tomato salad plums, glazed beets & pomegranate dressing Toasted Welsh £7.00 The White Horse Burger £12.50 Chicken Caesar Salad £11.50 Rarebit Muffin coarse ground, hand pressed burger, sweet wedged iceberg, shaved parmesan, poached hen’s egg, smoked mustard ketchup, brioche, roast pancetta, marinated anchovies, mushroom marmalade smoked
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Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food.
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Sunday Roast Lunch
SUNDAY ROAST LUNCH All Sunday roasts come with mixed vegetables, roast potatoes, Yorkshire pudding and gravy Aged sirloin of beef 14.95 Rich red wine jus and Yorkshire pudding Loin of pork 13.95 Sausage, onion and sage stuffing Roasted chicken 14.95 Roasted with lemon and thyme Leg of lamb 14.95 Rich red wine jus Roast trio 15.95 Sirloin of beef, Roasted chicken and Leg of lamb Brie and beetroot tart (v) 11.95 In kale pastry Add a little something extra to your roast Pigs in blankets 2.50 Yorkshire pudding (v) 1.00 Cauliflower cheese (v) 2.95 Sausage, sage and Roast potatoes (v) 3.50 onion stuffing 1.95 Pork crackling 2.50 (v) Suitable for vegetarians If you have a food allergy - please speak to your server before you order your food and drink, who will tell you about the allergenic ingredients in our dishes. All weights are approximate before cooking. Some items on this menu may contain nuts or nut derivatives. All items are subject to availability. All prices include VAT. (TLS0418) Gratuities are discretionary We hope you enjoy your visit. Please feel free to discuss anything with the manager or write to our Customer Services Manager at: McManus Managed Pub Group, Kingsthorpe Road Northampton NN2 6HT Tel: 01604 713 601 www.mcmanuspub.co.uk SUNDAY ROAST LUNCH THE LAMPORT SWAN Harborough Road, Lamport Northampton NN6 9EZ Tel: 01604 686 555 Email: [email protected] www.theswanatlamport.co.uk MENU NIBBLES AND SHARING STARTERS Roasted carrot houmous (v) 5.95 Provence style Spinach and asparagus salad (v) 6.50 Hot smoked salmon
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Harrow Road Café
Meals served from 8:30 AM – 4 PM EST HISTORIC RUGBY’S HARROW ROAD CAFÉ O Happy Day Neighbor! ~~~ Good Morning! 9am – 11am Cafe Frittata Crust free egg pie and a side of fruit. Ask your server for today’s fresh ingredients. 9.95 Pioneer Breakfast Platter two eggs, three slices of bacon or two sausage patties, house made biscuit with white gravy or Pullman’s Loaf toast, roasted potatoes and sliced tomato. 9.95 Percy Cottage Pancakes large stack with bacon or sausage and fresh fruit. 8.95 Maggie’s Nosh two eggs, Pullman’s Loaf toast and sliced tomato. 4.95 Afternoon Meal! 11am – 4pm Sunday Roast 1st Sunday ~ fried shrimp with house cocktail sauce 2nd Sunday ~ house made meatloaf 3rd Sunday – spicy fried chicken and waffles with muddy pond sorghum gravy 4th Sunday – open faced pot roast sandwich our Sunday Roast is served with mashed potatoes, daily vegetable and a side salad. 12.95 Shepherd’s Pie seasoned pot roast with green peas, carrots, celery, and onion, simmered in a house made sauce, topped with mashed potatoes and served with a side salad. 11.95 Rugby Burger 8 oz of fresh ground round with Cheddar or Swiss, served on a Kaiser Roll, along with fries or fruit. 10.95 Ploughman’s Lunch rye bread and sweet-churned butter, Muddy Pond cheese, pickled okra, dark mustard and thick sliced Virginia style ham. 10.95 Harrow Road House Salad mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas. 4.95 Dressings: Dijon Vinaigrette, Italian, 1000 Island Grilled Chicken Salad tender, marinated grilled chicken, mixed Romaine and Green Leaf lettuces, grated carrots and cucumbers, tomatoes, shredded cheddar and roasted chickpeas.
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Sunday Roast Menu1
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Mum's Sunday Roast Beef Ingredients & Method Serves:4 Preparation Time
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Sunday Lunch 12-2Pm /Dinner 5-7.30Pm Entrée
Sunday Lunch 12-2pm /Dinner 5-7.30pm Entrée Soup of the day with warm sour dough 12 Oysters sourced daily served natural on ice with lemon cheek 19/34 Sautéed wild mushrooms on char grilled sour dough with watercress and shaved pecorino 18 Tagliatelle with Ragu of slow braised lamb shanks, roasted tomatoes and Parmesan 18/26 Baby beetroot and goat's cheese salad with toasted hazelnuts, wild rocket leaves, chive and hazelnut vinaigrette 18 Duck liver parfait with onion marmalade, pickles and brioche toast 20 Crisp fried baby calamari with romesco sauce, oregano and preserved lemon 18/26 Main Cook’s Garden Sunday ‘Roast of The Day’ and traditional accompaniments served with roasted vegetables and pan gravy 28 Salad of smoked salmon, watercress and French beans with green olives, soft poached free range egg and red wine dressing 22 Grilled ‘Fish of the Day’ with lemon mayonnaise and steamed green vegetables in olive oil and sea salt 28 Beer battered ‘Fish n Chips’ served with homemade tartare sauce and citrus 26 Char grilled grain fed fillet of beef with tomato and grain mustard relish, pan jus and shoestring chips 37 Slow roasted Duck Maryland with wombok and sesame salad, ginger and shallot dressing 34 Sides Warmed sourdough with extra virgin olive oil and balsamic 2 Marinated Kalamata Olives 5 Wild rocket leaves, red wine vinaigrette, shaved pecorino 8 Steamed green beans with extra virgin olive oil and sea salt 8 Shoestring chips 8 Kids (Under 12’s only) includes ice cream and soft drink 20 Pasta ‘Roast of the Day” Steak and chips Fish and chips Chicken schnitzel and chips AWARDED BY GOOD FOOD GUIDE 2012 Minimum credit card charge $15.
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Allergen Menu Allergen Menu
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Chicken Soup for the Soul Sucking a Thumb’
Comfort food is about dishes such as Nigel for mashed potato and includes such nursery Slater’s roast-chicken risotto, using the left- stalwarts as fishcakes and rice pudding, overs from Sunday lunch. A little meditative plus a divine chocolate fudge cake, which chopping of shallots, followed by 20 minutes ‘Serves 10. Or one with a broken heart’. of mindful stirring—accompanied, of course, There’s also a recipe for one of the most by a glass of the wine you’ve sloshed over soothing, restorative things there is to eat: the rice. The result, says Mr Slater in his chicken soup. book Real Food, is ‘as soothing as The inspiration for a bestselling series Chicken soup for the soul sucking a thumb’. of American self-help books, Chicken The secret is how these foods make Soup for the Soul, and known as ‘Jewish us feel, whether it’s the starchy penicillin’, recent studies have found the The rest of the world may laugh, but shepherd’s pie, steak-and-kidney pudding and embrace of rice, potatoes or pasta or the broth to contain anti-inflammatory and pleasurable hit of chocolate. On a physical antibacterial properties. As with the stirring treacle sponge remain on our menus like old friends, lifting spirits in times of need. level, they are uplifting. About 20 years of risotto or ricing of potatoes, it’s doubly Flora Watkins dives into the best of British comfort food ago, there was a book called Potatoes soothing—once in the making and again Not Prozac, which advised people with in the eating.
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Lumleybarandloungemenu
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Con Club Sunday Roast
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Suet - Wikipedia Page 1 of 5
Suet - Wikipedia Page 1 of 5 Suet From Wikipedia, the free encyclopedia Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional Calf suet puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually by repeating the entire process. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods. Contents ◾ 1Trade ◾ 2 Cuisine ◾ 3 Availability ◾ 4 Vegetarian alternative ◾ 5 Cultural and religious restrictions ◾ 6Bird feed ◾ 7 Suet-based recipes ◾ 8See also ◾ 9 References Trade In the 17th century economy of the Viceroyalty of Peru, Chile's husbandry and agriculture based economy had a peripheral role exporting mainly suet, ch'arki and leather to the other provinces of the viceroyalty. The importance of this trade led Chilean historian Benjamín Vicuña Mackenna to label the 17th century the century of suet (Spanish: siglo del sebo).[1] Cuisine Suet is essential in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes.
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