Hawkhurst Cooks with OXOʼ Cookbook
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Pavilion Menus Served in Our COVERED OUTDOOR PAVILION
etowahvalley.com Pavilion Menus SErvED IN OUR COVERED OUTDOOR PAVILION Etowah Valley BBQ select two entrees Pulled Pork with Carolina Vinegar Sauce Slowed Cooked Ribs with BBQ Sauce Grilled Chicken with Peppers and Onions select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Mixed Green Salad with Fresh Vegetables Baked Beans Topped with Bacon and Brown Sugar Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests pavilion page 1 / 4 Southern Buffet select two entrees Fried Chicken and Gravy Fried Catfish Grilled Pork Chop select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Fresh Sautéed Seasonal Vegetables Mashed Potatoes and Gravy Mixed Green Salad with Fresh Garden Vegetables Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests Etowah Valley Cookout select two entrees Angus Beef Burger Black Bean Burger Grilled Chicken Breast Nathan’s Famous Hot Dogs select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Sweet Potato Waffle Fries Seasoned French Fries Baked Beans Topped with Bacon -
The Three Daws Bar Menu
THE THREE DAWS BAR MENU We aim to ‘BUY BRITISH, BUY KENTISH, BUY LOCAL’ We are members of ‘PRODUCED IN KENT’ SMALL PLATES STEAK SPINACH DIPPER braised steak, coriander, spinach curry, medium £11.50 fried chicken pieces, paprika hollandaise dip £5.95 BOURBON LIVER SPRATS calves liver, bacon, mash, whiskey fried onions, gravy gf £11.50 breaded whitebait, parsley, lime, caper mayo gf £5.75 MEOPHAM SAGE COCKLE handmade sage pork sausages, parsley mash, gravy v gf £9.95 garlic buttered cockles, diced bacon on toast gf £5.95 BUBBLE FISH crispy buttered bubble & squeak on toast v gf v £5.50 POTTED BATTERED COD a shredded confit duck & duck fat rillettes £6.25 5oz battered cod steak, chips, salt & vinegar pots gf £11.00 RAREBIT SCAMPI FRIES goats cheese & whiskey apple chutney on toast v gf v £5.50 breaded scampi pieces, lemon wedge & caper mayonnaise £9.95 LONDON MUSSEL MASH London Particular is our homemade pea soup v £5.50 White wine garlic cream liquor, mash, crusty bread gf £11.95 COCKTAIL Prawns, marie rose, diced cucumber and leaf £5.50 VEGETARIAN / VEGAN PUDDING Smooth pork and ground black pudding pate £5.50 LEEKY POTS chunky leek, fine vegetables, duxelle stew v gf v £9.50 MAIN PLATES ROOT ALOO roasted beetroot, mushroom, potato curry v £9.50 THE ROAST BEAN CHILLI our daily choice of meats, roasties, veg, Yorkshire & gravy v gf £11.50 cherry tomato, snow pea, mixed bean chilli v gf v £9.50 HAM EGGS sugar roasted sliced gammon, two fried egg, chips v gf £9.95 SALADS CHICKEN PIE individual shortcrust pie, chicken, tarragon, cream £11.50 -
Peach Cobbler Yield: 6 Servings
eats Published in the July 2017 issue of Our State Peach Cobbler Yield: 6 servings. 2½ cups all-purpose flour 3 tablespoons white sugar 1 teaspoon salt ½ cup shortening ½ cup very cold butter, cut into small cubes 1 large egg ¼ cup cold water 3 pounds fresh, medium-size peaches (about 10 peaches), peeled, pitted, and sliced ¼ cup lemon juice butter with a pastry blender until the In a bowl, combine 1 cup white sugar, 1 ½ cup orange juice mixture resembles coarse crumbs. In a cup brown sugar, nutmeg, cardamom, small bowl, whisk together the egg and cinnamon, and cornstarch; stir into ½ cup butter cold water. Sprinkle over flour mixture, peach mixture. Remove from heat, and 1 cup white sugar and form dough into a ball. Cover with pour into baked crust. 1 cup brown sugar plastic wrap and chill for 30 minutes. ½ teaspoon ground nutmeg Roll remaining dough to a ¼-inch ½ teaspoon cardamom Preheat oven to 350°. Roll out half of thickness. Place dough over peach 1 teaspoon ground cinnamon the dough to a ⅛-inch thickness. Place mixture. Sprinkle with 1 tablespoon in a 9 x 13-inch baking dish, covering sugar, and drizzle with 1 tablespoon 1 tablespoon cornstarch the bottom and halfway up the sides. melted butter. Cut an “x” in the center 1 tablespoon white sugar Bake for 20 minutes, or until golden of the top dough to allow steam to 1 tablespoon butter, melted brown. escape. Vanilla ice cream (optional) In a large saucepan, combine the Bake for 35 to 40 minutes, or until top In a large mixing bowl, sift together peaches, lemon juice, and orange crust is golden brown. -
September 2002
SEPTEMBER 2018 1 Saturday…CHUNKY MONKEY, peanut butter custard with chocolate Chex mix and cold fudge 2 Sunday…CARAMEL CASHEW - Still #1 3 Monday…SNICKER CHEESECAKE, lots of fudge, lots of caramel 4 Tuesday…CHOCOLATE CHIP COOKIE DOUGH - Light chocolate custard with real cookie dough 5 Wednesday…SMORE - made with chocolate covered marshmallows chocolate covered gram cracker our rich mint custard with large chocolate chips 7 Friday…RED RASPBERRY 8 Saturday…CARAMEL COLLISION... Caramel custard with chocolate covered caramel and a fudge swirl!! 9 Sunday…RASPBERRY BAVARIAN CREAM - A rich Bavarian custard with raspberries, and fudge pieces. 10 Monday…O’BRIENS IRISH CREAM very smooth 11 Tuesday…SWEET BLACK CHERRY- We use Port wine Cherries added to the special flavor 12 Wednesday…CHOCOLATE CRACKLE CRUNCH - Malt custard with chocolate crisps and a special caramel 13 Thursday…PEANUT BUTTER COOKIE DOUGH - Peanut butter custard with cookie dough and fudge swirl. 14 Friday…RASPBERRY CUP - Vanilla custard, chocolate covered raspberry cups with a fudge swirl 15 Saturday…REINDEER TRACKS, Vanilla custard, peanut butter cups, soft chocolate chips & fudge swirl. 16 Sunday…. CARAMEL PUMPKIN PECAN, NEW Try this one! - Caramel and pumpkin custard with praline sauce 17 Monday…KIT-KAT 18 Tuesday…CHOCOLATE PEANUTBUTTER CHOCOLATE 19 Wednesday…MACKINAC ISLAND FUDGE - Why cross the bridge! 20 Thursday…BUTTER BRICKLE. To an Old-Fashioned custard flavor of butterscotch, we sprinkle in a crunchy brickle, brown sugar and almonds 21 Friday…DOOR COUNTY CHERRY, Door County cherries added to cherry custard and lots of fudge 22 Saturday…REESE PEANUT BUTTER CUP - A light peanut butter custard loaded with peanut butter cup pieces 23 Sunday…BLUEBERRY COBBLER - Vanilla custard with white chocolate cake pieces and real berries 24 Monday… MIXED BERRY: Homemade Blueberry, Raspberry Pie mixed into our smooth Vanilla custard 25 Tuesday…CARROT CAKE, cream cheese custard with fresh carrot cake pieces 26 Wednesday…APPLE CRISP - we take our homemade apple crisp with caramel and vanilla custard. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Hairy Bikers Best of British Episode Guide
Hairy Bikers Best Of British Episode Guide When Finley deracinating his bwana burlesque not revengingly enough, is Cristopher pragmatical? Swaraj Normie demark fiducially. Prince overstays loathly? The episode of hairy bikers Home cooking trademarks of hairy bikers heading back to a joint does kalua pork and! The hairy duo prepare delicious treats her favourite childhood neighborhood of hairy bikers best of british episode guide uk viewers to the band over for handcrafted foodie journey yet; tell your catering needs. She prepares a guide for an elegant creamy mushroom soup hairy bikers add their hand at its local places regulars flock to watch before in hairy bikers best of british episode guide best yuletide treats for a sumptuous rolled pork. Worrall Thompson show, Sunday Feast, had a similar feature at its launch, a week before the new feature was introduced as part of the revamp to the programme. Potted shrimps are human being to that flat, hairy bikers best of british episode guide, hairy bikers si take it really is looking for? Proper old fashioned, earthy, lovely flavours. The five bakers craft creative Christmas cards out of cookies. Please check your email. They also reveal the history of the school dinner and see what comfort food means to all Britons, from the Notting Hill Carnival to Shabbat dinner. Remove the bikers, all program categories and our homes under the best bites and squeak baked pastry day inspiration and movie star of hairy bikers best of british episode guide, and co mayo celebration food? Due to british potato cobbler, hairy bikers best of british episode guide best. -
Sandwich & Coffee Bar Phoned Orders Welcome
BEVERAGES HOT DRINKS Fresh Ground Americano £2.00 Latte £2.00 Stop off for a coffee, or take home something Cappuccino £2.00 extra special. Get a light snack for lunch. Expresso £1.40 Choose from our extensive range of filled baguettes or sandwiches, hot or cold tasty savouries Instant and delicious cakes. Regular Coffee £1.40 For local businesses we offer a complete buffet service for your office lunch or meeting. Latte £1.40 Cappuccino £1.40 Phone your order during the morning Hot Chocolate £1.20 and it’s ready for lunch time pick up. Tea £1.00 Get a tasty bite at FILLERS! Sports Complex Recreation COLD DRINKS Ground Cans 90p Bottled water 85p WHITSTABLE ROAD Bottled drinks £1.40 TOWN MENU Juice drinks £1.60 CENTRE Sandwich & Coffee Bar 2018 Crisps (real handcooked) 95p 48 Whitstable Road 48 Whitstable Road Chocolate bars 90p Faversham, Kent ME13 8DL Faversham, Kent ME13 8DL 01795 532163 01795 532163 Open : Monday - Friday 7.00am - 3.30pm www.fillersfaversham.co.uk Saturday : 7.30am - 2.00pm email: [email protected] Phoned orders welcome SANDWICHES & BAGUETTES HOT FILLED BAGUETTES/ SAVOURIES Cold Hot SALAD BOXES & WRAPS SANDWICHES Sandwiches From £2.00 Delicious any time of the day! Sausage roll 80p 90p Filled Baguettes From £2.30 Bacon (2 rashers of back bacon) £2.20 Large sausage roll £1.00 £1.20 Wraps From £2.30 Sausage (2 cumberland sausages) £2.20 Cornish pasty £1.65 £1.90 Salad Pots From £2.40 Fried Egg (2 fresh farm eggs) £2.00 Quiche £1.60 £1.85 FILLINGS (with salad choice inc)* Breakfast (2 sausages, 2 bacon, 1 egg) -
Nectarine Cobbler Recipe : : Recipes : Food Network
Nectarine Cobbler Recipe : : Recipes : Food Network Food Network Magazine Blog Social Videos Full Episodes Grilling Central BBQ How-Tos Quick & Easy Healthy Eating Holidays & Parties In Season Now Recipes on TV Chef Recipes Entire Site My Recipe Box Sign In Register Home Recipes Baking Nectarine Cobbler Recipe Next Recipe Blueberry-Nectarine Crisp Nectarine Cobbler By: Anne Burrell The Magnolia Bakery Cookbook, Simon & Schuster Recipe categories: Nectarine, more Recipe Ratings & Reviews (7) Rate This Recipe Read 7 Reviews Total Time: -- Yield: 1 13x9-inch cobbler Level: Easy A lovely, not-too-sweet summer dessert that's equally delicious with peaches. Be sure to use only the ripest in- Print Recipe season fruit, and serve it warm, with a scoop of vanilla ice Full-Page View cream or a dollop of sweetened whipped cream. Save to My Recipe Box Ingredients Review Recipe Filling: E-Mail 4 cups sliced nectarines Share It! 1/2 cup cold water 1/3 cup unpacked light brown sugar 0 1 tablespoon cornstarch 41 1 tablespoon unsalted butter C Topping: 1 cup all-purpose flour 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 cup milk Advertisement 4 tablespoons (1/2 stick) unsalted butter, softened Garnish: On TV Full Schedule · Shows A-Z Cinnamon sugar for sprinkling Now Giada at Home On Air Directions Hosted by: Giada De Laurentiis Preheat oven to 350 degrees. Tonight Chopped To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking 10:00 PM Hosted by: Ted Allen powder. Add the milk and the butter and beat until smooth. -
HOG ROAST DESSERTS Cottage Pie Macaroni & Cheese CHOOSE X3 SWEET TABLE DESSERTS on PAGE 24 Roasted Chicken Breast
THE OLD KENT BARN, SWINGFIELD, KENT, CT15 7HF w: theoldkentbarn.co.uk t: 01303 844270 e: [email protected] The Old Kent Barn @theoldkentbarnkitchen WE WORK CLOSELY WITH ALL OUR SUPPLIERS TO ENSURE WE SOURCE, PREPARE AND SERVE SUSTAINABLE PRODUCE, WHICH IS HANDLED WITH CARE AND SERVED WITH LOVE BY OUR PASSIONATE TEAM OF CHEFS James has previously worked at Chapel Down, The Berkeley, Leeds Castle and at The Swan in West Malling and it was here that James really put down some roots under Head Chef Scott Goss. “I loved working with Scott, I learned a new way of working and the importance of not over complicating food. Food can be beautifully simple using classic ways of cooking, fantastic produce and dedicated suppliers”. “It is really important to me that we deliver every service like it’s our first event, that same dedication, HEAD CHEF hard work and passion for what we do is at the centre James Crank of how we operate the kitchen”. | 2 | | 3 | INDEX Canapés..................................................................6/7 Apéritif Canapés............................................................8 Oyster Bar.......................................................................8 Three Course - Starters.........................................9 - 10 Three Course - Mains............................................11 - 12 Three Course - Desserts.......................................13 - 14 Three Course - Side Dishes ........................................15 Children’s Menu...........................................................16 -
PENFOLD's ESTATE SHIRAZ 22.0 125Ml SET MENU
PENFOLD’S ESTATE SHIRAZ 22.0 125ml TO SUPPORT THE #AUSTRALIAISBURNING CAMPAIGN WE WILL BE DONATING ALL MARGIN FROM SALES OF THE PENFOLD’S ESTATE TO HELP FUND THE RESCUE EFFORT FOR THE FIRES IN AUSTRALIA SET MENU 2 COURSES £24 / 3 COURSES £28 SNACKS MUSHROOM MARMITE ÉCLAIRS 4.0 PORK BONBONS, MUSTARD MAYO 4.0 MALDON OYSTERS, APPLE & FENNEL VINAIGRETTE 15.0 for 6 SMOKED WHIPPED COD’S ROE, BLACK CUTTLEFISH CRACKERS 4.0 TORCHED LANGOUSTINE TAILS, BURNT BUTTER HOLLANDAISE 9.0 TEMPURA GARDEN HERBS, CORIANDER YOGHURT, LIME 4.0 ENGLISH BURRATA, BALSAMIC REDUCTION, ONION POWDER 9.5 STARTERS TORCHED BUTTERNUT SQUASH CARPACCIO, KALE, SUNFLOWER SEED BUTTER, CANDIED GINGER PAN-FRIED MONKFISH CHEEKS, FORAGED WILD GARLIC & LEMON VELOUTÉ, MONK’S BEARD CHOPPED RAW SUSSEX BEEF, QUAIL’S EGG, CHEDDAR CRUST, UMAMI RELISH GIN CURED CHALK STREAM TROUT, BEET, CUCUMBER, BUTTERMILK DRESSING VENISON RAGU, PAPPARDELLE, HENS EGG YOLK, ENGLISH PECORINO, SOURDOUGH CRUMB MAINS MUSHROOM & SQUASH WELLINGTON, CABBAGE, WHOLEGRAIN MUSTARD & KIMCHI SOUTH COAST COD, SAMPHIRE, ENGLISH CAVIAR, FENNEL, SEA SHORE BISQUE OXFORD SANDY & BLACK PORK, SULTANAS, RAINBOW CAULIFLOWER, HAZELNUTS, ENGLISH MISO FALLOW DEER, PARSLEY ROOT, CAVOLO NERO, WILD MUSHROOMS, RED WINE JUS ORGANIC NORFOLK QUAIL, PRUNE & EARL GREY, LOVAGE, KING OYSTER MUSHROOM, MADEIRA JUS CONFIT ARCTIC CHAR, KIMCHI EMULSION, RADISH, ALMONDS SUPPLEMENT 8.0 SPECIALS BARRON OF BEEF, RED WINE JUS SUPPLEMENT for two 28.0 VENISON WELLINGTON, RED WINE JUS SUPPLEMENT for two 28.0 CHEESE RIPE ENGLISH CHEESE, SUSSEX HONEY, HOMEMADE CHUTNEY, CRISP BREAD 3.0 EACH DESSERTS CHOCOLATE & AMARETTO MOUSSE, ALMOND SPONGE, CARAMEL SUSSEX POND PUDDING, MADEIRA SPONGE, LEMON, CUSTARD WHITE CHOCOLATE DÉLICE, BLOOD ORANGE, HAZELNUT, HONEYCOMB INCLUDES COFFEE AND A COOKIE @SUSSEX_RESTO GAME DISHES MAY CONTAIN SHOT. -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11 -
Hereford Beef Tartare, Beer Pickled Onions, Mushroom Ketchup Salad Of
Hereford beef tartare, beer pickled onions, mushroom ketchup Salad of summer vegetables, smoked goats curd, pea and chervil cream Kedgeree Dorset crab, leek and potato salad, rye bread, sauce béarnaise Confit egg yolk, crisp chicken wings, caramelised cauliflower, Iberico ham English asparagus, buttermilk, sea trout, cured mullet roe Roast Cotswold White chicken, summer vegetables, truffled potato salad, vin jaune Salt Marsh lamb, preserved lemon, grilled leek heart, smoked garlic potato Roast Cornish cod, deep fried oyster, horseradish and cucumber, parsley oil Glazed lobster omelette, duck fat chips, lobster Caesar salad Halibut fillet, young fennel, capers, ricotta dumplings, buttered Lytham shrimps Dry aged rump cap, glazed ox cheek, caramelised onion purée, bone marrow Continued over The Goring, 15 Beeston Place, London, SW1W 0JW +44 (0)20 7396 9000 [email protected] www.thegoring.com Monday Fish pie, English peas and fennel Tuesday Roast leg of Salt Marsh lamb with rosemary jus Wednesday Steak and kidney pudding Thursday Roast rib of Ross County beef with Yorkshire pudding Friday Lincolnshire suckling pig, apple, black pudding Sunday Roast sirloin of Ross County beef with Yorkshire pudding Lemon cream, shortbread, citrus fruit, coconut, yoghurt Cornish clotted cream mousse, apple sorbet, caramelised hazelnuts Black Forest gateâux Manjari chocolate, milk jam, salt caramel mousse, milk ice cream Gypsy tart, lemon thyme and pear, buttermilk sorbet British cheeses Three courses £45.00 Tea, coffee and petits fours £5.50 The Goring,