Valentines Afternoon Teas

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The Juliet Afternoon Tea £15 Valentines Selection of Finger Sandwiches: Smoked Salmon, Lemon & Black Pepper, Cream Cheese & Cucumber, Honey Roast Afternoon Teas Ham Salad, Aphrodite Chicken Mayo. Brie & Cranberry Tartlet, Crispy Filo Pastry Sausage Roll Our Afternoon Teas are the Perfect Gift to Homemade Plain Scone, Clotted Cream & Tiptree Strawberry Jam send to the one you love this Valentines day. Passion Fruit Mousse Slice Dark Chocolate & Caramel Tart Our Juliet Tea is a Classic afternoon Tea Raspberry Meringue Heart Plain Scone, Clotted Cream and Tiptree Jam All Comes in a Red Ribbon Tied Box with a Single Red Rose Whilst Our Romeo Tea is More of a Savoury Tea The Romeo Afternoon Tea £15 Cheese Scone, Cream Cheese and Chilli Jam Selection of Finger Sandwiches: Smoked Salmon, Lemon & Black Pepper, Cream Cheese & Cucumber, Honey Roast Valentines Teas are available Ham Salad, Aphrodite Chicken Mayo. Wednesday 10th till Saturday13th Feb Brie, Leek & Bacon Tartlet, Sausage Roll, Pork Pie with Piccalilli Homemade Cheese Scone, Cream Cheese & Chilli Jam Delivery available Free of Charge locally Scone can be swapped for a cream and jam one if preferred Passion Fruit Mousse Slice Delivery charge required for Clacton Area Dark Chocolate & Caramel Tart Add Prosecco 20cl Bottle = £5 Raspberry Meringue Heart Prosecco 75cl Bottle= £15 All Comes in a Red Ribbon Tied Box Bottle of Ale 500ml = £3 Call: 01255 682454 Email: [email protected] www.frintongolfclub.com.

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Pork Pie Recipe Roll the Remaining Dough to a Large Rectangle, 3Mm / ⅛ Inch Thick
Pork Pie Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round cutter cut circles from the dough, 12 if Makes 12 Takes 1 hour possible. • Butter or lard, for greasing Using a palette knife, lift eh shapes into the • 1 quantity of gluten-free hot water crust holes of the muffin tray and push the pastry in pastry with fingers. • Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm / • 1 egg, beaten 3in round cutter cut out 12 circles for lids. For the Filling • 500g/18oz pork mince (ground pork) Next, add the pork filling to the cases , about • 100g/ 3½oz smoked streaky bacon, diced a tablespoon for each case. Brush the edges • 3 tsp dried sage of the pastry with beaten egg and place the • 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush • ½ tsp salt each pie with beaten egg. Make a small hole • ½ tsp black pepper in the top of each lid. Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until golden brown. Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with chutney and enjoy hot or cold. fridge and preheat oven to 200ºC fan / 220ºC / 425ºF Flour your work surface and rolling pin.
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Waddesdon Manor Pork Pie
Waddesdon Manor Pork Pie Ingredients Hot Water Pastry 200ml water 75g butter 75g lard 450g plain flour, sifted 1 pinch salt 1 egg, beaten 1 teaspoon vegetable oil (or rapeseed oil) Pork Filling ½ kg pork mince 1 large clove of garlic, crushed Pinch mixed herbs Pinch black pepper Pinch salt 1 small white onion, finely diced 100g bacon, chopped Jelly 3 gelatine leaves 250ml chicken stock Salt and pepper to taste Method For the filling Mix all the pork filling in a bowl and season. Use a frying pan to cook off a small amount and taste. Add more of any ingredients to season to your taste. Cook the rest. Put into the fridge. For the pastry Put the water, butter, and lard into a saucepan and gently heat to melt both the butter and the lard. Then bring to a gentle boil. Put the flour into a large heatproof bowl and add the salt and the egg. Mix together with a knife. Add the hot fat and water mixture and combine thoroughly. Tip the dough onto a lightly floured work surface and knead for 10 mins or until it becomes smooth and silky. Take a small jam jar and cover the outside with a light layer of oil. Cut 1/3 of the pastry off and wrap and put to the side. Roll the remaining 2/3 to ¼ inch thick. Cut a 6-inch circle and lay over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin.
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What We Stock All Items Subject to Availability and Price Change at Any Point
What we stock all items subject to availability and price change at any point Dry Aged Longhorn Beef Fillet Steak £45.00 KG/Kilogram Rump £19.95 KG/Kilogram Sirloin £28.99 KG/Kilogram Feather £21.99 KG/Kilogram Rib Eye £30.00 KG/Kilogram Minute £21.99 KG/Kilogram Topside £13.15 KG/Kilogram Top Rump £14.99 KG/Kilogram Fore Rib £18.99 KG/Kilogram Brisket £10.00 KG/Kilogram Thick Rib £11.99 KG/Kilogram Silverside £11.55 KG/Kilogram Tomahawk £21.99 KG/Kilogram Braise Steak £10.99 KG/Kilogram Dice £9.75 KG/Kilogram Mince £9.75 KG/Kilogram Oxtail £9.95 KG/Kilogram Osso Bucco £9.95 KG/Kilogram French Trimmed Forerib £25.00 KG/Kilogram Beef Heart £5.99 KG/Kilogram Picanha £22.99 KG/Kilogram Ox Kidney £6.99 KG/Kilogram Brisket On The Bone £8.99 KG/Kilogram Shin £9.99 KG/Kilogram Flat Rib £8.99 KG/Kilogram Fillet Tail £24.50 KG/Kilogram Tongue £6.99 KG/Kilogram T Bone £28.99 KG/Kilogram Rolled Sirloin Joint £28.99 KG/Kilogram Cote De Beof £22.99 KG/Kilogram Skirt £12.99 KG/Kilogram Hanger Steak £19.99 KG/Kilogram Beef Meatballs £9.50 KG/Kilogram Fillet Centre Cut £55.00 KG/Kilogram Lamb Lamb loin chop £14.99 KG/Kilogram B/Rolled Loin Lamb NoiseWe £25.00 KG/Kilogram Fillet End Leg Lamb £16.99 KG/Kilogram Boneless Leg Lamb £14.50 KG/Kilogram Rack Of Lamb £24.00 KG/Kilogram Lamb Leg Shank £13.99 KG/Kilogram Lamb Boned And Rolled Leg £16.99 KG/Kilogram Boned And Rolled Lamb Shoulder £12.99 KG/Kilogram Boned And Rolled Breast £6.99 KG/Kilogram Lamb Cutlets £13.99 KG/Kilogram Lamb Leg Steaks £21.99 KG/Kilogram Lamb Mince £12.99 KG/Kilogram Lean Lamb Dice
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Sales@Coldchoicefoods
www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
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Fall Flavor Weekend Recipes 2017
Fall Flavor Weekend Recipes 2017 These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible. To Stew a Rump of Beef Having boiled it till it is a little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-mar- joram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover in close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to the table. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 70 To Stew Pears Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill [1/2 cup] of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough.
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Our Homemade Pies on the Side
JUST A LITTLE BIT . OUR HOMEMADE PIES ON THE SIDE Vegetable Fritters (G) (V) (D) AED 28 All pies served with English thick cut chips, mushy peas and gravy Garlic Bread (G) (D) (V) AED 22 Zucchini, eggplant, onion rings, potato, cheddar cheese, Topped with cheddar cheese sour cream and spicy tomato relish Cottage pie (G) (D AED 52 Green Salad (V) AED 22 Crispy Calamari (G) AED 37 Beef, vegetables, rich gravy topped with mashed potatoes Cherry tomatoes, balsamic vinaigrette Lime mayonnaise Chicken Mushroom Pie (G) (D) AED 54 Mashed Potato (V) (D) AED 22 Poached Chicken Salad (D) AED 44 Braised chicken, button mushrooms, onion and velouté Topped with mushroom and cheese Poached chicken, turkey or pork bacon, mix green, Cornish Pasty (G) (D) AED 54 avocado, cheese, tomato and spring onion dressing Beef, potato, swede, onion, carrot and peas Sauteed Mushrooms AED 22 Ploughman’s platter (suitable for 2) (P) (G) (D) AED 79 Pepper Steak (G) (D) AED 56 Seasonal Mixed Vegetables AED 22 Cottage loaf bread, cheddar and stilton cheese, Peppered steak, onion with thick peppered gravy pork ham, pork pie, scotch egg, piccalilli, Thick Cut Fries (V) AED 22 branston pickle, brown pickled onions Homemade tomato chutney A LITTLE SUGAR . SANDWICHES AND BURGERS THE MAIN EVENT All served with malt vinegar English thick cut chips and coleslaw Roast Cornish Chicken (P) (D) AED 88 Apple and Rhubarb Crumble (G) (D) AED 38 Homemade crumble and English clotted cream Turkey or pork bacon wrapped, braised leek ,mushrooms, Red Leicester Cheese (G) (D) (V) AED 34 mashed
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Britainís Best Butchers Shop
InspirationInspirationInspirationInspirationInspiration from Britainís Best Butchers Shop Welcome to InspirationInspiration Since we were awarded the coveted accolade of Britain’s Best Butchers Shop in 2011 many customers - old and new ë- have asked us about the business, what we do and what we sell. As a result we have prepared this booklet. It tells you a little about our family business, where our meat comes from, and how we ensure quality right from the farm to your plate. Inspiration..Inspiration... ...with Beef page 4 & 5 We trust it will provide you with ...with Lamb page 6 & 7 some ideas ~ and inspiration! ...with Pork page 8 & 9 Royston Hine ...with Poultry page 10 & 11 ...with Sausages page 12 & 13 & Bacon Philip Cripps . í..with Veal, Game page 14 & 15 DIRECTORS & Offal ...with Hot Pies, Pasties West Berkshire Council Food & Hygiene Rating page 16 & 17 & Quiches ...with Cold Cuts, Pies *****EXCELLENT page 18 & Pates Full Member of the ...with Eggs page 19 National Federation & Extras! of Meat & Food Traders ...with Entertaining page 20 & 21 Our thanks to meat industry organisations EBLEX and BPEX for permission to use some of their images within this publication ...Over the Decades page 23 & 23 Traditional, local, trustworthy... Greenís meat and poultry comes from farms well known to us, often for decades. The majority are in the counties of Berkshire, Oxfordshire, and Hampshire. The farms adhere to strict codes of feed, husbandry, and animal welfare. Some have subscribed to the Soil Association. In short, using Greenís, with an established professional record and reputation, ensures that customers receive safe, high quality, and tasty meat.
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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€ .
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Perfect Pork Pie by Andrew Dixon
Perfect Pork Pie By Andrew Dixon Serves Prep time Cook time Chill time Total time 4-6 1.5 hrs 1.5 hr At least 1 hr Approx 4-5 hr Chef Skills: Pie and pastry making Ingredients for the pastry Equipment ● 290g plain flour ● Mixing bowls ● 100g lard ● Pie moulds ● 110ml water ● Pastry brush ● Pan for jelly Ingredients for filling ● Funnel ● ● 200g minced pork shoulder Rolling pin ● 25g minced pork belly ● 25g chopped pork belly Note: ingredient quantities may ● 50g smoked pancetta lardons vary depending on the size of ● ½ tsp ground mace your pie mould. We used a ● 1 tsp ground nutmeg 12cm diameter deep pie dish. ● 2 tbsp fresh chopped sage ● 2 tsp fresh chopped thyme ● 1 tsp salt Before you click play ● 1 tsp ground white pepper ● Butter for greasing the pie ● Get out all equipment & moulds weigh all ingredients ● Chop the sage and Ingredients for the pork pie jelly thyme ● 1 egg and 5ml milk beaten together to make egg wash ● 2 gelatin leaf ● 150ml chicken stock 1 of 4 - Next Perfect Pork Pie By Andrew Dixon Step one: making the filling 1. Place all the ingredients for the filling into a large bowl and mix well with your hands. Place into the fridge to chill until needed later. Step two: making the pastry 1. Before making the pastry, grease the mould for the pie with butter. 2. Place the flour in a large bowl. Place the lard and water into a small pan and heat gently until the lard melts. 3. Once the lard has melted, work quickly to gradually add the liquid to the flour whilst stirring.
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All Day Breakfast , Pairings & Platters, Pub Classics and Desserts
Food All day breakfast , pairings & platters, pub classics and desserts. All Day Breakfast 15 All Day Breakfast * Picture is for illustration purpose only. Irish Fry Up | $21 White pudding, Irish Pork sausage, Irish thick cut back bacon, eggs, mushrooms, baked beans, grilled tomato, fried bread and unsalted butter. All prices quoted are nett. Soup 17 Soup * Picture is for illustration purpose only. Morel Mushroom Soup | $15 A creamy soup of Morel, Cepes and Button mushrooms. Served with a homemade Brioche bun and unsalted butter. All prices quoted are nett. Pairings & Platters 19 Pairings & Platters Exciting new multi-sized platters will keep your bums in your seats and your glasses full. Here, Here...! 20 Pairings & Platters * Pictures are for illustration purposes only. ST.PADDY’S PLATTERS SANDWICH $22 Spuddy Platter (Small) $32 The sandwich comes with A choice of 1 warm or cold protein (100g), 2 slices of fresh homebaked 1 vegetable (60g), 1 starch and 1 type of dairy (30g). Farmer’s bread, lettuce, onions and tomatoes. Served with either Boxty Platter (Medium) $60 fries or vegetable of the day. A choice of 2 warm or cold protein (200g), 2 vegetable (120g), 2 starch and 2 types of dairy (60g). Step 1 : Choose 1 dairy (30g) The Murphy Clan Platter (Large) $90 Step 2 : Choose 1 protein (100g) A choice of 3 warm or cold protein (300g), 3 vegetable (180g), 3 starch and 2 types of dairy (90g). SUGGESTED PLATTER: Add pickled onions, gherkins or Ploughman’s Salad $28 crackers to platters for free! Veal brisket, 3 cheese, farmer’s bread, piccalilli, pickled onions and gherkins.
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Christmas Order Form
Christmas Order Form Latest order date: December 16th 2020 Locally Farmed Pork, Beef & Lamb Award-Winning Pies & Sausages Free-Range Poultry & Game High Quality Charcuterie & Cheeses 2 Market Street, Kirkby Lonsdale /dalestraditionalbutchers @dalesbutchers e: [email protected] t: 015242 71278 dalesbutchers.co.uk Beef £ per kg Quantity Lamb £ per kg Quantity Topside 16.98 Leg (bone in) 14.18 Silverside 13.98 Leg (boned & rolled) 15.98 Sirloin Steak 33.98 Shoulder Fillet 16.98 Sirloin (boned & rolled) 30.98 Loin Chops 19.98 Sirloin (on the bone) 25.98 Cutlets 19.58 Rump Steak 19.98 Noisettes 29.98 Fillet (full - minimum 2kg) 43.98 Crown Roast 25.98 Fillet Steak 48.00 Shoulder (bone in) 9.58 Rib-Eye Steak 33.98 Shoulder (boned & rolled) 11.38 Braising Steak 13.98 Minced 11.98 Stewing Steak 11.98 Diced 14.98 Minced Steak 9.98 French Trimmed Rack 28.98 Rib (boned & rolled) 26.98 Poultry £ per kg Quantity Rib (on the bone) 22.98 White Turkey 10.98 Brisket 10.78 Free-Range Bronze Turkey 12.48 Pork £ per kg Quantity Boneless Turkey Breast 19.98 Pork Steaks 12.98 Turkey Crown (on the bone) 16.98 Leg (boned & rolled) 9.98 Packington Free-range Chicken 6.98 Tenderloin 18.98 Eden Valley Chicken 4.78 Loin (bone in) 9.98 Gressingham Duck POA Loin (boned & rolled) 16.98 Goose POA Loin (boned, rolled & stuffed) 14.98 Guinea Fowl POA Chops 10.98 Capon (over 5lb chicken) POA Shoulder (boned & rolled) 8.98 Chicken Filliets 10.98 Diced 9.98 Chicken Legs 1.50 each Minced 8.98 High Welfare turkeys reared by Bailey’s Turkeys, Cheshire Fillet Steaks 18.98
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Christmas & New Year 2020
Christmas & New Year 2020 SEASONS GREETINGS AND A BIG THANK YOU! It goes without saying that 2020 has proven to be an unprecedented year. We have all faced more challenges, changes and emotions than ever before but at all times we have tried to ensure you our valued customers have been at the forefront of our mind. We would like to take this opportunity to thank each and every one of you for your support and patience throughout this year. We are nothing without you. The whole team is determined to make this an extra special Christmas for everyone! SOME HOUSEKEEPING CHANGES THIS YEAR! As you will all know COVID rules and regulations are so fluid. As I write this the northeast is under local restrictions but we hope these will be removed by Christmas. We are bringing you our 2020 Christmas and New Year brochure but would like to notify you of the following: l Sadly our Christmas Fair will not take place this year. The experience we could provide for everyone would be much reduced to normal. We still plan to have some of our delicious Seasonal offers supported by our lovely suppliers, so watch this space. l Collection time slots will now be offered at 30 MINUTE SLOTS rather than our usual 1 hour time slots. This is so we can spread customer collections evenly across the day and to help keep everyone safe. PLEASE CAN WE ASK YOU, FOR THE SYSTEM TO WORK, KEEP TO YOUR AGREED TIME SLOT. l Due to staff social distancing and different team structures we are having to streamline a lot of the order sizes and quantities.
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