Week One Week Two Week Three

Total Page：16

File Type：pdf, Size：1020Kb

WEEK ONE DISH Monday Tuesday Wednesday Thursday Friday Main Spaghetti Bolognaise Toad in the Hole Beef Stew Caribbean Chicken Fish Pie One Main Two Macaroni Cheese Quorn Sausage in the Quorn Mince Stew Caribbean Vegetable Cheese and Broccoli (Vegetarian) Hole Curry Bake Main Three Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato with Chicken Mayo Cheese Coleslaw Baked Beans Cheese and Beans Accompaniment One Home Made Garlic Mash Potatoes Roast Potatoes Rice Carrots Bread Accompaniment Two Sweetcorn Carrots Broccoli Peas Cauliflower Carrots Peas Leek Broccoli Dessert One Crunchy Fruit Flan Yoghurt Cookie Apple Sponge Cheese, Grapes and Crackers Dessert Two Fruit Platter Fruit Platter Fruit Platter Fruit Platter or Fruit Platter or Yoghurt Yoghurt WEEK TWO DISH Monday Tuesday Wednesday Thursday Friday Main Chicken and Leek Pie Cheese and Bacon Roast Beef and Chicken Biryani Fillet of Fish One Pasta Bake Yorkshire Pudding Main Two Spanish Omelette Roasted Vegetable Quorn Fillet and Quorn and Vegetable Cheese and Potato (Vegetarian) (No accompaniment Pasta Bake Yorkshire Pudding Biryani Flan One) Main Three Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato and Jacket Potato with Tuna Mayo Chicken and Cheese Baked Beans Cheese and Beans Sweetcorn Accompaniment One Mash Potatoes Home Made Garlic Roast Potatoes Home Made Mini Potato Wedges Bread Naan Bread Accompaniment Two Carrots Peas Sweetcorn Carrots Peas Peas Cauliflower Cauliflower Broccoli Sweetcorn Dessert One Fruit Platter Chocolate Crunch Fruit Crumble and Cheese, Grapes and Ice Cream Log Custard Crackers Dessert Two Yoghurt Fruit Platter or Yoghurt Fruit Platter Fruit Platter or Yoghurt Yoghurt WEEK THREE DISH Monday Tuesday Wednesday Thursday Friday Main Chicken, Bacon and Chilli Roast Pork and Cottage Pie Salmon and Broccoli One Potato Pie Yorkshire Pudding Bake Main Two Cheese and Vegetable Bean Feast Quorn Roast and Gardener Pie Pasta in Tomato Sauce (Vegetarian) Crumble Yorkshire Pudding (As above with bean instead of meat) Main Three Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato with Tuna Mayo Baked Beans Chicken Mayo Cheese Cheese and Beans Accompaniment One Peas Rice Mash Potatoes Sweetcorn Home Made Garlic Bread Accompaniment Two Cauliflower Salad Carrots Broccoli Sweetcorn Carrots Cabbage Peas Dessert One Cheese, Grapes and Flapjack Lemon Drizzle Cake Oat Fruit Crumble Fruit Platter Crackers Dessert Two Yoghurt Fruit Platter or Yoghurt Fruit Platter or Yoghurt Yoghurt Yoghurt .

Copy Link

Recommended publications

Christmas Dinner BACKGROUND Joanna Carter As in Many Countries, Christmas Dinner Is Very Important in England
Christmas Dinner BACKGROUND Joanna Carter As in many countries, Christmas dinner is very important in England. The main meal is usually eaten at lunchtime or early afternoon on 25th December. In the past, people ate roast sirloin of beef but nowadays a typical dinner consists of roast turkey or goose, served up with stuffing, bread sauce, cranberry sauce and gravy. Stuffing is put inside the turkey and is made of bread crumbs, sausage meat, onion and herbs and spices. Bread sauce is a white sauce to pour over the turkey with bread crumbs, cloves, nutmeg and cream in it. Gravy is simply the ‘juices’ that come out of the meat while it’s cooking and cranberry sauce is like sour jam made from….. cranberries! Many vegetables accompany the meat such as peas, carrots, beans, cauliflower, Brussel sprouts, roast potatoes and parsnips. Parsnips are vegetables that look like big yellow carrots but taste more like potatoes. Some people have Yorkshire pudding with their Christmas dinner. This is also traditionally eaten with roast beef and is a type of savoury cooked batter. If you are still hungry after all that, Christmas pudding and mince pies follow the main course. Christmas pudding, otherwise known as plum pudding, or figgy pudding dates back hundreds of years in Great Britain. It is a rich mix of dried fruits such as raisins and figs, nuts, flour and brandy and is round and dark brown when cooked. The pudding is usually made some weeks before the festive period and all the members of the family should stir the mixture with a wooden spoon and make a wish.
[Show full text]
Traditional Northern Food Uk: Yorkshire Pudding Recipe
Dossier 1 | WORKSHEET 1 warm up TRADITIONAL NORTHERN FOOD UK: 1 Match the names of YORKSHIRE PUDDING RECIPE these dishes with their descriptions. The climate in the north of England tends to be cold and many traditional North 1 Cumberland England dishes are made from inexpensive ingredients, which grow well and last sausage in cold weather. Nevertheless, the traditional foods of Northern England are quite 2 Cumberland diverse and include meats, fish, vegetables, pastries and locally-made cheeses. stuffed herrings Here are some examples. with mustard sauce Stottie cake, found in the north east Westmorland pepper 3 Pan Haggerty cake, a dessert from of England and not actually a cake, but 4 Stottie cake a type of bread made from flour, yeast, 5 Westmorland Westmorland in Cumbria made of dried fat, milk and salt. pepper cake It is sometimes called ‘oven-bottom bread’ 6 Yorkshire curd fruit, sugar, flour, milk because of being baked on the tarts and spices. If you have never tried adding bottom of the oven, and cannot a n a fish dish pepper to a sweet dish often be found outside the b n a potato dish north of England. c n bread before now, you’ll be d n cheesecake pleasantly surprised e n fruitcake by its effect. It adds f n spicy sausage unusual spiciness and is just one example of the wide variety Yorkshire curd tart, a of fruitcake dessert found in Yorkshire, recipes from which is made from cheese this area. curds, lemon, eggs, nutmeg, flour, sugar and brandy and tastes a little like cheesecake.
[Show full text]
2020 Christmas Menu
2020 CHRISTMAS MENU Christmas deliveries / pick ups Last orders to be placed by Monday 17th December for Christmas eve delivery. All deliveries and pickups must be completed prior to 5pm, Christmas eve. Delivery fee is calculated by suburb / Pick up is free of charge from our Wangara premises. All cold deliveries come packed in disposable oven trays free of charge, Hot deliveries on disposable serving ware. ALL DISHES BELOW ARE DESIGNED TO FEED 10 GUESTS PLATTERS CONTAIN 40 PIECES (10 of each item) Meats Platter One - 100 Roast turkey - 120 Braised beef & seeded mustard croquette Studded ham - orange, glace cherry, maple glaze (g d) - 110 Chicken medallion stuffed with ham and macadamia Turducken (Turkey, Duck, Chicken) - 250 (feeds 20) Goat curd, caramelised onion, pomegranate tart (v) *add truffle stuffing - 300 Pulled pork tart, candied cranberries Roast chicken, ham, walnut and sage stuffing - 90 Red wine & seeded mustard roast beef (g d) - 100 Rosemary & garlic roasted lamb (g d) - 120 Platter Two - 120 Cold roast turkey platter (g d) - 110 (Meats come with gravy or cranberry sauce) Turkey and prosciutto medallion, cranberry salsa (g d) Tiger prawn, avocado salsa, cocktail sauce (g d) Leg ham platter with dijon mustard (g d) - 110 Mini beef wellington, horseradish cream Cold bbq chicken platter with cajun aioli (g d) - 90 Crispy duck, sour cherries (g d) Yorkshire puddings – 1 dozen – 18 Seafood Dessert platter - 110 Whole baked fish (g) – Snapper – 125, Barramundi - 125 Mini plum pudding sandwiches Seafood platter - 145 - Selection
[Show full text]
Roast Beef and Yorkshire Pudding with Horseradish Relish
Roast Beef and Yorkshire Pudding with Horseradish Relish Classic Sunday beef roast with all the trimmings, crunchy roast potatoes and horeradish relish. Loved by all the family. Serves: 8 Time to prepare: 15 minutes Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well: 30 minutes per 450g/1lb plus 30 minutes Ingredients: 2.7kg/6lb lean rib of beef, French-trimmed and chinned, boneless rib, or topside joint 15ml/1tbsp English mustard powder Salt and freshly milled black pepper 1 small red onion, peeled and cut into quarters 1 bulb garlic, cut in half widthways For the best Yorkshire puddings: 175g/6oz strong plain flour Pinch salt 2 large eggs, beaten 5ml/1tsp fresh thyme leaves 300-400ml/10-14floz milk 30ml/2tbsp sunflower oil or beef dripping For the best gravy: 25g/1oz plain flour 450ml/¾pint good hot beef stock, homemade, if preferred, or water 300ml/½pint full bodied red wine For the best horseradish relish: 90ml/6tbsp horseradish sauce or 75ml/5tbsp fresh horseradish root, peeled and grated 45-60ml/3-4tbsp crème fraîche 15ml/1tbsp wholegrain or Dijon mustard Juice of ½ lemon For the best roast potatoes: 1.8kg/4lb floury potatoes, e.g. Desiree, Cara, or Maris Piper, peeled and cut in half 100ml/3½floz sunflower or olive oil or 100g/4oz beef dripping, goose or duck fat Salt Method: 1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface of the joint.
[Show full text]
Roast Beef 28 Day Aged Cumbrian Sirloin, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Vegetables £14.00 Roast Turkey
Starters Heritage Tomato & Fennel Soup Warm Bread £5.50 (V) (GFA) Homemade Bread & Olives Selection of Homemade Breads, Olives, Sun-Blushed Tomatoes, Oil & Aged Balsamic £5.50 (V) Rabbit Ravioli Homemade Black Pudding, Peas, Chervil Sauce £8.00 Soused Herring Tomato Consommé, Heritage Tomatoes, Micro Herbs £7.50 (GFA) Mushrooms on Toast (V) Garlic & Lemon Thyme, Crispy Egg £7.00 Mains Roast Beef 28 Day Aged Cumbrian Sirloin, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Vegetables £14.00 Roast Turkey Cumbrian Turkey Breast, Bacon & Thyme Stuffing, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Veg £14.00 Wild Sea Trout Mrs Thompson’s New Potatoes, Buttered Samphire, Lemon & Caper Dressing £15.50 (GF) Broccoli Salad Crispy Broccoli, Buttered Stalk, Whipped Goats Cheese, Salad Cream, Pine Nuts, Quinoa £13.50(V)(GFA) Dessert White Chocolate Panna Cotta English Strawberries, Honeycomb, Meringue & Sorbet £7.00 Sticky Toffee Pudding Toffee Sauce, Vanilla Ice Cream £6.50 (GFA) Lemon Tart Zesty Lemon Tart, Passion Fruit Sorbet, Lime Syrup, Basil Shortbread £7.00 Montgomery Cheddar, Smoked Brie, Colston Basset Stilton, Rag Stones Goats ‘1863’ Chutney, Artisan Biscuits £9.00 (GFA) Ice-Cream & Sorbet Vanilla, Dark Chocolate, Strawberry Strawberry Sorbet, Hendricks Gin & Cucumber Sorbet £1.50 per scoop (GFA) Coffee Espresso, Cappuccino, Americano, Latte, Flat White, Liqueur Coffee From £2.50 All our food is prepared in a kitchen where nuts, gluten and other food allergens are present. Our menu descriptions may not include all ingredients. If you have a food allergy or intolerance, please inform a member of our team when ordering. We reserve to right to alter a dish due to seasonal availability.
[Show full text]
Standing Rib Roast and Yorkshire Pudding
Standing Rib Roast And Yorkshire Pudding Serves 6 to 8 7 to 8 pound rib roast with three to four ribs, trimmed 2 teaspoons dry mustard 2 teaspoons sugar 2 teaspoons Dijon mustard Coarse salt and freshly ground pepper 2 tablespoons all-purpose flour 2 cups Homemade Beef Stock (recipe follows) or low-sodium canned beef stock Roasted Potatoes (recipe follows) 2 pounds cooked brussels sprouts, for serving Horseradish Sauce (recipe follows) Yorkshire Pudding (recipe follows) 1. Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight. 2. Heat oven to 450° . Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat. Season with salt and pepper. Roast for 15 minutes. Reduce heat to 350° and continue to roast, basting every 15 minutes, until it reaches a temperature of 125° for medium rare on an instant-read thermometer. Remove roast to a platter. Let rest for 15 minutes before carving. 3. Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on stove over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon.
[Show full text]
Soup & Salad Appetizers Dinner 5P-1A Daily Oak Fire Grill Classic Ramsay Dessert Sides Gordon's 3 Course Dinner
Dinner 5p-1a Daily 702.731.7410 Soup & Salad Gordon’s 3 Course Dinner ROASTED TOMATO SOUP 13.99 Starter sunflower pesto, garlic bread CLASSIC CAESAR* CLASSIC CAESAR* 17.99 romaine lettuce, parmesan, garlic w/crispy chicken 31.99 butter croutons romaine lettuce, parmesan cheese, garlic butter croutons Wine Pairing – Triennes, Cinsault Blend, Mediterranee THE WEDGE SALAD* 19.99 baby iceberg, onions, tomatoes, egg, blue cheese dressing, bacon, sherry vinaigrette OR ROASTED TOMATO SOUP sunflower pesto, garlic bread Wine Pairing – Cloudy Bay, Sauvignon Blanc, Appetizers Marlborough Entr ée POACHED SHRIMP COCKTAIL* 18.99 lemon vinaigrette, horseradish, cocktail sauce ROASTED BEEF WELLINGTON* mashed Yukon gold potatoes, TRUFFLE SPINACH & ARTICHOKE DIP 16.99 havarti cheese, spinach, fried pita chips root vegetables, red wine demi Wine Pairing – Trinchero, Cabernet Sauvignon, Mario s Vineyard, Napa Valley SHORT RIB KETTLE CHIP NACHOS 16.99 ’ english cheddar sauce, pickled Dessert peppers, sour cream STICKY TOFFEE PUDDING MAINE LOBSTER & SHRIMP ROLLS 18.99* creamy vanilla ice cream, toffee sauce fresh lobster, shrimp, aioli Wine Pairing – Broadbent, Reserve 5 Years, Madeira 74.99 Wine pairings for all courses additional 42.00 Oak Fire Grill 8 oz. SANTA CAROTA FILET MIGNON* 49.99 12 oz. PRIME NEW YORK STRIP STEAK* 55.99 PEPPERCORN SAUCE 3.99 HOUSE STEAK SAUCE 3.99 Sides BEARNAISE SAUCE* 3.99 WHITE CHEDDAR MASHED POTATOES 12.99 topped with chives GRILLED ASPARAGUS* 12.99 bearnaise sauce Classic Ramsay TRUFFLE FRIES 12.99 PRIME RIB* 55.99 truffle
[Show full text]
Creamed Garlic Mushrooms Cheddar Cheese Rarebit 6.50 Yorkshire
Roast Onion Soup goats cheese crostini 5.00 Creamed Garlic Mushrooms Cheddar cheese rarebit 6.50 Cauliflower Popcorn lightly curried, red pepper dip 5.50 Baked Camembert garlic & rosemary focaccia and tomato chutney 7.75 Yorkshire Pudding gravy 2.50 Topside of Glaves of Brompton Roast Beef mash, roast potatoes, Yorkshire pudding, vegetables & gravy (served pink) 13.50 Roast Loin of Pork mash, roast potatoes, Yorkshire pudding, stuffing, crackling, vegetables & gravy12.00 Mixed Plate Roast topside of beef, loin of pork, mash, roast potatoes, Yorkshire pudding, stuffing, crackling & gravy 14.50 Parmesan Crusted Chicken mushroom sauce, sweet potato fries & house salad 14.50 Panko Breaded Halloumi Burger brioche bun, flat mushroom, tomato chutney, gem lettuce, sweet potato fries & coleslaw12.50 Fishcakes greens & chive butter sauce 12.00 (please ask your server for today’s variety) Steak & Ale Pie mash & vegetables 14.50 Sticky Toffee Pudding vanilla ice cream & toffee sauce 6.00 Creme Brulee mixed berries & shortbread 6.00 Crumble of the Day custard, cream or vanilla ice cream 6.00 (please ask your server for today’s variety) Chocolate Brownie vanilla ice cream & chocolate sauce 6.00 2 Scoops of Ice Cream choose from vanilla, chocolate, strawberry, lemon meringue, or honeycomb & chocolate sauce 6.00 Lemon Cheesecake berries & raspberry sorbet 5.50 all 2.75 Triple Cooked Chips · Fries · House Salad · Roasted Vegetables · Sweet Potato Fries · Beer Battered Onion Rings · Mash · Coleslaw If you have a food allergy, please let us know before ordering as our menu descriptions do not include all ingredients. All our food is prepared in a kitchen where nuts, Vegetarian Vegan gluten & other allergens are present.
[Show full text]
Rubbing in Method - Scones
Leiths Academy Test Question Resource Bank Here are test questions with 100 marks available. Alison will require a mark out of 100 for each student at the end of the course. These questions may be administered at any stage of the course and in any combination. We would encourage teachers to give students additional questions of their own, but only the marks for these questions will be required. Teachers may choose to use their own questions throughout the course and then use these questions all together as a mock paper. Academy Teachers to ensure: Students do not remove Leiths test questions from the classroom Students do not make copies or photographs of these questions Email [email protected] with any questions or issues with marking or if you have a suggestion for an additional correct answer option CAKES Rubbing in method - Scones In point form, how would you make cheese scones? Any 3 solid points in correct order for full marks 3 Weigh dry ingredients Rub in (cool) butter Cut in butter with knives – rub in with fingertips/ stir in grated cheese Add liquid and bring mixture together quickly Bring together without overhandling Cook in hot oven/top 1/3 True or False circle the correct answer: Scones must be cooked at a low temperature to keep them moist. T/F 1 Creaming method What are 4 important points to remember when making a Victoria Sandwich? Any 4 points 4 Eggs should be room temperature Butter should be room temperature Cook on the middle oven shelf Cook at 180°C Use Self Raising flour (for the added chemical raising agent not necessary for the mark) Beat in plenty of air when creaming and adding eggs for a good rise Add beaten egg in small additions Sifted flour should be folded in carefully The mixture should be dropping consistency – add water or milk to achieve it if too thick Line the base of the tin with greaseproof paper and oil/butter Fill in the blanks: 2 When making a creamed cake make sure the eggs are at …room……… temperature.
[Show full text]
November 2011 Breeze
Thanksgiving Issue • November 2011 Thanksgiving at Wheatsville Wheatsville Food Co-op is committed to offering you a friendly and stress- free holiday shopping experience. From the moment you enter our parking lot, you are family. You will be greeted with warmth, sincerity, good cheer and a positive cooperative spirit. We will offer you fantastic service, thoughtful con- venience, delicious food for your feast and an abundance of local choices. To us, Thanksgiving is about sharing good food with your friends and family, which is why we are happy to do all we can to make your shopping as easy and convenient as possible. We’re honored to help make your Thanksgiving special and low-stress and to be your grocer for such an important holiday. LET US PARK YOUR CAR! On Wednesday, November 23rd, your co-op will offer free Courtesy Parking! This helps us to serve more shoppers and can cut down on the stress of getting in and out of the store. So help us help you! If you don’t immediately see a spot, pull up to the patio and we’ll take care of it! The 2012 Wheatsville Election is going on right now! One of the truly unique and great- est aspects of being a co-op owner is having the Thanksgiving Weekend Hours: opportunity to partic- _________________________ ipate democratical- CLOSED Thanksgiving Day ly. As owners, we _________________________ all play an inte- Open 9am - 9pm gral part in shap- Friday, Nov.25th ing the co-op by _________________________ electing fellow owners to the Open Regular Hours 7:30am - 11pm Board of Directors Saturday & Sunday and choosing our Community Action recipients.
[Show full text]
Classic Roast Beef and Yorkshire Pudding
Classic Roast Beef and Yorkshire Pudding Searing and slow roasting create crisply crusted, here is at least one good dish that has come out Tof England, and that’s roast beef. Roast beef at succulent beef my mother’s house in England remains a celebration, the centerpiece of the family Sunday lunch or a winter dinner for friends. My home was in Yorkshire, the region famous for the best accompaniment to BY ANNE WILLAN roast beef, Yorkshire pudding. The crisp cup of batter pudding ﬁlled with gravy was always at least as good as the meat itself. Other side dishes always included crisp potatoes, roasted until golden in drippings from the meat, and horseradish sauce made from the freshly grated root stirred into whipped cream. When I moved to the United States, I was de- lighted to ﬁnd the beef here is as good as that from England. By buying the best meat available, roast- ing it carefully, and adding the traditional accompa- niments, beef becomes a feast. CARVING A RIB ROAST Steady the roast with a large fork; slice with a long, sharp After removing the bones, set the meat cut side down and cut vertical slices for a 1knife. Cut along the rib bones to remove them completely. 2four- to seven-rib roast (pictured here). For a smaller roast, turn the meat on its side (Serve them along with the slices of meat.) and slice horizontally. Photos except where noted: Brian Hagiwara 36 FINE COOKING Copyright © 1995 - 2007 The Taunton Press Let the roast beef rest before serving to allow the juices to be redistributed.
[Show full text]
Roast Rib of Beef on the Bone with Yorkshire Puddings
Roast rib of beef on the bone with Yorkshire puddings A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour. The key to its success is to start with a fantastic piece of beef that has been hung for 21 days to improve the flavour and texture. SERVES 6–8 1 tsp black peppercorns 1 tbsp strong English mustard 2 tsp sea salt 1.5kg (3¼lb) French trimmed rib of beef on the bone, at room temperature 2 tbsp rapeseed oil 2 large onions, peeled and quartered with root left intact 2 large carrots, halved lengthways 1 garlic bulb, halved (not peeled) small handful of soft thyme sprigs 2 tsp plain flour 400ml (14fl oz) beef or chicken stock horseradish cream, to serve FOR THE YORKSHIRE PUDDINGS: 3 eggs 100g (4oz) plain flour 250ml (9fl oz) milk pinch of sea salt rapeseed oil, for cooking sea salt and freshly ground black pepper 1 Preheat the oven to 230°C (450°F/gas mark 8). 2 Heat a small frying pan and toast the peppercorns until aromatic, then place in a pestle and mortar and grind until cracked. Place in a bowl, then mix in the mustard and salt. Wipe the meat with damp kitchen paper and rub all over with the mustard mixture. 3 Pour the oil into a roasting tin and add the onions, carrots, garlic and thyme, tossing to coat.
[Show full text]