Menu 2019- 2020 Week 1 Week 2

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AutumnMenu Winter2019 Menu 2019- 2020 Week 1 Week 2 Monday Monday Pizza Margherita V Fruit or Yoghurt Pizza Margherita V Fruit or Yoghurt Homemade pizza with tomato & cheese topping Homemade pizza with tomato & cheese topping Week 2 Rainbow Frittata Vegetarian Chow Mein Oven baked omelette with peppers and mixed veg Chinese sauce around chicken style strips and vegetables Tuesday Tuesday Barbeque Chicken Homemade Pudding Mince, Onion and Mash Homemade Pudding Chicken fillet in a homemade sauce Minced beef layered with tomato and white sauce Lentil and Tomato Dal V Vegetable Biryani V Lentils and chickpeas in a rich tomato sauce Spicy vegetables and rice Quorn Dipper Wrap V Wednesday Meat free dippers served in a tortilla wrap with salad Wednesday All Day Breakfast Homemade Pudding All Day Breakfast Homemade Pudding Roast of the day in a rich gravy Sausage or Vegetarian Sausage, Egg, Hash Browns, Tomatoes, Mushrooms, Baked Beans Vegetarian Sausage V Vegetarian All Day breakfast V Oven baked vegetarian sausage Sausage or Vegetarian Sausage, Egg, Hash Browns, Tomatoes, Mushrooms, Baked Beans Thursday Thursday Meatball Sub Melt Homemade Pudding Roast Dinner Day Homemade Pudding Oven roasted meatballs with a rich sauce Roast of the day in a rich gravy Vegetarian Burger in a Bun V Shepard’s Bean Pie V Oven Baked Burger Veggi Mince and beans with a potato topping Friday Friday Lem Fish Fingers Fruit or Yoghurt Salmon Bites Fruit or Yoghurts Oven baked with fillet fish fingers Oven baked breaded fish fingers on Leek & Cheese Crumble V Pasta & Sauce - Various Toppings Driz Vegetarian cheesy pie Roasted pepper/ Sicilian/ Marinara zle Chicken fillet with a breaded coating with Roast & Mash Potatoes) Cake All menus are subject to Quorn Dipper Wrap V Jacket Potato with Various Fillingsavailability and may change Meat free dippers served in a tortilla wrap with salad Tuna Mayonnaise/Cheddar Cheese V /Baked Beanswithout V notice .

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Basic Beanery
344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
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Imrther/ WASMPROOF! Over 4,000,000 Package* I Tsp
£) mou fe pin Betty s '^ 13L IP/theAMERICANf AWMMKIA ALMANACK j sCrocker JC KES%\ MEND AS YOU IRON! S*v» snggosfs* mMcrul, roooey, dm*, coergy. M MEAT \ sot a fraction of a cent • PI L POT PIE with Pars- the Almanack Bay i« ¦ tew ENTIFI % A V- . Beattie. City. Michigan. f •Konds.TRESSOI'f Mending I ley T: wheels. Nourishing lima beans, published an interesting “Notice that no sugar is needed. Tap* mend* clothing, linen*, umbctllu, ¦ \ «vctablcs, with Kentucky by Mrs. GO I vacuum cleaner bags, ml doth, rubber and other rrusty pin- RECENTLY recipe The hermits also keep for quite | anklet * f »nh fabrk lining*, and many ocher R wheel topping. Look* g< *l, tastes good. Albert Smith. With the odd a while. ucoM apply "PREiS-ON" with a ho* tbsp. name of' "Gutta” it tasted like Jute 'L 5 Hour 12 small Onions* I‘j. cups honey Iron! letter, wronger, quicker than tewing. home-made pork sausages and 1 t tap. Salt cooked 2 eggs Imrther/ WASMPROOF! Over 4,000,000 package* I tsp. Olery 1 cup Cooked was made as follows: cup lard or butter w>ld! 12 colon and loc-2V titc*. I \ Boil together 4 pounds of any Salt (¦getable ’a cup warm water AT AU *OOO Sc ANO 1* STOCK fj cuts of beef and 2 pounds Oeparfm.nl. } -i tsp. Paprika (Cabbage, cheap 2 cups old fashioned oatmeal Drug. Grocery, ff lean also, in plenty Hardware. Stationery Since* / A Ibsp. Butter <4*lery, Whole of fat pork, 3 cups flour (or other kernel Corn, of salted water and add small 1 level teaspoon soda When Timely and Unusual Cereal Dishes shortening) etc.) onion meat is done, 1 heaping teaspoonful of cup and back in broth.
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MONDAY Great British Sausages Served with Chips and Peas Or
1 WEEK 1 MONDAY Great British Sausages served with Chips and Peas or Chunky Vegetable Bean Chilli served with Rice, Chef’s Special Salad and Garlic Slice Chocolate Sponge with Chocolate Sauce TUESDAY Chicken Tikka Masala served with Basmati Rice, Cauliflower Bhaji and Naan Bread or Chestnut Mushroom and Potato Curry served with Basmati Rice, Cauliflower Bhaji and Naan Bread Vanilla Cheesecake with Fruit Compote WEDNESDAY Roast British Beef served with Yorkshire Pudding, Roast Potatoes, Fresh Carrots and Cabbage or Mushroom Tart with Cheese and Chive Sauce served with Yorkshire Pudding, Roast Potatoes, Fresh Carrots and Cabbage Oaty Apple Crumble and Custard THURSDAY Creamy Chicken and Vegetable Pie served with Parsley Potatoes, Broccoli and Sweetcorn or Cauliflower Rarebit served with Parsley Potatoes, Broccoli and Sweetcorn Pear sponge and Custard FRIDAY Breaded Fish and Chips, served with Garden Peas or Fresh Salad or Tomato, Fresh Basil and Mozzarella Calzone, served with Fries and Fresh Salad Fruit Gateaux and Cream AVAILABLE DAILY FRESH CHEF’S SALAD - WHOLE GRAIN BREAD - GRAB AND GO POT MENU THE SPANIARD THE DELI THE ITALIAN FRESH CUT SANDWICHES - ROLLS - WRAPS - PITTAS - BAGUETTES THE BIG FOOT SEE THE BLACK BOARDS FOR SOUPS, THEME DAYS THE ORIENTAL AND THE CHEF’S SPECIAL *ALL OUR MENUS ARE TREE NUT AND PEANUT FREE INGREDIENTS CONTAINING GLUTEN (INDICATED BY THE NUMBER 1 ON THE MENU) WILL CONTAIN WHEAT, OATS, BARLEY, SPELT, RYE OR KAMUT, OR A COMBINATION THEREOF. IF YOU HAVE ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER.
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Hummus Dip Tomato Banana Cheese with Cucumber
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Spring Menu 2019
Spring Term Menu 2020 Week 1 Commencing 06.01.20, 20.01.20, 10.02.20, 02.03.20, 23.03.20 Monday Tuesday Wednesday Thursday Friday Beef Chilli with Jacket Chicken Casserole with Creamy Fish Pie topped Chicken Meatball Ragu with Sausage and Bean Hotpot Potato Broccoli with Carrot and Swede Rice with Mashed Potato Mash and Green Beans Meat Free Mince Chilli Vegetable and Mixed Bean Quorn Meatball Ragu with Vegetarian Sausage and with Jacket Potato Casserole with Broccoli Mixed Bean Pie topped with Rice Bean Hotpot with Mashed Carrot and Swede Mash Potato ALLERGEN FREE: ALLERGEN FREE: and Green Beans ALLERGEN FREE: Beef Chilli OR Vegetable Chicken Casserole OR Chicken Ragu OR Vegetable ALLERGEN FREE: and Bean Chilli with Vegetable Casserole with ALLERGEN FREE: Ragu with Rice Chicken and Bean OR Jacket Potato Broccoli Mixed Bean Pie topped with --- Vegetable and Bean Hotpot --- --- Carrot and Swede Mash Short Bread and Milkshake with Mashed Potato Fromage Frais Bananas and Green Beans ALLERGEN FREE: Short --- ALLERGEN FREE: Koko --- Bread and Soya/Oat Mousse Yoghurt Berry Yoghurt Milkshake ALLERGEN FREE: ALLERGEN FREE: Berry Strawberry Koko Yoghurt Koko Yoghurt Week 2 Commencing 27.01.20, 17.02.20, 09.03.20, 30.03.20 Monday Tuesday Wednesday Thursday Friday Minted Lamb Hotpot Roast Chicken with Gravy, Cottage Pie with Swede and Sweet and Sour Chicken Breaded Fish Fingers with Potatoes, Carrots and Peas Carrots with Rice Baked Beans and Mashed Minted Meat Free Mince Potato Hotpot Roast Quorn with Gravy, Vegetarian Cottage Pie Sweet and Sour
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