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Food to Order
CHRISTMAS FOOD TO ORDER MAGIC& SPARKLE M&S is here to fll your festive season with a whole lot of magic and sparkle to make this year’s celebrations truly special. Impressive meals and spectacular party spreads have been carefully selected for efortless preparation and exceptional favour. The best part is that it’s all served up to create breathtaking memories with the minimum amount of stress. A season’s worth of stunning food means that a houseful of happy guests is the icing on the cake! CONTENTS CHRISTMAS & NEW YEAR THE MAIN EVENT FOOD TO ORDER: COLLECT 4URKEY POULTRYANDGAME IN STORE -EAT s)TSEASYTOORDERFROMOUR &ISHANDSHELLlSH #HRISTMAS.EW9EAR&OODTO 6EGETARIAN /RDERSERVICE&ILLINTHEORDER !CCOMPANIMENTS FORMINTHISBROCHUREANDHAND PARTY TIME ITINTOYOURLOCALSTORE3EE #ANAPÏS PFORMOREDETAILS 3HELLlSHANDSEAFOOD s7EDELIVERYOURORDERFREETO #OLDMEATSANDPIES THESTORE†OFYOURCHOICE THEN 3ALADSANDQUICHES YOUSIMPLYCOLLECTITONTHEDATE ANDTIMEYOUHAVESELECTED DIVINE DESSERTS $ESSERTSAND s$ONTFORGETTOTAKEYOURORDER SWEETTREATS SUMMARYDOCUMENTWITHYOU #HEESE ASPROOFOFPURCHASE #AKES FRESH FOR YOU (OWTOORDER 5NLESSSPECIlED ALLPRODUCTS KEY ORDEREDFOR#HRISTMASWILLSTAY FRESHUNTILATLEAST"OXING$AY New to Food to Order WHILEPRODUCTSORDEREDFOR .EW9EARWILLSTAYFRESHUNTIL Best of British ATLEAST*ANUARY Gluten-free products Suitable for freezing Suitable for vegetarians Not suitable for nut allergy sufferers READY TO Ready to cook COOK READY TO EAT Ready to eat Table presentable )FYOUAREALLERGICTOASPECIlCINGREDIENTOR REQUIREFURTHERPRODUCTINFORMATION PLEASE /FFERVALIDONINDIVIDUALORDERSPLACEDBETWEEN -
Party Catering to Collect Autumn/Winter 2015/2016
PARTYPARTY CATERING CATERING TO COLLECTTO COLLECT AUTUMN/WINTERSPRING/SUMMER 2015/2016 2013 wwwww.athomecatering.co.ukw.athomecatering.co.uk CONTENTS BREAKFAST MENU (Minimum 10 covers) Contents Page PASTRY SELECTION £4.75 per person Miniature Croissant Miniature Pain au Raisin Breakfast menu 1 Miniature Pain au Chocolat Overstuffed sandwiches & sweet treats 2 - 3 CONTINENTAL £7.50 per person Freshly made salads 4 - 7 Miniature Croissant Miniature Pain au Raisin Fresh home made soups 8 Miniature Pain au Chocolat Baguette with Butter & Preserves Luxury soups, stocks & pasta sauces 9 Seasonal Fruits Cocktail/finger food 10 - 11 Freshly squeezed Orange Juice Starters & buffet dishes 12 - 13 EUROPEAN £9.50 per person Miniature Croissant Quiches & savoury tarts 14 Miniature Pain au Raisin Frittatas & savoury items 15 Miniature Pain au Chocolat Baguette & Focaccia with Butter & Preserves Chicken dishes 16 - 17 Serrano Ham with Caperberries & Olives Manchego cheese with Cherry Tomatoes & Cornichons Beef dishes 18 - 19 Muesli with Greek yogurt, Honey & Almonds Freshly squeezed Orange Juice Lamb dishes 20 - 21 Pork 22 AMERICAN £11.50 per person Miniature Croissant Duck & game 23 Miniature Pain au Raisin Miniature Pain au Chocolat Fish & seafood dishes 24 - 25 Lemon, Honey & Poppy seed Muffins Vegetarian dishes 26 Blueberry Muffins Poppy seed Bagels with Smoked Salmon, Cream cheese, Lemon & Chives Vegetable side dishes 27 Maple Cured bacon & Tomato rolls Fruit salad with Fromage Frais Whole puddings 28 - 29 Freshly squeezed Orange Juice Individual -
Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina Hepsetus) Fish Burger and Finger El-Lahamy AA1*, Khalil KI2, El-Sherif SA1, Mahmud AA2
13(1): 007-013 (2019) Journal of FisheriesSciences.com E-ISSN 1307-234X © 2019 www.fisheriessciences.com Research Article Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina hepsetus) Fish Burger and Finger El-Lahamy AA1*, Khalil KI2, El-Sherif SA1, Mahmud AA2 1National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Cairo, Egypt 2Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt Received: 21.01.2019 / Accepted: 01.03.2019 / Published online: 08.03.2019 Abstract: Sand smelt fish (Atherina hepsetus) one of the low economic fish and unacceptable from consumers in Qarun lake, Egypt. Sand smelt fish burger and finger made from sand smelt fish with soybean flour (SF) and minced boiled potatoes (MBP) to improve the economic value for fish. Changes in proximate composition of sand smelt fish products during frozen storage were determined. Chemical analysis indicated that moisture, protein and fat contents of burger and fingers samples gradually decreased during frozen storage period while ash and carbohydrate contents increased during frozen storage. No considerable changes in cooking loss could be observed in the early stages of frozen storage. Meanwhile, as the storage period prolonged, cooking loss values increased. The filling materials SF and MBP used in the production of fish products showed an observed effect in maintaining the chemical composition of the products for 90 days of frozen storage. It can be concluded that sand smelt fish -
Allergy List For
Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 27 UPDATED: 17 November 2009 Gluten PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase. -
Cod Fishcake and Chips a Different Fish Finger
A DIFFERENT FISH FINGER SANDWICH A DIFFERENT FISH FINGER SANDWICH. OR FISH BURGER. SERVES 4 AS A DIFFERENT KIND OF BUTTIE. 8 slices bread or 4 of your favourite buns 2 whole haddock fillets, weighing about 300g in total, skinned 1 small bag spiced or salted nachos, crushed to the size of breadcrumbs 50g plain flour 2 eggs, beaten A pan of vegetable oil for shallow frying or a fryer, set to 175°c. METHOD : Blitz or crush the nachos and pour into a bowl. EAT THIS DISH AND YOU WILL Pour the beaten egg into a separate bowl. GAIN THESE BENEFITS: Place the flour into a third bowl and arrange them in the Helps improve mood, following order; flour, egg then crushed nachos. regulates blood pressure and Cut fish fillets into finger sized pieces, resembling fish stabilises blood sugars. fingers. The best time to eat this dish: Place each piece of fish into the flour, then the egg and At lunchtime before an exam or finally the nacho 'crumbs'. afternoon of revision. Reason: Haddock is high in protein, Once all the fish has been crumbed, carefully lower into the oil and cook for 4 to 5 minutes, until golden brown. low in fat and packed full of essential B vitamins. All the nutrients in Now the bun is up to you; I like mine toasted with lettuce, tomatoes, gherkins and mayonnaise, maybe even keep a this dish are useful for helping our bodies stay energised and motivated. few of those nachos for on the side. Omega 3s stimulate brain function and increase your concentration. -
Cheshire the Cheese: English History Wrapped in Cloth by Diana Pittet My Education About Cheese from the British Isles Should Start with ITHOUT a Doubt, Cheshire
• CULINARY HISTORIANS OF NEW YORK• Volume 15, No. 1 Fall 2001 Cheshire the Cheese: English History Wrapped in Cloth By Diana Pittet my education about cheese from the British Isles should start with ITHOUT a doubt, Cheshire. WCheshire was the first To my disappointment and cheese I wanted to sample on my embarrassment, I didn’t love the first day of work at Neal’s Yard dry and orange-tinted cheese at Dairy, the London cheese shop first bite. Not even after several known for its devotion to aging, tastings and lunches while working promoting, and selling of farm- at the Dairy did I fall in love with house cheeses from the British this mild, subtle, slightly acidic Isles. cheese, which many people — I had made many trips to customers, fellow cheesemongers, England, but I was unfamiliar with and judges of fine cheeses — the oldest-named English cheese. consider to be the best cheese sold I had also been intrigued by Steven at the shop. I would much rather Jenkins’ Cheese Primer description have creamy, assertive blue or wash of Cheshire — its having “a sort of rind cheese from Ireland. essential cheesiness.’’ So I felt that Continued on page 4 Adelaide: Expanding the Culinary History Universe By Andrew F. Smith but today, a significant culinary History of Food and Drink, sched- history work is released almost uled for July 2-4, 2001. I didn’t URING the past 20 years, weekly. And so many conferences even bother to check my calendar Dculinary history has expanded are being held around the world — — I e-mailed him back with my from a few isolated scholars doing the most famous being the Oxford acceptance. -
2019 Results ICDA.Pdf
Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese. -
WINTER 2010 PUB FOOD Continued from Page 18
VOLUMEVOLUME XVI, XXVI, NUMBER NUMBER 4 1 FALL WINTER 2000 2010 Quarterly Publication of the Culinary Historians of Ann Arbor Episodes in African-American Food History Part 1 In this 1936 photo, Mississippi sharecropper Lonnie Fair and his family pray before having their meal. Fair’s landlord was the Delta and Pine Land Company, the largest plantation owner in the United States. (Alfred Eisenstaedt/ LIFE) REPAST VOLUME XXVI, NUMBER 1 WINTER 2010 PUB FOOD continued from page 18 Scheduled for our next issue: topping for the dish. As an argument ensued and quickly grew heated, Michael bashed his brother on the head with a shovel, and John threatened to retaliate by firebombing Michael’s Episodes in African-American apartment. The police were called in and arrested John Garvin, Food History Part 2 who pled guilty to disturbing the peace. He was fined £200 by District Judge Peter Ward, who also told the defendant that in his view, there is no need for tomatoes on a shepherd’s pie. Robert T. Dirks (Emeritus Professor of Anthropology, Illinois State University) For fear of inflaming similar passions, we hesitate to report presents a major analysis, “What Early the not-very-traditional Chicken Wings with a Variety of Dietary Studies of African Americans Tell Us Dipping Sauces [Jane and Herbert Kaufer], but these served to About Soul Foods” remind us how modern and foreign influences are impinging upon pub fare, as upon everything else these days. Leni A. Sorensen (African-American Hurry Up Please, It’s Time for Dessert Research Historian at Monticello, Charlottesville, VA) reviews Judith Carney’s British pubs are not well known for sweets, but that didn’t new book, In the Shadow of Slavery: Africa's stop us from indulging in some of the most famous desserts of Botanical Legacy in the Atlantic World the realm. -
Varieties of Cheese
Research Library Bulletins 4000 - Research Publications 1980 Varieties of cheese T A. Morris Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Dairy Science Commons, and the Food Processing Commons Recommended Citation Morris, T A. (1980), Varieties of cheese. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4066. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. CA1 Department of Agriculture, Western Australia. BULLETIN 4066 AGDEX 416/80 Varieties of cheese by T. A. Morris Chief, Division of Dairying and Food Technology VARIETIES OF CHEESE by T. A. Morris Chief, Division of Dairying and Food Technology While Cheddar cheese is by far the main type as far RIPENED CHEESE English speaking countries concerned, it is only as are Cheese ripened by bacteria one of a large number of varieties of cheese which are becoming more universal in production and con- This group includes those cheeses in which most of sumption. In other than English speaking countries the ripening and flavour development is a result of the Cheddar cheese is almost unknown and yet the con- action of bacteria within the cheese. In considering sumption of cheese in some of these countries is very these cheeses it is found that they can be formed into much greater. two sub-groups on the basis of the presence or absence of round holes known as "eyes" in the cheese. -
Allergy List For
Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 23 UPDATED: 11 June 2009 Milk Products & Lactose PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase. -
Yellow Dog by Martin Amis to Isabel PART I CHAPTER ONE 1
Yellow Dog By Martin Amis To Isabel PART I CHAPTER ONE 1. Renaissance Man 2. Hal Nine 3. Clint Smoker February 14 (9.05 a.m., Universal Time): 101 Heavy CHAPTER TWO 1. The transfer to Trauma 2. Doing Beryl 3. On the Royal Train February 14 (10.41 a.m.): 101 Heavy CHAPTER THREE 1. The publicity of knowledge 2. The high-IQ moron 3. Excalibur February 14 (11.20 a.m.): 101 Heavy CHAPTER FOUR 1. The thing which is called world 2. His Voluminousness 3. Cold Blow Lane February 14 (12.01 p.m.): 101 Heavy CHAPTER FIVE 1. In the master bedroom 2. Storm in a teacup 3. Car-sweat February 14 (12.25 p.m.): 101 Heavy PART II CHAPTER SIX 1. The Decembrist 2. Cora Susan 3. Denizen 4. At Ewelme 5. February 14 (1.10 p.m.): 101 Heavy 6. Apologia — 1 7. We two 8. Use Your Head 9. Epithalamium CHAPTER SEVEN 1. We will go quietly 2. Weird sister 3. King Bastard 4. Cora's call on Pearl 5. It's Not Unusual 6. Size zero — 1 7. Size zero — 2 8. Not knowing again 9. To Otherville CHAPTER EIGHT 1. February 14 (1.15 p.m.): 101 Heavy 2. The face has holes in it 3. Apologia — 2: Keith the Snake 4. Yellow Tongue 5. Cur moment 6. February 14 (1.25 p.m.): 101 Heavy PART III CHAPTER NINE 1. The syrups of the sky 2. Sickout at Dolorosa Drive 3. The principle of lullabies 4. Anger of the just 5. -
(Christmas) Hampers Gift Vouchers Cheeseboards
Cartwright & Butler Chutneys Fresh Butter 250g £1.90 £3.95 for 250g jar Jars of Lemon Cheese (340g/12 oz) £2.20 Ask for varieties we Hendersons’ Relish (284ml) £2.30 stock – also cheese Quince Paste (120g) £2.15 biscuits. Brampton Fruit & Ale Cake £4.50 (14 x 7 cm slab) Locally made Honey – Clear and Set £4.75 Selection of Brampton Brewery Beers £3.10 each or £9 for 3 Bradfield Brewery £2.90 each or £8.50 for 3 Date and Walnut Wedge £3.50 Ask about our Wedding & Celebration Cheese Cakes 2018 Let us configure you a wonderful tiered cake of rounds of your favourite cheeses as an alternative – or addition - to a traditional cake. Allow about £1.20 to £1.50 per serving (though any left over will freeze well). (Christmas) Hampers Please ask for details. Gift Vouchers Available to any value - please ask for details. Cheeseboards A variety of design of Cheeseboards is available for all occasions, and all the year round. All the Cheeseboards are made to your specifications from the list . If you’d like to order one, please fill in the form inside and hand to a member of staff, or e-mail, fax or ‘phone your order. Please select any combination of the cheeses from overleaf to make your chosen size of cheeseboard. Monday to Friday throughout the year Small £7.00 ( 4 cheese wedges ) 7:00 a.m. through 5:00 p.m. Medium £9.50 ( 4/5 large cheese wedges ) Saturdays 7:00 a.m. through 4:00 p.m.