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28.00 Coworth Park Continental Breakfast
Coworth Park Country Breakfast - £28.00 Coworth Park Continental Breakfast - £22.00 Selection of fine teas or coffee with a choice of freshly-squeezed juices or smoothies Selection of fine teas or coffee with a choice of freshly-squeezed juices or smoothies Served with mixed toast, fruit preserves and freshly baked morning pastries Served with mixed toast, fruit preserves and freshly baked morning pastries Please select from one of our continental dishes Please select one of the following dishes: Coworth Park Full Country Breakfast Two free range eggs cooked to your liking, grilled mushroom and tomatoes, bacon duo, Coworth banger, Choice of morning cereals (v) * hash brown and black pudding * Rice Krispies, Frosties, Choco pops, Crunchy nut, Cornflakes, Fruit ’n Fibre, Special K, All-Bran, Bran Flakes, Weetabix Toasted sourdough, crushed avocado and poached egg (v) * Scottish oat porridge served either plain or with whiskey and meadow honey (v) Bubble and Squeak with fried egg and truffle (v) * Coworth Bircher muesli with sour apple and honeycomb (v) Blueberry pancakes with meadow honey and clotted cream (v) Natural yoghurt, mixed berries and granola (v) * Severn & wye smoked salmon with scrambled eggs and chives * Fresh fruit platter (v) * Smoked Haddock, spinach, mustard sauce and poached egg * Selection of British cured meats with cornichons * Coworth Egg Benedict- toasted English muffin, glazed pork belly, poached egg, hollandaise Farmhouse cheeses with celery and grapes (v) * and crispy bacon * Severn & wye smoked salmon with soda bread, butter and lemon * 3 egg omelette choice of the following fillings:- cheese, ham, mushroom, tomato (v) vegetarian * gluten-free or gluten-free option available Additional fruit juices are available upon request. -
Clean &Unclean Meats
Clean & Unclean Meats God expects all who desire to have a relationship with Him to live holy lives (Exodus 19:6; 1 Peter 1:15). The Bible says following God’s instructions regarding the meat we eat is one aspect of living a holy life (Leviticus 11:44-47). Modern research indicates that there are health benets to eating only the meat of animals approved by God and avoiding those He labels as unclean. Here is a summation of the clean (acceptable to eat) and unclean (not acceptable to eat) animals found in Leviticus 11 and Deuteronomy 14. For further explanation, see the LifeHopeandTruth.com article “Clean and Unclean Animals.” BIRDS CLEAN (Eggs of these birds are also clean) Chicken Prairie chicken Dove Ptarmigan Duck Quail Goose Sage grouse (sagehen) Grouse Sparrow (and all other Guinea fowl songbirds; but not those of Partridge the corvid family) Peafowl (peacock) Swan (the KJV translation of “swan” is a mistranslation) Pheasant Teal Pigeon Turkey BIRDS UNCLEAN Leviticus 11:13-19 (Eggs of these birds are also unclean) All birds of prey Cormorant (raptors) including: Crane Buzzard Crow (and all Condor other corvids) Eagle Cuckoo Ostrich Falcon Egret Parrot Kite Flamingo Pelican Hawk Glede Penguin Osprey Grosbeak Plover Owl Gull Raven Vulture Heron Roadrunner Lapwing Stork Other birds including: Loon Swallow Albatross Magpie Swi Bat Martin Water hen Bittern Ossifrage Woodpecker ANIMALS CLEAN Leviticus 11:3; Deuteronomy 14:4-6 (Milk from these animals is also clean) Addax Hart Antelope Hartebeest Beef (meat of domestic cattle) Hirola chews -
Nutrition and Hydration Week Recipe Book
Nutrition and Hydration Week Recipe Book Over the many Nutrition and Hydration weeks that have been held, many people have generous and shared with us their various recipes. So we have compiled them into this one recipe book to make it easy for anyone to get hold of them all. If you have recipes you would like to share and be added to this book, please email them to [email protected] Enjoy! Classic Fish and Chip Supper – by Preston Walker Serves 4 Ingredients Battered Fish 300g Plain Flour 200g Corn Flour 40g Baking Powder 5g Fine Sea Salt Ale 100g Plain Flour 4 x 120g Fillets of White Fish (Such as sustainable Cod, Pollock or Colley) Seasoning Method 1. Mix all the dry ingredients in a bowl. 2. Whisk in the Ale until a thick double cream consistency is achieved. 3. Taste and season if required 4. Set aside the batter until ready to finish. Chips 400g Peeled Floury Potatoes (cut into chips) Method 1. Heat the frying oil to 150C 2. Cook the potatoes in the oil until softened, about 5-10 minutes depending on thickness Tartar Sauce 100g Mayonnaise 40g Capers (Roughly Chopped) 40g Gherkins (Roughly Chopped) 20g Flat Leaf Parsley (Roughly Chopped) 20g Tarragon (Roughly Chopped) Juice of a Lemon Seasoning Method 1. Mix all the ingredients together. 2. Taste and season if needed Minted Pea Puree 400g Frozen Peas (Defrosted) 10 Mint Leaves 100g Water Seasoning Method 1. Blend all the ingredients together until smooth and silky. 2. Pass through a sieve if required. -
Starters Mains Side Dishes
Welcome to pitchside restaurant We have a passion for great food, as such our menu is prepared freshly for your enjoyment, this may sometimes mean a little wait during busy periods. Guests on a dinner inclusive package may choose any starter, main or dessert. For some of our dishes a small supplement applies, this is indicated on the menu. Starters Land Sea Soil Lamb Samosa £5.95 Plaice Goujons £6.25 Crispy Coated Hens Egg £5.95 with onion raita, spiced mango purée and tender fresh plaice goujons marinated in coriander and and Asparagus Soldiers V leaf salad lime with roasted lemon dressing, pea shoots and soft boiled hens egg coated in a crisp crumb garlic aioli accompanied by asparagus spears wrapped in filo pastry Chicken Caprese Salad £5.95 slices of chicken, mozzarella and tomato with basil King Prawn and Crab Cocktail £6.95 Greek Meze V £5.95 mousse, balsamic reduction and wild roquette king and north atlantic prawns rested on a chiffonade a selection of smoked red peppers, stuffed vine of lettuce topped with tomato concassé and cucumber leaves, marinated feta and olives with skordalia Corned Beef Hash Cake £6.25 ribbons with a tangy marie rose sauce and crab samosa and pita crostini with tomato relish, poached duck egg and mixed cress Carpaccio of Tuna £7.25 Chefs Home Made Soup £5.25 rested on bloody mary jelly, topped with olive accompanied by a selection of bread tapenade, green bean, wholegrain mustard vinaigrette and quails egg, garnished with mixed cress Crispy Coated Goats Cheese V £5.95 with crisp pancetta, baby leaf and sun -
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the Questions
Traditional English Dishes and Healthy Lifestyle Activity 1 Discuss the questions: 1. Do you have a healthy lifestyle? 2. What do you usually eat every day and on holidays? 3. Are you following any diet? 4. What is organic food? 5. What is the difference between organic and regular food? Created by Veronika Avetisyan for Skyteach, 2019 © Activity 2 In these pictures, you can see some traditional English dishes. Match them with their names: 4 5 8 9 1 2 3 6 7 10 A. full English breakfast B. Cornish pasty C. fish and chips D. bubble and squeak E. Sunday roast with Yorkshire pudding F. steak and kidney pie G. toad in the hole H. Victoria sponge cake I. Lancashire Hotpot J. bakewell tart Created by Veronika Avetisyan for Skyteach, 2019 © Activity 3 Match the pictures with the descriptions. A. Britain’s trademark brekkie is packed full of delicious goodies including, eggs (fried or poached), bacon, sausages, mushrooms, fried tomatoes, black pudding, baked beans and toast. B. The Cornish pasty originates from Cornwall in the South West of England, and is filled to the 1 2 brim with sliced or diced potato, onion and diced or minced beef. The fillings are enclosed in pastry. C. Bubble and squeak is the Nation’s favourite leftover dish, best enjoyed for brunch or lunch the day after your Sunday Roast. It consists of frying leftover vegetables such as carrots, broc- coli, swede with mashed or fried potato. 3 D. A true seaside classic, fish and chips are Britain’s favourite takeaway food. -
Roe-Guide.Pdf
WILD | NATURA L | SUSTAINABLE SUJIKO The cold, clean waters of Alaska provide a healthy, natural habitat for the five species of wild Alaska salmon. Each year, this e e raditional Japanese sujiko features salted and cured Alaska salmon roe within L e v e T the natural membrane or film (in-sac). Sujiko is a Japanese word composed t rich environment yields millions of high quality fish, famous S of “suji,” which means “line,” and “ko,” which means “child.” The name refers to the way in which the eggs are lined up in the ovary. The raw egg sacs are washed for their delicious flavor and superior texture. These same wild in a saturated brine solution, drained, packed with salt and then allowed to cure. All Alaska seafood is wild and sustainable and is managed Grading Information salmon produce some of the world’s finest roe, bursting with all Typically, there are three standard grades of sujiko: No.1, No.2 and No.3, plus for protection against overfishing, habitat damage and pollution. “off-grade” which includes roe that is cut, broken, soft, or off-color. In general, that is best about Alaska salmon. In Alaska, the fish come first! high-grade sujiko usually follow these guidelines: • Eggs are large in size for the species Alaska salmon roe is a wild, natural product high in lean Unlike fish stocks in other parts of the world, no Alaska • Color is bright and uniform throughout salmon stocks are threatened or endangered. For this reason, the sac protein and omega-3 fatty acids. -
Ban-Ter: Noun; an Exchange of Light, Playful, Teasing Remarks
ban-ter: noun; an exchange of light, playful, teasing remarks -small plates- -burgers- Irish Five Onion Soup 8 Signature Banter Burger 12 with croutons, Swiss and Irish porter cheese onion blended burger with pepperjack cheese and Curry Cheese Fries 8 creamy chipotle mayo crispy fries with cheese, scallions and Irish curry sauce Irish Style Chicken Burger 13 Mini Bangers and Mash 8 breaded homemade chicken patty with mature Irish sausage, mashed potatoes, onion gravy and scallions Irish cheddar and coleslaw Homemade Scotch Egg 9 Vegetable Burger 11 soft boiled egg, wrapped in Irish sausage, breaded and cheddar cheese, homemade guacamole deep fried with a curry mayonnaise drizzle and a pico de gallo salsa Baked Guinness Mac n Cheese 9 Classic Burger 10 with smoked bacon and an Ardagh strawberry wine crust roasted tomatoes, lettuce and grilled red onions Homemade Potato Pancakes 11 - add cheese, mushrooms, sautéed onions -1 each- three stacked potato pancakes served with homemade -add bacon - 2- organic apple sauce Gorgonzola Angus Burger 14 Jameson Spring Rolls 10 angus steak burger with crumbled gorgonzola cheese and sirloin steak marinated in Jameson whiskey crispy fried onions on a brioche bun with onions and tomatoes Bubble and Squeak Dumplings 10 Bison Burger 14 fried dumplings stuffed with corned beef, cabbage lean buffalo burger with sautéed onions and pepperjack and carrots with mustard drizzle cheese on a pretzel bun with homemade onion rings Crab Cakes 12 with mango salsa, crispy onions, ranch dressing and -main courses- chipotle -
The OAP Special
BREAKFAST SERVED OPEN TIL 12PM BREAKFAST CLUB CLASSICS ON TOAST PANCAKES & WAFFLES THE FULL MONTY Bacon, sausage, black pudding, eggs, AVOCADO ON RYE £8.00 THE ALL AMERICAN Pancakes, eggs, sausage, home-style fried potatoes, mushrooms, beans, grilled tomato - With cannelini beans, truffle oil & sea salt (VE) home-style potatoes, streaky bacon & maple syrup £11.75 & toasted multigrain bloomer £10.95 - With poached egg, chillies, basil, lemon & pumpkin seeds Add bacon £2.00 Add chorizo £2.00 VEGGIE ALL AMERICAN (V) Pancakes, eggs, veggie sausage, REGGIE THE VEGGIE (V) Veggie sausage, home-style fried potatoes, mushrooms, home-style potatoes & maple syrup £10.50 eggs, mushrooms, grilled tomato, beans & toasted SMOKED SALMON & SCRAMBLED EGG ON RYE £10.50 multigrain bloomer £9.50 Add Avocado £2.00 PANCAKES & BERRIES (V) Seasonal berries, maple syrup and BUTTERNUT BUBBLE & ASPARAGUS (VE) Butternut, potato & spinach EGGS ON BLOOMER (V) £6.50 poached, scrambled or fried vanilla cream £9.50 bubble and squeak, roast mushrooms & asparagus with (V) £6.00 avocado hollandaise £9.50 MUSHROOMS ON BLOOMER SALTED CARAMEL BANOFFEE PANCAKES (V) Banana, vanilla Add egg £1.00 Add bacon £2.50, Add sausage £2.50 cream, salted caramel & chocolate sauce £9.50 BREAKFAST BURRITO Chorizo, scrambled egg, roasted peppers, Add avocado £3.00 Smoked salmon £4.00 guacamole, sour cream, cheddar & spicy pepper sauce £9.50 ELVIS WAFFLE (V) Buttermilk waffle, caramelised banana, Greek yoghurt, peanut butter and maple syrup £8.50 VEGGIE AVAILABLE BREAKFAST IN BREAD Make it sing, add bacon £2.00 DISCO FRIES Saturday night Fever, Sunday morning believer. John CROQUE MONSIEUR Black iron grilled sourdough, stuffed with ham Travolta’s post boogie woogie Brekky. -
Indiana Division of Fish & Wildlife's Animal Information Series: Paddlefish
Indiana Division of Fish & Wildlife’s Animal Information Series Paddlefish (Polyodon spathula) Do they have any other names? Paddlefish are also called spoonbill, spoonbill cat, shovelnose cat, and boneless cat. Why are they called paddlefish? They are called paddlefish because of their paddle-like nose. Polyodon is Greek for “many tooth” in reference to the numerous long gill rakers and spathula is Latin for “spatula” or “blade.” What do they look like? Paddlefish are shark-like fish with long, paddle-shaped snouts. They have large mouths, without teeth, that are located far back on the underside of the head. Paddlefish have many gill rakers (filaments used to filter food from the water) that are long and slender. The eyes are small and just above the front edge of the mouth. The rear margin of the gill cover is long and pointed into a fleshy flap. The tail is deeply lobed with the upper lobe longer than the lower lobe. The skin is without scales and the skeleton is made of cartilage. Paddlefish are bluish-gray to black on the upper parts and light gray to white on the belly. Photo Credit: Duane Raver, USFWS Where do they live in Indiana? Paddlefish are rare to occasional in Indiana and they live in large rivers. What kind of habitat do they need? A paddlefish needs very specific habitat conditions to meet its needs. During most of its life it lives in quiet or slow-flowing waters rich in the microscopic life (zooplankton) on which it feeds. However, it must have access to a large, free-flowing river with gravel bars that flood frequently during its spawning season. -
Homemade Cakes, Biscuits and Puddings Cakes, Biscuits, Cookies
Main Meal Deal £2.85 Term 2 Week beginning 12/11/2018 Snack Meal Deal £2.30 All include a drink and dessert Minced beef and Chicken korma Tex-Mex chicken Battered Pollack Chefs Dish of the vegetable served with Roast beef served and sausage stew served with mushy with Yorkshire served with baked Day casserole served basmati rice and pudding rice and tortilla peas and chunky with mash poppadums chips chips Chefs Vegetarian Vegetable Thai style curried Sweetcorn and Red Quorn sausage and carbonara pasta Bubble and squeak noodles with pepper fritter Option baked bean bake served with bake served with vegetables and served in a soft Vol-au-vent garlic bread onion gravy quorn pieces bap with salsa Homemade Soup Chicken and Vegetable and Roasted pepper and vegetable broth French onion served Chefs choice of the Day lentil served with tomato served with served with with homemade served with homemade bread homemade bread homemade bread bread homemade bread Hot Sandwich of Bacon and cheese Tomato, mozzarella Greek souvlaki BBQ Pulled pork in Margarita Pizza baguette and basil Panini chicken wrap a soft bap slice the Day Tomato and basil Three Cheese Creamy tomato Bacon carbonara Not Available on Pasta with sauce with penne sauce with sauce with penne sauce with macaroni Fridays see daily pasta macaroni pasta pasta pasta menu for Homemade Sauce alternative Served with Served with Served with Served with Served with Jacket Potatoes either; either; either; either; either; Baked beans Baked beans Baked beans Baked beans Baked beans 1 filling = snack Tuna mayo Tuna mayo Tuna mayo Tuna mayo Tuna mayo 2 fillings = main Homemade slaw or Homemade slaw or Homemade slaw or Homemade slaw or Homemade slaw or Grated cheese Grated cheese Grated cheese Grated cheese Grated cheese In the fridge Homemade Cakes, Biscuits and Puddings Baguettes, Sandwiches, Rolls, Wraps and Cakes, Biscuits, Cookies, Cheesecake pots, Trifle pots, Fruit salad Pots Bagels with a Variety of fillings. -
Caviar and Conservation
Caviar and Conservation Status, Management, and Trade of North American Sturgeon and Paddlefish Douglas F.Williamson May 2003 TRAFFIC North America World Wildlife Fund 1250 24th Street NW Washington DC 20037 Visit www.traffic.org for an electronic edition of this report, and for more information about TRAFFIC North America. © 2003 WWF. All rights reserved by World Wildlife Fund, Inc. All material appearing in this publication is copyrighted and may be reproduced with permission. Any reproduction, in full or in part, of this publication must credit TRAFFIC North America. The views of the author expressed in this publication do not necessarily reflect those of the TRAFFIC Network, World Wildlife Fund (WWF), or IUCN-The World Conservation Union. The designation of geographical entities in this publication and the presentation of the material do not imply the expression of any opinion whatsoever on the part of TRAFFIC or its supporting organizations concerning the legal status of any country, territory, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. The TRAFFIC symbol copyright and Registered Trademark ownership are held by WWF. TRAFFIC is a joint program of WWF and IUCN. Suggested citation: Williamson, D. F. 2003. Caviar and Conservation: Status, Management and Trade of North American Sturgeon and Paddlefish. TRAFFIC North America. Washington D.C.: World Wildlife Fund. Front cover photograph of a lake sturgeon (Acipenser fulvescens) by Richard T. Bryant, courtesy of the Tennessee Aquarium. Back cover photograph of a paddlefish (Polyodon spathula) by Richard T. Bryant, courtesy of the Tennessee Aquarium. TABLE OF CONTENTS Preface . -
Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data
foods Article Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data Mauro Vasconi 1 , Erica Tirloni 2, Simone Stella 2, Chiara Coppola 2 , Annalaura Lopez 1,* , Federica Bellagamba 1 , Cristian Bernardi 2 and Vittorio Maria Moretti 1 1 Department of Veterinary Medicine, Università degli Studi di Milano, Via dell’Università, 6, 26900 Lodi (LO), Italy; [email protected] (M.V.); [email protected] (F.B.); [email protected] (V.M.M.) 2 Department of Health, Animal Science and Food Safety, University of Milan, Via dell’Università, 6, 26900 Lodi (LO), Italy; [email protected] (E.T.); [email protected] (S.S.); [email protected] (C.C.); [email protected] (C.B.) * Correspondence: [email protected]; Tel.: +39-02-50315759 Received: 22 March 2020; Accepted: 21 April 2020; Published: 27 April 2020 Abstract: Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed fish roe products from different species. The results obtained allowed to distinguish eggs originated from different fish species and to discriminate between fish roes and caviar samples obtained from four different sturgeons species. We observed that roes showed a trend of grouping according to ecological and reproductive habits of fish species. We highlighted the differences between eggs originated by farmed and freshwater fish, enriched in n6 polyunsaturated fatty acids (PUFAs), and all the others, in which n3 PUFAs were prevalent.