DOCSLIB.ORG

J66582 Premier Foods Brochure Plain Label Version

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
J66582 Premier Foods Brochure Plain Label Version Product guide guide 3 contents page chilled 5-19 flavours 20-25 ambient 26-38 frozen 39-57 beverages 58-62 disposables 63-67 2 chilled contents Ham . 6-8 ambient Pork. 9 Beef . 9 Poultry . 9 Sliced & Pulled Meats . 9 Delicatessen Meats . 10 Continental . 10 Canned Meat. 27 Cheese . 12-14 Canned Fish . 27 Soured Cream & Yoghurt . 14 Canned Vegetables . 27 Eggs . 14 Canned & Dried Fruit . 27 Spreads & Fats . 14 Mayonnaise & Salad Cream . 28 Pork Pies . 15 Chutneys & Pickles. 29 Gourmet Pies. 15 Consumer Portions. 29 Pies, Pasties & Rolls. 15 Condiments & Sauces. 30 Quiche . 15 Cooking Sauces . 31-32 Savouries. 15 Soup. 33 Bacon & Gammon . 16-19 Gravy & Bouillon . 33 Herbs, Spices & Seasoning. 33 Dried Pasta & Rice. 33 flavours Oils . 34 Preserves, Fruit Fillings & Toppings . 34 Sugar & Sweetners. 34 Bakery Products & Mixes . 34 Breakfast Cereals. 34 Salads. 21 Confectionery . 35 Sandwich Fillings - Seafood . 22 Biscuits . 35 Sandwich Fillings - Egg, Cheese & Vegetarian . 22 Traybakes . 35 Sandwich Fillings - Meat & Chicken . 24 Crisps & Scratchings . 35 Marinated Meat . 25 Cake . 36-38 3 frozen beverages Sausage . 40 Carbonated Beverages. 59 Burgers & Sandwich Steaks. 41-43 Fruit Juice . 60 Chicken . 44-47 Water . 62 Seafood . 48 Flavoured Milk . 62 Pies. 49 Hot Beverages. 62 Savoury Rollls . 50 In-Cup Drinks . 62 Pasties & Slices . 50 Baked Rolls, Pies & Pasties . 51 Savoury Buffet . 52 Asian Savouries . 52 Ingredient Pastry & Yorkshire Puddings . 52 disposables Bread . 53-54 Potato Products . 55 Meal Solutions . 55 Vegetables & Fruit . 55 Desserts. 56 Bags . 64 Individual Cakes & Desserts . 56 Cups & Lids. 64 Traycakes & Slices . 56 Food Containers . 65 Sweet Pastries . 56 Catering Essentials . 66-67 4 chilled Ham Sliced & Pre-Pack Cheese Pork Soft Cheese Beef Yoghurt Poultry Eggs Delicatessen Meats Spreads & Fats Sliced & Pulled Meats Pork Pies Continental Gourmet Pies Block Cheese Pies, Pasties & Rolls Speciality Cheese Quiche Grated Cheese Savouries Continental Cheese Bacon & Gammon 75 chilled ham Gammon Ham 1/2 3.5kg (av) Full Gammon Ham 7kg (av) Wiltshire Gammon 1/2 3kg (av) Crumbed Gammon 1/2 3.5kg (av) Slow Cooked Kettle Ham 3.2kg (av) Full Whitebirk Gammon 6.5kg (av) County Ham 'Hock Bone' 7g (av) Premium Ham '70%' 1/2 3.5kg (av) Festive Ham 1/2 3.5kg (av) Full Festive Ham 7kg (av) Rindless Festive Ham 1/2 3.5kg (av) Smoked Gammon 1/2 3.5kg (av) 6 chilled For generations the Bloors family have been passionately producing high quality hams in the heart of Leicestershire. Each ham they produce is cured and cooked using traditional methods and recipes giving them textures and flavours that are unique to Bloors. Gammon Ham 1/2 3.5kg (av) Slow Cooked Kettle Ham 3.2kg (av) Bloors Gammon Hams are based on a recipe that has now been used for over 40 The Kettle range of Hams are cooked using the authentic, traditional method of cooking years. The legs are expertly boned out to a high internal specification before being in open water. The water seals the hams as they are gently simmered, giving them a cured and matured to give a full muscle deli-style product. Our best selling ham! superb taste and texture profile and creating a flavour of the past. 7 Canned Meat. 27 Canned Fish . 27 Canned Vegetables . 27 Canned & Dried Fruit . 27 Mayonnaise & Salad Cream . 28 Chutneys & Pickles. 29 Consumer Portions. 29 Condiments & Sauces. 30 Cooking Sauces . 31-32 Soup. 33 Gravy & Bouillon . 33 Herbs, Spices & Seasoning. 33 Dried Pasta & Rice. 33 Oils . 34 Preserves, Fruit Fillings & Toppings . 34 Sugar & Sweetners. 34 Bakery Products & Mixes . 34 Breakfast Cereals. 34 Salads. 21 Confectionery . 35 Sandwich Fillings - Seafood . 22 Biscuits . 35 Sandwich Fillings - Egg, Cheese & Vegetarian . 22 Traybakes . 35 Sandwich Fillings - Meat & Chicken . 24 Crisps & Scratchings . 35 Marinated Meat . ..
Load more

Recommended publications
  • Breakfast Menu About Us
    1720 THE SPINNING JENNY IS BORN JUST OUTSIDE OF BLACKBURN AN INVENTION TO SPIN, DRAW AND TWIST COTTON 1738 IMPROVEMENTS WERE MADE TO THE MECHANICS TO ALLOW FOR DOUBLE THE OUTPUT AND TO CREATE FABRIC FLEXIBILITY 1770 BREAKFAST MENU THE SPINNING JENNY WAS PATENTED, NO. 962 MAKING IT THE MOST DESIRED PIECE OF TECHNOLOGY OF THE DECADE 1779 THE SPINNING JENNY WAS SUPERSEDED BY THE SPINNING MULE ABOUT US 2015 Here at The Spinning Jenny we believe the little details count, sourcing the best possible ingredients to THE SPINNING JENNY IS RETURNED TO ITS FORMER GLORY make your experience the best it can be. We have sipped our way around speakeasys to find you the best AT MANCHESTER’S T2 Bloody Marys and a fantastic array of Craft beers. Our fruit and vegetables are delivered fresh every day. We have even shipped over an oven that cooks 300kg of prime cuts from Texas for that authentic smokehouse experience, right here in Manchester Airport. HOW TO ORDER: 1 2 3 FIND A TABLE AND ORDER YOUR FOOD AT THE BAR RELAX WHILE WE DO THE REST NOTE THE NUMBER Let your server know if you’re in a hurry or ask for the bill when ordering HOW DID WE DO? Tell us how we did today and enter our quarterly draw to win a £350 Amazon Voucher. www.eatonthemove.com 020 7529 8369 BREAKFAST SERVED UNTIL 11:30AM J e n n y’s Signature CLASSIC BREAKFASTS BREAKFASTS THE ULTIMATE ENGLISH BREAKFAST 10.95 TRADITIONAL BREAKFAST 8.45 Two rashers of back bacon, two pork sausages, Back bacon, pork sausage, fried egg, roasted two fried eggs, black pudding, roasted flat mushroom, flat mushroom,
    [Show full text]
  • Primary Product List
    Primary Product List Paste / Wet Systems BEEF STOCK Beef Stock 75-B-095 Beef stock with salt Beef Stock 14-B-028 Beef stock with yeast extract and salt British Beef Stock 800-B-09 Beef Stock – Low Salt 06-B-038 Vegetarian Beef Style Stock 75-VB-16 CHICKEN STOCK Chicken Stock 06-C-015 Roast Chicken 06-C-071 British Chicken Stock 800-C-02 Dark Chicken Stock 104-C-97 Light Chicken Stock 75-C-173B Chicken Stock – Low Salt 06-C-107 Vegetarian Chicken Style Stock 06-VC-40 VEGETABLE STOCK Vegetable Stock – No Celery 06-V-022 Roast Vegetable Stock 06-V-157 Light Vegetable Stock 143-V-01 Vegetable Juice Concentrate 06-V-164 – no celery Vegetable Glace –06-V-086 – no celery Vegetable Stock – Low Salt 109-V-01 LAMB STOCK Lamb Stock 06-L-017 Lamb stock with yeast extract, lamb powder and salt Lamb Stock 105-L-11 Lamb stock with added lamb fat, carrot, salt & onion Lamb Glace 109-L-05 PORK STOCK Pork Stock 75-P-026 Pork stock with onion, salt & sage Pork Stock – Low Salt 75-P-054 Smoked Pork Stock 34-P-001 OTHER MEAT STOCKS Turkey Stock 133-T-06 Ham Bouillon 34-NHB-16 Duck Stock 75-D-021 FISH STOCK Fish Stock 75-F-011 Lobster Stock 75-LOB-23 Fish & Shellfish Bouillon 06-F-004 Fish Stock 15-F-004 MUSHROOM STOCK Mushroom Stock 109-MU-6 Wild Mushroom Flavoured Stock 04-MU-02 Porcini Mushroom Stock 22-MU-37 ONION STOCK Onion Stock 06-O-016 Onion Glace 109-O-04 Roast Onion Stock 28-O-001 CHEESE STOCK Cheese Stock 75-CH-08 Mature Cheddar Stock 75-CH-20 Hard Italian Style Cheese Stock 75-PCH-4 Danish Blue style Cheese Stock 75-BLC-40 Nacho Cheese Stock 75-NAC-23
    [Show full text]
  • Product List May 2019 Poultry, Meat & Fish
    PRODUCT LIST MAY 2019 POULTRY, MEAT & FISH Leathams started by selling meats and today we have a superb range of poultry, meat and fish products specifically for the professional chef. We have fish for all occasions and lots of great raw, cooked, cured and smoked meat and poultry. TOO= To Order Only 2 POULTRY, MEAT & FISH MIN WEIGHT/PACK CASE CODE DESCRIPTION UNIT OF SALE TEMP TOO? SHELF NEW? FORMAT SIZE LIFE BEEF BEE002 Cajun Beef Brisket 1Kg 10 EACH FROZEN 250 BEE200 Chefs Brigade® Roast Beef Thinly Sliced (16-25) 500g 6 TRAY CHILLED 11 BEE201 Pre-Sliced Rare Roast Beef 400g 20 PACK FROZEN 540 BEE400 Salt Beef, Sliced (31-45) 1Kg 4 TRAY CHILLED 16 CHARCUTERIE - ITALIAN Mixed Antipasto (Coppa, Salami Milano & Finocchiona approx. 10 CHA002 slices) 265g 10 PACK CHILLED 85 CHA004 Coppa 250g 12 TRAY CHILLED 60 CHA008 Mixed Antipasti (Prosc, Coppa, Fennel) 65g 15 EACH CHILLED 50 CHA009 N'Duja 500g 10 TRAY CHILLED 40 CHA031 Salami Milano 500g 8 EACH CHILLED YES 60 CHA113 Calabrese Antipasti Copa, Panc & Schi 200g 5 PACK CHILLED 55 CHA117 Salsiccia Piccante 1Kg 6 EACH CHILLED YES 60 CHA202 Charcuti® Mortadella, Sliced (approx. 25 slices) 250g 8 TRAY CHILLED 40 CHA203 Charcuti® Salsiccia Piccante, Sliced (approx. 53 slices) 250g 8 TRAY CHILLED 50 Charcuti® Mixed Antipasti (Prosciutto, Spianata, Milano approx. 12 CHA204 slices) 135g 8 TRAY CHILLED 50 CHA205 Charcuti® Bresaola, Sliced (approx. 7 slices) 70g 8 TRAY CHILLED 50 Antipasti (Salami Milano, Salami Napoli, Prosciutto Crudo, Coppa / CHA213 ave.8 Prosciutto, 12 coppa, 12s. Milano, 12 s.
    [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]
  • Allergy Information Checklist This Is to Be Used by Customers and Staff to Enable Allergy Sufferers to Make Informed Decisions About Suitability of Our Products
    USE AS A GUIDE ONLY! GREEN INDICATES THE PRESENCE OF THE ALLERGEN IN THE FOOD AS AN INGREDIENT. CANNOT GUARANTEE ALLERGEN FREE DUE TO WORKING PRACTICES. Further details are available upon request. Wilsons (Crossgates) Ltd Allergy Information Checklist This is to be used by customers and staff to enable allergy sufferers to make informed decisions about suitability of our products. The checklist indicates the presence of the 14 key allergens, outlined in the new EU 1169/2011 Food Information Regulations; further ingredient information on our products can be provided if needed- please contact us. The information is correct at the time of publication, as indicated at the bottom of each checklist; new products and amendments will be added as soon as possible. Please note, not all products will be available at all times. This information is to be used as a guide only- risk of cross contamination is minimised where possible but we cannot guarantee products to be allergen free. [email protected] 0113 264 5448 or 0113 293 0516 Please note not all products will be available at all times. Correct at time of publication on 02/02/2015 USE AS A GUIDE ONLY! GREEN INDICATES THE PRESENCE OF THE ALLERGEN IN THE FOOD AS AN INGREDIENT. CANNOT GUARANTEE ALLERGEN FREE DUE TO WORKING PRACTICES. Further details are available upon request. Product Celery Cereals containing gluten Crustacean Egg Fish Lupin Milk Molluscs Mustard Peanuts Sesame Soya Sulphites Tree nuts Beef Beef Stroganoff Beef Wellington Wheat Chinese Style Beef Stir Fry Barley Texan
    [Show full text]
  • Traditional Cumberland Sausage’
    SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 APPLICATION TO REGISTER: ‘TRADITIONAL CUMBERLAND SAUSAGE’ PGI ( 9 ) PDO ( ) National File No: This summary sets out the main elements of the product specification for information purposes. 1. RESPONSIBLE DEPARTMENT IN THE MEMBER STATE: UNITED KINGDOM Name: Department for the Environment, Food and Rural Affairs Address Food Policy Unit, Regional and Local Food Team Area 7e, 9 Millbank c/o Nobel House 17 Smith Square London SWIP 3JR United Kingdom Tel: +44 (0) 207 238 6075 Fax: +44 (0) 207 238 5728 Email: [email protected] 2. GROUP Name: The Cumberland Sausage Association Address: C/o John Anderson Linden Cottage High Street Brough Cumbria CA17 4BX Tel: +44 (0)17683 42490 Email: [email protected] Website: traditionalcumberlandsausage.co.uk 1 Composition: Producer/Processor ( 21 ) Other ( 2 ) 3. TYPE OF PRODUCT Class Meat-based products Class 1.2 4 SPECIFICATION 4.1 Name: Traditional Cumberland Sausage 4.2 Description Traditional Cumberland Sausage is a spiral coil shaped seasoned pork sausage. Its most distinctive feature is that, unlike other sausages, it is not linked but long and coiled. Traditional Cumberland Sausage is cylindrical in shape when at full length but the final product is coiled to produce its distinctive spiral shape. It has a coarse texture which is generally pink in colour and have visible flecks of seasoning. The sausages are sold in a variety of sizes and weights and through a range of outlets including traditional butchers’ shops, supermarkets,
    [Show full text]
  • Supplement 1
    *^b THE BOOK OF THE STATES .\ • I January, 1949 "'Sto >c THE COUNCIL OF STATE'GOVERNMENTS CHICAGO • ••• • • ••'. •" • • • • • 1 ••• • • I* »• - • • . * • ^ • • • • • • 1 ( • 1* #* t 4 •• -• ', 1 • .1 :.• . -.' . • - •>»»'• • H- • f' ' • • • • J -•» J COPYRIGHT, 1949, BY THE COUNCIL OF STATE GOVERNMENTS jk •J . • ) • • • PBir/Tfili i;? THE'UNIfTED STATES OF AMERICA S\ A ' •• • FOREWORD 'he Book of the States, of which this volume is a supplement, is designed rto provide an authoritative source of information on-^state activities, administrations, legislatures, services, problems, and progressi It also reports on work done by the Council of State Governments, the cpm- missions on interstate cooperation, and other agencies concepned with intergovernmental problems. The present suppkinent to the 1948-1949 edition brings up to date, on the basis of information receivjed.from the states by the end of Novem­ ber, 1948^, the* names of the principal elective administrative officers of the states and of the members of their legislatures. Necessarily, most of the lists of legislators are unofficial, final certification hot having been possible so soon after the election of November 2. In some cases post­ election contests were pending;. However, every effort for accuracy has been made by state officials who provided the lists aiid by the CouncJLl_ of State Governments. » A second 1949. supplement, to be issued in July, will list appointive administrative officers in all the states, and also their elective officers and legislators, with any revisions of the. present rosters that may be required. ^ Thus the basic, biennial ^oo/t q/7^? States and its two supplements offer comprehensive information on the work of state governments, and current, convenient directories of the men and women who constitute those governments, both in their administrative organizations and in their legislatures.
    [Show full text]
  • The Telegraph Inn Menu
    THE TELEGRAPH INN MENU W H I L E YO U WA I T G R I L L S Home Marinated Olives and Slow Roasted Tomatoes - £2.95 V All Chargrilled and served with Grilled Tomato, Portabello Breads with Olive Oil, Balsamic Vinegar and Herby Butter (v) - £4.25 V Mushroom, Onion Rings, Garden Peas and Hand Cut Chips or Skinny Fries (upgrade to sweet potato Fries £1) SHARERS 8oz Sirloin - £18.95 Gammon Steak served with fried egg or pineapple - £12.95 Telegraph Platter - Peri Peri and Smokey BBQ Chicken Wings, Hoisin and Chilli Shredded Duck, Stuffed Jalapenos, Monterey Jack Peppercorn Sauce - £2.00 Onion Rings, with Garlic Ciabatta and Dipping Sauces - £18.95 Port and Stilton Sauce - £2.50 Fisherman’s Platter - Breaded Whitebait, Filo King Prawns, Calamari and Crab Cakes with Toasted Breads and Dips - £18.95 BURGERS Chef’s Chilli Nachos with Sour Cream, Guacamole, Jalapenos and Our Homemade Burgers are made using 100% prime British Melted Mozzarella Beef and Chargrilled. Served in a Toasted Brioche Bun with Beef Small £5.95 Large £9.25 Hand Cut Chips or Skin on Fries, Homemade Coleslaw, Onion Veggie Small £5.95 Large £9.25 V Rings and Salad Garnish (upgrade to sweet potato Fries £1) Telegraph Burger - Beef Burger with Smoked Bacon, Mature STARTERS Cheddar, Mustard Mayonnaise and Tomato Relish - £11.25 Bourbon Pulled Pork – Beef Burger with Maple Bourbon Chef’s Soup - with Warm Breads - £4.95 V Pulled Pork and Mature Cheddar - £11.95 Chicken Liver, Smoked Bacon and Brandy Pate with House Chutney, Warm Breads and Rocket - £5.95 Sticky Honey Chicken- Chargrilled
    [Show full text]
  • Bacon & Gammon
    Bacon & Gammon Product Code Pricing Unit Sliced Unsmoked Bacon (Large Packs) Rindless Streaky Stirchley 2.27kg B203 PACK Rindless Streaky Selfar 2.27kg B203S PACK Rindless Back Stirchley 2kg B207D2 PACK Rindless Back Stirchley 2.27kg B207D PACK Rindless Back Stirchley Dry Cure 2.27kg B207DA PACK Rindless Back Stirchley Rib Free 2.27kg B207DR PACK Rindless Back Stirchley Supertrim 2.27kg B207ST PACK Rindless Back Stirchley Thick Cut 2.27kg B207DT PACK Rindless Back Stirchley Catering 2.268kg B207E PACK Rindless Back Classic (A11) 2.25kg B207M PACK Rindless Back Selfar 2.27kg B207S PACK Sliced Smoked Bacon (Large Packs) Smoked Rindless Streaky Stirchley 2.27kg B204 PACK Smoked Rindless Streaky Selfar 2.27kg B204S PACK Smoked Rindless Back Stirchley 2.27kg B218D PACK Smoked Rindless Back Stirchley Dry Cure 2.27kg B218DC PACK Retail Packs Rindless Streaky Stirchley 20 x 454g B2031 CASE Rindless Back Stirchley 20 x 454g B2071 CASE Rindless Back Stirchley 40 x 200g B207C CASE Smoked Rindless Back Stirchley 20 x 454g B2181 CASE Smoked Rindless Back Stirchley 40 x 200g B218C CASE UK Sliced Bacon Knights British Rind On Streaky 2.27kg B206UK PACK Knights British Rind On Back 2.27kg B208UK PACK Knights British Rind On Streaky Smoked 2.27kg B217UK PACK Knights British Rind On Back Smoked 2.27kg B219UK PACK Knights British Dry Cured R/L Back 2.27kg B207UD PACK Knights British Dry Cured R/L Back Smk 2.27kg B218UD PACK Whole Bacon Stirchley Whole Rindless Streaks B258 KG Danish Crown BSD Whole Backs B255D KG Danish Crown BSD Whole Backs Smoked B259D
    [Show full text]
  • 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
    [Show full text]
  • Elegance Wedding Breakfast Menu
    ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]