Sunday Lunch

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St David’s Day Sunday Lunch 1ST MARCH 2020 New season potatoes (V,D) SALAD SELECTION Vegetable curry with chickpeas, slow cooked in Welsh lentil and carrot salad with Pant-Ys-Gawn a biryani sauce (V) goat’s cheese (D,V) Steamed basmati rice (V) Spinach and rocket leaves with Welsh salad dressing Welsh Dragon curry (E,Mu,SD,V) Marinated chicken tikka, topped with coriander and chilli Red Dragon mustard and Brecon honey potato salad (V,Mu) Poppadoms, naan bread and mango chutney Pickled cabbage (V,SD), sweetcorn (V), diced cucumber (V), beetroot (SD,V), gherkins (V,Mu,SD), olives (V), croutons (V,G), pickled onions (V,SD), tomatoes (V), mixed seeds (V), radish (V), sliced onion (V), capers (SD,V) DESSERTS Marie Rose sauce (V,E), garlic mayonnaise (E,V) and mustard dressing (MU,SD,V) Soft whipped vanilla ice cream (D) Topped with your choice of: Chocolate shavings (D,S), crushed meringue, hundreds and APPETISERS thousands, chocolate sauce, toffee sauce, strawberry sauce Welsh rarebit (G,D,E,Mu,SD,V) Lemon meringue tart (G,E,D,S,V) Gala pie with piccalilli (G,E,D,SD,Mu) Chocolate brownie (S,G,D,E,V) Milano and Napoli salami, Parma ham and peppered Bara Brith (G,SD,V) pastrami with assorted pickles Banoffee roulade (G,E,D,V) Traditional duck liver paté with Welsh Lady chutney and Welsh cake cheesecake pots (G,D,E,S,V) orange (SD,E,D) Chocolate chip fl apjacks (G,D,S,V) Marinated green lip mussels (Cr) Fresh fruit salad (V) Whole dressed salmon (F) Fruit coulis (V), compote (V) and cream (D) Leek and Caerphilly cheese tart (G,D,E,V) Warm bread and butter pudding with custard (V,G,E,D) FROM THE CARVERY CHEESE Traditional sirloin of roast beef and roast turkey breast Yorkshire puddings (G,D,E) Olive Tree cheese board (V,D,E,G,C,Mu,SD) Roasted root vegetables (V) Caerphilly Cheddar, Perl Las Blue, Perl Wen white soft, Y-Fenni with mustard Braised spiced red cabbage (V,SD) Served with grapes, celery, chutney and cheese biscuits Garlic and rosemary roast potatoes (V) Caulifl ower cheese (D,G,V) Red wine beef jus (SD) £29.50 PER PERSON HOT BUFFET £14.75 CHILDREN (2 – 12 YEARS) Roasted pork loin with mashed potato and kale, honey and wholegrain mustard sauce (SD,D,Mu) Thyme roasted sardines with pine nuts and samphire (F,N) Fillet of salmon with courgette ribbons, tomato and basil sauce (F,SD,M,Cr) Black Bomber cheddar cheese and vegetable pasta bake (E,D,G,V) Welsh roast potatoes and leeks (V) Seasonal vegetable panache (V) A discretionary 10% service charge will be added to your bill. Please advise us of any food allergies. Whilst every care is taken, we cannot guarantee that our kitchens are an allergen free environment, nor can we guarantee the processes used by our ingredient manufacturers. (V) Vegetarian, (G) Contains gluten, (D) Contains dairy/milk, (N) Contains nuts, (P) Contains peanuts, (E) Contains egg, (F) Contains fi sh, (Cr) Contains crustaceans, (M) Contains molluscs, (S) Contains soya, (C) Contains celery, (Mu) Contains mustard, (Se) Contains sesame seeds, (SD) Contains sulphur dioxide, (L) Contains lupin..

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Friday 19Th March 2021 Newsletter 24
Friday 19th March 2021 www.birdlipprimary.co.uk Newsletter 24 Parental support: www.familylives.org.uk or glosfamiliesdirectory.org Head Teacher’s email address: [email protected] PTA fundraising via internet purchases: https://www.easyfundraising.org.uk/causes/birdlipschoolpta/ Parent Matters www.gloucestershire.gov.uk/index.cfm?articleid=94089 School Emergency Phone No: 07775 203 435 Birdlip online Virtual School Uniform Shop: http://pmgschoolwear.co.uk/advanced_search.php?skl_id=38923&pager=view_all School closure website: https://www.gloucestershire.gov.uk/closures Ofsted Parent View http://parentview.ofsted.gov.uk/ Confidential contact for Governing Body: [email protected] Health Protection Agency Guidance http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1194947358374 Safeguarding http://www.birdlip.gloucs.sch.uk/our_school/policies/policies.html Birdlip Wish list http://amzn.eu/9pZsmG2 School Dinner Menu Choices Family Learning Courses Menu choices for next week should be taken from Gloucestershire County Council are offering some great family the week 2 selection. learning courses (via Zoom) for parents and carers, all starting after Easter: Events in the Week Ahead Calming the Mind (mindfulness course); Happier and Calmer: Wellbeing at Home; Forthcoming Events Everything You Ever Want to Know about Numbers But Wed, 31st Mar, Last day of term Are Afraid to Ask (Supporting children's maths); Improve Your English and Help Your Child (English Thu, 1st Apr, Inset Day (staff only) lessons for ESOL parents); and th Mon 19 Apr, Return to school for all Help Your Child with English in the Early Years (a course for ESOL parents with preschool children) I won’t lie, it’s been a bit of a rubbish week and so when Please see the attached leaflets for more information and how to a piece of cake arrived in my office unexpectedly this book.
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Daytime & Afternoon Tea Menu
DAYTIME & AFTERNOON TEA MENU 12:00 noon until 6:00 pm SANDWICHES CLASSICS All sandwiches served with hand cooked crisps & dressed leaves. Choose between WELSH LAMB CAWL COBBLER 7 thick sliced white, malted brown, granary bread, tortilla wrap or ciabatta (gluten free Slow cooked lamb neck, seasonal vegetable broth with a savoury buttermilk & Caerphilly scone alternatives available) CAESAR SALAD 7 WELSH MATURE CHEDDAR & TOMATO CHUTNEY (V) 7 Romaine, croutons, parmesan shavings, white anchovies & that classic sauce. Add chicken or salmon fillet + 6 SMOKED SALMON, CREAM CHEESE & BLACK PEPPER 8 BAKED HAM WITH EGG & CRESS MAYONNAISE 7 BULGUR WHEAT & HALLOUMI SALAD (V) 8 Marinated grilled seasonal vegetables, aromatic herbs & rocket. Add chicken or salmon fillet + 6 ROAST BEEF, SHREDDED PICKLES & RUSSIAN DRESSING 7 PHILLY BEEF, SHREDDED STEAK, PULLED BEEF, RED ONION JAM, PEPPERS & 8 SOUP OF THE DAY 6 MATURE CHEDDAR Crusty bread & salted butter TINY REBEL IPA BATTERED COD 14 Macho peas, tartare sauce, lemon wedge & your choice of one side dish SHARERS CWRT LOADED BEEF BURGER 15 Own recipe beet patty, pulled beef, candied bacon, rarebit butter mayo, shredded pickled red CWRT ANTIPASTO 18 / 34 onion & gherkin, tiger bun, dunking gravy & your choice of one side dish Prosciutto crudo, Milano salami, Coppa ham, mozzarella, olives, bread, dipping oil & pickles BELUGA LENTIL BURGER WITH FIELD MUSHROOM (VE) 13 THREE CHEESE PLOUGHMAN’S (V) 12 / 22 Black lentil patty, grilled mushroom, burnt onion & peppers, beefsteak tomato, lettuce & egg Welsh cheddar,
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Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
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Delivered Catering from Bangor University Where We Cater to You 2016
Delivered catering from Bangor University Where we cater to you 2016 Te l : 01248 382 558 Email: [email protected] Working lunch menu 3 £8.95 Morning Goods Savoury • Selection of sandwiches and wraps freshly Served from 8am-11.30am made on the premises including local meats, fish and vegetarian toppings (4 pieces) Freshly baked croissant with butter and jam (Minimum order 10) £1.50 • Smoked haddock & spinach quiche with Quail egg Seasonal fresh fruit platter £1.55 per person • Vegetable tortilla served with a spicy tomato & pepper salsa Natural Welsh yoghurt, granola and fresh fruit pot £1.60 • Coronation chicken ciabatta croute Mini Danish (2) £1.60 Salads Bacon or Welsh pork sausage bap with sauce £2.00 • Seasonal salad leaves • Homemade Welsh Cheddar coleslaw Vegetarian breakfast bap with sauce £2.00 Dessert • Homemade chocolate & pecan chewy cookie Buffet • Sliced seasonal fresh fruit platter Menus Served from 11am-6pm Please note: We cannot split 2 or more menus between numbers booked, unless it is for 20 covers or more Working lunch menu 1 £5.10 Working lunch menu 2 £6.95 £9.50 Savoury Welsh buffet Savoury Served from 11am-9pm • A selection of sandwiches and rolls • Selection of sandwiches and rolls freshly made on the premises including freshly made on the premises local meats, fish and vegetarian fillings including local meats, fish and Savoury Dessert • Bowl of crisps vegetarian toppings (4 pieces) A selection of sandwiches and seeded rolls including • Home-made Welsh cake • Mustard & honey cocktail sausage local meats, fish and vegetarian fillings. (4 pieces) and Bara brith selection.
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Traditional Breakfast Vegetarian Breakfast Jacket Potatoes Sandwiches Salads Ploughman's Lunch Hot Filled Baps Toasted Sandwic
TRADITIONAL SALADS BREAKFAST Ham • £3.95 Served until 11.30 am Cheese & Pickle • £4.20 1 Sausage, 2 Rashers of Bacon, Tuna Mayo • £4.40 2 Hash Browns, Grilled Tomato, Prawn with Marie Rose Sauce • £4.95 Egg, Mushrooms & Beans • £4.99 All Salads served with Bread and Butter VEGETARIAN PLOUGHMAN’S LUNCH BREAKFAST 2 Cheeses, Salad, Coleslaw, Apples & Grapes, 2 Quorn Sausages, 2 Eggs, Pickles, Roll & Butter • £5.95 2 Hash Browns, Grilled Tomato, Mushrooms & Beans • £4.95 HOT FILLED BAPS Breakfasts served with Tea or Coﬀee and Toast Bacon or Sausage Bap • £3.20 Fried Egg Bap • £2.60 JACKET POTATOES Quorn Sausage Bap • £3.20 Butter • £2.95 TOASTED SANDWICHES Cheese • £3.20 Coleslaw • £3.00 Cheese Toastie (with onion or tomato) • £3.25 Tuna • £4.20 Corned Beef & Onion Toastie • £3.40 Coronation Chicken • £4.20 Ham & Pineapple Toastie • £3.40 Chilli • £4.75 Toasties served with Side Salad & Coleslaw All Jacket Potatoes served with Side Salad SANDWICHES PANINI Fillings as for Toasted Sandwiches • £3.95 Cheese • £2.95 Served with a Salad garnish Corned Beef & Pickle • £3.20 Egg & Cress • £2.45 Coronation Chicken • £3.40 Ham • £3.20 Salad • £2.40 Salmon & Cucumber • £3.95 Tuna Mayo • £3.20 All Sandwiches served with Garnish and Crisps Porth Penrhyn, Bangor, Gwynedd LL57 4HN 01248 361 392 01248 372 050 [email protected] www.mon-social-enterprises.org.uk HOT TOAST SNACKS WELSH AFTERNOON Beans on Toast • £2.95 TEA Cheese on Toast • £2.95 Bread & Butter with Jam, Bara Brith, Scrambled Egg on Toast • £2.95 Slice of Cake, Shortbread & Pot of Tea or
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The Prochef Journal
ISSUE 20 Culinary Arts | Wine Studies | Baking and Pastry Arts | Culinary Technology | R&D The ProChef ® Journal Professional Development and Certification January–August 2013 www.ciaprochef.com Features JOURNAL Your Intuition Most Likely Fails You 8 It All Started with 12,000 Francs 11 NEWS Precision Cooking 12 Texture 15 Brad Barnes ’87, CMC Sous Vide and Food Safety 16 Senior Director— One Lump or Two? 22 Continuing Education Spring Easter Breads 25 Biodynamic Viticulture 28 Leadership and Innovation for TABLE OF CONTENTS TABLE the Professional Chef 30 Get Social! 32 The Story of Storycellars 38 The Power of ProChef 41 The impact of sous vide and precision temperature cooking Embracing Sous Vide 55 on our industry has been nothing short of profound. It’s true Captivating Confections 82 that the concept requires cooks to generate a tremendous Certifications and Courses amount of documentation, something we are typically unac- Course Calendar 3 customed to and may initially resist. But the paradigm shift Required Skill Levels 6 in the areas of operational intelligence, systems, and proce- ProChef Certification Program 42 ProChef Level I Courses 44 dures is a real positive for our industry. The need to work in ProChef Level II Courses 47 a more controlled environment pushes us to strive for stan- ProChef Level III Courses 50 dardization. It also opens new doors for creativity and World Cuisine Courses 52 exploring the way food reacts to heat. Culinary Technology Courses 54 Specialized and Advanced Courses 56 Along with the advent of these recent changes, the past 10 Baking and Pastry Courses 58 years have been a time for some of the age-old practices of Menu R&D Online Courses 60 cooking to be questioned and challenged.
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UK Protected Food Names Association , Item 2. PDF 328 KB
Y Pwyllgor Newid Hinsawdd, Amgylchedd a Materion Gwledig | Climate Change, Environment and Rural Affairs Committee Ailfeddwl am fwyd yng Nghymru: brandio a phrosesu bwyd | Rethinking food in Wales: food branding and food processing UK Protected Food Names Association I am delighted to be able to give evidence before this committee here in Cardiff. My brother Kevin was born in this City and later he and I spent our early years in North Wales. The food heritage of a country is as important as its art, architecture and other aspects of its cultural history. It also has a current economic value. On the continental mainland of Europe, countries such as France, Italy and Germany have been much more zealous in protecting their food heritage with the establishment of regional, national and craft groups which are recognised in law. The Appellation Controlee regime is a good example of a protection scheme for French wines. Unfortunately in the UK we have done very little to protect our food heritage. The urbanisation of the population during the Industrial Revolution breaking the link between the population and the countryside is partially to blame but with the exception of a few guilds such as the Worshipful Company of Bakers, the lack of concern stems all the way back to the Middle Ages. It was only with the invention of the European Protected Food Name Status did food protection really traction in the UK. Sadly our record in registering PFN’s is woefully behind our European partners. The UK has around 87; Italy has well over 200.
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The Search Is on for the Uk's Favourite Family Cake
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Download Brochure
Your producer solution partner. We have an ambition to supply desserts that contain identity and are of distinguishable quality. If you want to know more on who we are, our range or have any query then we wish to hear from you. Terry’s patisserie offer bespoke solutions We supply desserts that contain identity and are of distinguishable quality What we do. 1 2 3 Producer Solution Partners Supplying fresh or frozen award We have a collaborative We have exclusive relationships winning desserts and afternoon approach offering bespoke with Fabie Patisserie France tea boxes to the trade and food solutions to deliver a service and Panidor Portugal adding service industries. that’s tailored to you. depth to our dessert range. Afternoon Tea The truly relaxed nature of afternoon tea’s mean predicting numbers is difficult plus the time spent fiddling around with miniature desserts. We believe the catering solution is our range of afternoon tea boxes. Pat~histor~ie The quintessential British trend of Afternoon tea’s began in 19th century England with it being usual to only eat two full meals, one early in the morning and again late at evening. Anna, seventh Duchess of Bedford described a “sinking feeling in the late afternoon” and decided to have a cup of tea and light snack. Soon the nobility followed suit but its popularity has grown more than anyone could have foreseen. Our standard box comes fit for four, the components include; 4 mini carrot cakes, 4 duo mousse pots, 4 mini raspberry muffins, 4 lemon tarts and 4 scones.
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DELIVERED CATERING BANGOR UNIVERSITY Delicious Food for Every Occasion
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Sweet Treats Around the World This Page Intentionally Left Blank
www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
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Traditional Welsh Afternoon Tea Served from 2.30Pm Until 5.30Pm (Sunday from 3Pm Until 5.30)
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