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MENUCREW AND PRODUCT PRODUCT INFORMATIONHANDBOOK BOOKLET November 2011 'SRXIRXW Introduction 1 Breakfast 3 Mid-Morning 17 All-Day Dining 21 Afternoon Tea 45 Evening Meal 55 Evening Offer 73 Peterborough offer: 81 selected journeys between Peterborough and London and vise versa Ingredients 89 Preparation of Gluten Free Meals 120 Convotherm Oven Programs 121 -RXVSHYGXMSR First Class Offers: • Breakfast • Mid-Morning • All-Day • Afternoon Tea • Evening Meal • Evening Offer • Weekend and Bank Holidays • Peterborough Offer: Selected journeys between Peterborough and London and vice versa 1IRY6SXEXMSRW The four rotations will start on Monday 21 November 2011. The rotations will change weekly on a Monday, except for Bank Holiday Monday, when the offer will change on Tuesday. The rotation schedule shown below is for all on-board menus: %YXYQR;MRXIVWGLIHYPI 21 November 2011 to 21 May 2012 rotations change weekly. Rotation ONE TWO THREE FOUR From 21.11.11 28.11.11 05.12.11 12.12.11 To 27.11.11 04.12.11 11.12.11 18.12.11 From 19.12.12 04.01.12 16.01.12 23.01.12 To 25.12.12 15.01.12 22.01.12 29.01.12 From 30.01.12 06.02.12 13.02.12 20.02.12 To 05.02.12 12.02.12 19.02.12 26.02.12 From 27.02.12 05.03.12 12.03.12 19.03.12 To 04.03.12 11.03.12 18.03.12 25.03.12 From 26.03.12 02.04.12 10.04.12 16.04.12 To 01.04.12 09.04.12 Easter 15.04.12 22.04.12 From 23.04.12 30.04.12 08.05.12 14.05.12 To 29.04.12 07.05.12 13.05.12 20.05.11 Weekends and Bank Holidays will consist of a simple easy to serve offer as detailed within this document. Alcohol is not offered as part of the weekend service. For two weeks during Christmas and New Year, a special menu will be offered to customers. This arrangement will be in place from Saturday 24 December to Tuesday 3 January (inclusive). During this time, there will be no menu rotations. TEKI TEKI &VIEOJEWX Breakfast is served until around 09.30. Detailed arrangements by journey and calling points are shown in the customer timetable and Crew Leader’s journey cards. TEKI *VYMX.YMGIW Z Orange juice or Apple and rhubarb juice ,SX(VMROW Z Choose from Fairtrade English breakfast tea, freshly ground coffee, decaf coffee, peppermint tea, green tea or camomile infusion, Fairtrade hot chocolate &EOIV]&EWOIX Z White or granary bloomer toast, Croissant, Brioche, cherry Danish or vanilla custard Danish. The Danish pastries will rotate weekly to offer variety and choice to our customers. Choice of: +VIEX&VMXMWL&VIEOJEWX Smoked back bacon, pork Cumberland sausage, Scrambled egg, mushrooms, grilled tomato, and potato scone or :IKIXEVMER&VIEOJEWX Z Scrambled egg, bubble and squeak, grilled Halloumi cheese, mushrooms, grilled tomato, and potato scone or &VIEOJEWX7ERH[MGL Toasted bacon sandwich on white or granary bloomer or 4SVVMHKI Z Porridge served with the choice of sliced banana, honey or jam or ,IEPXL]3TXMSR Z Fresh fruit basket (banana or red apple) or TEKI &VIEOJEWX7TIGMEP Rotation One: Scrambled egg with mushrooms on toasted bloomer Rotation Two: Scrambled egg and Craster smoked salmon toasted bloomer Rotation Three: Scrambled egg with mushrooms on toasted bloomer Rotation Four: Scrambled egg and Craster smoked salmon toasted bloomer 3JJIVXSGYWXSQIVWXVEZIPPMRKYRHIVQMRYXIW Available to all customers travelling under a 70 minute journey. Detailed arrangements by journey and calling points are shown in the customer timetable and Crew Leader’s journey cards. *VYMX.YMGIW Z Orange juice or Apple and rhubarb juice ,SX(VMROW Z Choose from: Fairtrade English breakfast tea, freshly ground coffee, decaf coffee, peppermint tea, green tea or camomile infusion, Fairtrade hot chocolate &EOIV]&EWOIX Z A Croissant, Brioche or Danish pastry Important Notes: • Toast is not included in this offer due to the complexity of the need for a plate, butter, preserves etc. unless the breakfast starter trolley is being used at the time of delivery of the offer to the customer. &MWGYMXW Selection of twin pack biscuits *VYMX Fresh fruit basket TEKI +VIEX&VMXMWL&VIEOJEWX Chef Prepared Code Product Pack Size Portion Allocation Recycle (Portions) 27843 Bacon 8 (4) 2 slices 26563 Cumberland sausage 8 (8) 1 29807 Scrambled egg 1Kg (12) 80g 30145 Button mushroom 500g (6) 4 mushrooms 29803 Tomato 500g (10) Half a tomato 29804 Potato scone 200g (12) Half a scone Preparation and Presentation Pre-heat the Convotherm oven using Press & Go button 1 for full load (at the start of the day) or button 2 for topping up an extra tray (throughout the service). Place the sausages and bacon on a tray and cook for 13 minutes at 195°C. Place the half tomatoes on a tray and cook in the oven for 8 minutes at 195°C. Put the mushrooms in a frying pan with some butter, salt and pepper and sauté for 5 minutes, turning frequently. Warm a half slice of a potato scone per portion under the grill. Place the bag of scrambled egg in a dish and re-heat in the oven at 90°C with steam for 12 minutes, Press & Go button 3. Pour the egg into a bowl and fluff with a fork. Add some butter (a table spoon) to the scrambled egg. Service For quiet trains: On a silver flat spoon 5 portions of the scrambled egg on the half sliced potato scones and evenly space the bacon, sausages, halved tomatoes and mushrooms. Silver serve to customers on large plates. For busy trains: On a silver flat spoon 8 portions of the scrambled egg in the middle of the flat evenly space the bacon, sausages and the halved tomatoes on the other side of the flat. Then place the mushrooms and potato scones on a separate three part veg tray. Silver serve to customers on large plates. TEKI Additional Offer the choice of sauces. +VIEX&VMXMWL&VIEOJEWX CSA Prepared Code Product Pack Size Portion Allocation Recycle (Portions) 29783 Heat and serve 1 1 breakfast Consisting of: Bacon 2 slices Cumberland sausage 1 Scrambled egg 80g Button mushroom 4 Tomato Half a tomato Potato scone Half a scone Preparation and Presentation Pre-heat the Convotherm oven using Press & Go button 4. Once ready, remove the film wrapper and open the oven and place the container inside. At this point we need to put the probe into the sausage (along the length). The oven will then use the probe to cook to a core temperature of 83°C this takes approximately 9.5 minutes (for a full load of 12 containers). When the core temperature is achieved the oven will then drop down to a hot holding temperature. The breakfasts can be held up to a further 25 minutes for a full load of 12 breakfasts or 8 minutes for 1 breakfast with no deterioration. Carefully take out of the oven using an oven cloth, place a clean large plate over the dish and invert. Clean the edge of the plate. Arrange to match the photo and serve. Service Plate the dish in the kitchen and serve to customers from a tray. Additional Offer the choice of sauces. TEKI :IKIXEVMER&VIEOJEWX Z Chef Prepared Code Product Pack Size Portion Allocation Recycle (Portions) 29782 Bubble and squeak 2 x 100g (2) 1 4769220750 Halloumi cheese 200g (4) 50g 29807 Scrambled egg 1Kg (12) 80g 30145 Button mushroom 500g (6) 4 mushrooms 29803 Tomato 500g (10) Half a tomato 29804 Potato scone 200g (12) Half a scone Preparation and Presentation Pre-heat the Convotherm oven using Press & Go button 1 for full load (at the start of the day) or button 2 for topping up an extra tray (throughout the service). Place the bubble and squeak on an oven tray and heat in the oven for 8 minutes. Grill the slices of Halloumi in a frying pan, turning once, until lightly browned on each side. Cut the tomatoes in halves and place them on a tray and cook in the oven for 8 minutes. Put the mushrooms in a frying pan with some butter, salt and pepper and sauté for 5 minutes, turning frequently. Warm a half slice of a potato scone under the grill. Place the bag of scrambled egg in a dish and re-heat in the oven at 90°C with steam for 12 minutes Press & Go button 3. Pour the egg into a bowl and fluff with a fork. Add a little melted butter (a table spoon). On a large plate spoon the egg on the half sliced potato scone and evenly space the Halloumi, bubble and squeak, halved tomato and mushrooms. Service Served plated from the kitchen using a tray. AdditionalAdditional Offer the choice of sauces. TEKI :IKIXEVMER&VIEOJEWX Z CSA Prepared Code Product Pack Size Portion Allocation Recycle (Portions) 29784 Heat and serve 1 1 vegetarian breakfast Consists of: Bubble and squeak 1 Halloumi cheese 50g Scrambled egg 80g Button mushroom 4 Tomato Half a tomato Potato cake Half a scone Preparation and Presentation Pre-heat the Convotherm oven using Press & Go button 4. Once ready, remove the film wrapper and open the oven and place the container inside. At this point we need to put the probe into the bubble & squeak. The oven will then use the probe to cook to a core temperature of 83°C this takes approximately 9.5 minutes (for a full load of 12 containers). When the core temperature is achieved the oven will then drop down to a hot holding temperature.
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  • Additive Cheese

    Additive Cheese

    Additive Cheese AFTERBURN, DORSET (CPV) CODE: 13214 SIZE: 1.5kg UNIT: kg PRICE: £13.95 Made using only the finest blend of Jalapeño peppers, red chillies and a mix of red and green bell peppers; this fiercely hot cheese packs a real kick. Garlic is added into the mix to balance the flavour. BAVARIAN SMOKED LOG, CHEDDAR, FARMHOUSE GERMANY (CPV) CIDER AND APPLE, DORSET CODE: 13213 SIZE: 454g (CPV) UNIT: each PRICE: £3.95 CODE: 13215 SIZE: 1.5g Bavarian smoked processed cheese is UNIT: kg PRICE: £13.95 naturally smoked over Beechwood before A combination of mature Cheddar, finest being processed into a log shape, the cheese West Country Farmhouse Cider and has a light smoke flavour and creamy texture. delicious apples ensured this product was a winner at the Global Cheese Awards. Refreshingly sweet from the apples with a noticeable cider kick. PLEASE USE PRODUCT CODES WHEN PLACING YOUR ORDER TO ENSURE YOU RECEIVE THE CORRECT CHEESES. C=Cow S=Sheep G=Goat B=Buffalo UP=Unpasteurised P=Pasteurised V=Vegetarian O=Organic PAGE 120 INGREDIENTS AND FINE FOODS 2015/16 – ARTHUR DAVID, FOOD WITH SERVICE Additive Cheese ROYAL RED, CHESHIRE (CPV) CODE: 13217 SIZE: 1kg UNIT: kg PRICE: £10.95 This cheese is a rich mature cheddar that has been blended with a port wine to give a distinctly pinkish-red coloured cheese that is attractive and well balanced with richness coming from the port. WENSLEYDALE WITH APRICOTS, DORSET (CPV) CODE: 13218 SIZE: 1kg UNIT: kg PRICE: £11.95 The delicate blend of a crumbly and creamy Wensleydale cheese with the sweetness of succulent apricots gives a perfectly balanced flavoured cheese.