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Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled. -
THE DUKE of EDINBURGH Hotel and Bar Book at [email protected]; 01229 821039
THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 STARTERS Soup of The Day - 4.5 ⓥ Please ask a Member of Staff for Today’s Served Char Grilled Bread & Butter French Onion Soup - 4.5 ⓥ Parmesan Croûtes Ham Hock & Parsley Pressing – 5 Mixed Salad, Grilled Bread Caesar Salad - 7 Chargrilled Chicken Breast, Soft Boiled Egg, Croutons, Parmesan, Leaves, Garlic & Parmesan Dressing Also Available Vegetarian - 5 ⓥ Salmon Gravlax - 7 In-House Cured Salmon, Sweet Grain Mustard Dressing, Potato Salad Goats Cheese Salad - 6 ⓥ Mixed Leaves, Roasted Beetroot, Silver-skin Onions Black-Pudding Stack - 7 Black Pudding, Bacon, Caramelised Onion, Peppercorn Sauce Fish Goujons - 7 House Salad, Tartar Dipping Pot For The Littluns Served With Chips or Mash & Peas or Beans, Glass of Cordial Grilled or Goujon Chicken Strips - 6.5 Cumberland Sausage - 6.5 Fish’n’Chips - 6.5 Cheese & Tomato Ciabatta Pizza ⓥ Beans on Toast - 5.5 ⓥ Early Birds... 20% off selected dishes before 6pm look for the symbol Food Allergens: We know there are allergens contained in our food & drink which we need to tell you about, so please let a member of our team know if you have a specific allergy or would like more information about our dishes. THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 DELI BOARDS - 12.5 House Salad, Home Made Chutney, Char grilled Bread & Butter Upgrade to a Mini Sharing Cob for Two Fifty Pick 4 Items Ham Hock & Parsley Pressing Ò Confit Tomatoes ⓥ Ò Sliced Ham Potato Salad ⓥ Ò Lancashire Cheese ⓥ Ò Brie ⓥ Ò Stilton ⓥ Ò Coleslaw ⓥ Ò Olives ⓥ Ò Smoked Salmon Ò Garlic Mushrooms ⓥ Ò Roast Peppers ⓥ Extra Items - 2.5 OMELETTES Choose 2 Ò Items from above - 7.5 Three Egg Omelette, House Salad, SIDES Chips - 3 ⓥ House Salad - 2.5 ⓥ Onion Rings - 2.5 ⓥ ‘Duke Deli’ items - 2.5 Grilled Bread - 2.5 ⓥ Early Birds.. -
Weddings at the Inn
WEDDINGS AT THE INN THE FOOD The wedding breakfast itself takes approximately two hours to serve based on having three courses. Remember to factor in time for speeches before deciding what time to invite evening guests. We change our function menu annually in October. As with our other tariffs, we endeavour to only increase the prices then but due to seasonal variations this may not always be possible, we will alert you as soon as possible. On Arrival Canapes Mini bangers and mash Salt & pepper king prawns, lime and chilli dip Lancashire cheese and onion fritters Mini meat and onion pies Little sausage rolls Duck, plum & spring onion fritters Courgette & carrot pancakes Vietnamese fish cakes Reception Arrival Drinks Sparkling white or pink wine, Buck’s Fizz, bottled beers, Pimm’s or cocktails from £5 per guest. Our wedding breakfast menus are designed to be totally flexible, we use only the finest ingredients from land and sea which has helped the Seafood Pub Company win countless awards for its outstanding food and service, ensuring your meal will be as memorable as the day itself. Should you wish to host something a little more informal, we have a selection of buffets and BBQ’s starting from £25 per person. Emmott Lane, Laneshawbridge, Colne, BB8 7EG • 01282 857830 [email protected] www.thealmainn.com TheAlmaInn @TheAlmaSPC WEDDINGS AT THE INN MENU A (Available Sunday – Thursday) Seasonal soup with bread roll and butter Potted ham hock and Lancashire cheese with pineapple ketchup Breaded goujons, watercress salad and tartare sauce -
Albert Square November 2012 a La Carte
Functions Canapé Menu Classic British Cooking with a modern twist - with fresh local ingredients Please choose any 4 types of canapés for your event £10 per person £3 per person for any extra canapés VEGETARIAN CANAPÉS Curd & Beets Skewer Fresh cow’s curd & baked beetroot on sticks Blue Cheese Mousse & Gooseberry on Rye Butler’s black sticks blue cheese mousse with gooseberry puree on toasted rye bread Homity Pie Lancashire cheese, potato & caramelised onion pie FISH & MEAT CANAPÉS ‘Crab on Toast’ Hand- picked white crab meat, spiced brown crab butter on granary sour dough toast Breaded Scampi, Tartare Sauce & Lemon Deep- fried breaded scampi tail served with tartare sauce & lemon Scottish Salmon Fish Cake Fried Salmon fish cake & sorrel cream sauce H. Forman Smoked Salmon & Cream Cheese Pikelet Harry Forman & Sons award winning smoked salmon on a cream cheese pancake ‘Toad in the Hole’ Mini Yorkshire pudding with Grandad’s Olde English sausage & onion gravy ‘Steak Tartare’ Prime fillet of raw beef, chopped with capers, shallot, mustard, egg yolk & Worcestershire sauce Before ordering please speak to our staff if you have a food allergy or intolerance All dishes are subject to availability & change of specification / market pricing. Please note a discretionary 10% Service Charge will be added to bills – if you are unhappy about this for any reason, please strike it off Yorkshire Pudding & Rare Roast Beef Mini Yorkshire pudding with rare roast beef, horseradish & watercress Savoury Cheese Scones Baked Cheddar cheese scones filled -
EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one. -
STARTERS Golden Beetroot & Ginger Soup 6.50 Onion
STARTERS MAINS Golden beetroot & ginger soup 6.50 Mince & potatoes 14.00 Onion & Lancashire cheese tart 7.00 Fish & chips, mushy peas 17.00 Black figs, Harbourne Blue, walnuts 7.50 T o w n h o u s e c h e e s e b u r g e r , t o m a t o & g h e r k i n r e l i s h , c h i p s 1 7 . 0 0 Rabbit & pistachio terrine 8.00 Scottish salmon, pickled apple, charred courgette 18.00 Home-cured salmon, pickled cucumber 8.50 Smoked Jacobs Ladder pie, celeriac 18.50 Twice-baked smoked haddock souffle 9.00 Steak tartare, horseradish 10.00 Sea bass, borlotti beans, crayfish 21.00 Morecambe Bay potted shrimps 11.00 Cod, Autumn squash, pumpkin seeds & sage 22.00 Southdowns lamb rump, lentils, turnips 23.00 SALADS Rib-eye steak, chips, bearnaise 28.50 Dover sole, grilled or meuniere 33.50 Sprouting grains, wild rice, hemp seeds, goats cheese 9.00/12.00 Roast Banham chicken, chipolatas, sage stuffing 18.00/36.00 Smoked trout, peas, broadbeans, horseradish 10.00/15.00 Atlantic prawns, Cornish crab, radicchio, dandelion 10.00/15.00 Porterhouse steak, chips, bearnaise ( for two ) 65.00 Chicken, bacon, avocado, Keens cheddar 10.00/15.00 HIGH TEA SIDES Sausage roll 6.00 Fish fingers 8.50 Chips, garlic mash or new potatoes 4.00 Steamed spinach 4.50 Welsh / Buck rarebit 7.00 Ham, egg & chips 10.00 Herb salad 4.00 Heritage carrots 4.50 Scotch duck egg 7.50 Macaroni cheese 11.00 B u t t e r l e t t u c e , s a l a d c r e a m 4 . -
It's All About the Pastry…. Pies, Pasties & More
IT’S ALL ABOUT THE PASTRY…. PIES, PASTIES & MORE Our pork pies use traditional hot water crust pastry, shortcrust pastry in all our pies & pasties & quiches (unless stated), & puff pastry for sausage rolls & slices. For our vegetarian products, our pastry does not contain animal fats. We use a low salt gravy in all our beef pies. Individual pies – 9cm diameter. Sharing or Large pies – 14cm. THE PORK PIE – the pie that started PROPER PIES. AVAILABLE LARGE (600G+) & SMALL BEEF PIES LARGE: 7.50€ Individual pies – 3.20€ - or sharing pies – 7.80€ SMALL: 3.50€ STEAK STEAK & KIDNEY SPECIAL EDITION PORK PIES MEAT & POTATO Available as a large pie MINCE BEEF & ONION SPECIAL EDITION PIES PORK & BLACK PUDDING PIE: 8€ SCOTCH (hot water crust pastry) Sharing pies….to share or not to share? GALA PIE – pork pie & boiled egg: 7.80€ BEEF STEW: 8€ Also available as GALA LOAF: 18.50€ BEEF & BLUE CHEESE: 8.70€ CHICKEN PIES BEEF & CORFU BREWERY DARK (RED) BEER: 8.70€ Individual pies – 3€ - or sharing pies – 7.50€ ROASTED VEGETABLE: 8€ VEGETARIAN CREAMY CHICKEN CREAMY VEGETABLE PIE: 3€ CHICKEN & BACON VEGETARIAN ROLL: 1.50€ CHICKEN & MUSHROOM CHEESE & ONION SLICE: 2.50€ CHICKEN & LEEK ROASTED VEGETABLE PIE: 8€ CHICKEN BALTI QUICHES 10 inch, from 9€, depending on filling…. PUDDINGS ADD MEAT, FISH, VEGETABLES, CHEESE…. Suet pastry, ready steamed – 4€ STEAK STEAK & KIDNEY PASTIES, SAUSAGE ROLLS & MORE AND WHY NOT TRY….. WEST COUNTRY PASTY (Cornish-style): 3€ OUR SPICY PICKLED ONIONS – great with BREAKFAST PIE (sausage & Heinz beans): 3€ our Pork Pies, Sliced Ham, Quiche…. CHEESE & ONION SLICE: 2.50€ Approximate net weight: 300g SAUSAGE ROLL: 1.50€ 3€ PER JAR SCOTCH EGG: 2.50€ . -
EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper. -
Creamy Lancashire Cheese Trail
Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s toast and sprinkle with the dressing. the with sprinkle and toast Place the crispy bacon on top of the cheese on on cheese the of top on bacon crispy the Place Chipping – This walk explores the area around around area the explores walk This – Chipping TO SERVE TO Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, and reduce by half until a syrupy like texture. like syrupy a until half by reduce and Boil the Worcester sauce and apple juice together together juice apple and sauce Worcester the Boil ihtretpso hee. cheese of types three with 50ml Apple Juice Apple 50ml Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire 100ml Worcester Sauce Worcester 100ml in the fridge for two weeks. two for fridge the in This dressing will cover 4 portions but will keep keep will but portions 4 cover will dressing This INGREDIENTS FOR DRESSING FOR INGREDIENTS then grill until the cheese has melted. has cheese the until grill then Lancashire cheese, place on a baking tray, tray, baking a on place cheese, Lancashire Butter the toast on one side, cover with the the with cover side, one on toast the Butter 2. 1. Toast the bread on each side. -
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.