Cowmans Famous Sausage Menu 2016 13 Castle Street, Clitheroe 01200 423842 Sausage Shop Lancashire BB7 2BT [email protected]

Total Page:16

File Type:pdf, Size:1020Kb

Cowmans Famous Sausage Menu 2016 13 Castle Street, Clitheroe 01200 423842 Sausage Shop Lancashire BB7 2BT Cowmansbutchers@Gmail.Com Cowmans Famous Sausage Menu 2016 13 Castle Street, Clitheroe 01200 423842 Sausage Shop Lancashire BB7 2BT [email protected] Honey Pork A children's favourite Pork & Black Pudding With award winning pudding Plain Pork Conventional high quality Pork & Cracked Black Pepper Very tasty Chipolata Plain Pork Conventional high quality Pork Sunny Sizzlers Warm and spicy, with a little kick Pork & Pesto Blend of basil & pine nuts F Pork & Lime With a fresh, zesty, spicy tang Smoked Pork Smoky flavour Duke of Lancaster's Regiment A full-on flavour experience Lincolnshire Pork Great tasting, herby sausage Pork & Apricot A great combination Trent Valley Pork Breakfast sausage D Pork & Sun Dried Tomato Now with Mozzarella: Delicious! Pork & Fresh Leek Mildly spiced with fresh leeks F Pork & Pineapple Delicately flavoured Pork & Ginger Nicely spiced with extra ginger Pork & Tarragon Mild spice with a fleck of herb Sweet & Sour Pork Tasty with pineapple Pork, Apple & Cider Fresh apples with herbs & cider Pork & Apple Mildly spiced with apple Cajun Pork Not hot, but tasty Thick Plain Pork Nice mild spices D Chorizo Pork Spanish flavour with English style Cumberland Pork Our family recipe from D Pork with Italian Herbs & Olives With herbs and black olives over 100 yrs ago F Pork & Country Herbs A tasty, herby well loved sausage Lancashire Pork Our own county recipe Ӧ F Pork Continental Mediterranean herbs and garlic Pork & Fennel Nice chopped with pasta Ӧ F Pork & Mushroom A tasty change Sage & Onion Pork A perfect combination F Thai Pork Mild spice with lime and coconut Olde Fashioned Pork Our family recipe from N Clitheroe Castle Pork Our take of a Norman sausage over 100 yrs ago Lamb, Mint & Rosemary Perfect Sunday roast flavour Pork & Fresh Chilli Hot, fresh chilli but not Vindaloo Ӧ Savoury Lamb Taste of BBQ'd lamb Pork & Caramelised Onion A monthly favourite, kept on Ӧ Moroccan Lamb Nice and extra spicy Ӧ Garlic Pork Mild spice with plenty of garlic Ӧ F Merguez Lamb A spicy Algerian favourite Pork & Parmesan Cheese Cheese, wine and garlic; Ӧ D Plain Beef Conventional high quality makes nice meatballs Smoked Beef Smoky flavour TFN Pork & Walnut One of our all time favourites Olde Fashioned Beef Our family recipe from Edisford Pork With added white pepper over 100 yrs ago Clitheroe Hot 'N' Spicy Pork with a nice, warm flavour Beef Chilli South American spices D Pork & Blacksticks Blue Award wininng Butler's for a great flavour Bicksticks Blue Cheese Ӧ Boerewors Beef Famous South African DN Pork & Chestnut A great all year round sausage farmhouse recipe D Pork & Chives A mild onion flavoured herb Ӧ Curried Beef Mild curry flavour Pork, Apple & Mint Fresh fruity and cider flavour Beef & Tomato Distinct tomato & basil flavour Ӧ Pork & Smoke Roast Garlic Well balanced with red wine Beef & Horseradish Not too hot, but tasty Pork, Lemon & Chilli Really popular, tasty sausage Beef & Guinness Beef with best stout Highlander Pork Delicious savoury haggis flavour Turkey Mildly spiced with a few herbs Pork, Mustard & Honey English mustard at it's best DF Chicken Mildly spiced with lemongrass X Ted's Christmas Special A favourite named after my Dad Wild Boar A taste on the wild side X Pork Cranberry & Rosemary Just right for Christmas Dinner Ӧ Wild Venison Wine and full bodied May contain shot Award winning sausages Contains no preservative or colouring T Contains no preservative, colouring or rusk F Available from our freezer packed in 6’s but may contain a trace element of gluten X Available from mid November until D Contains dairy products early January Ӧ Contains garlic N Contains nuts Don't forget to ask about our sausage of the month! If ordering via email, please phone to To avoid disappointment, all large orders may be telephoned confirm that we have received your order. in advance ready for collection..
Recommended publications
  • Weber Grill Magazin 2019
    SCHWACHE HITZE – VON 90–160° C MITTLERE HITZE – VON 160–230° C STARKE HITZE – VON 230–290° C Das Geheimnis von köstlich geräuchertem Grillgut Ideal für das perfekte Beer Can Chicken Das perfekte Steak gelingt einfacher als gedacht NR5 2019 WEBER® Magazin Grill On! 1 IMPRESSUM VORWORT HERAUSGEBER Weber-Stephen Products (EMEA) GmbH Franklinstraße 28/29, 10587 Berlin, Deutschland weber.com Geschäftsführer: Hans-Jürgen Herr Verantwortlicher: Henrik John Teamleiter: Ivan Doubell Team: Kathrin Metzler, Erika Dotte, Helen Raison, Isabell Klein, Pia Kromann KONZEPT, DESIGN & PRODUKTION BBE Branded Entertainment GmbH Alexanderstraße 7, 10178 Berlin bbe-group.de CEO: Christian Bracht ZUR AKTUELLEN AUSGABE VON GRILL ON MIT DEN Chefredakteur: Hans Bussert Art-Director: Christian Küpker WillkommenNEUESTEN GRILLTRENDS SOWIE LECKEREN REZEPTEN. Redaktion: Josie Thaddeus-Johns Bildredaktion: Victoria Gisborne-Land, Max Miller Druckvorstufe: Reinhard Hasewend In dieser Ausgabe verraten wir dir, welcher Grill am besten zu dir passt und wie du dein Grillerlebnis Beiträge: Roland Brückner, Sam Coggin, Gabrielle Cox, Rebecca Crawford, Sam Dixon, Sami Emory, Morten Fauerby, Meredith Johnson, noch individueller gestalten kannst. Ganz nach dem Motto: „It’s your taste, It’s Weber.“ Nathan Ma, Jindrich Novotny, Xenia von Oswald, Mike Parker, Magnus Pettersson, Ben Quinton, Julia Sellmann, Ola Smit Weitere Bildquellen: Getty Images, Gräfe und Unzer (GU), Mike Meyer, Stocksy Lass dich von der Vielfalt all der Gerichte, die auf dem Grill zubereitet werden können, inspirieren und überraschen. Ob Steakliebhaber oder Gemüsejunkie, hier ist für jeden Geschmack etwas da- DRUCK bei. Mein persönlicher Tipp: Wer es möglichst praktisch und einfach möchte, erreicht mit unserem Ernst Kaufmann GmbH & Co. KG strombetriebenen Pulse 2000 die gleichen Ergebnisse und den gleichen Grillgeschmack wie mit her- Raiffeisenstraße 29, 77933 Lahr, Deutschland kömmlich betriebenen Grills.
    [Show full text]
  • Download Pork Price List
    Falleninch Farm Butchers PRICE LIST - PORK Below is a price list of products in the category 'Pork' in store and/or online on Tuesday 28 September 2021. Please note that all prices are subject to change. Product Availability Price 4oz Pork, Apple & Guiness Burgers x 4 Available £4.95 BBQ Pork Chops Approx. 1kg Available £7.99 Boneless BBQ Pork Ribs 1kg Available £7.99 Boneless Chinese Style Pork Ribs 1kg Available £7.99 Boneless Pork Loin Chops 1kg Available £7.99 Boneless Pork Loin Chops 5lb Available £13.65 Boneless Pork Loin Joint 1kg Available £7.99 Boneless Pork Loin Joint 2kg Available £13.99 Boneless Pork Loin Steaks 4 x 4oz Available £3.95 Chinese Pork Chops approx. 1kg Available £7.99 Fruit Pudding - 4 slices Available £2.45 Mixed Links Sausages 3x 1lb Available £10.00 Pork and Stornoway Black Pudding Link Sausages Available £3.99 Pork Chipolata Sausages 1lb Available £3.99 Pork Link Sausage 3x 1lb Available £10.00 Pork Plum and Apple Chutney Links Available £3.99 Pork Sausage Rounds x 6 Available £4.00 Pork Sausages 1lb Available £3.99 Sausage Rolls x 4 Large (Ready To Bake) Available £4.40 Scotch Pies x 4 (Ready To Bake) Available £4.40 Smoked Pork Loin Joint 1kg Available £10.50 Smoked Prime Back Bacon 3lbs Available £8.45 Smoked Prime Back Bacon 400g Available £2.99 Stornoway Black Pudding (Large - Sliced) Available £10.95 Stornoway Black Pudding (Large 1.3kg) Available £10.95 Stornoway Black Pudding (Small - Sliced) Available £5.95 Stornoway Black Pudding (Small 650g) Available £5.95 Unsmoked Prime Back Bacon - 400g Available £2.99 Unsmoked Prime Back Bacon 3lb (1.36kg) Available £7.99 Unsmoked Prime Back Bacon 5lbs (2.27kg) Available £11.99 Order premium quality pork online from our award winning Farm Butcher's shop in Scotland.
    [Show full text]
  • 01865 728227
    Experts in providing fresh produce every day www.aldenoxford.co.uk 01865 728227 About us About About us Company history Our service Placing orders Established in 1793, Aldens specialist catering Founded in 1793 by Isaac Alden, the Company Aldens is committed to providing a friendly, Orders can be placed in a number of ways as butchers is a family owned business which has was based at Eastwyke farm in Oxford. Up until helpful, reliable and individual service to all listed below. Customers have also found it been supplying Universities, Hotels, Pubs and the 1970s beef, lamb and pork were reared and our customers. Every customer has an account useful when the telesales team calls them at an Restaurants with fresh meat, game and poultry slaughtered on the farm and transported to manager who is responsible for the smooth agreed time each day, to take the order for the for over 215 years. Many products are sourced the Aldens shops in Oxford’s historic Covered running of their account. following day. from local and regional areas. Market. In the late 1970s the farm carried on, The telesales team has access to all account PHONE: 01865 728227 but the abattoir made way for Oxford’s first While traditional methods remain the same, information and is trained to help you with any independent supermarket. Orders can be placed by phone. Office hours everything else has changed dramatically, and questions or queries. Telesales operate from 6am are from 6am to 4pm Monday to Friday and more recently the focus has been on rigorous to 4pm Monday to Friday and 6am to 1pm on 6am-1pm on Saturdays.
    [Show full text]
  • Sales@Coldchoicefoods
    www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
    [Show full text]
  • Festive Takeaway Menu
    Poultry & Meat Dishes Viva Luna Rossa Traditional Roast Turkey £12.50 Roasted breast of turkey freshly carved with chipolata sausage, Offering a Special Festive Dinner stuffing and garnished with roast potatoes, sprouts & Cranberry sauce. Inclusive of Christmas Pudding & Brandy Sauce £14.50 Delivered to your Door. A complete Three (3) Course Pollo al Pepe £9.50 Stew of Gigot of Lamb £12.50 Breast of Chicken in Peppercorn Sauce Seasoned with garlic, rosemary, white wine, mint, Festive Dinner for only Made with butter, demi-glace, red wine & cream. black pepper, a little chilli, Balsamic vinegar & a Served with boiled rice. tangy tomato sauce, market vegetables and potatoes £19.50 Pollo alla Milanese £9.50 Chicken breast dressed in breadcrumbs and pan- fried. Served with spaghetti alla napolitana (tomato sauce). 1. Starter . Pasta Dishes Prawn Cocktail Spaghetti Bolognese £7.50 with a seafood sauce, Classic dish made with a special tomato & beef sauce. brown bread and butter. Spaghetti Carbonara £7.50 Spaghetti tossed in extra virgin olive oil with garlic, 2. Main Course parsley, black pepper, diced Pancetta, egg yolk, Parmesan cheese and cream. Roasted Breast of Turkey freshly carved with chipolata sausage, Macaroni & Cheese £6.50 stuffing, roast potatoes, sprouts and Traditional Macaroni pasta in a creamy Béchamel sauce. Cranberry sauce. FESTIVE Pasta Principessa £7.50 3. Dessert Short pasta tossed with diced fillet of marinated Classic Lasagne al Forno £7.50 Christmas Pudding chicken breast, Parma ham, salami, white wine, petit TAKEAWAY MENU Traditional Italian dish with our Bolognese, Béchamel with Brandy sauce pois, fresh tomatoes, garlic, basil & cream sauce.
    [Show full text]
  • Moose Delivers
    All Moose food is made fresh to order. Our inspiration is the American breakfast culture and a love of food. We strive for quality through consistency and use fresh produce from local suppliers wherever possible. Moose Coffee is specially prepared from the finest Arabica beans. It combines the subtlety of selected South American coffees Our dishes have been put together with the desire to replicate an authentic American/Canadian with the best of African beans producing a rich and smooth espresso coffee. Moose only uses Fairtrade certified coffee. breakfast and brunch experience. We have taken time to recreate classics and introduce new variations to our menu. Although influenced by the stateside diner culture we do not offer a pick Moose COFFEE & mix option and politiely ask that you respect this policy. Food is served all day until Cappuccino £2.40 30 minutes before close. A light, rich & foamy coffee made with a double shot of Moose blended espresso and steamed milk topped with a rich crema and dusted with chocolate powder. DO YOU HAVE AN ALLERGY OR INTOLERANCE? Latte £2.60 A milky coffee made with a double Moose blended espresso shot and steamed milk. MOOSE ALLERGEN INFORMATION FOR ALL DISHES IS AVAILABLE ON REQUEST. Flat White £2.40 PLEASE STATE ANY ALLERGIES OR DIETARY REQUIREMENTS BEFORE ORDERING A short, smooth silky coffee, perfectly balanced with equal parts steamed milk to espresso. AND WE WILL DO ALL WE CAN TO ACCOMMODATE YOU! Mocha £3.00 Rich and delicious chocolate flavoured coffee. Topped with a hefty dollop of whipped cream. 10% discretionary service charge is applied to all tables of 6 people or more.
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Read Ebook {PDF EPUB} Pigs on a Blanket by Amy Axelrod
    Read Ebook {PDF EPUB} Pigs on a Blanket by Amy Axelrod Pigs On A Blanket (Reading Rainbow Book) Subjects: Fiction, Pigs, Concepts - Counting & Numbers, Children"s 4-8 - Picturebooks, Juvenile Fiction, Children"s Books/Ages 4-8 Fiction, Children: Grades 1-2, Humorous Stories, Concepts - Time, Animals - Pigs, Juvenile Fiction / Concepts / Counting, Beaches, Time. Edition Notes. Contributions Sharon McGinley-Nally (Illustrator) The Physical Object Format Paperback Number of Pages 40 ID Numbers Open Library OL7729120M ISBN 10 0689822529 ISBN 10 9780689822520. • A positive message about perseverance told in clever rhyming, easy-to-follow text • Fun and interactive book for family story time • Hans Wilhelm has written and illustrated over books for children and adults including the popular Guess Which Hand and Pigs in a : Bookroo. A fun and simple book about overcoming challenges for preschoolers and toddlers. • Books for kids ages 0–3 • Read-aloud bedtime book Hans Wilhelm is a widely published author and illustrator of over books, including Pigs in a Blanket and Guess Which Hand. He lives in Weston, Connecticut. Erica Salcedo is the illustrator of Pigs in a. Pigs in a Blanket is an easy recipe and requires only two ingredients (three if you want cheese!). Simply wrap mini hot dogs in crescent rolls and bake Perfect for kids, parties and the Super Bowl! Pigs in a blanket what a name, right?! If you can believe it, only around five or ten years ago did I realize that most of the world knew Total Time: 45 mins. Pigs in a blanket bring me back to my childhood and there are so many variations on how to make them.
    [Show full text]
  • Functions & Events 2018
    FUNCTIONS & EVENTS 2018 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 CONTENTS 0 3 INFO Venue Capacities 0 4 11 BREAKFAST AND BRUNCH LUNCH AND DINNER Plated Breakfast Plated Set Menus Breakfast Buffet Vegetarian Set Menus Brunch Buffet Isola Poolside Barbeque Halaal Friendly Plated Breakfast Buffet Menus Halaal Friendly Breakfast Buffet Finger Fork Lunch Buffet 25 CANAPÉ S AND BOWL FOODS Canapés Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks 30 41 DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Day Conference Package Gourmet Wraps and Sandwich Selection Enhance Your Break Sail Away Breakfast Buffet Morning and Afternoon Tea Table Finger Fork Menu Sushi Making Masterclass Buffet Menus Reuben’s Lunch Set Menu 45 BEVERAGES Wine List Spirits, Beers, Ciders and Cocktails Other Beverages +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO BREAKFAST AND BRUNCH 3 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Venue Capacities BEVERAGES VENUE CAPACITIES FUNCTION ROOM SQUARE FEET SQUARE METERS SQUARE HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM 140 150 120 170 290 98 (8) BALLROOM 18m 12m (incl. (length) 2325 216 6m (incl. 84 (7) 140 70 50 (A&B) 59 ft 39 ft dance 120 Foyer 72 (6) floor) (width) and terrace) BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30 BALLROOM B As Ballroom A PRE FUNCTION - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A /TERRACE 40 MARINA 32/8 775 72 3m 12m 6m (excl.
    [Show full text]
  • The Microbial Ecology of Biltong in South Africa During Production And
    THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K.
    [Show full text]
  • Feed Me Feed Me More
    Eggplant levant dip, dried lamb, pine nuts, coriander, injera 12 Duck liver parfait, smoked biltong pastrami, game salumi, pickled cauliflower, grilled bread 24 Yellow split pea dhal curry, tomato and herbs, goats yoghurt 12 Green harissa snapper and prawn brik cigars, lemon yoghurt, mint 14 Bunny chow brioche with wild rabbit curry, aerated potato 14 House-made merguez sausage, burnt carrot puree, heirloom carrots 15 * Smoked goat curry, goats yoghurt, pomegranate 21 House-made pork & veal boerewors sausage, yellow dhal, sautéed spinach 24 Blackened redfish, pickled kachumbari salad, red pepper gel, nasturtium leaves 34 Piri-piri whole chicken, jollof rice farce, coconut lime sauce 44 Smoked pork ribs, North African dry rub, black barley, roast Jap pumpkin 39 Bone in lamb shoulder, chermoula, smoked cherry truss tomatoes 59 Game Meat Special - ask your server - MP * Snake beans, eggplant kasundi, toasted flaked almonds 11 Black eyed peas, truffle dressed frisée, Spanish onion 10 Berbere spiced fries, green harissa aioli 8 House-made beetroot couscous, smoked beets, Danish fetta, pistachio, herbs, lemon 12 Injera 3 | Caramelised onion chapatti 9 | Coconut rice 5* * Vanilla panna cotta, pomegranate arils, strawberry espuma, brandy biscuit 12 Madagascar chocolate fondant, cardamom gelato, cinnamon tuile 12 Feed Me We'll serve up the chef’s picks of the day 49pp Feed Me More As above + Game Meat + Dessert 64pp To Start Ginger Lesson 19 Fords Gin, house ginger syrup, Amaro Montenegro, orange blossom Bubbles! 10 Spritz 15 -Aperol -Campari
    [Show full text]
  • FOOD PRODUCTION MANAGEMENT II OBJECTIVES at the End of This Lesson, Students Should Be Able to Demonstrate Appropriate Skills, A
    FOOD PRODUCTION MANAGEMENT II OBJECTIVES At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following: Meat Cooker Mutton and Lamb Beef and Veal Parks, Bacon, Ham and Gammon Game Poultry and Chicken INTRODUCTION In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done). The word meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as steaks in stews, fondue, or as dried meat. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy Joe" or Bolognese sauce). Some meat is cured by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcass) and method of preparation. Meat is a typical base for making sandwiches.
    [Show full text]