Jamie Oliver Deli by Shell Product Nutritional Information Issue Date: 05/02/2020
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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 -
NIGELLA LAWSON in CONVERSATION with ANNABEL CRABB Concert Hall, Sydney Opera House, Wednesday 20 January 2016
MEDIA RELEASE Friday 20 November 2015 GP tickets on sale Friday 27 November SYDNEY OPERA HOUSE PRESENTS NIGELLA LAWSON IN CONVERSATION WITH ANNABEL CRABB Concert Hall, Sydney Opera House, Wednesday 20 January 2016 The woman who put the pleasure back into food, Nigella Lawson, will bring her trademark wit and warmth to the Sydney Opera House this summer in the latest in a series of sold-out appearances by contemporary culinary stars, including Yotam Ottolenghi, Alice Waters and Jamie Oliver. Lawson will take to the Concert Hall stage on 20 January, 2016 for an evening of conversation with the woman who puts the politics into food, the host of the ABC’s Kitchen Cabinet Annabel Crabb. Lawson’s Sydney Opera House appearance coincides with the launch of her first book in three years, Simply Nigella, which – as its title suggests – encapsulates Lawson’s joyfully relaxed and uncomplicated approach to food. Her debut cookbook, How to Eat: The Pleasures and Principles of Good Food, and television show Nigella Bites made Lawson a household name. She has since become a prominent figure on the Food Network, Foxtel and Channel 10. Lawson was named Author of the Year by the British Book Awards for How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking – hailed as the book that launched a thousand cupcakes – and was voted Best Food Personality in a readers’ vote at the Observer Food Monthly Awards in 2014. Ann Mossop, Head of Talks and Ideas at the Sydney Opera House, says “Nigella Lawson has charmed us all with her approach to food and cooking, and we cannot wait to welcome her to the Concert Hall stage with Ideas at the House favourite, Annabel Crabb. -
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. -
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 -
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, -
British Street Food • Working for the Street Food Revolution 2 Selection of Coverage
2019 Review British Street Food • Working For The Street Food Revolution 2 Selection Of Coverage C4’s Sunday Brunch ITV News MediaMedia CoverageCoverage ReportReport 20192019 British Street Food • Working For The Street Food Revolution 3 About Us ■ Formed in 2009 ■ For young street food traders to showcase their talent ■ To make good food accessible to everyone ■ And to celebrate the grass roots street food movement British Street Food • Working For The Street Food Revolution 4 Founder – Richard Johnson ■ One of the 1,000 most influential people in London for four years running according to the Evening Standard ■ Award-winning food journalist and consultant ■ Writer / presenter of The Food Programme on BBC Radio 4 ■ Author of the best-selling book Street Food Revolution ■ Johnson has been the host of Full on Food for BBC2, Kill It, Cook It, Eat It for BBC3, as well as supertaster for ITV’s Taste The Nation and judge on Channel 4’s Iron Chef and Cookery School British Street Food • Working For The Street Food Revolution 5 About Us – Our Vision “ To share street food with the world. Michelin has just awarded its first stars to street food chefs. With the British Street Food Awards - and now the European Street Food Awards - we will find the Michelin stars of tomorrow.” British Street Food • Working For The Street Food Revolution 6 “ Traders compete in five regional heats, from May to August, with a big national final in September. 2019 attendance? Over 45,000 people.” British Street Food • Working For The Street Food Revolution 7 The Judges -
Les Galettes...Savoury Crêpes Les Salades
Toast $5.00 til 11.30am weekdays; all day weekends Buckwheat bread or baguette toasted, served with butter and jam Les Galettes...Savoury Crêpes OR served with avocado, roast tomato or sautéed mushrooms Gluten-free buckwheat crêpes originate from Brittany +$4 per extra; Bacon +$6 and are ideally matched with cider Les Œufs $10 til 11.30am weekdays; all day weekends La Complete $15 Free-range eggs as you like them with buckwheat bread. Ham, egg, cheese & salad Add bacon or smoked salmon $16 Extras: roast tomato, avocado, sautéed mushrooms, sautéed La Végétarienne $15 potatoes +$4 each Spinach, tomato, mushroom, cheese & salad Pain Perdu $14.50 til 11.30am wkdays; all day weekends La Provençale $16 French toast served with maple syrup, banana and raspberry Ratatouille, mushroom, rocket & salad purée. Add crispy bacon $18.50 La Fermière $16 Smoked chicken, rocket, mushrooms in a creamy sauce & salad Le P’tit Dej Kiwi $21.50 til 11.30am; all day weekends Free-range eggs with bacon, pork sausage, sautéed mushrooms, La Savoyarde $17.50 roast tomato, sautéed potatoes & toast Bacon, potatoes, onion, raclette cheese & salad Petit Déjeuner Complet $18.50 La Bretonne $17.50 French breakfast with croissant, pain au chocolat, baguette, Breton pork sausage, onion jam, grainy mustard sauce & salad: butter, jam, orange juice & hot drink Add egg $18.50 Tartelette à l’Oignon $13.80 La Bergère $18.50 Onion tartlet served with mesclun salad & baguette Soft French goat’s cheese, spinach, honey, walnuts & salad Feuilleté à la Saucisse $13.80 La Tregor $18.50 -
10:30Am 12Pm - 2:30Pm
STUDIO CANTEEN 7:30AM - 10:30AM 12PM - 2:30PM STUDIO COFFEE SHOP 7:30AM-4:00PM STUDIO BAR CLOSED STUDIO CAFE 8:00am-4:30pm JAVVA THE HUT 7.30AM-2:00PM STUDIO CANTEEN Full English Breakfast £5.50 Veggie Full English £5.00 Any 1 Item Breakfast Roll £2.50 Any 2 Item Breakfast Roll £3.50 Pork and apple sausage roll £2.50 Fully Loaded Breakfast Wrap £5.00 Fully Loaded Veggie Wrap £4.50 If you have any allergies or intolerances please ask to speak to a member of staff STUDIO CANTEEN FROM THE OVEN Carnivore Bbq meatball pizza £5.50 Veggie Goats cheese and carmelised red onion pizza £4.50 Customer Survey QR Code If you have any allergies or intolerances please ask to speak to a member of staff STUDIO CANTEEN THE HOT DELI MONDAY Honey and mustard glazed gammon £5.00 TUESDAY Salt beef with sauerkraut & mustard £4.50 WEDNESDAY Harissa Spiced Chicken £5.00 THURSDAY Fish finger with tartar sauce £5.00 FRIDAY Roasted Pork Shoulder with Apple Sauce £5.00 If you have any allergiesCustomer or Surveyintolerances QR Code please ask to speak to a member of staff STUDIO CANTEEN THE HOT DELI MONDAY Honey & Mustard Glazed Gammon £5.00 Customer Survey QR Code If you have any allergies or intolerances please ask to speak to a member of staff STUDIO CANTEEN THE HOT DELI TUESDAY Salt Beef with Saurkraut & Mustard £5.00 Customer Survey QR Code If you have any allergies or intolerances please ask to speak to a member of staff STUDIO CANTEEN THE HOT DELI WEDNESDAY Harissa Spiced Chicken £5.00 Customer Survey QR Code If you have any allergies or intolerances please -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
Jamie Oliver's new cook book for free! How good is this..... Cook book = £20 Ingredients = £10 Getting sacked for "accidentally" releasing the book to the entire planet before it even hits the shelves = PRICELESS! It seems that someone at Jamie Oliver's publishing company sent a word document version of his 2nd book to one of their mates this morning. Unfortunately for the poor sap who sent the word document, it is now flying around the web at a rate of knots. So print what you like AND please spare a thought for the poor bugger that originally sent it, while enjoying the food you make from the recipes!!! The deal of the day - Jamie Oliver's latest cook book. RRP £20 at most participating book stores. Yours for nothing! Enjoy & Pass it on!! JAMIE OLIVER THE NAKED CHEF 2 WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD ................................... 7 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON ................................. 8 WOK-COOKED FRAGRANT MUSSELS ......................................................................................................... 9 CRÉME BRÛLÉE - THE WAY I LIKE IT ...................................................................................................... 10 STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE ................................... 11 OLIVER’S TWIST ............................................................................................................................................... 12 CELLOPHANE NOODLE SALAD .................................................................................................................. -
Joanne Fluke's Lake Eden Cookbook
Joanne Fluke’s Lake Eden Cookbook: Hannah Betty Crocker Cookbook: 1500 Recipes for Swensen’s Recipes from The Cookie Jar the Way You Cook Today, 11th Edition By Joanne Fluke By Betty Crocker Editors The doyenne of deadly desserts Includes hundreds of new serves up recipes from Hannah recipes, three new chapters, and Swensen’s hometown, Lake Eden. icons that showcase how we 9780758234971 cook today—faster, healthier, Kensington Publishing and with many more flavors. $18.95 Hardcover 9780470906026 Wiley Publishing $29.99 Hardcover Comfort Food Fix: Feel-Good Favorites Better Homes & Gardens Very Merry Cookies Made Healthy By Better Homes & Gardens By Ellie Krieger A cookie collection packed Comfort food made healthy, from with holiday cheer! New York Times bestselling author 9781118016039 Ellie Krieger. Wiley Publishing 9780470603093 $19.99 Paperback Wiley Publishing $29.99 Hardcover Mr. Boston Official Bartender’s Guide: 75th Edible Brooklyn: The Cookbook Anniversary Edition By Rachel Wharton By Mr. Boston Every bartender’s favorite drink- Edible Brooklyn Cookbook mixing guide is better than ever in features unpretentious recipes this all-new edition. from local artisans, chefs, and 9780470882344 ordinary folk who celebrate Wiley Publishing Brooklyn’s finest ingredients. $14.99 Hardcover 9781402785542 Sterling Epicure $18.95 Hardcover The Beekman 1802 Heirloom Cookbook: Cook without a Book: Meatless Meals: Heirloom fruits and vegetables, and more than Recipes and Techniques for Part-Time 100 heritage recipes to inspire every generation and Full-Time Vegetarians By Brent Ridge and Josh Kilmer-Purcell By Pam Anderson with Sandy Gluck Together, Josh and Brent have Pam Anderson’s Cook without created a gorgeous cookbook a Book: Meatless Meals features that is “heirloom” in every sense of over 250 scrumptious, versatile the word: they showcase heirloom meal ideas that show you how fruits and vegetables; offer deli- eating less (or no) meat can be cious heirloom recipes from farm, simple, rewarding, and totally family, and friends; and include delicious. -
The Starters the Mains the Desserts
THE MAINS THE MAD TURK’S FIRIN (OVEN) (NEW) SPICED TAGINE Warm and fragrant this delicious slow cooked chickpea with lamb £10.99 tagine bursts with authentic Turkish flavours. v vegetarian £8.99 Served with vermicelli rice and Turkish yoghurt. THE MAD TURK’S MANGAL (FIRE GRILL) ISKENDER KEBAB First created in 1860 by Iskender Efendi. Lamb Kofte served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £14.99 VEGETARIAN ISKENDER KEBAB v Chargrilled Mediterranean vegetables and Hellim, served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £13.99 SHISH KEBAB Cuts of marinated chicken breast or lamb, chargrilled chicken £12.99 THE STARTERS and served with bulgur or vermicelli rice. lamb £14.99 (NEW) MIDDLE EASTERN CHICKEN WINGS (10) Marinated with middle eastern spices and chargrilled. HOT MEZZE STARTERS Served with a tahini slaw and chunky chips. £11.95 KALAMAR Battered hand cut squid served with a lemon ADANA KOFTESI and mayonnaise dip. £6.99 A speciality from the South region of Turkey. Fiery chillies and spices blended with minced lamb and chargrilled. Served with bulgur or vermicelli rice. £13.99 (NEW) BOREK v Filo pasty filled with Feta cheese and mint served KUZU PIRZOLA (Lamb cutlets) with a beetroot puree and pistachios. £5.99 Chargrilled marinated lamb cutlets served on a bed of smoked aubergine, courgettes, peppers, garlic yoghurt and bulgur or vermicelli rice. A dish SEBZELI KOFTE (Falafel) v first presented to Sultan Selim in the 16th century by the famous Ottoman Ground chickpeas tossed in spices, deep fried.