Winter Winter

Total Page:16

File Type:pdf, Size:1020Kb

Winter Winter THE Winter SEASON menu guide 2 We’re here to help fill your festive season with fabulous food and drink to make this year’s SEASONS celebratory season truly memorable. Impressive mains and spectacular party spreads EATINGS have been selected for maximum impact, ease of preparation and exceptional flavour. We hope you find this years guide inspiring and we look forward to assisting you make this year a Christmas and Winter season to remember. - Elite Fine Foods 3 Buffet & Starters VEGAN Wild Mushroom Savoury Roll Green Vegetable Gyoza Seasoned wild mushroom duxelles wrapped in Half-moon shaped Japanese-style dumplings the lightest, crisp puff pastry. - with a five vegetable and soy sauce filling and spinach flavoured dumpling pastry. - 3810 1 x 36 3132 30 x 20g Sausage Roll Mango and Tomato Wonton Seasoned vegan sausage meat wrapped in the lightest, crisp puff pastry. - Sweet mango and the fresh taste of tomato, lightly spiced and hand wrapped in a crisp GYOZA 3813 1 x 36 pastry pouch. - Sausage and Leek Roll 3453 50 x 18g Seasoned vegan sausage meat with sautéed Falafel Balls leeks wrapped in the lightest, crisp puff pastry. - Chick peas seasoned with parsley, garlic, 3814 1 x 36 cumin and coriander, pre-rolled fully cooked. - Sag Aloo Roll 6010 60 x 20g Vegan Sag Aloo with spinach, potato, herbs and spices wrapped in the lightest, crisp puff Basil Fawlty pastry. - Sweet potato and basil falafel mix, mould into 3812 1 x 36 any shape (burgers, balls) and fry. - Turnover 6012 1 x 2kg Vegan roasted red pepper, tomato and black Vine Leaves (Dolmades) olive turnover in the lightest, crisp puff pastry. - Vines leaves stuffed with a delicious herby rice 3811 1 x 36 mix, shaped into little rolls and boiled until wonderfully tender. - Hickory BBQ Jackfruit Vegan 2013 1 x 360g Mini Potato Skins HICKORY BBQ JACKFRUIT VEGAN MINI POTATO SKINS Tantalisingly sweet and smokey, these mini Figs in Blankets vegan potato skins are filled with pulled jackfruit in a tangy hickory bbq sauce. - A blend of caramelised figs and lentils in a vegan puff pastry wrap. - 4674 1 x 1.9kg 3455 25 x 25g Arrabbiata Vegan Mini Potato Skins VEGETARIAN A deliciously spicy, tomato-ey sauce blended Fig and Goats Cheese Parcels with a creamy mozzarella-style melt. - Sweet dried figs mixed with creamy goats 4675 1 x 1.9kg cheese and chives, hand wrapped in a crispy pastry parcel. V Jalapeño Vegan Mini 3450 25 x 30g Potato Skins Cranberry and Brie Wontons These mini vegan potato skins definitely have the ooze-factor. A creamy mozzarella-style Sweet cranberries and creamy brie in a hand - melt coupled with a zingy Jalapeño punch! wrapped crispy pastry parcel. V 4676 1 x 1.9kg 3452 50 x 18g JALAPEÑO VEGAN MINI POTATO SKINS 4 elitefinefoods.co.uk call to order 01273 616400 Stilton and Mushroom Knots Hot Vegetarian Canapé Selection Sauteed mushrooms in a creamy stilton sauce Goats cheese tart-red pepper vol au vent-three with walnuts, hand wrapped in a crispy pastry cheese quiche-wild mushroom stroganoff. V parcel. V 3891 1 x 48 3454 50 x 18g Provençal Bistro Canapés Spinach and Goats Cheese Croquettes *9 x Courgette and cherry tomato on polenta *9 x Horseradish cheese and paprika on Sautéed spinach mixed with creamy goats spinach bread *9 x Goats cheese with almonds cheese hand shaped into little rolls and coated and pistachios on profiterole *9 x Aubergine in a herbed crumb. V ewe’s milk cheese and almonds on fig and hazelnut bread *9 x Fromage frais with piquillo 3502 50 x 35g peppers and black olives on curry bread *9 x Tomato and basil cheese with grilled veg PROVENÇAL BISTRO CANAPÉS on walnut bread *9 x Brie cream cheese with Breaded Jalapeño Peppers apple fig and hazelnut on brioche. V Tortilla chip encrusted breaded jalepenos, 3880 1 x 63 filled with cream cheese. V 3519 1 x 1kg Mediterranean Buffet Skewers A mixed pack of *30 x Green olive and Breaded Cherry Peppers mozzarella balls *30 x Herbed tomatoes and mozzarella balls all with green pesto. V Sweet cherry peppers filled with cream cheese in a spicy Cajun breaded coating. V 3870 1 x 60 3518 1 x 1kg Coated Halloumi Fries Tempura Battered Mixed Sticks of natural halloumi coated in rustic Vegetables breadcrumbs. V Baby corn, carrots, green beans, red and green 3521 1 x 1kg peppers, coated in a light tempura batter. V 3523 1 x 1kg CRANBERRY & BRIE WONTONS COATED HALLOUMI FRIES V Vegetarian - Vegan + Gluten-Free WINTER & HOLIDAY MENU GUIDE 5 Naked Halloumi Fries Coconut Skewered Prawns Natural sticks of halloumi ready to coat and fry. 3 tail-on coconut coated king prawns on a 7" Apx 50 per pack. V skewer. 3514 1 x 1kg 3290 1 x 500g Mac "n" Cheese Bites Chili Mango Prawns Elbow pasta combined with a delicious Butterflied king prawns spread with a spicy cheddar cheese sauce all wrapped up in rice mango chilli jam and hand crumbed. flaked breadcrumbs. V 3294 1 x 500g 3515 1 x 1kg Popcorn Shrimp Mozzarella Grissini Sticks Peeled king prawns in a traditional crumb. 4" sticks of mozzarella coated in a rustic parsley breadcrumb. V 3295 1 x 1kg 3516 1 x 1kg Tempura Japanese Style Prawns Onion Bhaji Premium king prawns in a unique bubbly tempura coating. Bite size onion bhaji, fully cooked. V 3275A 1 x 500g 3120 50 x 40g Salt and Pepper Shrimp Bombs Vegetable Samosa Moist succulent prawn meat in a crispy A fragrant blend of Balti spices mixed with salt and pepper coating. potato, onion, peas and carrots, fully cooked. V 3298 1 x 1kg 3117 50 x 40g Panko Squid Rings TEMPURA JAPANESE STYLE PRAWNS Vegetable Spring Rolls Premium quality squid rings in a course Japanese breadcrumb. Bite size lightly spiced Chinese vegetable rolls, fully cooked. V 3292 1 x 700g 3123 50 x 15g Salt and Pepper Squid SEAFOOD Pineapple-cut squid chunks with a salt and pepper coating. Roasted Salmon Tart 3293 1 x 1kg Flaked hot roasted smoked salmon with wilted spinach in a sauce blanch. Loligo Calamari 3365 9 x 180g The finest quality squid in a light dusting. 3287B 1 x 1kg Kuro Prawns Argentine red prawns coated in bamboo Beer Battered Gurnard Goujons charcoal infused panko crumb. Prime fillet of red gurnard in a superior beer 3290B 1 x 800g batter. 3291 1 x 1kg Red Velvet Prawns Succulent prawns in a beetroot flavoured Beer Battered Cod Goujons panko crumb. Prime strips of cod in a superior beer batter. 3290A 1 x 500g 3154C 1 x 1kg Marinated Butterfly Prawns Breaded Cod Goujons Pungent garlic butter marinated fresh water butterflied prawns. Prime strips of cod in a natural crumb. COCONUT SKEWERED PRAWNS 3264 1 x 500g 3154B 1 x 1kg 6 elitefinefoods.co.uk call to order 01273 616400 Battered Cod Bites Large BBQ Chicken Wings Skinless, deboned natural cod bites in a light Fully cooked BBQ marinated chicken wings. crispy batter. 3039 1 x 1kg 3156 1 x 1kg Breaded Chicken Plaice Goujons Inner Fillet Goujons Prime strips of plaice coated in natural Juicy inner fillet goujons in rough crispy breadcrumbs. crumb. 3154 1 x 1kg 3035B 1 x 2kg West Country Crab Cakes Southern Fried Chicken Small cakes made from West Country crab Fillet Goujons meat with cajun pepper and lime juice in a coriander flecked crumb. Juicy inner fillet goujons in a lightly spiced southern fried breadcrumb. 3235 24 x 56g 3035D 1 x 2kg Salmon and Crab Parcels Duck Gyoza Dumplings Smoked salmon and delicate crab meat seasoned with lemon and dill wrapped in a Half-moon shaped Japanese-style dumplings crisp parcel. with a duck, vegetable and hoisin sauce filling. 3451 25 x 30g 3131 30 x 20g MEAT Duck Spring Rolls Bite sized lightly spiced chinese spring rolls, Chicken Gyoza Dumplings fully cooked. SRIRACHA CHILLI CHICKEN CHOPSTICKS Half-moon shaped Japanese-style dumplings 3121 50 x 20g with a chicken, vegetable and soy sauce filling. 3130 30 x 20g Lamb Kofta Kebabs Ready-cooked minced lamb kofta, mixed with Sriracha Chilli Chicken typical Persian herbs and spices, formed onto Chopsticks a wooden skewer. 3133 60 x 30g Fully cooked chicken breast fillets in a sweet and spicy marinade held between two wooden sticks. Lamb Samosas 3095 57 x 40g Bite sized cocktail spicy lamb samosas. Chicken Satay 3118 50 x 40g Fully cooked satay marinated chicken breast Canapé/Slider Beef Bone inner fillet, skewered on a bamboo stick. Burgers 3093 67 x 30g Serve in our FB2040 60 x 20g canapé/slider brioche buns. Roasted Chicken Kebabs 2401 60 x 1oz/28g Fully cooked marinated chicken breast kebabs. 3096 20 x 100g Hot Meat Canapé Selection Beef bourguignon-chicken and mush- Large Spicy Chicken Wings room-goats cheese quiche-minted pea and ham tart. Fully cooked spicy marinated chicken wings. 3890 1 x 48 3038 1 x 1kg CHICKEN GYOZA DUMPLINGS V Vegetarian - Vegan + Gluten-Free WINTER & HOLIDAY MENU GUIDE 7 CANAPÉ CARRIERS Chicago Canapés Prestige Tart Selection Canapé Yorkshire Pudding Wooden Boats 70 x 120mm *6 x Artichoke and tomato on white bread *6 x Mini tarts, chocolate-lemon-white chocolate 1” canapé yorkshire pudding ready to fill. Bamboo wooden boats for party food, snacks, Blue cheese fig and pear on walnut bread *6 x and raspberry-mixed berries. nibbles and canapés. Vegetables on Nordic bread 4296 1 x 100 *6 x Prawn basil flavoured cheese and tomato 3896 1 x 48 PD0414 1 x 50 mini brioche *6 x Smoked salmon lemon Gluten Free Neutral Canapé flavoured cheese and cucumber mini brioche 65 x 125mm *6 x Smoked trout and cucumber on black Tart Selection Cases 5 x 2cm Wooden Cones bread *6 x Mandarin and prune with smoked Mini tarts, chocolate-salted caramel-lemon.
Recommended publications
  • Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue
    Flute Fields Villagers Anissa (Farmer) / Birthday: Fall 16 / Best Gifts: Blue Herb, Pontata Root, Lavender, Hibiscus, Bluemist Flower, Hyacinth, Opal, Herb Tea, Strawberry Milk, Pickled Vegetables, Bajirikos Spaghetti, Cranberry Juice, Yogurt, Stamina Drink, Cold Medicine, Mint Candy Craig (Farmer) / Birthday: Fall 6 / Loves: Shining Corn, Shining Yam, Shining Pumpkin, Shining Eggplant, Shining Wheat, Stir fry Ruth (Farmer) / Birthday: Spring 6 / Loves: Bluemist Flower, Shining Corn, Shining Eggplant, Shining Yam, Shining Pumpkin, Spinach Cake, Spinach Risotto Taylor (Farmer’s Boy) / Birthday: Summer 19 / Loves: Fugue Mushroom, Shining Corn, Choco Banana, Choco Fondue, Choco Cake Renee (Rancher) / Birthday: Fall 5 / Best Gifts: Sunflower, Shining Strawberry, Shining Sugarcane, Shining Egg, Shining Ostrich Egg, Shining Mayonnaise, Shining Milk, Shining Goat Milk, Royal Jelly, Hot Milk, Hot Chocolate, Salmon Cream Stew, Salted King Salmon, Paella, Strawberry Ice Cream, Strawberry Milk, Yellow Perfume, Shining Perfume, Shining Sushi, Shining Sashimi, Seafood Stew, Shortcake Cain (Rancher) / Birthday: Summer 6 / Loves: Shining Egg, Shining Mayonnaise, Shining Corn, Yogurt, Seafood Stew, Coconut Cocktail Hanna (Rancher) / Birthday: Winter 4 / Loves: Sunflower, Morning Glory, Shining Egg, Shining Mayonnaise, Omelet, Cheese Omelet, Strawberry Milk Toby (Fisher) / Birthday: Spring 9 / Best Gifts: Cosmos, Shining Onion, Shining Tea Leaves, Shining Buckwheat, Skull Jellyfish, Green Tea, Shining Sashimi, Shining Sushi, Grilled Tai, Grilled Eel,
    [Show full text]
  • 9789401437578.Pdf
    CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese.
    [Show full text]
  • Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
    Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL:https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd.
    [Show full text]
  • Recipe Packet
    Home-Made Curry Powder Grocery list: 2 tbs ground coriander 2 tsp ground turmeric 1/2 tsp brown mustard 1/4 tsp fenugreek 6-8 dried curry leaves (optional) 2 tbs cumin seed 1 tsp black peppercorns 1 tsp hot pepper flakes 1 tsp cardamom seeds 1/2 tsp ground cinnamon 5-6 cloves 1/4 tsp ground ginger Combine the ingredients in a bowl. Use a clean, dry pan over medium-low heat and toast the spices, stirring continuously. Toast until the spices become fragrant. Remove from the heat and transfer to a bowl. Let the spices cool to room temperature, then grind to a powder in a clean coffee grinder or spice mill. Store in an airtight container. Chicken Tikka Masala � Grocery list: 6 garlic cloves (finely minced) 4 tsp peeled ginger (finely chopped) 4 tsp ground turmeric 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 1½ cups whole-milk yogurt 1tsp kosher salt 2 lb. skinless, boneless chicken breasts, cut into long strips 3 tbs ghee (clarified butter) or vegetable oil 1 small onion (thinly sliced) ¼ cup tomato paste 6 cardamom pods, crushed ½ tsp. crushed red pepper flakes 1 28-oz. can whole peeled tomatoes ¾ cup chopped cilantro, plus sprigs for garnish fresh basmati rice (for serving) Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin, whole milk yogurt, and salt. Put the chicken strips in the mixture, fully coating them. Cover, and refrigerate for 4-6 hours. Heat a pot over medium heat and sauté the onions in oil or ghee.
    [Show full text]
  • Yoshida Asian Fusion Dining
    TM totalokinawa www. www.totalokinawa.com December 2011 & January 2012 to talokinawa.com Merry Xmas & Happy NewTotalokinawa Year Magazine December 2011 2 www.totalokinawa.com Totalokinawa Magazine December 2011 Totalokinawa CONTENTS December 2011 Issue 7 www. Merry Christmas & Happy to talokinawa.com {}New Year From Total Okinawa! elcome to Total Okinawa’s Christmas magazine. This month we’ve got a Wfeature on Christmas in Okinawa, including some ideas on how to spend the holidays here, as well as Japanese traditions at Christmas and New Year. We’ve also got two restaurant reviews, one from Kababs Indian restaurant and another from Yoshida Asian Fusion. There’s also our regular dive update from Reef Encounters, Tricks & Tips and Weird & Wonderful. Enjoy! As usual you can also view the magazine online at: www.totalokinawa.com 10 FEATURE Xmas In Oki Pg.10 XMAS IN OKI Restaurants - Kababs 4 Dive Report 6 Published in Okinawa by Totalokinawa.com Weird & Wonderful 9 All content is Copyright 2011. All Rights Reserved Tips & Tricks 12 For advertising information - www.totalokinawa.com Totalokinawa and it’s partners are not responsible for the Cartoon Corner 15 content of any external advertising. Restaurants - Yoshida 16 What is TotallySmart? This is the new SMART way to read a magazine. Use your mobile phone to scan the QR Code on relevant pages and jump straight to a customized mobile phone page with all the information on that business. Directions, opening hours, telephone number and more right in your hand. Great for out and about! Most Japanese phones have a QR reader or check out the iPhone www.totalokinawa.mobi app store or the Andoid Market.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Sunday Roast Menu
    Sunday Roast Menu 2 Courses £16.95 Choose one of the below main dishes with your choice of starter or dessert from the main menu. Half roast chicken 12.95 Banyan feast 16.50 (£3 supplement with set menu) Roasted and seasoned with sea salt and thyme. Medium rare roast sirloin and half chicken roasted with sea salt and thyme. Served with fluffy roast Maris Pipers, Roast sirloin of black Angus beef 13.95 crushed swede and carrot, seasonal greens, 2 Yorkshire From traditional British breeds to consistently provide puddings and our best gravy. quality meat. Served medium rare. The above roasts are served with fluffy roast Maris Pipers, Sides crushed swede and carrot, seasonal greens, Yorkshire pudding and our best gravy. Jug of gravy - on the house! Yorkshire pudding 1.00 Cauliflower cheese suet pudding (v) 12.95 Roast potatoes 1.00 With mature cheddar and grain mustard. Served with creamy mashed potato, crushed carrot and swede, seasonal Pigs in blankets 3.95 Any greens, Yorkshire pudding and gravy. Cauliflower cheese 2.95 Spiced red cabbage 2.95 2 for £5 (v) Vegetarian. If you have a food allergy or are sensitive to certain ingredients, please ask a manager for assistance. Due to the way our food is prepared it is not possible to guarantee the absence of allergens in our meals. Not all allergens are listed on the menu. We do not include ‘may contain’ information. Our menu descriptions do not include all ingredients. A full list of ingredients used in each dish is available for your peace of mind.
    [Show full text]
  • Lumleybarandloungemenu
    Lumley Bar and Lounge Menu Soups Main Courses Served with Fresh Bread & Whipped Bu�er Smoked Salmon&PrawnFettucine £13.50 Roasted Tomato&RedPepper Lemon Crème Fraiche,Chives Wild Garlic Pesto £4.50 Garden Pea Veloute Venison Rigatoni £12.50 Lemon Crème Fraiche £4.50 Braised Venison, Oyster Mushroom, Red Wine Sauce, Freshly Grated Parmesan Salads Lumley Castles Famous Suet Pudding £15.95 Smoked Duck £9.50 Seasonal 1Lb Suet Pudding always seasonal Walnut, Apple, Celeriac, Whole Grain (ask for today’s filling) Mustard Dressing With Creamed Potato & Glazed Green Beans Caesar Salad Crisp Romaine Leaves, Croutons, Parmesan, Sliders & Sandwiches Marinated Anchovies £7.50 Add Chicken Breast £14.50 all served withFries Blacksticks Blue Cheese, Honeycomb, Lumley Vegan Burger £14.50 Noise�e Dressing £9.50 “Beyond Meat”Pa�y, Red Onion Marmalade, Guacamole, Vegan Mozzarella, Tomato, Rosemary Focaccia From the Grill Fish finger Sandwich £9.50 Breaded Haddock Fingers, Seaweed Mayo, Our beef is 35-day Salt Aged Lakeland Angus Romaine Lettuce, Spicey Ketchup 8oz Venison Haunch £29 Croque Madam £9.25 6oz Angus Beef Sirloin Steak £19.50 Home Roasted Ham, Cheese Sauce & 8oz Angus Beef Ribeye Steak £32 Fried Hen’s Egg 8oz Angus Beef FilletSteak £35 Satay Bu�ermilk Fried Chicken £14.50 Angus Beef Burger £14.50 Char-grilled 8oz pa�y, romaine lettuce, beef tomato, Northumberland Marbler cheese Finger Sandwiches All £7.50 Toasted Brioche Bun burger relish. A choice of stone ground, white or wholemeal slice bread, crisps & dressed leaves. Sides £3.25 2 Sides Included with Each Steak Ordered. Roast Angus Beef, Horseradish,&Rocket Creamy Dauphinoise Potatoes Northumberland Marbler Cheese Savoury Traditional Grill Garnish Roasted Ham, Wholegrain Mustard Mayo Glazed Green Beans Smoked Salmon, Lemon Crème Fraiche.
    [Show full text]
  • Suet - Wikipedia Page 1 of 5
    Suet - Wikipedia Page 1 of 5 Suet From Wikipedia, the free encyclopedia Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional Calf suet puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually by repeating the entire process. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods. Contents ◾ 1Trade ◾ 2 Cuisine ◾ 3 Availability ◾ 4 Vegetarian alternative ◾ 5 Cultural and religious restrictions ◾ 6Bird feed ◾ 7 Suet-based recipes ◾ 8See also ◾ 9 References Trade In the 17th century economy of the Viceroyalty of Peru, Chile's husbandry and agriculture based economy had a peripheral role exporting mainly suet, ch'arki and leather to the other provinces of the viceroyalty. The importance of this trade led Chilean historian Benjamín Vicuña Mackenna to label the 17th century the century of suet (Spanish: siglo del sebo).[1] Cuisine Suet is essential in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes.
    [Show full text]
  • Starters Sides 9 Main Course Puddings
    Main course PASTA AND RISOTTO Spicy lamb Bolognese 23 Trumpets, tomato, roasted aubergine, courgette, aged goat’s cheese Macaroni cheese 16 Braised ham hock, English cheeses Braised chicken and red wine risotto 17 Pearl onions, porcini mushrooms, smoked bacon SALADS AND SANDWICHES Slow roasted turkey sandwich in a warm brioche bun 16 Sage and onion stuffing, cranberry sauce, watercress salad, gravy, potato crisps Warm roast beef sandwich 18 Roast beef, watercress salad, horseradish vinaigrette & mayonnaise, beef gravy, potato crisps House blend burger 20 LUNCH Aged NY strip, skirt, short rib and chuck Cheddar, smoked bacon, Brooklyn brine pickles, Churchill’s sauce, triple cooked thick cut chips (11:30AM - 3PM) MONDAY TO FRIDAY Crispy fish sandwich in a butty roll 18 Breaded flounder, tartar sauce, romaine lettuce, potato crisps Peppered beef salad 23 Marinated red onions, smoked bacon, portobello mushrooms, Stilton, soft boiled egg, sourdough croutons, port shallot vinaigrette Starters Warm grilled marinated breast of chicken 21 Chopped vegetable salad, lemon chive dressing SOUPS London particular 9 FISH Split pea, mint, braised ham hock, cheddar cheese Grilled fillet of Scottish salmon 22 Chicken and vegetable soup 9 Watercress and apple salad, lemon and garlic butter Horseradish dumplings Fish and chips 23 Roasted Jerusalem artichoke and garlic soup 8 Beer battered cod, triple cooked thick cut chips, tartar sauce Crispy shallots, chokes, thyme leaves ROASTS, BRAISES AND PIES Brined and roast free range chicken 24 SALADS Bubble and
    [Show full text]
  • Suet for Winter Energy
    Journal of the Department of Agriculture, Western Australia, Series 4 Volume 2 Number 6 June, 1961 Article 16 1-1-1961 Suet for winter energy H M. Gloster Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4 Part of the Family, Life Course, and Society Commons, Food Studies Commons, and the Other Food Science Commons Recommended Citation Gloster, H M. (1961) "Suet for winter energy," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 2 : No. 6 , Article 16. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 4 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suet for winter energy Erratum CORRECTION In the recipe for steak and kidney pudding in the June issue of the Journal, the words "make a hole in the cloth" should read, "make a hole in the crust” This article is available in Journal of the Department of Agriculture, Western Australia, Series 4: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 S^uet for Winter C^nern By HELEN M. GLOSTER INTER weather is here again and the housewife will find she needs to provide the Wfamily with more substantial satisfying meals than in summer. Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat.
    [Show full text]
  • While You Wait Starters and Lighter Dishes Platter
    WHILE YOU WAIT Olives (v) £3.25 Crusty bread with oils and balsamic (v) £2.95 Little sausage rolls with brown sauce £3.95 Haddock goujons with tartare sauce £4.95 STARTERS AND LIGHTER DISHES Seasonal soup with bread and butter (v) £5.25 Bury black pudding with crispy egg, bacon crisp, and apple £6.95 Devilled crab, salmon and shrimp pate with sea salt croutes £6.95 Butterflied king prawns with mango and chili salsa, micro coriander £8.50 Chicken liver pate with grape chutney, sea salt croutes and watercress salad £6.50 Steamed Shetland mussels, white wine, garlic, cream, and crusty bread £8.95 Duck and spring onion croquettes with spiced plum chutney £6.50 Deep fried brie with smoked chili jam (v) £4.95 LUNCH MENU Monday to Friday 12 – 5pm Goosnargh chicken club sandwich on toasted sourdough with a few fries £8.95 Steak, sautéed mushroom and red onion ciabatta with melting cheese and a few fries £9.50 Smoked salmon and soft boiled egg, sourdough toast, watercress salad and chive mayonnaise £8.50 Minced steak and onion short crust pastry pie with, mushy peas, chips and gravy £8.95 Wild mushroom and leek lasagna with rocket salad, truffle and walnut pesto (v) £8.95 Steamed Shetland mussels, white wine, garlic, cream, crusty bread and fries £10.95 Crispy chilli beef with crunchy Asian veg, egg fried rice and chili cashews £9.95 5oz rump steak with mushrooms, grilled tomatoes and proper chips £9.50 Small haddock and chips with mushy peas and tartare sauce £8.50 PLATTER £19.45 Duck and spring onion croquettes, Deep fried brie, Chris Neve's smoked salmon, Devilled crab, salmon and brown shrimps, Haddock goujons and Butterflied king prawns with mango and chilli salsa Please inform us if anyone in your party has a food allergy before ordering.
    [Show full text]