In-Room Dining at Fairmont Bab Al Bahr Offers a Wide Array of Dishes Which Can Be Enjoyed in the Comfort and Privacy of Your Room
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Download Our Full Dining Room Menu Here
CORNISH PASTY CO. SIGNATURE PASTIES PREMIUM PASTIES VEGAN & VEGETARIAN PASTIES Vegan Pasty Specials $13 The Oggie (The Traditional Pasty) $11 Carne Adovada $14 Two varieties of rotating vegan pasty selections. Please ask your Steak, potato, onion, and rutabaga (swede) with a side of red New Mexican style pork red chili stew, Mexican rice, hatch server for today’s creations. wine gravy or ketchup. chili, and cheddar with sides of sour cream and salsa. Vegan Oggie $12 Part baked to finish at home $9 The Chicken Greek $13 Portobello, potatoes, rutabaga and onions. Served with a side of (all of our pasties are available part baked at their regular price) Chicken breast, spinach, fresh mozzarella, feta, sun-dried ketchup or HP sauce. tomato, kalamata olive, artichoke and garlic. Served with a side Vegan Cubano $12.50 Porky $13 of tahini or tzatziki. House mojo jackfruit, vegan ham, vegan cheese, dill pickles Pork, potato, apple, onion, and sage with a side of red wine and yellow mustard. Served with spicy mustard or extra yellow gravy. Chicken Tikka Masala (Red Curry) $13 mustard. Marinated chicken breast, tikka masala sauce, green bell pepper Lamb and Mint $14 and potato. Choice of minted-yogurt or tahini. Vegan Pot Pie $13 Lamb, potato, rutabaga, onion, and fresh mint with a side of red Portobello mushrooms, carrots, red potatoes, green beans, celery wine gravy. Lamb Vindaloo $14 and onion in a vegan rosemary gravy. Lamb and potato in a spicy vindaloo sauce. Choice of minted- Vegan Guinness Stew $13.50 Bangers and Mash $13 yogurt or tahini sauce. -
Marco Pierre White
WWW.MPWRESTAURANTS.COM MARCO PIERRE WHITE CHRISTMAS & NEW YEAR 2015 MARCO PIERRE WHITE Whether you’re looking to add a touch of glamour to your Christmas party or just a festive evening out, you’re guaranteed to experience a White Christmas at Marco Pierre White Steakhouse Bar & Grill Bristol. You can enjoy festive lunch or dinner with us throughout December or celebrate Christmas Day, or New Year’s Eve. For all Christmas party bookings, enquiries or questions contact our Christmas co-ordinator on t: 01934 834 343 option 1 or [email protected] Christmas Fayre Lunch STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and Smoked Paprika Oil (V) Smoked Salmon Terrine with Horseradish, Dill and Pickled Cucumber Beetroot Carpaccio with Crumbled Goat’s Cheese and Walnut Infused Oil (V) MAIN COURSES Smoked Trout Kedgeree, Pan Fried Trout on Spiced Rice with Soft Poached Egg and Coriander Chutney Roast Turkey, Cranberry Stuffing, Roast Potatoes, Seasonal Vegetables, Red Wine and Pan Juice Caramelised Red Onion and Thyme Tart Tian, Watercress and Parmesan Salad (V) 10oz Rib Eye Steak with Hand Cut Chips, Beer Battered Onion Rings and Garlic and Thyme Roast Tomato (£5.00 supplement per person) DESSERTS Christmas Pudding with Brandy Butter Dark Chocolate Tart with Orange Crisps and Cointreau Cream Sticky Toffee Pudding, Vanilla Ice-Cream and Salted Caramel Sauce TO FINISH Coffee and Petit Four £21.50 PP SET MENU / AVAILABLE FROM 28TH NOV - 23RD DEC Christmas Fayre Dinner STARTERS Roast Cauliflower Soup with Cheddar Cheese Crouton and -
The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95
Any Two Courses £12.95 or Any Three Courses £16.95 per person (Monday – Saturday includes main menu and specials board) Signature dishes highlighted with this symbol are unique to Calvert’s Restaurant; they are made to our own recipes using our award-winning cheeses. The Ultimate Yorkshire Wensleydale Cheese Experience 3 Courses £16.95 To Start: Black Sheep Ale-Battered Yorkshire Wensleydale Cheese (V) Yorkshire Wensleydale cheese in a crisp Black Sheep Ale batter, served with mixed leaves and home-made chutney . Main Course: Wensleydale Chicken (GF available – please ask) A pan-fried chicken breast, served on a crisp potato and smoked bacon rosti, finished with either a Wensleydale Blue cheese sauce or Oak Smoked Cheddar and leek sauce, served with seasonal vegetables. To Finish: Our Famous Yorkshire Wensleydale & Ginger Cheesecake A rich cheesecake made with our Yorkshire Wensleydale & Ginger cheese, served with fresh cream. Starters & Small Plates Home-made Soup Platter (V & GF available - please ask) £4.95 A hearty bowl of our delicious home-made soup served with a freshly baked Yorkshire Wensleydale & Red Leicester cheese scone and Yorkshire Wensleydale cheese to crumble on top. See our Specials Board for today’s selection. Yorkshire Rarebit (V) £5.25 Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese, mixed with Black Sheep Ale, cream and our secret seasoning, served melted on a toasted ciabatta, with a tomato relish and dressed salad leaves. Why not add an additional topping? Choose from crispy bacon & black pudding, chorizo & roasted red peppers or tomato with red onion & basil. Additional toppings 75p Macaroni Cheese (V) £5.75 Baked macaroni in a rich Yorkshire Wensleydale, Yorkshire Cheddar and Red Leicester cheese sauce. -
U.S. Standards for Grades of Cheddar Cheese
United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Dairy Cheddar Cheese Division Effective May 1, 1956 United States Standards for Cheddar Cheese1 § 58.2501 Cheddar cheese. “Cheddar cheese” is cheese made by the cheddaring process or by another procedure which produces a finished cheese having the same physical and chemical properties as the cheese produced by the cheddar process and is made from cow's milk with or without the addition of coloring matter and with common salt, contains not more than 39 percent of moisture, and in the water-free substance, contains not less than 50 percent of milkfat and conforms to the provisions of §19.500, “Definitions and Standards of Identity for Cheese and Cheese Products.” Food and Drug Administration (21 CFR 19.500). § 58.2502 Types of packaging. The following are the types of packaging for cheddar cheese: (a) Bandaged and paraffin-dipped. The cheese is bandaged and dipped in a refined paraffin, amorphous wax, microcrystalline wax or any combination of such or any other suitable substance. Such coating is a continuous, unbroken and uniform film adhering tightly to the entire surface of the cheese. (b) Rindless. The cheese is properly wrapped in a wrapper or covering, or by any other means of handling, which will not impart any color or objectionable odor or flavor to the cheese. The wrapper or covering is sealed with a sufficient overlap or satisfactory closure to prevent air leakage. The wrapper or covering is of sufficiently low permeability to water vapor and air so as to prevent the formation of rind and prevent the entrance of air during the curing and holding periods. -
Giorno Del Ringraziamento Thanksgiving Day Menu
GIORNO DEL RINGRAZIAMENTO THANKSGIVING DAY MENU BUFFET DI ANTIPASTI Baccalà, zucca arrostita e cipolline in agrodolce Farro con mele, tacchino fumè noci di macadamia e salsa di mirtillo Patate dolci allo zenzero e lime con calamari grigliati Barbabietole con arance olive e cavolfiore Insalata alla “Waldorf” Fagottini di pasta fillo con salmone, gamberi e mais, salsa al prezzemolo Spiedini di pannocchie baby con burro salato al prezzemolo e aglio Carpaccio di anatra affumicata, funghi porcini e melograno Velluttata di zucca, sciroppo d’acero e crostini Ostriche Zuppa di vongole veraci del “New England” Ravioli di zucca profumati alla salvia e noci con amaretti di Saronno SECONDO PIATTO Giovane tacchino arrosto con ripieno tradizionale Cavoletti in padella con aglio e miele Indivia Belga caramellata Purea di patate dolci oppure Spigola arrostita su purea di cavolfiore e mandorle tostate DESSERT Torta di zucca Torta di mele e frutta secca Variazione di cheesecake Brownies al cioccolato Assortimento di biscotti Torta di patate dolci e arance Mont Blanc Mela cotta con croccante di pinoli e uvetta Gelato alla pera e cioccolato RISTORANTE L’ULIVETO Dalle 19.00 alle 23.00 Adulti Euro 105,00 | Bambini Euro 45,00 | Bevande à la carte A PORTAR VIA Su ordinazione almeno 48 ore prima 3 portate a scelta Euro 70,00 FROM THE SUMPTUOUS BUFFET Salt cod, roasted pumpkin and sweet & sour silver skin onions Spelt with apple, smoked turkey, macadamia nuts and blueberry sauce Ginger and lime sweet potatoes with grilled squids Beetroots with orange, olives and -
Holiday Gift Baskets 2019 COLLECTION Holiday Gift Baskets 2019 COLLECTION
Holiday Gift Baskets 2019 COLLECTION Holiday Gift Baskets 2019 COLLECTION GIVE FOOD LOVE Page Taste of Italy Collection Prices 8 Taste of Dolcini $49.90 33 The Italian Cafe $249.90 9 Taste of Eataly $89.90 34 Truffle Feast $299.90 10 Lidia Bastianich $89.90 35 The 5-Star Chef $299.90 11 Taste of la Dolce Vita $99.90 36 All the Best $499.90 11 Taste of il Mare $99.90 12 Taste of Pesto $99.90 When in Italia Collection 13 Taste of Olio $99.90 40 When in Alpi Italiane $99.90 14 Taste of Cioccolato $129.90 41 When in Milano $99.90 15 Taste of Mari e Monti $129.90 42 When in Piemonte $99.90 16 Taste of Natale $129.90 43 When in Venezia $99.90 17 Taste of Tartufi $129.90 44 When in Portofino $79.90 18 Taste of Dolci Natalizi $159.90 45 When in Cinque Terre $79.90 19 Taste of Italia $159.90 46 When in Emilia Romagna $89.90 20 Taste of a Day in Italia $199.90 47 When in Toscana $89.90 48 When in Umbria $99.90 Italian Moments Collection 49 When in Roma $99.90 24 The Best of Italy, Naturally $129.90 50 When in Amalfi $99.90 25 Butta la Pasta $149.90 51 When in Puglia $79.90 26 Tutti a tavola! $159.90 52 When in Sardegna $79.90 27 Pistacchio Paradiso $159.90 53 When in Sicilia $89.90 28 Benvenuto in Italia $199.90 29 Buongiorno, Italia! $199.90 55 Panettone & Pandoro 30 From Pressed to Dressed $199.90 31 Italy, in a Nutshell $199.90 32 Under the Citrus Trees $249.90 The Taste of EATALY Collection Whether everyday essentials or unique regional delicacies, embrace traditional Italian flavors with a variety of versatile collections. -
MENU FISH & CHIPS 11.99 Harp Beer Battered Cod Fried Golden Brown In
FISH & CHIPS 11.99 Harp beer battered cod fried golden brown in- house. Served with fries, coleslaw, lemon MENU wedge, and tart sauce. PUB BURGERS 9.99 Four mini burgers with minced onions, American cheese, and topped with pickle slices. CHEESEBURGER 10.39 ADD BACON .99 Choice of American, mozzarella, cheddar, NACHOS 10.99 ADD CHICKEN 2.45 gouda, or swiss cheese. Mozzarella, cheddar, black olives, tomatoes, onions, and jalapenos. Served with sour cream MULLIGAN BURGER 11.49 and salsa. Topped with grilled mushrooms, onions, and swiss cheese on grilled rye bread. QUESADILLAS 8.99 ADD CHICKEN 2.45 Grilled white tortillas filled with mozzarella, BACON, EGG, AND CHEESEBURGER 11.49 cheddar, tomatoes, onions, olives, and Served with 2 eggs, crispy bacon, American jalapenos. Served with sour cream and salsa. cheese, lettuce, and tomato on a Kaiser bun. CHICKEN FINGERS 9.99 TURKEY BURGER 9.49 Homemade chicken tenders served with honey Ground turkey grilled to perfection, topped with mustard. cheddar cheese. ONION RINGS 7.99 PATTY MELT 10.99 Crisp light rings served in a basket. Served with grilled onions and swiss cheese on grilled rye. POTATO SKINS 9.99 Topped with cheddar, mozzarella, and bacon BUFFALO CHICKEN 10.99 bits. Served with sour cream. Lightly breaded, deep fried and basted in our buffalo sauce. Served with a side of bleu OVERSIZED SOFT PRETZEL RODS 8.89 cheese. Served with dark ale honey Dijon mustard. CORNED BEEF REUBEN 11.49 LOADED PIEROGIS 9.89 8 ounces of lean corned beef with sauerkraut Sautéed pierogis baked with cheddar cheese and swiss cheese. -
Menu Or View It Online At
FINE FOODS YO LI U DE R F LE AVORITE NY STY ORDER ONLINE www.GoldbergsFineFoods.com FRESH Bowl of Fresh STARTSFruit ....$4. 99 Bowl of Cheese Grits .....$4. 99 Almond Granola ............$3.99 Vanilla Yogurt Parfait ...$5.99 Bowl of Hot Oatmeal .....$4. 99 Biscuit & Gravy .............$7. 99 Bowl of Grits .................$3. 99 BUILD YOUR OWN! $8.99 OMELETTESSERVED WITH BAGEL, TOAST OR BISCUIT & CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES. VANILLA YOGURT PARFAIT | | | | CHEESE $1.00 AMERICAN SWISS CHEDDAR FETA MOZZARELLA CREAM CHEESE | PROVOLONE | PARMESAN | MUNSTER | | | | $ 99 MEATS $2.00 BACON HAM DELI TURKEY TURKEY LINKS NOVA ( 5. ) CORNED BEEF HASH | CORNED BEEF | SALAMI | PASTRAMI VEGGIES $0.50 SPINACH | SAUTÉED ONION | TOMATO | MUSHROOM GREEN PEPPERS | RED PEPPERS | JALAPEÑOS | BROCCOLI Country Omelette .................................................. $12. 99 Ham, Cheddar, Onion & Hash Browns. Spanish Omelette ..................................................... $10. 99 Sautéed Onions & Peppers, Topped with Spanish Sauce. $ 99 Nova Omelette ....................................................... 14. Nova & Grilled Onions. $ 99 Veggie Omelette .................................................... 10. Onion, Peppers, Broccoli & Mushrooms. BAYOU OMELETTE Bayou Omelette ....................................................... $14. 99 Blackened Shrimp, Avocado, Cheddar Cheese, Peppers, Onions & Pico de Gallo. BREAKFASTSERVED WITH CHOICE OF POTATO SANDWICHES LATKES, FRESH FRUIT OR TOMATO SLICES. *Egg on a Bagel ........................................................ -
Biscuits, Bread and Cakes 1
Copyright © 2021 www.kensquiz.co.uk Biscuits, Bread and Cakes 1 1. What shape is a BUNDT cake? 2. What type of pastry that contains no leavening agent, is often used to make both sweet and savoury pies? 3. Who is the French patron saint of bakers and pastry chefs? 4. Thought to have originated when Prince Louis married Queen Victoria's Grand-Daughter, Princess Victoria, what is the name of this marzipan covered multi-coloured sponge cake? 5. What type of pastry is used to make PROFITEROLES? 6. With which country would you associate the fruit bread Bara Brith? 7. Literally translated as "slipper bread", what is the broad flat white bread from Italy known as? 8. Characterised by its shape of two round loaves, one on top of the other, what do we call this traditional British bread? 9. Used in baking to melt chocolate and to make creme caramel, what is the name given to a water bath in cooking? 10. Created in the Renaissance and named after the city in which they were first made, what is the biscuit/pastry made by setting nuts and candied fruit into a caramel disc called? 11. Originally made by marmalade manufacturer Keiller in Scotland, what is the name of this fruit cake decorated with almonds? 12. With what type of dough is the German bread PUMPERNICKEL usually made? 13. What method of baking uses baking paper or parchment to protect the food while cooking? 14. In which country would you come across the sponge cake coated in chocolate and coconut known as LAMINGTONS? 15. -
Making Sourdough Bread Ganache Chocolate And
TAUNTON'S APRIL! MAY 1994 NO.2 FOR PEOPLE WHO LOVE TO COOK MAKING SOURDOUGH BREAD GANACHE CHOCOLATE AND CREAM HUNGARIAN STEWS fine APRil/MAY 1994 ISSUE 2 DEPARTMENTS ARTICLES Letters South Indian Chicken Curry by Aminni Ramachandran 4 20 Coconut milk and ten spices flavor its thick sauce Roasting coffee at 6 home,Q&A reheating bread in Marinating Vegetables Mediterranean Style the microwave, sweating 24 by Jeanne Quan Building up layers of flavor ingredients A Spring Menu for b by Bruce LeFavour Notes Pumpkinseed oil, 28 Simple cooking techniques Lamset you free to enjoy your guests 10 Chefs Collaborative, new KitchenAid blender Boning a lamb loin 32 Food Science Why Conquering San Francisco Sourdough by Phil Van Kirk cream sauces curdle 12 34 Make bread with a thick crust, moist crumb, and tangy flavor Tips Flaky pie crusts, Macaroons by Jane Spector Davis 16 crushing peppercorns, Simple ingredients make a classic cookie salvaging dry cake 38 Basics Roasting and From Simple and Distinct to Complex and Melded 72 peeling eggplant, clarified 42 by Gail Vance Civille How ingredients are blended butter, sugar syrups Hearty Hungarian Stews by Maria & Lorant Nagyszalanczy Reviews Cookbooks Goulash and its kindred make satisfying suppers 44 34 San Francisco 74 on sauces Sourdough Roast Chicken with Honey e Vinaigrette Flavorings Bay leaf 48 by Sarah Stegner Make everyday chicken something-Thym special 78 Calendar Cast.. Iron Cookware by Ruth Rohde Lively 79 Advertiser Index 50 It's inexpensive, cooks well, and will last for generations 79 Recipe Index Granitas by Diane Posner Mastro 81 53 Scraped Italian ices are refreshing, flavorful, and easy to make Tidbits 82 Home . -
PREMIUM PASTIES Vegan Pasty Special $13 Steak, Potato, Onion, and Rutabaga (Swede) with a Side of Red Please Ask Us for Today’S Creation! Wine Gravy Or Ketchup
CORNISH PASTY CO. EXPANDED MENU SIGNATURE PASTIES VEGAN & VEGGIE PASTIES The Oggie (The Traditional Pasty) $11 PREMIUM PASTIES Vegan Pasty Special $13 Steak, potato, onion, and rutabaga (swede) with a side of red Please ask us for today’s creation! wine gravy or ketchup. Carne Adovada $14 New Mexican style pork red chili stew, Mexican rice, hatch Vegan Oggie $12 Porky $13 chili, and cheddar with sides of sour cream and salsa. Portobello, potatoes, rutabaga, and onion with a side of ketchup Pork, potato, apple, onion, and sage with a side of red wine or Housemade HP. gravy. The Chicken Greek $13 Vegan Pot Pie $13 Chicken breast, spinach, fresh mozzarella, feta, sun-dried Lamb and Mint $14 Portobello mushrooms, carrots, red potatoes, green beans, tomato, kalamata olive, artichoke, and garlic. Served with a side Lamb, potato, rutabaga, onion, and fresh mint with a side of red celery, and onion in a vegan rosemary gravy. of tahini or tzatziki. wine gravy. Vegan Vindaloo $12 Bangers and Mash $13 Chicken Tikka Masala (Red Curry) $13 Curried potatoes, broccoli and cauliflower, and green bell House pork and sage sausage, grilled onion, and mashed potato Marinated chicken breast, tikka masala sauce, green bell pepper pepper in a spicy vindaloo sauce with tahini sauce. with a side of red wine gravy. and potato. Choice of minted-yogurt or tahini. Cheese and Onion $11 Meat and Cheese $12.50 Lamb Vindaloo $14 Potatoes, rutabaga, English cheddar, and onions with a side of House pork and sage sausage, cheddar, and Swiss. Choice of red Lamb and potato in a spicy vindaloo sauce. -
Yorkshire Cheddar Cheese Straws MAKES 24
Yorkshire Cheddar Cheese Straws MAKES 24 Ingredients Method 2 x 320g boxes of ready rolled Preheat the oven to 180°C/Gas Mark 4. puff pastry Mix the egg yolks and salt together, then brush 3 egg yolks the puff pastry sheets. ¼ teaspoon salt Take both sheets of the puff pastry: 1 teaspoon chopped fresh On one sheet, sprinkle over the thyme leaves, Yorkshire Cheddar thyme leaves grated Yorkshire Cheddar and cracked black Cracked black pepper pepper and place the second sheet over it (egg yolk side facing downwards). There should be Cheese Straws 150g Yorkshire Cheddar approximately a 1cm gap between the layers. (grated) Egg wash the top of the puff pastry and sprinkle Your choice of topping – with your choice of topping. hazelnuts, sesame seeds, poppy seeds, etc. Cut into strips 1cm in width. Taking either end of the ‘straw’, twist it and lay onto a baking tray lined with baking parchment or a silicone baking sheet. Repeat until all straws have been twisted. Place in the oven and bake for 15 mins or until golden and crisp. Leave to cool before serving. You can prepare the Cheese Straws in advance and store in an airtight container for approximately 2 days. Yorkshire Cheddar Melting Pot Ingredients Method 300ml double cream In a pan, mix all the spices and bay leaf into the ¼ teaspoon garlic granules cream and heat. ¼ teaspoon mild chilli Stir as it heats. powder Gradually stir in the Yorkshire Cheddar. ¼ teaspoon freshly grated Once all melted remove from the heat and it’s nutmeg ready for dipping! ¼ teaspoon mustard powder 1 bay leaf 200g Yorkshire Cheddar (grated) Yorkshire Cheddar & Apple Scones MAKES 6 – 8 Ingredients Method 280g self-raising flour Sieve the flour and baking powder into a bowl.