Park Tavern Food Menu All Our Meats, Eggs and Dairy Are Sourced Locally Where Possible and Are Always Free Range and Traceable with High Standards of Animal Welfare

Total Page:16

File Type:pdf, Size:1020Kb

Park Tavern Food Menu All Our Meats, Eggs and Dairy Are Sourced Locally Where Possible and Are Always Free Range and Traceable with High Standards of Animal Welfare Park Tavern Food Menu All our meats, eggs and dairy are sourced locally where possible and are always free range and traceable with high standards of animal welfare. All Day Grazing Snacks and Starters Homemade Cheese Plate (g)(d) 9 Rosemary Bread (g)(d) 2.75 Two English Cheeses, Smoked Served with Olive Oil and Balsamic Vinegar Almonds, Fig Jam, Grapes, Charcoal Crackers Meat Selection Plate (g) 14 Biltong (g) 4.25 Droëwors, Biltong, Pork Belly Terrine, Rosemary Air Dried Beef, a South African Favourite Bread, Smoked Almonds, Cucumber Pickles Droëwors (g) 4.25 Grazing Plate (g)(d) 20 Air Dried Beef Sausage Meat & Cheese Plate Sharing platters Veggie Braa i Baby Braai Big Braai For 1 - 2 to share (v)(g)(d) For 1 - 2 to share (g)(d) For 4 to share (g)(d) Spicy Veggie Burger, Braai Flat Iron Steak, Chicken Bread to Start. 700g T-Bone, Portobello Mushroom, Sweet Wings, Braaibroodjie, Giant 2 Pork Belly Sosatie, Potato Mac & Cheese, Chunky Couscous Salad, Pork Belly 2 Steak Sosatie, 2 Braaibroodjies, Chips, Mixed Vegetable Sosatie, Sosatie and Mixed Vegetable Sweet Potato Mac & Cheese, Braai Broccoli, Braai'd Romaine Sosatie Chips, Cucumber Salad and and Orange Salad 30 Giant Couscous Salad 26 80 Sosatie Party Dirty Braai For 4 to share (g)(d) All the Sosaties on 1 Platter (g) Bread to Start. 1kg Sheep Ribs, 0.5m Boerewors, 2 Chicken Spiced Pork Belly, Steak, Mixed Espetada, Potato Salad, Sweet Potato Mac & Cheese, Romaine Vegetable, Chicken Espetada & Orange Salad and Chips 22 75 From The Wood Fired Braai Sosaties Boerewors (g) Free Range South African Skewers The Iconic South African Sausage. Made with Beef, Piri Piri Wings 4.50 Spiced Pork Belly 4.5 Pork & Lamb, all Served with Rubbed in Our Home Muscovado, Coriander Blatjang Sold by the Half Meter Made Piri Piri Rub Seed, Smoked Granny Smith Apple 0.5m Boerewors 13 300g Sheep & Cider Compote (approx. 375gr) Chops 10.75 1m Boerewors 24 Succulently Braai'd Chops Marinated Steak 4.5 Covered in Braai Salt Pieces of Steak, Marinated (approx. 750gr) in a Herb Oil of Parsley, 1.5m Boerewors 35 1kg Sheep Ribs 29 Rosemary, Garlic (approx. 1.2kg) Brined for 24h, then Braai'd and Chilli 2m Boerewors 44 for 3.5h, Rubbed (approx. 1.5kg) in Our Braai Salt Mixed Vegetable (vv) 3.5 A Selection of Vegetables Changed Daily Chicken Espetada (g) 12.5 Our Steaks are Dry Aged and Served With Chips Whole Chicken Thighs, 300g Rump 15 300g Ribeye Steak 25 Deboned, Marinated and Marinated in Herb Oil King of Cuts Finished off in Our Piri Piri for 24hrs Minimum. Rub Served on a Bed We Recommend 700g T-Bone 39 of Giant Couscous Medium Rare Great for Sharing & Satisfying Your Steak Needs! Sides & Salads Braaibroodjie (v)(g)(d) 4 Potato Salad 3.5 Сheese Toastie with Tomato, Onions & Chutney Bacon, Dijon & Whole Grain Mustard, Herb Oil, Red & Spring Onion Sweet Potato Mac & Cheese (g)(d)(v) 4 Cucumber Salad (vv) 3 Braai Sweet Potato, Cheddar, Smoked Paprika Mint, Basil, Muscovado & Red Wine VInagre Pickle Giant Couscous & Goats Cheese Salad (vo)(d)(g) 4 / 8 Romaine & Orange Salad (vv) 3 Pickled Raisin, Roast Butternut, Rocket Braai'd Romaine, Orange and Red Onion Salad Chunky Chips (d)(vo) 3.5 Braai Broccoli (vv) 3.5 Triple Cooked Marinated in Spicy Herb and Garlic Oil Burgers All Burgers are Served in a Grilled Brioche Bun with Red Onions, Lettuce, Tomato & a Portion of Chunky Chips The Saucy Burger (g) 14 Portobello Burger (g)(vo)11 Homemade Bacon, Beef Patty, Cheddar Cheese, Seasoned with Garlic & Herb Salt and Herb Oil P ickles, Crispy Onions – all drenched in Spicy Tomato Sauce Spicy Veggie Burger (g)(vo) 11 Cheeseburger (g)13.50 Layered Grilled Red Pepper, Courgette, Aubergine, Beef Patty, Cheddar, Pickles, Crispy Onions Spicy Herb Oil, Pickles, Crispy Onions Piri Piri Chicken Burger (g)13.50 Boerewors Roll (g)11.50 24hr Marinated Chicken Breast, Pickles, Boerewors Sausage, Spicy Tomato Sauce, Crispy Onions C rispy Onion Sauces & Spices All Sauces £1 All spices 50p Mayonnaise (v) – Made in House Piri Piri Rub (vv) Pirinaise (v) – Piri Piri Mayo Bird's Eye Chilli, Cayenne, Paprika, Coriander Mustard & Herb (v) – Whole Grain & Dijon Mustard, Herbs, Chilli. PT Spice Mix (vv) Piri Piri (vv) – Bird‘s Eye Chilli, Garlic, Red Wine Vinegar Toasted Seeds & Spices including, Coriander, Cumin, Garlic, Chilli Monkeygland (vv) – South African Tomato Relish Braai Salt (vv) Blatjang (vv) – Apricot, Muscovado, Chutney Our Secret Braai Salt Recipe Spicy Tomato (vv) – Chilli & Tomato Relish Garlic & Herb Salt (vv) Herb Oil (vv) – Parsley, Rosemary, Thyme, Garlic, Chilli, Olive Oil Rosemary, Thyme, Parsley, Garlic Banhoek Chilli Oil – All the Way from SA, Made from Banhoek Chilli Oil 250ml Bottle 7.95 – Take a Bottle Bird’s Eye Chillies Home with You Ask About Our Party Menus and Live Sport Screenings (vv) Vegan (vo) Vegan Option (v) Vegetarians (g) Contains Gluten (d) Dairy. Please let us know if you have any food allergies. Not all allergens are shown on the menu, please ask for more details. Park Tavern, 212 Merton Road, Southfields, London, SW18 5SW 020 8488 8855 www.parktavernsw18.com.
Recommended publications
  • Stellenbosch and the Muslim Communities, 1896-1966 Stellenbosch En Die Moslem-Gemeenskappe, 1896-1966 ﺳﺘﻠﻴﻨﺒﻮش و اﻟﺠﻤﺎﻋﺎت اﻟﻤﺴﻠﻤﺔ ، 1966-1896 م
    Stellenbosch and the Muslim Communities, 1896-1966 Stellenbosch en die Moslem-gemeenskappe, 1896-1966 ﺳﺘﻠﻴﻨﺒﻮش و اﻟﺠﻤﺎﻋﺎت اﻟﻤﺴﻠﻤﺔ ، 1896-1966م. Chet James Paul Fransch ﺷﺎت ﻓﺮاﻧﺴﺶ Thesis presented in fulfillment of the requirements for the degree of Master of Arts (History) at the University of Stellenbosch Supervisor: Prof Sandra Scott Swart March 2009 Declaration By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the owner of the copyright thereof and that I have not previously, in its entirety or in part, submitted it for obtaining any qualification. Date: 3 March 2009 Copyright © Stellenbosch University All rights reserved i Abstract This study intends to investigate a facet of the race relations of the town of Stellenbosch within the context of state ideology and the reaction of the various local communities towards these policies. Against various internal and external forces, certain alliances were formed but these remained neither static nor constant. The external forces of particular concern within this study are the role of state legislation, Municipal regulations and political activism amongst the elite of the different racial groups. The manner in which the external forces both mould and are moulded by identity and the fluid nature of identifying with certain groups to achieve particular goals will also be investigated. This thesis uses the case study of the Muslim Communities of Stellenbosch to explain the practice of Islam in Stellenbosch, the way in which the religion co-existed within the structure of the town, how the religion influenced and was influenced by context and time and how the practitioners of this particular faith interacted not only amongst themselves but with other “citizens of Stellenbosch”.
    [Show full text]
  • Order Form & Price List OPEN
    Order Form & Price List FREE RANGE MEATS DIRECTLY FROM THE FARMER!! [email protected] Valid from July 2021 Cell: +27(0)825532846 OPEN MON - SUN 8 AM - 5 PM Customer Name Telephone Email address Date Required * Prices are subject to change without prior notice . Back orders will NOT automatically be placed for any items not in stock at the time of order. Confirmation of receipt of order will be sent via email Cut Price per KG KG Total Price Cut Price per KG KG Total Price FREE RANGE BEEF FREE RANGE PORK T-Bone Steak R 190.00 Pork Belly, R 115.00 Club Steak R 150.00 Spareribs R 175.00 Minute Steaks R 140.00 Marinated Cocktail Ribs R 165.00 Rib Eye Steak off the Bone R 265.00 Pork Shoulder Roast (Bone out) R 115.00 Rib Eye Steak on the Bone R 225.00 pork Leg Roast (bone out) R 115.00 Sirloin Steak on the Bone R 195.00 Pork Loin Chop R 115.00 Topside /Silverside Whole R 165.00 Pork Rib Chop R 115.00 Beef Roast R 125.00 Pork Fillet (When available) R 125.00 Short Ribs R 120.00 Pork Rashers R 110.00 Brisket cuts R 120.00 Bacon R 175.00 Beef Mince R 115.00 Smoked Ham R 210.00 Well Aged Rump R 215.00 Pork Braai Chop R 100.00 Oxtail (when available) R 150.00 Pork Bangers- Real Pork R 100.00 Fillet R 290.00 Pork Fillet Goulash R 115.00 Soft Shin (Bone out) R 120.00 Smoked Gammon R 175.00 Soft Shin (Bone in) R 115.00 Smoked Deboned Gammon R 200.00 Beef Goulash R 150.00 Cooked Salami R 140.00 Stewing Beef (bone in) R 120.00 Eisbein R 100.00 Beef Stroganhoff R 150.00 Russians R 75.00 Chuck R 120.00 Cocktail Breakfast Sausage R 100.00 Beef Sosatie
    [Show full text]
  • Serendipity Special Selection R25 Selector COLD Ial Selection R255
    BRAAI SELECTOR Chef Recommends - Serendipity Special Selection R25 5 Serendelicious Home Baked Bread and Butter Micro Greens and Leaf Salad Roasted Butternut and Sweet Potato Salad Beetroot and Balsamic Salad with Onions Rump & Pork Souvlaki Tangy Chicken, Bell Peppers and Onion Skewer Fair Game Venison Wors - Kudu and Impala Pap Sheba Buttered Braai Corn on the Cob Fresh Seasonal Fruit and Berry Salad Hot Chocolate Croissant Bake with Amaretto Custard Selector COLD Fresh Serendeleicious Bread and Butter R10 Micro Greens and Leaf Salad R35 Butternut and Cous Cous Salad R40 Roasted Butternut and Sweet Potato Salad R40 Beetroot and Balsamic Salad with Onions R35 Roasted Vegetables R35 Curried Peach and Pasta Salad R35 Spicy Three Bean and Chick Pea Salad R35 Gorgonzola, Poached Pear and Micro Greens Drizzled with Red Wine and Honey Vinaigrette R65 Apple, Cabbage, Assorted Nut and Raisin Salad R35 Egg and Mayo Salad R35 Potato and Egg Salad Mayo R35 Blackened Chicken and Pineapple Salad R45 HOT Lamb Loin Chop rubbed with Olive Oil, Garlic and Rosemary R65 Lamb Shoulder Chop R65 Lamb Sosatie R75 Tender Beef Rump Steak rubbed with Al Fiume Seasoning and Olive Oil R65 Tender and Succulent Beef Fillet Mignon R75 Rump & Pork Souvlaki R65 Succulent Pork Neck Steak rubbed with Honey,Soya, Garlic, Chilli and Olive Oil R65 Sticky, Sweet and Hot Pork Ribs 100gr R45 Tangy Chicken, Bell Peppers and Onion Skewer R55 Juicy Chicken Thigh rubbed with Peri Peri, Lemon and Garlic and Sweet Chili R55 Rosemary and Garlic rubbed extremely Tender Beef Fillet
    [Show full text]
  • 2020 Menu Portfolio
    Email: [email protected] (o) 021-023 0708 © 071 577 4302 https://www.facebook.com/aboutthymecateringevents www.aboutthymecatering.co.za 2020 Menu Portfolio 1 CONTENTS Pages 3 What we Do 4-13 Canape Menu 14-15 Fusion Food Bar 16-21 Hot meal Menus 22-27 Platter Menus 28. Signature Sandwiches 29. Gourmet Sandwiches 30 Wraps 31 Budget Sandwiches 32-35. Bowl Food & Plated Dessert Menu 36 Cakes & Desserts 37 Breakfast 38. Traditional South African foods 39. Potjie Kos 40. Buddha Bowls & Salad Jars 41 Contact Us ADDITIONAL MENUS ON REQUEST Gluten Free / Diabetic / Spit Braai / Braai / Moroccan / Corporate daily meals / Outdoor catering / Bantin Menu PRIVATE CHEFS TO COOK IN YOUR HOME Try our gourmet Private chef menu which ranges from fresh oysters to Ostrich fillets and so much more 2 WHAT WE DO Our originality and flexibility in both catering and events is unique. Our team creates original and memorable events whether it is a seated dinner for 300 people, a cocktail for 1000 or intimate dinner for eight. Our experienced event planners and chefs’ work together to create the complete experience for our clients. HOW WE DO IT Tasty, fresh, artfully prepared, innovatively presented. We use only the freshest ingredients. From over-the-top elegant to just plain yummy, we cater to your every whim. CUSTOMISED MENU PLANNING About Thyme Offers custom menus uniquely tailored to your event and prepared with premium quality ingredients. We pride ourselves in offering gracious, honest, and reliable service, helping you creates an occasion that will delight your guests and exceed your expectations! FREE SERVICES Menu Design Buffet set up ADDITIONAL SERVICES Décor / Hiring / Sound / Lighting / Venue’s / Event management services / Transportation / Flowers / Draping 3 CANAPE MENU 1.
    [Show full text]
  • Quadrille Spring 2017
    QUADRILLE SPRING 2017 QUADRILLE FALL 2017 BOOKS+STATIONERY DISTRIBUTED BY INTRODUCTION Fall 2017 brings a lot of excitement to the table — from familiar authors such as David Bez and additional titles from well-established series, to ground-breaking stationery items, we are simply delighted to introduce our new list to you. Learn to pimp your skewers with creative and easy recipes from Posh Kebabs, or discover the latest additions to the Alphabet Cooking series: C is for Caribbean and M is for Mexican. Travel to the top of the Andes and learn to cook real Peruvian dishes with Martin Morales, the Peruvian government’s named food ambassador, with Andina, a superb collection of the most naturally fresh and healthy food on the planet. Travel to the Far East and explore East-meets-West diner food with Hong Kong Diner by Jeremy Pang. Bestselling author Skye Gyngell shares her best entertaining secrets, tips, and recipes with How I Cook, while we take you on a culinary journey through the vegetarian dishes that hold such an important place in Jewish cuisine, with recipes passed on from mother to daughter, in Jewish Vegetarian Cooking. From a true legend of cooking, Michel Roux’s long-awaited, essential guide to cooking with Cheese will delight all his fans and will make the perfect gift. If you are looking for easy, fast, and healthy meals, look no further. 15 Minute Vegan is the ultimate, fast, and modern answer to the weekdays conundrum, while Sheet Pan Magic will give you one complete meal with no fuss and minimal mess.
    [Show full text]
  • 360Menu21042016.Pdf
    PLATTERS PLATTERS FOR TWO R165 ITALIAN SOUTH AFRICAN Marinated feta, marinated black olives, basil Mini chipolata sausage with chakalaka sauce, pesto cream, fresh baked ciabatta slices, corn and red pepper bread, deep-fried maize and grilled beef skewers with arrabiata sauce, cheddar balls, chicken sosatie with sticky apricot pancetta slices and grilled peperonata honey glaze, with ”braai spiced” potato fries INDIAN Paneer makhani, lemon masala mayonnaise, parsley and deep-fried capers, potato and corn samoosa, MEZE FOR ONE chicken skewer with Durban style tomato glaze, naan slices and coriander oil Beef skewers, vegetable spring rolls, sweet R85 chili glaze, house made hummus and fresh ASIAN baked ciabatta slices Beef skewer with teriyaki glaze, deep-fried wild mushroom wonton, soy and honey dipping sauce, ginger and garlic glazed chicken skewer and vegetable spring rolls SUSHI SELECTION CLASSIC SUSHI SPECIALITY SUSHI MAKI ROLLS BLUE CHIP HAND ROLL 4 PIECE | Salmon, Tuna, Prawn, R50 1 PIECE | Lanquedoc cheese and avocado R50 Crab, Avocado, Cucumber inside, topped with spicy Cajun prawn tails CALIFORNIA ROYAL FLUSH 4 PIECE | Salmon, Tuna, Prawn, R50 Crab, Avocado, Cucumber 6 PIECE | Fresh seared black pepper tuna R110 with cucumber, served with spicy mayo, FASHION SANDWICH teriyaki drops, tobiko and crunchy batter WITH AVOCADO THE PINK LADY 4 PIECE | Salmon, Tuna, Prawn, R50 Crab, Avocado, Cucumber 6 PIECE | Fresh salmon and strawberry R115 topped with kani (crab) and avocado SALMON SUSHI salad, served with spicy mayo and black tobiko
    [Show full text]
  • Fully Licensed 1 Point Walter Road Bicton Western Australia 08 9319
    Fully Licensed 1 Point Walter Road Bicton Western Australia 08 9319 1414 www.zebrasafricansteakhouse.com Free wifi Est. 1987 SAFARI STARTERS Buffalo Carpaccio with slivers of black olives, feta, spinach and chili oil $17 Grandma’s Pickled Fish with sour dough wafers and dill, caper sour cream $14 Mushrooms Matopos filled with a garlic mushroom and parmesan stuffing $14 Boerewors Bundu with crispy sadza and a sweet tomato and chilli relish - $16 Baked Piri Piri Mussels with a herb crumb and caramelized lemon $15 Crocodile, capsicum and onion sosatie, red cabbage slaw and sweet soy sauce $18 Marinated Ostrich, red onion and mushroom sosatie with piri piri aioli $18 FROM THE CHARGRILL Sirloin 300g $34 Scotch Fillet 300g $36 Rump 350g $30 Jumbo Rump 650g $42 Mini Fillet 160g $32 Rib Eye 500g $48 Fillet 230g $38 T-Bone 400g $36 (Fillet stuffed with blue cheese Pork Ribs $32 $2 extra) Add a prawn skewer or a side of boerewors to your meal for $9 All come with your choice of one of our authentic homemade gluten free sauces : Creamy Mushroom Green Peppercorn Piri Piri Roasted Garlic Barbeque Monkey Gland Coconut Zambezi All our steaks are served with your choice of chips or baked potato AND garden salad or vegetables. AFRICAN CLASSICS Chicken Breast Shosholoza with mashed potato, grilled prawns and a creamy white wine garlic sauce $36 Vegetable Chakalaka filo parcel, baked and served with seasonal salad and herb oil $28 Beef Bobotie is a spiced mince Cape Malay curry with dried fruit, baked egg topping and yellow rice $28 Barramundi crispy skinned
    [Show full text]
  • 1009 Catercorp Sauce-A-Licious Digital Brochure
    OUR SIGNATURE RANGE OF SAUCES & MARINADES OUR FAME PRECEDES US Catercorp is famous for our sauces, condiments and marinades produced in our factory and used by well-known restaurants and a variety of franchises. We manufacture and co-pack for retail, wholesalers, distributors and the catering industry. We are dedicated to providing products of the highest standard, whilst still maintaining great service levels. We are a proudly South African company sourcing raw materials from suppliers both locally and abroad. Our products are both Kosher and Halaal certified and the factory is health and safety accredited. With compliments PROUDLY FAMOUS FOR OUR FLAVOURS ABOUT SAUCE-A-LICIOUS • Specially formulated for beef, pork, lamb, ribs and chicken • Oil based marinades • Unique flavour profiles • Available in bulk and retail range to continue your basting experience @ home. • Quality product @ affordable prices. MARINADES, SAUCES & CONDIMENTS MONKEY GLAND SWEET CHILLI TOMATO A rich blend of tomato, A mild sweet chilli flavour The every day classic sauce apricot and onion with which can be used as with intense tomato flavour. a hint of barbeque. a perfect dipping sauce Great with burgers and chips This hearty sauce can or as a cooking sauce or used as a flavour enhancer be used as a dipping for Asian cuisine. to other dishes. Tomato sauce sauce for chips, is the classic accompaniment crumbed veggies, to any meal. chicken or as a basting sauce for burgers and steaks. MUSTARD SOSATIE MANGO & CHUTNEY A tangy pourable This Cape-style curry A fruit punch style chutney mustard that is a great sauce is created from offering a zesty taste.
    [Show full text]
  • ALL-DAY-MENU-Rooiberg.Pdf
    ALL DAY MENU SKINNY RED CHAIR 80 RED CHAIR “KICK STARTER” 45 Healthy Breakfast Scone with jam & cheese Our home-made granola roasted to perfection, served with Greek style yoghurt and Croissant with jam & cheese fresh fruit compote “Krummelpap” with marmite & biltong LAZY BOY RED CHAIR RED CHAIR SIT DOWN BREAKFAST 95 Our Rural take on Flapjacks Our take on a traditional farm breakfast Served with bacon and home-made golden syrup 70 2 Eggs made to order (poached, fried or scrambled), grilled bacon, “boerewors”, spicy red chair tomato relish and a slice of farm style toast with farm butter and Served with smoked salmon and cream cheese 80 home-made jam Served with Mascarpone cheese and fruit compote 50 Add on’s (Per addition) 10 THE DIRECTOR’S RED CHAIR 95 Toast - 2 Slices Eggs benedict with our personal flair Grilled tomato with fresh herbs & cheese “Krummelpap” 2 Eggs poached to your liking Grilled Mushrooms Served with bacon, baby spinach, Hollandaise sauce and 95 Kaiings (STA) farm-style bread Served with smoked salmon, baby spinach, Hollandaise sauce 110 LET’S GO BANANAS ON THE RED CHAIR 85 and farm-style bread Our way of speaking “French” Toast Two slices of freshly baked banana bread French toast “BASAAR” JAFFLE 65 With crispy bacon and home-made golden syrup A Traditional Country Style Festive Treat OR With bobotie mince and home-made peach chutney Curry mince wrapped in two slices of bread and toasted in a jaffle pan to perfection. Served with peach chutney or beetroot chutney and sweet potato crisps/fries BREAKFAST
    [Show full text]
  • Braai Masters
    CAPE WINE BRAAI MASTERS CAPE WINE BRAAI MASTERS WOSA004 Map_Final.fh11 2/22/10 10:24 AM Page 1 C M Y CM MY CY CMY K OLIFANTSHOEK UPINGTON KEIMOES GROOTDRINK KIMBERLEY Orange River KAKAMAS KANON- GROBLERSHOOP WINEGROWING AREAS EILAND LOWER ORANGE DOUGLAS OF SOUTH AFRICA SPRINGBOK PRIESKA NORTHERN CAPE COASTAL REGION OLIFANTS RIVER REGION Districts: Districts: SWARTLAND LUTZVILLE VALLEY LUTZVILLE STELLENBOSCH CITRUSDAL VALLEY VREDENDAL VREDENDAL TYGERBERG CITRUSDAL MOUNTAIN CAPE POINT CONSTANTIA (Ward) BREEDE RIVER VALLEY REGION LAMBERT’S BAY CLANWILLIAM TULBAGH Districts: WESTERN CAPE CEDERBERG ROBERTSON PAARL KNYSNA BEAUFORT WEST BREEDEKLOOF CAPE TOWN DARLING WORCESTER CITRUSDAL KLEIN KAROO REGION ROBERTSON CAPE AGULHAS Districts: SWELLENDAM PIKETBERG N CALITZDORP 1 WARDS/DISTRICT NOT SALDANHA LANGEBERG-GARCIA N WESTERN CAPE PART OF A REGION 7 PRINCE ALBERT VALLEY LAINGSBURG TULBAGH DISTRICTS NOT PART OF A REGION CERES CERES DARLING SWARTBERG CEDERBERG MALMESBURY OVERBERG WELLINGTON OUDTSHOORN PRINCE ALBERT VALLEY WORCESTER CALITZDORP WALKER BAY PAARL MONTAGU R SWARTBERG 62 DOUGLAS DURBANVILLE FRANSCHHOEK LAMBERT’S BAY BONNIEVALE GEORGE KNYSNA CAPE TOWN ROBERTSON SWELLENDAM CAPE AGULHAS STELLENBOSCH LANGEBERG-GARCIA LOWER ORANGE VILLIERSDORP PLETTENBERG BAY CONSTANTIA N PLETTENBERG ELGIN 2 BAY MOSSEL BAY BOTRIVIER CALEDON HERMANUS ELIM CAPE AGULHAS www.wosa.co.za www.varietyisinournature.com Composite cOntents 4 Introduction – The great South African braai tradition 6 To braai or not to braai – there’s no question! 9 Braai basics 11 Creation
    [Show full text]
  • Small Bites Steaks & Ribs Sosaties More from the Braai Sheep
    171 South African Braai & Wine in London Small Bites Est. 2016 Sheep Chops Biltong (g) Air Dried Beef, a South African favourite 4.5 Seasoned with Braai Salt Cape Malay Curry Fish Turmeric, Ground Coriander, Garlic, Onion 4.75 Plate 10 (g) (vv) Rosemary & Butternut Squash 3.5 h&T Pot Bread Bowl 20 Steaks & Ribs Bigger Bowl 30 Dry Aged Dedham Vale Rib-Eye 450g served with Monkey Gland Sauce (g) 36.50 Boerewors (g) Dedham Vale T-Bone 700g Olive Oil, Garlic, Rosemary, Braai Salt 49.75 The iconic South African sausage. Pork Ribs Marinated in Honey, Rooibos, Whole Grain Mustard & Balsamic for no less than 24 hours 12 Made with beef, pork & Lamb, all served with Piri Piri, Blatjang & Sosaties Monkey Gland dipping sauces Curry Lamb Apricots, Coriander Seed 6 ½ metre Honey Chicken Toasted Fennel Seeds, Honey, Cayenne Pepper, Vine Tomatoes 4.75 (approx. 375gr) 13 1 metre Spiced Pork Belly Muscovado, Coriander Seed, Smoked Granny Smith Apple & Cider Compote 4.75 (approx. 750gr) 26 Chilli Tiger Prawns Cold Smoked Garlic, Chilli, Lime Salt, Orange 7 1 ½ metres (approx.1.2kg) 39 Sosatie Party All our Sosaties on a sharing platter 20 2 metres (approx. 1.5kg) 52 More from the Braai Spicy Chicken Wings Skin on Dry Roast Chips (vo) h&T Smoked Spice Rub Mix 7.75 Sicklewood Smoked, Lemon, Garlic Salt 4 Cape Malay Curry (vv) Braaibroodjie (v) Sweet Potato, Coriander Seeds, Burnt Onion, Curry Blatjang (Chutney), Tomato, Onion & Cheese Braai Toast 4.75 Leaves, Cumin & Bread 5.5 Seasonal Greens (vv) Oxtail & Beef Shin Potjie Chefs Selections 4.75 Onion, Carrot,
    [Show full text]
  • Boerewors & Braaiwors
    Boerewors & BraaiWors Seasoning Code Description Mass BB001 ALDO B/WORS 10x125g BB168 BOEREWORS FLAVOUR ENHANCER 1Kg BB095 CHAMPION WORS 1.25Kg BB002 CHEESE WORS 1Kg BB113 CHICKEN WORS 1Kg BB089 CHILLI WORS 1Kg BB003 CLASSIC B/WORS 1Kg BB055 CURRY WORS 1Kg BB004 ECONO WORS 4Kg BB005 FARM FRESH B/WORS 1Kg BB105 FIESTA BBQ WORS 1Kg BB098 FIESTA PEPPER WORS 1Kg BB006 FIESTA WORS 1.25Kg BB154 GAAR WORS (NO COLOUR) 1Kg BB116 GARLIC WORS SPICE 1.20Kg BB007 GURUCH BOEREWORS 1Kg BB120 GURUCH BOEREWORS 6Kg BB008 JUST WORS 1Kg BB009 JUST WORS 3Kg BB117 KAROO BOEREWORS 1.25Kg BB146 KICK-OFF WORS 1.25Kg BB010 OXBOW B/WORS COARSE 12Kg BB011 OXBOW B/WORS COARSE 1Kg BB012 OXBOW B/WORS FINE 12Kg BB013 OXBOW B/WORS FINE 1Kg BB106 SALT & PEPPER WORS 1Kg BB015 SOSATIE WORS 1Kg BB016 SUNSET WORS 1Kg BB017 SUNSET WORS 3Kg BB049 TRADITIONAL BOEREWORS 1Kg Preparation 1 Ensure all equipment is clean Note: This method can be used in 2 Rise, Flush and soak Casing the manufacturing of boerewors, wors and braaiwors products Method 1 Weigh your Lean Meat and Fat as suggested and mince through the 10mm plate then through 4.5mm plate. 2 Add Spice Pack to the Iced Water and allow to stand for 5 – 10 minutes 3 Add spice mixture to the minced meat & fat mixture and mix in thoroughly and allow to stand for about 15 minutes 4 Fill mixture into 25/30 or 30/35 Casing. Fill Slowly. 5 Refrigerate for sale. Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 1 of 11 Fresh Sausage Seasoning Code Description Mass BB092 BEEFY SAUSAGE RED 1Kg BB103
    [Show full text]