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WEEKDAY MORNINGS COLD (V) SEASONAL FRUIT R75 with whipped coconut “yoghurt” and granadilla coulis HOT (V) PAMPOEN KOEKIES R70 with camembert and cinnamon fynbos honey – Add bacon +R25 (V) CHAKALAKA SHAKSHUKA R85 with two eggs and Amasi served with fire roasted bread (V) SAUTÉED EXOTIC MUSHROOMS R65 On fire toasted bread with marmite buter – Add free range poached egg +R25 – Add bacon +R35 SKOTNES FULL BREAKFAST R95 Streaky bacon, boerewors or pork sausage, mushrooms, medley of tomatoes and toast with a choice of eggs SWEET BUTTERMILK SCONES with cream, jam, buter and cheese R70 BANANA BREAD with buter R35 ALMOND CAKE with chantilly cream (gluten free) R45 SKOTNES CARROT CAKE with cream cheese icing R45 CITRUS TART with chantilly cream R40 BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WE KINDLY ASK THAT YOU PRESENT VALID ID WHEN USING YOUR MEMBERSHIP CARD WEEKEND MORNINGS HOT COLD (V) OATS R55 (V) SEASONAL FRUIT R75 Vanilla, cinnamon and cardamom oats with with whipped coconut “yoghurt” and granadilla coulis honey fruit compote R80 (V) MUESLI ‘TART’ (V) PAMPOEN KOEKIES R70 with greek yoghurt; fynbos honey and mulled with camembert and cinnamon fynbos honey berry compote – Add bacon +R25 SWEET (V) CHAKALAKA SHAKSHUKA R85 with two eggs and Amasi served with fire BEE STING WAFFLE R70 roasted bread with honey and almond granola (V) SAUTÉED EXOTIC MUSHROOMS R65 CINNAMON AND SUGAR PANNEKOEK R60 On fire toasted bread with marmite buter with vanilla bean ice cream - Add free range poached egg +R25 - Add bacon +R35 KIDS 12 YEARS OR YOUNGER CHICKEN & WAFFLE R115 Butermilk fried free range chicken, wafe, FLAPJACKS WITH GOLDEN SYRUP R45 – Add bacon +R20 mustard, coleslaw and peri peri sauce FRENCH TOAST WITH GOLDEN SYRUP R45 SKOTNES FULL BREAKFAST R95 – Add bacon +R20 Streaky bacon, boerewors or pork sausage, mushrooms, medley of tomatoes and toast OATS R25 with a choice of eggs WAFFLE & ICE CREAM R45 FRENCH TOAST R65 with caramelised bananas and honey CHOCOLATE COOKIES & MILKSHAKE R48 - Add bacon R25 SEASONAL FRUIT SALAD R40 HOT BEVERAGES COLD BEVERAGES ESPRESSO R19 SOFT DRINKS R25 AMERICANO / DECAF R26 ICED COFFEE R35 CAPPUCCINO / DECAF R29 BOS ICED TEAS R32 MACCHIATO R19 APPLETIZER/GRAPETIZER R32 LATTE R32 TOMATO COCKTAIL R35 FLAT WHITE R29 BLOODY MARY R75 HOT CHOCOLATE R35 MIMOSA (STEENBERG MCC) R100 RED CAPPUCCINO R29 SIR FRUIT JUICE R25 ADD ON SOYA / ALMOND MILK R10 FRESHLY SQUEEZED JUICE R45 BABYCHINO R5 TEAS – Enquire about our TWGselection R29 MINERAL WATER R20 MILKSHAKES STILL/SPARKLING SMALL R35 STILL/SPARKLING LARGE VANILLA, CHOCOLATE, OR STRAWBERRY R35 BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WE KINDLY ASK THAT YOU PRESENT VALID ID WHEN USING YOUR MEMBERSHIP CARD LUNCH STARTERS SALADS GRILLED CALAMARI AND CRISPY TENTACLES R95 SKOTNES CAESAR SALAD R85 with sweetcorn mieliepap, chakalaka and radish with baby gem letuce, Parmesan, free range Constantia Uitsig Semillon R85 hens egg and white anchovy – Add free range chicken +R30 GRILLED PRAWN R115/R220 – Add smoked salmon trout +R30 with atchar, yoghurt, tortilla and cucumber – Add avocado +R25 sambal The Skotnes Sauvignon Blanc R40 Usana Pinot Gris R50 TURMERIC AND GINGER POACHED CHICKEN, R95 PORK CROQUETTE R85 with Dutch Indonesian cucumber salad with soet mostert, apples, pickled and Usana Pinot Gris R50 fermented vegetables The Skotnes Chardonnay R35 SMOKED SALMON TROUT R110 with Scarborough seaweed and crème fraiche, CAPE MALAY PICKLED MARKET FISH R90 roasted potatoes, egg; dill and capers with turmeric onions, compressed cucumber Hermanuspietersfontein Bloos Rosé R45 poppadum Journey’s End Sauvignon Blanc R50 VEGETARIAN AND VEGAN STARTERS VEGETARIAN AND VEGAN BUDDHA BOWLS SUPERFOOD SALAD SALT BAKED CELERIAC R90 R85 with quinoa, chermoula cauliflower, avocado, with caramelised pears, pickled shitake, walnut apple, feta cheese; mixed sprouts and kale and yeast dressing dressed with sour fig dressing Bellingham The Old Orchards Chenin Blanc R55 Steenberg Ratlesnake Sauvignon Blanc R65 ROASTED PUMPKIN SOUP R80 KORMA CURRIED LENTIL AND CHICKPEAS, with a buternut and mielie brood R90 with carrot sambal, tomato salsa, sweet potato The Skotnes Chardonnay R35 and naan bread AVOCADO AND ROASTED BEETROOT, R85 Usana Chenin Blanc R50 with buchu pickled onions, peppadew gastrique and sesame seed granola Journey’s End Weather Station JAFFLES – SERVED WITH UITPAK SLAAI Sauvignon Blanc R50 BRAISED BRISKET R85 with tomato, gouda and peach chutney The Valley Pinot Noir R75 CHICKEN MAYONNAISE R80 with mustard and chives The Skotnes Chardonnay R40 BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WE KINDLY ASK THAT YOU PRESENT VALID ID WHEN USING YOUR MEMBERSHIP CARD LUNCH MAINS VEGAN AND VEGETARIAN MAINS FREE RANGE BEEF SIRLOIN/FILLET, R225 LENTIL, CHICKPEA AND CHIA SEED BURGER R125 with onion, shallot; braaibroodjie with with all the trimmings, brinjal sambal; spiced Amabutho cheese and tomato tomato chutney and hand cut chips Holden Manz Vernissage Red Blend R65 Usana Pinot Gris R50 LAMB “BOBOTIE”, R210 CAULIFLOWER ‘WINGS’ R135 with pumpkin friters, apricot mebos chutney basted in tandoori paste, with Durban dhal curry, and aromatic rice carrot and lemon pickle Kaapzicht Shiraz R85 The Skotnes Sauvignon R40 FREE RANGE BEEF BURGER, R135 MIXED MUSHROOM AND KALE TACOS R145 with all the trimmings, gouda cheese, coal black garlic and tomato seed dressing mayonnaise, hand cut chips The Skotnes Chardonnay R35 and a smoky Monkeygland sauce – Add bacon +R25 SPINACH, FETA AND CARAMELISED R70 – Add avocado +R25 ONION JAFFLE The Skotnes Chardonnay R35 served with uitpak slaai and tzatziki The Skotnes Sauvignon Blanc R40 PERI PERI CHICKEN CORN TACOS R150 with coleslaw, amasi and tomato and avocado salsa Usana Barrel Fermented Chenin Blanc R50 SIDES MARKET FISH R190 FIRE ROASTED SWEET POTATO with smoked snoek and leek tart, sweetcorn and R45/R85 with feta, spring onion and coriander pak choy Constantia Uistig Semillon R85 TRIPLE COOKED CHIPS R35 seasoned with braai salt ROASTED CARROT R45/R85 with pickled leeks, persimmon salad with tamarind dressing BROCCOLI AND FRENCH BEANS R45/R85 with an almond granola and Parmesan BRAAIBROODJIE R35 with amabutho cheese and tomato BLACK AND GREEN PEPPERCORN SAUCE R35 MUSHROOM AND OLD BROWN R35 SHERRY SAUCE BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WE KINDLY ASK THAT YOU PRESENT VALID ID WHEN USING YOUR MEMBERSHIP CARD LUNCH DESSERTS DIGESTIVES PINEAPPLE, SAMP AND CURRY LEAF R80 BOPLAAS CRAFT PINK GIN R40 Grilled Malay pineapple, cardamom samp pudding, coconut ‘custard’, pineapple curry leaf FEVERTREE NATURAL LIGHT TONIC R30 consomme sorbet Beaumont Goute D’or Chenin Blanc NLH R70 STEENBERG 1682 BRUT CHARDONNAY R95 MCC GLS SWEET POTATO AND ROOIBOS R75 Sweet potato kataifi cigar, rusk crumble and KWV 10YR OLD BRANDY R40 rooibos ice cream Boplaas Cape Tawny Port R30 CHEESE PLATTER CHOCOLATE AND CITRUS R95 Dark chocolate creme, citrus variations and SELECTION OF 3 SOUTH AFRICAN CHEESES R115 burnt naartjie ice cream WITH PRESERVES R115 Peter Bayly Cape White Vintage R45 SELECTION OF 5 SOUTH AFRICAN CHEESES R160 PAVLOVA R80 WITH PRESERVES R160 with textures of raspberry and lemon Beaumont Goute D’or Chenin Blanc NLH R70 Beaumont Goute D’or Chenin Blanc NLH R70 Peter Bayly Cape White Vintage R45 PASSIONFRUIT AND HAZELNUT R90 Passionfruit ice cream bar with textures of hazelnut and caramelized white chocolate Beaumont Goute D’or Chenin Blanc NLH R70 COFFEES AND TEAS ALMOND AND MAKATAAN R85 Burnt buter Almond cake, toasted ginger and ESPRESSO R19 apple slaw, apple ‘mousse’ and makataan cassata MACCHIATO R19 Peter Bayly Cape White Vintage R45 IRISH COFFEE (JAMESON WHISKY) R66 EMPEROR SENCHA (JAPANESE GREEN TEA) R32 VANILLA BOURBON TEA R32 BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WE KINDLY ASK THAT YOU PRESENT VALID ID WHEN USING YOUR MEMBERSHIP CARD DINNER STARTERS MAINS GRILLED CALAMARI AND CRISPY TENTACLES R95 FREE RANGE BEEF SIRLOIN/FILLET, R225 with sweetcorn mieliepap, chakalaka and radish with onion, shallot; braaibroodjie with Constantia Uitsig Semillon R85 Amabutho cheese and tomato Holden Manz Vernissage Red Blend R65 GRILLED PRAWN R115/R220 with atchar, yoghurt, tortilla and cucumber LAMB “BOBOTIE”, R210 sambal with pumpkin friters, apricot mebos chutney Usana Pinot Gris R50 and aromatic rice Kaapzicht Shiraz R85 PORK CROQUETTE R85 with soet mostert, apples, pickled and PORK BELLY R195 fermented vegetables with buternut torte, makataan salsa, miso The Skotnes Chardonnay R35 cream and Boerenkaas R195 Bellingham The Old Orchards Chenin Blanc R55 CAPE MALAY PICKLED MARKET FISH R90 with turmeric onions, compressed cucumber FREE RANGE BEEF BURGER, R135 poppadum with all the trimmings, gouda cheese, coal Journey’s End Sauvignon Blanc R50 mayonnaise, hand cut chips and a smoky Monkeygland sauce – Add bacon +R25 VEGETARIAN AND VEGAN STARTERS – Add avocado +R25 Neil Ellis Cabernet Sauvignon R90 SALT BAKED CELERIAC R90 with caramelised pears, pickled shitake, walnut PERI PERI CHICKEN CORN TACOS R150 and yeast dressing with coleslaw, amasi and tomato and avocado Bellingham The Old Orchards Chenin Blanc R55 salsa Usana Barrel Fermented Chenin Blanc R50 ROASTED PUMPKIN SOUP R80 with a buternut and mielie brood MARKET FISH R190 The Skotnes Chardonnay R35 with smoked snoek and leek tart, sweetcorn and pak choy AVOCADO AND ROASTED BEETROOT, R85 Constantia Uistig
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  • Posh Sausage Roll with Sweet Red Onion Chutney

    Posh Sausage Roll with Sweet Red Onion Chutney

    PRODUCT SPECIFICATION PRODUCT: Posh Sausage Roll with Sweet Red Onion Chutney Frozen unbaked puff pastry with a Sausage and Sweet Red Onion Chutney filling PRODUCT CODE 2463 INGREDIENTS: Pastry: Wheat flour, Margarine (Palm and Rapeseed Oil, Water, Salt), Water, Salt, Preservative (Potassium sorbate), Sausage and Sweet Red Onion Filling (50%) (Pork Sausage (80%)(Pork, Pork Rind, Rusk(Wheat flour, Salt, Raising Agent: Ammonium Bicarbonate), Water, seasoning (Wheat flour, Salt, Dextrose, Stabiliser: Sodium Di Phosphate, Anti-oxidant: Ascorbic Acid, Spice: Black Pepper, Yeast Extract, Spice Extracts: Nutmeg, Mace, Pepper, Cayenne), Wheat flour, Dextrose, White Pepper, Black Pepper, Casing (Beef Collagen), Sweet Red Onion Chutney (20%) (Red Onions (48%), Brown Sugar, White Wine Vinegar, Sugar, Modified Maize Starch, Concentrated Redcurrant Juice, Reconstituted Lemon Juice (contains Water, Concentrated Lemon Juice, Preservative (Potassium Metabisuphite), Mustard Seeds, Salt, Ground Ginger (contains Preservative: Sulphur Dioxide), Dried Thyme, Mixed Spice)), Glaze (Water, Milk Protein, Dextrose, Rapeseed Oil). ALLERGEN ADVICE: Contains: Gluten (Wheat), Milk, Sulphites, Mustard. COUNTRY OF ORIGIN INGREDIENT COUNTRY OF Manufacture COUNTRY OF ORIGIN Straight Run Wheat Flour: 75% extraction rate. Protein Target 11.0%, Moisture 15% max, Colour Wheat flour UK Grade -1.5-1.3. Hagberg Minimum 250. Contains Calcium, Iron. Nicotinic acid and Thiamine as statutory flour additives. UK, Germany Margarine – New Britain Oils CSPO (Certified segregated) RSPO member no’s.- Plantation 1-0016-04-000-00 Palm Oil- Papua New Guinea, Solomon Isles Cake and Pastry Margarine Manufacturing- 606-04 Rapeseed Oil- UK, Germany, France CSPO certificate no’s.- Plantation BMT-RSPO-000019 Manufacturing- BMT-RSPO- 000001 Water UK Wales UK Wales Mains potable ex Water Authority.
  • South Africa ACE Handout

    South Africa ACE Handout

    Build a South African Plate PROTEIN OPTIONS Common meats traditionally served with a bbq flavored sauce: ostrich, alligator, zebra, lamb, beef Springbok: Very similar to steak and filet mignon in texture and taste. Ostrich: the leanest of red meats available! Can be ordered sliced thin and similar to prime beef in tate. Boerwors: Traditional South African sausage made mainly from beef and mixed with lamb or pork. Made over the barbeque with lots of tasty spices. Biltong: Cured beef, ostrich or pork made with a mixture of vinegar, salt and spices like garlic! Similar to beef jerky! Bredi: Slow cooked lamb or beef mixed with tomatoes and edible flowers made into a simmering stew! Usually served with rice and beetroot. Fun Fact: "Braaing" is a common social event centered around quality food A where meats are grilled over an open fire! C CARB SOURCES I Black Eyed Peas: A hearty and smoky flavor of beans with a slight spice and made with a little sauteed bacon. Pap: porridge/polenta similar to grits made from white corn maize. Yellow Rice: Rice browned with seasonings such as turmeric, ginger, and curry R then cooked in stock. Usually tossed with raisins and served with most meats. Mealie Bread: Corn bread! Served with most main meals or on it's own as a snack. F FRUIT & VEGGIES A Chakalaka: A veggie packed dish made with onions, tomatoes, peppers, carrots and beans usually served cold. Asparagus, Eggplant, Mushrooms, Parsnip, Beetroot & Cauliflower Pineapples, Mangos, Peaches and Grapes Apricots, Bananas, Apples, Avocados, Dates, Lemons, Figs, Coconuts H Gooseberries: tart berries that resemble grapes! The darker in color, the sweeter they will be.
  • RIVM Rapport 350070001 Dutch National Food

    RIVM Rapport 350070001 Dutch National Food

    Dutch National Food Consumption Survey – Young Children 2005/2006 Children Young – Survey Consumption Food National Dutch Report 350070001/2007 M.C. Ocké | C.T.M. van Rossum | H.P. Fransen et al Dutch National Food RIVM National Institute fot Public Health and the Environment Consumption Survey – Centre for Nutrition and Food PO Box 1 Young Children 2005/2006 3720 BA Bilthoven The Netherlands www.rivm.nl RIVM Report 350070001/2008 Dutch National Food Consumption Survey- Young Children 2005/2006 M.C. Ocké C.T.M. van Rossum H.P. Fransen E.J.M. Buurma E.J. de Boer H.A.M. Brants E.M. Niekerk J.D. van der Laan J.J.M.M. Drijvers Z. Ghameshlou Contact: C.T.M. van Rossum Centre for Nutrition and Health [email protected] This investigation has been performed by order and for the account of Ministry of Health, Welfare and Sport, within the framework of 5.4.10 'Food consumption survey -Young Children' RIVM, P.O. Box 1, 3720 BA Bilthoven, the Netherlands Tel +31 30 274 91 11 www.rivm.nl © RIVM 2008 Parts of this publication may be reproduced, provided acknowledgement is given to the 'National Institute for Public Health and the Environment', along with the title and year of publication. 2 RIVM Report 350070001 Abstract Dutch National Food Consumption Survey-Young Children 2005/2006 Young children in the Netherlands aged 2 to 6 years do not consume sufficient amounts of vegetables, fruit, fish and fibre. In addition the intake of saturated fatty acids is higher than recommended in the 4 to 6 year-old age group.