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Stewcockatoo Internals 19.Indd 1 17/6/10 7:09:24 PM
StewCockatoo_Internals_19.indd 1 17/6/10 7:09:24 PM StewCockatoo_Internals_19.indd 2-3 17/6/10 7:09:24 PM W r i t t e n b y R u t h i e M a y I l l u s t r a t e d b y L e i g h H O B B S Stew a Cockatoo My Aussie Cookbook StewCockatoo_Internals_19.indd 4-5 17/6/10 7:09:30 PM Table of Contents 4 Cooee, G’Day, Howya Goin’? 22 The Great Aussie Icon We Australians love our slang. ‘Arvo : Dinky-di Meat Pie tea’ sounds friendlier than ‘afternoon 5 Useful Cook’s Tools tea’ and ‘fair dinkum’ is more fun 24 Grandpa Bruce’s Great Aussie BBQ to say than ‘genuine’. This book is 6 ’Ave a Drink,Ya Mug! 26 It’s a Rissole, Love! jam-packed with Aussie slang. If you 8 The Bread Spread come across something you haven’t 28 Bangers, Snags and Mystery Bags heard before, don’t worry, now is your 10 Morning Tea for Lords chance to pick up some you-beaut lingo and Bush Pigs 30 Fish ’n’ Chips Down Under you can use with your mates. 12 Bikkies for the Boys 32 Bush Tucker 14 Arvo Tea at Auntie Beryl’s 34 From Over Yonder to Down Under 16 From the Esky 36 Dessert Dames For Norm Corker - the best sav stew maker 18 Horse Doovers 38 All Over, Pavlova in all of Oz. On ya, Gramps!-RM 20 Whacko the Chook! 40 Index Little Hare Books an imprint of Hardie Grant Egmont 85 High Street Cooee, g’day, Prahran, Victoria 3181, Australia www.littleharebooks.com howya goin’? Copyright © text Little Hare Books 2010 Copyright © illustrations Leigh Hobbs 2010 Text by Ruthie May First published 2010 All rights reserved. -
The Kings the Kings Functions Better Functions Better
the Kings Functions Better 357 King William Street ADELAIDE SA (Corner Sturt St) p. 08 8212 6657 ' f. 08 8212 6659 [email protected] www.thekingsbardining.com Who are we? (2) Room options & hire costs (3-4) • Ballroom & Backyard • The Den • The Kings Bar • “Backstage” Seminars, meetings & breakfasts (5) Music & audio visual options (6) Beverage options (6) Cocktail food (7) The great Aussie BBQ (8) Set menus (9-10) Christmas menu (11) Terms & conditions (12) Adelaide’s First & Only South Australian Only Bar & Restaurant 1 the Kings Functions Better The Kings can cater to any event large or small. Sit-down three course dinners for 2 to 120, seminars, meetings and stand up functions such as after-work drinks, 21 st ’s, engagement parties, christenings and weddings. Our aim is to make your function as painless as possible so you can relax and enjoy the event with your guests. We offer personalised service by our functions manager to tailor a package to suit your requirements. We will happily consult with our chef regarding dietary requirements, or mixologist to design a cocktail uniquely to your liking. Flexibility and experience in delivering both one off and ongoing events are some of the reasons why the Kings really does function better. ttthethe Kings Commandments Since 1876 the Kings Head Hotel has stood as a beacon for South Australian culture. From 2008 the Kings has developed its South Australian heritage to the point where only 100% local beers (both tap and packaged), wines (from all of the state’s fine regions) and produce are offered throughout the hotel. -
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS
WEEK 21: Sunday, 19 May - Saturday, 25 May 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Destination Flavour Adam masters the art of making traditional Danish Smorrebrod in Copenhagen and travels to Bork Havn to 2019-05-19 0500 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Y Scandinavia Series 1 Ep 3 learn how Vikings lived and ate. Destination Flavour Adam makes Swedish Meatballs in the only Swedish meatball restaurant in Sweden and makes a delicious 2019-05-19 0530 Destination Flavour Scandinavia AUSTRALIA English-100 RPT G Y Scandinavia Series 1 Ep 4 roast boar leg. Dinner Date is the show where people hope to find true love through their love of good food. One lucky 2019-05-19 0600 Dinner Date Charlotte UNITED KINGDOM English-100 PG person gets the chance to find romance as they enjoy three very special meals. The 1980s are making a comeback as Simon and Maggie celebrate the time when Aussie food came of age 2019-05-19 0700 The Cook And The Chef 1980's, The AUSTRALIA English-100 G and the work of three very special cooks - Gay Bilson, Tony Bilson, and Janni Kyritsis. Maggie and Simon entice us outdoors into the late autumn sun to enjoy Greek inspired Barbequed goat, 2019-05-19 0730 The Cook And The Chef Greek Experience, The AUSTRALIA English-100 G souvlaki, and baby octopus. Greek desserts are also on the menu. Maggie and Simon are given the challenge of using 'rations' - 10lbs meat, 10lbs flour, 2lbs sugar and a 2019-05-19 0800 The Cook And The Chef Early Settlement AUSTRALIA English-100 G quarter lb each of tea and salt, plus a little rum - the allowance for a 19th century worker. -
Day Dining Menu
RESTAURANT ALL DAY DINING MENU CHARCUTERIE Antipasti and mezze 5 kinds of cold mezze 68 Grilled calamari, smoked tomato sauce, spicy pepper salad 70 Avocado Caprese salad, fresh basil, cherry tomato and balsamic 50 Salad Mediterranean green salad 40 Fried goat cheese salad, fennel, Romaine lettuce, dry tomato, balsamic 55 Caesar salad, croutons and parmesan 55 Chicken 60 Shrimp 75 Detox salad; white cabbage, wild rice, fennel, goat cheese and poached egg 42 Salad di mare, calamari, shrimp, salmon, mussels, arugula, parsley, cherry tomato 75 Greek salad, tomato, cucumber, red onion, pepper, local white cheese 45 Cheese & Delicatessen Local cheese platter with apple chutney 55 Delicatessen plate, pastrami, smoked turkey and local dry beef 60 All prices are in Turkish Lira and inclusive of VAT vegetarian gluten free spicy nuts shellfish FROM THE CHEF’S POT SMOKE HOUSE Soup 34 Dry Aged Steak Cuts Seafood soup with baked crayfish 40 T-bone steak 100g 65 Toscana style minestrone soup, chickpea, beans and seasonal vegetable 36 New York steak 100g 70 Lentil soup, homemade spicy olive oil, lemon 35 * Dry aged steaks are on scaled weight. Pasta Beef & Lamb Fettuccini, wild mushroom, sliced tenderloin 58 Lamb chops, sweet potato purée, cauliflower, pea, shallot 150 Penne arrabiata 42 Grilled beef tenderloin, potato purée with truffle, beetroot, Chanterelle mushroom 145 “Gnocchi”, smoked salmon, beetroot, fresh rosemary, arugula and cream 55 shallot, demi-glace sauce Seasonal vegetable risotto, asparagus, pea, fresh zucchini, pesto sauce 50 Dry aged -
Koalas, Kiwis and Kangaroos
http://lexikos.journals.ac.za Koalas, Kiwis and Kangaroos: The Challenges of Creating an Online Australian Cultural Dictionary for Learners of English as an Additional Language Julia Miller, School of Education, The University of Adelaide, Australia ([email protected]) Deny A. Kwary, Department of English Literature, Airlangga University, Indonesia ([email protected]) and Ardian W. Setiawan, The State Polytechnic Manufacture Bangka Belitung, Sungai Liat, Indonesia ([email protected]) Abstract: This article reports on an online cultural dictionary for learners of English as an Addi- tional Language (EAL) in Australia. Potential users studying English for academic purposes in an Australian university pre-entry program informed each stage of the dictionary's creation. Consid- eration was given to the need for such a dictionary; terms to be included; information necessary for each entry (including audio and visual material); use of a limited defining vocabulary; example sentences; notes on each term's usage; and evaluation of user feedback once the dictionary had been launched online. Survey data indicate that users particularly value the dictionary's ease of use, example sentences, and specifically Australian content (including pronunciation given in an Australian accent). It is suggested that more entries be added, and that cultural dictionaries be created for other varieties of English, as well as for other languages. Keywords: AUSTRALIAN, CULTURE, DICTIONARY, ENGLISH AS AN ADDITIONAL LANGUAGE, LEARNER'S DICTIONARY, ONLINE Opsomming: Koalas, kiwi's en kangaroes: Die uitdagings in die skep van 'n aanlyn Australiese kulturele woordeboek vir aanleerders van Engels as 'n addisionele taal. In hierdie artikel word verslag gedoen oor 'n aanlyn kulturele woordeboek vir aanleerders van Engels as 'n Addisionele Taal (EAT) in Australië. -
Snacks & Starters Salads & Soups
SNACKS & STARTERS Mini Sausage Rolls 7.50 Moroccan Spiced Lamb Meatballs 8 A half dozen mini sausage rolls, served with house Six mini meatballs, served with cilantro yogurt sauce, made beer mustard. cucumber, and pita bread. Mini Pasties V 7.50 Polenta with Tomato Compote GF V 7 3 each of Spinach & Feta and Curried Samosa, served Baked polenta with tomato compote, goat’s cheese, with cilantro yogurt dipping sauce. and fresh basil pesto. Deviled Egg GF V 4 Oven Fried Potato Wedges V 6.50 Local egg, deviled with a hint of habanero, fresh herbs, An Aussie pub favorite, seasoned potato wedges and pickled red onion. with sweet chili sauce and sour cream for dipping. Bread Plate V 4 Warm Spinach & Artichoke Dip V 7.50 Grand Central bread, pink salt, olive oil, and Dukkah A creamy dip packed with spinach, artichokes and (a condiment popular in Australia with toasted cumin, garlic. Served with baguette slices. coriander, fennel, sesame seeds, and hazelnuts). SALADS & SOUPS Organic Green Salad GF V 5 Mixed organic greens, carrot, radish, tomatoes, and choice of housemade Balsamic Vinaigrette, Ginger Soy, Blue Cheese, or Ranch dressing. Aussie Caesar Salad 7 Crisp romaine tossed in our lemony Caesar dressing with pecorino cheese & bacon. Spinach & Rainbow Carrot Salad GF VG 7 Organic baby spinach, rainbow carrots, savory granola (nuts & seeds toasted in savory spices), and tahini dressing. Arugula and Roasted Squash Salad GF V 7 Organic arugula topped with molasses roasted butternut squash, feta, candied walnuts, currants, and balsamic vinaigrette. Quinoa Salad GF V 8 Tri-color quinoa in a light lemony vinaigrette with apples, kale, feta, and sunflower seeds on a bed of greens. -
Delightful Turkey Turkish Culinary Directory More Than a Kebab Nation
Delightful Turkey Turkish Culinary Directory More Than A Kebab Nation Contrary to the general belief, Turkey is not a kebab nation. Renowned for its quality and wide diversity, Turkish cuisine is rather about home and pot cooking. The marvelous variety of flora and fauna in Turkey reflects on diverse regional cuisines that jointly build up one of the richest gastronomic cultures in the world. The heir of the Ottoman cuisine, Turkish kitchen enchants its admirers with the abundance of ingredients that the Nature favors for Turkey. From egg noodles and chicken soups to Mediterranean vegetable stews, the marvels of Turkish cuisine invite you to discover more about it. Come and delight in diversity now! Dip your spoon in a bread-bowl of piping-hot red lentil soup accompanied by a boat of colorful shepherd’s salad and enjoy your fried eggs with caramelized onions before you lose yourself in the depths of a rice pudding uniquely baked in a traditional clay dessert cup. Let us help you explore the mesmerizing segments of Turkish culinary culture. Soup Chicken Soup with Vermicelli Red Lentil Soup with Spices Shredded chicken and vermicelli noodles in A hearty combination of red lentils, rice, chicken stock, served with lemon bulgur, pepper, tomato paste and Turkish spices Spinach Soup A creamy blend of spinach, onions, garlic and Zucchini Soup potatoes A healthy blend of chicken broth, onion, garlic and zucchinis Tomato Soup with Orzo A healthy, creamy wonder of tomatoes with Broccoli Soup Orzo, served with croutons Pureed broccoli cooked in broth -
Functions & Weddings
Functions & Weddings The Perfect Setting Add a touch of style and elegance to your next function at Mr Hobson. We offer a range of versatile function rooms for you to choose from and provide you with the flexibility of having a menu that suits your needs. Select from appetising canapés, delectable dining dishes and an extensive wine list No matter how ‘boutique’ your gathering is, we are experts at casual, cocktail, sit down and formal celebrations, corporate gatherings and weddings. All of our rooms provide you with amazing views of the ocean and the Port Melbourne sunset. The Private Dining Room Perfect for gatherings of up to 70 guests cocktail & 50 guest sit down, the Private Function Room is located on the ground floor overlooking the bay. Entry for you and your guests is via your own separate entrance to provide you with maximum privacy and exclusivity. Perfect for your more intimate occasions. Audio visual equipment is available to hire at your request. The Lounge The Lounge is directly next to the PDR, which can be used separately or joined together. It is also looking over the bay. With spectacular views and memorising sunsets for the perfect occasion. It is larger than the Private Dining room, which can cater for up to 80 guests Cocktail & 65 Sit down. The Sunset Room The Sunset Room at Mr Hobson is one of Melbourne’s most sought after reception rooms. With capacity of handling up to 250 guests Cocktail & 140 seated guests. To optimise the infinity of our stunning views, large windows adorn the 3 walls that corner the functions space. -
Starters SANDWICHES SALADS KO SPECIALS BOARD: SOUP DAILY
Hours of Operation - Wednesday - Sunday 12pm - 10pm. Closed Monday / Tuesday Kitchen closes nightly at 9pm Sundays -We feature pies and fries and a few random specials Starters KO SPECIALS BOARD: Soup TBD SOUP see specials board DAILY SPECIAL Spicy green beans chili, garlic, red onion 5 PIE OF THE Szechuan salt and pepper wings MONTH crispy fried w/ jalapeño, lime mayo 9.75 Potato wedges sweet chili, sour cream 7 SANDWICHES SALADS SMALL LARGE MAINS Chicken schnitzel aka ‘Schnitty’ burger Chickpea salad Shipyard fish and chips Crispy fried chicken breast, iceberg, Swiss, feta, green pepper, cucumber, grilled local pollock, potato wedges, KO tartare sweet chili sauce, mayo 9 cherry tomato, basil, olives, 16 chopped romaine 6.25 9.75 Curried chicken salad Pie floater any pie, mash, mushy peas, gravy Pie + 7 lettuce, pickled cucumbers 7.5 Aussie style Caesar salad grated egg, shredded parmesan, Spicy shrimp on the barbie Prawn salad bacon, garlic croutons, corn, rice, scallion, cilantro salad, feta, cherry lime, chili, tarragon, chives, mayo, house-made dressing 6.25 9.75 tomato, cucumber 13.75 cucumber, iceberg, buttered roll 13.50 Mixed greens lemon vinaigrette 3.50 6.50 SIDES Salad additions Lamb gravy 2 ‘schnitty’ chicken 5 / curried chicken salad 5 Garlic mash 4 grilled fish 9 / spicy shrimp 8 / shrimp salad 8.50 Mushy peas 3 Corn, rice, scallion, cilantro salad 4 Sorry, mate. No order substitutions. Prices do not include 7% MA meals tax *Consuming raw or undercooked meats, eggs, poultry or seafood may increase your risk for foodborne illness. Please inform your server of any food allergy you may have. -
Başlangiçlar / Starters
BAŞLANGIÇLAR / STARTERS ILIK KARALAHANA ÇORBASI; ‘KANLICA’ Yoğurt Köpüğü, Mısır Kavurgası, Mısır Ekmeği, Çıtır Dana Döş LUKEWARM BLACK CABBAGE SOUP; ‘KANLICA’ Yogurt Foam, Crunch Corn, Corn Bread, Crunch Beef Bacon IZGARA YEDİKULE SALATA; ‘ŞİLE’ Palamut Lakerda, Kurutulmuş Domates, Divle Obruk Peyniri, Simitli Fındık Kıtırı, Portakal Suyu, Aioli GRILLED COS LETTUCE SALAD; ‘ŞİLE’ Salted Bonito, Dried Tomato, Divle Obruk Cheese, Bagel and Nut Crisps, Orange Juice, Aioli YEMYEŞİL SALATA; Yemyeşil Bahçe Yeşillikleri, Balkabağı Çekirdeği, Kereviz Sapı, Keten Tohumlu Sos ALL GREEN SALAD; All Greens, Pumpkin Seeds, Flax Seeds Vinegret DİNLENDİRİLMİŞ DANA CARPACCIO; Hardallı Karamelize Soğan, ‘BALIKESİR’ Mihaliç Peyniri, Sebze Cipsleri, Roka DRY-AGED BEEF CARPACCIO; Caramelized Onion with Mustard, ‘BALIKESİR’ Mihalic Cheese, Vegatable Aragula Chips ASLAN BALIĞI CEVICHE; Izgara Cibes Otu, Zerdeçal, Kişniş Nar Granita, Limon Çubuğu Sos LION FISH CEVICHE; Grilled Cibes Weed, Coriander, Pomegranate Granita, Turmeric Sauce ‘BOLU’ BALKABAKLI GÖZLEME; Ördek Konfi, Turp Salatası, Pancar Suyu Çektirmesi, Havuç Cipsi ‘BOLU’ PUMPKIN PATY; Duck Confit, Radish Salad, Glazed Beetroot Juice, Carrot Chips ‘TRAKYA’ CİĞER TAVA; Keşli Cevizli Kedi Batmaz, Bamya Turşusu, Sumaklı Maydanoz Salata ‘THRACE’ FRIED LIVER; Kedi Batmaz with Dried Curd and Nut, Okra Pickled, Parsley Salad with Sumac BADEM KAPLI ‘MERSİN’ KARİDES’; ‘GAZİANTEP’ Firik Bulgur, Edamame, Kaju, Yedikule Marulu, Köz Biber Sos ‘MERSİN’ SHRIMPS WITH ALMOND CRISPY; ‘GAZİANTEP’ Firik Bulghur, Edamame, Caju, Romaine Letucce, Grilled Red Pepper Aioli A la carte menümüzden seçeceğiniz bir başlangıç, bir ana yemek ve bir tatlı fiyatımız toplam kişi başı 350 TL dir.(KDV dahil edilmiştir, içecekleriniz ayrıca ücretlendirilecektir.) A starter, a main course and one dessert of your choice from our a la carte menu; is 350 TL (VAT included) per person. -
[email protected] 01620 861531 QUINCHE POACHED in POMEGRANADE JUICE
10th December 2012 Gosh its cold and going to be worse. Thank heavens for comfort food and good veg for soup … Graham has dressed out( this is the correct term and means grading out a big box of tatties just as they were lifted in the field) a box of our Ambo potatoes which are in this week’s box. They are a King Edward type and one of our favourites as like Maris Piper they chip and roast and mash. They will be your all purpose potatoes in the Xmas Box. We are giving you winter veg of the beetroot and cauli type and then some pumpkin pieces for soup . Every year we store pumpkins and help them to keep warm, however they did not have the best harvesting conditions and some of our beautiful big Crown Prince are not going to last so this week they get cut up and offered as soup and curry pumpkin at a value price in the Box. So this is us helping you help us or something like that…. Your pieces will keep in the fridge for at least a week. Really big beautiful CPS will be available whole as a Christmas order. They make a great feasting centrepiece, not just for vegetarians as a stuffing of rich venison stew, prawn curry or freerange chicken livers and bacon would work well and feed lots of people. Last week we had customers asking us about Jerusalem Artichokes . They are one of the more interesting winter veg and we forget that some of you will not have bumped into them before.