The River Cottage Preserves Handbook
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Recipes for Your Sustainable Seafood
Recipes for your sustainable seafood Not sure how to cook what’s on offer at your local fish merchant? Here we recommend the fish that are sustainable to buy and suggest some recipes to try with them. Brown crab Cancer pagurus Brown crab, also known as edible crab, is the heaviest British crab. About a third of the weight of the crab is meat, two thirds is white and third is brown. It's used to make 'dressed crab' where the shell is cleaned out and used as the dish. Crab is also used to make fish cakes, crab sticks and paste. Brown crabs mature at about 10 years and averagely lives for 30 years, but some have been known to go on till they're 100! The vast majority of brown crabs in the UK are caught by potting. This is a low impact and relatively selective method of fishing, any bycatch or discards can be returned alive to the sea with high survival rates. Brown crab from the Inshore Potting Agreement Area in Devon, the Western Channel or Cornwall are the best choices for crab in the UK. Avoid eating crabs below the minimum landing size (13-14 cm in most areas of the UK) and crab claws, unless it is certain they have been removed from the animal after landing. Egg-bearing or "berried" females should be avoided at all times to allow them to spawn. (Information source: MSC Good Fish Guide) Brown crab Recipes - These four recipes from The Guardian include jungle curry with crab and a spring salad. -
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. -
FACTUAL CATALOGUE 2020-2021 Including
HAT TRICK INTERNATIONAL FACTUAL CATALOGUE 2020-2021 Including... FACTUAL CATALOGUE CONTENTS FACTUAL CATALOGUE CONTENTS FACTUAL ENTERTAINMENT SECRETS OF YOUR SUPERMARKET FOOD 11 RIVER COTTAGE KEY CONTACTS TALKING ANIMALS: TALES FROM THE ZOO 17 AMAZING SPACES DENMARK 20 THE BALMORAL HOTEL: AN EXTRAORDINARY YEAR 25 A COOK ON THE WILD SIDE 38 SARAH TONG, Director of Sales AMISH: WORLD’S SQUAREST TEENAGERS 2 THE BIG BREAD EXPERIMENT 26 HUGH’S 3 GOOD THINGS: BEST BITES 38 Australia, New Zealand, Global SVOD THE BIG C & ME 13 ATLANTIC EDGE 16 HUGH’S THREE HUNGRY BOYS - SERIES 1 39 Email: [email protected] A VERY BRITISH HOTEL CHAIN: INSIDE BEST WESTERN 24 THE DETONATORS 6 HUGH’S THREE HUNGRY BOYS - SERIES 2 39 Tel: +44 (0)20 7184 7710 A YEAR ON THE FARM 16 THE GREAT BRITISH DIG: HISTORY IN YOUR BACK GARDEN 22 RIVER COTTAGE AUSTRALIA 39 BANGKOK AIRPORT 24 THE GREAT BRITISH GARDEN REVIVAL 18 RIVER COTTAGE BITES 38 BRADFORD: CITY OF DREAMS 8 THE LADYKILLERS: PEST DETECTIVES 16 RIVER COTTAGE BITES: BEST BITES 38 JONATHAN SOUTH, Senior Sales Executive BREAKING DAD 5 THE LAST MINERS 2 RIVER COTTAGE CATALOGUE 1999-2013 40-41 Canada, Latin America, Portugal, Spain, USA BRITISH GARDENS IN TIME 18 THE MILLIONAIRES’ HOLIDAY CLUB 24 Email: [email protected] BROKE 9 THE REAL MAN’S ROAD TRIP: SEAN AND JON GO WEST 5 FACTUAL / SPECIALS Tel: +44 (0)20 7184 7771 CABINS IN THE WILD WITH DICK STRAWBRIDGE 19 THE ROMANIANS ARE COMING 9 CELEBRITY TRAWLERMEN: ALL AT SEA 6 THE YEAR WITH THE TRIBE, A TASTE OF THE YORKSHIRE DALES 42 ELFYN MORRIS, Senior Sales Executive -
Quadrille Quadrille Spring 2017Spring 2017 Books+Stationery
QUADRILLE QUADRILLE SPRING 2017SPRING 2017 BOOKS+STATIONERY DISTRIBUTED BY This is a very special Spring 17 list for Quadrille, showcasing bestselling writers and exciting new talent whom we hope will inspire you as much as they have inspired us! You can enjoy the coolest tacos in town thanks to the Breddos Tacos team. We also have the hugely anticipated solo cookbook from River Cottage Head chef, Gill Meller — Gather — a magnificent piece of work that has been years in the making. We see the long-awaited return of the bestselling Tessa Kiros with Provence to Pondicherry — a breathtaking journey following early French explorers, featuring 150 recipes showing how traditional recipes and the ingredients from far-flung lands have been woven together. Our cookbooks also celebrate the hottest trends in food, from Nourish Bowls to The Nut Butter Cookbook, and we see the launch of our new ‘Alphabet Cooking’ series with K is for Korean and S is for Sri Lankan, each featuring the best 50 recipes for each cuisine. The Yoga Kitchen is set to become the go-to healthy cookbook for anyone in need of energizing their body and balancing their mind to achieve a happier overall feeling — while eating wonderfully tasty food! The perfect Christmas gift for 2017 is the beautiful Knife, by award-winning food writer Tim Hayward — a trailblazing exploration of the cult world of cook’s knives. We have follow-ups from Lucy Bee with Natural Beauty with Coconut oil, the third ‘posh’ installment in the series with Posh Rice, and the natural follow-up to the bestselling Coloring Book of Mindfulness focusing on Nature. -
Most Traditions Have a Recognizable Cuisine, a Specific Set of Cooking Traditions, Preferences, and Practices, the Study of Which Is Known As Gastronomy
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO NUTRITION SCIENCE Topic Objective: At the end of the topic student will be able to understand: Our Daily Bread Food Sources Plants Animals Production Definition/Overview: Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. Key Points: 1. Our Daily BreadWWW.BSSVE.IN Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with food borne illness claiming many lives each year. 2. Food Sources www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in Almost all foods are of plant or animal origin, although there are some exceptions. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
THE CHESHIRE CHEESE the Cheshire Cheese Buxton Please Find a Table, Make a Note of the Number, and Then Place Your Order at the Bar
WELCOME TO THE CHESHIRE CHEESE The Cheshire Cheese Buxton Please find a table, make a note of the number, and then place your order at the bar 37 - 39 HIGH STREET BUXTON SK17 6HA 01298 212453 www.titanicbrewery.co.uk Monday - Saturday 12noon - 8:30pm STARTERS BURGERS Served with hand cut chips & side salad Homemade Soup of the Day (see Specials Board) £3.75 Served with white or seeded brown bread Classic Burger £8.95 Homemade 6oz beef burger Tempura King Prawns £4.95 Served on a mixed salad with a sweet chilli dip Bacon & Cheese Burger £9.75 Classic burger topped with bacon & melted Cheddar Crispy Calamari £4.95 Golden calamari rings, served on a mixed Breakfast Burger £9.95 salad with garlic mayonnaise dip Classic burger topped with bacon, sausage & fried egg Bread & Olives (ve) £4.95 Mixed marinated olives, served with bread & an Lamb & Mint Burger £9.95 olive oil & balsamic dip 6oz lamb & mint burger with a side of mint yoghurt To share £7.95 Falafel & Spinach Burger (ve) £8.95 Baked Camembert (v) £4.95 With melted vegan cheese Served with bread & onion chutney To share £8.95 Vegan Burger (ve) £8.95 Soya Burger with melted vegan cheese SALADS The Cheshire Cheese Buxton Grilled Halloumi & Olives (v & gf) £7.45 SANDWICHES Chicken & Bacon (gf) £8.45 Cajun Chicken (gf) £8.45 Available 12noon – 5pm Mediterranean Roasted All served on either white or seeded brown bloomer bread Vegetable and Houmous Salad (ve & gf) £7.45 or white or brown baguette & side salad Bacon, Brie & Cranberry £5.95 SIDE ORDERS Cajun Chicken £5.95 Beer Battered Fish -
Appetizers Chowder and Salads
508-379-6007 APPETIZERS HONEY BUFFALO CHICKEN WINGS 12 STUFFED QUAHOG 6 Served with celery and blue cheese dressing Made with local chouriço JUMBO LUMP CRAB CAKES 15 DUCK WINGS 13 Arugula and a lemon dill aioli Crispy with a spicy habanero glaze KUNG PAO CAULIFLOWER 11 Spicy, crispy cauliflower bites with peanuts and sesame seed CHOWDER AND SALADS MIXED GREENS 9 CAESAR SALAD 10 Cucumber, tomato, goat cheese and croutons Chopped romaine hearts, house made dressing with a house made honey & poppy seed vinaigrette shaved parmesan and croutons ROASTED LOCAL BEETS & QUINOA 15 ADD ONS: Three grilled shrimp 9 Goat cheese, greens and nut granola with a grilled chicken 7, salmon 12 house made citrus dressing NEW ENGLAND CLAM CHOWDER CUP 6.5 GRILLED PIZZA FIG & BRIE PIZZA 18 MARGHERITA PIZZA 14 Fig and honey jam with Brie cheese and prosciutto Fresh mozzarella, marinara and basil finished with arugula and balsamic glaze SANDWICHES AND BURGERS Served with fries FISH SANDWICH 14 SWEET CHILI CHICKEN SANDWICH 13 Beer battered with tartar sauce, American cheese, Panko crusted chicken, sweet chili sauce romaine lettuce and tomato on a brioche roll Pepper jack cheese, tomato, romaine and ranch on a brioche roll AVIARY BURGER 15 TURKEY BURGER 14 American cheese, bacon, avocado, tomato, lettuce Avocado, lettuce, red onion and tomato with a and onion, served on a brioche roll chipotle aioli on a brioche roll PRETZEL CHEESEBURGER 16 Pepper jack cheese, bacon, house made ranch dressing, served on a pretzel roll CHILDREN CHICKEN TENDERS 9 KIDS CHEESEBURGER -
From River Cottage to Chicken Run: Hugh Fearnley-Whittingstall and the Class Politics of Ethical Consumption
From River Cottage to Chicken Run: Hugh Fearnley-Whittingstall and the class politics of ethical consumption David Bell School of Geography University of Leeds Leeds LS2 9JT d.j [email protected] Joanne Hollows Communication, Culture and Media Nottingham Trent University Clifton Lane Nottingham NG11 8NS j [email protected] Paper accepted for publication in Celebrity Studies, February 2011 From River Cottage to Chicken Run: Hugh Fearnley-Whittingstall and the class politics of ethical consumption Abstract Lifestyle television provides a key site through which to explore the dilemmas of ethical consumption, as the genre shifts to consider the ethics of different consumption practices and taste cultures. UK television cook Hugh Fearnley- Whittingstall's TV programmes offer fertile ground not only for thinking about television personalities as lifestyle experts and moral entrepreneurs, but also for thinking about how the meanings and uses of their television image are inflected by genre. In this article we explore how the shift from the lifestyled downshifting narrative of the River Cottage series to the 'campaigning culinary documentary' Hugh's Chicken Run exposes issues of celebrity, class and ethics. While both series are concerned with ethical consumption, they work in different ways to reveal a distinction between 'ethical' and 'unethical' consumption practices and positions - positions that are inevitably classed. Keywords: lifestyle television; River Cottage; celebrity, ethical consumption Introduction Hugh Fearnley-Whittingstall is one of the UK's leading television cooks. He is best known for a number of programmes which since 1999 have centred around River Cottage. This began as a smallholding, and subsequently grew into a business HQ, located in rural South West England. -
Jam & Marmalade Maker
VJAMitafruit & MARMALADE MAKER Introduction Control Panel Contents With the Tefal Vitafruit Jam Maker home-made jams, jellies, marmalades and chutneys are easy to make. There is no need for constant stirring or thermometers, everything is P1 Juice extraction done automatically. Making jellies is easy as the juice extraction program steams the fruit to remove the fruit juices, without the need to strain through a jelly bag. P2 Vital programme Practical advice p. 4 p. 19 The Vitafruit makes about 3lb of preserves using around 1 kg of fruit. Autumn Frequently asked questions p. 6 There are a variety of programmes to choose from – “Tradition” which takes about Cider apple chutney p. 20 45 minutes; “Vital” for making jams that are lower in sugar content; “Quick” made using P3 Tradition programme Hot mango chutney p. 20 jam sugar with added pectin; “Desserts” for making rice pudding and chutneys; plus “Juice Extraction” to make juice for jellies. The “Auto Clean” function loosens any sticky Spring p. 8 Plum jam p. 21 residue and makes cleaning the bowl easy. P4 Quick programme Three fruits compote p. 22 Black cherry jam p. 9 Blackberry jelly p. 23 P5 Desserts (labelled in French Entremets) Rhubarb jam p. 10 Apple and blackberry jam p. 23 Strawberry jam p. 11 P6 Auto Clean Raspberry jelly p. 12 Redcurrant jelly p. 13 Winter p. 24 Dried apricot jam p. 25 Summer p. 14 Three fruits marmalade p. 25 Seville orange marmalade p. 26 Green gooseberry jam p. 15 Onion marmalade p. 28 Spiced red tomato chutney p. 15 Rice pudding p. -
Broadcast Bulletin Issue Number
O fcom Broadcast Bulletin Issue number 100 14 January 2008 Ofcom Broadcast Bulletin, Issue 100 14 January 2008 Contents Introduction 3 Standards cases In Breach McFly Competition 4 BBC North West Tonight (BBC1), 6, 8, and 9 February 2007 Dirty Cows 6 LIVING, 14 October 2007, 17:00 UK’s Toughest Jobs 7 Discovery+1, 20 October 2007, 16:00 Rich Kids’ Cattle Drive 8 E! Entertainment, 29 October 2007, 17:20 Ryanair.com POP POP POP 9 Bubble Hits, 9 November 2007, 14:00 Radio Ramadan (Bristol) 10 11 and 12 October 2007, various times Resolved F1: Japanese Grand Prix 11 ITV1, 30 September 2007, 04:30 Not in Breach Hell’s Kitchen 12 ITV1: 4, 6, 7, 8 and 10 September 2007, various times Weekend “Nazis” 15 BBC1, 27 August 2007, 20:30 Crash Test Dummies 17 Sky One, 7 October 2007, 09:00 Fairness & Privacy cases Partly Upheld Complaint by Brodies LLP Solicitors on behalf of Parks of Hamilton 19 (Coach Hirers) Limited News Items, Real Radio (Central Scotland), 5 January 2007 Other programmes not in breach/outside remit 22 2 Ofcom Broadcast Bulletin, Issue 100 14 January 2008 Introduction Ofcom’s Broadcasting Code (“the Code”) took effect on 25 July 2005 (with the exception of Rule 10.17 which came into effect on 1 July 2005). This Code is used to assess the compliance of all programmes broadcast on or after 25 July 2005. The Broadcasting Code can be found at http://www.ofcom.org.uk/tv/ifi/codes/bcode/ The Rules on the Amount and Distribution of Advertising (RADA) apply to advertising issues within Ofcom’s remit from 25 July 2005. -
Artisan Award Winners 2020 Bronze
ARTISAN AWARD WINNERS 2020 BRONZE A&E Gourmet The Sunshine Administra s.r.o. Orange Marmalade with Stag's Breath Liqueur Administra s.r.o. Seville Orange Marmalade --- Fine Cut Administra s.r.o. Five Citrus Marmalade Akaka Falls Farm Calamondin Yuzu Liquor Marmalade Akaka Falls Farm Tangerine Gala Apple Akaka Falls Farm Tangerine Hawaiian White Pineapple Akaka Falls Farm Tangerine Dark Chocolate ARTISAN AWARD WINNERS 2020 BRONZE Alan Gray's Alan Gray's Seville Orange Scotch Marmalade And Ligguey Citrus Marmalade mixed with other local fruit Baked in Belfast Gin and Tonic Preserve Blanka Milfait Sweet Orange & Wild Forest Cranberries Blanka Milfait Sweet Orange & Campari Blanka Milfait Sweet Orange & Angostura Bouda 1883 Navel Orange Marmalade Bourtree Jams & Preserves Dark Rum Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Bracken Hill Fine foods Bucks Fizz Marmalade Cahoots Inc. FLAVÉDO YugeYuge----HyokanHyokan Marmalade with Schwarzwald Dry Gin Cahoots Inc. FLAVÉDO Aurastar PreservPreservee with Vanilla Cinnamon, Star Anise & Wild PepperPepper Cakebole Orchard Seville Orange Marmalade Fine Cut Cakebole Orchard Oxford Marmalade California Jam Queen Chunky Orange, Grapefruit and Ginger Marmalade California Jam Queen De Lime and De Coconut California Jam Queen Tangerine Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Caroline's Homemade Preserves Fine Shred Seville Orange Marmalade Chocolat GRACE Grace's Special Marmalade CIDONIO Orange & Cardamom Seeds Marmalade CIDONIO Blood Orange & Campari Marmalade Claire's Handmade Ltd Gin and Orange Marmalade