DOCSLIB.ORG

Product Brochure

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Product Brochure Delivering manufacturing excellence through product quality & innovation Product Brochure 01274 758 000 www.thedalesmangroup.co.uk Contents Why choose The Dalesman Group .................................................1 Sausages Country Fayre® Sausage Mixes ........................................................2 Bespoke product service Country Fayre® Trim N Tasty ...........................................................4 Wanting to create a new bespoke product? Desire® Sausage Mixes ..........................................................................6 For customers wanting to create something Gourmet Sausage Mixes ......................................................................8 unique, our New Product Development Gluten Free Sausage Mixes .............................................................10 team are always on hand to assist in creating Dalesman® Sausage Seasonings ....................................................12 bespoke blends. This means that we can Burgers create unique blends that have been crafted and designed specifically to your customers' Gourmet Burger Mixes .....................................................................14 tastes and manufacturing needs. Pattie Mixes ..............................................................................................16 Bakery With expert knowledge of flavours, Pork Pie Mixes ........................................................................................18 functional blends and upcoming trends, our NPD team are an invaluable resource when Sausage Roll Mixes ...............................................................................20 it comes to selecting the ingredients that will Pasty & Bridie Mixes ............................................................................22 work for your requirements. Gravy & Sauce Mixes ..........................................................................23 Other Products GRuSk .........................................................................................................24 Breadcrumbs ...........................................................................................24 For more products, Bacon Cures ............................................................................................25 Black Pudding Mixes ............................................................................25 please refer to Stuffing Mixes ..........................................................................................26 pages 33-37. Coaters .......................................................................................................27 Glazes ..........................................................................................................28 Gordon Rhodes Range......................................................................30 Saltire Range ............................................................................................32 About Us At The Dalesman Group, we have remained at the forefront of manufacturing the finest selection ofseasonings , fine food ingredients, culinary and functional blends that have inspired taste and helped engage the nation’s passion for flavourful food for 40 years. Why our customers choose The Dalesman Group Quality We source and use only the highest quality ingredients. Customer Service As a third-generation family run UK business, we pride ourselves on offering all our customers the full support that they require to grow their business. Traceability We use state-of-the-art equipment with an integrated barcode scanning traceability system to provide a legal and value added supply chain. Innovation and Bespoke We work with the customer to create innovative products and provide beneficial solutions to meet emerging needs. Our British Retail Consortium Grade AA Facility The highest production standards are continually met and upheld including AOECS Gluten Free Foods Certification. CUK-M-246 1 Country Fayre® Spicey But Nicey Country Fayre® Sausage Mixes Our multi-award-winning Country Fayre® mixes are widely recognised and trusted in the industry. With fantastic flavour profiles and incredible performance, they make the art of crafting succulent, delicious tasting sausages incredibly simple. • No need to add GRuSk - simply add meat and • specifically designed to minimise cooking loss water and ensure succulence • meets 2017 salt reduction targets • award-winning flavours loved by butchers! • does not contain Monosodium Glutamate • conveniently packaged to suit your batch size – (MSG) simply rip & tip. CFSBN – Country Fayre® Spicey But Nicey CFPL – Country Fayre® Pork & Leek Our signature blend that expertly combines the subtle pine Crafted with delicate pieces of green and white leek to flavour of rosemary with sage, warming pepper and cayenne create a sweet yet mellow flavour. to create a delicious tasting sausage every time! 2 CFC – Country Fayre® Cumberland & Sage CFPCBP – Country Fayre® Pork & Cracked Black Pepper CFCNS – Also available without sage Seasoned to perfection with the intense flavour and alluring A regional favourite of Cumbria, this delightful mix combines aroma of cracked black pepper. the warming flavours of white pepper and ginger, swirled together with rubbed sage and a sprinkling of light, refreshing CFCHO/1 – Country Fayre® Chorizo parsley. A fiesta of flavour! Juicy tomato combined with paprika, sweet garlic, ground chilli and fruity bell peppers. CFPPL – Country Fayre® Plain Pork It’s just plain good! A simple yet classic combination of CFI – Country Fayre® Irish warming ginger, nutmeg and black pepper delicately finished A lucky Irish blend of sweet yet spicy garlic, flavoursome with ground sage - guaranteed to be a family favourite! country herbs and a dash of cracked black pepper for that extra Irish kick. CFPC – Country Fayre® Pork & Chive A gourmet pork sausage base flavour gently enhanced with CFCP – Country Fayre® Classy Pork chopped chive. An elegant mix of pepper lavished with the luxurious flavour of aromatic nutmeg. CFPA – Country Fayre® Pork & Apple Experience the unforgettable combination of pork sausage CFRR – Country Fayre® Rudolf’s Revenge seasoning with the mouth-watering flavour and texture of A hot and spicy fusion of fiery crushed chillies and red bell juicy apple pieces. pepper that is guaranteed to create red noses no matter what the season! CFHRSM – Country Fayre® Hog Roast Perfect for creating an authentic roast hog flavour, stuffed CFSAS – Country Fayre® Santa’s Sausage with handfuls of sage, succulent apple pieces and lashings of Fill your stockings with this joyful jumble of comforting kibbled onion. autumnal chestnuts, sweet pieces of golden apricot and a hint of chopped chive. CFWD – Country Fayre® Welsh Dragon Inspired by the red Welsh dragon, savour the flavour of CFL – Country Fayre® Lincolnshire Wales with flavours of piquant ginger, refreshing ground Inspired by the historic county, this delicious blend combines coriander, white leek and a fiery kick of flaming chilli. ground pepper, salt and finely chopped sage for a classic Lincolnshire flavour. CFF – Country Fayre® Farmhouse A cosy pairing of ground black pepper and mixed country CFOE – Country Fayre® Old English herbs for a classic farmhouse flavour. A classic spice blend with sweet onion and the finest selection of English garden herbs. CFLM – Country Fayre® Lamb & Mint A match made in heaven combining a rich lamb sausage CFSC – Country Fayre® Spicey Cumberland base with the refreshing flavour of garden mint - guaranteed A twist on a regional classic accentuated with the fresh to make each bite better than the last! flavours of sage, a generous pinch of nutmeg and laced with cayenne pepper for added heat. View the entire range of our Country Fayre® Sausage Mixes on page 33. 3 Country Fayre® Trim N Tasty Our Trim N Tasty range combines the same quality ingredients as Country Fayre®. However, it’s made with premium soya for a higher protein, lower carbohydrate option. Create a lean and low fat sausage by using these delicious blends with chicken or lean pork. All the benefits of Country Fayre® and: • higher in protein and lower in carbohydrate than traditional rusk based sausages • low in fat when used with chicken or lean pork • perfect for a number of healthy eating plans • meets 2017 salt reduction targets. 4 CFTNT – Country Fayre® Trim N Tasty Sausage This delectable blend perfectly combines the subtle pine flavour of rosemary with sage to create a delicious tasting sausage. CFTNTCCO – Country Fayre® Trim N Tasty Chilli & Coriander A flavoursome blend of fiery chilli seeds topped with a sprinkling of rubbed coriander leaf. CFTNTC – Country Fayre® Trim N Tasty Cumberland A regional favourite, this delightful mix combines the warming flavours of coarse black pepper and sage, finished with a sprinkling of refreshing parsley. CFTNTGBP – Country Fayre® Trim N Tasty Garlic & Black Pepper A sultry pork sausage base flavour enhanced with a touch of garlic and a dash of aromatic cracked black pepper. CFTNTPL – Country Fayre® Trim N Tasty Pork & Leek Incredibly satisfying pork seasoning gently blended with green and white leeks. CFTNTSO – Country Fayre® Trim N Tasty Sage & Onion A classic pairing of rubbed sage and kibbled white onion to create a delicate yet delicious flavour. CFTNTTB – Country Fayre® Trim N Tasty Tomato & Basil An indulgent pairing of sweet tomato flakes topped with a pinch of rubbed basil. Country Fayre® Trim N Tasty Chilli & Coriander 5 Desire® Sausage Mixes Perfect for those
Load more

Recommended publications
  • Bakery Price List
    BAKERY GOODS ROLLS PRICE SLICED BREAD PRICE MORNING ROLL £0.31 HOMESTYLE WHITE 800G £2.00 WHEATEN ROLL £0.36 RICH FRUIT LOAF £2.45 BARM £0.35 MULTISEED 800G £2.38 BURGER ROLL £0.35 COUNTRY COARSE 400G £1.90 GRANARY ROLL £0.36 CRUSTY 400G £1.90 ROUGH W/MEAL ROLL £0.35 GLENCRUST 400G £2.00 CRACKED WHEAT ROLL £0.35 WHEATMEAL 400G £1.76 TRADITIONAL ROLL £0.32 BERRYMEAL 400G £2.00 CHEESY BAP £0.42 CRUSTY 800G £2.80 POPPYSEED FINGER £0.35 RUSTIC 800G £2.95 WHITE DINNER ROLL £0.26 RUSTIC 400G £2.00 BROWN DINNER ROLL £0.26 HERB & ONION 400G £2.05 FYNE HERB & ONION DINNER ROLL £0.28 BROWN SANDWICH LOAF 800G £2.00 WHITE SUB £0.45 SOFTIE £0.35 NEW YORK HOT DOG ROLL £0.40 TEABREAD BRIOCHE ROLL £0.62 OATIE SUB £0.45 PLAIN COOKIE £0.40 HERB & ONION SUB £0.45 FARM SCONE £0.78 LARGE POPPYSEED SUB £0.45 COTTAGE SCONE £0.50 SULTANA SCONE £0.50 BREAD POTATO SCONE £0.33 CRUMPET £0.50 CRUSTY 400G £1.90 HOT X BUN £0.42 GLENCRUST 400G £2.00 PANCAKE £0.48 BERRYMEAL 400G £2.00 CROISSANT £0.56 BAGUETTE £2.00 WHEATMEAL 400G £1.76 COUNTRY COARSE 400G £1.90 HERB & ONION 400G £2.05 RICH FRUIT LOAF £2.45 DO-NUTS RUSTIC 800G £2.95 CRUSTY 800G £2.80 SUGAR RING DO-NUT £0.54 BROICHE LOAF 400G £1.90 ICED DO-NUT £0.70 RUSTIC 400G £2.00 JAM BALL DO-NUT £0.70 PASTRIES PRICE CONFECTIONERY SMALL PRICE CAKES APPLE TART S/CRUST £2.65 CHOCOLATE & MARZIPAN £0.86 LOG RHUBARB TART S/CRUST £2.65 FRENCH CAKE £0.80 DANISH PASTRY £0.94 TOFFEE SLICE £0.82 APPLE TURNOVER £1.06 ICED GINGER SLICE £0.80 CHELSEA BUN £0.94 FERN CAKE £0.72 APPLE & CUSTARD DANISH £1.06 PINEAPPLE PEAK £0.78 RASPBERRY
    [Show full text]
  • Breakfast Menu About Us
    1720 THE SPINNING JENNY IS BORN JUST OUTSIDE OF BLACKBURN AN INVENTION TO SPIN, DRAW AND TWIST COTTON 1738 IMPROVEMENTS WERE MADE TO THE MECHANICS TO ALLOW FOR DOUBLE THE OUTPUT AND TO CREATE FABRIC FLEXIBILITY 1770 BREAKFAST MENU THE SPINNING JENNY WAS PATENTED, NO. 962 MAKING IT THE MOST DESIRED PIECE OF TECHNOLOGY OF THE DECADE 1779 THE SPINNING JENNY WAS SUPERSEDED BY THE SPINNING MULE ABOUT US 2015 Here at The Spinning Jenny we believe the little details count, sourcing the best possible ingredients to THE SPINNING JENNY IS RETURNED TO ITS FORMER GLORY make your experience the best it can be. We have sipped our way around speakeasys to find you the best AT MANCHESTER’S T2 Bloody Marys and a fantastic array of Craft beers. Our fruit and vegetables are delivered fresh every day. We have even shipped over an oven that cooks 300kg of prime cuts from Texas for that authentic smokehouse experience, right here in Manchester Airport. HOW TO ORDER: 1 2 3 FIND A TABLE AND ORDER YOUR FOOD AT THE BAR RELAX WHILE WE DO THE REST NOTE THE NUMBER Let your server know if you’re in a hurry or ask for the bill when ordering HOW DID WE DO? Tell us how we did today and enter our quarterly draw to win a £350 Amazon Voucher. www.eatonthemove.com 020 7529 8369 BREAKFAST SERVED UNTIL 11:30AM J e n n y’s Signature CLASSIC BREAKFASTS BREAKFASTS THE ULTIMATE ENGLISH BREAKFAST 10.95 TRADITIONAL BREAKFAST 8.45 Two rashers of back bacon, two pork sausages, Back bacon, pork sausage, fried egg, roasted two fried eggs, black pudding, roasted flat mushroom, flat mushroom,
    [Show full text]
  • Primary Product List
    Primary Product List Paste / Wet Systems BEEF STOCK Beef Stock 75-B-095 Beef stock with salt Beef Stock 14-B-028 Beef stock with yeast extract and salt British Beef Stock 800-B-09 Beef Stock – Low Salt 06-B-038 Vegetarian Beef Style Stock 75-VB-16 CHICKEN STOCK Chicken Stock 06-C-015 Roast Chicken 06-C-071 British Chicken Stock 800-C-02 Dark Chicken Stock 104-C-97 Light Chicken Stock 75-C-173B Chicken Stock – Low Salt 06-C-107 Vegetarian Chicken Style Stock 06-VC-40 VEGETABLE STOCK Vegetable Stock – No Celery 06-V-022 Roast Vegetable Stock 06-V-157 Light Vegetable Stock 143-V-01 Vegetable Juice Concentrate 06-V-164 – no celery Vegetable Glace –06-V-086 – no celery Vegetable Stock – Low Salt 109-V-01 LAMB STOCK Lamb Stock 06-L-017 Lamb stock with yeast extract, lamb powder and salt Lamb Stock 105-L-11 Lamb stock with added lamb fat, carrot, salt & onion Lamb Glace 109-L-05 PORK STOCK Pork Stock 75-P-026 Pork stock with onion, salt & sage Pork Stock – Low Salt 75-P-054 Smoked Pork Stock 34-P-001 OTHER MEAT STOCKS Turkey Stock 133-T-06 Ham Bouillon 34-NHB-16 Duck Stock 75-D-021 FISH STOCK Fish Stock 75-F-011 Lobster Stock 75-LOB-23 Fish & Shellfish Bouillon 06-F-004 Fish Stock 15-F-004 MUSHROOM STOCK Mushroom Stock 109-MU-6 Wild Mushroom Flavoured Stock 04-MU-02 Porcini Mushroom Stock 22-MU-37 ONION STOCK Onion Stock 06-O-016 Onion Glace 109-O-04 Roast Onion Stock 28-O-001 CHEESE STOCK Cheese Stock 75-CH-08 Mature Cheddar Stock 75-CH-20 Hard Italian Style Cheese Stock 75-PCH-4 Danish Blue style Cheese Stock 75-BLC-40 Nacho Cheese Stock 75-NAC-23
    [Show full text]
  • Traditional Northern Food Uk: Yorkshire Pudding Recipe
    Dossier 1 | WORKSHEET 1 warm up TRADITIONAL NORTHERN FOOD UK: 1 Match the names of YORKSHIRE PUDDING RECIPE these dishes with their descriptions. The climate in the north of England tends to be cold and many traditional North 1 Cumberland England dishes are made from inexpensive ingredients, which grow well and last sausage in cold weather. Nevertheless, the traditional foods of Northern England are quite 2 Cumberland diverse and include meats, fish, vegetables, pastries and locally-made cheeses. stuffed herrings Here are some examples. with mustard sauce Stottie cake, found in the north east Westmorland pepper 3 Pan Haggerty cake, a dessert from of England and not actually a cake, but 4 Stottie cake a type of bread made from flour, yeast, 5 Westmorland Westmorland in Cumbria made of dried fat, milk and salt. pepper cake It is sometimes called ‘oven-bottom bread’ 6 Yorkshire curd fruit, sugar, flour, milk because of being baked on the tarts and spices. If you have never tried adding bottom of the oven, and cannot a n a fish dish pepper to a sweet dish often be found outside the b n a potato dish north of England. c n bread before now, you’ll be d n cheesecake pleasantly surprised e n fruitcake by its effect. It adds f n spicy sausage unusual spiciness and is just one example of the wide variety Yorkshire curd tart, a of fruitcake dessert found in Yorkshire, recipes from which is made from cheese this area. curds, lemon, eggs, nutmeg, flour, sugar and brandy and tastes a little like cheesecake.
    [Show full text]
  • Counter Price List 2021
    MACDONALD BROS. LTD 6/8 Bonnethill Road Pitlochry PH16 5BS Tel 01796 472047 12 Bank Street Aberfeldy PH15 2BB Tel 01887 820310 Email [email protected] www.macdonald-bros.co.uk. Counter Price List 2021 1 ABERDEEN ANGUS BEEF per Kilo FRESH SCOTTISH LAMB per kilo FILLET STEAK £42.98 LAMB FILLET £33.04 WHOLE BEEF FILLET £42.98 DICED LEG OF LAMB £18.25 M/C BEEF FILLET £49.50 LEG OF LAMB ROLLED £18.28 SIRLOIN STEAK £31.00 BONELESS LAMB STEAKS £18.34 ROLLED SIRLOIN £28.00 GIGOT CHOPS £14.48 RIBEYE STEAKS £32.00 LAMB RUMP £18.34 VEAL ESCALLOPE £27.22 CENTRE-CUT LEG OF LAMB £16.20 ROLLED RIBROAST £21.10 LOIN OF LAMB £15.50 FRY STEAK £22.34 SADDLE OF LAMB BONE-IN £15.50 SIRLOIN ON-BONE £22.42 LEG OF LAMB £15.90 T-BONE STEAK £24.46 DOUBLE-LOIN CHOPS £16.28 RIBROAST ON-BONE £19.48 LAMB CUTLETS / RACK OF LAMB £16.28 SILVERSIDE £13.80 DICED SHOULDER LAMB £14.26 TOPSIDE £13.98 STEWING LAMB £14.26 ROUND STEAK £14.25 SHOULDER LAMB CHOPS £10.18 MINUTE STEAK £12.22 LAMB KEBABS each £3.00 BEEF OLIVES £10.45 SHOULDER LAMB ROLLED £12.22 SPALEBONE £10.85 MINCED SHOULDER LAMB £14.08 SALMON-CUT STEAK £10.85 NECK OF LAMB £7.65 BRISKET £11.20 LAMB KIDNEY £6.73 SHOULDER STEAK £12.80 LAMB LIVER £6.78 STEAK MINCE £11.20 LAMB SHANKS £6.81 SHIN OF BEEF/HOUGH £9.32 FLANK OF LAMB £6.73 SHORT RIB £8.52 LAMB HEART £5.68 OX TONGUE £6.20 LAMB BONES £2.20 OX KIDNEY £5.98 OX TAIL £7.20 VENISON & GAME per kilo OX LIVER £5.98 VENISON FILLET £29.40 DOG MINCE £3.92 VENISON STEAK £19.86 BEEF BONES £2.20 VENISON SADDLE £17.30 RACK OF VENISON £18.76 FRESH SCOTTISH PORK per kilo
    [Show full text]
  • Allergy Information Checklist This Is to Be Used by Customers and Staff to Enable Allergy Sufferers to Make Informed Decisions About Suitability of Our Products
    USE AS A GUIDE ONLY! GREEN INDICATES THE PRESENCE OF THE ALLERGEN IN THE FOOD AS AN INGREDIENT. CANNOT GUARANTEE ALLERGEN FREE DUE TO WORKING PRACTICES. Further details are available upon request. Wilsons (Crossgates) Ltd Allergy Information Checklist This is to be used by customers and staff to enable allergy sufferers to make informed decisions about suitability of our products. The checklist indicates the presence of the 14 key allergens, outlined in the new EU 1169/2011 Food Information Regulations; further ingredient information on our products can be provided if needed- please contact us. The information is correct at the time of publication, as indicated at the bottom of each checklist; new products and amendments will be added as soon as possible. Please note, not all products will be available at all times. This information is to be used as a guide only- risk of cross contamination is minimised where possible but we cannot guarantee products to be allergen free. [email protected] 0113 264 5448 or 0113 293 0516 Please note not all products will be available at all times. Correct at time of publication on 02/02/2015 USE AS A GUIDE ONLY! GREEN INDICATES THE PRESENCE OF THE ALLERGEN IN THE FOOD AS AN INGREDIENT. CANNOT GUARANTEE ALLERGEN FREE DUE TO WORKING PRACTICES. Further details are available upon request. Product Celery Cereals containing gluten Crustacean Egg Fish Lupin Milk Molluscs Mustard Peanuts Sesame Soya Sulphites Tree nuts Beef Beef Stroganoff Beef Wellington Wheat Chinese Style Beef Stir Fry Barley Texan
    [Show full text]
  • Traditional Cumberland Sausage’
    SPECIFICATION COUNCIL REGULATION (EC) No 510/2006 APPLICATION TO REGISTER: ‘TRADITIONAL CUMBERLAND SAUSAGE’ PGI ( 9 ) PDO ( ) National File No: This summary sets out the main elements of the product specification for information purposes. 1. RESPONSIBLE DEPARTMENT IN THE MEMBER STATE: UNITED KINGDOM Name: Department for the Environment, Food and Rural Affairs Address Food Policy Unit, Regional and Local Food Team Area 7e, 9 Millbank c/o Nobel House 17 Smith Square London SWIP 3JR United Kingdom Tel: +44 (0) 207 238 6075 Fax: +44 (0) 207 238 5728 Email: [email protected] 2. GROUP Name: The Cumberland Sausage Association Address: C/o John Anderson Linden Cottage High Street Brough Cumbria CA17 4BX Tel: +44 (0)17683 42490 Email: [email protected] Website: traditionalcumberlandsausage.co.uk 1 Composition: Producer/Processor ( 21 ) Other ( 2 ) 3. TYPE OF PRODUCT Class Meat-based products Class 1.2 4 SPECIFICATION 4.1 Name: Traditional Cumberland Sausage 4.2 Description Traditional Cumberland Sausage is a spiral coil shaped seasoned pork sausage. Its most distinctive feature is that, unlike other sausages, it is not linked but long and coiled. Traditional Cumberland Sausage is cylindrical in shape when at full length but the final product is coiled to produce its distinctive spiral shape. It has a coarse texture which is generally pink in colour and have visible flecks of seasoning. The sausages are sold in a variety of sizes and weights and through a range of outlets including traditional butchers’ shops, supermarkets,
    [Show full text]
  • The Telegraph Inn Menu
    THE TELEGRAPH INN MENU W H I L E YO U WA I T G R I L L S Home Marinated Olives and Slow Roasted Tomatoes - £2.95 V All Chargrilled and served with Grilled Tomato, Portabello Breads with Olive Oil, Balsamic Vinegar and Herby Butter (v) - £4.25 V Mushroom, Onion Rings, Garden Peas and Hand Cut Chips or Skinny Fries (upgrade to sweet potato Fries £1) SHARERS 8oz Sirloin - £18.95 Gammon Steak served with fried egg or pineapple - £12.95 Telegraph Platter - Peri Peri and Smokey BBQ Chicken Wings, Hoisin and Chilli Shredded Duck, Stuffed Jalapenos, Monterey Jack Peppercorn Sauce - £2.00 Onion Rings, with Garlic Ciabatta and Dipping Sauces - £18.95 Port and Stilton Sauce - £2.50 Fisherman’s Platter - Breaded Whitebait, Filo King Prawns, Calamari and Crab Cakes with Toasted Breads and Dips - £18.95 BURGERS Chef’s Chilli Nachos with Sour Cream, Guacamole, Jalapenos and Our Homemade Burgers are made using 100% prime British Melted Mozzarella Beef and Chargrilled. Served in a Toasted Brioche Bun with Beef Small £5.95 Large £9.25 Hand Cut Chips or Skin on Fries, Homemade Coleslaw, Onion Veggie Small £5.95 Large £9.25 V Rings and Salad Garnish (upgrade to sweet potato Fries £1) Telegraph Burger - Beef Burger with Smoked Bacon, Mature STARTERS Cheddar, Mustard Mayonnaise and Tomato Relish - £11.25 Bourbon Pulled Pork – Beef Burger with Maple Bourbon Chef’s Soup - with Warm Breads - £4.95 V Pulled Pork and Mature Cheddar - £11.95 Chicken Liver, Smoked Bacon and Brandy Pate with House Chutney, Warm Breads and Rocket - £5.95 Sticky Honey Chicken- Chargrilled
    [Show full text]
  • What We Stock All Items Subject to Availability and Price Change at Any Point
    What we stock all items subject to availability and price change at any point Dry Aged Longhorn Beef Fillet Steak £45.00 KG/Kilogram Rump £19.95 KG/Kilogram Sirloin £28.99 KG/Kilogram Feather £21.99 KG/Kilogram Rib Eye £30.00 KG/Kilogram Minute £21.99 KG/Kilogram Topside £13.15 KG/Kilogram Top Rump £14.99 KG/Kilogram Fore Rib £18.99 KG/Kilogram Brisket £10.00 KG/Kilogram Thick Rib £11.99 KG/Kilogram Silverside £11.55 KG/Kilogram Tomahawk £21.99 KG/Kilogram Braise Steak £10.99 KG/Kilogram Dice £9.75 KG/Kilogram Mince £9.75 KG/Kilogram Oxtail £9.95 KG/Kilogram Osso Bucco £9.95 KG/Kilogram French Trimmed Forerib £25.00 KG/Kilogram Beef Heart £5.99 KG/Kilogram Picanha £22.99 KG/Kilogram Ox Kidney £6.99 KG/Kilogram Brisket On The Bone £8.99 KG/Kilogram Shin £9.99 KG/Kilogram Flat Rib £8.99 KG/Kilogram Fillet Tail £24.50 KG/Kilogram Tongue £6.99 KG/Kilogram T Bone £28.99 KG/Kilogram Rolled Sirloin Joint £28.99 KG/Kilogram Cote De Beof £22.99 KG/Kilogram Skirt £12.99 KG/Kilogram Hanger Steak £19.99 KG/Kilogram Beef Meatballs £9.50 KG/Kilogram Fillet Centre Cut £55.00 KG/Kilogram Lamb Lamb loin chop £14.99 KG/Kilogram B/Rolled Loin Lamb NoiseWe £25.00 KG/Kilogram Fillet End Leg Lamb £16.99 KG/Kilogram Boneless Leg Lamb £14.50 KG/Kilogram Rack Of Lamb £24.00 KG/Kilogram Lamb Leg Shank £13.99 KG/Kilogram Lamb Boned And Rolled Leg £16.99 KG/Kilogram Boned And Rolled Lamb Shoulder £12.99 KG/Kilogram Boned And Rolled Breast £6.99 KG/Kilogram Lamb Cutlets £13.99 KG/Kilogram Lamb Leg Steaks £21.99 KG/Kilogram Lamb Mince £12.99 KG/Kilogram Lean Lamb Dice
    [Show full text]
  • Elegance Wedding Breakfast Menu
    ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck
    [Show full text]
  • Sales@Coldchoicefoods
    www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
    [Show full text]
  • Vegetarian Lincolnshire Sausage Recipe
    P a g e | 1 Vegetarian Lincolnshire Sausage Recipe These vegetarian Lincolnshire sausages contain lentils and mushrooms instead of meat, but still have all the same tasty herbs and spices that you'll find in the traditional meat sausages. Traditional Lincolnshire Sausages contain just 6 ingredients, and the vegetarian version only adds a few extra natural ingredients to make them taste amazing! • 250g coarse breadcrumbs • 250g ground walnuts (or almonds, depending on preference) • 100g mushrooms chopped • 2 tins of cooked green lentils (mashed) • 2 medium onions chopped • 2 cloves of garlic chopped • 2 eggs, beaten • Bunch of fresh sage • Salt • Pepper • Clingfilm to make 'sausage skins' How to make vegetarian Lincolnshire Sausages 1. Gently fry the onions until soft. 2. Add in the chopped garlic and cook for a couple more minutes but be careful it doesn't burn. 3. Turn off the heat and add in the cooked onions and garlic to a clean dry bowl. 4. Let the mixture cool for a few minutes. 5. Then add the chopped mushrooms, lentils, eggs, breadcrumbs, walnuts and seasoning. 6. Mix well. 7. Divide into 12 balls and then shape into sausages. 8. Wrap each sausage in cling film and twist the ends to seal. 9. Steam for 20 minutes. 10. Once cooked, leave to cool and then place in the fridge for 1-2 hours to set. 11. Remove from the fridge and unwrap the clingfilm. 12. Grill or barbecue until you can pop a knife in and feel it hot all the way through. 13. Serve in a hot dog bun with ketchup and mustard - Yum! https://www.lincolnshire.org Vegetarian Lincolnshire Sausage Recipe .
    [Show full text]