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Harpers Christmas Brochure 2017
Harpers Shop Opening Times Food Hall Coffee Shop Mon 18 th December 9am - 5pm 9am - 5pm Tues 19 th December 9am - 5pm 9am - 5pm Wed 20 th December 9am - 5pm 9am - 5pm Thu 21 st December 9am - 5pm 9am - 5pm Fri 22 nd December 9am - 6pm 9am - 6pm Sat 23 rd December 8am - 7pm 8am - 7pm Sun 24 th December 8am - Midday 8am - Midday Mon 25 th December CLOSED CLOSED Tues 26 th December CLOSED CLOSED Wed 27 th December 9am - 5pm 9am - 4pm Thu 28 th December 9am - 5pm 9am - 4pm Fri 29 th December 9am - 5pm 9am - 5pm Sat 30 th December 9am - 5pm 9am - 5pm Sun 31 st December 10am - 2pm 10am - 2pm Mon 1 st January CLOSED CLOSED Orders can be telephoned through on 01582 872001 or emailed to: [email protected] or post to: Harpers Food, Half Moon Lane, Pepperstock, Beds LU1 4LL or pop into our shop as Jane, Wendy and the team will be pleased to help NOTES All prices quoted in lb/kg unless stated (but will be invoiced in kilos). From all of us A VERY MERRY CHRISTMAS TO ALL OF YOU Happy Christmas Fine Food Members To Our Fine Food & Wine Members FREE Benefits Please select your choice of: • 10lb Freedom Hen Turkey • Turkey Breast plain Please select left flat or rolled & tied • 5lb Turkey Breast rolled & filled with one of our stuffings: • Fruit (Apricot & Almond) Don’t forget to • Cranberry, Orange & Roast Chestnut add your FREE • Wild Mushroom, Garlic & Herb Christmas benefits to your order • Plain Sausage meat • Cranberry & Orange Sausage meat • Bottle of Red or White Wine Fine Food Members Don’ t forget to book .. -
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 -
Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled. -
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. -
Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies. -
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 -
Pork Pie Recipe Roll the Remaining Dough to a Large Rectangle, 3Mm / ⅛ Inch Thick
Pork Pie Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round cutter cut circles from the dough, 12 if Makes 12 Takes 1 hour possible. • Butter or lard, for greasing Using a palette knife, lift eh shapes into the • 1 quantity of gluten-free hot water crust holes of the muffin tray and push the pastry in pastry with fingers. • Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm / • 1 egg, beaten 3in round cutter cut out 12 circles for lids. For the Filling • 500g/18oz pork mince (ground pork) Next, add the pork filling to the cases , about • 100g/ 3½oz smoked streaky bacon, diced a tablespoon for each case. Brush the edges • 3 tsp dried sage of the pastry with beaten egg and place the • 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush • ½ tsp salt each pie with beaten egg. Make a small hole • ½ tsp black pepper in the top of each lid. Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until golden brown. Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with chutney and enjoy hot or cold. fridge and preheat oven to 200ºC fan / 220ºC / 425ºF Flour your work surface and rolling pin. -
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, -
Weber Grill Magazin 2019
SCHWACHE HITZE – VON 90–160° C MITTLERE HITZE – VON 160–230° C STARKE HITZE – VON 230–290° C Das Geheimnis von köstlich geräuchertem Grillgut Ideal für das perfekte Beer Can Chicken Das perfekte Steak gelingt einfacher als gedacht NR5 2019 WEBER® Magazin Grill On! 1 IMPRESSUM VORWORT HERAUSGEBER Weber-Stephen Products (EMEA) GmbH Franklinstraße 28/29, 10587 Berlin, Deutschland weber.com Geschäftsführer: Hans-Jürgen Herr Verantwortlicher: Henrik John Teamleiter: Ivan Doubell Team: Kathrin Metzler, Erika Dotte, Helen Raison, Isabell Klein, Pia Kromann KONZEPT, DESIGN & PRODUKTION BBE Branded Entertainment GmbH Alexanderstraße 7, 10178 Berlin bbe-group.de CEO: Christian Bracht ZUR AKTUELLEN AUSGABE VON GRILL ON MIT DEN Chefredakteur: Hans Bussert Art-Director: Christian Küpker WillkommenNEUESTEN GRILLTRENDS SOWIE LECKEREN REZEPTEN. Redaktion: Josie Thaddeus-Johns Bildredaktion: Victoria Gisborne-Land, Max Miller Druckvorstufe: Reinhard Hasewend In dieser Ausgabe verraten wir dir, welcher Grill am besten zu dir passt und wie du dein Grillerlebnis Beiträge: Roland Brückner, Sam Coggin, Gabrielle Cox, Rebecca Crawford, Sam Dixon, Sami Emory, Morten Fauerby, Meredith Johnson, noch individueller gestalten kannst. Ganz nach dem Motto: „It’s your taste, It’s Weber.“ Nathan Ma, Jindrich Novotny, Xenia von Oswald, Mike Parker, Magnus Pettersson, Ben Quinton, Julia Sellmann, Ola Smit Weitere Bildquellen: Getty Images, Gräfe und Unzer (GU), Mike Meyer, Stocksy Lass dich von der Vielfalt all der Gerichte, die auf dem Grill zubereitet werden können, inspirieren und überraschen. Ob Steakliebhaber oder Gemüsejunkie, hier ist für jeden Geschmack etwas da- DRUCK bei. Mein persönlicher Tipp: Wer es möglichst praktisch und einfach möchte, erreicht mit unserem Ernst Kaufmann GmbH & Co. KG strombetriebenen Pulse 2000 die gleichen Ergebnisse und den gleichen Grillgeschmack wie mit her- Raiffeisenstraße 29, 77933 Lahr, Deutschland kömmlich betriebenen Grills. -
We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash -
Main Menu V4 (Read-Only)
BRUNCH Saturdays & Sundays 11am-3pm STARTERS MIMOSA | 3.50 BLOODY MARY | 3.50 THATCHERS FAVORITES TRADITIONAL IRISH BREAKFAST | 12 Irish bangers, black & white pudding, Irish bacon, tater tots, grilled tomatoes, baked beans, two eggs (any style) & a buttered Irish scone COUNTRY FRIED STEAK & EGGS | 12 Country fried steak & two eggs (any style); topped with a creamy country gravy; served with a side of tater tots & choice of toast CORNED BEEF HASH & EGGS | 10 Corned beef hash topped with two eggs (any style); served with a side of tater tots & choice of toast BUILD YOUR OWN OMELET | 10 Three eggs served with choice of two fillings (Swiss, American, cheddar, pepper jack, bacon, sausage, ham, mushrooms, peppers, onions, tomatoes, spinach); served with a side of tater tots & choice of toast AVOCADO TOAST | 10 Two slices of toasted rye bread topped with lightly seasoned avocado & two poached eggs JERSEY BENEDICT | 9 Two poached eggs on a toasted English muffin with Taylor ham & hollandaise sauce; served with a side of tater tots BREAKFAST TOT -CHOS | 8 Scrambled eggs, tater tots, bacon & shredded cheese; topped with diced tomatoes & scallions AMERICAN BREAKFAST | 8 Two eggs (any style) served with choice of breakfast meat (bacon, sausage, Taylor ham, Irish bacon, black & white pudding or Irish bangers), a side of tater tots & choice of toast CLASSIC BREAKFAST SANDWICH | 7 Choose from Taylor ham, bacon, sausage, Irish bangers or Irish bacon & a fried egg with cheese on your choice of bread or in a wrap; served with a side of tater tots FRENCH TOAST STICKS | 6 Six sticks topped with powdered sugar; served with a side of maple syrup SILVER DOLLAR PANCAKES | 6 Eight mini maple pancakes served with a side of butter & maple syrup SIDES Tater Tots | 4 Corned Beef Hash | 4.50 Silver Dollar Pancakes | 3 Bacon | 4 French Toast Stick | 3 Sausage | 2.50 English Muffin | 1 Taylor Ham | 2 Toast (white, wheat, rye) | 1 Irish Bangers | 5 Irish Scone | 0.50 Irish Bacon | 2 Extra Egg (Any Style) | 1 Black & White Pudding | 5 Substitute Egg Whites | 1 . -
Foods to Avoid
Foods to Avoid File: ....... Test Date: ......... Patient: .............. Doctor/Clinic: ................... APPLE Avoid also rosehip tea, apple cider, apple cider vinegar, apple juice, applesauce, crabapple & dried apples. Also found in some chutneys. For reintroduction into diet, place into Day 2. APRICOT Avoid also apricot juice, apricot oil & dried apricots. Also found in some chutneys. For reintroduction into diet, place into Day 3. ARTICHOKE Avoid also burdock root tea & cardoon tea. Can be pickled whole, or the tender base or heart can be canned or frozen while the stalk of the head can be blanched in soups and stews. For reintroduction into diet, place into Day 1. ASPARAGUS Avoid also asparagus tips, sprue, white asparagus. Can be found in soups quiches and soufflés. For reintroduction into diet, place into Day 3. AVOCADO Avoid also avocado oil and alligator pear. Can be found in salads, sauces, dips and mousses or as hor d'œuvre, and is the main ingredient in the mexican dish guacomole. For reintroduction into diet, place into Day 2. BASIL Avoid also pesto sauce and sweet basil. For reintroduction into diet, place into Day 2. BAY LEAF Avoid also sweet bay, bouquet garni, and laurel. Used in meat dishes, milk puddings, soups, stews and sweet white sauces. For reintroduction into diet, place into Day 1. BLACK BEANS Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. Black beans are associated with Latin American cuisine in particular, although they can complement foods from many places.