DOCSLIB.ORG

The Railway Menu Your Local Pub with a Difference Richard and Staff Would Like to Welcome You to the Railway and Hope You Enjoy the Homemade Food Cooked to Order

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Railway Menu Your Local Pub with a Difference Richard and Staff Would Like to Welcome You to the Railway and Hope You Enjoy the Homemade Food Cooked to Order THE RAILWAY MENU YOUR LOCAL PUB WITH A DIFFERENCE RICHARD AND STAFF WOULD LIKE TO WELCOME YOU TO THE RAILWAY AND HOPE YOU ENJOY THE HOMEMADE FOOD COOKED TO ORDER. FOOD SERVED MONDAY TO SATURDAY – 11.30AM ‘TIL 9PM SUNDAY – 12 ‘TIL 8 PM SELECTED MEALS 2 FOR £10.95 12 – 5PM MON – FRI (EXC. BANK HOLIDAYS) MONDAY NIGHTS ARE QUIZ NIGHT + ‘CRACK THE SAFE’ STARTS 9.30PM NEW GRILL NIGHT – EVERY WEDNESDAY FRIDAY NIGHTS ARE KARAOKE NIGHTS 9.30PM TILL LATE SUNDAY LUNCH MENU – 2 ROASTS FOR £15.95 1 BIRSTALL LANE, DRIGHLINGTON TEL – 0113 287 9001 RAILWAYINN2.ORG.UK Prices as of July 2016 DELICIOUS STARTERS HOMEMADE SOUP OF THE DAY £3.50 SERVED WITH A WARM CRUSTY ROLL AND BUTTER HOMEMADE GIANT YORKSHIRE PUDDING £3.00 SERVED WITH A RICH BEEF GRAVY CLASSIC PRAWN COCKTAIL £6.00 A CLASSIC COMBINATION OF SALAD, ROYAL GREENLAND ICELANDIC PRAWNS AND A HOMEMADE MARIE ROSE SAUCE. SERVED WITH BROWN BREAD & BUTTER. HALF RACK OF PORK BBQ RIBS £6.95 DRIZZLED WITH BBQ SAUCE & SERVED WITH CHOPPED SALAD RAILWAY NACHOS WITH JALAPENOS, SALSA & CHEESE (V) £5.95 SERVED WITH GUACAMOLE AND SOUR CREAM (ADD BEEF CHILI £1.50 EXTRA) NEW HOG ROAST PORK & APPLE TERRINE £6.95 SERVED WITH RELISH, MIXED LEAVES AND TOASTED BREAD & BUTTER HE LOADED POTATO SKINS T £6.50 WITH EITHER BACON & CHEESE OR BBQ PULLED PORK DEEP FRIED BLACK PUDDING IN A CRISPY BATTER £4.95 SERVED ON A SALAD GARNISH AND WITH A TOMATO RELISH CREAMY GARLIC MUSHROOMS £6.50 SAUTÉED MUSHROOMSR IN GARLICAILWAY, BRANDY AND CREAM SAUCE SERVED ON TOASTED CIABATTA BREADED BRIE (V) £6.50 TWO WEDGES OF BRIE COATED IN A LIGHT BREADCRUMB , DEEP FRIED AND SERVED WITH A CUMBERLANDMENU SAUCE RICHARDBATTERED AND CHICKEN STAFF GOUJONS WOU LD LIKE TO WELCOME Y OU TO £6.95 STRIPES OF TENDER CHICKEN BREAST IN OUR LIGHT CRISPY BATTER, SERVED WITH A HE AILWAY AND HOPE YOU ENJOY THE T SWEETR CHILI SAUCE AND SALAD GARNISH HOMEMADE FOOD COOKED TO ORDER SHARING PLATTERS NEW INDIAN PLATTER F OOD S ERVED £11.95 M CHICKENONDAY TIKKA TO STRIPS FRIDAY, VEGETABLE – 11.30 & SPINACH ‘TIL PAKORAS 2PM –, LAMB 5 ‘TIL SAMOSAS 9PM, POTATO DUMPLINGSSATURDAY & MINI POPADOMS – 11.30. SERVED ‘TIL WITH 9 PM SALAD GARNISH, MANGO CHUTNEY & MINT RIATA SUNDAY – 12 ‘TIL 8 PM NEW SEAFOOD PLATTER £12.50 LUNCHTIMES - SELECTED MEALS 2 FOR £10.50 GREENLIP MUSSELS WITH SPICY TOMATO TOPPING, DUSTED BABY CALAMARI, CHILLI MANGO (EXC. BANK HOLIDAYS) A VAILABLE PRAWNS, MACKERAL11.30 GOUJONS – 2PM, BEER M BATTEREDON – FGURNARRI D & SHRIMP CRACKERS. SERVED WITH SALAD GARNISH, SWEET CHILI SAUCE AND HOMEMADE TARTAR SAUCE. EARLY BIRD MENU AVAILABLE MONDAY TO FRIDAY 5 ‘TIL 7PM - 2 COURSES - £12.50 (EXC. BANK HOLIDAYS) STEAK NIGHT – EVERY WEDNESDAY £21.50 FOR 2 8OZ STEAK MEALS & A BOTTLE OF WINE Prices as of July 2016 SUNDAY LUNCH MENU – 2 ROASTS FOR £13.50 1 BIRSTALL LANE, DRIGHLINGTON TEL – 0113 287 9001 *NEW! KARAOKE NIGHT – EVERY FRIDAY* HOMEMADE TRADITIONAL PUB FAVORITES MEAT AND POTATO PIE £8.95 TENDER CHUNKS OF BEEF IN A RICH GRAVY TOPPED WITH POTATO AND A THICK SHORT CRUST PASTRY. SERVED WITH HOMEMADE CHIPS AND EITHER MUSHY PEAS OR FRESH VEGETABLES. SAUSAGE,PORK & CIDER COBBLER. £9.50 PLUMP HONEY ROAST PORK SAUSAGES, TENDER PORK BELLY COMBINED WITH FRESH WINTER VEGETABLES IN A RICH GRAVY. TOPPED WITH SAVORY SAGE SCONES. LASAGNE £8.95 SERVED WITH A CRISP HOUSE SALAD. WHY NOT ENJOY WITH A SIDE ORDER OF GARLIC BREAD? CHILLI CON CARNE (G) £8.50 A TRADITIONAL MIX OF MINCED BEEF, HERBS & SPICES, CHILLI AND RED WINE. SERVED WITH EITHER HOMEMADE CHIPS, JACKET POTATO OR BOILED RICE. PEPPERED STEAK (G) £11.25 STRIPS OF STEAK IN A CREAMY CRACKED PEPPER SAUCE. SERVED WITH EITHER CHIPS, RICE OR JACKET POTATO. TRADITIONAL COTTAGE PIE (G) £8.50 MINCED BEEF, DICED CARROTS & ONION IN A RICH GRAVY TOPPED WITH CREAMY MASHED POTATO & GRATED CHEESE AND GRILLED UNTIL GOLDEN BROWN. SERVED WITH EITHER A HOUSE SALAD OR FRESH VEGETABLES. TRADITIONAL STEAMED LAMB SUET PUDDING £12.95 TENDER LAMB COOKED IN A RICH RED WINE GRAVY WITH HERBS. SERVED WITH MASHED POTATO AND FRESH VEG PORK AND CHORIZO TABLECLOTH STAINER (G) £9.25 A HOT & SPICY COMBINATION OF PORK, TOMATOES, PEPPERS, CHILIES, RED WINE, BLACK EYED BEANS, BUTTERNUT SQUASH AND ONION FINISHED WITH A DASH OF SOUR CREAM. SERVED WITH EITHER CHIPS, RICE OR JACKET. MINCED BEEF & ONION PIE £8.50 SERVED WITH CHIPS AND VEGETABLES ROAST OF THE DAY £8.95 A CHOICE OF ROASTS WITH ALL THE TRIMMINGS CHICKEN & MUSHROOM MADRAS (G) £8.95 TENDER CHICKEN COOKED IN AUTHENTIC INDIAN SPICES AND SERVED WITH EITHER CHIPS OR RICE AND A WARM NAN BREAD Prices as of July 2016 CHICKEN DISHES PAN-FRIED ITALIAN CHICKEN (G) £10.50 A PLUMP CHICKEN BREAST PAN-FRIED WITH MOZZARELLA CHEESE FINISHED IN THE OVEN THEN TOPPED WITH A PIQUANT ITALIAN SAUCE. BLACKENED CAJUN CHICKEN (G) £9.95 MARINATED WITH SPICES AND TOMATO CHICKEN KIEV £10.95 ALL OF THE ABOVE CHICKEN DISHES ARE SERVED WITH EITHER, HOMEMADE, CHIPS OR JACKET, SALAD OR VEGETABLES SOUTHERN-FRIED CHICKEN £9.95 A GENEROUS PORTION OF CHICKEN COATED IN A COMBINATION OF HERBS & SPICES ACCOMPANIED BY ONION RINGS AND COLESLAW AND SERVED WITH HOMEMADE CHIPS OR JACKET CHICKEN AND CHORIZO PASTA BAKE £9.95 A CREAMY COMBINATION OF CHICKEN AND CHORIZO SAUSAGE TOPPED WITH BREADCRUMBS BAKED UNTIL BROWN, SERVED WITH GARLIC BREAD AND A CRISP HOUSE SALAD FISH DISHES FRESH BATTERED HADDOCK £10.25 SERVED WITH HOMEMADE CHIPS OR JACKET, MUSHY OR GARDEN PEAS WHITBY BREADED WHOLE TAIL SCAMPI £10.95 SERVED WITH HOMEMADE CHIPS OR JACKET AND GARDEN PEAS NEW SALMON AND DILL FISHCAKES £9.95 A LIGHT MIX OF FRESH SALMON, DILL AND MASHED POTATO, LIGHTLY BREADED AND DEEP FRIED, SERVED WITH EITHER CHIPS OR JACKET & SALAD OR VEG. SEAFOOD PIE £10.95 SALMON, HADDOCK, PRAWNS AND SMOKED MACKEREL IN A CREAMY SAUCE TOPPED WITH MASHED POTATO AND GRILLED UNTIL GOLDEN BROWN. SERVED WITH SALAD OR FRESH VEGETABLE NEW GRILLED HAKE WITH LEMON & ROSEMARY CRUST £10.95 SERVED WITH SALAD OR VEGETABLES & A CHOICE OF POTATOES AND HOMEMADE TARTAR SAUCE WARNING – FISH DISHES MAY CONTAIN SMALL BONES Prices as of July 2016 RIBS, GRILLS & BURGERS THE RAILWAY MIXED GRILL £17.50 A BELLY-BURSTING COMBINATION OF TWO LAMB CHOPS, GAMMON STEAK, SIRLOIN STEAK, PORK STEAK, BLACK PUDDING, AND A FRIED EGG. SERVED WITH HOMEMADE CHIPS OR JACKET AND GARDEN PEAS 8OZ FILLET STEAK £19.95 SUCCULENT STEAK COOKED TO YOUR LIKING AND SERVED WITH EITHER HOMEMADE CHIPS OR JACKET AND SALAD OR VEGETABLES. 10OZ SIRLOIN STEAK £17.95 SUCCULENT STEAK COOKED TO YOUR LIKING AND SERVED WITH EITHER HOMEMADE CHIPS OR JACKET AND SALAD OR VEGETABLES. 10OZ GAMMON STEAK £11.95 SERVED WITH EITHER HOMEMADE CHIPS OR JACKET, GARDEN PEAS, EGG AND PINEAPPLE ALL STEAK DISHES ARE SERVED WITH MUSHROOMS, ONION RINGS AND GRILLED TOMATO A DELICIOUS STEAK SAUCE FOR £1.50 PEPPERCORN SAUCE MUSHROOM SAUCE SPICY BBQ WHISKY SAUCE THE RAILWAY CHICKEN AND RIBS COMBO £12.95 A GENEROUS HALF RACK OF RIBS A PLUMP CHICKEN BREAST ALL COATED IN OUR OWN DELICIOUS WHISKY BBQ SAUCE. SERVED WITH HOMEMADE CHIPS OR JACKET POTATO AND COLESLAW. THE RAILWAY BURGER £10.25 OUR ORIGINAL AND DELICIOUS 6OZ BEEF BURGER SERVED WITH BACON, CHEESE, RELISH & SALAD SERVED IN A TOASTED BRIOCHE BUN. SOUTHERN FRIED CHICKEN BURGER £9.95 A GENEROUS PORTION OF CHICKEN COATED IN A MIX OF HERBS AND SPICES AND DEEP FRIED, SERVED IN CIABATTA BUN WITH LETTUCE AND TOPPED WITH SALSA AND SOUR CREAM. BBQ PULLED PORK BURGER £10.95 OUR 6 OZ BURGER TOPPED WITH A GENEROUS PORTION OF OUR BBQ PULLED PORK , CHEESE, RELISH AND SALAD , SERVED IN A TOASTED BRIOCHE BUN. NEW RAILWAY SLIDERS £11.25 A TRIO OF OUR FAVORITE BURGERS, RAILWAY BURGER WITH BACON & CHEESE, SPICY LAMB BURGER WITH MINT RAITA & STICKY THAI PORK BURGER WITH SOUR CREAM. SERVED IN MINI BRIOCHE BUNS. ALL BURGERS ARE SERVED WITH HOMEMADE CHIPS AND COLESLAW Prices as of July 2016 VEGETARIAN DISHES VEGETABLE STROGANOFF (G) (V) £8.95 A SELECTION OF FRESH VEGETABLES COOKED IN A CREAMY TOMATO SAUCE SERVED WITH EITHER HOMEMADE CHIPS OR JACKET AULIFLOWER HEESE ART NEW C C T (G) (V ) £9.25 CAULIFLOWER FLORETS IN A CREAMY CHEDDAR CHEESE SAUCE, TOPPED WITH MOZZARELLA & MATURE CHEDDAR CHEESE, SERVED WITH SALAD AND CHOICE OF POTATOES. ROASTED STUFFED RED PEPPER (V) £8.50 A PLUMP RED PEPPER STUFFED WITH A DELICIOUS MIX OF CUSS CUSS , VEGETABLES, & CHILI KICK. SERVED WITH A CRISP HOUSE SALAD AND A FRESH TOMATO SAUCE NEW BAKED GNOCCHI WITH TOMATO & BASIL (V) £7.95 PLUMP POTATO GNOCCHI IN A TOMATO & BASIL SAUCE TOPPED WITH CHEESE & BAKED. SERVED WITH A CRISP HOUSE SALAD. SPICY VEGETABLE BURGER (V) £6.95 RED KIDNEY BEANS, GREEN PEPPERS, CARROTS AND ONIONS SEASONED WITH CHILI AND PAPRIKA. SERVED IN A TOASTED BRIOCHE BUN WITH SALAD AND SWEET ONION RELISH SMALL APPETITE MENU A SELECTION OF OUR POPULAR DISHES REDUCED IN SIZE FOR CUSTOMERS WITH SMALLER APPETITES. TRADITIONAL COTTAGE PIE (G) £4.95 ROAST OF THE DAY £4.95 A CHOICE OF ROASTS WITH ALL THE TRIMMINGS CLASSIC LASAGNE £4.95 SERVED WITH A CRISP HOUSE SALAD. WHY NOT ENJOY WITH A SIDE ORDER OF GARLIC BREAD? WHITBY BREADED WHOLETAIL SCAMPI £5.50 SERVED WITH HOMEMADE CHIPS OR JACKET AND GARDEN PEAS SEAFOOD PIE £5.50 FRESH BATTERED HADDOCK £5.50 SERVED WITH HOMEMADE CHIPS OR JACKET, MUSHY OR GARDEN PEAS BREADED CHICKEN GOUJONS £4.95 BEEF BURGER £4.95 CHEESE BURGER £4.95 FISH FINGERS £4.95 BACON & CHEESE PASTA £4.95 Prices as of July 2016 LUNCHTIME OFFER – TWO FOR £10.95 OFFER AVAILABLE MONDAY TO FRIDAY 11.30AM TO 5.00PM (EXCLUDING BANK HOLIDAYS) BANGERS & MASH - £6.25 PLUMP BEST PORK SAUSAGES, CREAMY MASHED POTATO AND A RICH GRAVY MINCED BEEF PIE - £8.50 SERVED WITH CHIPS OR JACKET & VEGETABLES OR SALAD.
Load more

Recommended publications
  • Cookbook Committee Special Thanks to Jenn Springer for the Wonderful Idea and Countless Hours Collecting and Typing Recipes ~ As Well As Her Committee
    2009 | www.frogtummy.com . Cookbook Committee Special thanks to Jenn Springer for the wonderful idea and countless hours collecting and typing recipes ~ as well as her committee. Jenn Springer Gennessa Robbins Relief Society Presidency 2009- PRESENT Robin Rudd Melanie Butler Kathy Robbins Staci Potter Relief Society Presidency 2006- 2009 Vicki Christensen Helen Schenck DeAnn Hoggan Krista Hansen Appetizers ..................................................... 16 Texas Caviar ................................................................................................... 17 Sun-dried Tomatoes (well, sort of) ............................................................... 17 Open-Face Crab Ciabatta .......................................................................... 18 Cheese Spread .............................................................................................. 18 Cheese Fondue ............................................................................................. 18 Stuffed Mushrooms ........................................................................................ 19 Stuffed Mushrooms ........................................................................................ 19 Fantastic Ranch Cheese Balls ..................................................................... 20 Tomato & Cream Cheese Appetizer .......................................................... 20 Ham Cheese Ball ........................................................................................... 20 Lettuce Wraps ...............................................................................................
    [Show full text]
  • Starters British Specialties from the Grill
    V Vegetarian V Vegan STARTERS CAJUN CHICKEN STRIPS BBC FRIES PLOUGHMAN’S REPAST Tender strips of chicken with a spicy batter, Topped with house-made spicy vegetarian A classic pub repast with wedges of English cheddar deep-fried and served with ranch dressing ..................9.25 black bean chili, mild cheddar and sour cream v .........9.50 OR stilton, fresh fruit, pickled onions, pepperoncinis, Branston pickle and a whole wheat mini loaf v ....... 10.25 FRIED ZUCCHINI ISLE FRIES Zucchini rounds deep-fried in our special Topped with house-roasted corned beef, jack cheese, BBC beer batter and served with ranch dressing v ............ 7.75 chives and sour cream ........................................................ 10.50 Our house-made spicy vegetarian black bean chili served with sour cream v ............................... 5.50/7.00 BANGER ROLLS SMOKED SALMON PLATE Puff pastry is wrapped around an English sausage Served with capers, cucumbers, tomatoes, SEAFOOD CHOWDER filling and served with HP sauce ....................................... 8.50 red onions, cream cheese and a toasted bagel ........ 10.50 Our house specialty, a creamy Manhattan-style chowder .......................................................................... 5.50/7.00 APPETIZER COMBO HUMMUS PLATE A tantalizing combination of the three starters House-made hummus served with pesto, SOUP OF THE DAY above .............................................................................................9.25 fresh seasonal vegetables and pita bread v ................
    [Show full text]
  • The Art of Pie Making
    References UTAH STATE UNIVERSITY EXTENSION Charley, H. Food Science . (1970). New York: John Wiley & Sons. 100 EAST CENTER STREET, L600 Bennion, M. and O. Hughes. Introductory Foods. (1975). New York: Macmillan PROVO, UT 84606 Publishing Co. 801-851-8460 http://www.globalgourmet.com/food/special/perfectpastry/dough.html (accessed 10/18/2009) http://southernfood.about.com/cs/pierecipes/a/piecrust.htm?p=1 (accessed 10/18/2009) The Art of Pie Making Easy as UTAH STATE pie ! UNIVERSITY EXTENSION Contents • Pie Making Basics 100 East Center Street, L 600 Provo, Utah 84606 • Pie Recipes Phone: 801-851-8460 Fax: 801-343-8463 http://extension.usu.edu/utah Compiled by Marie Anderson and Jana Darrington. November 2009 Utah State University is an affirmative action, equal opportunity institution. Page 2 Page 11 Pie Making High quality pastry usually includes four basic ingredients Basic Recipe that contribute to the characteristics of tenderness, flakiness, (from Traditional Meat Pie by Gaston Cloutier and Miss crispness and color: namely flour, fat, salt and water. These Hilda’s Meat and Potato Pie by Emeril Lagasse, from characteristics depend upon those ingredients, their www.foodnetwork .com ) proportions, and the way they are manipulated. Basic Pie Crust for a Savory Pie Flakiness results when small particles of fat are coated with moistened flour/dough then flattened into thin layers as the 3 cups plus ¼ cup all-purpose flour dough is rolled out. When baked, the fat melts and is 1 teaspoon salt absorbed by the dough. 2 sticks cold unsalted butter, cut into 1/2-inch pieces Flakiness in pastry depends on: ¼ cup cold solid vegetable shortening Character of the fat (solid versus melted or liquid fat) 5 to 6 tablespoons ice water Consistency of solid fat Type of flour used Sift the flour and salt into a large bowl.
    [Show full text]
  • A Study of the Nutritional Experiences of Older People in Hospital
    A STUDY OF THE NUTRITIONAL EXPERIENCES OF OLDER PEOPLE IN HOSPITAL By Samantha Jean Pollitt Thesis submitted in partial fulfilment of the requirements for the award of Masters of Science by Research Awarded by University of Central Lancashire September 2003 ABSTRACT Knowing what it feels like for older patient's eating in hospital is central to nurses giving quality nutritional care. The aim of this study was to gain insight into the phenomena of nutritional care from the patients' perspective, by exploring older people's experiences and feelings in relation to the provision of food in hospital. A descriptive study design was employed to enable patient's own words to offer insight into their experiences. Data were collected from individual interviews with fifteen patients, and analysed according to the principles of phenomenology. Four key themes emerged from the data: Making choices, anticipation, eating behaviour, and appreciation. The findings are based on informant's descriptions of the specific themes, and their general feeling of each theme being experienced either positively or negatively, and indicate patients' experience of eating was an 'evolving process', termed the 'eating process continuum', that began even before patients received their food. This process was affected by issues such as the variety of foods offered, the content of the meals and the nursing care given at mealtimes. The results of this study will inform nursing practice by describing the participants' experiences from their own viewpoint, and may assist nurses
    [Show full text]
  • Company Name Award Entry Pie Class* A. F. Huddleston's Butchers Ltd Gold 4458 Pork Pie 2 A
    Company Name Award Entry Pie Class* A. F. Huddleston's Butchers Ltd Gold 4458 Pork Pie 2 A. F. Huddleston's Butchers Ltd Silver 4459 Lamb Hot Pot Pie 11 A. F. Huddleston's Butchers Ltd Silver 4456 Steak Pie 7 A.E Ross & son T/A Lawns Farm Shop Silver 4831 Lamb and Mint Pie 11 A.E Ross & son T/A Lawns Farm Shop Bronze 4832 Pheasant & Tarragon Pie 15 A.E Ross & son T/A Lawns Farm Shop Bronze 4830 Chicken And Leek Pie 13 Addington Pies Gold 4898 In the Net Pie 17 Addington Pies Silver 4436 Addington Steak and Kidney Pie 6 Addington Pies Silver 4439 Moroccan Goat Tangine Pie 16 Addington Pies Silver 4438 BBQ Chicken and Ham Pie 21 Addington Pies Bronze 4437 Angus The Bishop and The Old Speckled Hen Pie 20 Addington Pies Bronze 4435 Addington Chicken and Haggis Pie 14 AE.Chambers Ltd Gold 4424 Steak and Gravy Pie 7 AE.Chambers Ltd Silver 4421 Pork Pie 2 AE.Chambers Ltd Bronze 4425 Chamber's Turkey Ham and Cranberry Pie 3 AE.Chambers Ltd Bronze 4422 Charcoal Ploughmans 3 AE.Chambers Ltd Bronze 4423 Bury Pork Pie 3 AE.Chambers Ltd Bronze 4427 Chamber's Steak and Ale Pie 8 Aldi Silver 4652 Aldi Specially Selected Chicken Ham Hock and Leek 14 Aldi Silver 4650 Aldi Plant Menu - Vegan Pasty 19 Andy Saunders Catering Gold 4702 Andy Saunders Catering Steak and Stilton Pie 9 Andy Saunders Catering Silver 4703 The Plough Pie 20 Bakeshack Gold 4582 Bakeshack Pheasant with Goji Berries and Chestnuts in Port Pie 15 Bakeshack Bronze 4155 Bakeshack Chinese Black Peppered Beef with Water Chestnuts Pie 16 Bakeshack Bronze 4584 Bakeshack Chinese Wheat Gluten
    [Show full text]
  • Beef Encounter
    BEEF ENCOUNTER Sheila has been posting recipes and updating the blog and also encouraging me to put “pen to paper” I eventually checked out the blog, and immediately noticed a glaring omission under the “food for thought tab” – Beef! Beef is the preferred meat choice of many, which is not that surprising when you examine the numerous forms it takes. So many joints to choose from, so many ways of cooking. Roasting a delicious rib of beef or a lovely piece of Sirloin (so special that a king knighted it). Cuts of silver-side, Topside or brisket all splendid for pot roasting. Chuck steak for stews and casseroles, meat and potato pie. (accompanied by mushy pies) Mince, Ragu sauce, a perfect burger- the list is endless. Ask your butcher for a lamb steak and that’s what you get. With beef you will be asked “do you want Rib eye, Porterhouse, entrecôte, rump?” There is another cut, our favourite in France Onglet (in England it’s called skirt or feathered steak) Griddle very quickly over a high heat and preferable served rare, otherwise, it is far too tough. It has more bite then more fashionable (and expensive) steaks but makes up for it in flavour. See recipe Onglet is relatively inexpensive, however, may restaurants in the UK are now charging a premium for it. Beef Offal: Delia Smiths steak and kidney pudding – delicious. See recipe Which other meat can you enjoy raw? Steak Tartare or Carpaccio of beef. The appreciation of all food, not just beef starts with eyes. A lovely piece of matured beef should be plum red, with its on covering of fat a rich creamy yellow, which is firm to the touch.
    [Show full text]
  • The History of William Hulme's Grammar School Manchester 1887-1980 K. P. Thompson, B.A
    THE HISTORY OF WILLIAM HULME'S GRAMMAR SCHOOL MANCHESTER 1887-1980 BY K. P. THOMPSON, B.A. Acknowledgements The author would like first of all to express his sincere appreciation of the great honour done to him by Mr. D.Lloyd Griffiths, F.RC.S., until recently the Chairman of the Governors of William Hulme's Grammar School, Manchester, in inviting him to write this book. He would also like to thank him for the generous help he has received from him in its compilation and revision. His deep thanks are also due to Dr. C. G. Eastwood for the unselfish way in which he made available to him the materials he had gathered about the school over many years. He is also very grateful for the help of his former colleagues especially the late Mr. D.M. Williams and Mr. C.J. Lowe with the text and Mr. R.A. Haynes over the photographs. The valuable suggestions of Mr. W.N. Brewood, a Governor of the School, and Miss H. Lofthouse, a former Librarian ofChetham's Library, have been of great help in the elucidation of William Hulme's somewhat obscure history. Photostats of evidence in their possession kindly sent by Dr. H.L.A. Hart, the Principal of Brasenose College, Oxford, and by the Deputy Librarian of Gray's Inn have provided useful confirmation of some details of William Huhne's biography, on which letters from Lord Clitheroe and Mr. P. Hesketh have also shed interesting light. The author would also like to thank Mr. H.R. Mainprice and Mr.
    [Show full text]
  • Magazine St Andrew's Brinsworth St Mary's Catcliffe St Helen's Treeton
    Magazine September 2010 The Rivers Team is a group of four Anglican Churches: St Andrew’s Brinsworth St Mary’s Catcliffe St Helen’s Treeton St Lawrence’s Tinsley September & October Diary Dates Thursday 2nd September St Andrew‘s Focus Group, 7:30pm Sunday 5th September CPAS & Tearfund gift day Thursday 9th September English Heritage open day at St Helen‘s Saturday 11th September Sign Language course - St Helen's Church, 10.00 - 11.30 Coffee morning – St Helen‘s Church, 10.00am -12.00 noon Tuesday 14th September Team Council, St Helen‘s Church, 7:30pm Wednesday 15th September St Mary‘s Focus Group, 7:30pm Saturday 18th September Sign Language course - St Helen's Church, 10.00 - 11.30 Coffee morning – St Helen‘s Church, 10.00am -12.00 noon Tuesday 21st September St Lawrence‘s Church Council— 7:00pm Saturday 25th September The Bigger Breakfast! International men's breakfast day.—Treeton Baptist Church, 9:00am, Guest Speaker Max Wigley - Chaplain, Yorkshire County Cricket Club. Contact Chris Leverton to book. Outreach event. Tuesday 28th September St Andrew‘s & St Mary‘s Church Council—St Mary‘s Church, 7:30pm Friday 1st October Team Harvest supper with Barn Dance - Treeton Community Centre - 7.00 for 7.30pm start (Supper first) Saturday 2nd October Diocesan Development Day on Fresh Expressions - 9.30 - 15.30 - Philadelphia campus (St Thomas Church Sheffield) - to book a place speak to a staff member ASAP. Tuesday 5th October St Andrew‘s Centre Meeting—St Andrew‘s Centre, 7:30pm 2 Editorial by David Bent: Team Rector Swimming The Race I recently had a couple of texts from a friend on holiday along the following lines: ―Spent the afternoon sitting by the pool‖ and ―Just sitting by the pool.‖ I was reminded of this while I was ploughing up and down the pool at St Anne‘s early one morning.
    [Show full text]
  • 02-21B February Supplement
    The British Isles Historic Society Heritage, History, Traditions & Customs 02-21b February Supplement Editors Comments: The Foods of the British Isles: The purposes of the first two British Isles British cuisine is the heritage of cooking Historic Society newsletters in February are an effort traditions and practices associated with the United to introduce those with a British Isles heritage but Kingdom of Great Britain and North Ireland. The have never had the pleasure to travel to the British British Isles includes both United Kingdom and the Isles the fantastic variety of deli dishes that have Republic of North Ireland (EIRE) for the purposes of made the individual customs and traditions of discovering Island deli dishes. The individual cultures England, North Ireland, Scotland, Wales, The Isle of and traditions of England, Scotland, Wales, Isle of Man, Cornwall and the Republic of Ireland so unique Man, Cornwall, Northern Ireland and the Republic of and distinctive. Ireland are diverse and have varying degrees of Canada has no distinct foods that they can overlap and distinctiveness. claim Canadian. Many of the American dishes are Well-known traditional British Isle dishes revisions of the original British Isles dishes by British include full breakfast, fish and chips, the Christmas chefs with U.S. ingredients. dinner, the Sunday roast, steak and kidney pie, Dining out in Canada consists of Chinese food, shepherd's pie, and bangers and mash. British Isles hamburgers, pizza, or some other fast food chain’s cuisine has many regional varieties within the menu. I personally would like to see the Irish, English broader categories of British Isles.
    [Show full text]
  • The British Pie Awards Full Winners List 2017
    The British Pie Awards Full Winners List 2017 Supreme Champion Name of Winning Pie Produced By Award Dickinson & Morris Melton Mowbray Pork Pie Walker and Son Small Producer Award Sponsored By Name of Winning Pie Produced By Award Recognises the Small Producer Chicken, Leek & Parmesan Pie From Ben's Kitchen Sponsored by Heygates Class 1 Sponsored By Name of Winning Pie Produced By Award Dickinson & Morris Melton Mowbray Pork Pie Walker and Son Class Champion M&S Melton Mowbray Pork Pie Walker and Son Highly Commended Hand Crafted Large Melton Mowbray Pork Pie, 454g Ye Olde Pork Pie Shoppe Highly Commended Melton Mowbray Pork Pie Co-op Melton Mowbray Pork Pie Walker and Son Gold Sponsored by The Melton Mowbray Building Hand raised pork pie Leeson Family Butchers Silver Society Morrisons Melton Mowbray Pork Pie Walker and Son Silver Sainsbury's Melton Mowbray Pork PIe Walker and Son Silver MELTON MOWBRAY PORK PIE MRS KINGS PORK PIES Silver MELTON MOWBRAY PORK PIE MRS KINGS PORK PIES Silver Melton Mowbray Pork Pie Nelsons Butchers Ltd Silver Class 2 Sponsored By Name of Winning Pie Produced By Award Walkers Fluted 440g Pork Pie Walker and Son Class Champion Co-op 4 Snack Cured Classic Pork Pie Walker and Son Highly Commended Pork Pie Tailormade foods Highly Commended Small Stand Pie B & M Collins & Sons Gold Small Pork Pie B & M Collins & Sons Gold Walkers Fluted 300g Pork Pie Walker and Son Gold Sainsbury's Individual 5oz Melton Mowbray Pork Pie Walker and Son Gold Walkers 140g Pork Pie Walker and Son Gold Homemade traditional pork pie
    [Show full text]
  • Bitten, We Proudly Champion the North
    ISSUE 08 FEBRUARY/MARCH 2016 FREE FOOD / DRINK / TRAVEL / LIFE 1 Contents 26 Bolster Moor Pies 05 19 37 52 Simnel Cake Ox Club The Pie-Off Travel 06 22 40 56 Bites Rise of Pies Spices Directory 13 33 42 58 The Pass Football Pies Good Pastry Q&A Guide 2 3 NORTHERN HEROES Bury Simnel Cake imnel Cakes come in Trade Bazaarʼ at Covent – cakey biscuits are a very Smany shapes and sizes, Garden in 1845. Practically Lancashire thing.) but none as distinctive, nor as the entire town took a day trip Baked to be eaten during the richly satisfying as the ones to gawp at it. Easter period, it was originally they bake in Bury – which is A springtime celebration destined to fuel us through the why the town’s recipe is the cake, the filling consists of long days of Lent – specifically one that’s become Britain’s mixed dried fruits with nuts, for the middle Sunday when, best loved. An early form cherries and peel. It’s covered for one glorious day only, of viral marketing might with icing (often with toasted the forty day fast would be have something to do with marzipan) and decorated relaxed, and we could have our its pre-eminence. That and with 11 sugar or paste balls – cake and eat it. So that makes the fact that it tastes so darn probably representing the 11 it March 6th this year. good. In the 19th Century, the good apostles. The naughty town presented a whopping one doesn’t deserve a slice of 70lb Bury Simnel to Queen anyone’s cake, really.
    [Show full text]
  • SOLIHULL Weekly Menu 15 March – 21 March
    SOLIHULL Weekly menu 15 March – 21 March Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch Beef Bourguignon Steamed Cod with a Roast Pork with Homemade Cottage Battered Haddock Hunters chicken with Roast leg of lamb with mushrooms and Rustic Tomato Sauce apple sauce pie topped with a with tartar sauce and a rich Barbecue with rosemary and silver skin onions fluffy potato topping lemon Sauce mint jus Gammon steak with Turkey a la king with Haddock and spring Lambs liver with a Chicken Thai Green Meatloaf with a rich Fillet of Seabass with a parsley sauce peppers and a white onion fish cakes rich onion gravy Curry served with onion Gravy a lemon sauce wine sauce rice Sliced potatoes Croquette potatoes Roasted potatoes Dauphinoise Chipped potatoes Diced potatoes Roast potatoes Mashed potatoes Mashed potatoes Mashed potatoes potatoes Mashed potatoes Mashed potatoes Mashed potatoes Cauliflower Green beans Braised Leeks Mashed potatoes Garden peas Savoy cabbage Broccoli Carrots Peas Carrots Sugar snap peas Mushy peas Steamed carrots Cauliflower cheese Red Cabbage Sticky Toffee Poached pears with Semolina with Spotted dick with Banoffee sponge Spiced plum Date sponge Pudding served with red wine and strawberry jam custard crumble with fruit pudding with Custard cinnamon compote custard Supper Red lentil soup Sweet potato and Mulligatawny soup Vegetable Soup Carrot and orange Cream of potato and Butternut squash carrot soup soup leek soup soup Honey and mustard Tomato and cheese Pasta bolognaise Breaded mushrooms Spaghetti on toast
    [Show full text]