Charcuterie Cured & Smoked Meats

Total Page:16

File Type:pdf, Size:1020Kb

Charcuterie Cured & Smoked Meats CHARCUTERIE CURED & SMOKED MEATS Iberico Ham Bone-In P.D.O Iberico Ham Boneless P.D.O Parma Ham Boneless P.D.O Weight /Quantity 8kg Weight /Quantity 5kg Weight /Quantity 7kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €38.60 £28.95 PRICE: €58.60 £43.95 PRICE: €21.90 £16.43 CODE: 16017 CODE: 16014 CODE: 16000 Serrano Ham Boneless Prosciutto Boneless Bayonne Ham Boneless Weight /Quantity 6kg Weight /Quantity 5.4kg Weight /Quantity 6kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €14.90 £11.18 PRICE: €16.70 £12.53 PRICE: €19.80 £14.85 CODE: 16007 CODE: 16005 CODE: 16009 Connemara Air Dried Ham Connemara Air Dried Pork Connemara Air Dried Lamb Weight /Quantity 2.5kg Weight /Quantity 1kg Weight /Quantity 1kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €50.85 £38.14 PRICE: €42.90 £32.18 PRICE: €65.85 £49.39 CODE: 18243 CODE: 18242 CODE: 18241 French Ham Cooked Coppa Bresaola - Air Dried Beef Weight /Quantity 7.5kg Weight /Quantity 1.25kg Weight /Quantity 1.7kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €11.30 £8.48 PRICE: €18.90 £14.18 PRICE: €35.90 £26.93 CODE: 16033 CODE: 16024 CODE: 16025 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 1 1 CHARCUTERIE SLICED MEATS Chorizo Sausage Chorizo Sausage Cooked Chorizo Small Weight /Quantity 1kg Weight /Quantity 1.7kg Weight /Quantity 250g Price Unit : KILO Price Unit : KILO Price Unit : EACH PRICE: €10.90 £8.18 PRICE: €11.90 £8.93 PRICE: €2.80 £2.10 CODE: 16119 CODE: 16115 CODE: 16125 Danish Salami Whiskey Salami Salami Milano Weight /Quantity 1.7kg Weight /Quantity 1.7kg Weight /Quantity 1.8kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €7.90 £5.93 PRICE: €12.80 £9.60 PRICE: €15.50 £11.63 CODE: 16116 CODE: 16160 CODE: 16102 Salami Herbs Salami Black Pepper Saucisson Sec Weight /Quantity 2.4kg Weight /Quantity 1kg Weight /Quantity 1kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €14.80 £11.10 PRICE: €14.80 £11.10 PRICE: €13.80 £10.35 CODE: 16113 CODE: 16111 CODE: 16105 Mortadella with Pistachios Lomo Pancetta Round Weight /Quantity 2kg Weight /Quantity 1.7kg Weight /Quantity 1.4kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €8.90 £6.68 PRICE: €20.65 £15.49 PRICE: €14.60 £10.95 CODE: 16104 CODE: 16058 CODE: 16020 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 2 2 CHARCUTERIE SLICED MEATS Alsace Smoked Black Lard Pancetta Flat Belly of Pork Smoked Weight /Quantity 1.5kg Weight /Quantity 1.4kg Weight /Quantity 2.2kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €14.95 £11.21 PRICE: €17.80 £13.35 PRICE: €7.60 £5.70 CODE: 16037 CODE: 16061 CODE: 16035 Lardo di Colonnata Pastrami Black Forest Style Ham Weight /Quantity 2.4kg Weight /Quantity 1.8kg Weight /Quantity 2.3kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €29.95 £22.46 PRICE: €14.90 £11.18 PRICE: €21.00 £15.75 CODE: 16148 CODE: 16122 CODE: 16022 Saucisson Rosette de Lyon Andouille de Vire Garlic Sausage Weight /Quantity 2.5kg Weight /Quantity 1.8kg Weight /Quantity 1kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €14.85 £11.14 PRICE: €24.70 £18.53 PRICE: €12.50 £9.38 CODE: 16099 CODE: 16101 CODE: 16100 Saucisson Sec Small Pork Kassler Speck Weight /Quantity 200g Weight /Quantity 4kg Weight /Quantity 3kg Price Unit : EACH Price Unit : KILO Price Unit : KILO PRICE: €2.90 £2.18 PRICE: €9.95 £7.46 PRICE: €14.65 £10.99 CODE: 16110 CODE: 18006 CODE: 16036 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 3 3 CHARCUTERIE SLICED MEATS Iberico Bellota Ham P.D.O Sliced Iberico Ham Sliced Serrano Ham Sliced Weight /Quantity 100g Weight /Quantity 100g Weight /Quantity 500g (24 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €21.95 £16.46 PRICE: €9.35 £7.01 PRICE: €10.40 £7.80 CODE: 16217 CODE: 16205 CODE: 16008 Bayonne Ham Sliced A.O.C. Parma Style Ham Sliced Prosciutto Ham Sliced Weight /Quantity 100g (5 Slices) Weight /Quantity 500g (20 Slices) Weight /Quantity 400g (24 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €3.20 £2.40 PRICE: €12.80 £9.60 PRICE: €15.20 £11.40 CODE: 16204 CODE: 16004 CODE: 16056 Prosciutto Ham Sliced Chorizo Sliced Flat Pancetta Smoked Sliced Weight /Quantity 100g (6 Slices) Weight /Quantity 100g (14 Slices) Weight /Quantity 500g Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €3.80 £2.85 PRICE: €2.45 £1.84 PRICE: €12.85 £9.64 CODE: 16003 CODE: 16124 CODE: 16067 Coppa Sliced Saucisson Sec Sliced Mortadella Sliced Weight /Quantity 100g (12 Slices) Weight /Quantity 100g (10 Slices) Weight /Quantity 100g (10 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €3.80 £2.85 PRICE: €1.90 £1.43 PRICE: €2.40 £1.80 CODE: 16023 CODE: 16202 CODE: 16106 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 4 4 CHARCUTERIE SLICED MEATS Pastrami Thin Sliced Limerick Ham Cooked & Sliced Green Peppered Salami Sliced Weight /Quantity 500g Weight /Quantity 1kg Weight /Quantity 100g (6 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €12.40 £9.30 PRICE: €11.60 £8.70 PRICE: €1.85 £1.39 CODE: 16109 CODE: 16018 CODE: 16206 Whiskey Salami Sliced Pepperoni Sliced Danish Salami Sliced Weight /Quantity 500g Weight /Quantity 3kg Weight /Quantity 100g (10 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €8.40 £6.30 PRICE: €34.90 £26.18 PRICE: €1.65 £1.24 CODE: 16161 CODE: 16121 CODE: 16117 Involtini-Cured Ham & Goat’s Cheese Tapas Selection Raclette Selection Weight /Quantity 1kg Weight /Quantity 160g (15 Slices) Weight /Quantity 176g (12 Slices) Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €18.90 £14.18 PRICE: €3.95 £2.96 PRICE: €4.35 £3.26 CODE: 21022 CODE: 16138 CODE: 16207 Duck Breast Smoked Sliced Duck Magret Cured Smoked Sliced Duck Magret Smoked Sliced Weight /Quantity 280g x 10 Weight /Quantity 280g x 10 Weight /Quantity 350g Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €30.75 £23.06 PRICE: €34.40 £25.80 PRICE: €46.40 £34.80 CODE: 12022 CODE: 12023 CODE: 12021 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 33 33 CHARCUTERIE TERRINES & SPREADS Chicken Liver Terrine Duck Liver Terrine Duck Liver & Port Terrine Weight /Quantity 1.5kg Weight /Quantity 1.5kg Weight /Quantity 2.5kg Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €11.90 £8.93 PRICE: €13.90 £10.43 PRICE: €14.90 £11.18 CODE: 16062 CODE: 16050 CODE: 16088 Duck Foie Gras Terrine Pressed Duck Terrine Duck Leg Confit & Foie Gras Terrine Weight /Quantity 1kg Weight /Quantity 1kg Weight /Quantity 500g Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €84.60 £63.45 PRICE: €29.80 £22.35 PRICE: €17.90 £13.43 CODE: 11214 CODE: 11199 CODE: 16086 Country Style Terrine Rabbit Terrine with Hazelnuts Pheasant Terrine (December) Weight /Quantity 1.7kg Weight /Quantity 3.5kg Weight /Quantity 3kg x 2 Price Unit : KILO Price Unit : KILO Price Unit : KILO PRICE: €12.90 £9.68 PRICE: €14.90 £11.18 PRICE: €18.90 £14.18 CODE: 16045 CODE: 16087 CODE: 16093 Crema de Iberico Ham Crema de Salchichon Iberico Crema de Sobrasada & P. Ximenez Iberico Weight /Quantity 500g Weight /Quantity 500g Weight /Quantity 500g Price Unit : EACH Price Unit : EACH Price Unit : EACH PRICE: €4.15 £3.11 PRICE: €3.65 £2.74 PRICE: €3.65 £2.74 CODE: 16042 CODE: 16044 CODE: 16043 DUBLIN | TEL : +353 16234111 | FAX : +353 1 6234042 | BELFAST | TEL : 028 90432522 | FAX : 028 90950055 [email protected] 34 34.
Recommended publications
  • Cured Hams Promotion at Olea
    Press Release NOVOTEL CITYGATE HONG KONG PROUDLY PRESENTS: CURED HAMS PROMOTION AT OLEA Cured hams are commonly found in Europe, the hams can be prepared and served hot or cold and are eaten on their own or prepared with other ingredients often accompanied with bread, vegetables, cheeses, mustard & preserves of all types. Starting from 25th July, the culinary team at Olea has created a special menu using various types of hams imported from European countries. The dishes on offer have been reinterpreted to show modern twists to well-known classics. During the promotion, highlights of dishes on offer include; Tapas Peach and Bayonne Ham Salad The salad gets the combination of peach, French Bayonne Ham, Mozzarella and baby spinach balanced with sweet and sour honey mustard dressing. Spanish Frittata with Iberico Ham This baked Spanish style omelette is made with potatoes, eggs, onions, Cheddar Cheese, Iberico Ham, garlic and thyme. Hokkaido Scallops and Serrano Ham This is a sea scallop recipe from northern Spain. The Hokkaido scallops are seared hard on one side, simmered with sweet onions, saffron olive oil, dry sherry and chopped parsley topped off with crispy Spanish Serrano Ham. Novotel Press Release – 18 July 2018 novotel.com 1 Main Course Baked Cannelloni with Parma Ham Stuffed cannelloni is one of the most popular pasta dishes in Italian cuisine. The cannelloni is filled with Parma Ham and Ricotta Cheese and oven baked until golden brown. Veal Loin Saltimbocca An Italian classic, saltimbocca – tender veal steak, wrapped with Prosciutto ham, pan-fried with red wine reduction sauce and garnished with eggplant parmigiana.
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]
  • 2013 Winners
    Blas na hEireann – 2013 Winners Supreme Champion sponsored by Bord Bia An Olivia Chocolate Best Artisan sponsored by The Taste Council Skeaghanore West Cork Duck Best Export Opportunity sponsored by Enterprise Ireland Heavenly Tasty Organics Best New Product sponsored by Invest NI Gold - Glorious Sushi – Lecho Sauce Silver – Couverture Desserts – Couverture Shot Dessert Selection Bronze – Waldron Meats – Glazed Cook in the Bag Bacon Joint UCC Best Packaging Award Bewleys for their Espresso Bean Packaging Packaging Development Bursary – Sponsored by Love Irish Food O’Sullivan’s Bakery AIB Business Diversification Award Hartnetts Oils Rogha na Gaeltachta Bluirini Blasta Seafood Innovation Iasc - Seafood Butter Best in County Limerick – Sponsored by Limerick County Enterprise Board Best Emerging Producer in County Limerick – Green Apron Best in Farmers Market, Limerick – Ballyhoura Best in Tipperary - Sponsored by Tipp North County & Tipp South Riding Enterprise Boards Best Emerging Producer, Tipperary – O’Donnells – Presented by Eleanor Forrest Best in Farmer’s Market, Tipperary – Lough Derg Chocolates – Presented by Eleanor Forrest Best in County Waterford - Sponsored by Waterford County Enterprise Board Best Emerging Producer in County Waterford – Glorious Sushi Best in Farmer’s Market, Waterford – Biddy Gonzales Best In Cork – Sponsored by Cork County & City Enterprise Boards Best Emerging Producer in Cork – Wicked Desserts Best in Farmer’s Market, Cork – On the Pig’s Back Best In Kerry – Sponsored by Kerry County Enterprise Board Best
    [Show full text]
  • MEAT & SEAFOOD Tradicionales Especiales VEGETABLES
    TRADICIONALES ESPECIALES marinated olives 4 Ensalada Verde Local greens, endive, roasted peppers, red onion, house vinaigrette 8 marcona almonds 4 Grilled Little gem salad charcuterie & Cheese Tahini-yogurt dressing, pickled pixie peppers, manchego, Chorizo iberico de bellota, charred onion migas 12 add boquerones 2 bayonne ham, saucisson sec caña de cabra, idiazabal, valdeon Tortilla de Chorizo pick two meats and two cheeses 29 Spanish omelette, onion, potato, chorizo, pimenton aioli 7 add jamón ibérico 14 alcachofas MOUNTAIN BREAD Wood grilled artichokes, bayonne ham, garlic mojo, lemon 13 House baked bread, za’atar, patatas bravas smoked butter, Maldon salt 10 Flash fried potatoes, bravas spice, mojo picón 9 Pan Con Tomate crudo Tomato, garlic, sourdough 5 Citrus-cured yellowtail, piquillo, fennel, guindilla, radish 12 add jamón ibérico 9 Trucha à la vizcaina Piperade Seared local trout, bayonne ham, pickled red onion, Basque pepper stew, fried egg, vizcaina sauce, herb salad 14 wild mushrooms, sourdough 10 Pulpo à la gallega SMOKED MUSHROOMS Grilled spanish octopus, pimento, canary island potato, Local mushrooms, black truffle goat cheese piquillo pepper, crispy garlic 16 crème fraiche, sourdough 9 gambas Crab Txangurro Patagonian red shrimp, choricero crema, grilled cherry tomatoes, Blue crab, sofrito, gremolata, sourdough 16 sourdough 12 arroz caldoso Bikini Bomba rice stew, shrimp, chorizo, spring peas, smoked mushrooms 18 White cheddar grilled cheese, jamón ibérico, Ibérico Albondigas* black truffle, white bread 9 Berkshire and
    [Show full text]
  • LACEA Alive July2003 10.Qxd
    P28 I City Employees Club of Los Angeles, Alive! I March 2004 www.cityemployeesclub.com Send Us Your CookingCooking Recipes! If you would like your recipe published in withwith thethe ClubClub the next issue of Alive!, you may fax your by our own recipes to (213) 620-0388 or e-mail us at Robert Larios [email protected]. March Remembers Two Dedicated Potato Farl (aka potato cake) To Freedom: Patrick and Cesar The recipe calls for cooked, mashed potatoes. But be warned: This is not for the faint of heart t. Patrick’s Day is celebrated on March 17 variety of recipes to assist in the St. Patrick with the amount of fat used. In any case, the to honor Patrick, Ireland’s patron saint. Day festivities. We couldn’t get by without a S mashed potatoes should be freshly boiled, or, bet- Almost 1,500 years ago the patron saint and recipe with corned beef, but you should know ter still, steamed and passed through a food mill, national hero of Ireland was born in that corned beef (and cabbage, of and used warm. Wales to a Gaelic family that had course) are really American more migrated to Britain. The Roman than Irish. The Irish who came to INGREDIENTS Empire had its grip on the land, America learned how to make • 2 lb mashed potatoes • 4 oz plain flour so most people like Patrick this dish from other immi- • 2 tbsp unsalted butter had became Christian. grants in New York. • salt and pepper Patrick lived a normal You’d be hard pressed DIRECTIONS life as the son of a pros- to find corned beef in Melt the butter and mix into the potatoes with the salt.
    [Show full text]
  • Pérez-Santaescolastica Effect 2018
    This document is a postprint version of an article published in Food Research International © Elsevier after peer review. To access the final edited and published work see https://doi.org/10.1016/j.foodres.2018.03.001 1 Effect of proteolysis index level on instrumental 2 adhesiveness, free amino acids content and volatile 3 compounds profile of dry-cured ham 4 5 Pérez-Santaescolástica, C.1, Carballo, J.2, Fulladosa, E.3, Garcia-Perez, José V.4, 6 Benedito, J.4, and Lorenzo, J.M.1* 7 8 1Centro Tecnológico de la Carne, Rúa Galicia Nº4, Parque Tecnológico de Galicia, San Cibrán 9 das Viñas, 32900 Ourense, Spain 10 2Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 11 32004 Ourense, Spain 12 3IRTA. XARTA. Food Technology program. Finca Camps i Armet, s/n 17121 Monells, Girona, 13 Spain 14 4UPV, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, 15 E-46022 València, Spain 16 * Corresponding author. Tel: +34 988 548 277; fax: +34 988 548 276 17 18 E-mail address: [email protected] 19 20 1 21 Abstract 22 Defective textures in dry-cured ham are a common problem that causes important economic 23 losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may 24 lead to high adhesiveness and consumer rejection of the product. Therefore, the influence of 25 proteolysis index (PI) on instrumental adhesiveness, free amino acids and volatile profile of dry- 26 cured ham was assessed. Two hundred Spanish dry-cured ham units were firstly classified 27 according to their PI: low PI (<32%), medium PI (32-36%) and high PI (>36%).
    [Show full text]
  • View Our Wedding Package Here from €100.00 Per Person
    Congratulations on your engagement. We are delighted that you are considering Druids Glen Hotel & Golf Resort for your forthcoming wedding celebration. Our idyllic setting provides a beautiful backdrop for a memorable day. Your wedding celebration is made extra special at Druids Glen because we understand that every couple’s wish list is different. Whether you intend to have an extravagant wedding or a small intimate gathering of those closest to you, our dedicated wedding co-ordinator and banqueting team provide an excellent personal service. We offer the following to you with our compliments: • One wedding per day guarantee • Personal services of our dedicated wedding co-ordinator • Travel on our unique wedding buggy to access memorable photo opportunities on the resort • Complimentary overnight accommodation for the wedding couple in one of our Bridal Suites with complimentary chocolates & a bottle of champagne • Two deluxe rooms complimentary to allocate as you wish (minimum numbers 80 guests+ apply) • Discounted accommodation rate inclusive of breakfast for your wedding guests • Complimentary parking • Complimentary menu tasting for the wedding couple prior to your wedding day • Cake knife and stand • Personalised menu cards and table plan • Complimentary two ball on Druids Heath golf course • Three month’s complimentary membership of Druids Glen Health Club for the wedding couple prior to your wedding date If you have any further questions, or wish to arrange an appointment, please do not hesitate to contact our Wedding Co-ordinator
    [Show full text]
  • Blackwoods Customer Deli List
    Coarse Pate from Georges Thiol 5000 WILD BOAR TERRINE 1.68kg £26.15 unit With 40% wild boar marinated in red wine 5002 DUCK TERRINE 1.68kg £22.30 unit With 40% duck & central medallion 5003 VENISON TERRINE 1.68kg £26.15 unit With 40% venison & central medallion 5005 WILD DEER TERRINE 1.68kg £38.25 unit With 15% foie gras medallion 5006 HARE TERRINE 1.68kg £26.25 unit With 40% hare meat & armagnac 5007 RABBIT TERRINE 1.68kg £23.35 unit With 30% rabbit & fine white wine 5017 TERRINE CAMPAGNE 1.57kg £19.25 unit Excellent liver pate 5019 GREEN PEPPER TERRINE 1.60kg £19.25 unit Liver pate with green peppercorns Smooth Pate f om Georges Thiol 5028 STRASBOURG TERRINE 1.45kg £23.85 unit Duck foie gras mousse with pistachio nuts 5001 DUCK & HAZELNUT TERRINE 1.45kg £32.95 unit Duck Mousse with hazelnuts & 3% truffles 5009 TERRINE GASCOGNE 1.45kg £19.15 unit Chicken liver pate with armagnac 5010 TERRINE FORESTIERE 1.45kg £18.95 unit Chicken liver pate with 10% woodland mushrooms 5012 CHICKEN MOUSSE WITH ALMONDS TERRINE 1.45kg £25.15 unit Chicken liver pate with almonds 5020 PORK LIVER TERRINE 1.47kg £18.75 unit Liver pate with eggs & aromatic spices 5023 DUCK MOUSSE TERRINE 1.40kg £19.95 unit A smooth duck liver mousse with port wine pure duck 5024 DUCK & PEAR MOUSSE TERRINE 1.42kg £21.65 unit A smooth duck liver mousse with diced pear & foie gras 5035 PHEASANT TERRINE 1.55kg £43.65 unit A smooth pate with 15% goose foie gras & truffles 5008 TERRINE DE FOIE 1.45kg £25.15 unit A smooth pork liver pate with 3% morilles & madeira De Spiegeleire Pate
    [Show full text]
  • Light Fayre and Appetisers the Fisherman's Trawler Culinary
    Salad Grande Light Fayre and Appetisers Knights’ Classic Caesar Salad €18.95 crispy Irish bacon, fresh cos leaves, sourdough croutes Executive Head Chef Stuart Heeney’s Finest Artisan Soup €8.75 and aged parmesan (3, 6, 10, 12) choose chargrilled Irish chicken or grilled garlic Atlantic prawns Home-Baked Grilled Flat Breads €9.00 served with house recipe hummus, baba ganoush Warm Spiced Chickpea Salad €19.75 and slow roast tomato blended pesto (2, 3, 11) Chargrilled vegetables, baby spinach & feta cheese (11) choose chargrilled Irish chicken or grilled garlic Atlantic prawns Knights’ Seafood Chowder ∞ signature dish ∞ €10.50 leek and potato voluté, wild mussels, fresh Irish salmon and Knights’ Quinoa Salad ∞ signature dish ∞ €19.95 smoked haddock, bacon and brioche crumb (3, 5, 8, 11) roasted butternut squash, grilled balsamic red onions, rocket and pine nut dressing (2) Succulent Whole Chicken Wings €12.50 choose chargrilled Irish chicken or grilled garlic Atlantic prawns served with your choice of homemade sauce (4, 7, 8, 11, 12) hot and spicy Louisiana sauce, crunchy celery sticks, Cashel blue cheese dip Our Executive Chef is delighted to create a Vegetarian offering of any of the above. -or- soya, sesame and honey with confit garlic Aromatic Confit Duck Bon Bon’s €12.75 spiced plum sauce and pickled blackberries, grilled spring onions (3, 4, 7, 10, 11, 14) Breaking Bread! & sharing Castle Cured Wild Irish Salmon ∞ signature dish ∞ €13.25 pear and wasabi puree, avocado mousse, ponzu gel, compressed Knights’ Irish Charcuterie Board ∞ signature dish ∞ €22.50 cucumber and coriander cress(6, 11, 12) baked ‘Limerick’ ham hock terrine, ‘Connemara’ air-dried ham, corned beef, ‘Cashel’ blue cheese, ‘St Tola’s’ goat’s cheese, pickles, Knights’ Irish Charcuterie Board €13.50 home-baked Guinness bread and sourdough.
    [Show full text]
  • All Day Brunch Milkshakes Sweet Treats
    BREAKFAST - AVAILABLE UNTIL 11 .30AM MILKSHAKES ORGANIC PORRIDGE OATS . 6 CHOCOLATE / STRAWBERRY / VANILLA . 5 served with blueberries, honey & granola (1, 7) HOMEMADE GRANOLA . 6 maple Greek yogurt, pomegranate & mint (1, 7) add a slice of smashed avo toast (1, 7) . 2 .5 ALL DAY BRUNCH BUTTERY BREAKFAST . 12 AVO AND EGGS (V) . 10 fried eggs, sausage, dry cured bacon, Kelly’s black & white pudding, smashed avo on toasted sourdough, soft poached eggs, pickled homemade crispy hash brown, baked beans, pan fried herby chilli (1, 3) mushrooms, toasted batch loaf (1, 3, 6, 12) . served with tea or coffee . EGGS ON TOAST (V) . 6 double the meat . 3 poached eggs, toasted English muffin, pesto drizzle (1, 3, 6) BUTTERMILK PANCAKES add hollandaise (3, 7) . 2 3 stack (1, 3, 6, 7) add wilted spinach or avocado . 3 organic Maple syrup with crispy bacon . 12 add dry cured rashers (6) . .. 3 vanilla bean mascarpone with fresh berries (v) . 10 add limerick ham & hollandaise (3, 6, 7). .. 5 whipped Nutella with toasted hazelnuts (v)* . 8 .5 add black pudding & hollandaise (1, 6, 7, 12) . 5 FRENCH TOAST add buttermilk chicken, pickled chilli & hollandaise (3, 6, 7) . .. 6 2 slices (1, 3, 6, 7) organic Maple syrup with crispy bacon . 12 VEGGIE DREAMIN’ (V). 10 smashed avo on homemade soda bread, spinach & mushroom egg vanilla bean mascarpone with fresh berries (v) . 10 scramble, toasted seeds, pomegranate, green pesto drizzle (1, 3, 7) whipped Nutella with toasted hazelnuts (v)* . 8 .5 LUNCH - AVAILABLE FROM 11 .30AM . - ALL OUR SANDWICHES ARE SERVED HONEY BAKED HAM . 11 WITH A SIDE OF HOUSE SLAW - honey glazed baked ham slices [cold], hard boiled egg, leaves, baby tomatoes, spring onion, Ballymaloe relish, homemade soda bread, H&C .
    [Show full text]
  • Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams
    Authors Comparison of European Herbert W. Ockerman, The Ohio State University Lopa Basu, The Ohio State University & American Systems of Production Francesco Leon Crespo, U. of Córdoba, Spain and Consumption of Dry-Cured Hams Francisco J. Céspedes Sánchez, U. of Córdoba, Spain Originally published as a National Pork Board/ Reviewer American Meat Science Association Fact Sheet. Vern Cahill, The Ohio State University Introduction Dry cured hams or jamon have been produced using only pork, sea salt, fresh mountain air and time (Provence, 2002) in Southern Europe for 2000 years. USDA definition of a “ham” is the hind leg of a hog, which may be either fresh, cured, or cured-and smoked (FSIS, 1995). U.S. country (or dry-cured) hams are uncooked, cured, dried, smoked-or-unsmoked and produced from a single piece of meat from the hind leg of a hog (FSIS. 1995). Dry-cured hams and prosciutto are made by rubbing the fresh ham with dry salt and other ingredients which draws out the moisture and then drying for 6 months but most are cured 9-12 months and many over a year which reduces the ham weight by at least 18% (usually 20-35% which is the minimum in Spain) and consequently results in a concentrated ham flavor. Since this drying process also concentrates the salt and reduces the moisture level these hams are safe to store at room temperature. In the U.S. dry-cured hams cannot be injected with a curing solution or placed in a curing solutions, but they may be smoked (FSIS, 1995).
    [Show full text]
  • Welcome to Devitt's of Camden Street
    Welcome to Devitt’s of Camden Street. Devitt’s is a family run bar and restaurant where we endeavour to provide the best of freshly prepared local produce in a relaxed and friendly atmosphere. We offer Breakfast, Lunch and Dinner seven days a week. We have some of Dublin’s best traditional sessions every night. As sport is hugely important to us at Devitt’s our state of the art HD screens show every sporting event. During rugby and GAA matches the atmosphere is second to none; add great food and a great pint and it makes for the best atmosphere in Dublin. Our team of chefs can create a specifically tailored menu for your function based on your individual preference and our friendly and efficient staff will ensure your night is one to remember! For any more information or to make bookings us on: 01-4753414 or email [email protected] We are very happy to source the best of local irish produce 100% Irish Beef and Chicken from Pallas Foods Irish Pork fed on olive leaves, from Olive Pork, Newgrange Scoop Gelato, freshly made ice cream day by day from Wexford Wrights of Marino-Fish and Shellfish Doyle’s -Fruit and Vegetables Breakfast Served from: Monday –Friday: 9-12 Brunch Saturday- Sunday: 9-3 Full Irish (1,3,6,7,10,11,12) . €12.95 Irish pork sausages, rashers, black &white pudding, fried eggs, grilled tomato, homemade chorizo beans, ham and smoked cheddar croquette, toast or soda bread Mini Irish (1,3,6,7,10,11,12) . €11.95 Irish sausage, rasher, black &white pudding, fried egg, grilled tomato, homemade chorizo beans, ham and smoked cheddar croquette, toast or soda bread Eggs Benedict (1,3,6,7,12) .
    [Show full text]