Autumn/Christmas 2017

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HOT MEAL SELECTION HOT PLATTERS Choose one of the below or mix Choose one of the below or mix two items for a tray (prices are per head) two items for a tray MINI FISH & CHIPS £4 CLASSIC SCOUSE £5.50 £25 per tray served with warm crusty bread & red cabbage STICKY BBQ CHICKEN WINGS BLIND SCOUSE £4.50 BREADED JALAPENO POppERS (V) served with warm crusty bread & red cabbage (V) CHICKEN KEBABS STEAK & ALE PIE TRAY £6 MOZZARELLA DIppERS (V) LASAGNE £6 ORIENTAL SELECTION (spring rolls, prawn toast, samosas & dips) CHICKEN CURRY £6 served with rice HAM HOCK & CHEDDAR CROQUETTES IGS IN BLANKETS VEGETABLE CURRY £5 P served with rice (V) HOMEMADE CHICKEN LIVER PÂTÉ CROSTINI’S with house chutney SLIDER PLATTERS Autumn/Christmas 2017 CARAMELISED RED ONION Mini burgers served on a toasted brioche slider bun & GOATS CHEESE TARTLETS with a salad garnish SANDWICH - BAGUETTE PLATTER OTHER £30.00 per tray A choice of brown or white bread. Wraps also available GARLIC CIABATTA PLATTER £20 MIXED SALAD BOWL CHEESE BURGERS £10 £25.00 per tray GREEK SALAD BOWL £15 BUTTERMILK CHICKEN BURGERS HOMEMADE CHUNKY CHIPS £10 VEGGIE BURGERS (V) CHEESE & MEAT PLATTER£30.00 PRAWNS IN MARIE ROSE SAUCE Farmhouse cheddar, brie, blue stilton, Cornish yarg and specially selected Italian meats, olives, Ardennes FONDUES SMOKED SALMON, CUCUMBER & CREAM CHEESE pate, selected fruit, wheat crackers and biscuits with freshly baked bread and caramelised onions. Party-size £30 each HAM HOCK, HOUSE CHUTNEY & CHEDDAR B.L.T. DESSERT TRAYS CHEESE FONDUE A melange of four cheeses, Belgian biere & crème CORONATION CHICKEN £25 per tray fraiche with crunchy vegetables, focaccia bread bites BRIE, FRESH TOMATO & BASIL & baby potato rosti. Served with your choice of: MINI BROWNIES TURKEY, CRANBERRY & STUFFING STEAK & CURED SAUSAGE ZILLIONAIRE SHORTBREAD VEGETARIAN SAUSAGE & HALLOUMI (V) BRIE, CRANBERRY & ROCKET CARROT CAKE MINCED PIES CHOCOLATE FONDUE ROAST BEEF & HORSERADISH Immerse your indulgence in our Belgian CHRISTMAS CAKE chocolate lava served with sweet waffles, marshmellows & fresh fruit (V) Vegetarian. Allergen list available on request. Please inform your server of any dietary requirements or allergies. .

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Going the Pub and Being the Library
Going the Pub and Being the Library A Microparameter in North-West English Preposi>onal Phrases Boston University Linguis>cs Faculty Spotlight Thursday, Oct 2nd Neil Myler ([email protected]) The United Kingdom 2 England 3 England The North West of England 4 Bit of the North West we’re dealing with 5 Bit of the North West we’re dealing with Scouse 6 Bit of the North West we’re dealing with Woolyback Scouse 7 Scousers, Plas>c Scousers (Placcies) and Woolybacks St Helens, Widnes etc are wools. Huyton, Kirkby, Bootle etc. are borderline. Birkenhead are the biggest wools. Wools want to be Scousers, Scousers don’t want to be wools. Stevie Dunn I AM proud to be classed as a Scouser and here are my defini>ons. Scouser: An individual born within eyesight of the Liver Building or adopted by the en>re city. Must have a Liverpudlian accent and be proud that we sound Australian to all Americans. Plas>c Scousers: Those born in eyesight of the Liver Building, but have to cross water, or those born and living within the city, but wish to speak differently and live elsewhere. Woolybacks: Those who sound like they live near sheep – areas like Manchester, Warrington and Widnes. Lulla h[p://www.liverpoolecho.co.uk/news/liverpool-news/scousers-plas>c-scousers-woolybacks--3366630 h[p://www.liverpoolecho.co.uk/news/nostalgia/what-plas>c-scouser-paddy-shennan-3370855 8 Definite Woolybacks The Lancashire Hotpots • Comedy folk band from St Helens • Named aer “Lancashire Hotpot”, a tradi>onal stew. • Note flatcaps, waistcoats etc.
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Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”.
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Home Farm Restaurant Menu
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Welcome to Lunyalita, a True Family Run and Independently Owned Business. Lunyalita Is the Little Sister of Lunya, Our Multi Aw
Welcome to Lunyalita, a true family run and independently owned business. Lunyalita is the little sister of Lunya, our multi award winning restaurant and deli in Liverpool and Manchester. Lunyalita does things a little differently. We incorporate more of our deli heritage, occasionally go off piste a little with deli food from across the world, but which is distinctly ‘us’ too. As ever, we have stunning ingredients, prepared with love and care, and eaten in relaxed surroundings – for us this epitomises the Spanish food culture. We cook everything ourselves from scratch; we visit Spain many times a year to visit our suppliers to find the very best we can and to form a strong relationship so we really know where our food comes from. For our fresh vegetables, meat and fish, we use good local suppliers to ensure we support the local economy and get the best we can. Ward’s of Birkenhead for our fish and Edge’s of New Ferry for our meat. If you need any help with the menu, please do not hesitate to ask a member of staff who will only be delighted to help. Please sit back, relax, enjoy the fabulous surroundings and our superb food and drink in the beautiful Royal Albert Dock. Buen provecho and bon profit! Peter and Elaine Kinsella Food Allergies & Intolerances Food Allergies & Intolerances: Please tell your server immediately if anyone in your party has a food allergy or intolerance. We label our menus with the three most common allergens Gluten Milk Nuts; Vegetarian Vegan. indicates that other allergens are also present.
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Relish's 2019 Buffet Brochure
CALL US ON 0151 708 9996 | 07714744503 ENQUIRIES@ RELISHLIVERPOOL.CO.UK WWW.RELISHLIVERPOOL.CO .UK INDEX About Us 3 Cold Bufet 5 Bufet A 6 Bufet B 7 Bufet C 8 Silver Bufet 9 Gold Bufet 11 Diamond Bespoke Bufet 12 Platnum Bespoke Bufet 14 Afernoon Tea Bufet 17 Carvery Bufet 21 Canapes 22 Mini Bites 23 Bowl Food 25 Hog Roast Menu 27 Bespoke Hog Roast Menu 29 BBQ Menu 31 Bespoke BBQ Menut 33 Pizza Hut 35 Fish & Chips Hut 36 Halloumi and Loaded Fries Hut 37 Pie and Mash Hut 38 Yorkshire Pudding Wrap Hut 39 Carnival Hut 41 Sharing Dishes Starters & Desserts 42 Sharing Dishes Mains 43 Fine Dining Menu 44 Our Services 46 ABOUT US Planning the perfect event isn’t always an easy task but luckily our team at Relish are here to help. We pride ourselves on having the skills and creatvit to turn your visualisaton of a perfect event into realit. We have an extensive range of menus to suit all tastes and when something a litle bit diferent is required, our chefs can produce a bespoke and creatve menu that delivers a unique and personal experience. WHO WE’VE WORKED WITH COLD BUFFET FROM £5.95PP INCLUDES Chicken Drumstcks Creamy Classic Potato Salad - choose from BBQ, Soy & Honey, Piri Piri or Salt Quiche & Pepper Chicken Satay Skewers Mezze Selecton - with Peanut Dip - Hummus, Roasted Red Pepper Dip, Guacamole with Veg Stck Crudités Chicken Liver Pate - with Crackers & Caramelised Onion Chutney Vegetable Spring Rolls - with Sweet Chilli Dip Antpast - a selecton of Cured Meats, Pickles and Breads Relish House Salad - Tomatoes, Cucumber, Pomegranate Seeds, Feta Chicken & Bacon Pasta & a Zingy Dressing Chicken Pesto Pasta Honey & Mustard Cocktail Sausages & Pork Pie Plater SANDWICHES & WRAPS Ham Salad Chicken Mayonnaise Cheese & Onion Egg Mayonnaise DESSERTS All served with Cream Chocolate Fudge Cake New York Cheese Cake Carrot Cake For any dietary requirements and allergen informaton, please speak to a member of the team.
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Fun Fact Quiz – Englishness
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Sveučilište JJ Strossmayera U Osijeku
Scouse – the Urban Variety of English in Liverpool Stajić, Mia Undergraduate thesis / Završni rad 2015 Degree Grantor / Ustanova koja je dodijelila akademski / stručni stupanj: Josip Juraj Strossmayer University of Osijek, Faculty of Humanities and Social Sciences / Sveučilište Josipa Jurja Strossmayera u Osijeku, Filozofski fakultet Permanent link / Trajna poveznica: https://urn.nsk.hr/urn:nbn:hr:142:494340 Rights / Prava: In copyright Download date / Datum preuzimanja: 2021-09-25 Repository / Repozitorij: FFOS-repository - Repository of the Faculty of Humanities and Social Sciences Osijek 1 Sveučilište J. J. Strossmayera u Osijeku Faculty of Humanities and Social Sciences Preddiplomski studij: Engleski jezik i književnost – Mađarski jezik i književnost Mia Stajić Scouse – the Urban Variety of English in Liverpool Završni rad Mentor: prof. dr. sc. Mario Brdar Osijek, 2014. 2 Abstract Scouse is a linguistic variety defined variously by the various linguistic researchers. It has been the central theme of a numerous research papers for years. As for its simplified definition, it can be described as a semantic phenomenon, i.e. A dialect which has its own traits. These features make it look and sound quite unique and different from other, surrounding dialects. Its phonological features give this linguistic variety a special shape and hence affect its distinguished nature. The main purpose of this research paper lies in the attempt to discover and clarify the complex linguistic nature of this accent by stating the accompanying examples from the language spoken in present-day Liverpool. On pages below, one can also find the most important events as regarding to the historical background of Liverpool as quite developed city nowadays.
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Beef Scouse (GF) Curry (Chicken Or Vegetarian) & Rice (GF) Chilli Con Carne (Beef Or Vegetarian) & Rice (GF) Lasagne
……………………………….. ……………………………….. UNIT 2, [email protected] Parliament Business Centre www.relishliverpool.co.uk Commerce Way, L8 7BL T: 0151 708 9996 M: 07714744503 ……………………………….. ……………………………….. Beef Scouse (GF) Vegetable Spring Rolls (V) with Crusty Bread & Beetroot with Sweet Chilli Sauce Curry (Chicken or Vegetarian) & Rice (GF) Relish House Salad (GF) (V) with Poppadum’s, Naan Bread & Mango Chutney Tomatoes’, Cucumber, Pomegranate Seeds, Feta & a Zingy Dressing Chilli Con Carne (Beef or Vegetarian) & Rice (GF) Mini Goats Cheese & Tomato Quiche (V) Lasagne (Beef or Vegetarian) (V) Chicken Satay Skewers (GF) with Garlic Bread with Peanut Dip Sweet & Sour Battered Chicken & Rice Mezze Selection (GF) (V) BBQ Pulled Pork Sliders Hummus, Roasted Red Pepper Dip, Guacamole with Veg Sticks Crudités in a Mini Bun Creamy Classic Potato Salad (GF)(V) BBQ Ribs (GF) Chicken Liver Pate with Crackers & Caramelised Onion Chutney Salt & Pepper Chicken Drumsticks (GF) with Mixed Peppers & Onions Antipasti a selection of Cured Meats, Pickles and Breads Salt & Pepper Sui Mai with Mixed Peppers & Onions Chicken & Bacon Pasta Potato Wedges (included as standard) (V) Chicken Pesto Pasta Ham Salad or Chicken Mayonnaise BBQ Chicken & Cheese Cajun Chicken Egg Mayonnaise (V) Tuna Mayonnaise Roast Beef & English Mustard Cheese & Onion (V) Med Veg & Hummus (V) Gluten Free Bread can be provided on request All served with Cream Carrot Cake (GF) (V) Raspberry Pavlova Chocolate Fudge Cake (V) Salted Caramel Rocky Road New York Cheese Cake (GF) (V) A Selection of Mini Desserts Apple Crumble & Hot Custard (V) Local Cheese Board served with Crackers, Fruit & Chutney For any dietary requirements and allergen information, please speak to a member of the team (V) Vegetarian (GF) Gluten free (VE) Vegan .
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Food for Thought – Food “Aah! Think of Playing 7-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 7-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 7s ABALONE AABELNO edible shellfish [n -S] ABROSIA AABIORS fasting from food [n -S] ACERBER ABCEERR ACERB, sour (sharp or biting to taste) [adj] ACERBIC ABCCEIR acerb (sour (sharp or biting to taste)) [adj] ACETIFY ACEFITY to convert into vinegar [v -FIED, -ING, -FIES] ACETOSE ACEEOST acetous (tasting like vinegar) [adj] ACETOUS ACEOSTU tasting like vinegar [adj] ACHENES ACEEHNS ACHENE, type of fruit [n] ACRIDER ACDEIRR ACRID, sharp and harsh to taste or smell [adj] ACRIDLY ACDILRY in acrid (sharp and harsh to taste or smell) manner [adv] ADSUKIS ADIKSSU ADSUKI, adzuki (edible seed of Asian plant) [n] ADZUKIS ADIKSUZ ADZUKI, edible seed of Asian plant [n] AGAPEIC AACEGIP AGAPE, communal meal of fellowship [adj] AGOROTH AGHOORT AGORA, marketplace in ancient Greece [n] AJOWANS AAJNOSW AJOWAN, fruit of Egyptian plant [n] ALBUMEN ABELMNU white of egg [n -S] ALFREDO ADEFLOR served with white cheese sauce [adj] ALIMENT AEILMNT to nourish (to sustain with food) [v -ED, -ING, -S] ALLIUMS AILLMSU ALLIUM, bulbous herb [n] ALMONDS ADLMNOS ALMOND, edible nut of small tree [n] ALMONDY ADLMNOY ALMOND, edible nut of small tree [adj] ANCHOVY ACHNOVY small food fish [n -VIES] ANISEED ADEEINS seed of anise used as flavoring [n -S] ANOREXY AENORXY anorexia (loss of appetite) [n -XIES] APRICOT ACIOPRT edible fruit [n -S] ARROCES ACEORRS ARROZ, rice [n] ARROZES AEORRSZ ARROZ, rice [n] ARUGOLA
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Example Menu
Menu All Day Selection Table D’hote • homemade bread platter £14.95 Main Course A selection of The Richmond’s own freshly baked bread served with balsamic vinegar, £19.95 Two Courses sherry vinegar and olive oil £7.95 £24.95 Three Courses • cheese platter A variety of English, British and Irish cheeses with chutneys and biscuits £7.95 Starter • meat platter • served with The Richmond’s A mixture of continental meats Soup of the day own freshly baked bread with olives, caper berries and bread £7.95 • Crispy squid with slow cooked pork belly and homemade chilli mayonnaise Sandwiches • Salmon rillettes with pickled cumber, horseradish, • Smoked Salmon Bagel with cream cheese cheval chantilly & rye bread crisps served with watercress, pickled cucumber • Ham Hock and Black Pudding Terrine and dressed salad £6.95 with capers and cornichons, soft boiled hen eggs • Goats Cheese and Beetroot Rocette Ciabatta with brioche with mustard dressing, served with tomato and balsamic salad £6.95 • Grilled Chicken Breast and Chorizo Ciabatta topped with baby spinach and homemade Mains ketchup, served with salted crisps and • Smoked and slow cooked daube of beef baby leaf salad £6.95 with horseradish, served with mustard dumpling and pomme puree • Roasted Chicken Breast cooked in a smoked Hot Sandwiches paprika spiced rub, served with grilled baby gem, • B.L.T. Bacon, lettuce and tomato sandwich on red onion, green beans and new potato salad your choice of white or brown bread, served • Butternut squash and black stick blue risotto with baby leaf salad
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Menu Cycle Week 1
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33219 Cpla Restaurant Menu Plum Proof
r e s t a u r a n t m e n u APPETISERS MAINS BOWL OF MARINATED MIXED OLIVES £4.95 SLOWLY BRAISED SHANK OF LAMB £16.95 Pressed potato, honey roasted roots, redcurrant jus BREAD BOARD WITH OLIVE OIL AND BALSAMIC £4.95 BAKED COD LOIN £11.95 TOASTED PITTA BREAD AND HOUMOUS (V) £2.95 Chorizo and plum tomato jam, pancetta crisps, basil oil TOMATO AND BASIL BRUSCHETTA (V) £5.50 CORN-FED CHICKEN £11.95 Garlic croquettes, braised Savoy, wild mushroom cream ROASTED PUMPKIN RISOTTO (V) £9.95 Finished with sage butter SLOW ROASTED PORK BELLY £10.95 Bubble and squeak, sweet tomato jus TO START CLASSICAL SPAGHETTI BOLOGNESE (FF) £9.95 ROASTED APPLE AND CELERIAC SOUP £4.95 Shaved Parmesan, pesto bread Finished with chive crème fraiche PULLED PORK AND PISTACHIO TERRINE £6.95 Cider jelly, toasted rye bread SMOKED HADDOCK AND PARSLEY FISHCAKE £5.95 Green bean and sweet shallot salad CHEF’S DISH SUNDRIED TOMATO AND PARMESAN ARANCINI (V) (FF) £5.95 Sign a tu r e Cherry tomato and black olive tapenade CONFIT DUCK LEG £7.95 SCOUSE IS A TRADITIONAL DISH BROUGHT TO LIVERPOOL White beans and braised fennel, watercress pesto BY NORTHERN EUROPEAN SAILORS. BABY LEEK AND WILD MUSHROOM CANNELLONI (V) £6.95 IT WAS ORIGINALLY CALLED LABSHOUSE AND WAS Swiss cheese and Parmesan FINALLY SHORTEDNED TO SKAUSE. OVER TIME THE SPELLING CHANGED TO THE MORE ANGLICISED Speke Aerodrome was built in 1930 and VERSION WE HAVE TODAY, SCOUSE. has seen many famous people pass through OUR CHEF’S PREPARE THIS DISH IN THE TRADITIONAL WAY including Pope JohnPaul II, The Beatles USING SLOWLY BRAISED LAMB, CARROTS and Marilyn Monroe AND POTATOES.
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