Everything You Need to Create Amazing Food Flavour
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Dessert Menu Sample
SAMPLE DESSERT MENU (Changed Daily) Sauternes Macerated Summer Berries Au Gratin (Su,M,E,So,G) £8.00 white chocolate crumb, mint infused lemon curd Cherry & Almond Iced Parfait (G,M,E,N) £8.00 sage sable, cheese mousse Apricot and Basil Financier (M,E,G,N) £8.00 apple gel, orange texture Sussex Banoffee Pie (M,E,G,N) £8.00 Gateaux Saint Marc (G,M,E,N) £8.00 vanilla, chocolate & almond, Graham cracker crumble Passion Fruit Creamaux (G,M,E,N,So) £8.00 pain de Geres, pink grapefruit sorbet Selection of Fine Cheeses (Su,M) £10.50 fig, walnut & cranberry bread, apricot chutney, celery, apple Cornish Yarg Semi-hard cow’s milk cheese made in Cornwall. Wrapped in Nettle leaves, forming an edible, mouldy rind. Creamy soft texture, with the Nettle leaves changing the acidity on the outside of the cheese. Oxford Blue Semi hard, smooth creamy English cows milk blue with a good mellow depth of flavour created by the owner of the Oxford Cheese Company in the mid 1990s Wigmore A semi-soft cheese made from unpasteurised ewe’s milk with a vegetarian rennet. A complex & fruity richness, hand-.made washed curd cheese, a method of cheese making used widely across Europe. Reblichone A soft French cheese made in the Alpine region of Savoy from raw cow’s milk. It has its own Appellation d’Origine Contrôlée - designation – unpasturised. A discretionary 10% service charge will be added to your bill for all food and beverage services and will be shared by the entire team. -
3 Course Menu
3 Course Menu Option A Starters Caesar Salad, Cheese and Herb Fritters with Sweet Pepper Marmalade, Potted Salmon with Pickled Cucumber, Thick Country Vegetable Soup, Prawns in a Marie Rose Sauce, Fish Cakes with Tartar Sauce, Smoked Mackerel Rillettes with a Green Bean and Shallot Salad, Chilled Smoked Salmon Mousse, Carrot and Coriander Soup, Pate Maison, Smoked Salmon with Blanched Lettuce and a Creamy Horseradish Mousse, Parmesan and Butternut Squash Soup with French Bread Croutons, Served with selection of Fresh Bread Rolls and Butter. Main Course Roasted Salmon Fillet with a Crusted Pecorino and Pesto topping, Pan-Fried Salmon with Bacon and Red Wine Jus, Chicken in a Tomato and Rosemary Sauce, Roast Chicken with all the trimmings, Locally Reared Pork Sausages, Roast Topside of Beef with a Yorkshire Pudding and a Red Wine Gravy, Normandy Pork with Cider, Roast Leg of Pork with Apple Sauce, Chicken Breast with Wild Mushroom and Bacon stuffing served with a Marsala Sauce. All Main Courses are served with a choice of Potatoes and Seasonal Vegetables. 3 Course Menu Option A (continued) Vegetarian Tagliatelle with Gorgonzola and Toasted Walnuts, Vegetarian Non-Meat Loaf, Italian Stuffed Aubergines, Provencal Tart, Baked Peppers filled with Couscous and Roasted Mediterranean Vegetables, Three-Cheese Lasagna with Spinach and Pine Nuts, Penne Rigate with Fresh Tomato and Mozzarella. Served with selection of Fresh Bread Rolls and Butter. Desserts Brandy Snap Basket filled with Greek Yoghurt, drizzled with Honey and Seasonal Berries, A sharp Lemon Mousse, Baby Choux Buns filled with Baileys Fresh Cream, Pavlova with Seasonal Berries, Chocolate Pudding served with a Fudge Sauce, Vanilla Cheesecake with Fresh Berries, Apple Tart served with Mascarpone, White Chocolate Mousse topped with Caramel Shards, Trio of Suffolk Cheeses (supplement applies). -
Experience Hospitality at It's Finest
Experience hospitality at it’s finest Fine ingredients Creative food Our aim is to deliver a food service standard which reflects and supports the University’s core values of excellence, quality, creativity and diversity across the full range of catering facilities our in-house team provides. Providing quality begins with understanding and sourcing local, quality, seasonal produce and forging partnerships with our supply chain. We can then use our wealth of expertise and experience to create tasty, nutritious, exciting food that never fails to impress. Exceptional food comes in many forms, concepts and scale from delicate or substantial canapés, bowl food, or buffets to seated fine dining. Whether you choose from our set menus or require a bespoke food service for large or small events, you can be assured that we have the capability and enthusiasm to make your guests' experience that extra bit special. Our team of innovative chefs take great pride in creating exquisite seasonal and sustainable dishes using our regions finesting redients for you to enjoy. Pressed terrine of feta cheese and winter Venison with pea shoots Mixed berry jelly with amaretto soaked truffle, candy beetroot sponge, raspberry sherbet Range of buffet concepts Working Lunch Menu’s Option A Desserts (for an extra charge) Selection of sandwiches DG Chocolate delice DG Vegetarian California sushi rolls G Raspberry syllabub with cinnamon meringues D Black pudding & belly pork scotch egg DG Salted butterscotch mousse, toasted marshmallows D Goat’s cheese & fig, filo parcel -
Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving. -
Classic Cornish
FOR ORDERS PLACED 29TH AUGUST TO 24TH SEPTEMBER 2016 (WHILST STOCKS LAST) FLAVOUR SEPTEMBER OFFERS - INSPIRATION - LATEST ADDITIONS Classic ornish CPasties from Crantock Bakery See page 34-35 THIS MONTHS OFFERS... Pg 27 £5.99 Pg 4 £4.99 Pg 23 £9.99 Order on 01935 810210 or visit www.huntsfoodservice.co.uk #ONEM Quick & easy organic menu options with yeo valley butter & Organic bloomers from Delifrance Godminster’s range of Organic cheese is produced by their very own organic dairy cows in bruton, somerset. Organic premium soft drinks from Belvoir & Luscombe are perfect for Organic September This month is Organic Perfect for September. Take a look at the coffee shops everyday organic products you could use to help promote organic. All prices are nett. Percentage savings are off standard list price. All products shown are serving suggestions. All prices are correct at time of Microwave from frozen Boil Vegetarian publication but are subject to change without prior notification. All offers available whilst stocks last. Oven cook from frozen Grill Pre-portioned Ice lollies & fruit juice ideal for the Kids! Deep fry from frozen Shallow fry Freezer to table 2 Boil inCall the bag Hunt’s order Griddle Hotline on 01935 Thaw and 810 serve 210 www.huntsfoodservice.co.uk 3 September Flavour Chilled Chilled September Flavour £16.99 £3.49 £1.89 £1.59 99561 Meadowland Professional 36220 Stork Margarine 69005 Violife Dairy Free Cheddar Flavour Slices 71051 Violife Dairy Free Cheddar Flavour Block 40 x 250g 1 x 2kg 1 x 200g 1 x 200g FROM £5.99 £3.79 £8.99 -
Buffet Menus
Buffet Menus Canapés Menu Meat Fish Dessert Wafer Parma ham roast fig ciabatta Smoked salmon and brandy mousse Tiramisu filled profiterole dipped in ground pistachio Smoked bacon and cherry tomato tartlet Japanese crab and seaweed tempura Cocktail key lime pie Fillet of beef Yorkshire pudding Smoked halibut and horseradish parsley crostini Assorted French macaroons Asian duck spring roll and plum dipping sauce Prawn cocktail with sundried tomato mayonnaise Dark chocolate and raspberry délice Lamb hash harissa mayonnaise Cherry frangipane tartlet Vegetarian Tandoori marinated chicken, fresh mint yoghurt Goats cheese cornetto with red pepper syrup Pepper salt beef with piccalilli on rye Asian spiced feta, marinated tomato Sweet chilli chicken skewer and fresh coriander Potato scone with cream cheese colcannon Rillette of duck with kumquat jam Wild mushroom and tarragon leek tartlet Foie gras and raspberry meringues Designed to be served during your drinks reception, and priced at £2.75 each. We recommend a minimum of 3 canapes per person Finger Buffet A selection of sandwiches, wraps and rolls plus 8 items from the following selection - £27.00 A selection of sandwiches plus 6 items from the following selection - £21.00 All served with tea and coffee Dublin bay prawn with chive caper mayonnaise Deep fried Cornish Yarg with apple chutney Meat Lightly smoked trout fillet and asparagus tartlet Fricassee of forest wild mushroom and spring onion tartlet Smokey BBQ glazed pork chipolatas with Worcestershire Creole breaded prawns with salsa dip -
Elegance Wedding Breakfast Menu
ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck -
Desserts Lemon Verbena Panna Cotta Poached Peach, Honeycomb, Peach Sorbet White Chocolate Cheesecake Cherry, Port Reduction, C
Desserts £7.45 Lemon Verbena Panna Cotta Crumble Poached Peach, Honeycomb, Apricot, Oat and Hazelnut, Peach Sorbet Lemongrass Ice Cream White Chocolate Cheesecake Strawberries and Cream Cherry, Port Reduction, Sorel Ice Cream Sandwich, Cherry Sorbet Strawberry Gel Raspberry Eton Mess Selection of Ice Cream and Sorbets Pistachio Ice Cream Available French and British Artisanal Cheese Board 3 cheeses £7.25 5 cheeses £9.95 Morbier, Semi soft cheese, Franche Comte, France Kidderston Ash Goat Cheese, Creamy goats cheese log sprinkled with charcoal ash. Cornish Yarg, Semi hard cheese from Cornwall wrapped in nettle Cropwel Blue Stilton, Blue stilton with a rich tangy flavour and velvety soft texture Wookey Hole Cave Aged Cheddar, This PDO status cheese is made by hand and is packed full of distinctive, earthy and nutty flavour of the Somerset caves. All our cheese are French and British served with quince paste, homemade crackers, celery and grapes. Some of these cheeses are unpasturised Food Allergy? Please ask a member of our Team Teas and Coffee Filter Coffee £2.60 Americano £2.70 Cappuccino £2.70 Espresso £2.70 Latte £2.70 Teapigs £2.75 Hot Chocolate £2.70 Irish Coffee £5.95 Hot Chocolate with Cream & Baileys Latte £5.75 Marshmallows £3.70 Whipped Cream £0.50 Dessert Wines Muscat Beaumes de Venise 50ml £6.00 Port Taylors Vintage 2012 £4.75 £60 Barros Tawny Port (10 Years Old) £6.00 £80 Taylors Vintage 1998 £135 Delaforce Corte 1991 £275 Brandy Baron de Sigognac £5.00 Remy Martin VSOP £5.00 Marquis de Caussade Vs £5.00 Remy Martin XO £17.00 Janneau Armagnac £6.00 Hennessey XO £17.00 Whiskey Jamesons £2.90 Chivas Regal £3.90 Bells £2.50 Macallan Gold £5.25 Famous Grouse £2.50 Glenfiddich £4.00 Black Label £3.25 Lagavulin £7.50 Talisker Storm £4.50 Laphroaig £4.50 Highland Park £4.60 Glenmorangie £4.25 Food Allergy? Please ask a member of our Team . -
92 AUGUST Shelford Tommy
#92 AUGUST Shelford Tommy Nottingham has always boasted its fair share of characters, legends and eccentrics. People like Benjamin Mayo, and more recent contenders like Frank Robinson, affectionately known as Xylophone Man, will go down in local history... But there’s one from the eighteenth century who, “to his extraordinary powers, a servant girl was although quite a local celebrity in his day, is in the kitchen, about to dress some fish; not long generally forgotten in 2017. taken from the river but apparently dead. When she was about to cut off the head of one of them, His real name was James Burne, though he Tommy, at the instant she laid her knife on the was nicknamed “Shelford Tommy.” In 1931, J fish’s neck, uttered, in a plaintive voice, ‘Don’t cut Holland Walker described Tommy as “an itinerant my head off.’ ventriloquist [who] earned a precarious existence by giving exhibitions of his capabilities with an “The girl, upon this, being much alarmed, and ill-made ventriloquial dummy.” knowing not whence the voice proceeded, hastily drew the knife from the little fish and stood for Tommy was recorded as “carrying in his pocket, some time in motionless amazement. At length, an ill-shaped doll, with a broad face, which he however, recovering herself, and not seeing the apparently exhibited at public-houses, on fair fish stir, had courage to proceed to her business, days, race days and market days.” The gazing and took up the knife a second time, to sever the crowd would gather round to see this wooden head of the fish from the body. -
Sichuanc Ookery
Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles. -
Jellies and Syllabub . . . and How Different Our Worlds Are
Delightful Holiday Concoctions – Jellies and Syllabub . And how different our worlds are . By Jamie Credle, Davenport House Have you noticed when visiting one of the fine 18th century houses such as those in Colonial Williamsburg the arrangement of small cylindrical glasses with colorful jellies and creams inside that centers the festive table? In the grandest of homes, such as the Governor’s Palace, these glasses are often arranged in a dessert pyramid of glass salvers. Sometimes placed around the jellies and creams are sweetmeats and cakes. Because of their placement one expects that they were a highlight both for the eye and as well as the appetite. And then you wonder, ―What is that gelatinous mixture? Is that Jell-O?‖ Without refrigeration or electric mixers or prepackaged gelatin, how did that work? The two ―treats‖ noted by historians and historic cookbooks as filling these glasses are fruit flavored jellies and syllabub, both of which have long culinary histories and may be completely unfamiliar to the modern foodie. One source notes that syllabub, served either as a frothy dessert or beverage, was a 16th century invention. The determination on whether it is a drink or a dessert is how much wine is used in the recipe. Less would get you a spoonable dessert and more would result in a sweet drink of punch. Authorities have noted that the ―bub‖ in syllabub ―was a medieval slang for a bubbly drink.‖ The usual ingredients in syllabub are cream, whipped egg whites, lemon juice, lemon zest, sugar, nutmeg and an alcohol (cider, wine or champagne). -
Soups Giant Bruschetta Cold Deli Platters Sandwiches
Coltman’s KITCHEN, DELI & BAR All Day Menu served 10am – 4pm daily Soups Chicken soup with herb dumplings 5.50 Freshly made soup of the day 4.50 Deli soup and sandwich combo 9.35 (Soup of the day and one of our deli sandwich) Giant Bruschetta Mozzarella cherry vine tomato, basil, rocket & balsamic 11.45 Prosciutto, cherry vine tomato, parmesan, rocket & balsamic 13.45 Cold deli platters All served with toasted bread Platter of cheeses from our deli counter with pickles and chutneys 13.95 Platter of cold meats and charcuterie with grilled marinated vegetables 13.95 Platter of grilled & marinated vegetables, olives and pickles 12.95 Combination platter – meat/cheese, meat/grilled vegetable or cheese/vegetable 15.95 Sandwiches Coltman’s club 12.75 Chicken, bacon, egg and avocado Bookmakers 13.95 Minute steak, bacon, onions, tomato, mushrooms, egg and béarnaise sauce Scotch beef burger 13.95 ½ pound Angus burger, taleggio, pancetta and sautéed potatoes Slow braised lamb in Lebanese flatbread 13.95 Medjool dates, tomato, olives and feta Toasted homemade focaccia, grilled bell peppers and buffalo mozzarella 11.95 basil pesto and aged balsamic Fish Dog 12.25 Crispy polenta battered white fish, brioche bun, Cajun spiced potatoes, coriander & avocado salsa Cubanos 12.75 Toasted sandwich with slow cooked pork shoulder, salami, pickle, swiss cheese & mustard Reuben 12.75 Corned beef, Swiss cheese, sauerkraut and pickle We only use fresh produce and due to seasonality, and availability, the content of our dishes may vary We use nuts and common allergens in our kitchen, traces may be present in our dishes and not all ingredients are listed.