It's All About the Pastry…. Pies, Pasties & More

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IT’S ALL ABOUT THE PASTRY…. PIES, PASTIES & MORE Our pork pies use traditional hot water crust pastry, shortcrust pastry in all our pies & pasties & quiches (unless stated), & puff pastry for sausage rolls & slices. For our vegetarian products, our pastry does not contain animal fats. We use a low salt gravy in all our beef pies. Individual pies – 9cm diameter. Sharing or Large pies – 14cm. THE PORK PIE – the pie that started PROPER PIES. AVAILABLE LARGE (600G+) & SMALL BEEF PIES LARGE: 7.50€ Individual pies – 3.20€ - or sharing pies – 7.80€ SMALL: 3.50€ STEAK STEAK & KIDNEY SPECIAL EDITION PORK PIES MEAT & POTATO Available as a large pie MINCE BEEF & ONION SPECIAL EDITION PIES PORK & BLACK PUDDING PIE: 8€ SCOTCH (hot water crust pastry) Sharing pies….to share or not to share? GALA PIE – pork pie & boiled egg: 7.80€ BEEF STEW: 8€ Also available as GALA LOAF: 18.50€ BEEF & BLUE CHEESE: 8.70€ CHICKEN PIES BEEF & CORFU BREWERY DARK (RED) BEER: 8.70€ Individual pies – 3€ - or sharing pies – 7.50€ ROASTED VEGETABLE: 8€ VEGETARIAN CREAMY CHICKEN CREAMY VEGETABLE PIE: 3€ CHICKEN & BACON VEGETARIAN ROLL: 1.50€ CHICKEN & MUSHROOM CHEESE & ONION SLICE: 2.50€ CHICKEN & LEEK ROASTED VEGETABLE PIE: 8€ CHICKEN BALTI QUICHES 10 inch, from 9€, depending on filling…. PUDDINGS ADD MEAT, FISH, VEGETABLES, CHEESE…. Suet pastry, ready steamed – 4€ STEAK STEAK & KIDNEY PASTIES, SAUSAGE ROLLS & MORE AND WHY NOT TRY….. WEST COUNTRY PASTY (Cornish-style): 3€ OUR SPICY PICKLED ONIONS – great with BREAKFAST PIE (sausage & Heinz beans): 3€ our Pork Pies, Sliced Ham, Quiche…. CHEESE & ONION SLICE: 2.50€ Approximate net weight: 300g SAUSAGE ROLL: 1.50€ 3€ PER JAR SCOTCH EGG: 2.50€ .

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Hot Water Crust Pastry
Hot Water Crust Pastry Hot water crust pastry is the most forgiving type of pastry. It doesn’t judge you by your experience and even when you fail, it allows you to start again and make it better – that is, if you keep it warm. When it cools, it doesn’t stretch and it will break, and become more demanding. Hot water crust is sturdier and therefore may be a little less elegant than shortcrust or puff pastry, but as a result it can also handle wetter and heavier fillings without fear of sinking, leakage or dreaded soggy bottoms. The pastry holds up and sculpts very well and is therefore ideal for hand-raising pies, moulding the pastry around a pie dolly or pie block, and for free-standing pies, where the pie mould or tin is lined with pastry and then removed before the last stretch of baking. It should certainly not be kneaded too much – just enough to make sure that everything is blended well. Overworked hot water crust pastry turns into a tougher, chewier crust, but this doesn’t mean the result will be inedible, just that it could be better. Because the fat for the hot water crust is melted, it is much better distributed throughout the dough, which creates a consistent pastry that will colour much more evenly while it bakes. Other pastry methods require you to rub the fat into the flour with your fingers, which can lead to inconsistencies in the colour of the baked result. Except for pork pies and Scotch pies, the dough should not be rested before use as it tends to toughen up, dry out and crumble when cooled.
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Zur Vollversion 3 1 Tells Her All About ( Typical Emma Is on Holiday in England
Lesespurlandkarte British food VORSCHAU Denise Sarrach: Lesespurgeschichten Englisch Landeskunde 5–7 Lesespurgeschichten Englisch Sarrach: Denise Verlag Auer © zur Vollversion3 1 Lesespurgeschichte British food British food Emma is on holiday in England. Her aunt Stacey tells her all about typical (typisch) British food. To get to know what Emma learns about British food, start at number 1. 1 This is what British people eat for breakfast: small sausages. We eat them with baked beans (weiße Bohnen mit Tomatensoße). Can you find them? 2 The English word for your German ‘Chips’ is crisps. This is not fish ’n’ chips. 3 This is shortbread. Some say it’s only a biscuit (Keks), but I think it’s more than that. Another food we like is black pudding. 4 Chicken Tikka Masala is an Indian dish (Speise). Indian culture and food are very popular in England. We love this dish. 5 That’s scrambled eggs, correct. They’re great! The most famous thing we eat for lunch is fish ’n’ chips. 6 We might eat toast on Sundays, but I said Sunday roast, not toast. 7 These are beans as well, but they’re jellybeans. They’re sweets. We don’t eat them for breakfast. 8 This is a chocolate egg. Very good for Easter (Ostern), but not typically British. 9 This is tea, but it’s not black tea. Other kinds of tea are not very familiar (bekannt) here. 10 Sunday roast is a very traditional meal. It’s meat (Fleisch) and vegetables (Gemüse). Another tradition is our black tea for teatime. 11 Yes, thisVORSCHAU is black pudding.
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Pork Pie Recipe Roll the Remaining Dough to a Large Rectangle, 3Mm / ⅛ Inch Thick
Pork Pie Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round cutter cut circles from the dough, 12 if Makes 12 Takes 1 hour possible. • Butter or lard, for greasing Using a palette knife, lift eh shapes into the • 1 quantity of gluten-free hot water crust holes of the muffin tray and push the pastry in pastry with fingers. • Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm / • 1 egg, beaten 3in round cutter cut out 12 circles for lids. For the Filling • 500g/18oz pork mince (ground pork) Next, add the pork filling to the cases , about • 100g/ 3½oz smoked streaky bacon, diced a tablespoon for each case. Brush the edges • 3 tsp dried sage of the pastry with beaten egg and place the • 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush • ½ tsp salt each pie with beaten egg. Make a small hole • ½ tsp black pepper in the top of each lid. Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until golden brown. Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with chutney and enjoy hot or cold. fridge and preheat oven to 200ºC fan / 220ºC / 425ºF Flour your work surface and rolling pin.
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We're A' Jock Tamson's Bairns
Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
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Waddesdon Manor Pork Pie
Waddesdon Manor Pork Pie Ingredients Hot Water Pastry 200ml water 75g butter 75g lard 450g plain flour, sifted 1 pinch salt 1 egg, beaten 1 teaspoon vegetable oil (or rapeseed oil) Pork Filling ½ kg pork mince 1 large clove of garlic, crushed Pinch mixed herbs Pinch black pepper Pinch salt 1 small white onion, finely diced 100g bacon, chopped Jelly 3 gelatine leaves 250ml chicken stock Salt and pepper to taste Method For the filling Mix all the pork filling in a bowl and season. Use a frying pan to cook off a small amount and taste. Add more of any ingredients to season to your taste. Cook the rest. Put into the fridge. For the pastry Put the water, butter, and lard into a saucepan and gently heat to melt both the butter and the lard. Then bring to a gentle boil. Put the flour into a large heatproof bowl and add the salt and the egg. Mix together with a knife. Add the hot fat and water mixture and combine thoroughly. Tip the dough onto a lightly floured work surface and knead for 10 mins or until it becomes smooth and silky. Take a small jam jar and cover the outside with a light layer of oil. Cut 1/3 of the pastry off and wrap and put to the side. Roll the remaining 2/3 to ¼ inch thick. Cut a 6-inch circle and lay over the jam jar bottom and gently ease up the side of the jar. Be careful not to stretch the pastry too thin.
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What We Stock All Items Subject to Availability and Price Change at Any Point
What we stock all items subject to availability and price change at any point Dry Aged Longhorn Beef Fillet Steak £45.00 KG/Kilogram Rump £19.95 KG/Kilogram Sirloin £28.99 KG/Kilogram Feather £21.99 KG/Kilogram Rib Eye £30.00 KG/Kilogram Minute £21.99 KG/Kilogram Topside £13.15 KG/Kilogram Top Rump £14.99 KG/Kilogram Fore Rib £18.99 KG/Kilogram Brisket £10.00 KG/Kilogram Thick Rib £11.99 KG/Kilogram Silverside £11.55 KG/Kilogram Tomahawk £21.99 KG/Kilogram Braise Steak £10.99 KG/Kilogram Dice £9.75 KG/Kilogram Mince £9.75 KG/Kilogram Oxtail £9.95 KG/Kilogram Osso Bucco £9.95 KG/Kilogram French Trimmed Forerib £25.00 KG/Kilogram Beef Heart £5.99 KG/Kilogram Picanha £22.99 KG/Kilogram Ox Kidney £6.99 KG/Kilogram Brisket On The Bone £8.99 KG/Kilogram Shin £9.99 KG/Kilogram Flat Rib £8.99 KG/Kilogram Fillet Tail £24.50 KG/Kilogram Tongue £6.99 KG/Kilogram T Bone £28.99 KG/Kilogram Rolled Sirloin Joint £28.99 KG/Kilogram Cote De Beof £22.99 KG/Kilogram Skirt £12.99 KG/Kilogram Hanger Steak £19.99 KG/Kilogram Beef Meatballs £9.50 KG/Kilogram Fillet Centre Cut £55.00 KG/Kilogram Lamb Lamb loin chop £14.99 KG/Kilogram B/Rolled Loin Lamb NoiseWe £25.00 KG/Kilogram Fillet End Leg Lamb £16.99 KG/Kilogram Boneless Leg Lamb £14.50 KG/Kilogram Rack Of Lamb £24.00 KG/Kilogram Lamb Leg Shank £13.99 KG/Kilogram Lamb Boned And Rolled Leg £16.99 KG/Kilogram Boned And Rolled Lamb Shoulder £12.99 KG/Kilogram Boned And Rolled Breast £6.99 KG/Kilogram Lamb Cutlets £13.99 KG/Kilogram Lamb Leg Steaks £21.99 KG/Kilogram Lamb Mince £12.99 KG/Kilogram Lean Lamb Dice
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Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
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Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
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BREAKFAST MENUS Continental Buffet Breakfast Freshly Baked Mini
BREAKFAST MENUS Continental Buffet Breakfast Freshly baked mini Bridor pastries, 100% butter croissants, mini fruit scones or cranberry and pecan scones with preserves and sweet muffins Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Seasonal fruit platters with Glenilen yoghurt and crunchy granola Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Freshly brewed tea and coffee to include a variety of herbal and fruit infused teas Contains: No Allergens Keeling’s fresh pressed orange juice and carafes of mint and cucumber water Contains: No Allergens Networking grab and go breakfast Seasonal fresh whole fruit and selection of fruit juices Contains: No Allergens Freshly brewed premium coffee, hot chocolate and a variety of traditional, herbal and fruit infused tea Contains: ⑦ Assorted Danish pastries, muffins, fruit bread and savoury filled croissants Contains: ①(WHEAT)③⑥⑦⑧ (ALMOND, PECAN, HAZELNUT) Macadamia and white chocolate chip cookies Contains: ①(WHEAT)③⑥⑦⑧(MACADAMIA) Little pots of vanilla yoghurt and bircher muesli Contains: ① (OATS, BARLEY, RYE) ⑦⑧ (WALNUT, ALMOND) Blended smoothie of mango, pineapple, banana, and passionfruit Contains: No Allergens Selection of tapas meats and smoked cheese Contains: ⑦⑫ Additional Items Mini smoked streaky bacon butty, Ballymaloe relish Contains: ①(WHEAT)③⑦⑩ Gourmet sausage and black pudding roll Contains: ① (WHEAT, OATS) ③⑦⑫ Pancetta, spring onion and asparagus frittata Contains: ③ Scrambled free range eggs and avocado smash brioche Contains: ①(WHEAT)③⑦ Full Irish Buffet Dry cured bacon, Loughnane’s
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Sales@Coldchoicefoods
www.coldchoicefoods.co.uk Coldchoicefoods Ltd [email protected] 0161 223 9157 Sliced Bacon Frozen Sausage Brecondale Sliced Back Bacon each 16s IQF Blakemans Supreme Saus each Sliced Catering Bacon 2kg each 32s IQF Blakemans Supreme Saus each Chefs Choice Sliced Back Bacon each 4s IQF Blakemans Supreme Sausa each Bacon Coldchoice Supertrim 2kg each 8s IQF Blakemans Supreme Sausa each Bacon Rib Free Coldchoice each IQF Value Sausage 8 each Smoked Sl Back Bacon 5lb each CCF Frozen Pork Sausage 8s each Smoked Sl Streaky Bacon 5lb each IQF Cooked Pork 8 each Smoked Prime Bacon 2.27kg each 8s IQF Cumberland Sausage each Stirchley Supertrim Bacon 2kg each IQF Country Park Sausage 8 each Sliced Streaky Bacon 5lb each Cumberland Ring 20x227g each Taylors Sl Back Bacon 2kg each Midland IQF Sausage 8s Case Prime Sliced Back Bacon 2kg each Orchard Farm Pork Sausage 8s each Dry Cure Sliced Back 2kg each Smoked Dry Cure Sliced Back 2k each Fresh Sausage Chipolata Pork & Beef each Fresh Pork Chipolata 6lb each BACON RETAIL PACK Chipolata Traditional Pork Fre each 8oz Gammon Steak PKT x5 each Cumberland Sausage Meat x454gr 300g Dry Cure Back Bacon each Fresh Thin Pork & Chille 6lb each 350g Prime Back Bacon each Fresh Thick Pork & Apple 6lb each 350g Prime Smoked Back Bacon each Fresh Thick Pork & Black Puddi each Fresh Thick Cumberland 6lb each Fresh Thick Pork & Chille 6lb each CURED PRODUCTS Fresh Thick Garlic Sausage 6lb each Shanks each Fresh Thick Lincolshire 6lb each Red Net Coverter Gammon kg Fresh Thick Old English 6lb each Danish
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Fall Flavor Weekend Recipes 2017
Fall Flavor Weekend Recipes 2017 These recipes are taken from original historical resources and contain spellings and references that will be unfamiliar to today’s cooks. These were retained for accuracy and are explained where possible. To Stew a Rump of Beef Having boiled it till it is a little more than half enough, take it up, and peel off the skin: take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-mar- joram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover in close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to the table. Hannah Glasse, The Art of Cookery Made Plain and Easy, 1796, p. 70 To Stew Pears Pare six pears, and either quarter them or do them whole; they make a pretty dish with one whole, the rest cut in quarters, and the cores taken out. Lay them in a deep earthen pot, with a few cloves, a piece of lemon-peel, a gill [1/2 cup] of red wine, and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough.
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Our Homemade Pies on the Side
JUST A LITTLE BIT . OUR HOMEMADE PIES ON THE SIDE Vegetable Fritters (G) (V) (D) AED 28 All pies served with English thick cut chips, mushy peas and gravy Garlic Bread (G) (D) (V) AED 22 Zucchini, eggplant, onion rings, potato, cheddar cheese, Topped with cheddar cheese sour cream and spicy tomato relish Cottage pie (G) (D AED 52 Green Salad (V) AED 22 Crispy Calamari (G) AED 37 Beef, vegetables, rich gravy topped with mashed potatoes Cherry tomatoes, balsamic vinaigrette Lime mayonnaise Chicken Mushroom Pie (G) (D) AED 54 Mashed Potato (V) (D) AED 22 Poached Chicken Salad (D) AED 44 Braised chicken, button mushrooms, onion and velouté Topped with mushroom and cheese Poached chicken, turkey or pork bacon, mix green, Cornish Pasty (G) (D) AED 54 avocado, cheese, tomato and spring onion dressing Beef, potato, swede, onion, carrot and peas Sauteed Mushrooms AED 22 Ploughman’s platter (suitable for 2) (P) (G) (D) AED 79 Pepper Steak (G) (D) AED 56 Seasonal Mixed Vegetables AED 22 Cottage loaf bread, cheddar and stilton cheese, Peppered steak, onion with thick peppered gravy pork ham, pork pie, scotch egg, piccalilli, Thick Cut Fries (V) AED 22 branston pickle, brown pickled onions Homemade tomato chutney A LITTLE SUGAR . SANDWICHES AND BURGERS THE MAIN EVENT All served with malt vinegar English thick cut chips and coleslaw Roast Cornish Chicken (P) (D) AED 88 Apple and Rhubarb Crumble (G) (D) AED 38 Homemade crumble and English clotted cream Turkey or pork bacon wrapped, braised leek ,mushrooms, Red Leicester Cheese (G) (D) (V) AED 34 mashed
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