Transcript kelloggMichaelmas2012

week one
Lunch
Dinner
Lunch
Monday
Tuesday
Wednesday
Thursday
Friday
Steak, Baby
Onion, Portobello
Mushroom and
Roasted Vegetable
Casserole with
Herb and
Horseradish
Dumplings
Crushed Potatoes
Green Vegetables
Moussaka with
Fresh Oregano and
Feta with Greek
Salad and Roasted
New Potatoes
Roast Loin of Pork
with Apple and Sage
Sauce
Pan Gravy
Roast Potatoes
Carrots and Winter
Greens
Chicken Curry with
Sultanas, Almonds
and Fresh Spinach
Naan Bread
Coriander Rice
Fish and Chips
Homemade
Tartare Sauce
Lemon Wedges
Peas with Fresh
Herb Butter
Roasted Root
Vegetable and
Cherry Tomato
Casserole with
Lemon and Thyme
Dumplings
Butternut Squash,
Aubergine and Beef
Tomato Moussaka
Shallot, Rosemary
and Walnut Nut
Roast with
Redcurrant Gravy
Pumpkin,
Cauliflower and
Green Bean Curry
Leek and
Mozzarella
Risotto Cakes
with Spicy
Tomato Sauce
Clementine,
Lemon and
Almond Cake with
Greek Yoghurt
Chocolate and
White Chocolate
Brownies with Nut
Cream
Apple, Pear and
Blackberry Crumble
with Vanilla Cream
Chocolate and
Banana Cake with
Chocolate Sauce and
Chantilly Cream
Baked Cheesecake
with Cherry and
Ginger Compote
week one
Dinner
Dinner
Lunch
Monday
Chicken Wrapped
in Parma Ham
with Mozzarella,
Basil with a
Creamy Sherry
Pan-sauce
New Potatoes
Green Vegetables
Tuesday
Wednesday
Baked Fillet of Cod
with Tomato, Olive
and Caper Sauce
Sauté Potatoes
Peas and Green
Beans
Basil, Garlic and
Olive Oil marinated
Turkey Steaks with
Roasted Tomato and
Red Onion Sauce
Spaghetti with Olive
Oil and Black
Pepper
Mixed Roquette
Salad
Thursday
Slow-cooked Pork in
a Tomato, Red
Onion and Pepper
Sauce served with a
Herb Gremolata
Crushed Potatoes
Green Vegetables
Friday
Spiced Lamb
Meatballs
Bulgher Wheat
Salad with
Cucumbers,
Tomatoes and
Fresh Herbs
Sweet Pepper, Pea
and Feta Risotto
with Herb Oil and
Roquette
Lattice Topped Flat
Mushroom with
Tomato and
Oregano Sauce
Spaghetti with
Lemon, Chilli, Fresh
Basil and Parmesan
Leek and Four
Cheese Sausages
with Red Onion
Marmalade
Roasted
Vegetable, Date
and Sultana
Tagine with
Greek Yoghurt
and Chopped
Coriander
Cherry and
Blueberry
Clafoutis
Pecan Pies with
Butterscotch Sauce
and Cream
Chocolate Mousse
with Homemade
Shortbread Biscuits
Steamed Lemon
Puddings with Berry
Compote and Lemon
Curd Sauce
Banoffee Pie
week two
Lunch
Monday
Tuesday
Homemade
Lasagne topped
with Mozzarella
and Parmesan
Garlic Ciabatta
Dressed Salad
Chicken Braised
with a Sweet Red
Pepper and Chorizo
Sauce
Sweet Potato Mash
Broccoli and Sugar
Snap Peas
Spinach,
Mozzarella, Pine
Nut and
Mascarpone
Cannelloni with
Smoked Paprika
Tomato Sauce
Pineapple Upsidedown Cake with
Vanilla Crème
Anglaise
Wednesday
Thursday
Friday
Roast Topside of
Beef with
Horseradish Gravy
Yorkshire Puddings
Roast Potatoes
Carrots and Green
Beans
Cassoulet made with
Merguez Sausages,
Mixed Beans and
Lentils with Herb
Breadcrumbs
New Potatoes and
Vegetables
Fish Pie made
with Salmon,
Haddock and
King Prawns with
Creamy Mash
Green Vegetables
Butternut Squash,
Red Pepper and
Green Bean
Goulash dotted with
Sour Cream and
Fresh Basil
Mushroom, Thyme
and Cream Cheese
Wellingtons with
Mushroom Sauce
Roasted Vegetable,
Butterbean and
Lentil Cassoulet
with Lemon and
Herb Breadcrumbs
Shepherdess Pie
with Sweet Potato
Mash and Herb
Gravy
Treacle Tarts with
Lemon Zest Cream
White Chocolate and
Raspberry Croissant
Bread and Butter
Pudding
Sticky Ginger
Pudding with Toffee
Sauce and Cream
Homemade
Meringues with
Raspberry and
Passion Fruit
Cream
week two
Dinner
Lunch
Dinner
Monday
Tuesday
Lamb Hotpot with
Buttered Savoy
Cabbage and Baby
Carrots
Red Thai Fish
Curry with Baby
Vegetables, Lime
Leaves and Coconut
Milk
Lemongrass Rice
Flat Mushroom
and Mixed Bean
Hotpot with Sliced
Sweet Potatoes
Chocolate Roulade
filled with Toasted
Almonds and
Berry Cream
Wednesday
Thursday
Friday
Coq au Vin with
Shallots, Leeks and
Carrots with New
Potatoes and
Seasonal Vegetables
Paella with King
Prawns, Chicken,
Saffron, Peas and
Peppers
Steak and
Guinness Pie with
Pan-gravy
Crushed Potatoes
Peas and Runner
Beans with
Shallots and
Crème Fraîche
Baby Aubergine,
Courgette, Cherry
Tomato and Baby
Corn Thai Curry
Roasted Tomatoes
and Asparagus on a
Sweet Potato Rosti
with Balsamic Syrup
Vegetable Paella
with Lemon,
Parsley, Tomatoes
and Peas
Sliced Potato, Red
Onion and Feta
Pie with Shallot
and Watercress
Sauce
Berry Brule with
Cinnamon
Shortbread
Apple Puff Pastry
Tarts with Vanilla
and Honey Cream
Chocolate, Apple
and Pear Betty with
Vanilla Ice Cream
Passion Fruit
Cheesecake with
Mango Coulis
week three
Dinner
Lunch
Lunch
Monday
Tuesday
Braised Steak
Casserole with
Tomatoes, Peppers
dotted with Sour
Cream and Herb
Gremolata
Herb Rice
Green Vegetables
Braised Pork with
Apples,
Blackberries and
Red Onions
Crushed Potatoes
Savoy Cabbage with
Walnuts and Sea
Salt
Roast Lamb with
Redcurrant Gravy
Roast New Potatoes
Carrots and Fine
Beans
Cottage Pie with
Herb and Onion
Gravy
Peas with Thyme
and Lemon Butter
Vegetable, Lentil
and Butterbean
Chilli with Sour
Cream and
Chopped
Coriander
Creamy Leek and
Sweet Potato Pie
with Potato Rosti
Topping
Tomato, Aubergine
and Mozzarella
Parmagiana with
Roquette and
Cherry Tomato
Salad
Shepherdess Pie
(made with grated
Courgette, Celeriac
and Carrot) with
Feta and Sweet
Potato Top
Cherry Tomato,
Feta and Oregano
en Croute with
Pepper and
Tomato Sauce
Tiramisu
Sticky Toffee
Pudding with Sticky
Toffee Sauce and
Cream
Chocolate Tarts with
Caramelised Orange
Zest and
Mascarpone Cream
Vanilla and
Nutmeg Rice
Pudding with
Homemade Berry
Compote
Apple and
Cinnamon Loaf
Cake with Lemon
Cream
Wednesday
Thursday
Friday
Salmon en Croute
with Watercress
Sauce
New Potatoes with
Olive Oil and
Herbs
Green Vegetables
week three
Dinner
Lunch
Dinner
Monday
Tuesday
Wednesday
Thursday
Friday
Chicken with
Mushrooms,
Thyme and Crème
Fraîche
Lemon and
Mustard Mash
Sweetcorn with
Shallots, Herbs
and Butter
Homemade
Fishcakes
Salad of Kos
Lettuce, Asparagus,
Feta and Cucumber
Turkey wrapped in
Parma Ham stuffed
with Sage and
Mozzarella
Tagliatelle with
Roasted Vegetable
Ratatouille
Slow-cooked Belly
Pork on Sweet
Potato Mash with a
Roasted Apple and
Pear Sauce
Spiced Red Cabbage
Baked Chicken
with Courgettes,
Feta and Cherry
Tomatoes with
Pepper and Basil
Sauce
Red Pepper and
Flat Mushroom
Stroganoff
Feta, Chickpea and
Coriander
Vegetable Cakes
with Chunky Sour
Cream, Mint and
Cucumber Dip
Chestnut
Mushroom, Lemon
and Roquette Risotto
with Mozzarella and
Tomato Salad
Homemade Ricotta
Gnocchi with
Tomato and Basil
Sauce
Individual
Mushroom, Leek
and Mascarpone
Tarts with
Mustard and
Leek Sauce
Chocolate Berry
Torte with
Chocolate Sauce
and Ice Cream
Carrot Cake with
Vanilla Mascarpone
Cream
Apple Charlotte with
Toffee Sauce and
Cream
Berry Mousse with
Homemade Biscuits
Chocolate
Mississippi Mud
Pie with Toasted
Nuts and Cream
SALAD BAR
Dinner
Lunch
Lunch
Monday
Tuesday
Wednesday
Thursday
Friday
Green Leaves
Green Leaves
Green Leaves
Green Leaves
Green Leaves
Waldorf Salad
with Walnuts,
Apples, Grapes
and Celery
Yellow Rice Salad
with Peppers,
Courgettes
Celeriac, Parsnip
and Red Cabbage
Coleslaw
Slow-roasted
Vegetable Pasta
Salad
New Potato Salad
with Greek
Yoghurt , Spring
Onions, Capers
and Chives
Noodle Salad with
Sesame Seeds,
Stir-fried Baby
Vegetables, Soy
and Chillies
Chunky Cucumber,
Greek Yoghurt and
Mint Salad
Potato Salad with
Asparagus, Feta and
Wholegrain Mustard
Olive Oil Dressing
Mixed Bean Salad
Cous-Cous with
Pomegranate,
Herbs and
Sultanas
Fruit Salad
Mixed Salad
Fruit Salad
Mixed Salad
Fruit Salad