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Winter 2013 Week 1 MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Italian Beef Lasagne

Lamb Dhansak

Pot Roasted Honey Glazed Ham

Chicken Forestiere

Crisp Fiery Battered Fillet of Fish Homemade Tartare Sauce

Black Eyed Bean and Potato Burrito

Aubergine and Chickpea Dhansak

Cheese, Leek and Potato Pie

Goats Cheese and Caramelised Onion Open Tart

Tortellini Tomato and Crème Fraiche

Cous Cous

Bombay Potatoes

Crispy Roast Potatoes

New Potatoes

Chunky Chips

Oat Crusted Bloomer

Sesame Seed Loaf

Floured Plait

Crown Loaf

Poppy Bread

Sweetcorn Carrot Rondelles Or a Mixed Side Salad

Garden Peas Cauliflower Or a Mixed Side Salad

Puree of Swede Savoy Cabbage Or a Mixed Side Salad

Carrot Batons Broccoli Florets Or a Mixed Side Salad

Minted Garden or Mushy Peas Or a Mixed Side Salad

Gingerbread Cake with Vanilla Custard Or a piece of Fresh Fruit

Bread and Butter Pudding with Vanilla Custard Or a piece of Fresh Fruit

Jam Roly Poly With Vanilla Custard Or a piece of Fresh Fruit

Seasonal Fresh Fruit Salad Or a piece of Fresh Fruit

Apple and Cinnamon Twice Baked Crumble With Bay Custard Or a piece of Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.


Winter 2013 Week 2 MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Cumberland Sausage Ring and Gravy

Moroccan Beef Stew

Breast of Turkey Pot-Roasted in Sweet Paprika Served with Cranberry Sauce and Gravy

Mexican Chilli with Tortillas

Cajun Battered Fillet of Fish With Sweet Chilli Sauce

Tuscan Bean and Butternut Risotto

Spicy Quesadilla

Vegetarian Cottage Pie

Macaroni Double Cheese With Leeks

Falafel with Pitta Bread

Colcannon

Spiced Cous Cous

Crispy Roast Potatoes

Rice

Chunky Chips

Floured Loaf

Wholemeal Loaf

Seeded Loaf

Garlic and Herb Bread

Classic Bloomer

Broccoli Florets Puree of Swede Or a Mixed Side Salad

Minted Peas Carrot Rondelles Or a Mixed Side Salad

Fresh Cabbage Honey Roast Parsnips Or a Mixed Side Salad

Carrots Batons Sweetcorn Or a Mixed Side Salad

Minted Garden or Mushy Peas Or Healthy Salad for Falafel

Warm Lemon and Almond Pudding with Custard Or a piece of Fresh Fruit

Caramelised Apricot Custard Tart Or a piece of Fresh Fruit

Wild Berry Fool With Shortbread Fingers Or a piece of Fresh Fruit

Marble Sponge With Vanilla Custard Or a piece of Fresh Fruit

Dutch Apple Pudding with Custard Or a piece of Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.


Winter 2013 Week 3 MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Salmon Tortellini and Dill Bake

Beef Cobbler

Roast Topside of Beef Served with Roasted Gravy

Makhani Chicken

Crispy Battered Fillet of Fish Home Made Tartare Sauce

Roasted Vegetable Calzone

Pan Haggerty

Leek and Cheese Patties

Goan Vegetable Curry

Penne Pasta and Seasonal Vegetable Bake

Garlic and Herb Bread

Creamed Potatoes

Crispy Roast Potatoes

Basmati Rice

Chunky Chips

Floured Loaf

Crown Loaf

Sesame Seed Twist

Poppy Bread

Garden Peas Coleslaw Or a Mixed Side Salad

Carrot Batons Broccoli Florets Or a Mixed Side Salad

Pickled Red Cabbage Diced Swede Or a Mixed Side Salad

Carrots Rondelles Sweetcorn Or a Mixed Side Salad

Minted Garden or Mushy Peas Or a Mixed Side Salad

Apple and Blackberry Twice Baked Crumble With Vanilla Custard Or a piece of Fresh Fruit

Sticky Toffee Pudding With Custard Or a piece of Fresh Fruit

Rich Chocolate Sponge With Vanilla Custard Or a piece of Fresh Fruit

Apple Samosa With Bay Custard Or a piece of Fresh Fruit

Eton Mess Or a piece of Fresh Fruit

Fillet of white fish – To ensure we maintain both a seasonal and sustainable source of fish we rotate the species of white fish for this recipe. Should you have any questions on this subject please do not hesitate in speaking to the catering team who will be more than happy to assist.

January 2013 Menu  

January 2013 School Canteen Menu

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