November Seasonal Eating

November 24, 2010 at 6:07 pm. 365 Menus.

Strawberries would been finished now, but remember for next year the following names. 
Ben Pirouet, Ken Giles, ( who  supplies Co.Op stores ) and Mick Bourgaise who first with one of the other  Rodney Brouards started The Strawberry Farm.

Menus November 1st Week ( 1st to 7th )
Menu Monday
Local rabbit stew—chocolate custard—coffee
Menu Tuesday
Chicken Croquettes—cal braise, mushrooms and chips—Guernsey Gauche with butter—coffee
Menu Wednesday
Liquidised mushrooms, meatballs and onions with seasoning—custard flan—coffee
Menu Thursday
Beef Stew with Dumplings ( carrots, potatoes, onions, swede and seasoning—cider cake—coffee
Menu Friday
Fish Pie, chad and mushrooms—cheese and biscuits—coffee
Menu Saturday
Irish lamb Stew—baked jam roll—coffee
Menu Sunday
Roast lamb with mint sauce—roast potatoes, parsnips mixed veg and savoy cabbage—apple pie—coffee 

Another grower Terry Robert, grows  fruit and vegetables and is the main local supplier for Co.Op. He has been growing from when he first left school in 1965 and grows in St Peters and Torteval.

Menus November 2nd Week (8th to 14th )
Menu Monday

Soup with leftovers from Sunday and add more vegetables—strawberry cheese cake—coffee
Menu Tuesday
Seafood curry with boiled rice—icecream—coffee
Menu Wednesday
Pork Chops with green pepper corn sauce, Dauphinoise Potatoes onions and savoy cabbage–Sherry trifle—coffee
Menu Thursday
Smoked Haddock with spinach and boiled potatoes–lemon curd pie in flan–coffee
Menu Friday
Rib Eye steak with Celeriac mash, onion rings, roasted parsnips and mushrooms–Three Gsy ice-creams–coffee
Menu Saturday
Swedish meatballs with Beef, lamb, breadcrumbs and nutmeg—boiled white cabbage—walnut tart—coffee
Menu Sunday
Roast Pork—Roast potatoes, cauliflower, red cabbage and sprouts—lemon tart—coffee 

If you prefer tea or something else please chose yourself

Some of the cakes on these menus, are made by my good wife, sheilagorvel@hotmail.co.uk,  and see on  www.getguernsey.com  Also anniversary and wedding cakes as well, which can have your own photo on, or any design you wish.
Even the indoor courgettes would be finishing, so “for sure” freeze some, so you can use for ratatui from now on.

Menu November 3rd Week (15th to 21th)
Menu Monday
Soup with leftovers from Sunday, leeks, carrots and potato–lemon tart-coffee
Menu Tuesday
Toad in the hole with mash–pear gratin–coffee
Menu Wednesday
Quiche with bacon, onions and cheese–Sticky toffee and banana pudding–coffee
Menu Thursday
Macoroni cheese with spinach–cannoli–coffee
Menu Friday
Fideua (Spanish pasta dish)–marble cake–coffee
Menu Saturday
Pork Steak , apple slices, butter beans, spinach and saute potatoes–Bienenstich–coffee
Menu Sunday
Roast Beef with Yorkshires, roast potatoes, roast parsnips, onions, mixed veg and calabraise–Almond & Quince Tart ( German bee sting)–coffee.

If you come to the Farmers Markets, you will have the opportunity to taste the wonderful chocolates made by Ben Le Prevost. 
Ben had training around the world and makes all sorts of mouth watering different flavours and just look on his website
www.benleprevostchocolatier.com

Menu November 4th Week (22nd to 28th)
Menu Monday
French Onions soup–Blackberry and apple pie with cream–coffee
Menu Tuesday
Quiche with spinach or chad, mushrooms, peppers, eggs and tomatoes–Bread and butter pudding–coffee
Menu Wednesday 
Gammon steak with pineapple, cauliflower cheese, mushrooms and chunky chips–strawberry cheese cake–coffee
Menu Thursday
Brawn with a half pigs head boiled in pan with seasoning, black pepper, thyme, lemon juice, parsley and water. Then pick meat off inside of head and put back in pan to reduce stock. If you like garlic flavored add to pan when you cook second time. You can have with  mash potatoe and carrots –cheese and toast–coffee
Brawn can be eaten with warm or  cold toast or with french bread
Menu Friday

Rabbit Provencale with onions, celery, red wine, calabraise and boiled potatoes–trifle–coffee
Menu Saturday
Monkfish with saute potatoes carrots and roasted honey basted parsnips–creme brulee–coffee
Menu Sunday
Breast of Wood Pigeon with small onions, carrots, parsnips and swede ( all basted in honey) and Roasted potatoes–ice cream–coffee

Local peppers and aubergines would be finished about now, so “for sure” freeze some for using in ratatui.

Posh Pantry do variety of chutneys, red onion marmalade, hunky chunky chutney, yummy plummy chutney and green tomato chutney. Also jams with local fruit, damson, raspberry, loganberry, strawberry and blackberry.
These are  sold at the Saumarez Manor (now at St. Martin Parish Hall) and Catel Market (at Le Friquet Garden Centre) and at sheilagorvel@hotmail.co.uk and www.getguernsey.com   

                                                                                                 

 
« Post before this: