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TURN THE PAGE
TO SEE THE
MEAT
YOU COULD
BE SERVING
THIS
CHRISTMAS
DON’T SETTLE
FOR LESS THIS
YEAR
YOU DESERVE
THE BEST
PRODUCTS
DELIVERED TO
YOUR DOOR
DURING
CHRISTMAS
WEEK
LINCS PRIME FRESH CHRITMAS GUIDE 2014
CONTENTS
Page 3. TAKES THE TOP OFF HOW IT WORKS
Page 4. STARTERS: including shellfish and salmon
Page 5. THE MAIN EVENT : Poultry selection and
necessary accompaniments.
Page 6. THE OTHER JOINTS : Beef, Pork, Lamb
and Gammon joints
Page 7. OTHER ESSENTIALS :Lincolnshire Vegetable
Selection, Pies, Pastries, Puddings
Page 8. CAKE AND CHEESE TO FINISH
Page 9. PRICES AND ORDERING
Page 10. PORTION & ROASTING GUIDE
Published by
Lincs Prime Fresh Ltd,
83 St Bernard’s Avenue,
Louth Lincolnshire,
LN11 8AS
Tel: 01507 609861, Mob: 07811 259785
Website: www.lincsprimefresh.co.uk E-mail: freshfood@hotmail.co.uk
All content subject to change including prices and product availability. Prices and availability will
be confirmed week including 11th December 2014
Payment
Existing customers payment by card at the time of confirmation
will make delivery more efficient and timely.
Non existing customers 50% DEPOSIT at time
of order balance due on confirmation of delivery.
HOW LINCS PRIME FRESH
CHRISTMAS WORKS
Christmas Day is on THURSDAY and we will be delivering
from the Christmas menu from
FRIDAY 19th December to WEDNESDAY 24th December.
1. Have a good look at the menu and mark off on your order form
what you would like. Anything not listed that you would like
please feel free to ask we can source most quality products to
make your Christmas special.
2. You can ring, write or email your order anytime before then.
3. Upon receipt we will confirm the order and pencil in a delivery
day, within 48 hrs.
4. Starting the week 11th December we will ring and confirm a
delivery day between 19th and 24th December and time slot with
you. (At this time we would like to get everyone to pay by card if possible.)
5. We will deliver on the day arranged and within the delivery
window agreed.
BETWEEN NOW AND CHRISTMAS
KEEP AN EYE ON
WWW.LINCSPRIMEFRESH.CO.UK
FACEBOOK & TWITTER
FOR ANY LATE ARRIVING
SPECIAL OFFERS
All prices are subject to fluctuation and price will be
confirmed at time of payment .
E&OE
STARTERS
PEELED PRAWNS (frozen) Norwegian Grade 1 no
little Prawns or bits in the bottom to make the weight
up. Succulent and tasty. 1kg ORDER PRA1
TIGER PRAWNS (frozen) Far eastern Tigers 6/8
to the pound. Raw headless. ORDER PRA2
CKD KINGS (Frozen) Excellent for starter or main
course ORDER PRA3
SMOKED SALMON WHOLE SIDE
Pre-carved traditionally smoked. 1.5kg approx.
ORDER SSA1
SCOTTISH SMOKED SALMON
200gm pack ORDER SSA2
400gm pack ORDER SSA3
READY to ROAST DRESSED SALMON
Fresh Loch Bred Salmon topped and tailed cleaned and de-scaled. Makes a fabu-
lous presentation starter or buffet item. 2 fish per order approx 1.2kg
ORDER SALM
Christmas Fayre 2014
HOW TO ORDER SEE PAGE 3
SAUSAGES
TRADITIONAL CHIPOLATA
Old fashioned recipe perfect with poultry of any sorts. 500 gm ORDER CHIP
XMAS SPECIAL
Special recipe with cranberry. Succulent variation of the banger.500gm ORDER XMAS
LINCOLNSHIRE SAUSAGEMEAT 454gm pack(1lb) ORDER MEAT
PIGS IN BLANKETS Mini sausage wrapped in bacon (8 per tray) ORDER PIGS
Christmas Fayre 2014
WHOLE LINCOLNSHIRE TURKEY (fresh frozen)
Complete with giblets. 4/4.5kg the perfect family size
bird. ORDER TURK1
FRESH TURKEY
CROWNS All the succulent breast meat and easy to
roast 4/4.5kg ORDER TURK2
1/2 FRESH TURKEY CROWNS All the succulent
breast meat and easy to roast 2/2.25g ORDER TURK3
LARGE ROASTING CHICKEN (fresh frozen)
. 2.2kg (5lb) ORDER LRCH
LARGE GOOSE (fresh frozen) A full flavoured moist
eating alternative. 5.9kg (12lb) ORDER GOOS
FRESH ENGLISH DUCK Fantastic alternative for
this occasion.
2.27kg (5lb) ORDER DUCK
HOW TO ORDER SEE PAGE 3
BEEF
TOPSIDE JOINT
Succulent well hung beef the perfect counter to turkey.
1.2kg to 1.4kg (2.6lb to 3lb) ORDER TOP1
2.4kg to 2.8kg (5lb to 6lb) ORDER TOP2
SIRLOIN
Prime beef cut rolled and ready to roast. For the discerning beef lover. 2.1kg to
2.3kg (5lb to 5.25lb) ORDER SIR1
PORK
HALF LOIN We supply these loins year round and get
constant compliments about quality and value. Bone-
less and skinless no crackling but easy to cut up
2.2kg to 2.7kg (5 to 5.5 lb) ORDER POR1
HALF LEG
Traditional boneless joint ready to roast with crack-
ling. 1.2kg to 1.4kg (2.5lb to 3lb) ORDER POR2
FULL LEG
Fantastic joint for the bigger family gathering. Ready
to roast and lots of crackling. 2.3kg to 2.5kg (5lb to
6lb) ORDER POR3
LAMB
LEG OF LAMB (on the bone)
Roasted with rosemary and tarragon beautiful flavour full
meat. 2kg to 2.4kg (4.4lb to 5lb) ORDER LAM1
CROWN OF LAMB
Lamb ribs in a circular arrangement. 1.2kg to 1.6kg (2.6lb to
3.2kg) ORDER LAM2
GAMMON JOINTS
PRIME ENGLISH GAMMON 2kg joint perfect to
roast or bake for Christmas tea.
ORDER GAMM
ALL JOINTS ARE AVAILABLE IN LARGER SIZES IF REQUIRED
HOW TO ORDER SEE PAGE 3
CHRISTMAS PUDDING
Traditional Christmas Pudding generously laced with mixed
fruit, stout and brandy.
Reputedly one of the best puddings in the country.
FAMILY PUDDING
6 to 10 generous portions (approx. 2lb)
ORDER PUDD
PIES, PASTRIES, PUDDINGS AND CAKES
CHRISTMAS PORK PIE
Size 4 Traditional big family size pie approx 4lb in weight
ORDER PIE1
Size 2 Same recipe but a more compact pie ideal for the smaller family
ORDER PIE2
LINCOLNSHIRE PLUM BREAD
Perfect for after dinner or tea with a little “Poacher” cheese. (2 loaves)
ORDER PLUM
MINCE PIES
Age old recipe with fruit mince soaked in real brandy Packs of 4 pies
ORDER MINC
LINCOLNSHIRE VEGETABLE SELECTION
FAMILY SIZE MIXED BOX OF
LOCALLY GROWN VEGETABLES INCLUDING:
5kg POTATOES, 3 lb ONIONS, Hand of CARROTS, SWEDE, 1kg PARSNIPS, CAULI-
FLOWER or ROMANESCO, SAVOY or JANUARY KING CABBAGE and of course
A STALK OF BRUSSEL SPOUTS.
“FAMILY BOX ONLY £22”
“1/2 BOX ONLY £12”
HOW TO ORDER SEE PAGE 3
ORDER BY PHONE, POST OR E-MAIL
By phone call the office on
(01507) 609861 or 07811 259785.
By post fill in the enclosed order form
and forward to the address on page 2.
Go to our website at www.lincsprimefresh.co.uk click the link and send an
e-mail listing your requirements.
All orders will be confirmed within 48 hrs of receipt
THE FINALE
Locally produced un-pasteurised mature cheddar type cheeses. Made from the
milk of the cows that live on the farm. If you’ve not tried this cheese already this
is the perfect time to. Available by the kg or 1/2 kg. Try all three for a real tasty
selection.
“The Poacher” mature traditional taste
ORDER CHE1
“Vintage” extra matured for greater taste.
ORDER CHE2
“Smokey” traditionally oak smoked
ORDER CHE3
“Red” Leicester style coloured cheese
ORDER CHE4
“Selection” try some of each. 1.3KG approx ORDER SELE
CAKES TO FINISH
Rich fruity traditional cake with generous marzipan and icing topping.
Topped with traditional decorations.
6” Square Large Family Christmas Cake ORDER CAKE
YULE LOG
Large “Swiss Roll” with lashings of chocolate butter ice coating . 6”
approx ORDER YLOG
CODE DESCRIPTION QTY PRICE SUB TOTAL
PRA1 1kg PLD PRAWNS £18
PRA2 800gm TIGER PRAWNS £19
PRA3 CKD KING PRAWNS £21
SSA1 SMKD SALMON SIDE £34
SSA2 200gm SMKD SALMON £12
SSA3 400gm SMKD SALMON £16
SALM R to ROAST SALMON x2 £19
VEG1 LINCS VEG BOX £22
VEG2 1/2 LINCS VEG BOX £12
TURK1 4-4.5kg WHL TURKEY £40
TURK2 4-4.5kg TURKEY CROWN £45
TURK3 1/2 TURKEY CROWN £27
LRCH1 2.2kg WHL CHICKEN £15
GOOS1 5.5kg GOOSE £39
DUCK1 2.27kg DUCK £21
CHIP1 454gm CHIPOLATA £6
XMAS1 454gm XMAS SAUSAGE £6
MEAT1 454gm SAUSAGE MEAT £5
PIGS1 8 X SAUS IN BACON £12
TOPS1 1.2-1.4kg TOPSIDE £21
TOPS2 2.2-2.8kg TOPSIDE4 £38
SIRL1 2.1-2.3kg SIRLOIN £58
PORK1 2.2/2.7kg PORK LOIN £20
PORK2 1.2-1.4 PORK LEG £18
PORK3 2.3-2.5kg PORK LEG £30
LAMB1 2-2.4kg LEG LAMB £32
LAMB2 1.2-1.6kg CROWN LAMB £29
GAM1 2kg GAMMON JNT £18
PPIE1 PORK PIE 2lb £10
PPIE2 PORK PIE 4lb £17
PUDD1 6-10 ptn XMAS PUD £12
PLUM 2 X LINCS PLUM BREAD £12
MINC 8 MINCE PIES £12
CAKE 6” XMAS CAKE £26
YLOG 6” YULE LOG £12
CHEE1 POACHER kg £17
CHEE2 VINTAGE kg £19
CHEE3 SMOKEY kg £19
CHEE4 LINCOLN RED £19
SELE CHEESE SELECTION 1.75kg £32
TOTAL ITEMS TOTAL PRICE
E&OE Prices subject to change confirmed on confirmation of delivery arrangement.
CHRISTMAS PORTION/ROASTING GUIDE 2014
ITEM DESCRIPTION PRICE APPROX. ADULT
PORTIONS
COOKING TIMES
PRE-HEATED
DURATION FINISH REST
MINS
PRA1 PLD PRAWNS kg £16 10/12 N/A
PRA2 TIGER PRAWNS 800gm £17 6/8 FULL/FRY 5/7mins Done when Pink 2
PRA3 CKD KINGS kg £19 9/11 N/A
SSA1 SMKD SALMON SIDE £34 12/14 N/A
SSA2 SMKD SALMON 200gm £12 4/5 N/A
SSA3 SMKD SALMON 400gm £16 9/10 N/A
SALM R to RST SALMON X2 £19 5/6 200C GAS6 0hrs 40mins C 10mins FULL 5
VEG1 SEL OF LINCS VEG £22 15/20 All vegetables cook differently but most can be judged to be
VEG1/2 SEL OF LINCS VEG £12 8/10 cooked when they slide off a fork. Always pre-boil roast potatoes.
TURK1 WHL TURKEY 4/4.5kg £40 15/20 180C GAS5 2hr 30mins C 20mins FULL 20
TURK2 TURKEY CROWN 4/4.5kg £45 16/22 160C GAS4 2hr 40minc C 10mins FULL 15
TURK3 1/2 TURKEY CROWN 2.2.5kg £27 8/10 160C GAS4 1hr 15mins C 10mins FULL 10
LRCH WHL CHICKEN 2.2kg £15 4/8 180C GAS5 1hr 15mins C 15mins FULL 10
GOOS WHL GOOSE 5.5kg £39 6/10 160C GAS4 3hr 20mins C 20mins FULL 15
DUCK WHL ENGLISH DUCK 2.27kg £21 3/4 160C GAS4 1hr 20mins 20mins 200 5
TOP1 BEEF TOPSIDE 1.2/1.4kg £21 6/8 180C GAS5 1hr 5mins 5mins 200 10
TOP2 BEEF TOPSIDE 2.4/2.8kg £38 14/16 180C GAS5 2hr 10mins 10mins 200 15
SIRL BEEF SIRLOIN 2.1/2.3kg £58 12/14 180C GAS5 2hr 0mins 5mins FULL 10
POR1 PORK LOIN 2.2/2.7kg £20 14/16 160C GAS4 2hr 50mins C 10mins FULL 15
POR2 LEG OF PORK 1.2/1.4kg £18 4/6 160C GAS4 1hr 15mins 10min FULL 5
POR3 LEG OF PORK 2.3/2.5kg £30 12/14 160C GAS4 2hr 40mins 10mins FULL 10
LAM1 LEG OF LAMB 2/2.4kg £32 8/10 180C GAS5 1hr 50mins C 15mins 200 15
LAM2 1/2 LEG OF LAMB 1.2/1.4kg £20 4/6 180C GAS5 0hr 55mins C 10mins 200 5
LAM3 CROWN OF LAMB 1.6/2kg £29 5/6 180C GAS5 0hr 45mins C 10mins FULL 5
GAMM GAMMON JNT 2kg £18 10/12 BOIL 1hr 10mins Rst 50mins 180 10
PPIE1 PORK PIE 2lb £10 8/10 N/A
PPIE2 PORK PIE 4lb £17 16/20 N/A
THIS TABLE IS FOR GUIDANCE AND PLANNING PURPOSES ONLY. WE HAVE ASSUMED MULTIPLE
JOINTS ARE BEING SERVED. GENERALY UNDER 10’s COUNT AS 1/2 AND ADULT.
ALWAYS CHECK EACH INDIVIDUAL JOINT REGULARLY. UNCOVERED JOINTS SHOULD BE BASTED
DURING ROASTING AT LEAST EVERY 30 MINS. COVERED JOINTS SHOULD BE BASTED BEFORE FINAL
FINISH PERIOD. COVER ALL JOINTS FOR RESTING WITH TIN FOIL OR SIMILAIR.
There are three easy ways to check how well your joint is doing:
1. Use a meat thermometer. Insert into the thickest part of the joint (avoiding any bones). The meat will carry on cooking
out of the oven, so it's best to take it out of the oven 5-10C before it reaches the required temperature. For beef, lamb,
52C for rare, 60C for medium and 75C - 80C for well done. For pork: 75C - 80C. For poultry: 75C - 80C. FOR
WHOLE TURKEY THEBEST PLACE TO CHECK FOR COOKED IS BETWEEN THE LEG AND BODY CUT THE
SKIN AND LEVER THE LEG AWAY IF THE JUICES HERE ARE CLEAR THE BIRD IS COOKED IF NOT IT
NEEDS MORE TIME.
2. Insert a metal skewer. If the tip when placed on the elbow or other sensitive area is cool the meat is rare, a warm tip
will give you a medium result, while hot is well done.
3. The thumb-and-finger test. Press your index finger and thumb together; the fleshy part of your hand below your thumb
will feel the same as rare meat. Touching your thumb and middle finger together will give an indication of how me-
dium should feel and your ring finger, well done. This is a useful test for smaller joints and steaks.
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