Seal of lamb in a pan, spread mustard on back fat of lamb, combine sosa crumb with lemon zest and press mustard sided pa
WELSH PRODUCTS OFFERS
OFFERS FEBRUARY 2018
LovingWelsh Food £2.29
£2.29
227g
227g
SAVE
25%
21465 Calon Lan Redcurrant Jelly 227g
£10.80
£10.80
250g
250g
27795 Calon Lan Scotch Bonnet Chilli Jam 227g
25% Serving suggestion
10%
SAVE
10%
using Trealy Farm Carpaccio
SAVE
SAVE
51876 Trealy Farm Sliced Beef Carpaccio 250g
Lamb andBeef Terrine
10753 Trealy Farm Sliced Lamb Carpaccio 250g
Ingredients
Method
Trealy Farm Beef Carpaccio (51876)
Sweat, shallots parsley and chicken livers together, when cooked liquidize until smooth and pass through a sieve.
Trealy Farm Lamb Carpaccio (10753) Lamb Strips Chicken Liver (94951) Salted Welsh Butter (74643)
£7.79
£6.29
£7.79
£0.65 PTN
£0.70 PTN
£0.65 PTN
SAVE
15%
54885 Siwgr a Sbeis Date & Cornflake Crunch 12ptn
PAGE 38
SAVE
15%
87113 Siwgr a Sbeis Raspberry & Cream Shortbread 1 x 9
Shallots (10372) Parsley (1365)
SAVE
10%
59126 Apricot & Walnut Flapjack 12ptn
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
y a D s d i v a St D h
Celebrate
1st Marc
Line a terrine mould with cling film then line with lamb carpaccio slices, fill with chicken mixture half way up, roll sautéed lamb strips in beef carpaccio and place in a row on top of chicken, continue to fill with chicken and finish off with lamb, chill and slice. Place carrot, turnip, swede, shallots into sweet pickle mixture and with fresh parley
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
PAGE 39
WELSH PRODUCTS OFFERS
OFFERS FEBRUARY 2018
£1.69
£2.29
£1.69
170g
170g
175g
Rack of Lamb usingFrench trimmed lamb from Celtica Butchery
SAVE
25%
83969 Calon Lan Mint Sauce 170g
43159 Calon Lan Red Mustard 170g
SAVE
25%
48563 Calon Lan Horseradish Sauce 175g
£1.69
£13.15
£10.40
180g
350ml
50cl
SAVE
25%
SAVE
25%
65148 Calon Lan Bramley Apple Sauce 180g
£2.89 £0.14 EACH Serving suggestion SAVE
35%
81729 Popty Bakery Cinnamon Sugar Welsh Cakes 1 x 20
Serving suggestion
SAVE
10%
77420 Coles Distillery Welsh Pink Gin 350ml
SAVE
10%
89974 Celtic Country Wines Welsh Elderport 50cl
Ingredients
3 bone rack of Lamb French trimmed (73778) Mwstard Cymreig (2159)
£20.25
£22.75
£22.50
£1.69 EACH
£1.89 EACH
£1.87 EACH
Sosa Airbag Farinha (35218) Lemon Zest Celtic Country Wines Elderport (89974) Coles Pink Gin (77420)
SAVE
10% 1218 Authentic Curry Co Chicken Curry 12 x 320g
PAGE 40
SAVE
SAVE
20% 63427 Authentic Curry Co Welsh Beef Chilli con Carne 12 x 355g
20% 97491 Authentic Curry Co Welsh Beef Cottage Pie 12 x 400g
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
Calon Lan Redcurrant Jelly (21465) Essential Cuisine Lamb Jus (43399)
Method Seal of lamb in a pan, spread mustard on back fat of lamb, combine sosa crumb with lemon zest and press mustard sided part of lamb into the crumb and place in oven 180 for roughly 8/10 mins, place Elderport, pink gin into a pan and reduce by half, add redcurrant jelly and lamb jus, simmer to reduce and finish with cold butter pieces to give sheen. Serve with charred leeks, and classic minted buttered vegetables
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
PAGE 41
WELSH PRODUCTS OFFERS
OFFERS FEBRUARY 2018
£13.49 4.74lt
Hufen Iâ Cymreig Moethus Luxury Welsh Dairy Ice Cream
Welsh Liqueur Souffle� using Merlyn Welsh Liquer
SAVE
25%
94810 Mario’s Salted Caramel Crunch Ice Cream 4.74lt
£1.19
£7.38
450g
1 GALLON
Serving suggestion
Ingredients
1tbsp/14g Butter (74643) SAVE
1tbsp All-purpose flour
10%
8030 Llaeth Y Llan Natural Yogurt 450g
120ml/½ cup hot milk ½ tsp vanilla extract (29803) 50ml Merlyn Welsh Liqueur (2546)
SAVE
£4.20
35%
£0.35 EACH 81195 SAVE
10%
18249 Llaeth Y Llan Mixed Fruit Yogurts 12 x 125g
PAGE 42
81195 32176 37430 94628
Llaeth Y Llan Natural Yogurt
1 Gallon
Llaeth Y Llan Raspberry Yogurt
1 Gallon
Llaeth Y Llan Strawberry Yogurt
1 Gallon
Llaeth Y Llan Forest Fruits Yogurt 1 Gallon
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
£7.38
£7.24
£7.24
£7.24
1tbsp honey (95649) Pinch of Salt 2 eggs separated 2tbsp caster sugar (2362) Additional butter and sugar for dusting ramekins
To serve
Mario’s Salted Caramel Crunch Ice Cream (94810) Freeze Dried Berry Mix (82454)
Method
Melt butter and add flour, cook out gently, add hot milk, combine until smooth velvet sauce is reached, add vanilla, honey and Merlyn liqueur. Cool slightly, add egg yolks to sauce. Whisk egg whites until firm peaked and fold gently into sauce mixture, brush ramekins with butter and dust with sugar pour in mixture and bake until risen, serve with Mario’s Salted Caramel Ice Cream and freeze-dried forest fruits
CALL 01269 846 080 VISIT WWW.CHFOODS.CO.UK OR FAX US ON 01269 846 070 All prices are nett
PAGE 43
