Equipline are delighted to invite you to attend Cook Live at their extensive kitchen demonstration facilities in Uxbridge on Tuesday 22nd October, 11.00 – 14.00. Come and see us prepare and serve you the following... Full English Breakfast Chargrilled Thai Steak with Oriental Salad Grilled Salmon Steaks with grilled Asparagus & Dill Cream … [Read more...]
Our Essential Recipe of the Week, Trio of Lamb served with Purple and White Potatoes
Trio of Lamb served with Purple and White Potatoes, wilted Spinach & Lamb Jus Main course cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition. Ingredients Spinach – qty 0.3kg Kidneys – qty 2 Sweetbreads – qty 0.25kg Purple potatoes – qty … [Read more...]
Spare parts, Accessories & Planned Preventive Maintenance for Catering Equipment
Spare parts stocks at Uxbridge For manufacturers’ equipment formally serviced by Tec Line, its investment in stock of spare parts and equipment accessories is extensive, exceeding a quarter of a million pounds, at cost, at any one time making it very highly likely that the spare parts required either by Tec Line’s own team of engineers, or needed by other service companies, … [Read more...]
Fish on Friday, Wild Morecambe Bay Seabass
Wild Morecambe Bay Seabass, Muncaster Crab Salad, Southport Samphire, Oyster and Cucumber Dressing Main course cooked by Jacques Verite during Final of North West Young Chef Competition 2013. Ingredients Morecambe Bay Seabass Fleetwood Crab Southport Samphire Mayonnaise – Egg Yolks, White Wine Vinegar, Veg Oil, Salt Lemon ½ Cucumber 1 red tomato 3 spring … [Read more...]
Our Essential Recipe of the Week, chicken breast, Bury black pudding and smoked bacon mash
Local free range chicken breast, Bury black pudding and smoked bacon mash with a Mrs Kirkham’s Lancashire cheese sauce Main course cooked by Daniel Caldwell from Ribchester Arms during the Lancashire Heat of the North West Young Chef Competition 2013 Ingredients Bury Black pudding Hard Lancashire Cheese (Mrs Kirkham’s Goosnargh) 125g Brendan Anderton’s smoked back … [Read more...]