COUNTRY PATE WITH ORANGE
Juggs original semi-course pate made with chicken and duck
livers, pork, cream and herbs
flavoured with oranges and Cointreau.
SPICY THAI FISH CAKES
White fish blended with Thai spices and herbs, fresh coriander
and spring onions.
Perfect served with sweet chilli sauce.
BEEF & WILD MUSHROOM PALETTA
A blend of prime beef, sliced shiitake mushrooms, coarse grain mustard, fresh parsley
and spices,bound together and lightly crumbed. Ideal served with one of our sauces.
Serve one as a starter or two as a main course.
SPANAKOPITTA
Triangles of filo pastry stuffed with spinach and feta cheese
mixed with herbs and spices.
This historic Greek dish can be used to create a starter, main course or combo.
SALMON, LEMON & LIME FISH CAKES
Flaked salmon folded together with potatoes, butter, lemon grass, lime leaves and
finished with finely chopped spring onions, formed into cakes and lightly crumbed
Serve one as a starter or
two as a main course.
SMOKED HADDOCK & MOZZARELLA FISH CAKES
Flaked smoked haddock folded together with potatoes, butter,
mozzarella and lemon grass,
finished with spring onions, formed into cakes and lightly crumbed.
Serve
one as a starter or two as a main course.
COD & PARSLEY FISHCAKES
An old English recipe of flaked cod and white fish folded together with potato, butter,
fresh parsley and herbs, formed into cakes and coated with real crumbs ready to fry.
Serve one as a starter or two as a main course.
Large button mushrooms filled with fresh smooth Stilton, coated in beer batter
and natural breadcrumbs with thyme, ready to deep-fry. SALMON LIMOUSINES
Fresh salmon slices coated in lemon, dill, cracked black pepper
and natural breadcrumbs. Ready to deep-fry.