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Christmas Fuddle Week.

Monday 10th to Friday 14th December 10am-3pm.

We would like to invite you into the office for Christmas nibbles and a cuppa. It would be lovely to see you even if it’s only briefly so that we can wish you a Merry Christmas.

Black Friday deals at Full Circle Catering.

Now Christmas is in full swing with every shopping centre playing Christmas songs on repeat and no doubt your emails will be clogging up with Black Friday deals…..we can help you you purchase your Black Friday bargains.

The winter is a busy time of the year, so we’ll always have jobs with hours to meet your availability. Whether you’re a Chef or a Kitchen Assistant, we’d like to hear from you.

Christmas doesn’t come cheap even with Black Friday deals, and with so many things to buy why not think about picking up a few extra shifts between now and Christmas? We’ve done the maths and worked out how much money you could earn working for the Full Circle Catering team.

If you are a Chef you could earn the following:

  • One 10 hour shift per week between now and Christmas = £394.00 (Paye) or £460.00 (Limited Company)

  • Three 6 hour shifts per week between now and Christmas = £709.20 or (Paye) or £828.00 (Limited Copany)

​If you are a Kitchen Assistant you could earn the following:

  • Four 4 hour shifts per week between now and Christmas = £528.00
  • Five 6 hour shifts per week between now and Christmas = £99.00

We offer WEEKLY pay so you will have your wages for Christmas and don’t forget you can also receive Holiday pay on top!!

To register please email: [email protected] or call 01623 404311

International Tripe Day.

Did you know that today ( Wednesday 24th October) is International Tripe Day ?

How to Serve Tripe?

Cows have a four chambered stomach, and each stomach is the source of a different form of tripe. Blanket Tripe (also known as smooth, flat, or plain tripe) is from the first stomach and is the least popular among those who love tripe. Honeycomb tripe comes from the second stomach, specifically from the lowest part of the same. It has a tender and meaty flavor and retains its shape during preparation. Its honeycomb texture makes it a great tripe to serve with sauces. The second stomach is also the source of “pocket tripe”. Book tripe comes from the third stomach and reed tripe from the fourth.

Tripe can be served a variety of ways. It can be boiled and then added to a red sauce.  It can be served plain, having been cooked in butter or olive oil.  There are of course more ways to eat and serve tripe, as evidenced by the many cultures that use it more frequently in their dishes than we do.

For those who want to try, here’s a recipe.

  • 1 onion chopped
  • 2 slices smoked bacon chopped
  • 2 beef tomatoes chopped
  • 2 carrots, peeled and finely chopped
  • 1 tbsp chopped parsley
  • 1/2 clove garlic
  • 2 tbsp tomato puree
  • 235ml water
  • 2 lb parboiled tripe cut into finger strips
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp grated Italian cheese
  • 1 tbsp chopped mint leaves

Place onion, bacon, parsley & garlic in frying pan and brown slowly and thoroughly.  Add tomato paste and water and cook 10 minutes.  Add carrots, beef tomatoes & tripe, simmer and cook slowly for 1 hour or until tripe is as tender as you desire.  Add salt and pepper and if the sauce is too thick add a little water.  Remove from pan, sprinkle with cheese and mint and serve.  Serves 6.

Good luck – We don’t vouch for any recipe using tripe!

 

National Egg week (8th -14th October)

The idea behind The National Egg week was raising awareness across the world, of the important place eggs have in human nutrition. Many countries now participate in World Egg Week, hosting a huge variety of events and activities. Including, distributing free eggs; promotional and educational broadcasts across social media; school fun days; and cooking demonstrations and competitions. The egg is an incredibly versatile ingredient, for both sweet and savoury dishes. From the humble boiled egg to the master chef’s soufflé, the egg has a vital place as an ingredient in many recipes. There is no country in the world that doesn’t make extensive use of the egg in its’ traditional cuisine. Not only do eggs taste good, they do you good too. Eggs are a source of low calorie, high-quality protein. Besides the protein eggs also contain vitamins B and D, and a good proportion of minerals that are important to health. They even come in a biodegradable protective container. Besides the positive nutritional benefits you gain from eating eggs, they are relatively inexpensive.

So what is your favourite egg dish ?

 

The Sun is finally shining…..

It feels like summer is finally here! The temperatures are rising! Just a reminder to all the Chefs and Kitchen Assistants  out there working in hot kitchens make sure you stay hydrated.  Try and drink lots of water or other fluids such as Herbal Teas, Squash or Fruit Juice throughout the day and snack on foods high in water content such as Melon, Strawberries, Cucumber or Celery….. staying hydrated will help keep you at the top of  your game!

 

Sunshine

Happy Easter Everyone.

A few facts about Easter.

  • You will be guaranteed to get stuck in traffic.
  • Easter is usually celebrated on the first Sunday after the full moon, after the spring equinox.
  • But Easter is that most confusing of dates – one that is never fixed and changes according to the lunar calendar.
  • Your Children will have far to much Chocolate.
  • Chocolate Easter eggs became popular because Easter is the end of the Lenten fast.
  • Blame the Germans for the Easter bunny. Originally an ‘Easter hare’, a buck-toothed bringer of chocolate to the kids that have behaved themselves was first mentioned in German literature in 1682.
  • Hot cross buns are also a traditional snack for this time of year. Eaten on Good Friday, they mark the end of Lent. The cross on the top represents the crucifixion of Christ and the spices inside remind Christians of the spices put on his body.

Easter Eggs

 

Happy Retirement Colin.

Well it’s 16 years ago that the one and only Colin set up his wonderful business with Nadja. Today is the day that he hangs up his keyboard and mouse for the very last time. Well where do we start with Colin! There is never a dull moment when working with him. For anybody that has ever meet him or worked with / for him then you will never ever meet a more genuine person. Whether it’s his stories from his childhood, the trouble he got into with Bryan (his brother) or his latest Magically Mystery Tour when out on his motorbike (Thank goodness he’s stopped videoing the trips ! ! ). If you ever got into a conversation with him about Politics or MotorGp then you would simply be on it for hours. So THANK YOU Colin for bringing so much fun & laughter to our office and the place will not be the same without you. You are leaving a large hole not just in the office but our hearts.  Have fun in your retirement. Work Photos 235Work Photos 232Work Photos 230Work Photos 229TTJune08 133TTJune08 032photojoe 349joe 351joe 009joe 002IMG_8856IMG_8852Colin Thornton

So British Summer Time Begins.

It’s all about the money, £485m to be precise. That’s how much a recent report from Cambridge University claimed could be saved by not going pushing the clocks back in Autumn and keeping on British Summer Time.

The saving comes from the fact that, between October and March, for a large part of the time it gets light in the mornings when everyone is asleep whereas everybody is up and about in the early evening.

The British did actually abandon British Summer Time in 1968 until 1971 in an experiment confusingly titled ‘British Standard Time’. It was decided that while there were both pros and cons of getting rid of British Summer Time the ultimate decision was to made to revert back.

It’s not for everyone. In fact, Daylight Saving changes are only used in about a quarter of the world’s countries. If you’re near the equator then there’s just no need as things don’t really change too much when it comes to daylight hours. In the US, it’s used everywhere apart from Arizona and Hawaii who decided against it. Fair enough.

For the time being at least, British Summer Time isn’t going anywhere. So enjoy the extra hour in bed and think about how great it is to be on Greenwich Mean Time again.

Summer Time