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Flavour of the month
In Good Company...
Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.
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Meals for Two
Double portions of some of our best selling dishes. Perfect for sharing with a loved one!
Mediteranean Vegetable Parmigiana with Mozzerella & Grana Padana Double
A must for all vegetarians or great as a side dish. We slowly roast the vegetables which include peppers, aubergine, courgette and onion, with basil, thyme and garlic and then combine them with our secret Italian tomato sauce recipe, and for an extra twist we add mozzarella through the mixture then top with the world famous Grana Padana Parmesan Cheese...enjoy!
Chicken Tikka Masala Double Portion
Again tandoori marinated chicken is used to give you an amazing mixture of authentic flavours. It is combined in a secret blend of spices, and a sauce made from tomatoes, coriander, onions and a hint of cinnamon, to give you a dish with a medium heat level.
Fishermans Pie, With a Lovely Creamed Potato Top Double Portion
Made with fresh salmon, coley and prawns mixed together with a White Wine sauce, with sweet corn, onions and red peppers.
Cottage Pie Double Portion
This is a classic dish with a twist, for want of a better word. Here we again use a lean minced English beef and cook it slowly with carrots and onions, fresh parsley and finish it off with a dash of a fine Suffolk Ale, to give it a fantastic flavour. We then top it with a mashed potato and parsnip topping that has been mildly spiced and finished with a knob of butter.
Shepherds Pie Double Portion
Now this is one that was invented by peasant wives that needed to come up with new ways to utilise cooked lamb. They did a fantastic job and although we may not be peasants, it's something we can associate with fond childhood memories. Again like all the Kitchen Monkey dishes we have used a lean minced lamb that has been selected by our butcher for us, from one of his local farms such as Home farm in Foston, where the lamb has been passionately raised by Farmer Godber and his family. Our chef has added carrots, onions and celery and then topped it with a buttery mashed potato topping.