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Veg-Box-Order-Form-v16-18.12.2020

Veg-Box-Order-Form-v16-18.12.2020

Veg-Box-Order-Form-v16-18.12.2020 was last modified: February 5th, 2021 by Evans
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Fresh Lobsters this morning going to the lovey foo Fresh Lobsters this morning going to the lovey food tech students at @habsmonmouth ⭐GOOD LUCK⭐ with your GCSE exams girls! These fresh, tasty Lobsters were sourced by our WONDERFUL fishmongers Bob & Paul - always supplying the best quality goods!🙌🙌 The first photo shows the Lobster looking PERFECTLY cooked - Well done girls!! ⭐️
⭐ CHEESE LOVERS ALERT ⭐ Don't forget about al ⭐ CHEESE LOVERS ALERT ⭐ Don't forget about all these gorgeous cheeses we have in stock right now!🙌 We have a large selection from Croome Cuisine, which we KNOW you'll love! We also have a irresistible selection of soft, Greek and #vegan cheeses😍🙌 We have something for everyone. Don't miss out! Message us to order
☀A lovely spring recipe to try to welcome in the ☀A lovely spring recipe to try to welcome in the new month!☀ Spring salmon with minty veg Ingredients 750g small new potato , thickly sliced 750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg) 3 tbsp olive oil zest and juice of 1 lemon small pack mint , leaves only 4 salmon fillets about 140g/5oz each Method STEP 1 Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon). STEP 2 Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Best ever Bombay potato recipe - perfect for sprin Best ever Bombay potato recipe - perfect for spring! Ingredients 3 large potatoes (around 900g in total), halved 15g root ginger, peeled weight 3 garlic cloves, peeled 2 large-ish tomatoes, one quartered, the other cut into slim wedges 4 tbsp vegetable oil ¾ tsp cumin seeds 1 tsp mustard seeds 1 large onion, roughly chopped 2/3 tsp turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala ½-¾ tsp chilli powder Large handful of chopped coriander leaves Salt, to taste Method Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes. Blend together the ginger, garlic and quartered tomato until smooth. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious. Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
We would like to say a HUGE thank you to Fay Visse We would like to say a HUGE thank you to Fay Visser. Such a fantastic and loyal customer, who has made some DELICIOUS #lemoncurd and #sevillemarmalade from our local produce! Fay is on Welsh Newton Common and she really looks after the community! Thankyou!❤
New Customer in USK! 🙌 We'd love to wish a big New Customer in USK! 🙌 We'd love to wish a big 'GOOD LUCK' to Charlotte George & Matthew Dawkins with today’s reopening of The Castle Inn. They have A BEAUTIFUL outdoor eating and drinking area - perfect for catching up with some friends, or family! Really grateful for the opportunity to work with you both, and we LOVE your interest in fresh, locally sourced produce for you menu. GOOD LUCK!❤⭐
**NEW CUSTOMERS** The Inn at Penallt - IS NOW THE **NEW CUSTOMERS** The Inn at Penallt - IS NOW THE BUSH!🙌 We wish Bronwyn, Chris & Beverley the very best of luck as they re-open their doors today back under their own management again!❤ Bronwyn insists on using local suppliers and supporting local businesses, and her irresistible menu reflects this, with nutritious meals made with great, local produce. It is our absolute pleasure to be serving them again 🙌🏼🙌🏼
#teamtuesday ⭐Meet @Dawn Cater!⭐ Dawn is our #teamtuesday ⭐Meet @Dawn Cater!⭐ Dawn is our AMAZING book keeper (who also keeps us all in line!) We're incredibly lucky to have such a talented woman on our team! Dawn has been an accountant all of her professional life so is FULL of knowledge, and not only that - she bakes INCREDIBLY delicious cakes and makes homemade marmalade, jam and chutney! (using all of our local ingredients, of course!) Dawn bakes all of our team birthday cakes too! She is an absolute pleasure to work with. Thank-you for everything you do. 🙌 Show Dawn some love❤❤❤
Simple and easy #spring recipe for you all to try! Simple and easy #spring recipe for you all to try! Delicious and nutritious! Sheet Pan Sausage & Vegetables INGREDIENTS 3/4 lb. baby potatoes, sliced into 1/4" rounds 1 medium head broccoli, cut into florets 1 red bell pepper, chopped 1/2 medium red onion, quartered 2 tbsp. extra-virgin olive oil 1 tsp. garlic powder 1 tsp. dried oregano 1/2 tsp. ground mustard Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 12 oz. andouille sausage, cut into 1/2" rounds DIRECTIONS Preheat oven to 400°. Place potatoes, broccoli, bell pepper, and red onion on a large sheet tray. Drizzle with oil and season with garlic powder, oregano, mustard, salt, pepper, and large pinch of red pepper flakes. Toss to coat all the veggies, then spread out into an even layer. Bake for 25 minutes. Remove tray from oven and add sausage. Toss veggies with sausage then spread back out into an even layer. Bake again until sausage has darkened and is warmed through and veggies are crisp tender, another 20 to 25 minutes more.
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Monmouth man grew his fresh produce and business...

Sep 28, 2017

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Sep 18, 2017

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Sep 11, 2017

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About Us

Robert George Evans founded the company 45 years ago. Evans of Monmouth is a small family run business based in the small market town of Monmouth, South Wales. Evans of Monmouth are proud to be the chosen supplier to the Hotel and Catering Industry within the counties and surrounding areas of Monmouthshire, Herefordshire & Gloucestershire.
       

Evans of Monmouth is an ethical family run business – honest, fair and trustworthy in all of our activities and relationships. Our team are important – we value each person and their job as much as we value our own. Evans of Monmouth is a safe working environment for all of our team.

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We are here to answer any questions you might have, so feel free to call us for an informal chat about what you need. We have a friendly team here to answer your questions, and you can always pop in for a chat too.
       
Call 01600 712005
       
Email: louise@evansofmonmouth.com
       

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evansofmonmouth
Fresh Lobsters this morning going to the lovey foo Fresh Lobsters this morning going to the lovey food tech students at @habsmonmouth ⭐GOOD LUCK⭐ with your GCSE exams girls! These fresh, tasty Lobsters were sourced by our WONDERFUL fishmongers Bob & Paul - always supplying the best quality goods!🙌🙌 The first photo shows the Lobster looking PERFECTLY cooked - Well done girls!! ⭐️
⭐ CHEESE LOVERS ALERT ⭐ Don't forget about al ⭐ CHEESE LOVERS ALERT ⭐ Don't forget about all these gorgeous cheeses we have in stock right now!🙌 We have a large selection from Croome Cuisine, which we KNOW you'll love! We also have a irresistible selection of soft, Greek and #vegan cheeses😍🙌 We have something for everyone. Don't miss out! Message us to order
☀A lovely spring recipe to try to welcome in the ☀A lovely spring recipe to try to welcome in the new month!☀ Spring salmon with minty veg Ingredients 750g small new potato , thickly sliced 750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg) 3 tbsp olive oil zest and juice of 1 lemon small pack mint , leaves only 4 salmon fillets about 140g/5oz each Method STEP 1 Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon). STEP 2 Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Best ever Bombay potato recipe - perfect for sprin Best ever Bombay potato recipe - perfect for spring! Ingredients 3 large potatoes (around 900g in total), halved 15g root ginger, peeled weight 3 garlic cloves, peeled 2 large-ish tomatoes, one quartered, the other cut into slim wedges 4 tbsp vegetable oil ¾ tsp cumin seeds 1 tsp mustard seeds 1 large onion, roughly chopped 2/3 tsp turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala ½-¾ tsp chilli powder Large handful of chopped coriander leaves Salt, to taste Method Bring a large pot of water to the boil and salt it well. Place in the potatoes and boil until just tender (up to 30 minutes). When cool enough to handle, peel and chop into 2.5cm cubes. Blend together the ginger, garlic and quartered tomato until smooth. Heat the oil in a large non-stick frying pan. Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion. Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt. Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste; it should seem harmonious. Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours. Check the seasoning, stir in the chopped coriander and serve.
We would like to say a HUGE thank you to Fay Visse We would like to say a HUGE thank you to Fay Visser. Such a fantastic and loyal customer, who has made some DELICIOUS #lemoncurd and #sevillemarmalade from our local produce! Fay is on Welsh Newton Common and she really looks after the community! Thankyou!❤
New Customer in USK! 🙌 We'd love to wish a big New Customer in USK! 🙌 We'd love to wish a big 'GOOD LUCK' to Charlotte George & Matthew Dawkins with today’s reopening of The Castle Inn. They have A BEAUTIFUL outdoor eating and drinking area - perfect for catching up with some friends, or family! Really grateful for the opportunity to work with you both, and we LOVE your interest in fresh, locally sourced produce for you menu. GOOD LUCK!❤⭐
**NEW CUSTOMERS** The Inn at Penallt - IS NOW THE **NEW CUSTOMERS** The Inn at Penallt - IS NOW THE BUSH!🙌 We wish Bronwyn, Chris & Beverley the very best of luck as they re-open their doors today back under their own management again!❤ Bronwyn insists on using local suppliers and supporting local businesses, and her irresistible menu reflects this, with nutritious meals made with great, local produce. It is our absolute pleasure to be serving them again 🙌🏼🙌🏼
#teamtuesday ⭐Meet @Dawn Cater!⭐ Dawn is our #teamtuesday ⭐Meet @Dawn Cater!⭐ Dawn is our AMAZING book keeper (who also keeps us all in line!) We're incredibly lucky to have such a talented woman on our team! Dawn has been an accountant all of her professional life so is FULL of knowledge, and not only that - she bakes INCREDIBLY delicious cakes and makes homemade marmalade, jam and chutney! (using all of our local ingredients, of course!) Dawn bakes all of our team birthday cakes too! She is an absolute pleasure to work with. Thank-you for everything you do. 🙌 Show Dawn some love❤❤❤
Simple and easy #spring recipe for you all to try! Simple and easy #spring recipe for you all to try! Delicious and nutritious! Sheet Pan Sausage & Vegetables INGREDIENTS 3/4 lb. baby potatoes, sliced into 1/4" rounds 1 medium head broccoli, cut into florets 1 red bell pepper, chopped 1/2 medium red onion, quartered 2 tbsp. extra-virgin olive oil 1 tsp. garlic powder 1 tsp. dried oregano 1/2 tsp. ground mustard Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 12 oz. andouille sausage, cut into 1/2" rounds DIRECTIONS Preheat oven to 400°. Place potatoes, broccoli, bell pepper, and red onion on a large sheet tray. Drizzle with oil and season with garlic powder, oregano, mustard, salt, pepper, and large pinch of red pepper flakes. Toss to coat all the veggies, then spread out into an even layer. Bake for 25 minutes. Remove tray from oven and add sausage. Toss veggies with sausage then spread back out into an even layer. Bake again until sausage has darkened and is warmed through and veggies are crisp tender, another 20 to 25 minutes more.
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