Restaurants in Richmond

 

Black Bull Inn, 01325 377289, Moulton Richmond DL106QJ

 

Chantry Wynd Bistro, 01748 821565, Finkle St, Richmond DL104QB

 

Copper Kettle, 01748 884748, Galway House, Reeth, Richmond DL116TH

 

Garden Bistro, 01748 821565, 4-7 Chantry Wynd, Richmond DL104QE

 

Greyfriars Restaurant, 01748 822166, 15 King St, Richmond DL104HP

  Harveys Cafe and Licensed Bistro, 01748 829677, 7A Rosemary Lane, Richmond
 

Hack & Spade, 01748 823721, Whashton Richmond DL117JL

 

Little Chef, 01748 823743, Great North Rd, Skeeby, Richmond DL105EQ

 

New Treasure Garden, 01748 825827, 7 Castle Hill, Richmond DL104QP

 

Raffles Licenced Restaurant, 01748 829505, 7A Rosemary La, Richmond DL104DP

 

Restaurant On The Green, 01748 826229, 5-7 Bridge St, Richmond DL104RW

 

Shoulder Of Mutton Inn, 01325 377271, Middleton Tyas Richmond DL106QX

 

Travellers Rest, 01833 621225, Dalton Richmond DL117HU


Oregano

Often confused with sweet marjoram, but herbalists believe that oregano is better medicinally. The generic name is said by some to be an amalgam of the two Greek words, óros and gános, meaning ‘mountain brightness’ or ‘shining mountain’.

An eastern Mediterranean native, the plant has a long history of use in medicine and it was used by the ancient Greeks in poultices for sores, aching muscles and rheumatic pains in limb joints. The herb was taken to the New World by the early colonists largely for the same medicinal uses. They also used it, infused, as a tea to treat bronchitis and asthma and its digestive properties were employed in treating gastro-intestinal disorders. The dried herb is very popular in Italian cooking.
Chinese
Indian Curry

What is Dal?

Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split.

It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine.
It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan.

Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Mint Sauce

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.
Pizza


Indian Curry


BASIL

Basil (ocimum sanctum) is the only member of the mint family which is native to India, where it was called arjaka in the ancient language, Sanskrit. Its Latin botanical names are derived from the Greek okimon, ‘fragrant lipped’ and basilikan, ‘Royal’.

Feelings about Basil have mixed throughout history, the herb having been variously associated with death, religious ritual, medicine, fertility, erotica and even as being responsible for the breeding of scorpions. It is probably for this reason, following a homeopathic logic that it was recommended at one time for the treatment of scorpion stings and snakebites. The ancients, although holding mixed feelings about the herbs, even swore oaths on it in courts of law.

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