ASK - Bristol
ASK - Bristol Restaurant in Bristol
ASK - Bristol
ASK - Bristol restaurant type: Pizza
ASK - Bristol address:51 Park Street
Bristol
BS1 5NT
UK
ASK - Bristol Telephone: +44 (0)117 934 9922
Website: View their website
A Possible Pizza meal they may serve at ASK - Bristol, in Bristol
Please note there is a high chance they won't. This is just to give you an idea of what kind of food you can expect from Pizza restaurants, such as in ASK - Bristol
Muffuletta Sandwiches
Muffuletta Sandwiches In New Orleans The Two Best Muffulettas — Bar None — Can Be Had At Central Grocery Or At Napoleon House On Chartres Street. Muffuletta Bread1 Cup Warm Water (110 Degrees F)1 Tablespoon Granulated Sugar1 Package Active Dry Yeast (about 1 Tablespoon)About 3 Cups Bread Flour1 1/2 Teaspoons Salt2 Tablespoons Vegetable ShorteningSesame Seeds In A 2-cup Glass Measuring Cup, Combine Water And Sugar. Stir In Yeast. Let Stand Until Foamy, 5 To 10 Minutes. In A Food Processor Fitted With The Steel Blade, Combine 3 Cups Flour, Salt And Shortening. Add Yeast Mixture. Process Until Dough Forms A Ball, About 5 Seconds. Stop Machine; Check Consistency Of Dough. It Should Be Smooth And Satiny. If Dough Is Too Dry, Add More Warm Water, 1 Tablespoon At A Time, Processing Just Until Blended. If Dough Is Too Sticky, Add More Flour, 1 Or 2 Tablespoons At A Time, Processing Just Until Blended. Process 20 Seconds To Knead. Lightly Oil A Large Bowl, Swirling To Coat Bottom And Sides. Place Dough In Oiled Bowl; Turn To Coat All Sides. Cover Bowl With Plastic Wrap. Let Rise In A Warm, Draft-free Place Until Doubled In Bulk, About 1 1/2 Hours. Lightly Grease A Baking Sheet. When Dough Has Doubled In Bulk, Punch Down Dough; Turn Out Onto A Lightly Floured Surface. Form Dough Into A Round Loaf About 10 Inches In Diameter; Place On Greased Baking Sheet. Sprinkle Top Of Loaf With Sesame Seeds; Press Seeds Gently Into Surface Of Loaf. Cover Very Loosely With Plastic Wrap; Let Rise Until Almost Doubled In Bulk, 1 Hour. Place Rack In Center Of Oven. Preheat Oven To 425 Degrees F. Remove Plastic Wrap. Bake Loaf In Center Of Preheated Oven 10 Minutes. Reduce Heat To 375 Degrees F; Bake 25 Minutes. The Loaf Is Done When It Sounds Hollow When Tapped On Bottom. Cool Completely On A Rack Before Slicing. Makes 1 Loaf. Olive Salad1 (32 Ounce) Jar Pimento-stuffed Green Olives, Chopped2 Cups Pitted Ripe Olives, Chopped1 1/4 Cups Chopped Pickled Cocktail Olives2 Celery Stalks, Finely Chopped2 Cups Blanched Chopped Cauliflower1/4 Cup Minced Garlic2 Medium Carrots, Peeled And Minced2 Teaspoons Dried Leaf Oregano1 Tablespoon Minced Flat-leaf Parsley2/3 Cup Red Wine Vinegar1/4 Cup Olive Oil Combine All Ingredients In A Large Bowl And Stir To Blend Well. Store In Jars With Tight-fitting Lids In The Refrigerator. Makes About 3 Quarts. Not Only Can You Use This As A Dressing For Muffuletta Sandwich, It Also Makes A Delicious Addition To Tossed Green Salads, Pizzas, And Is A Great Relish To Spread On Crackers. Muffuletta Sandwich1 (10-inch) Muffuletta Bread Loaf3 Ounces Honey Ham, Thinly Sliced3 Ounces Mortadella With Pistachios, Thinly Sliced3 Ounces Genoa Salami, Very Thinly Sliced1 Heaping Cup Olive Salad5 Slices Provolone Cheese Preheat Oven To 350 Degrees F. Cut Bread In Half Crosswise To Form A Sandwich Bun. Layer The Honey Ham On The Bottom Of The Loaf. Next Add The Mortadella, Then The Salami. Spread The Olive Salad Over The Meats Evenly. Top With The Slices Of Provolone Cheese And Place The Top On The Sandwich. Press Down To Compress Slightly. Wrap The Sandwich In Foil And Bake For 20 Minutes, Or Until The Cheese Has Begun To Melt Into The Olive Salad. Slice Sandwich Into 4 Quarters. Use Wooden Picks To Secure Layers, If Desired; Remove Picks Before Eating. Makes 1 To 4 Servings, Depending On Appetite!
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ASK - Bristol Vegetarian/Vegan Menu
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