KUDOS | a celebration of food
All new recipes inside
PICKLING FOR BEGINNERS Tips and tricks for pickling success
CRACKING OPEN THE SHELL Find out what makes us different RAW | ISSUE #1 | Page 1
As much as we love our hearty comfort food delights that make those long winter months worthwhile, the time has come to come out of hibernation and say hello to the glorious spring season.
We have everything you need to make sure your spring / summer goes off with one almighty bang! The culinary, creative and simply curious minds of the KUDOS team have truly been unleashed in this season’s RAW magazine to bring you up to speed with what you need to look out for in the world of food. For all those out there who have a true foodie fetish, our talented team has provided you with an overview of the upcoming months’ must-try dishes, whether you’re looking for a mouth-watering dragon fruit to spice up your morning’s five a day hit or needing a classic twist on our much-loved pizza favourite, we have it all. We must warn you though, our super healthy pizza dish may have you reaching for the tools to build your own al fresco pizza oven!
CONTRIBUTORS Andy Wood, Head Chef, Northampton Saints Rugby Club Imogen Lee, General Manager, Brighton Centre Richard Webb, Head Chef, Gibson Hall Josh Beth, Retail Director, KUDOS Daniel Clifford, two Michelin-starred Chef and KUDOS Creative Director Merily Muttik, General Manager, Gibson Hall KUDOS Crown House, 855 London Road, Grays RM20 3LG T: 01708 711 200 E: firstname.lastname@example.org @kudosknowhow
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On our radar Culinary Highlights Sown this season
Sweet crunchy carrots are our home-grown favourite.
Picked this season
Cox’s will always be the apple of my eye. 100% REAL ORGANIC GROWTH The UK has seen demand for organic fruit grow by 8%. KUDOS LOVES ‘WEFOOD’ A Denmark based charity has opened the first ‘food waste’ supermarket which is run by volunteers and sells waste food to the public. Everything in the store is 30% - 50% cheaper than normal supermarkets. It makes so much sense! IT’S A YORIKA! MOMENT Yorika, the vegan, free-from, ice cream parlour has opened in Soho, persuading health seekers and vegans alike to try ice cream. REDUCING SODIUM IN A SALTY WORLD Salt of The Earth Ltd has made a low salt ‘umamix’ flavour enhancement to help chefs reduce salt levels in their menus.
“KUDOS goes ‘Barnanas.’ We love Barnana. It’s a soft drinks company from the west coast of America that has started producing nutritionally dense milk from Westland Lowland gorillas – amazing!”
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ANDY’S LOCAL HEROES When it comes to local suppliers, we don’t do too badly here at Northampton Saints Rugby Club. “The days of casting jealous glances over county
borders towards our neighbours have long gone; Leicestershire with Stilton and its eponymous cheese, Oxfordshire with its own blue cheese, the fertile grounds of Lincolnshire and Cambridgeshire, you know the sort of thing.
“There’s a veritable gold mine
of native produce for a local boy like me Andy Wood
“Happily, local produce in the county of squires and spires has gone through a bit of a renaissance of late.
There are as many avenues to explore as there are creations to celebrate. Indeed, there’s plenty for a company like KUDOS to crow about, so much so that I’m tripping over myself to get them onto my menus or out into my retail pods. There’s so much of it that’s up and coming that I’m eager to share.
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So, where to start? Well Cobbler’s Nibble
cheese is certainly as good a place as any, a multi award-winning hard cheese made from the milk of Northamptonshire’s own Friesian herds. Its creation is a closely guarded secret and follows time honoured ageing processes, and, perhaps most incredible of all, all of it is absolutely handmade from start to finish within a mile of us here at The Saints. It tastes divine, its flavour profile lying somewhere between a crumbly Wensleydale and the smooth cheeses of North West France. It was far too good an opportunity to miss and a handheld retail dish has been created in its honour; The Cobbler’s Nibble ‘ham’per; a savoury concoction of Maris Piper potatoes filled with melting Cobbler’s Nibble cheese and pulled slow cooked ham hock.
Now that’s not it from
Northamptonshire cheeses, indeed far from it. We’re lucky to have Nene View Dairy which produces a fabulous range of craft goats’ cheese with imaginative and inspiring names like Skyver, Rapstick and Tongue Taster. Taking pride of place among their range is a unique and rather clever red, yes, red goats’ cheese called Redlands with a colour and texture not unlike a farmhouse Leicester. The cheeses from Nene View Dairy are the stars of our new Saints cheese platters.
Next up, it’s Gardner’s Bakery of Kingsthorpe.
Barely a mile from The Saints, Gardner’s is a local bakery specialising in craft breads and special occasion celebration cakes. I first got to know Helen when I approached her to make a bespoke finger roll to fit our newly created Saints hot dog sausages ready for our match day retail menu. If she found the criteria I had in mind bemusing, she hid it well.’ “I’d like it yeasty,” said I, “and with red onions, and how about a crumb finish for a rustic feel?” Helen did the rest and generated a recipe for a perfect bread roll that carries our Saints sausage proudly into battle each match day.
Our new kid on the block
is the New Lodge Vineyard based in leafy Earls Barton. Joyce Boulos-Hanna and her daughter Gabby oversee the viniculture on slopes that lilt gently to the south west. A variety of grapes are used to produce dry wines such as Bacchus and Saxon, great sloshes of which have found their way into more than one sauce on my menus. They tell me a red is aging as I write, I can barely wait.
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Top five facts every tea lover should know...
With over 165 million cups of tea drunk every day in the UK it’s fair to say we have a true love affair with this five thousand year old tradition. Let’s face it, the perfect cup of tea is pretty much the solution to any problem, but where it was simply an aid to relax and take five minutes ‘time out’, the power of tea has hit new heights – and we’re loving it! Most of us are aware of the power of an infusion; camomile equals calm, peppermint is a digestive and so on, but the new hybrid blends have added a twist of perfection which allow us to now pick and choose the perfect bag to assist with those niggling annoyances.
Skinny tea Tea-dox Fertility tea Happy tea Man tea Wellness tea Skin magic tea Breast friend tea Gluten-free tiny tea
Rocking the tradition Tea breaks have been a tradition for over 200 years.
Forget the water cooler
“Whether it’s to kickstart a diet or help you find your zen, there’s a bag for all.”
80% of office workers get the gossip low-down whilst brewing their tea.
A cup a day keeps the doctor away Its natural make-up not only helps to keep your heart healthy, but also keeps your gnashers free from disease.
All hail the cow 98% of us think the perfect cuppa is with a dose of milk, with only 2% loving it au naturel.
Back to its roots Although tea is the biggest industry in India today, we have China to thank for this comforting creation.
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Josh Bethâ€™s PASSION-FUELLED PIZZA POWER!
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This recipe is a cracking sourdough recipe. The blend of toppings and exclusion of tomato sauce make this very special!
Is there anything better in this world than pizza? I thought not.
“Pizza has always been a big part of my life in one form or another” Josh Beth
It must be crafted with love and attention.
I strongly believe that pizza is its very own food group. Just like you get ‘vegetables’ and ‘poultry’, you also get ‘pizza’! A good pizza should fulfil a simple criteria; it should have been proved for a good period of time, the toppings should look inviting, there shouldn’t be anything too ‘wet’ there. This is the recipe I want to share with you… RAW | ISSUE #1 | Page 9
For the sourdough PREPARATION 60 minutes (excluding five day proving time for the dough!) MAKES 5 large pizzas (which will feed 5 hungry guests)
75ml fresh, live, full-fat, plain yoghurt 210ml skimmed milk 440g strong white flour (best quality you can afford) 250ml chilled mineral water
Day one - gently heat milk (175ml) in a saucepan, add all the yoghurt into a bowl and stir into the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated. Day two - stir flour (120g) into the yoghurt mixture. Cover and leave at room temperature for two days. Day four - add flour (180g) to the starter with water (100ml) and milk (40ml). Cover and leave at warm room temperature for 24 hours. Day five the starter should be active and full of little bubbles. Remove half of the starter and discard. Add flour (150g) and water (150ml) to the remaining starter and mix. Cover and leave at warm room temperature for 24 hours. Day six - the starter will be ready to use, you will need to feed it with water and flour.
For the spring basil pesto
100g toasted pine nuts 160g fresh basil 100g Parmesan cheese 300ml good quality Italian olive oil 2 cloves fresh garlic 100ml crème fraîche
Place all the ingredients into a food processor then blend until thick and smooth. If the mixture is too oily or runny, add more crème fraîche until you have a pliable pizza base.
For the pizza
300g fresh sourdough starter 250ml warm mineral water 500g strong white flour (best quality you can afford) 250g sliced Parmesan cheese 250g sun-blushed tomatoes 500g cooked & chilled, free-range roasted chicken breast 300g cooked & chilled, acorn-fed pancetta pieces 200g sliced red onion plenty of fresh spring herbs
Add the starter, water and flour into a mix ing bowl and mix into a rough dough. Knead the dough really well until it is smooth, stretchy and soft, then put the dough back in a covered bowl for 30 minutes. Take the dough and divide into five 210g balls. Shape your balls into smooth and sealed round spheres, cover and rest them for a further 5 minutes. Roll (or throw) your pizzas into flats, smother with a dollop of the pesto mixture and top with all the delicious ingredients. Then bake the pizza(s) in a very hot oven (250°c) for 8 minutes. RAW | ISSUE #1 | Page 10
IT’S THAT TIME of the year again to dig out your festival bags, clean up the barbie and prepare for your summer drinking sessions! Don’t panic! The KUDOS team has had the ‘hard task’ of testing out some of this year’s most innovative ways to keep your much-loved tipples perfectly chilled and practically portable. Here are our top five favourites: #1CORKCICLE Our number one favourite is this super slick selection of portable beverage chillers which are perfect for the fashionistas of the drinks world. www.corkcicle.com #2 VINO2GO Keep your wine at the optimum temperature in super sophisticated, sippy cups. www.vino2go.com
WHETHER YOU’RE DONNING YOUR WELLIES ON ROUTE TO GLASTONBURY, SLAPPING ON THE FACTOR 30 AND FLYING OUT TO BENICASSIM OR SIMPLY HANGING OUT IN A SUN SOAKED PARK LISTENING TO YOUR FAV BAND, THERE’S ALWAYS THE SAME DILEMMA... DRINKS LOGISTICS. #3 HYDAWAY This uber trendy and ultra practical design allows you to sip away to your heart’s content and tuck away after use. www.hydawaybottle.com #4 PORT-A-PINT Probably the most space saving pint glass around, this fits in your pocket ready and waiting to be filled with your refreshing pint. www.gadgetsandgear.com/port-a-pint-portablebeer-glass #5 DRINKS WAGON A festival must-have. Load it up and roll away! www.radioflyer.com/all-terrain-cargo-wagon RAW | ISSUE #1 | Page 11
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is a perfectly simple way to impress your dinner party guests using a select few ingredients with some two Michelin star twists.
“In the real world
we are often pushed for time when looking to entertain.”
“The fragrant, tender lamb
combined with a light and crisp garnish is ideal for late summer evenings.
“The whole meal is
like an uplifted Greek lamb dish.”
This dish can be created in stages and the centrepiece (the confit shoulder of Cumbrian lamb) doesn’t take much preparation time at all. A gentle marinade (or confit) ensures the lamb has a deep, rich and intense flavour and the garnish is inspired by my take on a Greek salad.”
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Blend together the zest of 3 lemons, 6 cloves of garlic, thyme, cumin, rosemary and fennel seed.
Six hungry guests
Once blended, mix together with 225g of sea salt.
Using your hands, massage the mix onto the lamb joint then refrigerate for 36 hours. Once the joint has been left to marinade, wash off well, cover in lamb fat (in a roasting tray) and cook for eight hours at 110°.
30 minutes (excluding marinating and slow-cooking time)
1 bone of lamb shoulder 500g lamb fat 4 whole lemons (juice and zest) 9 cloves of fresh garlic 35g fresh thyme 8g ground cumin 275g Maldon sea salt 10g fresh rosemary 5g fennel seed 3 whole cucumbers 3 baby gem lettuce 250g natural yoghurt 10g sumac 30g toasted pine nuts
Once tender and falling off the bone, carefully place the joint onto a tray and roast in the oven for a further 30 minutes at 180° until the exterior has glazed and created a deep brown crust. For the salad, wash and roughly chop the cucumbers and the gem lettuce then set to one side. Separately, in a mixing bowl, add all the remaining ingredients and season with sea salt. Fold this dressing through the lettuce and cucumber. Serve whole and let guests tear apart the succulent lamb at the table.
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Don’t get yourself in a pickle!
Become the master of your garden – make the most of your garden’s all year round bounty with a simple pickling process. Not to mention, be a savvy hipster with this season’s bang on trend idea. Pickling is super easy, just a few simple ingredients and, it is surprisingly easy to do. With a little vinegar, salt, sugar and selective spices (of course the vegetables) you can make a cracking snack, side order or accompaniment to a main dish!! What do I need to get myself out of a pickle? 1 large cooking pot for preparing the pickled vegetables 1 large cooking pot for boiling and sealing the mason jars 1 series of mason jars to store and preserve your pickles 1 set of tongs to help you remove the jars from the boiling water What actions do I need to take, to get myself out of a pickle? 1. Choose your vegetables wisely (eg tough skinned vegetables like cucumbers) 2. Bulk buy a ton of vinegar. Most recipes call for cider or distilled vinegar 3. Make sure your stores are stocked up with a load of salt, sugar and dry spices Pickling: the do’s and don’ts 1. Do buy the right equipment for the job 2. Do consider sweet and savoury recipes 3. Don’t take shortcuts – you’ll regret it 4. Don’t obsess about weighing and measuring – it’s not an exact science
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BEST EVER RHUBARB CRUMBLE
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RICHARD’S RECIPE marries sweet, juicy rhubarb with a golden oat crumble and decadent clotted cream.
“Let’s get ready to CRUMBLE!!”
“Growing rhubarb is very easy to do
“This is a classic recipe
that I have used many times, both at work and at home. Richard Webb
and it’s also a great way to get you into starting your own garden allotment. It will flourish without much attention and give you a bumper crop beginning in early spring. It brings out delicious pink stems and the flavour varies in sweetness depending on the age. RAW | ISSUE #1 | Page 17
Cut the rhubarb
into bitesize pieces and then place into a saucepan with the sugar and ground ginger. PREPARATION 30 minutes SERVES 6 individual portions
500g homegrown rhubarb 100g golden caster sugar 2tbsp ground ginger 75g good quality plain flour 75g jumbo oats 85g unsalted English butter 50g light soft brown sugar 200g Cornish clotted cream
“Rhubarb is a funny vegetable.
Cover and simmer on a very low heat for 15 mins. You can add more sugar depending on how much of a sweet tooth you have. Once the fruit is soft (but still holding its shape) and sweet enough, pour the rhubarb into 6 individual baking jars. For the crumble, mix together the flour, oats and butter with your fingers until you have a soft, crumbly mix, then finally add the sugar. Once you have a nice crumbly mixture, cover the rhubarb mix with a nice even layer. Place in the oven (pre-heated to 180°) and bake for 30 minutes or until your crumble topping is golden and brown. Serve your individual crumbles with a generous dollop of cold clotted cream.
JOIN THE RHUBARB REVOLUTION Firm, thin and crisp Hunt for stalks that are firm, thin and crisp. Pink or red? Pick stalks that are dark pink to red. Green stalks are stringier and sour. Check the leaves Make sure they are unwilted and blemish-free. Avoid any with rough textures. April to June The prime season for field-grown rhubarb is between April and June. Hothouse The hothouse rhubarb is available all year.
So funny that it thinks it’s a fruit.”
Store unwashed, in the fridge Store rhubarb unwashed, in the fridge, for no longer than one week.
Raw rhubarb? I wouldn’t recommend it... very tart! There's a good reason it's always cooked or baked.
Measure for measure One pound of rhubarb should roughly equal three cups of raw, sliced rhubarb. Poisonous? Only the raw leaves are poisonous and can be boiled to make a natural pesticide.
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#stillflying E S TA B L I S H E D 2 0 0 5
0845 023 0036
email@example.com www.venuereservations.co.uk / VENUERES
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01708 711 200
firstname.lastname@example.org www.kudosknowhow.co.uk RAW | ISSUE #1 | Page 20
Issue 1: Spring/Summer 2016 As much as we love our hearty comfort food delights that make those long winter months worthwhile, the time has...
Published on Sep 14, 2016
Issue 1: Spring/Summer 2016 As much as we love our hearty comfort food delights that make those long winter months worthwhile, the time has...