MONTY’S MONTHLY MUNCHIE JULY/AUGUST 2016
WELCOME Welcome to our MONTY’S MONTHLY MUNCHIE.
IN THIS ISSUE:
A place where you can find all of the latest trends and interesting titbits from the market! Our very talented executive development chef, Phil Sumnall, has selected all his favourite pieces from this month and compiled it here at your finger tips.
• FOCUS ON… an in-depth look at the topic of this months issue! • WHERE TO EAT… find out about the most fabulous locations to munch this month! • BEST BLOGGING BITS… take a look at the blogs we found most innovative and trendy! • RESTAURANT NEWS… restaurants often start market trends, so who’s in the spotlight this month? • PIONEERING THINKING… have a glimpse of the ideas we thought were pretty amazing! •
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RECIPE TIME… a little something from our chef, just for you!
At Monty’s Bakehouse we strive to be ahead of the latest trends and make sure our recipes and products are at the forefront of innovation and feature the latest authentic flavours. Enjoy,
love from everyone at Monty’s Bakehouse
Focus on…
Artisan Ice Cream
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FOCUS ON… Artisan Ice Cream Funky Twists on the classic creamy dessert are on the rise. Artisan Ice Cream makers like Ohio’s Jeni's Ice Creams and New York's Ample Hills have started to release a range of unique seasonal flavours that are pushing adventurous palates to the limit! Why not try, Sriracha or Summer Corn, or even Proscuitto flavours? Restaurants are also getting on the band wagon by introducing ‘Ice Cream Sundaes‘ that push the flavour combinations to the limit. My personal favourite is the ‘Bacon, Egg and Cheese Sundae‘ made with Salted Caramel Bacon Butter Ice Cream, Egg Yolk Custard, Cheddar Whipped Cream, Spicy Maple Syrup and Bacon Fat Brioche croutons.
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Others are redefining what Ice Cream is altogether. Taiwanese ‘Shaved Snow Cream’ is an up and coming trend, and there is no escaping the rolled ice cream mania this summer.
FOCUS ON…
Rolled Ice cream Craze Thanks to ‘10Below’, which opened last year in NYC’s Chinatown, rolled cream is now one of the coolest ice new food trends sweeping the globe. This new kind of ice cream has been popular street food in Thailand for years – also known as Stir Fried Ice Cream because its made by pouring creamy custard onto an ice cold griddle or plate then quickly stirring in flavours and toppings of your choice. The mixture is then flattened out into a thin layer and rolled and served in a cup with more toppings, fresh fruit or sauces - its your choice!! Follow the link below to see the ice cream being made!!
https://www.youtube.com/watch? v=EQw9-WuFmAE
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FOCUS ON…
What is ‘Shaved Snow’? You know the light, airy, fluffy kind of snow that you just want to roll around in and make snow angels? Well imagine this was edible and flavoured like Dulche de Leche, Matcha or Cookies & Cream. Now the fantasy is reality and that dessert is called Shaved Snow…. Inspired by Taiwanese shaved ice and being the love child of ice cream and shaved snow it’s sweet, creamy, and ice cold and tastes like eating clouds… The distinctive, heavenly texture comes from using low fat milk. The process involves freezing the flavour infused ice cold mixture into blocks which are then shaved into downy ribbons.
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FOCUS ON… Professional Ice Cream Tasters use special ‘Gold’ Spoons, which allow the tester to taste the product with virtually no trace of flavour left over from what was last on the spoon
The perfect temperature for scooping Ice Cream is between 6 & 10 degrees Fahrenheit
The earliest versions of Neapolitan Ice Cream were made of Green Pistachio, White Vanilla, and Red Cherry ice creams and was made to resemble the Italian Flag
Hawaii has a fruit known as the Ice Cream bean or Monkey tamarind that actually tastes of vanilla ice cream…
The top 5 Ice Cream consuming countries per capita are: 1. New Zealand, 2. United States, 3. Australia, 4. Finland, 5. Sweden
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Where to Eat…
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Where to Eat… ‘COOL’ Ice Cream Restaurants? Nestled on Mott Street, in the heart of historic New York Chinatown, you can experience ice cream like no other. Nothing tastes better than fresh homemade ice cream that comes right out of the ice cream maker. 10Below, strive to achieve the same feeling with each customer, turning liquid cream to ice cream in under two minutes. Using an advanced cold plate that reaches temperatures well below -10°F, the ice cream produces smaller ice molecules to make it naturally smoother and creamier, eliminating the need to add in additional fat and emulsifiers to create the same rich, creamy texture we love in ice cream.
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Hailed by The Times as ‘ The best Ice Cream Parlour in England’, the chefs at Chin Chin labs will make your gastronomic ice cream right in front of your eyes in billowing clouds of Liquid Nitrogen. There is also Vegan options available.
With Dozens of stands selling over 300 flavours between them, Tokyo’s appropriately named Ice Cream City offers some of the planets more unusual ice cream flavours, from Soy Chicken & Orchid Root to Sea Island Salt and Unagi ( Eel).
BEST
Blogging Bits…
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Best Blogging Bits‌ This Editions Blogging Bits is focusing on the sweeter side of life‌.. Desserts. I have picked 3 of my favourites.
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Best Blogging Bits… Marie Nichols
The lady behind the exquisitely beautiful Instagram account @papaya sunshine! She creates “yummy breakfasts, all things sweet and delicious”, which are “unrefined and plant based” - proving that desserts don’t just have to be a naughty indulgence!
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Best Blogging Bits… Frances Quinn
The Winner of the Great British Bake Off 2013 creates technically crafted unique bakes, often inspired by events and celebrations from around the world, recent features include Glastonbury and Wimbledon. She says “sketching up designs and pairing them with a recipe helps to feed both mine and other people’s creative appetite before I even reach for a spoon. It’s the impact, response and buzz that comes from baking that makes it fun.”
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Best Blogging Bits… Nastassia Johnson “Sweet expert. Culinary consultant.”
Her blog and Instagram, Let Me Eat Cake, features sweet treats she has scouted out across Los Angeles, San Francisco and New York, as well as her own recipes. She also co-founded the first Filipino food truck in L.A. called the Manila Machine.
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Restaurant News…
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Restaurant News… Flavour & Fusion It’s not just Asian cuisines that chefs and restauranteurs are having fun with, South American, BBQ & Indian dishes are getting the ‘Willy Wonka‘ treatment. The biggest difference to the fusion scene today to that of the 90’s is that this time around there is much more of a focus on simplicity and familiar flavours. We are also seeing Street Food playing with flavours and you can see plenty of examples of this in Brick Lane, Street Feast and further afield. In terms of wellness, increasing concern over salt and bad stuff, has driven chefs to look at a wider variety of ingredients to replicate flavours being lost in the name of health. Umami rich foods are coming on trend and being mixed across different cuisines . ‘Umami Burger‘ is a great example of this in LA and is now being widely copied.
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Restaurant News… Umami Burger is the brain child of Adam Fleischman, who one day pondered on why people crave Pizza and Burgers more than other foods, the conclusion he came to was that these foods were full of ‘ Umami ‘ rich ingredients such as Parmesan, Tomatoes , Mushrooms and Caramelised Onions. From there Umami Burger has grown from its first burger branch in LA in 2009 to over 20 stores in 2016.
https://www.umamiburger.com/
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Restaurant News…
Dishoom pays a loving homage to the Irani Cafes that were once part of the fabric of life in Bombay. The chain of restaurants are located in Shoreditch, Covent Garden, Kings Cross and Carnaby.
Within a Naan’s hurl of Oxford Street serves Indian ‘Fast‘ Food. The menu is modelled on those of urban Indias snack shacks so you will find Pooris, Samosas, and big portions of light and moist Gujarati dhokra sponge which is topped with Tamarind and Spicy Coconut relishes.
http://www.dishoom.com/
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http://www.rotichai.com/ index.html
Restaurant News…
When Jose Mendin and his partners opened Pubbelly in 2010 it was love at first sight for Miami. With dishes like ‘Florida Lobster ‘ and ‘Striped Bass with sake and Sesame butter’ it is no wonder that Jose has earned the ‘James Beard Foundation Award ‘ for best Chef in 2012,13,14 and 2015.
http://www.pubbellyboys.com/miami/ pubbelly/
The Clove Club is located in Shoreditch Town Hall in East London. The Clove Club serves an ambitious menu featuring interesting and often overlooked British ingredients and produce.
http://thecloveclub.com/
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Pioneering Thinking…
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Pioneering Thinking…
IN A GALAXY NOT so far far away From birthday cake croissants to luxury éclairs, pastry chefs seem to be at the forefront of the new food trends, and the next big thing could be ‘outer space’ themed desserts. The art on these treats encompass the whole solar system and with Donut galaxy frostings and the ‘Black Velvet Nebula Cake’ this trend should really bring out your inner Captain Kirk !!!
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Pioneering Thinking‌ One of the newest trends hitting the scene is the Poke Cake, which involves poking large or small holes into a cake and filling them with a range of liquids or fillings. This can be anything from condensed milk, chocolate and pureed fruit.
These churro bowls are a new twist on the classic and are easily made at home. When filled with ice cream and a range of toppings, they really are a fun and tempting treat! Check out this recipe at: https://www.buzzfeed.com/scottloitsch/churro-me-everywhere? utm_term=.lnn8PJD4l#.fyX7yzKJV
With the traditional macaroon being a big hit, it was a great idea to take the concept even further with the introduction of ice cream sandwiched in the middle. Just like the current flavours, artisan flavours are still being introduced such as the Milo, Salted Caramel Rhubarb & Custard and Milk & Cookies featured here.
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Recipe Time…
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Recipe Time… A FOCUS ON lingonberries… Lingonberries are a staple food of Scandinavian cuisine. Also known as Mountain Cranberries or Partridge Berries, they are found plentifully in forested areas of the Swedish inlands where they are collected for jam making or to be served with traditional dishes such as Pitepalt or to accompany potato cakes or fried black pudding. In line with its cousins, cranberries and blueberries, the lingonberry contains loads of powerful antioxidant qualities. Have a try at the following recipes and feel the love for these Scandinavian beauties…
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Recipe Time… lingonberry and honey flapjacks Ingredients: • 4oz/110g butter • 5tbsp honey • 11oz/300g oats • 8oz/225g lingonberry jam
Makes 12
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Method: 1. Line a 7 inch/20 cm square baking tin with non stick paper. Preheat the oven to 190°C. 2. Melt the butter and honey together in a small saucepan over a low heat – avoid bubbling. 3. Stir in the oats until they are well coated with the honey and butter. 4. Flatten out half of the mixture into the baking tin. Let it cool a little. 5. Spread the jam in a thin layer over the top. 6. Spoon the rest of the flapjack mixture over the top. Press down firmly. 7. Bake for 20 minutes or so, until golden. 8. Cut into squares while still warm. Leave to cool in the tin.
Recipe Time… Finnish Whipped lingonberry porridge Ingredients: • 100g frozen lingonberries 150g frozen cranberries • 750ml water • 65g semolina • 1 tablespoon rapadura sugar
Serves 2
Chefs Tip... Rapadura sugar is an unrefined cane sugar that preserves the natural caramel taste of the sugar. If you cant find it then use light brown sugar as an alternative.
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Method: 1. Place the berries and water in a saucepan. Bring the mixture to boil. Simmer for 20-30 minutes. 2. Drain through a sieve, preserving the liquid and saving the berry mash for later use. 3. Return the berry juice to the saucepan and add water to make up 750 ml. Bring the liquid to the boil and gradually sprinkle in the semolina, whisking continuously. 4. Simmer for 15-20 minutes, whisking every now and then and adding a dash of water if necessary. 5. Stir in the sugar and take the saucepan off the heat. 6. Place the saucepan in a sink filled with cold water. Leave to cool, then beat until light and fluffy. 7. Serve at room temperature or cold with a dash of milk.
Recipe Time… lingonberry elderflower Cranberry relish Ingredients: • 1 orange • ¾ cup sugar • ¼ cup elderflower concentrate 340g cranberries • ½ cup lingonberry preserve
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Method: 1. Cut the orange into 1/8ths. 2. Pulse the orange, elderflower concentrate and sugar in a food processor until chopped, not minced. 3. Add the cranberries and pulse until minced. 4. Stir in well the lingonberry preserve. Serve cold or at room temperature.
THANK YOU for browsing through our MONTY’S MONTHLY MUNCHIE…
see you again next issue! kitchen@montysbakehouse.co.uk T: +44 1342 894730 | www.montysbakehouse.co.uk
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