MONTY’S MONTHLY MUNCHIE DECEMBER/ JANUARY 2016/17
WELCOME IN THIS ISSUE: • 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 innovative and trendy! • RESTAURANT NEWS… restaurants often start market trends, so who’s in the spot light 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!
Welcome to our MONTY’S MONTHLY MUNCHIE. 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. 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. We hope you love this issue as much as we do,
love from everyone at Monty’s Bakehouse
Focus on…
Tapioca Crepes…
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FOCUS ON… The Olympics may be over but there is still a
Brazilian staple that is still being celebrated..
The Tapioca Crepe. Most encounters with Tapioca have been in puddings and bubble tea but now there is a new use for tapioca ! Creating crispy thin, gluten-free, sugar-free, vegan-friendly crepes.
Cheese a nd spina ch tapioca c repe – Beach Bistro 96
with pioca iano a t h c Spina iano Regg eg Parm t Ipanema ke – Mar
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Tapioca is the dense root of the cassava plant and is used as a flour alternative in Brazil, especially in the northern region.
FOCUS ON… So how do I make a Tapioca Crepe??
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FOCUS ON‌ So where can I find it...
New York restaurant OCA, dishes up tapioca crepes with a wide variety of fillings, including: scrambled eggs, pineapple,
honey and cashew nut cream.
http://ocastore.com/
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Focus on… Butter…
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FOCUS ON‌
We have had Artisan bread... Now it’s the turn of butter
So now that artisan bread is firmly established in our psyche and shopping baskets, we are ready to move onto what we spread on it; and today that can only be one thing – artisan butter, and more specifically Swedish butter. Swedish butter is characterised by an acidic taste and pronounced butter flavour in contrast with the sweeter and milder butters of England and America. The acidity in Nordic butter was originally the result of the fact that the cream was allowed to stand for a while before it was churned, which gave the natural lactic acid bacteria a chance to thrive.
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FOCUS ON‌
Aged Butter...
Found in peat bogs, these wooden
vessels used for preserving butter always have two things in common – they are very large, and very old. Called Bog Butter, they have been found weighing up to 100 pounds and aged at around 5,000 years old. Aging butter in a bog, was indeed, a means of preservation several thousand years ago, but not necessarily for this length of time! Being buried in the cool , damp peat, the butter starts to take on the appearance and consistency of parrafin wax – or more like cheese than butter.
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FOCUS ON‌ SMEN...
Smen is a salted fermented butter used in North African and Middle Eastern cuisines, where it is highly prized. It is produced using the butter made from the milk of sheep, goats or the combination of the two. The butter is kneaded with various herbs such as thyme, and spices such as cinnamon. It is then bought to boiling point for about 15 minutes, skimmed (clarified) and strained into a ceramic jar called a Khabia, and salted before it curdles. It is then aged (often buried in the ground for the temperature stability purposes given the climate) for at least a month, but often for much longer. Characteristically it has a strong, rancid, and cheesy taste and smell. The more mature, aged, or stronger in flavour the Smen is, the higher in value it goes.
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Where to Eat…
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Where to Eat… For Aged Butter... 2016 James Beard award winner Zakary Pelaccio of ‘ Fish & Game’ in New York gets his butter from the Vermont Creamery. But it doesn’t stop there; he brushes it with local whiskey, wraps it in horseradish or turmeric leaves or rolls it in ash from a wood burning oven before setting it out to age on maple and cedar slabs.
Shannon Bennett of ‘Vue de Monde ‘, Melbourne is going for butter/cheese combo with his dish of aged butter with cheese cultures.
Matt Lightner, chef at NYC’s ‘ Atera’ takes cream from the Battenkill Valley Creamery and adds spruce-bark rinds from Winnimere cheese, lets it culture for up to 2 weeks then removes the rind, paddles the cream, hand kneads it and lets it age for another 2 weeks.
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BEST
Blogging Bits…
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Best Blogging Bits‌ The Roasted Root Whether you eat Paleo, gluten-free, vegetarian, or none of the above, the recipes on this site will meet your dietary needs - and satisfy your palate. Impeccable taste aside, blogger Julia Mueller is also passionate about nutrition, which comes as no surprise when looking at her creations with a health-conscious microscope. And her photography is pretty impressive too!
http://www.theroastedroot.net/
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Best Blogging Bits‌ Sprouted Kitchen This blog resembles the pages of a glossy food magazine with a fleet of stylists making sure every bite looks impossibly scrumptious. But behind the scenes, there's just one incredible couple, Sara and Hugh Forte. The division of labour is simple. She cooks and blogs; he photographs. The result elevates whole-food ingredients to epic proportions. Sandwiches, noodles, green salads and other divine dishes have earned the attention of many in the food world, including Saveur magazine, which named Sprouted Kitchen one of the best original recipe blogs.
http://www.sproutedkitchen.com/
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Best Blogging Bits… My Darling Lemon Thyme Emma Galloway worked as a chef for eight years before realizing that she suffered from gluten and lactose intolerance. She started blogging in 2010, sharing glutenfree, vegetarian recipes, as well as articles and tips on organic gardening.The website won Saveur ‘ Best Food Blog Awards 2014 ‘
http:// www.mydarlinglemonthyme.com/ recipe-index
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Best Blogging Bits‌
101 Cookbooks Back in 2003, Heidi Swanson launched 101 Cookbooks with the goal of cooking through her monstrous collection of recipe books. More than 10 years later, the blog focuses on natural, whole foods and Heidi's travels. Naturally it has won multiple awards, been featured in countless publications, and even turned into two bestselling cookbooks. Her latest, Near & Far: Recipes Inspired by Home and Travel, came out in late 2015.
http://www.101cookbooks.com/
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Restaurant News…
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Restaurant News… New ‘Stars’ on the block... Adam Byatt was born into a family of cooks - his mother was a chef and his grandfather an army cook. His C.V. lists a host of revered hotels and restaurants such as: The Berkley Hotel, Claridges and The Square restaurant. Adam’s childhood summers were spent running around the 220 acres at Ashburnham Palace near Battle. Now he takes his 12 year old son Jack there to forage for mushrooms, catch eels in the streams and bag the odd pigeon or rabbit. His latest venture ‘Trinity’ which holds 3 AA rosettes and numerous other accolades has just been awarded 1 Michelin Star. Adam said “We have been working very hard this year to try and make sure that we are being the best that we can possibly can. To be endorsed by Michelin is massive”.
http://www.trinityrestaurant.co.uk/
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Restaurant News… James Close James Close is thoroughly passionate about his food and has lived and breathed every aspect of it from a very young age, being brought up in Grove House an award winning hotel run by his mother. James is completely self-taught- his career path is certainly not one that a Michelin star chef would normally take, in fact he nearly started life as a pro golfer before his family bought Raby Hunt in 2009. He began cooking bistro style dishes under the watchful eye of his mother, and then 3 years on they received their first Michelin star. A further 4 years later they received their 2nd Michelin Star. Finally The Good Food Guides ‘Chef of the Year‘ award has also just been awarded to James.
http://rabyhuntrestaurant.co.uk/rh/
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Restaurant News… Fredrik Berselius Swedish Chef Frederik Berselius restaurant ‘Aska ‘ has been deemed New York’s best new restaurant by the Michelin Guide. New venues and Michelin first timers typically receive just 1 star, but Aska has received 2 stars on its first time out. Aska first opened in 2012 and was Berselius’ first ever restaurant. Though it received 1 star Berselius decided to close in 2014 to “avoid stagnation and keep improving the kitchen”. Finally after nearly 3 years he reopened at a new Willamsburg location.
http://askanyc.com/#dining-room
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Pioneering Thinking…
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Pioneering Thinking… The Worlds most expensive crisps? A Swedish microbrewery called St. Eriks have created what they believe to be the ‘ worlds most exclusive potato chips’, selling for around £40 for five. The crisps are made from fine Ammamas potatoes mixed with matsuke (a mushroom that tastes similar to cheese), truffle seaweed, crown dill, leksand onion and India pale ale. Ok, it’s a PR job to promote their beer, but all income generated from the sales (of which there are only 100 boxes), will go to charity.
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Pioneering Thinking‌
The TomTato plant, which was created by plant and seed company Thompson & Morgan, allows gardeners to grow two plants at once: a tomato plant above ground, and a potato plant below ground.
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Rather than drinking an energy drink or cup of coffee, AeroLife wants you to start taking an "air-based shot of smart energy�. Created by a Harvard professor, the inhaler-like device is said to deliver 100mg of caffeine.
For those that don't have time to drink a full cup of coffee, Nootrobox has created another option: Chewable coffee. Nootrobox says one of its Go Cubes contains the same amount of caffeine as a half cup of coffee.
Pioneering Thinking… Burrito’s launch in Greggs... As the weather cools down, Greggs burrito’s are hotting up!! Branches across the country are launching new Mexican inspired flavours in three choices – Chipotle Pulled Beef, Fiery Pulled Chicken and Onion Bhaji filling. All three fillings are complemented with a rich smokey tomato rice and bean mix, sliced peppers, red onion, Monterey Jack cheese and crème fraiche dressing with sliced jalepenos – all wrapped up in a soft flour tortilla.
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Pioneering Thinking‌ Fermentation made easy... Inspired by the tradition of the Italian Happy Hour, reCAP have launched ‘The Art of Aperitivo Italian Happy Hour Kit‘, which includes a one-of-a-kind lacto-fermentation solution to create delicious and healthy foods like giardiniera, sauerkraut, kimchi and more. The kit is unique in the Mason jar market, featuring a low profile, waterless airlock with an authentic one-way valve to let gases escape and absolutely not let in. It also includes reCAP Mason jar lids that make it convenient and easy to occasionally monitor the ferments and snatch a small sample to taste during the process. Multi-functional and reusable, the kit easily converts to plain storage in the refrigerator once ferments are complete. Guiding customers through the entire aperitivo experience are an ebook and video series to ensure every detail is covered.
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Pioneering Thinking… The Willy Wonka Burger... The rainbow craze has struck again, with a kaleidoscopic Willy Wonka inspired burger. The pink, blue, yellow and green burger is filled with ‘ popping cheese’, blueberry onion jam, tomato soup jelly and potato crisps. The burger is the latest creation from Sydney's Bar Luca, who specialise in seriously impressive burgers and decadent sides. The rainbow cheeseburger was created in tribute to the late Gene Wilder’s famous film, but limited numbers were sold for a few weeks. The burger bar also gave away a few golden tickets to lucky winners who get a free burger for themselves and a friend, and one lucky person would get a BL keyring that would entitle them to a free burger at Bar Luca every day for a year.
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Recipe Time…
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Recipe Time… A Taste of... Chestnuts Chestnuts are a highly versatile ingredient that can be dried, milled, roasted, and pureed. Made into cakes, breads, pastas and desserts, these are a winter favourite that can be found roasting in street markets all round the world… one of the original ‘Street Foods‘.
Chestnut & Fig Stuffing Ingredients: 100g of butter 1 red onion, diced 100g of button mushrooms, diced 1 tsp thyme, picked 200g of chestnuts, cooked and peeled 100g of dried figs, chopped 250ml of vegetable stock 100g of breadcrumbs 100g of butter salt black pepper Chef’s Tip:
This stuffing would be great served with a slow roasted shoulder of outdoor reared pork, buttered kale and goose fat roasted potatoes !!!
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METHOD: • Preheat the oven to 180°C/gas mark 4 • Heat a frying pan over a medium heat with 25g of the butter and sweat down the shallots and mushrooms with the thyme until softened but not coloured. Season with salt and pepper • Add the chestnuts and figs, cook for a further 5 minutes then add the stock and bring to the boil • Melt the remaining butter and mix through the breadcrumbs in a large bowl • Add the chestnut mixture to the breadcrumbs and mix well • Grease a baking dish with butter and press in the mixture - the mixture should be about 2cm deep, I used a 20x30cm dish • Bake for 45 minutes, until the top is lovely and crispy
Recipe Time… Gluten-Free Chestnut and Vanilla Cake Ingredients: CAKE: 100g of honey, runny 4 large eggs, separated 40g of unsalted butter 75g of chestnut flour 25g of ground almonds, or hazelnuts 1 pinch of salt 1 dash of vanilla extract FILLING: 125g of mascarpone, full fat 125g of chestnut purée, sweetened 250ml of double cream, softly whipped 1 dash of vanilla extract icing sugar, sifted and added to taste
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method: • Preheat the oven to 180°C/gas mark 4 • Whisk the honey and egg yolks together to the ribbon stage – pale, thick and creamy. This will take a good few minutes with an electric whisk, so be patient • Mix in the melted butter then fold in the ground almonds/hazelnuts and chestnut flour. In a separate bowl, whisk the egg whites with the salt until soft peaks form • Use a large metal spoon to fold in the egg whites – be careful not to knock out the air in the batter. Divide the mixture between two 20cm sandwich tins and bake for 35–40 minutes or until an inserted skewer comes out clean • Once baked, pop the cakes, still in their tins, on a cooling rack for 10 minutes before turning out to cool completely. Slice each cake horizontally in half • For the filling, simply mix together all the ingredients with a fork. Don’t be tempted to get your electric whisk out here or your mascarpone will become unusably runny • Layer your cake up with generous amounts of the chestnut mascarpone. You can add a sprinkling of toasted flaked almonds or a dusting of cocoa for an extra touch of glamour, if you fancy
Recipe Time… Squash, Sage and Chestnut Rolls Ingredients: 1 kg butternut squash 1 teaspoon dried chilli olive oil 1 onion 4 cloves of garlic ½ bunch of fresh sage 200 g vac-packed chestnuts 30 g Parmesan cheese plain flour , for dusting 500 g all-butter puff pastry 1 large free-range egg
method: • Preheat the oven to 200ºC/gas 6 • Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool • Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan • Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl • Remove the skin from the squash and mash the flesh together with the Parmesan, then season • Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces • Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork) • Cut each into 8 equal-sized pieces and place on a lined baking tray • Brush with the egg and bake for 20 to 25 minutes until crisp and golden
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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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