MONTY’S MONTHLY MUNCHIE September/October 2016
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 most 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…
Sea Spaghetti & Yoghurt Bark
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FOCUS ON…
Its Official... ... sea spaghetti is the new kale!! Remember how kale was thought odd when it was first thought of? Well this is pretty much the same – only better! Pound for pound seaweed has more vitamins, minerals and nutrients than pretty much anything else you can eat and the seaweed spaghetti is bringing it to the masses - and its come at the perfect time. The rise of healthy living encompassing paleo, vegan and gluten-free diets, natural living, foraging and seasonality can all associate with this food. It can be a bit much to eat a whole plate of it, so many dishes blend it with conventional pasta while others go a step further and blend dried seaweed into their own pasta dough.
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FOCUS ON… So what exactly is Sea Spaghetti??
The seaweed known as ‘Spaghetti’ is called Himanthalia
Elongate or Sea Thong and is an algae species that only grows in Portugal, Spain, Ireland, Brittany, Norway and the South of England. It grows on rocks and can reach up to 2.5 metres in length. Underwater, it looks like really tall grass and its been cultivated and consumed for a very long time. The product itself comes as dried long seaweed that you rehydrate in cold or hot water for 15-20 minutes. It literally looks like green tagliatelle and can be added to soups, stews and curries and can even be part of salads.
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ld have u o w i t t paghe S a e S ell !!! w re s u s a t e t o N wn qui gone do
FOCUS ON… Healthy Stuff...
Packed with vitamins, proteins, minerals, antioxidants and fibre, sea spaghetti is also super healthy!! Iodine is an important mineral that helps you grow and feeds your brain as well as essential in producing thyroxin – a hormone that controls the bodies metabolism. Lots of people don’t get enough of it which is why salt and bread are often enriched with it. It also contains more vitamins than any other vegetable on land containing a massive amount of vitamin C. Al dente sea spaghetti is half the fat of traditional pasta, gluten free and a natural source of sodium alginate - a chemical that can reduce fat intake by 75%.
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FOCUS ON…
So where can I find it...
The Cornish Seaweed Company sustainably harvest a variety of seaweeds using traditional means. They are certified organic by the Soil Association and currently supply into Tesco. As well as sea spaghetti they also sell Kombu, Dulse and Irish Moss.
Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world… sea pasta looks like tagliatelle but is 100% handpicked seaweed from Connemara, Ireland.
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FOCUS ON…
Yoghurt Bark...
No, you cant find it on ‘Yoghurt Trees’ !! Its been touted as the healthy cousin in the ‘snack ‘ market . Simply put it’s plain yoghurt (usually Greek due to its lower water content (giving a better texture upon sharding), sweetened with whatever takes your fancy and stippled with berries, nuts, seeds, dried fruit, frozen then shattered!!
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FOCUS ON…
Try it yourself! As mentioned previously, Greek yoghurt works particularly well because its low water content mitigates the effects of crystallisation on freezing, yielding a smoother mouth-feel. The yoghurt does benefit from a little sweetening. This can be done in the form of honey, agave syrup or even fruit puree, which can look great swirled into the base to form a marbling effect. What you don’t want is to sweeten it with everyday sugar, the granular texture will not be good in the end result! So, once you have the mix to your taste, evenly and thinly (about 2 cm) spread it over the base of a lined tray. Now here comes the fun bit...
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http://www.thesleepytimegal.com/healthy-frozen-yogurt-barklow-sugar-high-protein/
Other toppings include nuts, pistachios (with a little rose water in the yoghurt), dried fruit, chocolate chips and toasted pumpkin seeds to name but a few!! All that’s left is to freeze, smash and enjoy!!
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Coconut raspberry
stachio
A great favourite, largely due to visual appeal, are berries! Choose plump, fresh ‘dry’ berries – anything that’s starting to ooze juice will change the structure of the yoghurt. If you can get them, freeze dried ones are great, they handle well and pack a punch of berry every bite.
pi Matcha
This really is where you can let your imagination run wild!!!
Chocolate banana
Coconut b lueberry
The Toppings...
Fruity cheerios
FOCUS ON…
Where to Eat…
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Where to Eat… For Sea Spaghetti... Chef patron Nick Hales soon realised the local areas abundant harvest would provide a perfect foundation from which to build and stylise a modern restaurant. St Clements seasonal menus are crafted to showcase the areas best produce with fish from Hastings beach.
Having worked in some of the UK’s best fine-dining establishments including Gordon Ramsays Petrus, Chez Bruce and La Trompette, chef patron Michael Nadra produces the most exquisite food using both classic and modern techniques.
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Sam & Sam Clark at Moro crumble dried, toasted sea spaghetti over Paella: “It gives a lovely sort of Iodine-y, sea taste which is really pretty unique”.
Andy Appleton, head chef at Fifteen in Cornwall, serves tagliatelle with sea spaghetti tossed through it. Take a look at their recipe for Cornish Fish Stew with Crab and Nduja Toast which contains sea spaghetti: https://www.fifteencornwall.co.uk/ blog/cornish-fish-stew-crab-ndujatoast/
BEST
Blogging Bits…
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Best Blogging Bits‌ Girl eat world By Melissa Hie  She loves eating and travelling the world and aims to visit one new country each year. Her Instagram style is to hold up the street foods she eats against a background with a view of the places she is visiting.
https://www.instagram.com/ girleatworld/?hl=en
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Best Blogging Bits… Behind the food carts By Kim and Phil ASIA
“We frequent food carts and trucks often and wanted to tell stories not just on the amazing dishes people are producing from these mobile kitchens, but the passionate people behind the scenes who make it happen.” They have so far covered parts of the USA and Asia.
http://behindthefoodcarts.com
SAN FRANSISCO BAY 15
Best Blogging Bits… Bunny Ice Cream You managed perfectly well without knowing these little darlings existed didn’t you. But now you know they’re out there you’ve just gotta have one! Made by Chichi Pong in South Korea, these cute ice creams are an Instagram sensation. Known as The Rabbit Cone, they’re available in vanilla, chocolate or strawberry- but you cant just pick one- you’ve got to have the whole family!!
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Best Blogging Bits… lonely palate By Jessica Rigg Providing local food stories from the locals themselves on her travels. She says “Food is so much more than a commodity or temporal pleasure; it’s a catalyst to create rich, immersive connections that can help reconcile cultural divides. Lonely Palate was created on the belief that by learning from each other’s culinary identities we can break down cultural barriers and develop a deeper understanding of our human interconnectedness.”
https://www.instagram.com/ lonelypalate/
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Restaurant News…
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Restaurant News… Divine ‘Angel bar’ singapore Its 12 metre high wine tower can hold up to 3000 bottles and it chills over 200 varieties of the world’s finest wine vintages. The world’s first wine angel waiters and waitresses use an electric hoist to fly to the bar to retrieve your selected wine.
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Restaurant News‌ Ninja ny A restaurant set in 18th century Japan, but the food served is 21st century fusion finedining served by acrobatic Ninjas. Dining here will certainly be an evening of good food and entertainment all in one!
http:// www.ninjanewyork.com/
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Restaurant News… Food ink From pixel to plate – Food Ink – the worlds first 3D-printing restaurant will bring edible art to the globe. At £250 a head in the evening there’s a multi-sensory nine course taster menu made using printers by Joel Castanye of El Bulli. With only 10 tickets available for each night the demand for this revolutionary edible art exhibition is expected to be very high.
http://foodink.io/
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Pioneering Thinking…
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Pioneering Thinking… A Picture speaks a Thousand Words... Could you understand an entire menu written in pictures? Pizza Hut are hoping you will with the launch of the new ‘Emoji’ menu. Without words helping to explain the dishes on offer, pizza fans will only have images including chilli's, slices of cheese, cows faces and mushrooms to help them understand their order. The limited edition emoji menu will be on offer at six restaurants: The Strand London, Birmingham Bullring, Liverpool Paradise Street, Edinburgh Hanover Street, Manchester Fountain Street and Cardiff Queens Street.
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Pioneering Thinking… Get UP IN THE CLOUDS!!! This is an ice cream option like you’ve never seen before: swirls of sea salt soft-serve resting atop a fluffy cloud of fairy floss, with a sprinkle of popcorn and glazed marshmallows balanced on top. A summer treat that’s part edible, part art, and cone connoisseurs in its Australian birthplace can’t seem to get enough of it. This sugar filled creation is the brainchild of Jennifer Lam, and it’s the signature dish at Aqua S, the Sydney dessert parlour she opened this past January. Lam, who loves unusual flavours, came across sea salt ice cream during a trip to Japan. Enticed by the combo of chilled sweet ’n’ salty, she decided to cash out of her career as an accountant and opened the curious ice cream shop.
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Pioneering Thinking… Get ready for... THE ‘MUFGEL’ This creation is a breakfast lovers dream... Healthier than the Cronut and with more flavours than a Cragel, the ‘Mufgel’ is a muffin-bagel hybrid born from the mind of Brooklyn bagel genius Scot Rossillo. The Mufgel consists of a crunchy muffin top and a soft bagel bottom, and you can fill it with any variety of cream cheese imaginable.
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Pioneering Thinking… Chop, Chop... With the continual growth in salads and convenience as well as organic produce once again on the rise, its clear that consumer demand for fresh organic produce is exploding. Ready Pac Foods is delivering on this trend and has announced the launch of their new Organic Chopped Salad Kits – the first of its kind on the market in the USA – creating a new segment within the category.
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Pioneering Thinking… The sushi burrito A fusion of Japanese and Mexican cuisine. This is a step up from a California hand roll. It’s difficult to tell which restaurant first invented this fusion food, but there are now many chains now serving them up; Sushiritto, Uma Temakeria, Sumo Restaurant and How Do You Roll.
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Recipe Time…
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Recipe Time… A Taste of...Kohlrabi Part bulb, part bundle of greens, Kohlrabi may seem one of the more intimidating items at the farmers market, but don’t be scared. It offers a wide range of culinary versatility from roasting to braising and from salads to coleslaws.
Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing Ingredients: 2 Medium heads of garlic 1 tsp of lemon zest 3 tbsp. fresh lemon juice ½ tsp Pimenton Picante 1 tsp Dijon mustard Coarse Salt 3 tbsp. extra virgin olive oil 2 medium kohlrabi, trimmed Arugula leaves 1oz toasted sliced almonds
Chef’s Tip:
The edible leaves are really great sliced thinly then sautéed in salted butter with a generous ‘twist‘ of freshly ground black pepper...
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method: • Remove 1 garlic clove and chop very finely and reserve 1/8 teaspoon • Preheat oven and roast the remaining heads of garlic, then allow to cool • Whisk together the finely chopped garlic, lemon zest and juice, pimenton, mustard, ½ teaspoon salt, and 1 teaspoon water in a small bowl • Squeeze roasted garlic from skins and add 2 tbsp to bowl • Stir to combine but leave very chunky • Stir in oil (do not fully incorporate) • Shave the Kohlrabi very thinly on a mandolin • Divide among 4 plates; season with salt • Spoon dressing over kohlrabi, then top with arugula leaves and almonds
Recipe Time… A Taste of...SEA SPAGHETTI Seaweed, Ginger & Carrot Salad Ingredients: Serves 6
40g dried sea spaghetti 40g ginger, peeled & julienned 80ml rice wine vinegar 1 tbsp caster sugar 1 whole cucumber, peeled, deseeded and julienned 1 large mango, peeled and julienned 70g peanuts, toasted and salted 2 tbsp sesame seeds, toasted 2 tsp lime juice 1 tbsp groundnut oil 20g coriander leaves, chopped 20g mint leaves, shredded Salt
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method: • Rinse the sea spaghetti in cold water, strain, cover generously with cold water and set aside for 30 minutes • Bring to the boil a large pot of water. Drain the sea spaghetti and place it in the boiling water with the ginger. Boil for 2 minutes, add the carrots, boil for 2 minutes more, then drain and pat dry • Transfer the blanched veg to a large bowl and, while still hot, add the vinegar, sugar and a teaspoon and a quarter of salt. Mix and set aside to cool • Once cool, stir in the remaining ingredients and serve
Recipe Time… A Taste of...fig Grilled Honeyed Figs on SourDough Toast with goats milk labneh and lemon thyme Ingredients: For the Labneh: 500ml of goats yoghurt 1 tsp salt For the Figs: 6 ripe figs 2 tbsp honey ½ tsp cinnamon 6 sprigs of lemon thyme 4 slice sourdough bread
method: • Make the labneh a day in advance. Mix the goats yoghurt with the salt and pour into a bowl lined with a clean cheesecloth or muslin • Pull the muslin up around the yoghurt to form a bag and tie with string. Tie another, longer, piece of string to the bag to enable you to hang the bag, so you can suspend it over a bowl – a cold room in the house is ideal. If the fridge is big enough, you can also tie the bag to the rack of the fridge and place a bowl underneath to catch the liquid • Leave for 24 hours - the liquid will drain away leaving firm labneh in the bag with a texture similar to cream cheese. Discard the liquid and decant the labneh into a bowl • Cut the stalks off the figs and slice in half lengthways, arrange cut side up in a baking dish, drizzle with honey and sprinkle over the cinnamon. Grill the figs for 5-10 mins, or until tender and caramelised • Meanwhile, toast the sourdough slices. Divide between 2 plates, spread with labneh, then top with the grilled figs and sprinkle over the lemon thyme leaves
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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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