Monday, 18 February 2013

Week beginning February 18th - Vegemite & Cheddar Scones

Last week we had quite a lot of requests for the Marmite and Cheddar Scones, which was only meant to feature on the menu during New Zealand week at Kaffeine. I posted the recipe on Kaffeine's menu blog and some of you were happy about this but there were a few others that preferred the convenience of buying them. The good news is we are making savoury scones a permanent feature on Kaffeine's menu. These will replace the savoury muffins and the flavour will change slightly each week. This week I've switched from Marmite to my preferred choice of savoury paste, Vegemite.

Other highlights in this week's menu include fresh cheese, made in the kitchen using the traditional curds and whey process of gently heating milk with three corner garlic and adding lemon juice and vegetable rennet to curdle the milk. The solids are then strained from the liquid and tied in a cheese cloth and left to hang for 30 minutes, straining out any excess fluid. The fresh cheese is then sliced and put in baguettes with fresh plum tomato, large spinach and pancetta. Simple but very delicious.

Foraged items are making a comeback with a variety of new ingredients which have been incorporated in this week's menu. I've baked lacto-fermented Japanese rose petals in this week's sweet muffins with dark chocolate (think Turkish delight). I've also used them in a salad with swollen spelt grains, toasted almonds and Ox-Eye Daisy which taste similar to parsley, visually pretty and very tasty.

In the tart this week I've made individual baskets from Gruyere cheese which are then filled with fennel that has been gently roasted in oak moss which permeates the fennel with sweet, earthy and oak flavours. The tarts are then garnished with walnuts that have been seasoned with wild fennel seed salt.

Black tomato soup is tomato soup that has been darkened with sea kelp. I've dried the kelp and ground into a powder then added it to the soup, this is a natural form of MSG and in no way bad for you. It only enhances the savoury notes, making a more meaty and rich tomato flavour. Black tomato soup will be served with a fresh parmesan loaf, the dough itself has been left to ferment in a natural yeast overnight to sour and get a better aeration and crust in its final cooking stage.

For those of you interested in what goes into the day in the life of a Kaffeine kitchen worker, Rory, one of our newest staff members has made a fun and slightly cheeky video for everyone's viewing pleasure. Please check it out:

We hope you enjoy this week's menu as much as we have putting it together and as much as we will enjoy serving it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.50
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.70
(add 30 p for granola or yoghurt)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Croissant with gruyere cheese and plum tomatoes 4.00
Seven seed bakery bloomer toast with homemade preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Porridge - Served with rhubarb and raspberry compote, chopped nuts, muscovado sugar, golden syrup or honey 3.00

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Rose petals and dark chocolate 2.20
Savoury Muffin: Vegemite and cheddar 2.20
Lemon friands 2.20
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Afgan cookies 1.80

Soup: Black tomato soup with parmesan bread 4.50

French retro baguettes 4.90
Three corner garlic cheese, tomato, pancetta, spinach
Sumac sweet potato, saute red onion, brie, rocket

Foccacias with sea salt and rosemary crust 5.00
Ham, chilli burnt pineapple, blue cheese, rocket
Mushroom, Welsh Rarebit and spinach

Salads: 5.50/6.50
Beef marinated and slow roasted in seville marmalade, roasted red onions and parsnips, black mustard leaf dressing
Boiled spelt, chopped ox-eye daisy, pickled Japanese rose petals, toasted almonds
Edamame beans in a buckthorn and sea purslane dressing

Tart: 4.00 or 7.50 with salad
Gruyere baskets filled with fennel cooked in oak moss, garnished with wild fennel salted walnuts

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