Wednesday, 3 April 2013

Week beginning April 1st - Winter spice warmers and Shaun Young - UK Barista Championships

We are still basing our menu around comforting and warming ingredients. We've been going on and on about it in this blog for the last month. However we must carry on and endure these chilly weather patterns. Our solution? Spice. Spice is the best distraction, it makes you feel warmer and relaxed. Like being on a tropical island drinking cocktails from a coconut.

This week's menu I have made use of spices and incorporated them into almost every item. First we have the corned beef salad. I've left the brisket joint for 4 days to pickle in a salty brine of liquid. The liquid brine has been infused with bay leaves, dried chilli, pink pepper corns, coriander and mustard seeds. Once pickled I boil the beef for 4 hours until tender and literally falls apart. When the beef has cooked I incorporate it into a salad with gherkins, new potatoes, pickled red onions and all topped with a striking yellow, hot mustard dressing.

Also on the salad menu are Dutch yellow chillies which have a little heated bite, you'll them find in our blood orange salad. Because of the prolonged Arctic breeze spreading throughout Europe and North Africa, blood oranges are still heavily on the market. They are better than ever and have an even, juicy bleed throughout the flesh, which is quite odd this late in the season.

In terms of comfort food, chicken pie is on the menu, baked with sweet corn and ramson. Ramson are a foraged weed with white flowers and have a very distinct sweet garlic scent. The ramsons have been lacto fermented in order to preserve longer and permeate its garlic flavour.

More importantly, this week Shaun our lead barista came third in the UK Barista Championship regional heats. He is currently 8th in the UK and won for his signature drink. He also got voted best newcomer by Union Coffee Roasters. If you pop into Kaffeine and are familiar with Shaun please congratulate him. I'm sure it will mean a lot.

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: Rhubarb, almond and white chocolate 2.20
Savoury Scone: Caramelized red onion and goats cheese 2.20
Chocolate and orange 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: carrot, chilli and ginger 4.50

French retro baguettes 4.90
Mozzarella, tomato, basil, aioli, spinach
Smoked salmon, lime cream cheese, cucumber, Thai basil, rocket

Foccacias 5.00
Ham, glazed apricots, brie, spinach
Sumac sweet potato, mature cheddar, red onion jam, rocket

Salads: 5.50/6.50
Spiced corned beef, gherkin, pickled onion, hot mustard dressing, new potatoes
Blood orange, feta, yellow chillies, rosemary, rocket, honey
Edamame with buckthorn and sea purslane dressing

Tart: 4.00 or 7.50 with salad
Chicken, sweet corn and ramson pie

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