Friday, 16 August 2013

Week beginning August 19th - Rowan Berries, Hyssop and Waterpepper

This week is our 201st weekly menu at Kaffeine. It also coincides with our 4th birthday since opening the doors in 2009. Sometimes it can gets a bit difficult to come up new variations of salads, sandwiches and tarts, but thanks to some of our suppliers’ we are constantly sent new and exciting ingredients to play around with. This week highlights are as follows.

Hyssop: is a foraged plant that is quite resilient and best picked in early spring or early autumn when it’s in blossoms. The leaves and stems have a menthol aroma and taste of a combination of peppermint and lavender. You will find hyssop in the icing for our friands paired wonderfully with our chocolate almond cake. 

Waterpepper: this green is basically heat and texture and can be used to replace ground pepper and chillies. Waterpepper also has an array of heath benefits from improved circulation, reduced high blood pressure and prevents bleeding from weak capillaries walls such as varicose veins. It can also be used as a natural remedy to scare away nasties from bedding and furniture.

Rowan Berries: are small bright vibrant orange berries and have a distinct ashy smokiness when cooked, great for jellies and dressing. These berries taste of marmalade and pair nicely with either fatty meats or wild game and is high in sorbic acid with is a natural preservative. This week they are used in our roasted grouse salad.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef

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, passion fruit) 3.70
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
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

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

Baked Treats
Sweet Muffins: Plum and elderberry 2.40
Savoury Scone: Tomato, mozzarella and basil 2.40
Chocolate and hyssop friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Ham, elderberry jam, mature cheddar, roasted red onions, spinach
Roasted aubergine with thai basil, goats cheese, sweet chilli and rocket

Foccacias 5.00
Sliced meat loaf with red kidney beans, jalapeno cheese, roast peppers and rocket
Burnt pineapple, gorgonzola, coriander, pickled red onion and spinach

Salads: 5.50/6.50
Roasted grouse with roasted celeriac, beetroot, carrots and drizzled in rowan berry dressing.
Kiwi, pecorino, red chicory, honey blossom
Padron peppers with waterpepper dressing

Tart: 4.40 or 7.50 with salad
Roast vegetable in gruyere pastry with saffron sour cream and garnished with wood sorrel

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