Saturday, 2 August 2014

Week beginning August 4th - Edible deliciousness

Apologies for the lack of last week’s blog, the theme was another raw menu which once again turned out to be a mini hit for Kaffeine. Raw eating has become a way of life this summer, the heat wave has made raw dieting much more desirable

This week’s menu isn't entirely raw however we've done our best to incorporate as much rawness as possible. As I've said before fruit, veg, nuts and seed are at their best eaten raw with the few exceptions such as potatoes which aren't necessarily good for you cooked or raw. The other reason for raw cooking is it keeps the temperature of our kitchen down during the summer months, it can get very hot. Raw cooking lets us turn our ovens and hot plates off; knives, citrus, salt and sugar all become a natural way of cooking or curing the ingredients.

Here are some of this week’s highlights, first up is a black-eye pea salad. The peas have been soaked overnight and then cooked until just tender, this is the only bit of cooking we will be preforming on any of our salads this week. Once cooked the black-eyes are tossed with raw vegetables, parmesan and dressed in a tomato like salsa and garnished with croutons. 

Our second salad is the return of a classic, several regulars and a couple of post Kaffeine staff members (mainly Karolina) have asked for this to feature again. It is basically a balance of sweet, salty, fragrant and bitterness; while having a clean and cooling after taste. 

The last salad is raw and vegan and includes a few super food and foraged ingredients. Ranging from sea blite which grows in coastal areas, this sea veg is succulent and salty. The sea blite will be mixed with watercress which has 25 times the vitamin C as oranges, pomegranate which is full of antioxidant vitamins and pumpkin seeds which are concentrated in zinc. 

Lastly something that isn't raw but will be served cold is our scotched beef terrine with foraged green elderberries. Made several days in advance to allow time to set and help develop the flavour. Sadly this terrine is not vegetarian friendly as it will also be wrapped in thinly sliced streaky bacon. As an accompaniment to the terrine we will be garnishing it with a chutney made from foraged rowan berries. These berries have come out in an abundance this year, once cooked they taste of ashy marmalade, perfect for beef and pork. 

Come in and explore our offering this week. We're not just a coffee shop but a creator of edible deliciousness.

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
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 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Blackberry and apple (V) 2.40
Savoury Scone: Asparagus, mustard and cheddar (V) 2.40
Friand: Melilot and lemon (V, GF)  2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Raspberry and coconut slice 2.00
Canele 2.40

French retro baguettes 5.00
Smoked salmon, lime soft cheese, cucumber, Thai basil and rocket.
White peach, blue vein cheese, cucumber, red onion and and spinach. (V)

Foccacias 5.30
Ham, smoked mozzarella, tomato, basil and spinach
Haloumi, sweet chilli sauce, butternut and rocket. (V)

Salads: 5.50/6.90
Black-eyed peas with shredded carrots, red onion, cavolo nero, parmesan, in a tomato dressing with croutons. (V)
Honey dew melon, fennel, toasted fennel seeds, coriander, chicory, pancetta and Sambuca and prune dressing. (VE, GF)
Olives, sea blite, pumpkin seeds, capers, pomegranate, shallots, watercress with a raspberry vinegar dressing (VE, GF)

Tart: 4.50 or 7.90 with salad
Scotched beef and green elderberry terrine with rowan berry chutney

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