Friday, 3 October 2014

Week beginning October 6th - Povitica bread and our own made Ricotta

While writing this week’s menu I’ve noticed a sudden departure of our Indian summer. Yesterday was a wonderful 24°C, now it’s a cool 17°C and I’m eating soup in one of our friendly rival cafes. Which reminds me we need to break out our own soup kettle soon and bring back the comforts of porridge and soups. However for now we’ll focus on this week’s offering.

Recently while on holiday in the Amazon I came across a sweet and savoury bread called Pão de Rosas, which translates as rose bread. This bread is based loosely on an enriched Eastern European bread called Povitica. We made the Brazilian version for the last 2 weeks at Kaffeine which involves sugar, coconut, cayenne pepper and cheddar. Once proven the dough is then stretched out quite thinly and covered in the sweet and savoury mixture; then rolled up and cut into pin wheels. Left to prove and then baked, once made the bread resembles the shape of a rose. Strangely moorish and difficult to distinguish whether it should be sweet or savoury, either way it just works and goes great with black coffee. 

Then last week on Kaffeine’s favourite TV show ‘The Great British Bake Off’ by pure coincidence Chetna makes the Croatian version of Pão de Rosas: Povitica. This is then followed by an even bigger coincidence, it is also on the technical challenge. Chetna obviously nailed it and came first. Though a tricky bake I felt the need to change our Pão de Rosas to its original inspiration, the Povitica. Khan the kitchen master has been toying around with the method to create our very own Kaffeine Povitica with layers of very attractive swirls of almonds and cinnamon. I highly recommend you try the Povitica toasted with a spread of salted butter and black coffee.

In the last few weeks I’ve gotten into making my own yoghurt at home, incredibly easy and no need for an Easy-yo maker. In fact I’ve been using my rice cooker, I mix scalded milk (which is then cooled) with a little live natural yoghurt, this activates the milk with good bacteria. I then keep the yoghurt sealed in a container and placed in a bain-marie environment and leave for several hours to set. I find the warm setting on a rice cooker an ideal environment. After making several batches I’ve discovered I can also make fresh cheese using a similar method. Last week we had fresh curd on the menu, this week ricotta. Baked in a tart with foraged sea radish (think mild horse radish) and smoked salmon.

Come into Kaffeine this week and eat your food with gladness, and drink your coffee with good company.

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: St Edmond's pippin and raspberry 2.40
Savoury Scone: Pickle and mature cheddar (V)2.40
Friand: Passionfruit (V, GF)   2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.40
Canele 2.40

French retro baguettes 5.00
Ham, apple butter, gherkin, red onion and rocket.
Roasted sweet potato and red peppers with dill mayonnaise and spinach (V).

Foccacias 5.30
Pancetta, tomato, taleggio and spinach. 
Sauté mushrooms, tarragon pesto, mozzarella and rocket (V)

Salads: 5.50/6.90
Baked ham, raspberry vinegar cured rainbow chard, feta and guelder rose berry jelly (GF).
Raw kale, soaked in lemon and earl grey tea, served with baby capers, parmesan and basil.
Roasted root parsley with a buckthorn curd and lady smock leaf (V,GF)

Tart: 4.50 or 7.90 with salad
Kaffeine made ricotta tart with foraged sea radish and smoked salmon 

Weekend Menu 
On the weekend we change the salads and the tart offer and also put on one of the best weekend foccacia sandwiches ever invented.

Breakfast Foccacias 6.50
Cotechino Sausage with fried egg, gruyere cheese and aioli 

Salads 5.50 or 6.90
Grilled HG Walters Organic chicken with bulgur wheat, red onion, red pepper, cherry tomatoes, parsley, mint and cashew nuts
Poached pears with Turkish black figs, walnuts, goats cheese, watercress and honey
Roasted parsnip strips fried with a coating of parmesan cheese crumbs and a romesco sauce

Tart 4.50 or 7.90 with salad
HG Walters Bacon with new potatoes, spinach, eggs and cheese

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