Week beginning February 23rd - Kaffeine Classics

Last week was my final week as lead chef at Kaffeine GTS, after 5 and half years I sadly hung up my apron. However I've been so distracted with the arrangement for the new Kaffeine site that I haven't had time to reflect. I don't think the nostalgia will kick in for a month or 2? 

However I couldn't have picked a better week to leave on, our Chinese New Year themed menu was very popular and the demand for replenish platters of food was one of our busiest in years, so busy I forgot to eat my own lunch most days. 

Last week I also received a request from a customer asking for my Crispy Duck Hirata Bun recipe. So instead of being reflective on my time at Kaffeine GTS I shall instead share a recipe. Bear in mind there are several elements to this recipe and I recommend you read it twice. 

In the meantime you can find me cooking up a storm in Kaffeine newest venture on Eastcastle Street. For now I leave Kaffeine GTS in Lead chef Khan's creative hands.  

Hirata Buns:

800g plain flour

300g strong flour

1 tbsp dry active yeast

2 tbsp baking powder

100g sugar

1 tbsp salt

700ml water

100ml vegetable oil

20 10x10cm pieces of grease proof paper

Method:

Add all dumpling ingredients into a stand mixer with a kneading paddle attached, beat on low spead for 1 minute. Once roughly combined turn the speed up high and knead for 10 minutes, the dough should be silky and smooth when done. Cover the dough with clingfilm and leave to prove for 2 hours.

After 2 hours the dough should have tripled in size, turn the dough out on a floured surface and cut the dough into 20 even portions. Lightly knead each dough portion into small balls. 

On a lightly floured surface roll out each ball into 12cm in diameter rounds, then fold each round in half and place on a square piece of parchment paper. Repeat this process with the remaining dough balls. Leave the uncooked hirata buns to prove in a warm place for 30 minutes. 

In a hot double steamer or bamboo baskets steam the buns for 10 minutes, they should be light and fluffy when finished. Press the top of the buns with a finger, if the surface springs back then they are cooked. 

Crispy duck filling:

1 large whole duck

100g knob of fresh ginger

4 peeled cloves garlic

8 black peppercorns

1 red chilli sliced in half lengthways

3 bay leaves

4 tbsp sea salt

1.5ltr vegetable oil

Method:

Place the duck, ginger, garlic, peppercorns, chilli, bay leaves and salt in a large pot with lid. Cover the duck with hot water until just covered, place the pot with lid attached over a high heat and bring to a boil. Once the water is boiling remove the lid and cook the duck for 25 minutes. Once cooked remove the duck and discard the liquid (the liquid can be kept frozen and used as a stock for soups and stews), leave the duck too cool for 2 hours. 

Once the duck has cooled place the vegetable oil in a large pot and put over a high heat for frying. The oil will take around 20 minutes to reach a good frying temperature. To test if the oil is ready, using the back of a wooden spoon dip the handle into the oil, if rapid bubbling appears around the wooden spoon handle then the oil is ready for frying. Using a sharp knife slice the whole duck in half lengthways, then carefully place one half of the duck in the hot oil. Fry the duck for around 4 minutes until dark and crispy on the outside. Using tongs carefully remove the duck from the oil and place on a baking tray, sprinkle the duck with a little extra sea salt. Repeat this process with the remaining half of the duck. Once the duck halves have cooled enough to touch with your hands shred the flesh from the bones.

Plum Sauce:

600g plums sliced in half and stone removed

1 red onion, peeled and sliced

4 crushed clover of garlic

100g grated fresh ginger

1 diced red chilli

2 peeled and sliced green apples

150g sugar

150ml lemonade

4 tbsp oyster sauce

4 tbsp dark soy sauce

3 tbsp rice wine vinegar

1 tsp cinnamon

Method:

Place all the ingredients in to a sauce pan and place over a medium heat. Bring the contents to a simmer, then turn the heat down to low and cook for 20 minutes. Once the plum sauce is cooked remove from the heat and place sauce in a blender, blend the sauce until smooth.

Constructing Crispy Duck Dumplings

2 cucumbers

150g washed foraged ramson leafs (optional)

Using a peeler, peel the skin and flesh of the cucumber making long ribbon strips, discard the seeds. 

Carefully slice open each steamed bun, leaving one end still attached. First fill each bun with some cucumber ribbons and optional ramson, then top with crispy duck and spoon over a generous amount of plum sauce. Serve straight away. 

Goodbye for now, see you at Kaffeine Eastcastle Street ion a week.

Jared Bryant

Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (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
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats

Sweet muffin: Blueberry and bran (Cereal, milk, egg) (V) 2.50

Savoury Scone: Tomato, mozzarella and basil (Cereal, milk, egg)(V) 2.50

Friand: Lime, lemon, coconut (Egg, Milk, Nuts)  (V,GF) 2.50

Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Lunch
Soup 4.50

Chicken and sweet corn chowder with sour dough (cereal, celery, soy) (DF)

French retro baguettes 5.30

Salmon, aioli, capers, red onion, dill and rocket (Fish, egg, mustard) (F)

Tomato, mozzarella, roasted courgette, chimichurri and spinach (Cereal, milk, mustard) (V) 

Foccacias 5.50

Ham, mature cheddar, red onion marmalade and spinach (Cereal, milk)  

Grilled halloumi, spicy hummus, tomato and rocket (Cereal, milk) (V)

Salads: 5.50/7.00

Chicken adobo with camargue red rice and coriander (Soy, 

Roasted squash and parsnips with toasted almonds, dill and a ramson dressing (Mustard) (GF,VE) 

Brocolli with garlic, chilli, oyster sauce and roasted peanuts (Peanuts, fish) (V,GF)  

Tart: 4.40 or 8.00 with salad

Tuna and brown rice vegetable bake with red pepper rouille (Fish, mustard, egg, milk, cereal)