April seasonal update

The  Staff Canteen

The Staff Canteen

Other 4th April 2019

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From seasonal vegetables, to game and seasonal fruits, read our monthly market report to find out which ingredients are perfect for your April menus.

How to spot fresh Plaice? 

This flat speckled fish used to be a staple for the British working class and was often left out from fine dining menus. It is the most used commercial flatfish in Europe, and provides a great alternative for common white fish.

A good way of telling how fresh a plaice is how vibrant its speckles are – the brighter, the better.

Koppert Cress suggests pairing plaice with Atsina Cress. Named after an old North American tribe, the Atsina Indians, it has a sweet aniseed taste. This flavour naturally does well its notes of fennel. It is very tasty in combinations with mild fish, like sea bass, cod, halibut, and wolffish.

What is the best way of cooking sea trout?

Sea trout is a type of brown trout found in salted waters which resembles salmon – with similarly speckled skin - but tastes like fresh water trout. Due to high restaurant demand, sea trout is most often farmed as opposed to being caught in the wild.

Its blood line, which runs close to the back bone, must be removed to avoid instilling a bitter flavour and fillets must be pin boned.  

Koppert Cress suggests pairing it with Melissa Cress, a perennial herbaceous plant and part of the mint family. Melissa cress is a beautiful aromatic blend of mint flavor and has, when crushed, a subtle lemon fragrance reminiscent of lemon zest.

When are bananas in season?

Because they are always imported and can be grown in many areas  - in South Asia, South East Asia and the Caribbean, bananas are technically in season year-round.

Watch Nick Beardshaw from The Coach in Marlow cook roast quail, sea bream and banana custard:

Koppert Cress suggests pairing them with Yka leaves. With their deep purple colour and delicate markings, Yka leaves have a robust, acidic flavour with a slightly sweet undertone. Also a little bit acidic, they have something of a Rhubarb-like flavor.

Beyond the health benefits they are often touted for, bananas are an all-time favourite because they are so comforting: sweet, creamy, and reminiscent of childhood favourites. But this doesn’t mean they can’t be sophisticated, too:

Which is the most commonly eaten crab in the UK?

The brown crab is the most commonly eaten type of crab in the UK and is generally yielded from April to November, with the winter months being their breeding period. Crab is most often prepared with linguine or other pastas, or used in salads. This recipe for chilli crab has good instructions on how to prepare the crab if you are unsure.

Watch Jeff Galvin preparing a lasagna of Dorset crab below:

Where do Jersey Royal potatoes come from?

Harvesting of Jersey Royal potatoes starts at the end of March normally so expect to see them properly on the market in April. It is a trademarked name, so only those from the island of Jersey can carry the title. Since potatoes are usually a side dish to a main meal, why not try something unconventional and serve them with wood pigeon which are also in season from April.

jersey royals
Braised breast of wood pigeon, cauliflower, whisky & redcurrant

 

How to prep radishes

Season begins in April and although the leaves are edible, most recipes use the reddish root part of the vegetable and include them in salads. This dish from Paul Hood used pickled radishes to go with Angus beef.

Watch chef Andy McFadden create a dish of scallops with radish here:

Are you using any of these ingredients in your menus, let us know over on @canteentweets or our Facebook page. Look out for our guide next month to see what's in season.

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About Koppert Cress

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Koppert Cress

KoppertCress is a producer of innovative, and food-safe living micro-vegetables, specialities and cresses, our seedlings come from unique plants, each having their own specific effects on the senses either for Flavour, fragrance, feel or just presentation! This Collection is presented as Architecture Aromatique'. Servicing the International and global gastronomy. KoppertCress enables the best Chefs to be the best!

Plant Power using Nature to Nurture! 

Follow them here: 

www.twitter.com/koppertcressuk 

www.facebook.com/Koppert.Cress.UK/ 

www.linkedin.com/in/pauldacostagreaves 

www.youtube.com/watch?v=HEoRFBcwOhM 

www.facebook.com/Koppert.Cress.Middle.East/ 

www.instagram.com/koppertcress/

 

The  Staff Canteen

The Staff Canteen

Other 4th April 2019

April seasonal update

IN ASSOCIATION WITH

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