December seasonal update

The  Staff Canteen

The Staff Canteen

Editor 3rd December 2019

IN ASSOCIATION WITH

From seasonal vegetables to game and seasonal fruits, read our monthly market report to find out what to feature on your menus this month

How to cook lobster

The two most common types of lobster are American (Maine) and European; the main difference being that the former is bigger. Male lobsters tend to have meaty flesh, whereas females' flavour is more delicate. Lobster roe is bright red and highly flavoursome. 

Lobster can be served whole or halved and can be grilled, baked, boiled or steamed. It is typically paired with a simple lemon butter sauce or mayonnaise, but can be incorporated into more complex dishes, like Aaron Porter's butter poached native lobster with pickled girolles, coco beans, amalfi lemon and vanilla or Nathan Outlaw's smoked lobster with saffron and basil mayonnaise.

Koppert Cress suggests pairing lobster with Atsina Cress. Named after an old North American tribe, the Atsina Indians, it has a sweet aniseed taste and naturally goes well with lobster because of its fennel notes. It also pairs well with mild fish like sea bass, cod, halibut, and wolffish.

 Butter poached native lobster with pickled girolles, coco beans, amalfi lemon and vanilla

Watch John Williams MBE cook BUTTER poached lobster: 

 

WHEN ARE TURNIPS IN SEASON?

Turnips are a root vegetable and a member of the cabbage family. Before the introduction of potatoes, turnips were a staple of the British diet. Now largely grown to feed cattle, the smaller varieties are still grown for human consumption. 

Winter turnips are in season in the UK from October through February, often baked, mashed or roasted and paired with other seasonal vegetables like squash or carrots, or cooked with lardons. 

Koppert Cress suggests pairing turnips with hippo tops, an umami-rich microleaf in the watercress family. Its light bitter and sour notes make it ideal to match certain cheeses, crustaceans, fish and vegetables. 

John Freeman's take on turnips is pickled and served with crab, brown bread, butter and yuzu dressing with peanut brittle.

Two Michelin-starred chef Patrick Guildbaud serves glazed turnips with Challans duck: 

 

How to cook lemon sole

Though not technically part of the sole family, lemon sole is a white fleshed-flat fish native to European countries, more closely related to halibut and dab than to dover sole. 

Whereas the dover fish is typically served whole, its most classic interpretation being sole meuniere style -(cooked in browned butter), lemon sole is more subtle in flavour and more delicate to work with. 

The easiest way to make the best of lemon sole is to fillet and lightly steam or poach it and serve it with woodland vegetables and seafood. 

However, Nathan Outlaw chooses to cook it whole and serve it with cider onions, tarragon and anchovy butter.

Whole baked lemon sole, cider onions, tarragon and anchovy butter

Koppert Cress suggests pairing lemon sole with BlinQ cress. Of the same family as the company's own brand of cress, BlinQ blossom, the cress is fresh, briny and salty, meaning it goes well with smoked dishes featuring meat or fish. 

When are pineapples in season?

One of the most exotic and unearthly looking fruits in the world, pineapples are in season from December to March and are a great source of vitamin C and copper. Discovered in the New World by explorers in the 16th century, pineapples have become a favourite ever since. Most commonly found on Hawaiian pizzas or accompanying gammon steaks, and another popular option is the upside-down cake.

Need pineapple inspiration? Try this pineapple tart tatin recipe by pastry chef Julien Thevenot

pineapple
Pineapple tart tatin, Coconut & Lemongrass Sorbet by chef Julien Thevenot

 

Or for a savoury dish, why not try Richard Davies' crab salad recipe with chilli and pineapple?

How to cook turkey

Turkey portions are available the year round, but for a whole turkey December is the best month, which is handy for Christmas dinner! It is similar in many ways to chicken, but the flesh tends to be slightly drier due to its lower fat content so it should be basted regularly when being roasted. Make sure you pay careful attention to calculating the correct cooking time and thoroughly defrost it before it goes in the oven.

Want an alternative to Christmas turkey? Try this Turkey and cranberry pithivier with burnt bread sauce and turkey gravy recipe from Owen Morrice

Slow braised turkey and cranberry pithivier, burnt bread sauce and turkey gravy recipe by chef Owen Morrice
Slow braised turkey and cranberry pithivier, burnt bread sauce and turkey gravy recipe by chef Owen Morrice

 

When are pomegranates best?

Originally native to Iran, pomegranates now grow across tropical Africa, India and other parts of Southern Asia and the Mediterranean. Stuffed with hundreds of juicy seeds, the best pomegranates are found from the end of November through to March. Making grenadine syrup is a great use of pomegranates, or their seeds can be scattered on salads and other dishes.

Try Joudie Kalla's 'Rummaniyeh' Lentil & Aubergine Stew with Pomegranate Molasses recipe - it's a Middle-Eastern vegetarian hit!

Pomegranate Molasses
Pomegranate Molasses

What is the best way to cook brussels sprouts?

You can boil, steam, roast or even fry brussels sprouts. These versatile cabbages are a popular side dish, traditionally eaten at Christmas, but in season from October to March. When properly cooked, sprouts should not be too bitter but have a complex flavour and a subtle crunch to them.  They pair well with maple bacon or chestnuts.

For something a bit different, you should try this Asian-inspired Brussel Sprouts with Dried Chilli and Sesame recipe from chef Oliver Brown...

What is the best way to cook brussels sprouts; brussels sprouts recipes
Brussel Sprouts with Dried Chilli and Sesame

Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!

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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/

 

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The  Staff Canteen

The Staff Canteen

Editor 3rd December 2019

December seasonal update

IN ASSOCIATION WITH