July seasonal update

The  Staff Canteen

The Staff Canteen

Editor 8th July 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

What to make with broad beans

Though small broad beans are perfectly acceptable with the skin on, their delicate flavour and texture will sing if you remove it, and while they are delicious whole, they make for a light puree to accompany lamb or beef dishes. 

Koppert Cress suggests pairing broad beans with affila cress, which it says is is characterized by its  unusual and
Decorative shape. As it is related to the sugar pea,it works in hot or cold dishes, or in salads where its pea-like flavor really comes through.

Check out Matt Abé's Dexter beef short rib, young peas, broad beans, smoked bone marrow in this video:

What is the best use for gooseberries?

This underrated berry  is a species of Ribes native to Europe, the Caucasus and northern Africa. The species is also sparingly naturalised in scattered locations in North America.  Often a little tart, it has fallen out of favour in recent years, as consumers favour other, less acidic fruit like raspberries and blackcurrants.

Koppert Cress suggest pairing gooseberries with its very own aclla cress, which has a fresh, citrusy flavor and works well in both sweet dishes and savoury dishes. 

Kenny Atkinson pairs gooseberries with fish in his mackerel, gooseberries, lemon and mustard dish. Check it out here. 

Meanwhile Paul Carroll uses gooseberries in a savoury dish of  air dried beef, pickled black bread, gooseberries, carrots. Here's his recipe.

Kenny Atkinson
Mackerel, gooseberries, lemon and mustard

 

How to cook Dover sole 

Dover sole - sometimes known as the king of soles -has a crisp white flesh, firm to the touch, and an almost sweet taste.

The long flatfish has a small head, light-brown skin and a creamy underside and is traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.

Koppert Cress suggests pairing Dover sole with citra leaves, a decorative and silver-coloured edible leaf with a bold, sour citrus taste reminiscent of Granny Smith apples or light citrus.

Try Claire Smyth's Dover Sole, lovage, shellfish, sea vegetable minestrone recipe here, or Adam Byatt's Dover Sole baked in dashi butter, white beetroot and caviar by following this link.

Clare Smyth MBE, Michelin Best Female Chef Award, Core by Clare Smyth,
 Dover Sole, lovage, shellfish,
sea vegetable minestrone

 

Which ingredients do cherries go well with?

The red succulent cherry is a definite yes in July. Eat the sweeter ones as they are or cover them in cream and mix them with berries, or adorn a cake with them. The more bitter cherries will go perfectly in tarts or other baked delights.

See more cherry recipes like this cherry and almond tart by Ben Tish: https://www.thestaffcanteen.com/chefs-recipes/Cherry-and-Almond-Tart

cherry tart
Cherry and almond tart 

 

Cherry flavours also go well with poultry, like this duck recipe from Lee Parsons:

When is beetroot in season?

The beetroot season begins in July and runs through the winter until about January. This wonderfully purple and earthy root vegetable which is packed with antioxidants can be baked, roasted, boiled, made into soup or eaten raw.

Ben Murphy, now head chef at Launceston Place, shows us his take on the classic beetroot and goats cheese combination in this video:

Want more beetroot recipes? Take a look at our great selection in our recipe section 

How to cook rabbit?

Rabbit meat might be harder to come by in the supermarkets but in July, local butchers will undoubtedly sell it. The meat can be used in the kitchen much like chicken and is more common in Morocco in tagine dishes.

2 Michelin-starred chef Phil Howard creates hand cut strozzapreti with pulled rabbit, check out the video below:

Find more rabbit recipes from chefs  - including this Lincolnshire Rabbit saddle, English asparagus, peas, morels, wild garlic by Paul Walsh: https://www.thestaffcanteen.com/chefs-recipes/Lincolnshire-Rabbit-saddle--english-asparagus-peas--morels--wild-garlic

rabbit
Lincolnshire Rabbit saddle, English asparagus, peas, morels, wild garlic

 

How can I use courgette in a dish?

Fresh, homegrown courgettes are an ideal accompaniment to any summer dish, but this delicately flavoured vegetable is actually pretty versatile and can be incorporated into the likes of soup, risottos, pasta, salads, pizzas, stir fry's as well as into bread and cakes too. Alternatively, simply serve it alongside a great piece of fish or meat.

We highly recommend you try Alex Povall's cornish Pollock served with courgette, fennel, hazelnut ragout and courgette basil purée. Here's the recipe.

Alex Povall Another hit is this recipe for Mi-Cuit Norwegian fjord trout, grilled courgettes and sauce vierge  by Daniel Galmiche.

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

The Staff Canteen App

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

Editor 8th July 2019

July seasonal update

IN ASSOCIATION WITH