May seasonal update

The  Staff Canteen

The Staff Canteen

Editor 5th May 2020

IN ASSOCIATION WITH

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

Eating the right way in lockdown

The Boost Mix from Koppert Cress contains small plants full of vitamins and minerals. They are a nice addition to a healthy diet. The recognizable flavours make the product easy to apply with every meal. Did you know that: sulforaphane is an anti‑inflammatory substance. BroccoCress® naturally contains a lot of sulforaphane. It is a defence mechanism of the plant in the young phase. BroccoCress® is only five days old and therefore very rich in this material. 

Add a little extra to your sushi game

The Sushi Mix is the best box for creations with sushi. A box with Japanese origin contains Sakura Cress® (black radish), Daikon Cress® (horseradish), Shiso Leaves Purple (cumin) and Shiso Leaves Green (anise, mint), which can be perfectly used in combination with raw fish like tuna, salmon or mackerel.

Boost Mix                                                                                     Sushi Mix

A guide to cooking langoustine

Nephrops norvegicus - otherwise known as Norway Lobsters or Dublin Bay prawns, langoustines are closely related to lobsters.

In the past two decades, the pale orange crustaceans have become a staple of fine dining menus around the globe. More than  a third of langoustine exports come from Scotland, as the creatures thrive in the country's cold freshwater lochs. 

Koppert Cress suggests pairing langoustines with salicornia cress. The mildly salty cress has tender but crunchy stems, making it ideal for fish and shellfish dishes. Contrary to traditional samphire, salicornia cress is greenhouse grown, meaning it can be harvested year-round. 

Watch L'Enclume head chef Simon Rogan cook a langoustine dish with carrot and nasturtium: 

What can you use Kiwi for, and what should you pair it with?

Kiwi, kiwifruit or Chinese Gooseberries is a woody vine berry, which, as its name indicates, originates in China. Kiwis got their moniker from New Zealand farmers, who named them for marketing export purposes in the 1970s. 

Kiwis grow well in Europe, too; Italy is the world's second biggest exporter, after China and before New Zealand. 

They can be cooked into  tarlets, jams and even chutneys or served raw in fruit salads or salsas. Kiwi purée is the star of The Petersham Restaurant's Summer's Garden cocktail recipe, try it here.

Koppert Cress suggests pairing kiwi with jasmine blossom.

Though it is known as an ingredient for tea, jasmine can be used in oriental dishes, curries, bread or even to flavour macaroons and sauces, combining well with summer fruits and citrus. The name jasmine originates from Arabic, meaning ‘gift from God’.

Summer's Garden

What is the best way of cooking shrimp?

Though most often associated with Asian cuisine, shrimp is versatile, and works well in American dishes - think shrimp and grits - or Italian food, such as risottos or tagliatelle. Shrimp also make a great terrine. 

Koppert suggests pairing shrimp with blinQ blossom. The company's own brand of cress ranges from fresh and briny to salty, meaning it goes well with smoked dishes featuring meat or fish. Good meat combinations include steak tartare, entrecôte or Wagyu beef.

Try Craig Sherrington's mackerel, shrimp and sea herbs, featuring a brown bread tuile and a shellfish emulsion, or Jans Cortiguerra's pisces shrimp, a classic filipino dish. Most popular among our audience is Adam Stokes' sea bass with brown shrimp and sea vegetables. Enjoy! 

Mackerel shrimp and sea herb Craig Sherrington

Craig Sherrington's mackerel, shrimp and sea herbs 

How to cook Mackerel

Imported mackerel will be available the whole year round, but shoals will hit the UK coasts in late April or May. The oily fish, whose flesh is slightly saltier than others, can be cooked whole and served not filleted, and is often found smoked or is made into pâté. This simple yet tasty pan-fried recipe is perfect for a light summer meal

 

Photo (credit Greg Funnell)   The Oystermen Seafood Bar & Kitchen scorched Scottish mackerel 1 low res
 The Oystermen Seafood Bar & Kitchen scorched Scottish mackerel Photo (credit Greg Funnell)

 

Watch Stuart Ralston  prepare  a dish of Scottish mackerel, yoghurt, apple, and Yuzu-kosho: 

What goes well with Lamb?

What could represent spring more than a delicious leg of lamb? Whether you choose to use roast lamb, a leg of lamb or lamb steak. you will find that lamb is a great meat to cook with. Welsh lamb, in particular, is a great choice to include on your menu and it is best to carve the meat into thick slices in order to retain the juices and the flavour. Provençal vegetables such as courgettes and cherry tomatoes are an ideal accompaniment to lamb. Jersey Royals are also a classic side dish to serve with a leg of lamb too. Honey-glazed carrots (which are also just coming into season) are also great to pair with lamb too. Another option to consider is peas (another great May ingredient) with pancetta, this combination is ideal to pair with lamb.

Braised Shoulder of Spring Lamb low res
Braised shoulder of Spring lamb 

How do you cook asparagus?

British asparagus, which many claim to be the superior type, are sumptuous green (or white) vegetables and perfectly tender when cooked properly. Boil, grill, steam or roast them for perfect results, and serve with a dash of butter or Hollandaise sauce; they are also great as an ingredient in quiches.

This recipe by Luke French uses Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam: https://www.thestaffcanteen.com/chefs-recipes/Barbecued-Yorkshire-asparagus-with-pickled-blackcurrant-shoots-and-pickled-spruce-jam

Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam
Barbecued Yorkshire asparagus with pickled blackcurrant shoots and pickled spruce jam

 

Watch Andrew Clarke from Brunswick House cook a seasonal asparagus dish with pumpkin seed mayonnaise:

Which dishes can you use Apricots in?

Apricots need warmth to grow, so southern, hotter European countries are ideal, as are Australia, South Africa, Egypt, Iran and these countries’ neighbours. The British apricot season will start in May and can be used in pies, crumbles, jams, chutneys, or are often dried. You could even make them into a delicious cake and serve with ice cream.

See Matt Gillan's apricot recipe here: https://www.thestaffcanteen.com/chefs-recipes/cotehill-blue-apricot-pumpkin-seed-recipe-by-matt-gillan

14 10 11 966 Cotehill blue Apricot Pumpkin seed 1
Cotehill blue, apricot & pumpkin seed

 

Are you using any of these ingredients this month? 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/

 

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The  Staff Canteen

The Staff Canteen

Editor 5th May 2020

May seasonal update

IN ASSOCIATION WITH