October seasonal update

The  Staff Canteen

The Staff Canteen

Editor 1st October 2020

IN ASSOCIATION WITH

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

How to prepare pheasant

The pheasant shooting season begins on October 1st. One of the most popular game birds there is, the hunting of pheasant meat for pleasure - and the ensuing waste of it - have been a source of controversy in Britain.

But as more and more chefs use it and the public appetite for game increases, self-regulation in the industry has improved, meaning waste has diminished and more pheasant has made it onto plates. 

Koppert Cress suggests pairing pheasant with Ghoa Cress,  which has the fragrance of mild coriander (cilantro).

This micro-vegetable works with most poultry or game and  is also the perfect addition to soup or salad. Ghoa Cress is an interesting ingredient; most people are unaware that the seedpod can also be used.

Why not try Tom Kitchin's recipe for Asian poached pheasant with game stock?

game broth
Asian poached pheasant and game stock

 

When is skate in season?

Skate refers to the 'wings' or the fins of a cartilaginous flatfish which is rarely used, but its distinguishable flavour and firm flesh give it a scallop-like profile. 

It is fairly versatile in that it can be paired with subtle, aromatic flavours, but does a good job of balancing out stronger flavours too. 

Koppert Cress suggests pairing skate with sea fennel. A plant found from the beaches of the Black Sea to the coast of the North Atlantic Ocean, it tastes of fennel and asparagus. Precise dosage is needed due to its concentrated aromas. 

Gregory Marchand's recipe for skate (or aile de raie, as it is called in French)  à la Grenobloise with seaweed is a great example of how to make the best of an underrated cut of fish. 

Aile de raie a la Grenobloise
Skate à la Grenobloise with seaweed

 

How to cook Jerusalem artichokes

 

Jerusalem artichoke bears its name because it tastes like globe artichokes, however it is not from the same family at all - it is in fact a variety of sunflower native to North America. 

Like the French artichoke its flavour profile is nutty and sweet, but it is slightly tangier and more earthy than the globe, and its texture is crunchier -  meaning it pairs well with game and deep flavoured-sauces. They work well sauteed, pureed, roasted and can even be deep fried and served as an alternative to chips. 

Koppert Cress suggests pairing Jerusalem Artichokes with Shiso purple

Shiso Purple can be used in a variety of dishes and is also extremely decorative. It tastes best when combined with earthy flavours like wild mushrooms and will go very well with Jerusalem Artichoke.

Watch Michelin star chef Jocelyn Herland  from Restaurant le Meurice Alain Ducasse in Paris make a dish of Jerusalem artichokes and black truffle: 

How should I cook mussels?


Fresh mussels and frozen supermarket mussels are incomparable, so wait until October for this culinary delight. They can be a starter, part of the main course or the principal dish themselves. Steam or sauté them and serve with chips for an authentic ‘moules frites’ experience.

Be inspired by this Giant Cromane Mussels, smokey onion, ancho chilli and mussel stock sauce recipe by Chad Byrne: https://www.thestaffcanteen.com/chefs-recipes/Giant-Cromane-Mussels--smokey-onion--ancho-chilli--mussel-stock-sauce

WATCH:  Cod, Lovage and Mussels recipe from Jarad McCarroll, head chef at Restaurant Ours

When is celeriac in season?

 Removing the skin can be tough work, but it is worth it. Celeriac offers an alternative to turnips and potatoes as you can mash or roast them for great results. At their best from late September through to April, this root vegetable can also be used as an ingredient in soup and casseroles and other slow-cooked dishes. 

Try this celeriac recipe for skrei cod, fish sauce, celeriac and chicory by Fred Clapperton.

Skrei Cod%2C Fish sauce%2C Celeriac%2C Chicory low res
skrei cod, fish sauce, celeriac, chicory

 

Get Paul Tamburrini's Scotch Lamb recipe with celeriac carrots and pomme maxine and WATCH the video: 

How can you use pumpkins?

Pumpkins are by far the most well-known of the squash family, undoubtedly helped by the craze that develops at Halloween time. October is the first prime month of the British pumpkin season, and like celeriac, they will require a bit of elbow grease to cut them up and hollow them out. When you’ve finished with the pumpkin for your celebrations, soup is a good option.

Sweet or savoury, roasted or mashed, the humble pumpkin is so much more than just something to carve scary faces on and is actually a very versatile vegetable with strong health benefits too. Use it in all sorts of dishes, from cakes to curries and everything in-between. Don't forget to use the pumpkin seeds on salads, in bread and of course, on biscuits and crackers. 

Millet and pumpkin dessert by Anton Kovalkov

What goes well with duck?
 

Not only is duck a flavoursome meat, but it has some strong health benefits too - it is a great source of protein, B-vitamins, iron and essential minerals, making this a great choice of meat to incorporate into a dish. 

Duck meat is pretty versatile and it goes really well with both sweet and sour food pairings. From the likes of caramelised onions, balsamic reduction and orange sauce to pepper, soy sauce and fennel.  Try serving it with roasted vegetables or in salads or even in a curry!

Need some inspiration? Check out these 'quacktastic' videos from Matt Gillan and Paul Ainsworth.

 
WATCH:  Matt Gillan prepare his dish of breast and confit leg of duck with coffee.

Looking for more recipes featuring duck? 

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/

 

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The  Staff Canteen

The Staff Canteen

Editor 1st October 2020

October seasonal update

IN ASSOCIATION WITH