September seasonal update

The  Staff Canteen

The Staff Canteen

Editor 1st September 2020

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 make the best of sea bream

Sea bream is a highly popular fish, not only because it is delicate and versatile but because it is in season for the best part of the year, from late summer to early spring. 

European sea bream is fished in the Atlantic Ocean and throughout the Mediterranean and is prized by chefs for its clean flavour and meaty texture. 

Koppert Cress suggests pairing sea bream with Atsina Cress. The microherb has a sweet aniseed taste akin to fennel, which is why it matches so well with  mild fish like sea bass, sea bream, cod, halibut, and wolffish.

Watch Nestle's Andrej Prokes, formerly of The Fat Duck and The Ritz create a dish of pan fried sea bass with brown butter sauce: 

How to cook mallard 

The largest and most common type of wild duck, most species of ducks descend from the mallard. The wild duck has a mixed reputation due to how varying it can be in terms of quality, but is nonetheless a popular game bird. 

The two most common ways of cooking mallard are either to remove the breast fillets and cook them to a light pink, and to confit the legs, or to roast it whole. 

Koppert Cress suggests pairing mallard with Ghoa Cress. Named after its Indian origin, where it is readily used in all kinds of dishes as curry in salads, soups, meat, poultry and sauces, Ghoa Cress carries the taste of citrus and the fragrance of milk coriander. 

Watch Sat Bains make a dish of mallard, parsnip, pear and blue cheese: 

What to make with redcurrants

Redcurrants are of the less common berries in season this month - but they are a quintessentially British treat. Traditionally made into jam and jelly, they are often used in jus to accompany game and red meat dishes, but can find their place in many desserts, salads and sauces. 

Koppert Cress recommends pairing redcurrants with Yka leaves, which have a robust, acidic flavour with a slightly sweet undertone, and, with their deep purple colour and delicate markings, they are extremely decorative. 

Why not try Callebaut chefs Beverley Dunkley and Julie Sharp's white chocolate and redcurrant cheesecake, or the braised breast of wood pigeon, cauliflower, whisky and redcurrant made by Mariusz Dobies for the Greater Manchester Heat of the North West Young Chef Competition 2013? 

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What can I do with plums?

Available imported throughout the year, plums are a traditionally popular fruit and British plums reach the height of their perfection in September. You cannot tell maturity by their appearance alone because they grow in a wide range of colours, but they should be firm when squeezed. They can be eaten raw, baked in pies or crumbles, stewed, roasted, or even made into liqueur or jam. Taste them with foie gras for an out of this world gastronomic experience. Swap the plums for damsons or greengages to make an alternative dish.

 Try: roast foie gras with pickled plums and sake by Gary Foulkes at The Square

plum and foie gras
roast foie gras with pickled plums and sake


Also watch Ruth Hinks, UK World Chocolate Master, on how to create a chocolate and plum gateau: 

What's the best way to prepare marrow?


From the melon and cucumber family, marrows look like overgrown courgettes. Stuff them with rice or couscous, other vegetables, cheese and pretty much whatever takes your fancy. They can also be roasted and served alongside a main course or as an ingredient in scrumptious baking recipes.

How do you cook autumn lamb?

Autumn lamb is actually the meat from an animal born in the springtime which feeds on grass over the summer and is then served in September. The meat should be a fresh, pink colour, and shoulders, legs or loins are the best parts, and can be roasted, grilled or braised, or also made into burgers.

Try this lamb neck fillet by Paul Hood

lamb neck
lamb neck fillet

 

Also see poached lamb loin with cucumber, pepper and caviar oil by 3 Michelin-starred The Fat Duck:

Find more lamb recipes from chefs  

What goes well with apples?

Make the most of the British apple season and incorporate some apples into your menu - they are at their best right now!  Be mindful of what kind of apple that you are using in your dish. Apples range from the super tart Granny Smiths to the likes of sweet Braeburns and everything in-between. Apples are an ideal accompaniment for meat dishes (with pork being the obvious choice) puddings and in salads, but they can also be used in salads, pies and cakes too.  Why not try a chutney or a punch instead?

Check out this roe deer, tartare mustard, apple and hazlenut recipe from Scott Fairweather.

Watch Russell Bateman cook brill, foie gras and apple tart:
 

Looking for more recipes featuring apple? 

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 1st September 2020

September seasonal update

IN ASSOCIATION WITH