FORKKNIFESPOON ISSUE 13 - OCTOBER 2014
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LET'S TALK DEER
When it comes to seasonal produce, Autumn sees the welcome return of game to our menus. Find out about the wonderful Venison from Chart Farm, which for those who know, is some of the very best available on the market.
KITCHEN WITH STAPLES OOMPH
Use your Noodle...
FORKKNIFESPOON
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A Perfect Pairing
www.forkknifespoon.co.uk T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com
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WE WELCOME THE CHANGING SEASON... and with that we edge ever closer to the dreaded 'C' word. Many of you will already be thinking about your Christmas menus and we have again put together a list of some seasonal favourites, along with many yearround classics. For the technology-savvy amongst you there is a QR code on the back page which will take you to our Christmas brochure online. For the rest of us, please ask your account manager for a copy. Meanwhile back in Autumn, we look this month at the beautiful venison of Chart Farm, one of our favourite local producers supplying us with top-quality meat that needs to be tried. There is also an interesting feature expanding on the idea of the humble kitchen staple. Whether it be an 'upgrade' to a premium quality product, or an alternative you might not have thought to use before if you are looking for something a little different, give these a go. On the cheese front, we discover British cheeses that are influenced by another of Autumn's seasonal products, the good old British apple. This classic combination never fails and this selection is a fine example of just why it works so well. Toby
WHAT’S NEW?
New items are not always stocked so pre-ordering may be required.
KENKO SESAME DRESSING 1LTR A rich, creamy dressing made from sesame paste, oil and soy sauce. A mellow sesame flavour and a slight tang, make it ideally suited to Asian salads or cooked meats.
£7.95 per 1L bottle
code: DRESSESAME
CLIF BARS 12x68g The energy bar conceived on a bike by creator Gary Erickson, Clif bars are made with organic rolled oats and are a good source of protein, fibre and taste great! Available in Chocolate Almond Fudge and Oatmeal, Raisin & Walnut.
£17.75 per 12x68g box
codes: FUDGECHOCALM & FUDGEOATRAISIN
LET'S TALK DEER When Autumn arrives and talk in the Turners office turns to venison there is only one name that automatically come to everyone's lips...Chart Farm. Now run by Seb Peterson, Chart Farm, near Sevenoaks in Kent is a family business that has been producing top-quality venison for over two decades, since first introducing Fallow deer in 1992. The 400 acre estate, consisting of a mixture of rich pasture land and woodland is now home to over 1200 deer including Fallow, Sika and the rare Père David breeds. This population benefits from a semi-wild, natural environment, where the deer feed almost wholly on grass, plants, acorns or anything else they can forage from the land. The only supplemented food supplied is hay, haylage and mineral blocks. This results in stress-free animals that have little human interaction, which ultimately results in better quality meat that is full of rich flavour. When it comes to culling the animals, every aspect of it is done on the farm, meaning that their carbon footprint is non-existent and the meat is as fresh as can be. Once shot, the deer are hung in their skin for 10 days, which keeps the moisture in the meat. After that time they are skinned and hung again, this time for two days. They are then ready to be butchered and sold. Venison meat is not only delicious, but is also well known for being one of the healthiest meats around. It is low in fat and cholesterol, high in iron and protein. If that wasn't enough it also contains Omega 3. On a recent visit, Seb expertly demonstrated how a carcass is butchered. Firstly cutting it into eight main sections:- the neck, the saddle, two shoulders, two haunches and two skirts. The demonstration carried on further when we were shown how to cut the haunch down into different sections including pavés, shanks, and dice. See the diagram below to find out what is available from our Fresh Produce guys, and what to do with each cut.
VENISON CUTS 1
NECK For braising, using in soups or creating a wonderful venison stock.
2
SHOULDER
DRIED CHANTERELLE MUSHROOMS
£20.00 per 250g code: MUSHCHANTERELLES
Highly prized for their excellent flavour, with fruity, nutty and peppery notes. Yellow and golden in appearance, they are excellent in meat dishes, omelettes, creamy soups and pasta sauces. A true delicacy.
DO YOU WANT TO KNOW MORE ABOUT CHART FARM VENISON?
FLAVOUR MATCHES FOR VENISON Earthy flavours from the woodlands are a natural match to venison, such as mushrooms, potatoes, parsnips and celeriac. It also goes well with sweet flavours such as blackberries, redcurrants and even honey. in terms of herbs and spices, think thyme, sage, juniper berries, all spice and cinnamon.
4
1
Roast it whole or braise it slowly. Also great boned and rolled.
3 5 2
PORK BACK FAT Taken from just under the skin of the pig's back, this fat is ideal for rendering down to cook with (great for vegetables) or grinding up to use in home-made salami or sausages. Can also be used to keep joints of meat that don't have much of their own fat, moist. Simply lay over the top of the meat while roasting and the fat will render down keeping it tender and juicy.
3
LOIN Cut into loin steaks, or treat it how you would a beef fillet.
4
Cuts available from the Haunch: PAVÉ
SADDLE
£2.85 per kg code: XXMEPORKFATBK
ATLANTIC 'HOUSE OF LORDS' BBQ SAUCE 3.78LTR A deluxe BBQ sauce made to an authentic American recipe. Great for burgers, ribs and all things BBQ. Ingredients include molasses, garlic puree, vinegar and liquid smoke. Suitable for vegans and vegetarians.
£10.31 per 3.78 litre tub 2
5
Break it down and get to the loins for steaks or noisettes, or trim it and roast it on the bone.
HAUNCH
Again can be roasted whole, very much like a leg of lamb, or braised, either on the bone or boned and rolled. Another joint to break down into trim, pavés, shanks and rumps.
Treat it as you would a loin or rump. Lovely cut. HAUNCH STEAKS A great alternative to beef. Very lean cut that is great simply seasoned with a few chilli flakes added.
Call HOWIE or CAM on 01580 213355 to get Chart Farm venison on your menu code: BBQSAUCEHOUSE
T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com
KITCHEN STAPLES WITH
We all have our staple kitchen ingredients which we use day in and day out and think they do a specific job and that’s all...This doesn’t necessarily have to be the case. As you are aware there are eggs and then there are ...EGGS. The breed of hen, the conditions it is kept in and the food it eats all make a large impact on the end product!
(
OOMPH
Sugar
Pomegranate Molasses From Lebanon, a sweet & sharp syrup. Try in baking, marinades, cocktails or on ice-cream 300ml - £3.85
* Please note that Clarence Court eggs are subject to availability and market fluctuations.
Flour
Brue Valley Butter Rolls Double churned for an extra creamy taste and handrolled. Salted & Unsalted. 200g - £1.95 each
Milk
Cravendale Milk Famously filtered, longer lasting milk. SemiSkimmed & Whole. 2Ltr - £1.80 each
Lescure Butter Rolls AOC label butter whose terroir gives is a delicate flavour and fine creamy texture. Salted & Unsalted. 20x250g - £36.95 Potato Flour (available individually) Made from ground potatoes. A good glutenfree alternative in baking and is also used as a thickener. Also very good used for a deep frying batter 500g - £1.45
Organic Milk Milk from livestock raised according to organic farming methods. Skimmed, SemiSkimmed & Whole. 2Ltr - £2.20 1Ltr - £1.49 (pre-order, no skimmed) 1Pint - £0.79 (pre-order, no skimmed)
Vegetable Oil Oil of Aldborough Cold-pressed, extra virgin rapeseed oil from North Yorkshire. A rich, nutty flavour and high burning point make it ideal for both preparations and cooking. 5Ltr - £14.75 750ml - £4.75
We have listed a few items which fit this idea so that, if you do wish to improve a dish or recipe, you can not only look at the main ingredient but also at the accompanying elements. CLARENCE COURT EGGS* Burford Browns Hen's Eggs A rich, velvety yellow yolk makes these perfect for poaching, for rich mayonnaise and baking Dozen - £3.79 Braddock Whites Duck Eggs Light creamy yolk for light baking or just use where you would a hen's egg for that wow factor! Dozen - £4.15
EGGS
Amber Sugar Crystals Sugar in its purest form, Terre Exotique Natural perfect for coffee and Brown Cane Sugar baking. 500g - £1.95 From Sainte Marie in the Reunion Island. 1kg - £4.25
BUTTER
Other ingredients benefit from a little more care and attention in the manufacture, growing and production.
White Truffle Flour '0' grade flour with olive oil and white truffle added. Has a distinctive aroma of truffle and can be used as plain flour to introduce white truffle flavour into your recipe. If you make fresh pasta, give it a go. Glorious! 500g - £10.25
Olive Oil Eliris Organic Olive Oil (2013 vintage) (left) Made on a single estate from a collection of rare Greek olive varieties, the olives are tended using time-honoured organic methods. One of the finest olive oils on the planet. 250ml - £11.95 Codefa - Le Rameau d'Argent Olive Oil (right) From the Provence region of France, this is a premium quality olive oil, made from generations old, local variety olives. Simply Delicious 500ml - £11.22
SALT
Quails Eggs An elegant addition to salads, starters and canapés. Dozen - £1.69
Kosher Salt Larger grains that table salt that crumbles easily between the fingertips. Blends and adheres well. 1.3kg - £1.95
Maldon Sea Salt Loved the world over. Sea salt crystals with a soft flaky texture and a clean flavour. 250g - £2.25 1.5kg - £12.49
Gram Flour Also known as chickpea flour, it is a staple ingredient in Indian, Pakistani, Nepalese and Bangladeshi cuisines. Another alternative if you want a good Gros Sel de Guérande Le Sel Fin de Guérande gluten-free flour. From the salt marshes of Southern Brittany this salt is made 1kg - £1.69 from evaporated sea water that enters the marshes at high tide. A true artisan product, the salt is grey in appearance with a fantastic flavour and comes coarse (gros) or fine (fin). Gros - 1kg - £2.15 Fin - 500g - £2.35
PEPPER
Penja White Pepper Rare pepper from Cameroon. Has an exceptional aroma and concentration of essential oils. 1kg - £31.60
Tellicherry Black Pepper Left on the vine longer so they develop a deeper, richer flavour. One of the world's best from India. 1kg - £29.95
CHEF'S FORUM: BRIDGING THE GAP The Chefs forum was created with the intention of making a positive change in the hospitality industry. The creators, Catherine Farinha and Alexandra Duncan, began the Forum in the South West where they are connecting Chefs with education, suppliers with Chefs and education with suppliers. Now the Forum is also covering the South East and London where top Chefs are joining forces with local catering colleges to support the next generation of young talent. As part of Turners’ commitment to aid with this initiative we attend all of the meetings and events in London and the South East. As well as taking new and interesting products to sample we also donate the ingredients for Chefs to use in their demonstrations, canapés and snacks. For Chefs that attend it is a great opportunity to meet with some of
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the Turners team and discuss ideas, new projects and menu ideas. The last event we attended was at South Thames College where Chef Ambassador Bruno Loubet, formerly Head Chef at Le Manoir aux Quat’Saison, worked with the students to deliver a selection of canapés as well as ‘posh pringles with celeriac mousse’. This was followed by pulled pork sliders. The day was rounded off with urban foraging guided by Michelinstarred Simon Hulstone’s personal forager David Harrison in Merton Park, Morden which neighbours the College. Students and chefs discovered a plethora of edible flora, fauna, fruit and fungi growing wild and free in the local London park! If you are interested in joining the Forum please visit www.thechefsforum.co.uk
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T U R N E R S F I N E F O O D S · 01580 212818 · turnersfinefoods.com
3
A Perfect Pairing
Autumn welcomes lovely, crisp British apples to our stores and with that we felt it was the perfect time to celebrate the fabulous cheese varieties that have apples (or pears in the case of one) at their very core! As an added bonus, we have also thrown in a few good local cheddars that are perfect bedfellows for these delicious pomaceous fruits.
Sussex Scrumpy - cow, East Sussex. Scrumpy is based loosely on the Olde Sussex, and has cider, garlic and herbs running through the cheese.
Keltic Gold - cow, Cornwall. Semi soft cheese made at Whalesborough Farm in Cornwall, washed in Cornish cider, the Keltic has a lemony centre and strong rind.
£15.95 per kg Celtic Promise - cow, Surrey. This starts life in Wales as a Teifi, a semi-soft cheese, that is washed in cider and matured on by East Side Dairy in Surrey.
£21.30 per kg £10.95
each (500g)
and to compliment
Stinking Bishop - cow, Glossop. Soft, strong and stinky cheese washed in perry made from the Stinking Bishop pear, by Charles Martell. A nice piece of cheeeese Gromit.
£4.85
each (125g)
£25.75 per kg
Eve - goat, Somerset. Based on a banon, the Eve is dipped in Somerset cider brandy, and wrapped in vine leaves. Strong perfume, long flavours, made by Pete Humphries at White Lake.
1
2
3 1 2
Lords Burgh - cow, East Sussex. Made on the farm unit at Plumpton College, this is old school cheddar, rounded and smooth, slightly sweet. £11.95 per kg
Use your Noodle...
3
Sussex Charmer - cow, West Sussex. Farmhouse cheddar from Bookham Harrison, with a parmesan after hit. £13.95 per kg
Broadoak Cheddar - cow, East Sussex. Big bitey cheddar from Traditional Dairy, the Broad Oak is over a year matured, strong, and acidic. £15.95 per kg
CHRISTMAS 2014 BROCHURE NOW AVAILABLE ASK YOUR ACCOUNT MANAGER FOR A PDF COPY OR SCAN THIS QR CODE TO VIEW OUR CHRISTMAS BROCHURE ONLINE
This Asian food staple is at the very heart of the region's cuisine, with each country having their own varieties, using different starch sources as their base. Have a look at the types of noodles you can buy from us today!
INTRODUCING... EGG NOODLES
UDON NOODLES
Classic Chinese noodles with egg added to the flour. Available hard or soft. Hard 250g - £0.94 Soft (Amoy) 300g - £1.09
Thick wheat flour noodle from Japan. Often used in noodle soup. Available hard or soft. Hard 500g - £6.15 Hard (Yutaka) 250g - £1.99 Soft 200g - £0.98
VERMICELLI GLASS NOODLES RICE NOODLES Thai noodles made from rice flour. Available thick or thin. Thick (10mm) 400g - £1.36 Thin (3mm) 400g - £1.36
Another type of rice noodle, great in Chinese and Thai dishes. Simply cooked in hot but not boiling water as they are so thin. 250g - £1.29
SOBA NOODLES
Thin, brown noodles from Japan made from buckwheat. Gluten-free. Sukina 300g - £1.39 Yutaka 250g - £1.60
MAGDA ZIMNICKA
Magda has been with us for 7 years, starting off as a prep room assistant before being made prep room supervisor three and a half years ago. She looks after the 'wet' prep room which is our in-house meat and cheese slicing facility and her roles include making sure everything runs smoothly on a daily basis, training new staff members, preparing work schedules and communicating with other departments. Coming to us from Bydgoszcz in northern Poland, Magda finished five years of university before working as a management assistant at a pharmaceutical company. When she is not working hard for Turners she loves reading, cooking, travelling and walking. Having recently completed a 14 mile walk over the South Downs, she intends to now do similar excurtions every six weeks. Magda clearly has a head for heights because if she had one superpower she would love to be able to fly and her dream job would be to be Chinook helicopter pilot.
Perfect Meal? “Starter of cream and wild mushroom soup, followed by Keralan chicken curry with a strawberry, Vin Santo and mascarpone trifle for dessert.”
HOW TO ORDER CALL 01580 212818 EMAIL SILVERSTAR@TURNERSFINEFOODS.CO.UK
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Remember that our customer service team is here 24 hours a day during the week, till 4pm on a Saturday and from midday onwards on Sunday (an answerphone service is in operation out of hours). So whatever time of the day or night you need to place your order, there will always be a friendly voice at the end of the phone, who will be happy to help. Please be aware that at peak times (from 10pm onwards) our phone lines can become extremely busy, so if you are able to place orders before 10pm then you will have more chance of getting through at the first attempt.
DELIVERIES We deliver daily, Monday to Saturday and our vans leave us between 2am and 7am, depending on the journey. All routes are fixed so you can expect your delivery at or about the same time every day. We do not operate a minimumorder policy.