ISSUE 03
SPRING / SUMMER 2015
YOUR KEY INGREDIENT
Harvest Fine Foods Ltd Somerford Business Park Wilverley Road, Christchurch, Dorset BH23 3RU
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Tel: 01202 470444 www.harvestfinefoods.co.uk
SEASONAL SELECTIONS
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Cover photo: Asparagus Inside cover photo: Strawberry picking
From one chef to another
focusing more Your Key Ingredient, where we are Welcome to the third edition of h seasonal and local. than ever on produce that is bot ts to look forward early in our region, we have trea With spring bursting into summer will feature in most , with their sweet, heady scent, to. Strawberries and raspberries ail at some of our r the summer. And we look in det ove t poin e som at s hen kitc fs’ che on our doorstep. Royals, asparagus and watercress local producers, growing Jersey ning at this on some of the global harvests ripe As usual, we will shine a spotlight Foods can offer. to the different teas Harvest Fine e guid dy han a with r, yea of e tim Spain, as well look at nectarines and peaches from Keeping up the fruity theme, we as apricots from California. cooking, and son, we look in detail at sous vide sea this es not f’s che our in lly, Fina cooking times and temperatures. provide a handy guide to sous vide ers that have ” to all the chefs and local produc I want to send a huge “thank you such glowing l as all those that have given us contributed to this issue, as wel all your suggestions, issue. Do please keep sending us feedback on the autumn/winter t issue. as we start to think about the nex e. That’s all from me. Until next tim
Phil Clark Editor
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Contents Recipes Features This season’s recipes feature the very best of our local produce this season.
Yes Chef! Find out more about this inspiring
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30
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programme for budding young chefs across
12/13 18/19
The Blue Monty Salad of Jersey Royals, Dorset Pork, Tomatoes, Charred Baby Gem, Fresh Peas and Broad Beans
26/27
the region April Feature – Taste the new season Our top tips for the best of the new
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season’s harvest of Jersey Royals, plus this month’s foraging tip from the Harvest team – sweet burdock
Hand Dived Scallops with
Chargrilled Sopley Asparagus, Bacon and
Chef’s notes – Sous vide
Citrus Salad
Our rough guide to cooking temperatures
30/31
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60
and weights, and general advice for chefs Poached and Chargrilled
using sous vide techniques in your kitchen
Peaches Black Pepper Sponge and Earl Grey Foam
42/43
Cherry Bakewell Tart
46/47
Trio of English
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Rabbit with Brandy Soaked Apricots
56/57
Black Olive and Rosemary Sourdough
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42
All product listings correct at time of going to print. For up to date information visit www.harvestfinefoods.co.uk or call 01202 470444.
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buying cooperative established in 1966 - with over 40 wholesalers and an annual turnover in excess of £400 million. The membership consists of family owned wholesale companies located throughout the
Ordering by phone
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your order at the following times:
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us... foll ow ll ow fo
@TLHFF
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o ll o w u s ... f . ..
the Sterling Supergroup, a members’
f
Harvest Fine Foods is a member of
We deliver fresh produce, fine foods and larder items across the Southern Counties six days per week (Monday to Saturday). Orders placed by midnight are guaranteed for next day delivery subject to product availability.
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us
How to order
to set up a password, and you can MONDAY-FRIDAY 8am – 4pm and 8pm – midnight SATURDAY 8am – 11.30am
United Kingdom who combine their
SUNDAY 8pm – midnight
buying power to secure the best prices
Outside these hours, an
for their customers but still remain
answerphone is available, but
independent, maintaining their local
placed on the answerphone are
family business identity.
may be unavailable. If for any
order from us 24 hours a day, seven days a week.
please note that sometimes orders difficult to understand, or stock
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ONLINE
WWW.HARVESTFINEFOODS.CO.UK PHONE
01202 470 444 7
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Harvest In The Community
Yes Chef!
A snapshot of Highbury College Highbury College, in the heart of Portsmouth, is responsible for
“
Introducing the Dorset Schools’ “Yes Chef!” Competition 2014
Harvest Fine Foods provide a fantastic service to us at Highbury College.
Voted Hotel and Catering College of the Year two years running, its students gain hands-on experience and training in professional training facilities, which include eight training kitchens and a fully operational restaurant. Every year, Highbury students enter - and win - local, regional and national competitions. Many will go on to gain top jobs in hotels,
Not only can we be safe in the knowledge that our commodities are of the highest quality and at the best prices but the extra–curricular bits they have brought to us. Simon has arranged demonstrations to students organised visits for us, sponsored competitions and prizes.
“
turning out many of the exciting new young chefs in our region.
restaurants and other establishments around the world. Students learn about practical catering, menu planning, customer service and presentation skills. In addition, all the courses teach students about food service, principles of healthy eating and nutrition, sustainability within hospitality, communication skills and health and safety.
We have a great relationship with Harvest Fine Foods I can only see this partnership getting stronger and stronger throughout 2015 and beyond
Rob Strachan
Baked Asparagus Custard
Harvest Fine Foods are passionate
their own in-school heats. The best
The final
about supporting our local community
students from each school then
The final takes place with the four
and inspiring the next future
appear before industry judges in the
most talented students cooking for a
generation of students to get involved
school heats.
prestigious guest list of VIP guests at a
in the hospitality industry.
‘final lunch’ extravaganza held in a top The winners from the heats then
Bournemouth Hotel.
We are delighted to be the principal
go forth and compete against other
sponsor for the Dorset Schools ‘Yes
schools in the quarter finals at
The finalists each receive their
Chef!’ competition for the fourth
Bournemouth and Poole Catering
own chef whites and goody bags.
consecutive year. Organised by Karen
College, and are judged by the college
The winner also receives a set of
Arnold and the Enterprise & Skills
lecturers and industry chefs (including
professional chef’s knives, and will
Company, the ‘Yes Chef!’ programme
Harvest’s own Phil Clark!).
open the Bournemouth Food Festival
was set up to demonstrate to
alongside top local chef Matt Budden.
students that there are high profile
Bournemouth University is the setting
opportunities in Dorset.
for the semi final. The competition
Last year’s Enterprise and Skills
starts to “hot up” at this point, with
Yes Chef! winner, Scott Edwards,
Students who participate in the
a challenge designed to push them
is featured on page 42-43, with his
competition gain first-hand experience
just a little out of their comfort zone.
Cherry Bakewell Tart.
of working in a busy kitchen and
The eight semi-finalists have to cook
Asparagus custard:
Pea purée:
Garnish:
8 prepared Sopley asparagus spears
20ml vegetable stock
12 prepared Sopley asparagus spears
the demands of a professional chef.
from a set recipe and a mystery box of ingredients, which can produce some really interesting results!
2 peeled shallots
100 g peas
50g shelled peas
They also gain an insight into the
1 peeled clove garlic
10 g butter
30g butter
management and operation of the
10g butter
3 shredded outer leaves of radicchio and baby gem
kitchen environment.
3 eggs
1 small radicchio cut into quarters
The semi-finalists will work with
Finding young talent
1 baby gem lettuce cut into quarters
The ‘Yes Chef!’ competition is a
some of the catering industry’s most proficient chefs to create mouth-
Steam the asparagus, shallots and garlic for 4 minutes, then add to a food processor with the butter, eggs and a little salt and pepper to taste.
four-stage event aimed at finding the
watering dishes and present them to
Blend the mix until smooth, then pour into a dish lined with cling film, cover with cling film and steam for 10 minutes. When set, remove from
most promising young culinary talent
be judged once again, when they are
in Dorset.
whittled down to the final four.
heat and allow to cool. Next, make the pea purée. Cook the peas, and veg stock together in a pan for 3 minutes until hot and softened a little (still green), season with salt and pepper and purée in food processor.
The heats are held in schools during autumn term. In the first rounds,
To make the garnish, place the shelled peas with the butter and the shredded radicchio and baby gem lettuce, cook on a low heat for 2 minutes and add pepper to taste. Chargrill the radicchio and the baby gem quarters along with the asparagus spears, and drizzle over the pea
students work with their food technology teachers to compete in
and butter sauce. To finish, carefully turn out the cooled asparagus custard, then dress the plate with the pea purée and garnish.
Chris Leaf 9
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March
Watercress Look local this season...
Watercress is an almost unbelievably healthy vegetable. Ounce for ounce it contains more vitamin C than orange, more calcium than milk, more iron than spinach and more folic acid (folate) than bananas. As well as being healthy, watercress is increasing in popularity in restaurants as well as home kitchens. With a strong peppery taste and pungent aroma, watercress is quite distinctive, and lends itself beautifully
you may even spot a water vole. The Watercress Company has twelve
forag ing tip
farms in the UK, many of these in
More commonly known as
the Wessex region. They are the UK’s
garlic or hedge mustard, this
largest and arguably best grower
easily recognised hedgerow
and packer of this delicate crop,
herb has a long growing
and actively encourage wildlife by preserving and enhancing habitats to ensure that they thrive.
season, and tastes great raw in salads, or chopped and preserved as an alternative to mint sauce with lamb. Or you can make a pesto to serve
to soups, tarts and sauces, as well as
Harvesting watercress
with pasta. Like other
making a great addition to salads.
Watercress needs to be packed and
mustardy plants it is a
distributed with care – the leaves
member of the cabbage
bruise easily, only keep for a short
family, with heart shaped
Watercress in our local area In and around the UK’s watercress farms there is an abundance of wildlife, largely because they are made up of such a wet environment. Watercress farms across Dorset and Hampshire have differing soil types, topography and climates, all encouraging different wildlife and flora species. The Hampshire farms in particular are surrounded by chalk downland, with lots of vegetation and flowers, which encourages butterfly
time, and cannot be dried. But the growing methods for watercress have remained largely unchanged over the years, according to 4th farming family that runs The Watercress Company
leaves, broccoli like buds and flowers with four white petals. Garlic mustard is a biennial meaning it only flowers in the second year of growth.
today, “We’ve mechanised some of the processes, and now grow watercress in
March - Jack by the hedge
Florida and Spain’s Jerez region during the winter months – but other than that our watercress has been grown in pretty much the same way for more than 100 years”.
species such as the Adonis Blue and Marbled White. If you look carefully,
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March
The Blue Monty Beef patty with Dorset watercress and Blue Vinny Cheese Serves 4 4 x 70g/6oz minced chuck beef patties (5” in diameter) Monty’s red onion chutney Beer batter Seasoned plain flour 12 rings of sliced white onion Brioche bun Watercress Sliced tomato Mayonnaise Streaky bacon Crumbled Blue Vinny cheese Monty’s Red Onion Chutney
Beer Batter
4 finely sliced red onions
75g plain flour
Griddle the seasoned beef patty on a medium heat for 4 mins on
1 tbsp olive oil
25g corn flour
either side (6 mins for well done). Whilst on the grill, top with
1 bay leaf
1tsp baking powder
crumbled Blue Vinney and crispy bacon.
50ml balsamic vinegar
1tsp dried thyme
100g dark soft brown sugar
Pinch of salt and pepper
Salt and pepper
Medium/dark beer
Sautée the red onion and bay leaf in the
Mix all dry ingredients and add beer
olive oil over a medium heat until very soft
until required consistency.
Method:
Flour the onion rings and place in beer batter, deep fry at 180°C until crispy. Toast the brioche bun until warm and soft with a little colour, then layer mayonnaise, watercress and tomato followed by the beef, cheese and bacon. Top with onion rings and secure the bun lid in place with a skewer.
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and translucent, add vinegar and sugar and reduce until thick, then remove bay leaf, season to taste and allow to cool.
“Our team loves using Harvest because we share the same ethos for using as many local and seasonal ingredients as possible, and thanks to their strong local supplier relationships we get some great local produce into our Monty’s burgers!”
Marc Bown
Ring 01202 470 444 to talk to one of our produce experts and find out more
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March
Chocolate Brazil Nut Petits Fours
The giants of the Brazilian rainforest From the floor of a Brazilian rainforest, and looking upwards, the highest trees will almost certainly be Brazil nut trees, famous for reaching
Serves 4 175g praline 43g sugar 131g brazil nuts salt (optional) 185g melted milk chocolate 40% 6g gelatine leaves 340g crème anglaise 340g whipping cream
heights of over 160 feet. The Brazil nut tree is predominantly found in the Amazon rainforest of Brazil, although it can also be spotted in Colombia, Venezuela, Ecuador and Peru. During March, the fruit of the Brazil nut tree ripens and falls to the ground, reaching speeds of up to 50 mph on its descent. Each fruit is the size of a cricket ball and can weigh up to 5 pounds, so that’s not the time to be looking upwards! The outer casing of the fruit is so hard that only one known animal - the agoutis, a large rodent with sharp, chisellike teeth - can crack it open. Inside each fruit’s hard, woody exterior
Method: Place the sugar, roasted brazil nuts and salt in a blender, and blend on medium speed for around 20mins until a smooth paste is achieved, scraping the mixture from the sides every 5mins.
are between 10 and 21 nuts arranged in a pattern similar to segments
Place the gelatine in cold water.
You’ll never see a brazil nut farm
Make a crème anglaise. Whilst still warm, drain the gelatine, add to the sauce and stir until melted. Pour the warm sauce mix over the nut praline and mix until incorporated into a smooth consistency. The base mix should be around 35°C. If not, then heat slightly or if too warm allow to cool, then fold into the melted chocolate to create a smooth base.
of an orange. In just one year, a Brazil nut tree can produce some 250 pounds of nuts.
Brazil nut trees only grow in the wild and cannot be cultivated. They depend on the agoutis for seed dispersal, and their pollination depends on the presence of a particular bee. The presence of the bee, in turn, depends on the presence of a particular orchid, that doesn’t grow on the Brazil trees. As a result, trees that are removed from the forest simply
Whip the cream to soft peaks, then add one third of the whipped cream to the chocolate base mix using a whisk until incorporated. Carefully add another third of the cream to the mix to trap the air within the cream in the mix. Add the last of the cream, carefully stirring, using a spoon or spatula.
stop fruiting. If these other species disappear, so will the Brazil nut tree. The Brazil nut harvest represents are one of the most valuable non-timber products found in the Amazon, and is usually harvested from the wild by local people. The nuts are used as a protein-rich food source, and their oils are used in many beauty products.
Pour the mix into rings or pipe into moulds and set in the fridge.
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April
Jersey Royals Harvest Fine Foods recommends … At Harvest Fine Foods, the first spring delivery of Jersey Royals tends to be snapped up pretty quickly. Here are our tips to make the best use of this seasonal favourite: • The potatoes early in the season are sweeter, smaller and tender than the later ones, but both are good • Jersey Royals are a rich source of fibre and vitamin C so always buy unwashed potatoes which will retain more nutrients • Always store Jersey Royals in a cool, dark place (not too cold) to serve them at their best, prepare them as quickly as possible • The potatoes are best cooked with the skins on to preserve nutrients and flavour • They need only a quick wash and no scrubbing which will break the tender skin • Steam or boil until tender and serve simply with butter and a sprig of mint. When you see the name Jersey Royals, you know that you can trust you are purchasing quality. Look for the mark “PDO” (Protected Destination of Origin) which means they can only be grown on Jersey.
forag ing tip
April - Sweet Burdock
Sweet burdock roots are a perennial, and so can be found all year round. In spring
Call one of the Harvest Fine Foods team
or autumn the roots are at their fattest, so this is the best time to search them
on 01202 470 444 for more information
go down a long way in several directions at once and are particularly fond of soil
or for your free samples
out. Burdock has large, heart shaped, furry leaves, and the roots are tough. They rich in immoveable rocks, so when foraging, you need to seek the landowner’s permission, and go equipped for digging. Burdock roots are perfectly suited to Asian cooking, and after shaving off the exterior, can be sautéed, fried or roasted.
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April
Salad of Jersey Royals, Dorset Pork, Tomatoes, Charred Baby Gem, Fresh Peas and Broad Beans Boil the potatoes in the Essential Cuisine chicken stock until three quarters cooked. Drain well and lightly char grill. Keep warm. Preheat an oven to 170°C. Brush the belly pork with a little Pratts rapeseed oil, season with salt and white pepper. Pan fry on both sides until sealed, and then roast in the oven for about 12 minutes. Pod and shell the peas and broad beans. Cook in the Essential Cuisine vegetable stock until al dente. Keep warm. To make the smoked dried tomatoes, de eye the tomatoes and score the skin. Boil for 10 seconds. Refresh in iced cold water. Drain, then peel the tomatoes and place to one side. Cut the tomatoes into quarters and take out the seeds. Place the seeds and any juice into a bowl and whisk in the oil and vinegar for the dressing. Set aside. Place the flesh of the tomatoes on a tray and sprinkle with the smoked salt. Place under hot lights to dry, checking regularly. Cut the baby gem lettuce in half. Brush with a little Pratts rapeseed oil and season. Lightly char grill and set aside. Heat the Essential Cuisine Signature beef jus in a pan. Keep warm.
To Serve: Arrange three halved Jersey Royals on a plate around the belly pork slice. Neatly dress the plate with the dried tomatoes and drizzle with the tomato seed dressing. Place the grilled baby gem lettuce halves on top and spoon around the peas and broad beans.
Ingredients 6 Jersey Royal potatoes 250ml Essential Cuisine chicken stock 200g belly pork 10ml Pratts rapeseed oil 50g fresh peas 50g fresh broad beans 250ml Essential Cuisine vegetable stock
Neatly spoon a line of the jus and dress with micro sorrel. Smoked tomatoes: 2 tomatoes 5g smoked sea salt
Seed Dressing: 25ml Pratts rapeseed oil 10ml white wine vinegar To finish: 1 baby gem lettuce 10ml Pratts rapeseed oil 60ml Essential Cuisine Signature beef jus micro sorrell
“We’re very proud of our team and our range of Stocks, Jus, Gravies and Glaces. Harvest Fine Food allow us to inspire their customers with ingredients, putting the customer needs at the heart of everything we do. We’re delighted to be part of the team.”
Gary kilminster 19
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April
Perfect conditions for a bumper grape harvest? The most exciting and crucial part of the winemaking process at every vineyard is the annual grape harvest. It is the most important stage in producing a good wine. Vineyards approach the harvest with trepidation, hoping for perfect conditions. 2014 saw a bumper harvest over much of the wine-making world, with the right amounts of sun and rain, and a warm dry start to the harvest leading high yields and hopefully for most, great quality wines. Grape Harvest Dates •
August and September in the Northern hemispheres such as the UK and Europe.
•
February and March to in the Southern hemispheres such as South Africa.
Grapes can be left on the vine to increase their sweetness to be harvested up to a few months after the traditional harvest time. The grape harvest is a major celebration with festivals and events focusing on the excitement of the harvest.
Grape Harvesting Order Sparkling wine grapes such as Chardonnay and Pinot Noir are usually harvested first to ensure the grapes contain low sugar levels. White wine grapes are next, followed by red wine grapes. Ice or Dessert wine grapes are the sweetest grapes containing the most sugars and are therefore left on the vines the longest. Grape Harvest Methods There are two types of grape harvesting: traditional hand-harvesting; or mechanical harvesting. Vineyards prefer harvesting by hand because it offers a more precise and delicate method of picking grapes. This avoids damaging the grape skins which causes oxidisation, and can make the wine bitter. However mechanical harvesters offer a more efficient and cheaper process, which suits larger vineyards. And finally… Once the grapes have been harvested, the bare vines lay dormant over winter,
Product listing Cooking Wines and Spirits Cabernet Sauvignon Chardonnay Calvados Brandy Madeira Marsala Pastis Port Dark Rum Whisky Liqueur Glazes Amaretto Calvados Cherry Brandy Crème de Bananes Crème de Cassis Crème de Framboise Crème de Menthe Orange Pink Champagne Other Condiments Artisan Malt Vinegar Balsamic Vinegar Cabernet Sauvignon Vinegar Cava Vinegar Cider Condiment Merlot Vinegar Raspberry Vinegar Sherry Vinegar
waiting to burst back into life in the spring.
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Ring 01202 470 444 to talk to one of our produce experts and find out more
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SINCE
1858
Natural unrefined cane sugar
LES VINS DE CUISINE CHARDONNAY ET CABERNET SAUVIGNON
www.gourmetclassic.com
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Nos Chardonnay et Cabernet Sauvignon corsés sont des vins authentiques et leurs noms déjà prestigieux rehausseront l’attrait et la valeur de tous les plats.
Produced
For recipe inspiration please visit billingtons.co.uk
UNDER LICENCE IN THE UK
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January May
Asparagus from the farm red e w s n a s n o i t s e u Your q
forag ing tip There are ten different types of garlic that grow natively in Britain, but ramsons are what most people think of when they hear the words ‘wild garlic’. It is easily the most
When is the British Asparagus
and individually cut. No machine is
heart, boosts your immune system
common and profilic Allium species,
Season?
precise enough to select just the
and cancer defences, can relieve
as well as having the largest leaves.
Asparagus growers generally say that
spears that are ready to be cut.
indigestion, and is great for skin,
Wild garlic prefers moist semi-
nails and hair.
shady areas, growing mostly in and
the season lasts from 24th April to
around woodland. Ramsons are
21st June. But because asparagus is a
How should I prepare asparagus?
naturally grown crop, growing in the
Always choose firm, green spears with
Is all asparagus green?
normally found growing in large
unpredictable British climate, the time
tight, crisp tips. As asparagus is grown
Asparagus comes in green, purple
colonies, perhaps covering 100
when it makes its first appearance
in sandy soil, wash well to remove any
and white. In Europe, and France in
square metres or more. The season
each year varies significantly.
grit before cooking. Trim any white
particular, much white asparagus is
only lasts a month or two, but the
ends or peel with a vegetable peeler.
eaten. This is grown in the dark to
leaves can be preserved by making
stop any colour developing. The vast
soup or pesto and freezing it. Also,
majority of British asparagus is green.
both the bulbs and the seed pods
Where in the world is English asparagus eaten?
How should I store asparagus?
English asparagus is so great we eat
You can keep asparagus fresh by
it all ourselves, so none is available
keeping it cool (in a fridge). It should
How long have we been eating
for export.
always be stored in the dark.
asparagus?
can be used fresh or pickled, just like cultivated garlic.
Asparagus can be traced back to the How is asparagus grown and
How many spears make a meal?
ancient Egyptians in 3,000 BC, and was
harvested?
Allow 8-10 medium size spears per
eaten regularly in Roman Times. The
Asparagus is actually quite difficult
person for a starter or 4-6 as a side dish.
first mentionsof asparagus in English
to grow and time intensive too. The
May - Wild Garlic
cooking date back to the
crowns have to be nurtured for three
Why is asparagus sometimes called a
years before it yields any spears.
“super vegetable”?
17th Century.
Asparagus is full of vitamins A, B
Harvest Fine Foods sources asparagus
Asparagus spears differ in size and
and C, virtually fat-free, and full of
from a local farm in Sopley.
weight because they’re hand grown
fibre and folic acid. It’s great for the
25C O N TA C T U S AT WWW. H ARVEST FIN EF O O DS.CO .UK O R CALL 01202 470 444
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May
Hand Dived Scallops with Chargrilled Sopley Asparagus To make the dressing Wrap two of the lemons (reserving one) in foil and roast for 45 minutes at 145°C. Scoop out the roasted lemon pulp and add to the stock syrup with the ¼ vanilla pod. Reduce the mixture by half and pass through a fine sieve.
“Harvest offer us a great service. Being able to talk to someone to place my orders at night and having a supplier that understands my business is a great asset”
When cool, add an equal amount of crème fraîche to the stock syrup and mix well. Then pour the mixture into drizzle bottle ready for finishing later. To create the main dish Cook the two rashers of bacon in the oven at 145°C until crisp. Segment the orange, lime and the one remaining lemon, saving the juice. Steam the asparagus spears for 2 minutes, then finish them on a char grill. Heat a sauté pan and add a small amount of Pratts rapeseed oil. Place the seasoned scallops in the pan and cook until almost done then add the butter and some of the citrus juice. Arrange the scallops, warm asparagus, crispy bacon and citrus segments in a shallow bowl, then finish with the roasted lemon and crème fraîche dressing and serve immediately.
Ingredients 12 prepared hand dived scallops 12 prepared Sopley asparagus spears 1 large orange 3 lemons 1 lime 2 rashers streaky smoked bacon 115ml crème fraîche
Serves four people.
¼ vanilla pod 28g unsalted butter 115ml stock syrup Pratts rapeseed oil
Lee Baxter 27 27
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May
Smooth or fuzzy ? y c n a f r u o y s e l k c i what t
Peaches and nectarines are particularly fussy fruit trees. Plant them in a climate that’s too hot all year round, and they won’t chill enough to restore their energy and produce a great crop the next year. But plant them somewhere that’s too cold, and the fruit will be hard, small and lacking in the juicy sweetness and acidity for which they are renowned. These slightly stubby looking trees are also hard to look after. During the growing season, they need a regular and reliable supply of water, with higher amounts just before harvest. Peaches and nectarines both need nitrogen rich fertilizers more than other fruit trees. Without regular fertilizer supply, peach tree leaves start turning yellow or have stunted growth. China is by far the world’s largest producer of peaches and nectarine production, with their 2013 harvest coming in at 11.5 million tons. In Europe, Italy and Spain are the biggest producers, with the main harvest starting in late May and continuing until August, depending on the climate and variety.
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Although peaches and nectarines are in the same family, and taste similar, in actual fact there are many varieties (or cultivars) of each. The nectarine has a perfect, smooth skin, whereas the peach is covered with a unique, soft fuzz. In recent years, peaches have ben cultivated with shorter fuzz, which British shoppers find more appealing (though in fact the fuzz protects the fruit, which bruises easily). In Italy and Asia, the white peach is prized above the yellow variety, but in Britain yellow is more popular.
Pass me a doughnut. A rather more healthy option than the doughnuts we normally think of, this small peach has a squished shape, which lends it its name. First grown in China in the 19th century, it’s surprising that doughnut peaches have taken so long to catch on, because they are perfect for almost everybody.
Kids love them because they look just like doughnuts and are smaller and more hand-shaped than regular peaches. Supermarkets love them because they are flat, so you can stack them in a more orderly fashion. Chefs love them because they have a different, many would say better flavour than round peaches, sweeter and with an almond top-note.
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May IMAGE BY ELECTRIC EYE
Poached and Chargrilled Peaches, Black Pepper Sponge and Earl Grey Foam
The peaches 2 peaches 1 flat ‘doughnut’ peach 100ml stock syrup
Earl Grey gel 500ml light stock syrup 10g Earl Grey tea 4g agar agar
Finishing Arrange the poached and chargrilled peaches into a shallow bowl, along with chunks of black pepper sponge.
Cut the peaches into quarters and place into a vac pac pouch along with the 100ml stock syrup, seal and place in the water bath for 15-20 minutes at 80°C. Cut the flat peaches in half and char grill.
Heat the 500ml stock syrup with the Earl Grey tea to infuse, then strain and whisk the agar agar until dissolved. Remove mixture from the heat and leave to chill. Blend the chilled mixture to create a gel.
Finish with the stock syrup gel and Earl Grey foam. Garnish with edible flowers.
Earl Grey foam 200ml whole milk 10g Earl Grey tea 8g lecithin
Black pepper sponge 200g butter 200g caster sugar 4 eggs 200g self-raising flour cracked black pepper
Warm the milk gently with the Earl Grey tea to infuse, then strain. Whisk the milk along with the lecithin and Earl Grey tea to create a foam.
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Cream the butter, sugar and black pepper until light. Beat in the eggs one at a time. Fold in the self-raising flour and place into a baking tin. Bake at 180°C for about 20-25 minutes.
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“We really value the little touches from Harvest. Quality and service are paramount.”
Cooking Sous Vide For more information on sous vide cooking, including a guide to cooking times and temperatures, see our Chef’s Notes on pages 62-63.
Ben Johnson 32
June
Berry,berry tasty
forag ing tip
Raspberries With a vividly pink colour, distinctive shape and delicate taste, fresh raspberries are a real late sum mer treat. The overwhelming majority of raspberries sold in the UK are grown in Scotland where the long summer days help produce the tastiest berries. Freeze-dried raspberries have becom e increasingly popular in recent years. The berries are dehydr ated in a process that removes the water, but retains the sha pe, and intensifies the flavour. Freeze-dried raspberries hav e many possible uses for chefs, as a flavouring or garnish – and when finely ground, as a delicious powered addition to many desserts.
Stra wberries The garden strawberry is cultivated worldwide, but we tend to thinking of this as a very English fruit, evoking images of Wimbledon, scones with jam and crea m, or a simple bowl of fruit with cream and a light sprinkle of sug ar. Most modern commercial strawberry growers use the very unglamorous-sounding plasticultur e system. Raised beds are created each year, fumigated, and covered with plastic to prevent weed growth. At the end of the harvest, the plastic is removed and the plants are plough ed into the ground. Strawberry plants more than a year or two old begin to decline, so this approach offers a bigger har vest of more tasty berries.
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Elder is a common small tree that produces a blanket of creamywhite flower heads from mid May until July, so they are not hard to
Fruity facts
le from Harvest Fine New Forest strawberries are availab wer starts harvesting Foods almost all year round. Our gro right through until the from the end of March, continuing end of December. plant to fully ripen Strawberries need to remain on the not continue to ripen because unlike other fruits they do after being picked. es provides more One serving of about eight strawberri erry is also a good vitamin C than an orange. The strawb ary fibre and manganese. source of folate and potassium, diet rcial raspberry growing Russia is the world’s largest comme UK comes in in 7th nation, producing 26% of all fruit. The place with 3%.
come by. Do be sure that you are picking them from a substantial woody-stemmed plant or you could be harvesting a member of the carrot family which all have superficially similar white flowers. Pick the heads as soon as they appear, as later you will find them full of small black insects, and the flavour will diminish. Elderflowers are great for making syrups, sorbets and ice creams – and a great accompaniment to seasonal berry desserts.
June - Elderflower
are eaten during the Roughly 27,000 kilos of strawberries with 7,000 litres of cream. Wimbledon Championships, together both members of the Strawberry and raspberry plants are se fruit” - the true fruits rose family. Both are technically a “fal outer surface. are the individual seeds found on the
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June
American Pancakes with New Forest Strawberries, Raspberries, Maple Syrup and Crème Fraîche Ingredients
Method
250ml milk
Combine all ingredients in a large
125g plain flour
bowl and mix until well blended.
1 medium egg 3 tbsp granulated sugar
Pre-heat a large non-stick frying
3/4
pan on medium-high heat. Spoon a
tsp salt
2 tablespoons butter or margarine,
portion of the batter into the pan.
softened
The surface will begin to bubble.
4 teaspoons baking powder
When most of the bubbles have
16 strawberries quartered
popped (about 3 minutes), flip the
32 raspberries
pancake and allow it to cook for 2 to
50g maple syrup
3 more minutes.
100g crème fraîche As each pancake finishes cooking, Makes 12 pancakes
stack the cooked ones on a baking tray in a low temperature oven to keep them warm whilst cooking the rest. Warm the strawberries and raspberries in a pan under the grill, add maple syrup and coat the fruit. Pile the warm pancakes onto a serving dish, place the fruit around the pancakes and on top, drizzle the syrup over the top and serve with a quenelle of crème fraîche.
35
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“Here at The Glassblowers, having a local supplier is key to a business. Our customers expect us to supply high quality, delicious local produce. Harvest are able to deliver on this along with great prices and service too.”
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June
Pidy Gourmet Tarte Sablee with Patisserie Cream and Strawberries Ingredients 2 x 22 cm Pidy Gourmet Tarte Sablée bases 500g fresh strawberries Elderflower syrup
Anyone for tea? Second only to water, tea is the most widely consumed beverage in the world. People drink more tea than coffee, soft drinks, dairy products, and alcohol combined. In fact, 40% of the fluid consumed in the United Kingdom on any given day is tea. The habit of taking “afternoon tea” dates back to
Patisserie cream:
1840, when it was introduced by Anna, Duchess of
300g milk
Bedford. The evening meal in her house was served
4 egg yolks
fashionably late at eight o’clock, leaving a long time
130g sugar
between lunch and dinner. The Duchess asked that a
40g cornflour ½ vanilla pod Method:
tray of tea, cakes and sandwiches be brought to her room during the late afternoon (a short time earlier, the Earl of Sandwich had had wacky idea of putting
To make the patisserie cream, first heat up the
a filling between two slices of bread). This became a
milk in a pan with the vanilla pod and half the
regular habit and she began inviting friends.
sugar. Beat the egg yolks and half the sugar until white and creamy, and then add the cornflour. Just before the milk comes to the boil, add the egg mixture, stirring continuously. Place over a low
During the 1880’s “society” women would change into long gowns, gloves and hats for their afternoon tea
heat and allow to thicken without boiling. Allow to
which was usually served in the drawing room between
cool completely.
four and five o’clock.
Use a piping bag and a pallet knife to fill the Pidy
This might seem rather excessive to us today, but
Gourmet Tarte Sablée cases with approximately
the fact remains that many people, especially when
160g of patisserie cream. Wash and dry the strawberries and slice. Lay them
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This pause for tea became a fashionable social event.
holidaying across the Wessex region, do still like to pause mid afternoon for a cuppa, perhaps with a slice
on the tart, and finish with elderflower syrup using
of cake, a sandwich, or a scone with jam and Dorset
a brush.
clotted cream!
FRUIT TEA INFUSIONS Strawberries & Cream – as deliciously indulgent and as tasty as a Dorset strawberry cream tea Blackberry Syllabub – juicy blackberry tea and indulgent cream flavours as deliciously decadent as this classic Dorset dessert Foraged Fruits – this wild fruit tea incorporates juicy blackberry, sweet strawberry and soft raspberry flavours inspired by Dorset’s abundant hedgerows and natural fruit HERBAL INFUSION TEAS Wild about Mint – peppermint, wild herbs and tingling nettles as invigorating as Dorset’s sea breezes Earl of Dorset – a herbal earl grey tea, celebrating all the great Dorset Earls Cool Camomile – camomile with lemongrass & raspberry infusion inspired by Dorset’s laid back approach GREEN TEAS Dorset Tea Green Tea – light and refreshing pure green tea inspired by the lush, green Dorset countryside Green Tea with Sunshine Lemon – light and refreshing with a boost of zingy lemon - bright and bold like a summer’s day in Dorset
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June
China
Teas of the world Kenya Kenyan black tea contains higher levels of antioxidants than teas from other parts of the world. The quality of black tea depends on the number of top young leaves harvested, and the mode of harvesting. Only the upper young leaves and a bud are hand picked and skillfully processed. Kenyan tea has a distinct bright colour and aromatic flavour, thanks to the country’s tropical climate and rich volcanic soils.
India - Assam
Assam is a high plateau in northern India which straddles the Brahmaputra River, and the largest tea-growing region in the world. The tea is harvested from February onwards, throughout the summer monsoons, and ending in October. The early harvest has a fragrant, fresh, flowery character. The very best high grade Assam teas are harvested later, in May-June, when the leaves release a full, spicy, malty flavour.
India - Darjeeling
Darjeeling, on the southern slopes of the Himalayas, produces the most precious of the world’s teas. Many of the tea gardens solicit the same respect as the top vineyards of France. Darjeeling teas are cultivated at altitudes of 800– 2000 meters, and the highest tea gardens usually produce the best quality tea. The first “flush” can command the highest prices on the world tea market.
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Tea has been cultivated in China for at least 5000 years. China is the only country in the world that produces specialties such as Jasmine, Rose and Lychee tea, which are created by steaming the green leaves along with the flower blossom. Most people in China drink green or oolong (semi-fermented) tea. China produces black tea in large quantities for export all around the globe.
Japan
Tea was brought to Japan from China by a Buddhist monk in the 8th century. Almost half of Japan’s entire production is picked in one specific region, at the foot of Mount Fuji. Japan only produces green teas, but the sheer variety of qualities and prices available is enormous.
Sri Lanka
The tea of present-day Sri Lanka is called traditionally by the old country name Ceylon. The altitude at which the tea is grown, and the extent of the monsoon and “Passat” winds determine the quality. In the highlands more than 90% of tea production is processed as broken tea. For this reason you will find high quality Ceylon broken tea quite often, but good Ceylon leaf tea less frequently.
Taiwan
Since 1870, Taiwan has produced green and black teas that bear the island’s former name - Formosa. Taiwan and China are unique in producing a semi-fermented tea. This tea takes its age-old name “Oolong” from the Chinese word meaning “Black Dragon”. Through very careful manual processing, a slight fermentation is attained. Its strikingly unusual flavour is reminiscent of the aroma of a ripe peach.
Indonesia
The tea gardens on Java and Sumatra produced the very first teas to arrive in Europe in the 17th century by way of the large ships of the East India Company. Tea is harvested here all year round, and Java produces high quality teas in the months July to October (the dry season). By contrast, Sumatra produces teas of medium quality all year round, and these are usually processed in mixtures or blends.
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July December
Cherrylicious
forag ing tip
The UK cherry harvest – blink and you’ll miss it, as the cherries go from hard and sour to soft and squishy in less than four weeks. We’ve lost more than 90% of UK cherry orchards in the past 50 years, making the British cherries we do produce more precious than ever.
Rose hips are a good source of
Cherries are the ultimate snacking fruit. Pop a bowl of ripe cherries on
vitamin C and have a slightly acid
any table in any home, and you’ll find that every time someone passes
taste with a hint of sweetness, and
by, they pop one in their mouth. But what is it that makes the cherry so
make fantastic syrups which can
delicious? Well, perhaps it’s that glossy, smooth skin, or the combination
be added to many desserts. There
of sweetness and a hint of acidity, that leaves you with pinkish juices
are many varieties of wild rose
oozing down your chin.
which produce hips with different physical characteristics. The true
For chefs, there are many delicious ways to take advantage of cherry
dog rose hip is oval and without
season, from classic cherry pie, to decadent breakfasts, cakes, tarts and
a ‘beard’ of sepals (small green
cocktails. Luckily, the global cherry harvest means cherries are on the
“leaves” just below the hip). Those
menu all year round. Cherry preserves and tinned fruit can be a great
of the harsh downy rose have finely
alternative, as you’ll see in the Cherry Bakewell Recipe on the next page!
lobed sepals, those of the field rose are more rounded with the sepals scarcely lobed, and the soft downy-
Product listing – tinned fruit Apples - solid pack
Peach - halves
Apricot - halves
Peach - slices
Cherries - dark pitted
Pear - halves
Cherry apples
Pears - baby
Figs
Pineapple - pieces
Fruit cocktail
Pineapple - slices
Gooseberries
Plum - halves
Griottine cherries - in kirsch
Prunes - whole
Mandarin - segments
Rhubarb
Mango - slices Orange - segments
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rose has five sepals.
July - Rose hips
Did you know… Harvest Fine Foods sources local cherries from a producer in the New Forest
Paul Dickinson 42 CA LDL O OU SA E S TE01202 A M O N 470 01202 CA L L H A RV E ST TO FIN U TR M OLRE 444470444
June
Cherry Bakewell Tart diced butter and rub until it resembles a fine bread
Shortcrust pastry
crumb. Add the eggs and mix to a firm dough.
175g plain flour
Sift the flour, salt and sugar in to mixing bowl. Add the
“Just being part of “Yes Chef!” has given me a fantastic insight into a professional kitchen, and to win it has given me a huge confidence boost. With great support from my family, teachers and of course ESC working alongside Harvest Fine Foods, this is the start of a career I want to be part of”
Pinch of salt Wrap in cling film and rest in the fridge for 20 minutes
25g caster sugar 115g unsalted butter
When rested roll out the pastry about 28cm across,
2 medium free-range eggs
line flan tin, and prick the base with fork. Spread the jam and halved cherries in the flan dish. Place soft butter, sugar, eggs, sieved flour, baking powder, ground almonds and almond essence in a large bowl, and mix until thoroughly combined. Spoon the mix evenly over the jam and place in to a pre heated oven at 180°C and cook for 30 minutes or until the pastry is a light golden brown and the filling is firm. Remove from oven and leave to cool.
The filling 115g soft butter 2 medium free range eggs 60g self raising flour ¼ teaspoon baking powder 115g ground almonds Few drops almond essence 20 halved black cherries 4 tablespoons cherry jam
smooth, runny icing. Pipe over the top in a zig-zag
The topping
pattern. Scatter with toasted almonds.
100g icing sugar
Mix the icing sugar, lemon juice and water into a
Scott Edwards 2014 Winner, Enterprise and Skills “Yes Chef!”competition sponsored by Harvest Fine Foods
115g caster sugar
1 teaspoon lemon juice Serve at room temperature with a quenelle of
1 tablespoon cold water
clotted cream.
Toasted flaked almonds
Scott Edwards 43
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44
July
How apricots are used...
The California Apricot Harvest
33% 28% 19% fresh fruit
Most apricot farms in California are small, family-owned businesses that pride themselves on growing one of California’s most prized specialty crops. Over 300 growers in California, covering 17,000 acres in the San Joaquin Valley, produce over 95% of the apricots grown in the United States.
tinned fruit
This small, delicate fruit not only packs a powerful punch of nutrients, but is also extremely versatile due to its sweet, tart flavour, variety of menu uses, and the variety of ways it is produced, packaged and sold. Apricots can be purchased fresh, canned, frozen, puréed, dried and as nectar both in juice and
dried fruit
concentrated form.
Sweet and savoury ideas for apricots
16%
One Grill fresh apricots for an interesting addition to a seasonal antipasti platter Two Drizzle fresh apricots with honey and roast, before serving with panna cotta and crumbed amaretti biscuits for a simple dessert Three Create a tangy glaze for any roasted bird by combining apricot jam with lemon juice Four Create a novel stuffing for a shoulder of pork from a well seasoned mixture of soaked dried apricots and garlic
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frozen fruit
Did you know… Apricots are no longer commercially grown in the UK. The world’s largest producers of apricots today are China, Turkey, The USA and Uzbekistan.
4%
concentrate 46
July
Trio of English Rabbit with Brandy Soaked Apricots De-bone the rabbit, removing the front & back legs and loins
Ingredients
from the saddle.
1 whole wild rabbit 100g brandy soaked apricots 8 smoked bacon rashers 100g chicken breast diced salt & pepper 50ml double cream
Confit the back legs with 3 bay leaves, 3 sprigs of thyme, 4 peppercorns and the duck fat in a slow oven at 130°C for 4 hours.
“Harvest provides us with great service the highest quality of produce, competitive prices and outstanding customer service”
Create a stock using the carcass, bones and mirepoix of
10g chopped parsley
vegetables, adding the dry cider. Reduce to one third, and
250ml duck fat
thicken if necessary. Pass the jus through a fine sieve and
puff pastry 1 carrot, peeled and washed 1 stick of celery, washed 6 bay leaves
set aside. To make the rabbit mousse, blend the diced chicken breast with any rabbit trimmings until smooth. Slowly add the double
4 peppercorns
cream and finish with chopped parsley and salt & pepper.
3 sprigs of thyme 20g butter
Placing a sheet of cling film onto a work surface, lay out the
20g flour
bacon rashers so they overlap each other slightly. Lay the two
100ml dry cider
rabbit loins at the top of the bacon, fat end to thin end
1 egg
and vice versa, leaving a small gap in the middle. Pipe the
panko breadcrumbs 1 tsp wholegrain mustard
rabbit mousse into the middle of the loins and top with strips of the brandy-soaked apricots. Roll into a ballotine and chill for 2 hours. When chilled gently poach the ballotine for 45 minutes. Remove confit rabbit legs from duck fat once chilled and gently flake the meat from the legs. Assemble ½ confit of rabbit meat into 2-3 inch ramekins, add enough jus just to cover and top with egg washed puff pastry and bake at 190200°C until golden brown. Season the other half of the confit rabbit and roll into balls; the chilled duck fat should hold them together. Roll the balls in beaten egg and panko breadcrumbs then deep fry them for 3-4 minutes.
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August July December
Dorset’s favourite American Tourist
forag ing tip This common roadside shrub is relatively easy to find and the berries and flowers are easy to harvest and prepare. Although both flowers and ripe berries are edible and nutritious, all other plant parts
Today, blueberries are farmed across the southern counties
are toxic, so be sure to pick over
of England, where with long August days and (hopefully)
your harvest and remove all leaves,
warm evenings allow them to develop a fantastic sweetness.
twigs, and stalks. Elderberries
We’re used to these juicy delights today, but it’s only in
like good sun exposure, so look
recent years that these most American of berries have been
for it in open areas. You’ll find it
cultivated commercially in the UK.
in ditches along the side of the road, and at field and wetland
A Dorset farmer, David Trehane, saw an article in the Farmers
edges. The flavour of the raw, ripe
Chronicle in 1949, offering 100 free blueberry plants to
berries is somewhat reminiscent of blackberries, but not as juicy.
anyone who wanted them. These were a gift from a parson
Cooking them greatly improves and
on Lulu Island, British Columbia, Canada and he was one of
intensifies the taste.
only four people to accept the offer. Blueberries ripen throughout the summer months, with the first harvest at the end of August, and running through September.
August - Elderberry
Unlike most berries we eat in the UK, the blueberry originates in the US. Its closest relatives are cranberries and the rather odd sounding huckleberries (as in Tom Sawyer’s Huckleberry Finn) and whortleberries. The closest European relative is the bilberry, which can still be found growing wild in some parts of the country.
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Fresh New Forest blueberries are available from Harvest Fine Foods for eight to ten weeks from the end of June. New Forest blueberries are only picked by women, as men are considered too heavy-handed!
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August
Blueberry Millefeuille Ingredients
for the blueberry cream:
for the topping:
50g Demerara sugar
180ml double cream
200g fresh blueberries
250g puff pastry
50g castor sugar
50g caster sugar
2tbs honey
1 vanilla pod, seeds only
1 free-range egg
250g blueberries / bilberries
2tbs whole milk
Method Line a large baking tray with greaseproof paper. Dust the work surface with lots of Demerara sugar and roll out the pastry. Cut out 8 rectangles about 9cm long and 4cm wide and place them on the prepared baking tray. Mix the egg, milk and honey, and use it to brush the pastry. Sprinkle with lots of Demerara sugar and put in the fridge for 30 minutes. Preheat the oven to 190° C. Remove the pastry from the fridge and bake in the oven for ten minutes, or until the pastry turns golden-brown. Remove from the oven and set aside. For the blueberry cream, put the cream, caster sugar and vanilla in a large bowl and whip until medium-stiff peaks form when the whisk is removed from the bowl. Fold in the blueberries, then scoop the mixture into a piping bag fitted with a 1cm/1⁄2in straight nozzle. Place one of the pastry thins on a serving plate. Pipe blobs of blueberry cream over the pastry, then put another pastry thin on top and repeat with one more layer. On the top layer, place the blueberry topping. Garnish with blueberry crisp, steep blueberries and blueberry spaghetti (made with agar agar and crisp film, all available from Harvest Fine Foods).
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“I’ve worked with Harvest for 10 years. I keep using them for consistently excellent customer service, great prices and a wide range of top quality produce which is important when you prepare from scratch.”
Maciek .Kijewski 52
“This is the closest to scratch you can get, this jelly bouillon lets my flavours really shine� Mark Sargent Rocksalt, Folkestone
NEW
Your best just got better Get a free sample* at knorrjellybouillon.co.uk 53
*Terms and conditions apply. Open to UK bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. Limited to 4000 samples. To apply submit your details at www.knorrjellybouillon.co.uk. Closing date for receipt of applications is 23.59GMT on 31 December 2015 or when samples run out. See www.ufs.com/knorrjellybouillontermsfor full terms and conditions.
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July August
Wheat
Here are our best bread tips: •
Your flour will determine how your bread turns out. There are lots of great white bread flours, though all are slightly different, so try to stick to one variety and then you won’t need to constantly adjust timings. The tastiest breads usually incorporate other grains or seeds – never compromise on quality here, as poor rye or millet flour will always produce mediocre bread
•
Wetter is better. This is the most important bread rule. Your dough should be sticky and should almost flow rather than fall. Though harder to handle initially, it will rise higher, hold a better shape, and produce a tastier and more even loaf. And remember that the bran in the wholemeal absorbs extra water.
•
Prove bread cold whenever you can. This will slow down the yeast and stop it producing lots of nasty off-flavours associated with a hot fermentation. Never put your dough in an airing cupboard or warming drawer.
•
Proving is more important than kneading. Don’t knead for too long, unless you want to. Instead, replace kneading with an extra hour or two proving at room temperature. Instead, focus your efforts on learning how to shape your breads well. This makes much more of a difference to your final loaf.
•
Season your bread well. Salt is a natural antioxidant and not only adds taste but helps bring out the flavours. Salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Finally, salt slows down fermentation and enzyme activity in dough, as the salt crystals draw water away form their environment
•
Don’t forget soda bread! In British restaurants, our chefs almost always serve leavened bread (made with yeast), but soda bread can be made quickly and easily, and makes a great and different tasting accompaniment to starters such as terrines, soups and salads.
10 facts ever y chef shou ld know 1. Today’s wheat crops can trace their origin back over 10,000 years 2.to two types of wheat that grew wild in the Middle East Wheat is a type of grass with a very swollen grain
3.“hard” wheat is high in gluten and used to make bread; “soft” There are three types of wheat grown in the UK – high grade wheat is used in biscuits, cakes, sauces and other culinary products; and low grade wheat is used for animal feed
4.remainder is used for human consumption 5.10 million loaves of bread are made in the UK every day The bagel is the only traditional bread product that is boiled 6.before baking 7.Wheat is the world’s most important crop is the world’s largest producer of wheat – and the UK 8.China ranks twelfth 40% of wheat grown in the UK is used for animal feed – the
of wheat milled for flour in the UK is also UK grown - this 9.80% used to be much lower, with most flour milled from US and Canadian wheat, but the quality of the UK crop has improved beyond recognition in recent years are two wheat crops in the UK – winter wheat is planted 10.There from October to December, and harvested in August and September, whilst spring wheat is planted from Jan-March and also harvested in August
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August IMAGE BY ELECTRIC EYE
Black Olive and Rosemary Sourdough
Product listing flour ”00” pasta flour Molino 100% Rice flour Bread improver
Ingredients
Place the traditional organic white flour,
1.2kg traditional organic
sourdough starter and water into a mixing bowl
Buckwheat
white flour
and blend for 30 minutes.
Ciabatta rustica flour
Once mixed, add the salt and the chopped
Corn masa flour (white)
300g sourdough starter (organic dark rye flour) 60g extra virgin olive oil 200gm pitted Kalamata olives
Kalamata olives along with the rosemary. Rest for 30 minutes, stretching and folding the dough three times. Rest the dough for a one further hour. Cut and shape the dough then prove for a final
Cornflour De Seigle T85 rye flour Evenlode strong bread flour Gluten free white bread flour
1 -1.5 hours
Granary flour
Bake the dough in a hot oven at 250°C for 5
Mexican flour
minutes then reduce the temperature to 220°C and bake for a further 35-40 minutes.
Organic spelt flour (brown) Organic spelt flour (white) Organic traditional white bread flour Pain de Campagne flour Plain white flour Potato flour Premium white organic flour Rye flour Self raising flour Stoneground 100% light rye flour Strong white flour - type 45 Strong white flour - type 55 Wholemeal strong bread flour
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ch
ef
Planning a Wedding? Bring out the cheese
Cheese wedding cakes are the latest trend for weddings and are getting more popular by the day, with cheese manufacturers across the country experiencing increased demand for these savoury delights. A few enlightened individuals first enjoyed a cheese wedding cake way back in 2004 and the trend has grown from there – with good reason. Allow 100g of cheese per person – or if you are incorporating the cheese wedding cake into a buffet or sit down meal you could halve that quantity
1.
Use taste as the main deciding
2.factor for the selection of
cheeses and include a selection to appeal to everyone
like a normal wedding 3.Just cake, remember to use the
heavier, harder cheeses on the bottom, and the softer ones on the top
adventurous and order a 4.Be British cheese you have never
tried before. These often have a rich heritage which can make a great talking point at a wedding
particularly strong 5.Avoid smelling cheeses, especially in
summer. If a strong cheese is a must check that the venue is sufficiently air conditioned
© paulunderhill.com
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Look at all the options – for example, you could put a mini cheese wedding cake on each table for an unusual talking point
6.
Always decorate the cake with fruit or edible flowers. Ivy and other toxic decorations are not a good idea and bulbs such as tulips should have the stems wrapped
7.
Fine Foods are able to 8.Harvest recommend different cheeses including those from local producers. Many cheeses are available in smaller quantities for you – and the couple – to sample
’s
n
Loosehanger Chilli & Nettle av.3.0kg Loosehanger Nettle & Wild Garlic av.3.0kg Loosehanger Oak Smoked av.3.0kg Loosehanger Original av.3.0kg Loosehanger Pepper & Beer av.3.0kg New Forest Nanny av.3.0kg Old Winchester av.5.0kg Rosary Goats Log Smoked Lyburn av.5.0kg Tunworth Soft White Hart Winchester av.5.0kg Dorset Blue Vinny av.1.5kg Nanny Williams Blue av.1.5kg New Forest Blue av.1.5kg Old Sarum av.1.5kg Godminster Heart
English cheeses
Bath Soft Organic Cheese
Think about the colour
Wyfe of Bath Cheese av.3.0kg
you use, and fit the cheese wedding cake with the theme of the rest of the day.
s
Hampshire Rose av.3.2kg
Cornish Yarg Baby av.1.0kg
10.combinations of the cheese
te
Local Cheeses
Always look at the cheese you want to use and make sure that the sizes are evenly graduated. It doesn’t look as good if the cheese sizes are too similar or too far apart
9.
o
Cornish Yarg Wheel av.1.8kg Somerset Brie av.2.0kg Somerset Brie av.1.0kg Ticklemore Goats Cheese av.1.6kg Bosworth Leaf Round Cerney Ash English Goats Pyramid Croxton Cheddar Block av.5.0kg
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CH
EF
Harvest’s Rough Guide to Sous Vide”
type
thickness
temperature
cooking time
Wild Seabass
140g thick cut
50°C
30 mins
Pollock
150g, 2cm thick cut
60°C
40 mins
Cooked Lobster
1 kg
54°C
35 mins
Scallops (hand dived)
2.5cm
56.5°C
30 mins
Cooked Langostine
Large
60°C
15 mins
“Sous vide” is a French phrase that is translated as “under vacuum.”
type
weight
temperature
cooking time
Fillet of Beef
180g
56.5C
25 mins
Loin of Lamb
200g
55 C
25 mins
Venison Loin
200g
55°C
1 hr
Leg of Lamb
2 kg
56.5°C
10 - 48 hrs
Baby Pork Ribs
700g
64°C
48 hrs
Beef Onglet
1 kg
57 °C
26 hrs
type
weight
temperature
cooking time
Chicken Breast (Bone in) 200g
64°C
45 mins
Chicken Leg/Thigh
250g
71°C
4 - 8 hrs
Confit Duck Leg
250g
82 °C
8 hrs
Duck Breast
200g
54°C
1.5 hrs
type
amount
temperature
cooking time
Root Vegetables (Beets, Carrots, Celery Root, Parsnips, Potato, Turnips)
Bunch
84°C
1 - 2 hrs depending on size
3. Consistent results Sous vide ensures consistent results by eliminating hot and cold spots – perfect for chefs seeking effortless perfection.
Tender Vegetables (Asparagus, Broccoli, Cauliflower, Corn, Aubergine, Fennel, Green Beans, Onions, Peas, Squashes)
Bunch
84°C
15 mins
4. Effortless meal preparation Turn on your water bath, set the temperature and time and walk away.
type
thickness
temperature
cooking time
Firm Fruits (Apple, Pear)
2.5cm
80°C
20 - 30 mins
Soft Fruits (Peach, Apricot, Plum, Mango, Papaya, Nectarine, Strawberry)
5cm
80°C
15 - 20 mins
type
Weight
temperature
cooking time
Soft Cooked in Shell
NA
62°C
1 hr
Scrambled
NA
75°C
1 hr
Pasteurised in Shell
NA
57°C
1 hr
Sous vide allows chefs to consistently prepare food to the perfect level. Chefs simply set the temperature of the water bath, submerge the food, and then walk away. Since the temperature of the bath will never get above the desired temperature, the food will never over cook. Many top chefs like to finish their food by searing it. Essential kit • Kitchen clamp-style vacuum sealer (critical to seal in flavour: it is this that retains the moisture and allows you to control the cooking perfectly) • Temperature controlled water bath (these vary, but only the more sophisticated models allow you to use liquids. Always read the instructions for your machine)
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• Food grade vacuum seal bags (sometimes called vac pacs) • Accurate measuring devices (weight and timings are both incredibly important in sous vide cooking) Why cook “sous vide”? 1. Delicious fresh tastes and textures Sous vide cooking allows chefs to retain the texture of great produce. Light seasoning is often all that is needed to bring out the flavour of high quality seasonal ingredients. 2. Healthier cooking technique Unlike with other cooking methods, butter and marinades are not necessary because sous vide cooking locks in food’s nutrients and moisture. Adding stock or milk to the bag would create a poached effect.
5. Cleaning Chefs can simply drain the water, throw away the sous vide bag, and approach the cleaning of the water bath like you would the rest of your kitchen.
Cooking Time and Temperature One of the most important questions when cooking sous vide is, “at what temperature should I cook this food?”. There is no definitive answer, as this will vary depending on the recipe and desired effect, and on safety concerns, but here is our rough guide.
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CA L L OU R SA L E S TE A M O N 01202 470444
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British Seasonal fruit & VEg
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MARCH APRIL MAY JUNE JULY AUGUST Beetroot Broccoli, purple sprouting Brussels sprouts Cabbages Cauliflower Chard Chicory Endive Garlic Kale Leeks Lettuce Nettles Onions Onions, spring Parsnips Potatoes Radishes Seakale Sorrel Spinach Squash Turnips
Broccoli, purple sprouting Cabbages Cauliflower Chard Dandelion Endive Garlic Garlic, wild Lettuce Mushrooms, morel Nettles Onions Onions, spring Potatoes Potatoes Radishes Seakale Sorrel Spinach Spring greens Turnips Watercress Apples Rhubarb, outdoor
Asparagus Beans, broad Beetroot Cabbages Cauliflower Chard Dandelion Endive Garlic Lettuce Mushrooms, morel Nettles Onions Onions, spring Peas Potatoes Radishes Rocket, wild Seakale Sorrel Spinach Spring greens Turnips Watercress Apples Elderflowers Rhubarb, outdoor
Apples Pears Rhubarb, forced
Artichokes, globe Asparagus Beans, broad Beetroot Broccoli, calabrese Cabbages Carrots Cauliflower Chard Cucumber Dandelion Endive Garlic Lettuce Onions Onions, spring Peas Potatoes Radishes Rocket, wild Samphire Sorrel Spinach Spring greens Turnips Watercress
Loganberries Raspberries Redcurrants Rhubarb, outdoor Strawberries
Apples Blackcurrants Cherries Elderflowers Gooseberries
Seasonal treat 63
New in season
In season
Last month
Artichokes, globe Beans, broad Beans, French Beans, runner Beetroot Broccoli, calabrese Cabbages Carrots Cauliflower Chard Cucumber Dandelion Endive Fennel Garlic Kohlrabi Lettuce Onions Onions, spring Peas Potatoes Radishes Rocket, wild Samphire Shallots Sorrel Spinach Turnips Watercress
Elderflowers Gooseberries Loganberries Raspberries Redcurrants Rhubarb, outdoor Strawberries
Blackcurrants Blueberries Cherries
Artichokes, globe Aubergines Beans, broad Beans, French Beans, runner Beetroot Broccoli, calabrese Cabbages Carrots Cauliflower Chard Courgettes Cucumber Dandelion Endive Fennel Garlic Kohlrabi Leeks Lettuce Mushrooms, wild Onions Onions, spring Peas Potatoes Pumpkins Radishes Rocket, wild Samphire Shallots Sorrel Spinach Squash
Sweetcorn Tomatoes Turnips Watercress Apples Blackberries Blackcurrants Blueberries Cherries Cobnuts Loganberries Pears Plums Raspberries Redcurrants Strawberries
From Store 64
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Vegetable
GRAIN 1 CUP
WATER CUPS
MINS
GRAIN 1 CUP
WATER CUPS
MINS
Amaranth
2
30
Quinoa
2
20
Buckwheat
2
15
Basmati Brown
2
25
Bulgar Couscous
2 1
15 10
Basmati White Brown Rice
1½ 2
15 40
Millet Polenta
2
25
2½
45
5
35
Wild Rice White Rice
1
15
Tip
Soaking grains reduces cooking times.
Artichoke Asparagus Beetroot Broccoli Cabbage Carrots Cauliflower Corn on Cob Courgettes Green Beans Parsnips Peas Potatoes Spinach Sprouts Swede/Turnip
Tip OVEN (190˚C/375˚F/GAS 5)
COOKING TIME
INTERNAL TEMP
BEEF
190˚C
Rare Medium Well Done
20 mins per 450g/1lb 25 mins per 450g/1lb 30 mins per 450g/1lb
+ 20 mins + 25 mins + 30 mins
60 ˚C 70 ˚C 80 ˚C
LAMB
190˚C
Rare Medium Well Done
20 mins per 450g/1lb 25 mins per 450g/1lb 30 mins per 450g/1lb
+ 20 mins + 25 mins + 30 mins
60-70 ˚C 70-75 ˚C 75-80 ˚C
PORK
190˚C
35 mins per 450g/1lb
+ 35 mins
80-85 ˚C
CHICKEN
190˚C
25 mins per 450g/1lb
+ 25mins
80-85 ˚C
Advice: Ensure that any meat that has been frozen is completely defrosted before cooking. Leave roast to rest in a warm place for 10-20 mins after cooking. Use an instant-read thermometer placed into the centre or thickest part of the meat to check that the minimum internal temperature has been reached. Ensure that all food is fully cooked and piping-hot before serving. For poultry, ensure the juices run clear i.e. when the meat is pierced with a knife no blood runs out. If in any doubt, do not serve food undercooked and refer to the meat’s packaging instructions or your oven’s manual.
Boil
Steam
mins
mins
30-40 8-10 60-90 6-8 5-10 10-15 10-15 10-15 5-10 10-12 20-25 7-10 15-20 3-4 10-15 15-30
25-30 4-5 5-6 5-6 5-6 5-6 8-10 5-10 5-10 3-5 10-12 2-5 8-10 -
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Overcooking vegetables degrades vitamin content. Aim for al dente with crunchy bite.
HOW TO ORDER
We deliver to kitchens right across the Southern Counties. Orders placed by midnight are guaranteed for next day delivery subject to product availability.
Ordering by phone:
Monday-Friday 8am – 4pm and 8pm – midnight Saturday 8am – 11.30am Sunday 8pm – midnight
Online ordering: Order from our full range online, 24 hrs a day, 7 days a week. Contact us for an account code and to set up a password. 01202 470444 www.harvestfinefoods.co.uk Terms and conditions apply
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