Newsletter

August 07  

Dear Customer,

Welcome to the Trinity August Newsletter.

Trinity are very proud to have been nominated for the 2007 Time Out Food Awards as 'Best Local' this award is voted for by the public and we have some strong competition. It would be great to win if you would like to vote for Trinity and your favourite places in other categories please cast your vote with Time Out by following this link:
http://www.timeout.com/competition/edawards2007

Don't leave it too late Closing date: Friday September 07 2007

This Month
Thoughts for Food.
Three more kitchen essentials #4.
Last months Italian Night at Trinity.
Where does it all come from?
What's great in August
Great recipes for the month of August.

Thoughts for Food

We have finally managed to launch “thoughts for food” which is our version of a MasterClass, we are hoping to build up a reputation for accessible learning in a restaurant environment. The classes involve visual demonstration, verbal tuition and recipes followed by lunch. The classes start at the beginning of August and take place every fortnight. The full list of subjects is displayed on the website and "Food for kids" will begin in the New Year with hands on classes for children with an interest in food.

I am part of the Adopt a School program with the “Academy of Culinary Arts” and will begin teaching at a school in South London in September.

As a brief overview these classes cover two subjects per session, last 11/2 hrs and include light refreshments, lunch relative to the subject and a whole bunch of recipe cards. Classes are £50 per person all inclusive for the remainder of the year.

We also supply gift vouchers for these classes.

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Kitchen essentials number 4

Three more every day must have kitchen ingredients:

- Risotto rice we use Arborio rice for all risottos as it swells and takes on the liquid content well, cooks evenly and is great quality rice. A great way to enhance your rice is to leave it in a sealed container with fresh truffles. It works the same way with pudding rice and fresh lavender for a really interesting rice pudding!

- Maple Syrup a product that is always at hand to me, great with everyday deserts, ice cream and waffles obviously but we use it to make a glaze for our old spot pork bellies, make a vinaigrette for our confit duck salad and is a great way to glaze turnips. There are many varieties but as with anything you get what you pay for, I tend to cook with a less expensive brand and pour the great stuff over my ice cream!

- Fennel seeds are a great way to inject flavour onto flatbreads and enhance shellfish stocks. Although they are a dried ingredient fennel seeds carry their flavour well. We use them a lot, be cautious not to serve them not cooked as the raw flavour can be a bit bitter, readily available, a larder must have.

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Last months Italian Night at Trinity

The Italian night we previously mentioned was a real success with “Wines of the World” coming up trumps with some cracking Italian wines from a 2002 Brunello di Montalcino to a pecorino Cladora that was a real surprise match with the cured wild boar and marinated artichokes. We have planned a Spanish food and wine matched night in conjunction with Bibendum and for this I will be traveling to Spain to meet the favored producer and bring back some of the rarer selected ingredients for the night (someone has to..)

This promises to be a cracking evening and is on Monday 29th October.

The next event will be on Monday September 24th for full details please see our website.

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Where does it all come from?

At the heart of our philosophy at Trinity and something that has always been very important to me is not just seasonality of ingredients, but also dedicated traceability ensuring our customers right to know the source of all our ingredients, while at the same time displaying our responsible approach to conservation and sustainability.

At Trinity we use as many of the country’s artisan suppliers and knowledgeable growers as possible and are dedicated to promoting such products as line caught fish and hand dived shellfish, ensuring no dredging and destruction of the seabed and outdoor reared organic meat.

We’ve established significant relationships with all our suppliers who share our vision and your right to know where all our food comes from.

Keep checking our website where we will shortly have a comprehensive list of all our suppliers allowing you to enhance your dining experience at Trinity

As an example; for our Classic Sunday lunch we use a Rib from a rare breed Anglian beef from Pulfords farm in West Bergolt they hang for 28-30 days. These animals are fed on a 100% natural cereal base and finished on the Dedham vale pastures.

We know this because we have visited them!

What's great in August

With summer holidays in full swing and everyone we know running to escape the shocking English weather we thought a simple summer salad and a great idea with blackberries would go down well.

Crops of berries in general have been slow and prices high due to the weather but shopping around will yield some fantastic flavoured strawberries and raspberries now and blackberries towards the end of the month.

If you can get hold of them, Italian watermelons and flat or “squat” peaches are amazing right now.

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Our website has all up to date information regarding:
Sunday lunch
 Master classes
 Tasting menus
Upcoming events

Looking forward to seeing you soon. Please click here to visit our website

Adam Byatt
 P.S. - We have some amazing news to share regarding Trinity next month!

T  R  I  N  I  T  Y
 4 The Polygon
Clapham Common
London SW4 0JG

Reservations: 0207 622 1199

www.trinityrestaurant.co.uk
dine@trinityrestaurant.co.uk

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  Recipes

July 07  

Blackberry and Pear Trifle with Hazelnut Shortbread

I know this looks complicated but honestly in under an hour you will have a master Trifle to impress the most discerning of guests!

 Method
Put the blackberries and castor sugar in a small bowl. Cover with cling film and leave in a warm place for two hours.

Once the juice is ready Strain through a fine sieve or muslin cloth and measure the juice.

Use 1 gelatine leaf per 100ml of juice. Place gelatine in iced water to soak and lightly warm juice. Dissolve gelatine leaves in juice, set in bottom of (6) tall glasses. Jelly should set in 20-25 minutes. Set aside in the fridge.

   

Ingredients
Blackberry Jelly
500g Blackberries
3Tbl Caster Sugar
5 Leaves Gelatine
50ml Water
 
 

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Pear Compote

 Method

Reduce Poire William by half in a small pan. Set aside to cool.

Peal, quarter and core the pears, cut into large chunks. Melt butter and sugar in a heavy based saucepan over a low heat. Cook until a light caramel colour forms.

Toss in pear and cook uncovered for 5 minutes then cover the fruit with a round piece of greaseproof paper. Cook on a medium heat for 10 minutes until the pears are soft.

Blend or mash to a rough compote. Cool and set aside
 

   

Ingredients
3 Comice Pears
25g Unsalted Butter
70g Caster Sugar
100ml Poire William (if available)
 
 
 







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Creme Chantilly

 Method

Whip ingredients to a thick consistency (Be careful not to over whip, the cream will thicken on standing).

   

Ingredients
300ml Double Cream
2 Tbl Caster Sugar
½ Vanilla Pod - deseeded
 
 
 

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Hazelnut Shortbread

 Method
Mix all ingredients with a wooden spoon. Chill in fridge.

Roll in a square or rectangle shape on a baking tray. Half bake at 170°C for 5 minutes. Leave to cool.

Cut into squares or rectangles and rebake at the same temperature.

Sprinkle chopped hazelnuts on top.

 To Build Trifle

Layer on top of Jelly in this order: Pear Compote, Hazelnut Shortbread, Creme Chantilly.

We recommend you drink Vouvray demi-sec appellation from the Loire Valley with this dessert. It is readily accessible. Chinon works perfectly with pear and halzenut and compliments all berries, the producer Domaine Champalou makes a great 2003 vintage, quite rich with elegance

   

Ingredients
100g Unsalted Butter
110g Soft Flour
70g Sugar
60g Grated Hazelnuts
 
 















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A Salad of English Peas, Ricotta, Cured Salmon and Chive Bilinis

Serves 4

 Method
Cut salmon into large blocks and freeze (to make slicing easier).

For Bilinis; mix flour, yeast and salt with a wooden spoon. Add warm milk, until mixture is a thick liquid (almost paste). Cling Film and leave in a warm space to prove (approx 10-15 minutes).

Whip egg whites until firm. Carefully fold egg whites into mix. Transfer into clean bowl, cling film until needed.

Boil English Peas for 3 minutes, Broad beans for 2 minutes.

Prepare hot pan, lightly buttered and cook blinis until lightly brown on both sides (approx 3-4cm in diameter).

Slice Salmon thinly and cure for 1 minute using the mix above.

Scatter all finished components onto large plates.

We recommend you drink Albarino, a lovely Spanish grape from Rias Beixasto match this salmon dish, it is readily available and works perfectly with the richness of the salmon and the freshness of the limes, I suggest the A20 Albarino 2005 of Castro Martin.

   











 

 Ingredients
Filleted Orgainc Salmon 100g
10 pods of Broadbeans
English Peas 100g podded
 
Blinis:
150g Flour
Large Marble of Yeast
Warm Milk
Pinch Salt
4 Egg Whites
 
Lime Cure:
5 Limes (juiced and zested)
100ml Olive Oil
Maldon Salt










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