|
 |
|
|
|
|
|
Dear Reader,
We would like to take this
opportunity to wish you all
a very Merry Christmas and a
TRULY prosperous new year.
We would also like to thank
our customer’s dearly for
their support and patronage
over the past year and we
look forward to seeing you
again in the New Year.
I have enclosed a couple of
recipes that should see you
swing through the Christmas
festivities and make the big
days cooking a blissful
affair. |
|
|
|
|
What's happening - All the
latest news from our world
January
Not wanting January to get
folk down, and to entice you
to feel great about the New
Year and of course to join
us for dinner, I have put in
place a set menu that really
will be hard to beat in
terms of value and quality.
It’s based around the French
idea of a "menu prix fix", a
smaller choice of menu, and
a price befitting of January
budgets. This menu will be
offered Monday - Thursday
for dinner and be available
alongside our a la carte
menu. The menu will be
priced at £20 for three
courses all night. All we
ask is that you pre book
your table and let us know
you will be dining from this
menu.
MasterClasses
If it’s inspiration you are
after then there are places
available on the upcoming
2009 Thoughts for Food,
master classes where I teach
everything from pickling
fruit vegetables and curing
meat to learning the basics
of cheese, a wine class or
the butchery of a whole
middle white pig.
Whatever takes your fancy or
even for those last minute
forgotten Christmas gifts,
prices start at just £50,
please contact Daisy on 0207
622 1199 or
view
the 2009 calendar here
New Year’s Eve
Should you still be
pondering over how to see in
the New Year, come and join
us at Trinity? We still have
a few tables left and are
offering a wonderfully
seasonal menu befitting of
such a celebration. For more
information or to make a
reservation please contact
Daisy on 0207 622 1199 or
daisy@trinityrestaurant.co.uk,
or view the menu and book
online
www.trinityrestaurant.co.uk!
<TOP>
Some tips from our newly
appointed Sommelier Rupert
I would like to formally
introduce our new resident
sommelier who will be on
hand to guide you through
our ever growing List.
Rupert joins us from time
spent in some incredible
restaurants and has spent
time touring Vineyards in a
bid to develop his passion.
A note from Rupert
I often get asked by
customers what I like to
drink at home, well if I’m
honest, then after a long
day wine tasting nothing
hits the spot quite like a
palate-cleansing cold beer!
But one of my wine rack
staples is a great value
wine that I came across
whilst travelling through
the wine regions of South
Africa this year. I visited
Boekenhoutskloof in
Franschhoek after previously
tasting their Syrah at a
blind tasting in New
Zealand. What I discovered
was that even their cheapest
wines were incredibly
palatable.
The range they are producing
for the supermarkets and
wine retailers goes under
the name of Porcupine ridge
and my favorite is without
doubt the Syrah.
Marc Kent, the winemaker
uses fruit from all across
the SA wine regions for his
wines, even for their top
cuvees, something pretty
unheard of over here in
Europe. All the Syrah for
this particular wine comes
from Schalk Burger senior’s
(father of the Springbok
flanker, rugby fans)
Welbedacht farm in
Wellington. This fruit is
producing a wine that is
packed with berries on the
nose, but with a nice floral
and black pepper aside. On
the palate there is plenty
of fresh blackberry
character finishing with a
slightly peppery, savoury
character. The reason this
always has a I’ve found it
in Sainsbury’s for £5
before!
This is the perfect wine to
stock up on for impromptu
Christmas drinks, so you can
save the really good stuff
for the big day.
My tip for wine at Christmas
is that if there are more
than six guests and you all
like a glass of wine, then
pop down to your local
independent wine shop and
invest in a good magnum or
three, I normally buy one
Champagne, one white for the
starters, and a stellar red
for mains. Plus a small
bottle of either a
Rutherglen Muscat from Oz or
a Moscatel sherry to go with
the Christmas pud. If anyone
has any room left after that
lot, then I suggest you pass
them the Porcupine ridge.
Porcupine Ridge Syrah 2007
is available in branches of
Tesco, Waitrose, Oddbins,
and Sainsbury’s.
Happy Christmas!
Rupert
<TOP>
Some Christmas cooking Tips
-
As a rule of thumb 1kg
of turkey feeds one
person, so a 6kg bird
will easily feed 6
people
-
Roast the turkey crown
at 200c for the first
hour then turn it down
to 160c for the
remainder of the cooking
-
Place a spike into the
thickest part of the
breast to check if the
bird is ready, the
juices should run clear,
not bloody
-
Place a small pan of
cold water in the oven
with the birds as this
will help them stay
moist
-
You will need to rest
the birds for a minimum
45 minutes after
roasting to enjoy a
relaxed and rested piece
of meat
-
To make a great duck,
turkey or goose broth,
re roast your carcass
for an hour with a
selection of vegetables,
cover with water, simmer
for two hours and chill
to remove any fat.
-
Serve a light starter
before the main course,
I would suggest a non
dairy based chestnut
soup, or simply buy a
side of smoked salmon
whole and carve it at
the table, this is both
easy and light
Merry Christmas!
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
<TOP>
|
|
|
|
|
Christmas stuffing
Makes: enough for 6 people
Method
1. Fry the onion in a hot pan,
add a splash of olive oil, fry until
dark brown. Cool these before mixing
into the sausage meat
2. chop the sage
3. mix together all of the
ingredients and leave to stand overnight
4. place the stuffing onto tin
foil and roll tightly, bake for 1 hour
at 190c
5. alternatively bake in a baking
tin at 180c for 45 minutes and cover for
the last 20 minutes leave the stuffing
to stand for 20 minutes before serving |
|
 |
Ingredients |
|
500g sausage meat |
|
50g dried cranberries |
|
2 onions diced |
|
½ bunch sage chopped roughly |
|
50ml brandy |
|
10g salt |
|
50ml Port |
|
50ml Madeira |
|
Black pepper |
|
150g foie gras |
|
1egg |
|
50g breadcrumbs |
<TOP>
|
|
Braised Beef Short Rib and Onion Cottage
Pie with Bone Marrow and Organic Carrots
This sits as one of my favourite dishes
for Boxing Day.
Makes: 5 main course portions
Preparation
1. Roughly chop your vegetables
into 3 cm or so, then dice, keeping them
the same size and wash them well.
2. Thinly slice the onions and
cook them down slowly in vegetable oil
to caramelise. When these are suitably
brown, remove and retain.
3. With a large knife, cut the
short rib through the meat that lies
between each bone so that the joint is
segmented into 4 pieces.
4. Boil together the butter and
milk and reserve to make the mash
potatoes.
5. Thinly slice 4 of the carrots,
place them into a pan and cook them
slowly in olive oil and a good hand of
seasoning until caramelised all over,
retain these for later.
6. Place a thick bottomed
casserole pan onto a medium heat and add
a splash of vegetable oil.
7. Preheat the oven to 195°C.
Method
1. Place sliced and lightly seasoned
short ribs into the very hot, thick
bottomed casserole pan and colour
lightly on all sides. Once coloured all
over, remove them from the pan and rest
on a cooling rack.
2. Place the now empty pan back
on the heat and add the roughly chopped
vegetables, star anise, peppercorns,
garlic and thyme and cook for 5 minutes
or until golden.
3. To the same pan, add the port
and then the wine and allow this to
reduce by ¾.
4. Add your short ribs back into
the reduced wine and add the vegetables
and any juices that have gathered in the
resting tray. Cover with brown stock and
bring to a simmer.
5. Skim off any impurities, cover
the pan with a greaseproof-paper lid and
then place into the preheated oven and
cook for just under three hours until
the meat is tender and falling off the
bone.
6. When the braised short ribs
have cooled, take the meat out of the
cooking liquid and pass the cooking
liquid through a fine sieve.
7. Place the liquid back into a
pan and reduce by half skimming off any
impurities during the process.
8. Remove the meat from the
bones, discard any sinew and shred the
meat with your fingers, combine the
reduced cooking liquid with the picked
down meat.
9. Add the caramelised onions,
the roasted carrots, and ½ a bunch of
picked thyme to this mix.
10. Place the meat evenly into 4
Le Creuset pots, or earthenware
casserole pans, allowing a space for the
bone marrow. Place a bone marrow in the
middle of the mix. The bone marrows
should be centre cut and be
approximately 4 inches tall, otherwise
they will overcook.
11. To make the mashed potato:
gently boil the peeled potatoes with
salt and, when cooked, drain and either
mash or put the potatoes through a
potato ricer or mouli. Add the milk and
butter that has been boiled together
previously. Check the seasoning on the
mashed potato and place this into a
piping bag.
12. Pipe the mashed potatoes on
top and fill the bones with sprigs of
rosemary and thyme. If you don’t have a
piping bag simply spoon the mash across.
13. Place dish in the oven and
cook for 12 minutes or until the
potatoes are golden on top. Set the
rosemary alight and serve immediately. |
|
|
Ingredients |
|
2 Jacob Ladders (beef short ribs) 4 kg
in weight including bones |
|
300 ml red wine |
|
100 ml port |
|
10 g peppercorn |
|
4 star anise |
|
6 carrots |
|
6 medium onions |
|
1 leek |
|
1 small bunch of thyme |
|
1 head of garlic |
|
vegetable oil |
|
4 litres brown stock |
|
4 x 4 inch bone marrows, cleaned
of any sinew |
|
3 large King Edward potatoes |
|
200 ml milk |
|
200 g butter |
|
<TOP> |
|
|
|
