|
What's Cooking
February is always a bit of
a battleground for
ingredients. Winter is still
here but no longer welcome
and rushing into the spring
crop will only deliver
disappointment…my advice is
to source great roots and
shellfish and make the most
of the tougher cuts for the
last of this years braising.
Get stuck into rhubarb.
Choose the English Rhubarb
Triangle that's not too big
but needs ample sugar to
bring it to life.
Crabs, razor clams, cockles and oysters are all still
eating well and provide a
touch of light and
deliciousness before the
richness of winter cooking.
We are using a lot of
beetroot, Jerusalem
artichokes and if the frost
stays away the purple
sprouting broccoli is
amazing. We serve it boiled
in well salted water with a
grate of parmesan.
Last of the blood oranges are worth a morning juice,
jelly or even a trifle or
two.
<TOP>
Thoughts for Food"
Following the success of
last year's master classes
at Trinity, we have launched
the curriculum for 2008.
This season includes "foodie
kids" (I know, I must be
mad...) "Sharper cooking"
with a session dedicated to
the most important piece of
equipment in your kitchen.
And a session on nothing but
kitchen secrets. This is all
available to view and book
on our website. http://www.trinityrestaurant.co.uk/events.html
Valentine's Day:
For all of those who did not
manage to get a table this
year, here is a tip for a
DYI Valentines.
Yes oysters, asparagus and
chocolate but it's
predictable, asparagus is
not in season and chocolate
should be saved for later...
Choose dishes to share like
a whole grilled lobster,
rack of lamb (ask for new
season as its great and
cooks quickly!) Try a big
bowl of ice cream with
double espresso and hot
caramel poured over to
share, the Italians call
this an Affogato. Happy
cooking!
<TOP>
"Abel" to make the most of
your veg box!
The question I get asked
most in the restaurant is
"what do I do with the
veggies in my weekly veg
box".
My advice would be a cheats'
roast dinner! Wash and chop
the vegetables into similar
sized pieces, place them in
a roasting dish and add as
many chicken thighs as
required. Mix the lot with
plenty of olive oil, plenty
of salt and pepper and a
bunch or rosemary, cook in a
hot oven for 20 minutes and
turn the oven down for a
further 10.... A great,
simple and easy way to use
those veggies.
Whatever is left over take
some time and make a great
soup with the rest, use one
third water, cream and milk
as the base liquid, cook it
quickly with lots of
seasoning to retain the
flavour and freeze what you
don't use - nothing better
than a great home made soup
for lunch that you haven't
had to make!
<TOP>
Corker!
Our wine this month is
Marmesa Syrah 2005 from
California - it is a
superbly-balanced, ripe wine
with juicy red cherry and
blackberry fruit flavours.
Smooth and seductive it has
plenty of Californian
sunshine but is neither
sweet nor jammy. Elegance
and restraint are the
hallmarks here with a
delicious savour edge to the
long, fresh finish. This
wine works really well with
a Sunday Roast pork. This
wine is readily available
for under £10 from Wines of
the World and Oddbins.
<TOP>
What's happening
Mothers' Day
Sunday,
2nd of March (don’t say we
did not remind you) is fast
approaching once again and
this year we will be running
an extended lunch service.
We will open from 12.30pm
and last orders will be at
5pm you will be able to view
the Mothers' Day menu on our
website from the 25th of
February. Our Group Roast
options will also be
available, if you would like
to treat your mother and the
rest of the family to a
relaxing Sunday lunch at
Trinity please call 0207 622
1199 or e-mail
dine@trinityrestaurant.co.uk.
Teaching
I am attempting to teach 14
children at the Lambeth
Academy school the basics of
food, cooking and getting
out of bed... on behalf of the
Academy of Culinary Arts "adopt a school" program, we
take a trip to New Covent
Garden market next month to
select the dishes for the
dinner party we are cooking
at the Trinity Hospice in
Clapham.
Taste
We have signed up to this year's "Taste" festival in June... More about this next time..
We are working with North
Street Potters around the
corner from us to further
develop our unique crockery
for Trinity, the first of
which will be launched on
Valentine's Day...
www.northstreetpotters.com
To view our great value Lunch Menu or Sunday Lunch Menu please click here http://www.trinityrestaurant.co.uk/menu.html
Best regards and happy
cooking for the month of
Feb!!!
Looking forward to seeing
you soon.
Please
click
here to visit our
website.
Adam Byatt
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>
|
