Newsletter

  

Dear Guest,

Welcome to the Trinity newsletter.  
                                              

In this newsletter:
What's seasonal
Prix Fixe menu
Mother's Day
Trinity wines
Thoughts for Food
Recipes

What's Seasonal

All I hear lately regarding food is cheap, affordable, frugal and eating on a budget. I'm inclined to think that whilst the chips are down the reins must be tightened, but surely not with a compromise on food quality or substance? I watched a cooking show recently (this is rare!) which pinned its whole show on budget cooking out of tins. Yes, the belts have to tighten and I appreciate that the yacht may go on hold, this month. But surely, a decent plate of food is essential in preventing a recession of the soul! Perhaps this is a time to gather around and cook together, at home, as a family, with all the expense that going to a market brings, cooking together entails, and the joy it brings to the household. Surely penny pinching on our family’s fuel is the last thing to be considered! I have included some indulgent recipes that are winter seasonal. Yes, they cost a few bob to buy, but convivially made, they will quite simply mask the thoughts of a Tuscan summer! Eat, drink and be merry. I can assure you great food, character full wine and good company would be the last think to succumb to the bludgeon of recession in our household!

Menu Prix Fixe

We remain committed to our offer of a Prix Fixe menu that brings you cheaper ingredients that are slower cooked, and charged accordingly. We are pleased to report that this has hit the spot and thanks those who have been in to support on this menu. The Prix Fixe menu has a serious early week following and booking Wednesday and Thursday is advisable.

It’s making us think and work hard for our money but we are relishing the challenge... Our veal head sausage roll with sauce reform, bavette of aged Anglian beef or fillets of Dorset gurnard have been great finds and fit the bill perfectly. To see a sample menu please click here. To make a reservation please visit our website or contact the reception team on dine@trinityrestaurant.co.uk or 0207 622 1199.

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Mother’s Day

‘My Mother's Menu Consisted of Two Choices: “Take it or Leave it"‘- Buddy Hackett

We however are offering a lot more with six choices for both starter and main at great value. The mums we so adore and will be specifically targeted for gifts … Sunday 22nd March. Our group options apply, although, as always only one suckling pig can be offered on any one Sunday. First come first served. To make a reservation please contact the reception team on dine@trinityrestaurant.co.uk or 0207 622 1199.

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Getting my feet under the table

First of all, thank you to all that have made me feel so welcome to Clapham and to Trinity; it was quite a daunting prospect coming into a restaurant with such a strong reputation and following. It has been an incredible first few months and the support that the local community is showing us is frankly astounding. I’ve tried to engage customers as much as possible regarding our wine-list and where improvements can be made. The feedback has been logged and now we shall move forward. There is a great deal of support for the traditional French staples of the list which Severine introduced and I will continue to develop this, but also a lot of people were keen to see more wines from Australia and New Zealand so I’ve set to work on these sections. One of the most exciting additions for me is the Trinity Hill Pinot Noir, which is a wine I spent two weeks working on back in March 2007. To be serving it Trinity two years on and receiving such a positive response is quite an amazing experience. There is more to come and I will continue to use my connections in that part of the world to bring some really interesting new gems onto the list.

Obviously at the moment, people want to see some great value. I’ve been trawling through the January wine tastings (it was tough!) trying to find said bargains, taking along a member of the floor-staff to each one. This was a great experience for myself and hopefully for them too. Hannah appears to be developing quite an intriguing palate (tasting note of “smells like Granny’s perfume” for one Gewurtztraminer) and Sami particularly enjoyed tasting Champagne at the Bibendum tasting, in fact so much so, I had to practically drag him on to the next wines.

I am loving spending my time with people who are so into working with good, honest, seasonal produce. And in the bar at Trinity we’ve been backing this up with a Seasonal Bellini (at the time of going to press it’s a beautiful, pink, new-season rhubarb) as well as doing my absolute favourite, a White Peach Bellini.

Also don’t forget to book your places for the “Corker” master class on the 7th of March, it promises to be a great one and there are only a few spaces left.

If you’re looking for a great drink for home, then why not shop locally; look no further than Wines of the World just around the corner from Trinity. Especially good value is the Rully “La Chaume” 2004 at £11.99 a great little white burgundy that is drinking very well right now (literally - I have a glass on the go!) http://www.winesoftheworld.co.uk

Cheers,
Rupert

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Thoughts for Food – master classes

It may just be the fact that folk want to cook at home in a more educated way, but our cooking classes are in the main full, and with more and more classes being introduced into the weekends we aim to continue to grow the curriculum. Last month I taught a customer’s au pair for a day, covering the value of seasonal cooking and fresh basics for children, they were more demanding but the results have been so, that the children are now coming for lessons themselves!

Here is a list of the rest of this year’s classes:

Friday 27th February – Homemade Pasta
Tuesday 3rd March – The Pig
Saturday 7th March – Corker!
Tuesday 10th March – English Fish and Shellfish
Saturday 21st March – Kitchen Secrets
Tuesday 7th April – Artichokes and Everyday Bread Baking
Friday 17th April – A trip to Borough Markets
Tuesday 21st April – Thoughts for Cheese
Saturday 25th April – Kitchen Secrets
Friday 1st May – Corker!
Tuesday 5th May – Homemade Pasta
Friday 15th May – Trip to New Covent Garden Market
Tuesday 26th May – Summer Drinks
Saturday 6th June – Food for Entertaining

For the full calendar and further information please click here. To book a class pleasecontact the reception team on dine@trinityrestaurant.co.uk or 0207 622 1199

Our latest inspirations:
Shipton Mill Flour– we have been using for several years and have a tonne of flour delivered to Trinity every 3 months, we use the t55 and t12 in the bread we make daily in house. We love this organic stone mill for using traditional methods and local grain where possible. In my opinion its simply the best flour money can buy. You can visit their website and buy online for your home from their huge range of specialty, organic flours. http://www.shipton-mill.com/Home.html

Happy cooking
Adam

 

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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You can now download our recipes to print and keep.
Click here to download Feb 09 Recipes
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If you don't have it, click here to download it.
 
  Recipes

 

Organic Salmon with its own Vegetables

When it comes to light simple one pot cooking this dish is a winner. I have taught this dish to the children at the school, in my master classes at the restaurant and my wife is a convert of the one pot poached salmon dish.

The secret to this dish is in cutting the vegetables thin enough for them to cook at the same time as the salmon (which is not long).

Makes: 4 main course portions

Method:
1. Take your time to peel, wash and thinly slice the vegetables, mix them all together and where possible cut through the root of the vegetables to allow the slices to stay whole.
2. Lay the vegetables into a shallow sauce pan and place the salmon fillets on top with space in between each one to allow the salmon to cook.
3. Season the salmon with plenty of rock salt and cover with the wine, herbs and spices, add the stock so that the fish is ¾ covered and place a parchment paper lid on top.
4. Place the pan onto a medium heat and bring to the boil, once boiled immediately remove from the stove and leave to stand for 10 minutes.
5. Remove the salmon and vegetables from the pan and place the vegetables onto the serving plates.
6. Place the salmon on top and spoon over the cooking juices from the pan.
7. Add a slice of lemon, a splash of olive oil and you have a well seasoned nutritious and simple meal ready in fifteen minutes.

   

Ingredients
4 salmon fillets approx. 150g per portion with all bones removed, I would recommend using organic salmon over farmed
1 head fennel
1 carrot or a bunch  of baby carrots
1 large leek
1 onion
1 bunch dill
1 star anise
10 coriander seeds
200ml white wine
250ml fish stock
rock salt
 

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Pot Roast Loin of Old Spot Pork with Kumquats and Celeriac and Apple Coleslaw

Kumquats are one of those ingredients that are widely underused, they are uniquely sour and have a powerful citrus kick to them. In this recipe I have used them to balance the fat in the pork. Both the citrus and sour elements complement the richness of the pork perfectly, and makes for a delicious rich roast pork dish that leaves cooking juices in the pan, more than worthy of bread to mop up with.

I have served this with a few different accompaniments but my favourite is a Cox apple and celeriac coleslaw; just shred the apples and celeriac finely, mix with mayonnaise , and plenty of lemon juice, a few sprigs of marjoram are a great addition also.

Makes: allow one bone per person plus an extra one or two.

Method:
1. Season the pork well with rock salt and pepper. In a hot heavy based pan that is suitable for the oven add a splash of olive oil, when the pan is hot lay the pork in the pan and brown on all sides.
2. Once the pork is browned remove the pork from the pan and add the sliced onions and brown gently for 5 minutes, this will remove all of the cooking juices from the pan and give body to the finished dish.
3. Once you are happy the onions are browned, add the kumquats whole, place the pork on top, the picked thyme leaves and the brown stock.
4. Place this in the oven for 45 minutes at 180c.
5. Once cooked (pork should be firm to the touch, still moist but with no sign of blood) remove the pan from the oven and allow it to stand for 30 minutes to relax and allow the juices to form.
6. Remove the pork from the pan and slice between the bones, spoon over the juices that remain in the pan, onions and kumquats and serve with the accompanying coleslaw.

   

Ingredients
6 bone rack of good quality pork, you would be best to ask for this “French trimmed” which will have the bones clean and the meat ready to roast
2 medium sized onions
1 star anise
20 kumquats (200g)
½ bunch fresh thyme
500ml good quality brown stock
olive oil for frying
rock salt and pepper for seasoning

 

 

 

 

 

 

 

 

 

 

 

 

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