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Dear Customer,
Welcome to the July Trinity
Newsletter.
June was a great month
for Trinity, with our
participation in “Taste of
London”, Trinity Hospice BBQ
and welcoming to the team
Bernard Molloy. You may
recognize Bernard from
restaurants such as La
Trompette or Lindsey House.
Born into Hospitality in
Ireland, Bernard started his
career at The Savoy after
graduating from Ealing
College Hotel School; he
joins us as Restaurant
Manager and will be
assisting us with the growth
of the wine and service
offering at Trinity.
Our new summer menu begins
this week with ingredients
such as Line Caught Mackerel
Tartar with Pickled
Cucumber, a Croquette of
Braised Pigs Head with Pea
Soup and Lobster Oil and a
Assiete of English Veal.
The Pig’s Trotters on Toast
and the Cherry Pavlova will
remain throughout the summer
and the Belly of Pork with
Hand Dived Cockles and Black
Olive Mash will be making a
re appearance. Our pork is
all from Blixes farm in
Essex.
Summer is the time to make
the most of strawberries and
glorious English tomatoes
(buy the tomatoes still on
the vine wherever possible)
and this month we feature as
promised a full proof basic
bread recipe as well as the
Trinity Gazpacho method that
does justice to the
tomatoes..
To see the full summer menu
click
here.
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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A night of Italian food and
wine
July sees us hold our first
wine and food matched
evening, these evenings will
take place quarterly and the
first is on Monday July 30th
and sees us matching some
rare Italian ingredients
with great wines from the
various regions in Italy.
The food will be simple and
true to its roots and the
wines interesting and bold.
We will be working with
selected local suppliers to
bring you some real gems
with a guest wine supplier
on hand to take you through
the meal.
This evening begins at 7pm
and is £90 per person
including the five course
menu; all wines, water and
coffee, to book please email
dine@trinityrestaurant.co.uk.
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Lunch at Trinity
Take advantage of Trinity’s
al fresco feel, when the sun
shines and the front of the
restaurant is open there is
no better place to
experience a great value
lunch.
The menu changes weekly and
is £12 for two courses and
£18 for three. There is also
an a la carte menu available
daily.
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"Taste"
Taste was a huge
success for us - thank you
to everyone who dropped in
to see us there and a big
welcome to those who
discovered us in the park
and are reading this because
of it. For those that didn’t
make it, we served the
English Cherry Pavlova I
gave a recipe for last
month. We made over 1,500
portions of it! We had some
images taken and these can
be found on our website
www.trinityrestaurant.co.uk.
If you haven't seen the
offer we are running in
conjunction with taste of
London and the Times please
go to
http://www.worldbarguide.com/timesonline/
to take advantage of it
until the end of August.
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Three more essential kitchen
ingredients for everyday
living #3
Celery salt - A great
seasoning to have in the
larder, obviously no bloody
Mary without it but I also
use it to season tomatoes
for salads, great in
watercress soup and
delicious with soft boiled
eggs, it delivers a unique
savory and More-ish taste
that I think really lifts
ingredients that would
otherwise be rather bland
Bay leaves - I
normally take a branch from
a friends house and just
hang them to dry in the
kitchen, I use them more out
of habit than necessity but
great in the pan with roast
chicken, dropped into a soup
or for the more adventurous
they infuse brilliantly into
ice cream and even work well
with chocolate, the flavour
can become too perfumed if
over used but bay leaves
give a great seasoning
Pink peppercorns -
Sweeter and slightly hotter
than the black variety, we
use them when poaching fish,
but they are also great for
roasting pork to add some
zing to cut the fattiness.
These corns will sit in the
larder and add a real savory
touch to your stocks.
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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
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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Basic foolproof
white bread
I make this bread on Sunday’s at Trinity
and at home as it never goes wrong and
is simple, there are far more complex
breads than this in various guises but
for simplicity and delivery of comfort
factor, this is a winner.
Method
1. Put the oven on 220c!
2. Mix together the flour, salt, sugar
and olive oil with a spoon. If you want
to put picked thyme, fried onions or
rosemary in the bread now is the time!
3. Pour the water over the yeast and mix
it well, pour in the water slowly and
work the mix until it forms slightly
tacky dough (about 4mins!)
4. Place the dough in a bowl and cover
with a damp cloth. Leave it somewhere
warm for a good hour until it has
doubled in size.
5. Place the dough on a board and work
it well with your hand, using flour to
stop it sticking. Once the dough feels
like it did before you proved it cut it
into small rolls or two loaves and place
it on a baking tray, shape it and cover
it with the cloth again, allow it to
rise again, should take less time than
before. Put it into the oven for 12
minutes for rolls and 20 minutes for
loaves.
6. After the timer goes off the bread
should smell great, be golden and the
underside should tap hollow.
7. Leave it to cool, grab some butter
and dive in!
Other ideas to flavour the bread -
fennel seeds, sautéed red peppers, dried
tomatoes or olives.
As a note we had Jessica (head of
reception) make this bread recipe and it
turned out great..! |
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Ingredients |
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1kg of strong white bread flour (try to
find T55) |
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25g maldon salt |
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25g sugar |
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50g fresh yeast |
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600ml cold water |
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A splash of great olive oil |
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Gazpacho
This was on the menu all through summer
and even made an appearance at the Taste
of London Festival. It is as simple as
you want to make it, but this recipe is
foolproof and delicious. However, as
with everything it will only be as good
as the produce you put in so shop around
for the reddest vine tomatoes you can
find!
Makes enough for four people to have a
substantial starter and enough left for
a great Bloody Mary!
Method
1. Put the pepper, red onion, cucumber
and tomatoes in a bowl. Add the basil
and chilli.
2. Add the salt, sugar, vinegar, olive
oil and mint. Mix well and allow to seep
overnight if possible but a couple of
hours will get the mix developed.
3. Blend the mixture well in a blender
and pass the mix through a sieve, this
mix is now ready to serve with a splash
of olive oil, some crunchy croutons and
fresh basil leaves.
4. This mix will keep for four days
refrigerated but is best eaten soon
after blending. |
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Ingredients |
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1kg x on vine plum tomatoes – the redder
the better - Halved |
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1 x Cucumber - skin off, thinly
sliced |
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1 x Red onion peeled - thinly
sliced |
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1 x Red peppers - Chopped |
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1 x Small chilli - Finley
Chopped |
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A splash of great olive oil |
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1/4 x Bunch Basil - Shredded |
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15g Maldon Salt |
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10g Sugar |
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40ml of cabernet sauvignon
vinegar |
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1 x Stem of Mint |
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50 ml Olive oil |
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