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What's Cooking
May and June are some of the
most exciting months for
regional British food. It’s
a time for outdoor cooking,
salads, grilling and
treating fresh seasonal
produce with the lightness
they deserve.
The highlight of May for me
has to be the new season Wild
Salmon, all be it at a
stomach churning premium but
oh so worth the wait and
money! Try simply poaching
or grilling a piece of this
ultimate fish with lemon
oil, a serving of the still
great Jersey Royals
and a good spoon of homemade
lemon mayonnaise...
Also great for this time of
year is the last of the
English Asparagus,
White Asparagus and
Morel Mushrooms, again a
luxury but worth the expense
in my opinion
As we missed the April
newsletter (long story…) and
I had already written these
notes on English new
season lamb I though I
would include them here,
apologies for the
information overload but
some there are some nice
pointers for future Lamb
procuring
Salt Marsh lamb is
reared in Scotland, this is
hardy lamb that makes up 16%
of the UK lamb and is one of
the oldest breeds in the
mainland. In my opinion it
reacts better to slow
roasting and braising
Orkney lamb feed on
lowland grasses, heather
moss and seaweed, a well
protected breed which
rightly sells at a premium.
Welsh Black Face lamb
feeds in the Burry Estuary
on samphire, wild sorrel,
lavender and thrift; it has
a well seasoned flavour to
it and is great for gentle
roasting
You need to look for a good
even covering of fat but
avoid thick, yellow fat. The
meat should be slender and
slightly lighter than beef
in colour, also look for
marbling of fat in the eye
of the meat.
How best to use the
different cuts of Lamb
Lamb Neck Fillets are best
for Navarin and casseroles
of lamb, braising or
stewing. The price of this
cut of lamb has recently
begun to rise in price due
to popularity.
Best End of Lamb is perfect
for a rack of lamb or crown
of lamb gently roasted in
the oven. This cut is
regarded as the premium cut
of lamb.
Saddle of Lamb is probably a
Chefs favourite as it is
ideal for larger parties and
holds well when cooked,
again this is best for light
roasting and it is fantastic
stuffed with apricots,
rosemary and garlic.
Shoulder of Lamb is best
braised or confit. This cut
reacts well to marinade but
needs a good slow cooking
for at least 2 hours.
Leg of Lamb is the ideal cut
for roasting. For maximum
flavour leave the bone in
and make sure you rest the
leg of lamb for the same
amount of time it was cooked
for.
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Lunch and Sunday Lunch
Here are a few sample dishes
from our recent Lunch menus.
Lunch at Trinity is still
£15 for two courses and £20
for three. The menu changes
weekly and is simple,
seasonal great value food in
a family conscious
environment…!
Bayon Ham with a Crisp Fried
Duck Egg or Red Wine Braised
Beef Feather Blade with
Creamed Potatoes and for
dessert, Cappuccino Crème
Brule features amongst
seasonal Ice Creams and
Banoffe Crumble with Clotted
Jersey Cream
Sunday Lunch at Trinity
continues to be a busy
family affair with group
dining options really taking
hold. We have also
introduced group dessert
options so you and your
family can pre-choose one of
the classics for you all to
enjoy such as Gooseberry
Pavlova, Apple, Raisin and
Calvados Pie with Crème
Anglaise or our Panatonne
Beard and Butter Pudding
with Cinnamon Ice Cream to
name but a few. please click
here to see our Sunday Group
Dining options.
We recommend booking your
Sunday Lunch table in
advance. We will be
extending our Sunday lunch
service to make the most of
the warm evenings during the
summer months.
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"Thoughts
for food 08"
We have finalised and
published the rest of the years
MasterClass sessions on our
website.
http://www.trinityrestaurant.co.uk/events.html
These classes continue to
grow in popularity. We have
increased the sessions and
added in a few new ideas for
2008. Booking in advance is
now recommended and
“Thoughts for Food” vouchers
which are an ideal Mother’s
day, Father’s day or birthday
gift are available by
contacting Daisy on
02076221199 or
dine@trinityrestaurant.co.uk
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National Restaurateurs
Dinner
As mentioned in the March
newsletter we were proud to
have participated in this
years National Restaurateurs
Dinner at the Dorchester
which saw us feed 450 people
with our pigs trotters on
toast. The day was a huge
success and an interesting
experience for the staff
here at Trinity… not one we
would volunteer for on a
weekly basis though! All
money raised went to the
“chefs adopt a School”
charity, one which I avidly
partake and support.
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Corker!
Wine of the month
d’Arenberg The Last Ditch
Viognier
Kit Stevens (Master of Wine,
MW) calls Viognier the
Viagra of the vineyard for
the new millennium. The
variety has become
increasingly popular in
Australia since the late
1990’s as a result of its
recently discovered
attributes, in particular
its apricot, peach and
blossom characters.
The grapes produce an exotic
white wine tending to higher
alcohol and colour with a
seductive peach and apricot
aroma, as well as ginger,
mixed peel, plum and orange
blossom.
d’Arenberg The Last Ditch
Viognier goes with a large
range of foods from lightly
to full flavoured poultry,
veal, lamb and pork as well
as desserts and cheeses.
Also good as an aperitif.
This wine is readily
available at Oddbins from
about £10
Kindly supplied by our
friends at Bibendum Wines
www.bibendum-wine.co.uk
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Cheese of the month
Whilst on holiday in New
Zealand, Leah, our Assistant
Manager has kindly
contributed to this
newsletter and has
highlighted the best cheeses
from both of our English and
French cheese suppliers.
At Trinity we have two
fantastic cheese suppliers
(that are also available to
the public) Neals Yard Dairy
and La Fromagerie giving our
cheese trolley a full range
of British and European
selection.
Sadly, Vacherin Mont D’Or
season has come to a close
so I must discover a new
favourite for the up coming
months. As we are heading
into Spring/ Summer French
goats cheeses are at the top
of my list – in particular
Roulle from the Languedoc
region. An unfamiliar
doughnut shape with a tender
white pate and dusted in
charcoal. As it matures the
fexible consistency becomes
creamy and melting with a
perfect balance of freshness
and salt.
From Neals Yard we have
discovered St James. A Wash
Rind Cheese made from
unpasteurised ewe’s milk by
Martin Gott of Holker
Estate, Cumbria. St James is
smooth, rich with an intense
pungency. Martin uses his
own Lacaune Sheep from
France (the same breed used
to make Rouquefort)
providing a tangy meaty
flavour that surprisingly
finishes on a slightly sweet
note. A real treat!
www.lafromagerie.com
www.nealsyarddairy.com.uk
Take three ingredients
As a follow on to our
previous three store
cupboard essentials we will
now be giving a simple
recipe using three, simple,
readily available
ingredients which reflect
the season – simple but
effective:
1. English Asparagus
2. Jersey Royals
3. Spring Onions
These three ingredients are
bang on season and present
some of the finest English
produce; here is an easy and
simple way to use them to
maximum effect.
Vichyssoise of English
Asparagus, Jersey Royals and
Spring Onions
Method
Simply sweat down an onion
and the jersey royals thinly
sliced with some butter and
a good amount of seasoning,
add the bases of the
asparagus, and cook for a
further 5 minutes.
Cover this with a third each
of crème fraiche, milk and
water and bring to the boil,
allow to cook for a further
5 minutes and blend well in
a flask blender, serve
either hot or cold with a
spoon full of crème fraiche,
some small jerseys and a few
asparagus spears.
What's happening?
We are in talks to have
published the original
“Thoughts for Food" sessions
in a simple take home book
format. The book will
contain all of the kitchen
secrets, recipes and outline
the first year’s
MasterClasses at Trinity -
we will keep you updated
We have had some fantastic
images taken of the
restaurant, kitchen staff
and food by Theresa Kroell.
These can be seen hung
around the kitchen table at
Trinity and are a great
addition to the restaurant!
For those of you that missed
the last appearance on
Saturday Kitchen, due to
shopping or much deserved
hangovers I will be doing
two live demonstrations at
this years Taste of London
festival in June. Trinity
will be there for the full
four days in full
regalia.... Tickets and info
can be found at:
http://www.seetickets.com/taste/index.asp?filler1=taste&filler2=multitaste&filler3=.
As part of my involvement in
the “adopt a school
programme” I took my newly
adopted students to the
industry’s biggest wholesale
market in Vauxhall, once the
yawning had passed a great
day was had by all. I would
like to thank Richards and
Rick for giving precious
time at the market and to
the Market authority who
where hugely supportive on
the day
Happy cooking for the month
of May,
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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