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  Newsletter

November 07  

AA LONDON RESTAURANT OF THE YEAR 2007/2008  “Three AA Rosettes”

Time Out – Best Local Restaurant Award

Dear customer,
Welcome to the November Trinity newsletter,

Its has been a busy month at Trinity, thanks again to all of you that voted for us in the Time Out Awards, we are enjoying seeing some new faces and celebrating Trinity’s progression with our locals and regular customers.

The November “Thoughts for Food” are mostly sold out but a few places remain on the game and Christmas subjects www.trinityrestaurant.co.uk/events.html

We held a fantastic wedding reception in September for our regular customers Kenan and Claus which was a huge success and we wish them both a great life together.

I commissioned Sian Smith to create an art instillation in the restaurant based on the seasons of food in her unique style, the piece is now finished, installed and the result is a fantastic addition to the dining room – thanks again Sian for your patience and creativity!

I will be enjoying my favourite months of seasonal produce. Cooking with mushrooms, game and root vegetables gives true inspiration and Trinity genuinely suits the cooking of these months.

This Month
 What’s Great in October/November
Seasonal lunches at Trinity.
New Years Eve.
Sharper cooking.
November Recipes.
 

What’s great in October/November

October with its first noticeable cold spell brings some of the joys of the whole year for me, yellow leg chanterells, wild game in any number of guises and sizes pass our threshold and the long awaited parsnips, Jerusalem artichokes and of course Ceps are plentiful.

My highlights have to be wild game, Chanterells mushrooms and making the most of the last figs.

Game wise, I am using roast Teal with buttered Chanterells and Autumn truffles, Teal is an amazing game bird, delicate little carcasses packed with flavour, just 5 minutes in the oven rested on some cooked fungi these also make the most rounded and delicate game broth.

Partridge with celeriac and smoked bacon lentils (there are two types here, grey and red leg), the latter being cheaper and not as sought after, I use them for terrines and they make great salads with any earthy root vegetable, grey leg are extremely expensive but the difference is immense. Hare hot pot for Sunday lunch with balsamic baked beetroot and a dauphiniose of celeriac on the side. Use the hind legs as they are packed with flavour and the stock produced from the cooking process is just divine.

Figs We will buy 10 or twelve boxes of the late black figs and use what we can, generally baked with spices and served with game terrine or as a desert with mascarpone and lime sorbet but any left over we will poach in a rich spicy stock syrup and dry out the figs for Christmas and use them with pot roast goose, or simply as a great garnish on the cheeseboard with the long awaited Vacherin!

Also great this month - oysters are at there firmest, watercress is small and crunchy and perfect for salads and of course don’t let the season pass by without a grouse or two.

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Christmas Lunches at Trinity

We have created a selection of lunch menus that are designed with seasonal group dinning in mind. These menus are available every lunch time from the 19th November, they feature every ingredient you could possibly want to eat during the Christmas season and are available for groups of lunch time diners until the end of the year.

We are keen to ensure your every need is catered for over the season so please call Jessica directly to discuss your corporate or personal Christmas dining requirements. Please click here to see the menus.

New Year's Eve

We are barely over the last NYE but are preparing for the upcoming celebration. We will be offering two sittings for those of you who want to dine later and see in the New Year at Trinity and a smaller menu offered on early tables that is designed for those customers who have late arrangements elsewhere.

The menus and full details will be on the website’s “season tab” in the third week in November where you will find the season’s opening times and a continued update of seasonal recipes, ingredients and up coming events at Trinity.

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Sharper Cooking

I have received a few e-mails asking me about knives, what, where and how and here are my tips on a life time of sharper cooking.

Always buy good quality knives with a integrated handle, the German varieties on the market tend to be expensive but are worth the investment as you should only have to buy them once.

Buy a good quality steel and sharpen the knives at a 45 degree angle (fingers out of the way at this point is advised) store the knives in a block not in your kitchen junk draw and always use the right knife for the right job. At home a good 10” chopping knife, a serrated carving knife, a small vegetable knife and a boning knife will cover most jobs.

As I am rarely working without my knives, I therefore favour a lighter knife, I only use Japanese MAC knives and have found them indestructible and extremely sharp. I buy all my knives and know that many other varieties are available for public purchase at Hansen’s at Fulham Rd, where they will also give you great advice – www.hansens.co.uk

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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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  Recipes

October 07  

Pot Roast Teal with Buttered Chanterells and Thyme Chantilly

Serves 4 with a generous starter

Preparation
1. peel and slice the shallots and garlic.
2. whip the double cream with some seasoning, picked thyme and a few drops of truffle oil if you have available. You want the cream to be set but remember it will firm up if stored in the fridge!
3. set the oven to 190c.

 Method
1. Season the birds all over and seal on all sides. Place in the oven on their backs for 5 minutes.
2. once the birds are cooked remove them from the pan and rest them away from the heat.
3. use the same pan… add the shallots, Chanterells and some thyme and season the mushrooms, allow them to sweat over a high heat until they begin to fry.
4. add the stock and boil rapidly.
5. add the butter to the ragout in small amounts and adjust the seasoning. Place this evenly in four bowls.
6. remove the birds from the bone…. Or not! And place them on top of the mushrooms.
7. spoon the cream on top and serve… best eaten with crunchy bread!

 Tips
• The birds need to rest the same amount out of the oven as the have spent in the oven!
• Use double cream rather than whipping as the finish is better.
• Ensure the teal are not bruised or shot through.

   

Ingredients
4 teal, plucked and cleaned
500g cleaned yellow leg Chanterells
100g thinly sliced shallots
50g butter
1 clove garlic
1ltr game stock or good brown chicken stock
½ bunch thyme
150ml double cream
Olive oil for frying
Salt and pepper

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Port Roasted Figs with Mascarpone

Serves 4 Desserts
30 minutes max!

 Method
1. wash the figs and cross the top with a Sharpe knife, push the figs together so that they protrude
2. pack them tightly in a baking tray (that way the shape will remain).
3. Pour the port over and add the spices, dust over the icing sugar, it will seem a lot but the sugar needs form a syrup.
4. Bake these in a pre heated oven at 210 degrees for 12 – 15 minutes, remembering you want to bake them not poach them. Once the figs are cooled place 4 in each bowl and layer the mascarpone between the spiced short bread which you can buy from any good delicatessen. Spoon the syrup over the figs and serve in front of a warm fire.

   

Ingredients
16 small ripe black figs
200ml port
1 orange
Tsp 5 spice
200g icing sugar
Splash balsamic vinegar
6 star anise
180g mascarpone cream
8 pieces of Spiced shortbread
 
 

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