Montys Monthly Munchie May 2016

MONTY’S MONTHLY

MUNCHIE M A Y 2 0 1 6

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WELCOME

IN THIS ISSUE: •  FOCUS ON… an in-depth look at the topic of

this months issue!

•  WHERE TO EAT… find out about the most fabulous locations to munch this month!

•  BEST BLOGGING BITS… take a look at the blogs we found most innovative and trendy!

•  RESTAURANT NEWS… restaurants often start market trends, so who’s in the spotlight this month?

•  PIONEERING THINKING… have a glimpse of the ideas we thought were pretty amazing!

•  RECIPE TIME… a little something from our chef,

just for you!

Welcome to our MONTY’S MONTHLY MUNCHIE.

A place where you can find all of the latest trends and interesting titbits from the market! Our very talented executive development chef, Phil Sumnall, has selected all his favourite pieces from this month and compiled it here at your finger tips.

At Monty’s Bakehouse we strive to be ahead of the latest trends and make sure our recipes and products are at the forefront of innovation and feature the latest authentic flavours. Enjoy,

love from everyone at Monty’s Bakehouse

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Focus on… Exotic Condiments

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FOCUS ON…

A bit of background……

Out with the mustard, ketchup, and mayo and in with the spicy, funky sauces of Africa, Asia, and the Middle East. Spice is the name of the game in food right now, and nothing quite brings the heat as these pepper-packed pastes. And we’re not just talking Sriracha. Korean gochujang (fermented chili paste) is going to be huge in 2016, as well as Indonesian sambal oelek, and Chinese black bean sauce. Even Momofuku restaurateur and chef David Chang has gotten into the chili sauce game with his ssäm sauce. So, if you’re a spice lover, get excited to find these tangy flavours on menus all over.

Chile peppers are cholesterol free,

low in sodium and calories,

rich in Vitamins A and C,

and a good source of folic acid,

potassium and Vitamin E.

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FOCUS ON…

Korean Gochujang Gaining its ‘ western ‘ popularity from the trend of all things hot, exotic and saucy (no not ‘ Eva Mendez !!), Gochujang sauce will be in full force in 2016. As ubiquitous in Korea as ketchup in the USA, this fermented paste is traditionally made from red chilli, glutinous rice, soya beans and salt. The finished product is a dark red paste with a rich piquant flavour. It is said that the red pepper that is used in the production of the paste can help prevent diabetes and obesity. Gochujang is used in various traditional Korean recipes but is probably best recognised in Bibimbap.

Even gochujang isn’t this hot !!!

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FOCUS ON…

Who’s in the Kitchen ? Setting the bar for what modern Korean cuisine can be, is Chef Yim Jung-Sik. His restaurant in the Chungdam area opened in 2009 and is reinterpreting traditional Korean dishes and adding a western touch to them. Yims restaurant named Jungsik ( meaning ‘proper cuisine‘ ) is the first restaurant of its kind providing upscale options for eating out as opposed to set menus.

CHEF YIM JUNG-SIK CHEF DAVID CHANG Before opening Noodle Bar in 2004, David worked in the kitchen of Daniel Boulud and Tom Colicchio, he has also been honoured with awards from Food & Wine and Bon Apetit.

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FOCUS ON…

Bibimbap...The Word on the street Lets start with the linguistics… ‘Bibim’ means mixed and ‘Bap’ means rice. Basically it’s a one bowl concoction of steamed rice, sautéed vegetables and egg all mixed up. In the Korean household, it's a traditional way of using up day-old rice and leftovers. It's served cold in the summer, hot in the winter, but always with a side serving of gochujang. It's considered important to have at least five different colour toppings on the rice, for nutrition and aesthetics. These could be just about any vegetable you can think of but typical toppings are shiitake mushrooms, shredded cucumber, julienned carrots, sliced courgette, bean sprouts, dried seaweed and daikon radish. The raw egg adds a final boost of colour and sunshine. (continued on next page)

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FOCUS ON…

Bibimbap...The Word on the street

...But the pivotal thing – the thing that makes the magic happen – takes place before anything goes in the pot at all. The dolsot (the cooking pot) is coated with sesame oil and heated on the stove so that the rice continues to cook and crackle invitingly after it has been brought to the table. You don't just dive in. Oh no. It's more interactive than that. First, let it sit for a minute or two to let the rice crisp up nicely against the sides of the pot. Then plonk on as much or as little of the chilli paste as you like. Now take your spoon – this dish is way too hearty to eat with chopsticks – plunge it in and give the whole thing a really good mix. The broken egg will cook as it is dispersed through the rice and the chilli paste will turn everything a warm, orangey colour. Koreans believe it heals the body, releases energy and keeps illness away through the winter. Its sort of your own personal internal radiator!

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Where to Eat…

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Where to Eat…

For a taste of the Exotic…

Zaika of Kensington offers authentic flavours of the subcontinent with an emphasis on refined cuisine from the Awadhi traditions of Northern India.

Another eatery to feed London’s current obsession with Korean food from the very well respected owners of Koba and Nizuni. This Marylebone branch is a takeaway – ideal for a quick spice fix at lunchtime. The name means ‘on the rice’, and diners are offered classic bimabab, beef bolgogi or spicy pork or chicken served with rice. More popular, though, is their version of Korean fried chicken, served sweet and sticky or spicy, both with a peanut crunch on the top.

NOPI’s menu changes according to the seasons but signature dishes by Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam. NOPI serves breakfast, lunch, pre-theatre and dinner menus.

Bibimbap Soho is one of the most modern London Korean restaurants in the heart of Soho. They bring a new and modern take on Korea’s national dish, bibimbap.

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BEST Blogging Bits…

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Best Blogging Bits…

What’s going on? We like our blogs, check out our favourites this month…

Andy is a freelance food writer who is also the restaurant critic for ‘Elite Traveller ‘ magazine. Andy's most prestigious claim however is that he has eaten at every 3 Star Michelin restaurant in the world not once but 5 times in 2004, 2008, 2010, 2012 and 2014!! He is now looked on as one of the most influential food critics and bloggers in the restaurant world. His photography of food is not as ‘ beautiful ‘ as some other bloggers but his knowledge is unsurpassed.

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Aiste Miseviciute is a former fashion model born and raised in Lithuania that started blogging in 2004 whilst living and working in New York. “Outside the fashion industry, most people believed that models did not eat anything else than lettuce and arugula! But I was proving otherwise , as it turned out and what had simply been an enjoyable pastime at the outset developed into a strong appetite for knowledge and taste….” She is passionate about the ‘Art‘ of food and this is portrayed through her photography and write ups. Aiste has a passion for Japan and also speaks some of the local ‘lingo‘, which I am sure helps ….

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The Skinny Bib food blog was born in 2010. The blog focuses on the London eating scene but also has write ups from some of the best restaurants around the world. In 2014 Skinny Bib was one of 3 finalists for the ‘Young British Foodie‘ award ( writer category).

The blog takes the unique angle of writing some of its restaurant reports in ‘ cartoon ‘ form which brings a really great USP to this site.

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Restaurant News…

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Restaurant News…

COOL chicken...

New chicken restaurants are ‘hatching ‘ all over London. The trend comes from the USA but is also fuelled by restauranteurs wanting a piece of the ‘ Nando’s ‘ action! Buttermilk Southern Fried Chicken, British chicken & Food trucks mean its all about provenance , flavour and convenience... Read on to find out the ones we think should get a special mention.

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Restaurant News…

http://spitandroast.tumblr.com/about

Spit & Roast is a food truck from East London. Specialising in the highest quality rotisserie chicken and ridiculously good buttermilk chicken.

The Chicken Shop is based in Kentish Town and specialises in rotisserie chicken. The chicken are all sourced from Banhams Farm in Norfolk and are marinated overnight then steamed to lock in flavour and keep the meat succulent. Then, just before serving, they are transferred to the bespoke rotisserie where they are cooked over a high heat of charcoal and wood to give them their unique flavour profile.

http://www.chickenshop.com/en

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Restaurant News…

Le Coq was set up by 2 sisters Ana and Sanja Morris in August 2013. Le Coq is a rotisserie restaurant in the heart of Islington, serving succulent free range roast chickens reminiscent of the street markets of France to eat in or takeaway.. On a Sunday the spits are fired up for other roasts such as whole roast salmon, crispy pork belly & slow cooked shoulder of lamb.

http://www.le-coq.co.uk/#about

Mother Clucker serves tea brined, buttermilk soaked , twice battered fried chicken from an old converted ambulance truck in the Truman Brewery, East London.

http://www.motherclucker.co.uk/

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Restaurant News…

‘Chooks’ was created to express the perfect union of marinating and grilling. They are famous for their ‘ Family Dinner Trays ‘ that include buttermilk chicken, grilled chicken, creamy slaw and BBQ baked beans.

http://chooks.me/

Mark Hix’s Tramshed chicken and steak restaurant is located within a former East End tram generator building and features artwork from Damien Hirst and a menu designed around chicken and steak to share.

http://www.hixrestaurants.co.uk/restaurant/tramshed/

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Pioneering Thinking…

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The Raindrop Cake is New York City–based chef Darren Wong’s take on the mizu shingen mochi, an intriguing Japanese cult dessert made from mineral water and gelatine or agar and served with roasted soybean flour and sugar cane syrup. “It’s a light, delicate and refreshing raindrop made for your mouth,” Wong writes on a website created for the dessert, which is newly available at NYC’s Smorgasburg. Wong says he got the idea to make the raindrop cakes available in the U.S. after reading about their popularity in Japan. He says that it took a lot of trial and error to test various agars and gelatines to achieve the right consistency. “The cake has to maintain its shape but still have the texture of water,” he says. “This makes the cake a nightmare to store and transport. Each cake has to be individually packed in a way that protects it from movement and temperature.” Wong says the cake reminds him of “that scene from A Bug’s Life where they drink water drops off of leaves,” adding that it perhaps unsurprisingly “tastes like eating a giant raindrop.” The cake itself, he says, “is very mild and very much about the delicate texture that melts in your mouth. Together with the toppings it has a strong, sweet kick with a tinge of molasses and roasted nutty flavour.”

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BEAUTIFUL SMOOTHIE STACKS The latest trend hitting Instagram is rather delicious and inspiring! On the back of many vegan and vegetarian inspired dishes, people are finding new ways to eat nutritious food in a fun and lively way. These new ‘smoothie stacks’ are made by layering various smoothies so that the levels can be seen – sometimes real fruit are included too!

Try some blue algae, fro nanas and coconut milk, just like bysaber! https://www.instagram.com/p/BD9z5Rajx2Q/

...or how about pitaya, aai and blackberry? https://www.facebook.com/Kay-Carrera-771327926311484/

...maybe go traditional with chocolate and banana! https://www.instagram.com/p/-hW0nHsZvw/

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SUSHI BURGER With Sushi available in so many variations, its not a surprise that the ‘Sushi Burger’ has become one of the top trends hitting social media and street food. The previously delicate sushi appearance has been bulked up and made more substantial by taking the shape of the popular American food. Sticky rice is used for the burger ‘bun’ with layers of fish, avocado and other ingredients bulking out the centre. One very colourful recipe uses tofu, avocado and vegetable rainbow rice. These are a perfect way to make popular Japanese dishes portable and easier to eat. http://www.mymodernmet.com/profiles/blogs/sushi-burger-hybrid-food-fad

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Recipe Time…

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Recipe Time…

POMEGRANATE BITTERSWEET SALAD

INGREDIENTS: 2 blood oranges (or plain oranges) blood orange juice as needed 20ml lemon juice 60ml maple syrup 1/2 tsp orange blossom water 1/2 small radicchio 1 small red endive (red chicory), leaves separated 1 tbsp olive oil handful of small red leaves 150g good-quality ricotta 20g pine nuts, toasted 100g pomegranate seeds (1 small pomegranate) coarse sea salt and black pepper

Method Start by making the orange syrup. Take each of the blood oranges in turn and use a small sharp knife to slice off the top and base. Now cut down the side of the orange, following its natural curve, to remove the skin and white pith. Over a small bowl, cut inbetween the membranes to remove the individual segments into the bowl. Squeeze all the juice from the membrane and skin into a small saucepan. Make up the juice in the pan to 110ml with extra blood orange juice. Add the lemon juice, maple syrup and a pinch of salt and bring to a light simmer. Leave to reduce for 20–25 minutes, or until you are left with about 3 tablespoons of thick syrup. Strain it through a fine sieve and allow to cool down, then stir in the orange blossom water. Pull apart the radicchio leaves and tear them roughly into large pieces. Put into a mixing bowl. Add the endive leaves, oil and some salt and pepper, and toss gently. Divide the salad leaves between two serving plates. Dot with the orange segments, small red leaves and spoonfuls of ricotta, building the salad up. Drizzle with the orange syrup and finish with pine nuts and pomegranate seeds.

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Recipe Time…

This is a really great way for kids to get a flavoursome low fat treat ... Try making this drink then pouring it into ice lolly moulds and freezing for the perfect summer cooler!!

Pomegranate–Banana Smoothie

Ingredients 2 cups plain non-fat yogurt, well chilled 2 cups pure pomegranate juice (fresh squeezed or bottled fresh), well chilled 2 large bananas, thickly sliced crosswise

What to do next... In a blender, combine the chilled non-fat yogurt with the pomegranate juice. Add the sliced bananas and puree. Pour the smoothie into tall, chilled glasses and serve at once.

CHEFS TIP...

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Recipe Time…

Ingredients: 1kg minced lamb 3 tsp cumin seeds, toasted and lightly crushed 3 tsp fennel seeds, toasted and lightly crushed 1 tsp ground allspice 30g parsley, chopped 1 medium onion, peeled and finely chopped 3 garlic cloves, peeled and crushed Salt and black pepper About 120g tahini paste 2 tbsp. chopped coriander leaves For the pomegranate jam: 250g pomegranate seeds (i.e., the seeds of 4 small pomegranates) 80g caster sugar 1½ tbsp. lemon juice ¼ tsp dried chilli flakes 1 tbsp. pomegranate molasses

METHOD: First make the jam. Put everything in a medium saucepan on a medium heat, add a pinch of salt and bring to a gentle simmer. Cook for about 20 minutes, until the mix is jam-like in consistency, then set aside; once cooled, you may need to add a tablespoon or two of water to thin it down a little. Heat the oven to 200C/390F/gas mark 6. Put the lamb and spices in the mixer and, on a slow speed, work with a dough hook for about 15 minutes. Stir in the parsley, onion, garlic, a teaspoon and a quarter of salt and a grind of black pepper, cover and rest in the fridge for 10 minutes. Roll the mix into 30 3cm x 5cm koftas, each weighing about 35g. While you're working the lamb, give the tahini a stir in its jar, to even it out, then pour into a bowl and add 100ml water and a quarter-teaspoon of salt. Whisk to a thick, pourable sauce – if need be, add a little more tahini or water to get the right consistency (you want it like double cream) – then cover with cling film and set to one side. Put a griddle pan on a high heat and, once it's smoking, cook the koftas in batches for just a minute or two, turning so they get charred on all sides. Transfer to a baking tray and roast for about eight minutes more, until cooked through. To serve, drizzle the warm koftas with some of the sauce, then spoon a little jam on each and sprinkle with coriander. Serve at once with any remaining sauce on the side.

LAMB KOFTAS WITH POMEGRANATE JAM & TAHINI

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THANK YOU for browsing through our MONTY’S

MONTHLY MUNCHIE… see you again next issue!

[email protected]

T: +44 1342 894730 | www.montysbakehouse.co.uk

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Montys Monthly Munchie May 2016