Purple Grape on Trend

16 Oct

As the sequence of SS16 Fashion Weeks came to a close last week, we couldn’t help but wonder what’s trending in catering?  Did you know that we update our menus at least twice a year to reflect what’s in season?  With both a Spring/Summer and Autumn/Winter menu, we are always on the lookout for the latest food trends and exciting combinations to make sure that we offer you the very best.  So what’s in season right now?

Vegetables:

Full of earthy charm, a distinctive flavour and powerful antioxidants, beetroots are very hard to beet!  Belonging to the same family as chard and spinach, both the leaves and root can be eaten.   The leaves have a bitter taste whereas the round root is sweet. From the gladiator, to the sangria, to the Big Red, beetroots are typically a rich purple colour, but can also be white, golden or candy-striped.  Steamed, roasted and pickled, our favourite combination is our goat’s cheese truffle coated in walnuts and pierced with spiced beetroot.  Delish!

Other Autumn/Winter vegetables to look out for are brussel sprouts, cabbage, celeriac, globe artichoke, kohlrabi, leek, lettuce, pak choi, parsnip, raddichio and spring onion.

 

Fruits:

Held in ruby red jewel-like sacs, the juicy flavour and “super food” properties of pomegranates have led to their recent popularity.  Currently grown mostly in America, Spain, the Middle East and India, pomegranates originate in the region between Northern India to Iran.  Chosen for their sweetness in the UK, it’s surprising that you can buy dried sour pomegranate seeds or powder as well as ‘sour’ pomegranate syrup molasses. Typically served cold, our favourite pomegranate recipe from our canapé collection is the tea smoked lamb, muhammara and chives on a little pitta base with pomegranate and mint cress.

Other Autumn/Winter fruits to enjoy are apples, clementines and pear.

Pomegranates are so evocative of Morocco and perfect for both sweet and savoury dishes - they're even one of delicious ingredients in our Moroccan Tagine Soup:

Herbs:

Used by the ancient Egyptians as a fertility drug, the soft, yet sweet savoury flavour of sage, along with its wonderful health-promoting properties, make it a seasonal favourite.  Greyish green in colour with a silvery bloom covering, sage is enjoyed fresh, dried or powdered.  Although we think fresh is always best, especially when served on our deconstructed chorizo and sage scotch egg!

Other seasonal herbs to enjoy are basil, chives, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sorrel, tarragon, and thyme.

deconstructed chorizo scotch egg

 

 

 

 

 

 

 

 

As the nights draw in and the warmth of the kitchen is calling, what key ingredient will feature in your next ‘on trend’ dish?

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