BREAD CHEESE WINE AUGUST 2016 SEASIDE THEME
1 TXAKOLI PINTXOS W/ MANCHEGO BATON Our baton, or baguette one of our best selling loaves. It takes the longest to make of all our yeasted breads. It is made using a poolish. This is where 30% of the total water and flour is added to a very small amount of yeast, mixed and left to ferment overnight in the fridge. The final dough is then mixed in the morning, left to ferment again, then shaped, proved and baked. This long fermentation gives the bread a chewy and open texture. This is the perfect vessel for the tapasstyle toppings.
2 Picnic Lunch! CUDDYS CAVE OVERNIGHT WHITE BLOOMER SANGRIA So called the ‘overnight white bloomer’ because this is the only dough that we leave to ferment ambiently overnight. It is the last thing that the bakers do on their shift and i first bread that they mould in the morning. This is a yeasted bread but even in the depths of winter-it only has 1% yeast per 1g flour, this goes down to 0.25g in the summer. It often has adeceptively dark crust, this is because the sugars in the wheat have been released through the long fermentation process making it colour quicker. This loaf will always have a soft crust though, unlike sourdough which usually has a crispy one. The softness and closer texture makes this a perfect sandwich loaf.
3 LAVERBREAD SAUMUR CAERPHILLY Laverbread isn’t really a bread! It can be make thickly or made into boules like stuffing but i decided to make it more like a biscuit or cracker. Laver is seaweed, you may know its more common name of Nori. The seaweed is cooked and butter and oatmeal are added to create a dough that is then baked to a crisp.This is a very traditional Welsh food, so goes especially well with the Caerphilly.
4 OGLESHIELD CHEESY CHIP BUTTY ON BUTTERMILK ROLL VINO VERDE You’ve got to have chips when you’re at the seaside -right?! We used our buttermilk rolls to go with this course. We use local buttermilk from Our Cow Molly to make these soft rolls. We bought chips from Two Steps across the road and melted Ogleshield on top. The Vino Verde provides a delicious acidity to cut through the grease.
5 CORNISH BLUE CHEESE ICE CREAM TUILLE PEDRO XIMINEZ
Maybe not the icecream that you would expect at the beach, but this subtle blue cheese matches beautifully with the rich rasiny flavours of the sherry. A treat to finish…
Manchego is a raw ewes’ milk. Hard and crumbly with a few tiny crystals of tyrosine. Aromas of leather, wool and nuts. Complex, fruity and buttery flavour with an aftertaste of nuts and a gentle spiciness. From Alcazar de San Juan, Castile La Mancha and aged for a minimum of seven months.
Cuddy’s Cave is a mellow and succulent Dales style cheese, developed from Neill Maxwell’s own recipe at Doddington Dairy in Northumberland. Its flavours are fresh, lemony and curdy when young yet rich, mellow and satisfyingly creamy once matured. Unpasteurised, traditional rennet. Matured from three to six months.
With his Jersey herd of cows, Jamie Montgomery makes a raclette-style cheese. Ogleshield is washed for three-months and is perfect for raclette grilling or simply eaten on its own! Made by Jamie Montgomery in North Cadbury, Somerset, England. Unpasteurised. Animal rennet.
At five-months old, this traditional Welsh Caerphilly has been extra-matured to break it down to form a buttery, mushroomy layer around a lemony, lactic-fresh core. Made by Todd and Maugan Trethowan in Puxton, Somerset, England. Unpasteurised. Animal rennet.
Cornwall’s only blue cheese. A gentle blue with a creamy, mellow flavour. From Liskeard on Bodmin Moor, Cornish Blue Cheese Cheese has been produced on the Stansfield’s Farm since 2001. The full flavoured sweet, creamy cheese of distinctive character has been internationally recognised by the many awards it has won including: World Cheese Awards Champion Cheese in 2010 and Best Blue and English Cheese in 2007. Pasteurised. Animal rennet.
Agerre Txakoli (known as Chacoli )
One of Spain’s more unusual wines, which like Vinho Verde loves being close to the sea. The location is a mere 750 meters from the shore. In the autumn and winter months the rainfall is high ,as much as 1500mm per year. The main grape used for this wine is Hondarribi Zuri which can produce thin and acidic wines. This example is fuller flavoured with a light spritz.
Sureo Sangria from Estrella Damm
Named after the Spanish and Portuguese word for “blood” (sangre) because of its typical dark colour. Sangria is commonly a mixture of red wine, chopped fruit – such as orange, lemon, melon, berries, mango, a sweetener is added – sugar, syrup or orange juice as well as a small amount of brandy or sometimes rum. As there are so many variations on a recipe the drink can range in alcohol from 4% to 11%. Sangria is now protected under a 1991 European law and can only be labelled as such if produced in Spain or Portugal. The law states that it must be less than 12% abv and the colour must come exclusively from the raw materials used. Solid citrus fruit pulp or peel may also be included. Sureo comes from Barcelona based Estrella Damm and it is possible that the recipe for it has come from El Bulli chef Ferran Adria.
Saumur Rouge ‘ Les Plantagents ‘
A well balanced offering with plenty of red berry flavours provided by the Cabernet Franc grape. The vineyards are close to the Chateau at Saumur and the banks of the River Loire. The grapes are lightly pressed at the winery after careful selection and de-stalking. This Saumur has lighter tannins and is best drunk within a few years of making.The red berry fruits and the dry finish work well with the cheese keeping the palate clean.
Este Vinho Verde made from the Loureiro variety in Galicia
A large family estate produces a host of white and red Vinho Verde. Situated close to the Atlantic shores this can be a tricky area to grow vines.nSince the 1990’s the style has changed a little, to provide more fruit flavours without losing the freshness and zing on the palate. The demand for lighter wines in character and alcohol is increasing and the quality is only getting better.
El Candado Pedro Ximinez from Bodegas Valdespino
Inspired by a family member who thought it would be highly amusing to put a lock on one of their prized barrels. Thankfully we can all enjoy this delight today with the care of excellent fruit and wine making. This Pedro Ximinez variety is thin skinned and light green.After ripening and then picking it enjoys at least two weeks in the sun to lose some juice and sweeten what is there from the season. Gentle ageing for around ten years brings this smooth figgy and dried fruit cocktail of flavours to life.