This Month: October Market News 2018
Products of the Month
From our Deli Counter
Schlossberger Cheese from “Jumi”
Jumi is a small family company from Switzerland. The various dairies are placed in the Emmental in a small region near Berne, Switzerland. At all these sites they produce a wide range of different and well matured cheese. The old ruined castle of Schlossberg lends this traditional cheese its name. It has been produced by the Jumi family for many generations.
Mature Schlossberger: Raw cow’s milk cheese matured for 18-23 months in a cave next to the ruins of Schlossberg Castle, deep in the valley of Emmental. Carefully nurtured to reach its peak maturity. The finished cheese is moderately salty with pronounced hazelnut flavours and a buttery finish. Schlossberger made in the winter (when the cows are eating hay) will take on a paler, crumblier and brighter persona.
Is ideal for a cheese plate served with toast or crackers and fruit, also delicious with thinly-sliced prosciutto ham and salami. This cheese pairs well with our Wine of the Month- Domaine Bousquet Malbec.
Origin: Emmental, Switzerland.
Made from raw cow’s milk. Not suitable for vegetarians.
Young Schlossberger: The “baby brother” of the extra mature Schlossberger, this traditional table cheese has a mild, flexible paste with charming and delicate milky, buttery notes, aged for 6months.
Perfect on the breakfast table, good for snacks and picnic sandwiches. Pair with relish and smoked ham on baguette for a real treat.
Origin: Emmental, Switzerland.
Made from raw cow’s milk. Not suitable for vegetarians.
Pitted Spanish Mixed Olives: Pitted Cuquillo Nicoise and Beldi olives teamed with peppers and cocktail onions in paprika oil. It’s a colourful savoury mix, with purple and green olives and red and yellow pepper – not only to they add colour, they bring a welcome crunch too. Use as snacks, in salads, or as a tasty addition to recipes.
From our Wine Section
Jean Bousquet Wines
Jean Bousquet moved from Carcassonne, France to Argentina to find his ideal area to establish an organic vineyard. He settled in the Tupungato Valley, in the foothills of the Andes mountains outside Mendoza.
Domaine Bousquet Chardonnay: A wine of bright yellow with green shades. On the nose it presents aromas of tropical fruits with citrus and floral notes. Concentrated notes of peach and green apple with a hint of mild spices are perceived in the mouth. The end is clean with a fresh acidity. Ideal to drink as an aperitif and with seafood, fish and goats cheese.
Domaine Bousquet Malbec: Packed with effusive notes of blackberry, damson and cassis overlain with a subtle hint of spice. An aromatic note of floral violet adds to its heady charm. Gloriously ripe with a lively freshness and vigour. Excellent structure and persistence.
Brilliant with steak and strong cheese. Why not try this wine with our Cheese of the Month – Matured Schlosberrger?
From our Bakery Section
Babelle Canelés (Wimbledon, Parsons Green and Parkgate only)
A Canelé is a traditional sweet delicacy from the Bordeaux region of France, with a baked caramelized crust and soft custardy heart.
Babelle is a French owned, London based company, inspired by the mythical story of “Babel”, a place where the world first met and exchanged exotic goods despite the confusion created by the different languages spoken. Babelle acts as a bridge to sweet indulgence, offering a combination of classic and innovative culinary techniques to create a unique product.
At Babelle they only use natural ingredients of the highest standard. From free range eggs to locally sourced dairy products, they select the suppliers carefully throughout every step of the process.
Babelle Canelés contain no additives, preservatives or added gelatine. Each Canelé is checked individually by a head chef – they even crack every egg by hand!
We will be stocking the following delicious flavours: Vanilla, Salted Caramel, Rum, Peanut Butter, Raspberry Coulis and White Chocolate Ganache, Lemon Curd, Dark Chocolate, Dulce de Leche and Nutella
Canelés are best kept refrigerated (avoid excess of humidity) and then eaten at room temperature. They can be enjoyed as a breakfast treat, teatime snack or dessert, accompanied by tea, coffee, wine or champagne.
Rosemary Sourdough: The idea for this bread came to Julian (Owner and Head Baker) about 20 years ago while working with Jean Luc Poujauran. The method is 80% fermentation of flour which makes it a rather unique and also wonderful texture. The addition of rosemary was always a nod to the love of a hot dry summer. Why not spice up your eggs royale with a slice of this lovely loaf, with a gentle flavour of fresh rosemary.
Fresh from the Market
Mixed Wild Mushrooms 125g / 250g: A new supplier, The Wild Room is a foraging specialist. With a range consisting of fresh mushrooms (both wild and cultivated), dried mushrooms, wild berries, sea leaves and dried flowers, there’s plenty of interesting ingredients that could keep a keen cook busy for days!
Only the highest quality produce is used. The drying is done by trusted contacts, but Finn (co-founder) loves to experiment with different processes and products from his unit based under the arches in Bermondsey, before taking the ideas to the next level.
In October we will be featuring two assortments of fresh wild mushrooms – a 125g punnet which is the perfect amount if cooking to feed two people, and a 250g punnet which can provide multiple meals to any mushroom lover.
The 125g punnet consists of a mix of Swedish Chanterelles, Swedish Girolles and Hen of the Woods from the UK. The 250g punnet includes Finnish Cep and Swedish Girolles. The mixes may change, as The Wild Room keeps everything in season, and only the best will do.
The pulp punnets in which the assortments are presented are completely biodegradable, another great initiative by this young company and another great reason to try their produce.
Ceps: The highly prized mushroom which we commonly refer to as Ceps can go by many names, including Porcini, Penny Bun or Boletus edulis. Whichever you choose to use, the agreement on its culinary value is universal.
Fresh examples of this mushroom are nutty, slightly meaty, with a creamy, smooth texture, with an aroma distinctive of sourdough. Sautéed with butter and eaten as a side with rich meat or added to a risotto are classic examples of its use.
Dried examples are also very highly valued, they make an excellent addition to stocks and can produce tons of flavour. This is a great all-year round solution to enjoying ceps, but now, in the month of October, you really don’t want to miss out on the fresh stuff!
Assorted Organic English Squash: With autumn truly upon us, we are rewarded with the abundance of English squash. Our organic examples come from Holm Select, a grower and distributor in Cambridgeshire.
Mixed squash is becoming increasingly popular with chefs and members of the public alike. Once discovered, they are surprisingly easy to cook and are an extremely tasty and versatile vegetable.
The squash which is available will vary throughout the season, but common ones to look out for are the acorn squash, spaghetti squash, pattypan squash and kabocha squash. Happy roasting!
From our Kitchen
Mushroom & Oregano Pizza: Our homemade pizza dough is baked for one minute at 320° Celsius. With a base of our in-house tomato and basil sauce, mozzarella is sprinkled over with a mix of grated Parmesan cheese. Lastly, portobello mushrooms and oregano are added bringing a nice autumn flavour to the palate.
Mushroom & Stilton Quiche: Everyone loves a classic quiche. Our kitchen chef’s delicious recipe has portobello mushrooms and Stilton cheese to add great flavour and texture to the creamy egg filling and crumbly puff crust pastry case. Serve warm or cold, with a side salad or steamed vegetables.
La Tua Pasta Special of the Month (Radiccio & Robiola)
La Tua Pasta pride themselves on being an authentic “Pastificio”, making Fresh Pasta following the most traditional Italian recipes. They specialize in fresh pasta because that’s what they are passionate about and what they do best.
La Tua Pasta show great passion about their produce, with fantastic quality and consistency, using only premium, fresh and natural ingredients, the majority sourced from Italy. There are no preservatives or colourants.
All the pasta is hand-made and all fillings are made from scratch in their kitchen. Each and every Tortelloni are literally hand folded one by one. This is all produced overnight, to ensure the product always reaches the customer in the morning at the peak of its freshness.
Every year the quality of La Tua Pasta has been recognised and awarded by The Guild of Fine Food, also receiving awards from Pizza and Pasta Industry Awards and the Caterer.
This months’ special is Tortelloni with red radicchio and Robiola, an Italian soft cheese from the Stracchino family, not dissimilar to ricotta and made with a blend of cows, goats and sheep milk.
Serve the pasta with olive oil and sprinkle some Parmesan cheese on top.
The Grocer Mushroom Risotto: The Grocer on Elgin are creating some of the finest quality prepared foods in London. Lovingly made in their production kitchens, they supply us with a range of risottos, soups, main meals, side dishes and desserts.
The mushroom theme continues, after all, now is the best time to enjoy them. In this risotto you’ll find fresh chestnut mushrooms and dried ceps in the stock, giving this dish a rich, slightly nutty mushroom flavour. Cooked with garlic, white wine and parmesan; the perfect compliments.
If you’re hoping for something quick and easy, yet still full of flavour, you need not look any further. This dish is perfect for two.
We hope you have enjoyed reading our latest products of the month. Any questions please contact us at email@example.com, follow us at @bayleyandsage and sign up to our newsletter for all our news, events and competitions at http://www.bayley-sage.co.uk
We look forward to seeing you in store soon!