warming autumnal recipes warming autumnal recipes

CREATIVE COOKING WITH CAPLE
THE
CHEF
AUTUMN ISSUE 2014
JOSH
EGGLETON
GIVES US A MICHELIN
STARRED GUIDE
TO AUTUMN’S
CULINARY DELIGHTS
NINE
EXCLUSIVE
DRINK
MATCHING
TO EVERY
RECIPE
WARMING
AUTUMNAL
RECIPES
Creative cooking with Caple
W E L C O M E
WELCOME BACK THE CHEF, OUR THIRD EDITION IS
A COLLECTION OF AUTUMNAL AND WARMING RECIPES,
BROUGHT TO YOU BY MICHELIN STAR CHEF JOSH EGGLETON.
eCOMMERCE SITE NOW LIVE!
The Summer has flown by but it
The book aims to tantalise the
Last month we launched our brand
certainly hasn’t been a quiet time
Russian audience with classic
new accessories website, a raft
for us. We are pleased to announce
British food with a twist.
of useful items that you can
that we have just launched our
Congratulations Josh!
buy online as an alternative to
brand new eCommerce website
offering a range of product
accessories that can be purchased
there and then online. It’s a service
we feel will be extremely useful,
we hope you do too.
In this magazine, our Autumn
edition, we are embracing the
need to get a bit of foodie warmth
back into our lives. With a range
of stunning recipes cooked in our
self-cleaning pyrolitic ovens this
As ever Josh has also been
edition won’t fail to ease you into
incredibly busy. Last month saw the
the season. Get stuck in!
purchasing through your retailer.
The aim of the site is to make
it as simple and easy as possible
to buy accessories for your
appliances whether it be new or
as a replacement. Click happy!
launch of his first ever cookbook
‘England England’ in Russia.
Danny Lay
Sales Director, Caple
Follow us: facebook.com/capleuk twitter.com/caple
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Creative cooking with Caple
CAPLE
B R I ST O L
CAPLE WERE PLEASED TO GET INVOLVED IN SUPPORTING ONE
OF THE UK’S LEADING AND AWARD WINNING MUSEUMS –
THE BRISTOL SCIENCE AND INNOVATION CENTRE.
Josh Eggleton with Caple's Commercial Manager,
Phil Morrish in the Bristol demo kitchen
A feast for the senses, the exhibition enables visitors to explore how
food is produced, prepared and consumed. Food can even be used for
light energy, experiment with exploding sugar and get hands on in a
fully functional experimental kitchen provided by none other than Caple!
Visitors have been flocking to get involved and we are proud to support
such an educational and fun activity.
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Creative cooking with Caple
TH I S
I S S U E ' S
STA RT E R S + S I D E S
MAINS
24
12
LEEKS WITH GRATED
EGG DRESSING
BEETROOT
+ GOAT
CURD SALAD
R E C I P E S
10
BARBECUE MACKEREL
WITH COLESLAW
22
CHICKEN, MUSHROOM
+ HAM PIE
32
GROUSE WITH
TRADITIONAL
GARNISH
34
TOASTED SPELT RISOTTO
PUDDINGS
25
CHOCOLATE BROWNIE
WITH HAZELNUTS
+ PISTACHIOS
35
APPLE +
BLACKBERRY
CRUMBLE
DRINKS MATCH
MAKE SURE YOU
TAKE A LOOK AT...
the drink recommendations on each recipe.
They make a perfect accompaniment
to your meal, that can also be
beautifully stored in a
Caple wine cabinet!
13
ENGLISH EGG
CUSTARD TART
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Creative cooking with Caple
SEPTEMBER
W H A T 'S
I N
S E A S O N ?
SUMMER IS WINDING DOWN SO WE ARE
IN THE MOOD FOR WARMER FOOD TO FEAST ON.
USING THE BEST OF THE NEW SEASON’S PRODUCE MEANS
THAT WE CAN STILL TAKE ADVANTAGE OF FRESH
INGREDIENTS BUT WITH A HEARTY TWIST.
8
MACKEREL
CAPERS
MUSTARD
HAZELNUTS
BEETROOT
GRANNY SMITH APPLES
NUTMEG
WHITE CABBAGE
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Creative cooking with Caple
BARBECUE MACKEREL
W I TH C O L E S L A W
S H O R E - T H I N G
DUE TO THE NATURAL OILS IN MACKEREL, IT BARBECUES VERY
WELL AND TAKES ON A GREAT SMOKY FLAVOUR. IF YOU ARE
NOT A FAN OF FISH BONES, ASK YOUR FISHMONGER TO FILLET
THE FISH AND TRIM THEM OUT.
:: Serves 4
:: Cooking time 10-15mins
- 4 Whole fresh mackerel,
gutted, cleaned, sides scored
+ sharp fins trimmed off
- Extra virgin olive oil
For the pickled apples, place all the ingredients except the apples
in a saucepan and bring to the boil, simmer for five minutes.
Peel and core the apples, cut into quarters and trim them so
they are all a similar size and shape.
Place the apples in a large sterilised preserving jar and strain the
hot vinegar solution over them to cover. Seal the jars, and keep
- 1 Small white cabbage, very
thinly sliced
for at least three days before eating.
- 1 Shallot, very thinly sliced
Place the mackerel side-by-side on a roasting tray, lightly coat with
- 1tsp of fresh horseradish,
finely grated
olive oil, season with salt and pepper and place on a hot grill or
- 1tbsp Mayonnaise
the mackerel skin will stick. Turn the mackerel over after five minutes
- Salt
barbecue. The fish must be well oiled and the grill hot – otherwise
and cook through.
- White pepper
Meanwhile put the cabbage, shallot, horseradish, mayonnaise, lemon
- Juice of half a lemon
juice and capers in a bowl. Mix well and season with salt and pepper.
- 2tbsp Small capers
If the coleslaw is a bit dry for your taste add a bit of olive oil; if you’d
like a bit more heat add some more horseradish. Divide the coleslaw
FOR THE PICKLED APPLES
neatly between four plates and gently place the mackerel alongside.
Drizzle with a little olive oil and garnish with the pickled apples.
-4
Eating apples
[e.g. Granny Smith]
- 200ml Red wine vinegar
- 150ml Red wine
- 150g Sugar
- 1 Star anise
- 1 Sprig of thyme
WINE MATCH
THE NED BLACK LABEL
WAIHOPAI RIVER
SAUVIGNON BLANC
A nose of nettles and grass leads
to generous gooseberry flavours with
a smoky herbal twist on the palate,
which delivers extra complexity.
10
© davidgriffen.co.uk
- ½tsp Coriander seeds
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Creative cooking with Caple
BEETRO OT AN D
GOAT CURD SALAD
THIS IS A GREAT ALL-YEAR-ROUND SALAD.
THE EARTHINESS OF THE BEETROOT WORKS AMAZINGLY
WELL WITH THE CREAMINESS OF THE GOATS’ CURD.
- 250g Goats’ curd
or goats’ cheese
- 100g Parmesan, finely
grated [omit if using
goats’ cheese]
Place the beetroots in a small pan, cover with water and add a teaspoon
of salt. Bring to the boil and simmer for 30-40 minutes – they should
still be firm. Drain them and while they are still warm, gently push
off the skins. Cut the beetroots in half from top to bottom, cut each
half into quarters and place in a plastic container. Meanwhile, put the
- 1 Granny Smith or
other green apple
Place the hazelnuts on a small roasting tray and place in the oven at
- 2 Baby gem lettuces
- 200g of bitter and
peppery leaves, e.g.
watercress, rocket,
endive etc. washed
- 100ml House dressing
- 200ml Red wine vinegar
- 75g Caster sugar
A golden hued wine exudes aromas of ripe
stone fruits and honey. Luxurious sweetness
and spicy vanilla characters layer
and coat the palate before
a clean and fresh finish.
boil, making sure the sugar is dissolved. Strain the vinegar through a
sieve over the beetroot and set aside to cool.
- 150g Hazelnuts
WINE MATCH
CHÂTEAU LA RAME 2012
STE-CROIX-DU-MONT
vinegar, sugar, salt and coriander seeds in a saucepan and bring to the
- 2 Medium beetroots
- 8 Wedges of pickled apples
© davidgriffen.co.uk
:: Serves 4
:: Cooking time 1hr
E N G L I S H E G G C U ST A R D
TA RT
180ºC for 10-15 minutes. Keep an eye on them and remove when
slightly more than golden brown. Put the nuts in a food processor and
lightly pulse until roughly broken – keeping the pieces quite big.
THE AIM WITH THIS TART IS TO COOK IT UNTIL THE CUSTARD
IS JUST SET. IT SHOULD BE AS WOBBLY AS POSSIBLE
WITHOUT COLLAPSING WHEN YOU CUT IT.
Take the goats’ curd and divide it into eight pieces. Roll each piece into
a ball and then roll each ball in the Parmesan. If using goats’ cheese, cut
into cubes and omit the Parmesan. Place in the refrigerator to firm up –
but take the balls out of the fridge 20 minutes before serving the salad.
Cut the stalk end off each baby gem and gently tear off the leaves,
:: Serves 8
:: Cooking time 90mins
leaving the rocket and watercress relatively whole. Put the leaves in a
bowl, pour over half the dressing and gently mix until the leaves are
- Pinch of salt
coated. Transfer the leaves to a serving dish. Drain the beetroot, put it in
FOR THE PASTRY
- 1tsp Coriander seeds
the first bowl. Cut the pickled apple wedges in half and add them too.
- 200g Plain flour
Dress and mix them like the leaves. Arrange the beetroot and pickled
- 100g Cold butter, diced
apples in and around the salad leaves. Core the fresh apple and cut it in
- 50g Caster sugar
half, and then thin slices. Garnish the salad with the apple slices, curd
- 1 Vanilla pod
WINE MATCH
balls and finally the hazelnuts.
- 1 Egg and 1 yolk, beaten
SANCERRE BLANC 2013
DOMAINE VACHERON
- Butter and flour for greasing
- 1 Egg, beaten for glazing
Fabulously aromatic nose, concentrated
gooseberry fruit flavours, all
carefully balanced by a rich smokiness
and steely dry palate. A mineral,
elegant and long finish.
Sieve the flour into the bowl of an electric mixer fitted with the paddle
attachment. Add the butter and turn on to a low speed until the
mixture resembles bread crumbs. Split the vanilla pod lengthways and
scrape the seeds into the bowl. Mix in the sugar and add one egg and
one egg yolk. As soon as the pastry comes together into a smooth
mass, remove it from the machine, cling film it and allow to rest in the
refrigerator for an hour. Meanwhile, preheat the oven to 180ºC.
Grease the inside of a 20cm flan ring with butter and sprinkle with
flour. Grease and flour a flat baking tray and sit the flan ring on top.
Roll the pastry out on a floured work surface to about 3mm thick,
carefully drape it over the flan ring and push the pastry into the edges
for a neat finish. Allow some pastry to overhang the edge of the ring.
FOR THE CUSTARD FILLING
Put the tart case in the freezer for ten minutes. Line the case with
- 500ml Double cream
baking paper and beans or rice and bake for 15 minutes.
- 100g Sugar
- 8 Eggs
Remove the case from the oven, carefully remove the paper containing
the beans – they will be very hot – and use a fork to prick small holes
- 1 Vanilla pod
all over the base of the case. Return it to the oven and bake until
- Fresh nutmeg
cooked through and golden brown [about 5-10 minutes]. Remove from
the oven, brush all over with the beaten egg and set aside. Turn the
oven down to 120ºC.
In a large bowl, whisk together the eggs and sugar until pale.
Put the cream in a saucepan, split the vanilla pod and add the seeds.
Bring to the boil and pour immediately over the eggs and sugar,
whisking all the time until mixed. Place the tart case in the oven, fill
with the custard and generously grate the fresh nutmeg over. Bake for
35 minutes and have a look at the tart. It may need more time.
© davidgriffen.co.uk
You will know it’s ready when the filling is wobbly without being
12
runny. Set aside to cool, serve in slices. Optional garnish of raspberries
or your choice of seasonal berries.
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Creative cooking with Caple
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Creative cooking with Caple
CLEVER
CLEANING
With the Summer temperatures
fading away no need to get down
in the dumps as Autumn is full
of tasty produce coming into
season. No doubt you will be
using your oven a lot more
too, swapping salads for
warm and satisfying meals.
:: No more scrubbing...
Our Pyrolytic oven is not only perfect
for beautifully cooking your food but
also saves on time with its self-clean
function, eliminating the need for
manual cleaning altogether.
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Creative cooking with Caple
Sense C2480
Electric pyrolytic single oven
Energy class
A
:: Oven features
:: Features
- 16 Functions:
- Stainless steel
- Light
- S tainless steel, black-spot
feature bar handle
- Conventional heat
- Eco conventional heat
- Base heat
-G
rey nickle free easy-to-clean
enamel interior
- Turbo base heat
- Closed door grilling
- Full grill
- T win speed tangential
cooling fan
- Turbo grill
- Turbo conventional heat
- Fan heat
- Base plus fan heat
- Turbo defrost
- Grill plus base heat
- Turbo grill plus base heat
- Interior halogen light
:: Accessories
- 1 Safety-stop shelf
- 1 Grill pan with handle
- 1 Telescopic shelf
- Boost
:: Electrical connection
- Pyrolytic self clean
- Rated load 2.5kW
- Eco pyrolytic self clean
-5
4 Litre capacity
- Fuse rating 13A
- T ouch control
programmable
electronic timer
- Child lock
-Q
uadruple glazed door
with heat reflective glass
“A FRESH AND SPOTLESS
OVEN IN JUST 60 MINUTES”
Pyrolytic technology works by heating
the oven up to 475°C meaning that even
stubborn and baked on grime is carbonised
into fine ash. When the function is finished
all that’s left is to use a damp sponge to
wipe the residue out.
Sense C2472
Electric pyrolytic single oven
Energy class
A
:: Oven features
:: Features
- 10 Functions:
- Stainless steel and black glass
- Light
- Conventional eco heat
- Stainless steel, black-spot
feature bar handle
- Fan heat
- Grey enamel interior
- Base heat
- Child lock
- Full grill
- Eco grill
- Smooth and flat oven sides
with chrome shelf racks
- Turbo grill
- Full width inner door glass
- Turbo conventional heat
- Interior light
- Turbo defrost
:: Accessories
- Pyrolytic self cleaning
- 70 Litre capacity
Appliances with benefits
Another added benefit is that by regularly using the
18
-W hite LED display with
push-pull controls
- Electronic clock
-Shelf
- Grill pan and handle
-Multiple position
telescopic shelving
self-clean function it improves the overall efficiency
- Digital minute minder
:: Electrical connection
of the product over time.
- Quadruple glazed door
with heat reflective glass
- Rated load 3.2kW
- Fuse rating 15A
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Creative cooking with Caple
OCTOBER
W H A T 'S
I N
S E A S O N ?
THE NIGHTS ARE BEGINNING TO DRAW IN AND THE COMFORT
FOOD FACTOR HAS STEPPED UP A GEAR. BEAUTIFUL AND
MOUTH WATERING FLAVOURS ARE ON HAND TO EASE YOU
IN TO THE AUTUMN SEASON.
20
LEEKS
POTATOES
HAM HOCK
SHALLOTS
MUSHROOMS
PISTACHIO NUTS
TARRAGON
CHICKEN THIGHS
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Creative cooking with Caple
H U M B L E
P I E
CH ICKEN, M USHRO OM
+ HAM PIE
THIS DISH IS ONE OF MY FAVOURITES. THE CHICKEN THIGHS
MAKE IT REALLY SUCCULENT AND MOORISH.
:: Serves 8
:: Cooking time 30mins
- 1l Warm chicken stock
Preheat the oven to 180ºC. In a lightly oiled, very hot pan, sear the
chicken thighs on one side until almost cooked through, flip them over
and set the pan aside. Heat up a clean frying pan and add the butter.
- 50g Butter and
extra for cooking
In batches, sauté the mushrooms, shallots and leeks. Add any juice left
- 50g Flour
add the flour; stir to form a roux. Very gently cook the roux for about
-8 -10 Skinless and
boneless chicken thighs
5-8 minutes, whilst stirring with a spatula. Slowly add the chicken stock,
-150g Cooked ham,
cut into cubes
lumps. Add the Dijon and cook the sauce for 10-20 minutes. Stir in the
-4 Young leeks, sliced
into 8mm rounds
-200g Chestnut
mushrooms, quartered
in the pan to the chicken stock. In a saucepan, melt the 50g butter and
in quarters, and vigorously whisk the sauce – make sure it contains no
cream and remove from the heat.
Slice the chicken thighs into thirds and add to the sauce, along with
the leeks, shallots, mushrooms and ham. Check the seasoning and
stir in the tarragon. Spread the mix in a round, shallow casserole dish
- 2 Small shallots, sliced
[about 28cm in diameter].
- 1tsp Dijon mustard
Roll the puff pastry out to the thickness of a pound coin. Brush the rim
- 50ml Double cream
of the dish with the beaten egg, and carefully drape the pastry over the
-25g Tarragon, chopped
dish. Trim the pastry to fit and then press down and crimp the edges
-3 00g Puff pastry
with a fork. Make a few holes in the centre for any steam to escape.
- 1 egg, beaten for glazing
Brush the pastry with the remaining egg. Place the dish in the oven
and bake until golden – about 20-30 minutes.
WINE MATCH
DOM. SAINTE ROSE ‘LE VENT
DU NORD’ ROUSSANNE
CHARDONNAY
A pale yellow colour leads to an intense
and elegant nose. Notes of honeysuckle,
peach, and caramel are backed-up
on the palate and contribute to
a well-balanced persuasive finish.
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Creative cooking with Caple
L E E K S W I TH
G RATE D EG G D RESS I N G
I LOVE YOUNG BRITISH LEEKS AND THIS STRANGE-SOUNDING
BUT DELICIOUS DISH IS A GREAT ACCOMPANIMENT
TO BOTH PORK AND POULTRY.
:: Serves 4
:: Cooking time 20mins
- 12 Small young leeks
- 200ml Salad dressing
- 2 Shallots, very finely minced
Place a large pan of water over a high heat and add salt until it tastes
like the sea. Neatly trim the whiskers off each leek. Trim off most of
the green part – leave about 2cm above the white. When the water is
boiling, add the leeks and cook for about 3-4 minutes, until just tender.
Remove from the pan and refresh leeks in a bowl of iced water. Once
WINE MATCH
cooled, drain the leeks and allow drying on a clean kitchen cloth.
LA FONT DEL BOSC,
MAURY AOC 2005
- 50g Small capers
- 15g Chopped fresh parsley
- 2 eggs
-Salt
- Fresh black pepper
Meanwhile, bring a small pan of water to the boil, cook the eggs in their
A perfect match for the richest
chocolate desserts. With sumptuous notes
of raisins, cooked fruits and a nutty note
on the finish. Overall, a generous wine
with balanced sweetness.
Best served slightly chilled.
shells for nine minutes and then chill in a bowl of iced water. Peel once
cooled. Put the shallots and capers into a medium-sized bowl with the
salad dressing. Grate in the eggs. Add the parsley. Taste the dressing
and add salt and a twist of black pepper if necessary.
Put the leeks in the bowl and lightly coat each one with the dressing.
C H O C O L A TE B R O W N I E W I TH
H A Z E L N U TS + P I STA C H I O S
Stack three leeks each on four serving plates and use a spoon to top
each stack with the parsley, shallots, egg and capers and plenty more
WINE MATCH
of the dressing.
NICOLAS FEUILLATTE
2006 CHAMPAGNE
This vintage cuvée combines freshness
with a subtle yeastiness from extended
ageing on the lees. The clean froth cuts
through the texture of the egg and on the
palate is fresh, opening, smooth,
pleasant and balanced.
DELICIOUS ALL YEAR ROUND. SERVE WITH EITHER CREAM,
ICE-CREAM, FRESH FRUIT OR IF YOU CAN’T WAIT,
STRAIGHT FROM THE OVEN!
:: Serves 10-15
:: Cooking time 25mins
-150g Dark chocolate, broken
into small pieces
-150g Unsalted butter, cubed
Melt the chocolate and butter together in a glass or steel bowl
over a pan of simmering water. In a stand mixer, beat the eggs,
sugar and vanilla together until thick and creamy enough to
coat the back of a spoon. Gently add the egg mixture to the
melted chocolate and butter.
-3 Eggs
Sift the flour and salt together and then beat into the chocolate
-225g Caster sugar
mixture until smooth. Stir in the nuts, and pour into a small
-½tsp Vanilla extract
roasting tray [20cm x 30cm] lined with kitchen paper.
-100g Plain flour
Bake for 20-25 minutes. The brownie should be just set and
-P inch of salt
slightly gooey in the middle.
-75g Blanched hazelnuts
24
© davidgriffen.co.uk
-75g Pistachios
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Creative cooking with Caple
DISHWASHING
Whether it’s a quick wash or
something more heavy-duty,
every Caple dishwasher is quiet,
efficient and designed to perform.
There’s a range of discreet built-in
or freestanding models.
DF630
Freestanding dishwasher
Di628
Fully integrated dishwasher
:: Features
:: Functions
:: Features
:: Functions
-White – with mirrored
touch control panel
- 14 Place settings
-14 Place settings
-Max. plate diameter 30cm
-Stainless steel inner door
and interior
-Electronic LED display
7 programmes
- Normal – 50°C*
- Intensive – 65°C*
- 1 hour express – 62°C
- Economy – 50°C*
- Glass – 40°C
- Rapid – 40°C
- Soak
- Max. plate diameter 30cm
- Stainless steel inner door
and interior
- LCD electronic control panel
- Stainless steel door
top control panel
8 programmes
- Auto – 45/55°C*
- Normal – 55°C*
- Intensive – 65°C*
- Economy – 50°C*
- 1 hour express – 60°C
- Glass – 40°C
- Soak
- Rapid – 45°C
- Internal light
-Cold water connection
-3-in-1 function for use with
tablets containing salt and
rinse-aid *This function can
only be used in combination
with normal, intensive and
economy programmes
-Hidden heating element
-Alternative wash
- Easily adjustable upper basket
-Height adjustable
upper basket
- Delayed timer 1-24hr
- Easy clean filter system
-Max. noise level 49dB
-Easy clean filter system
-6 Level water softening system
-Annual energy
consumption 266kWh/y
- E lectronic salt and rinse aid
warning light
- 6 Level water softening system
-Water overflow
protection system
-Annual water
consumption 3080 litres
-Water consumption
[auto] 8.4L
- Water overflow
protection system
:: Electrical connection
-Aquastop
-Water consumption
[economy] 11L
-Aquastop
- Voltage 230V
:: Performance
- Rated load 1.93kW
-Top cutlery tray
-Titanium Grey baskets
-Electronic salt and rinse aid
warning light
:: Performance
- Energy class A++
-Wash class A
- Drying performance A
:: Electrical connection
- Voltage 230V
- Rated load 1.93kW
- Top cutlery tray
- Titanium Grey baskets
- Cold water connection
- Hidden heating element
- Energy class A++
-Wash class A
- Drying performance A
-3-in-1 function for use with
tablets containing salt and
rinse-aid *This function can
only be used in combination
with normal, intensive and
economy programmes
-Max. noise level 45dB[A]
-Annual energy
consumption 237Kwh/y
- Fuse rating 13A
- Fuse rating 13A
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Creative cooking with Caple
“OUR DISHWASHERS
DON’T JUST LEAVE
YOUR DISHES
SPARKLING, THEY
ARE RATED A+
TO A+++!”
Alternative wash
This function is available on the
DF630 and allows the user to select
either the upper or lower baskets
for the load, saving water and
energy with smaller loads.
Water consumption
The whole of the range have low
water consumption figures, some
as low as 8.4 litres, which is not
only great for the environment
but your pocket as well.
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Creative cooking with Caple
NOVEMBER
W H A T 'S
I N
S E A S O N ?
COSY DINNERS ARE THE ORDER OF THE DAY
AS WE TAKE ADVANTAGE OF THE INDULGENT AND TASTY
INGREDIENTS ON OFFER. CLASSIC RECIPES AND AROMATIC
HERBS ADD SOUL TO THE SENSES.
30
ALMONDS
BLADE OF MACE
FLAT LEAF PARSLEY
GROUSE
BLACKBERRIES
COOKING APPLES
BLACK PEPPER
CELERY
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Creative cooking with Caple
G A M E
O N !
G R O U S E W I TH
TRA D ITI O N A L GARN I SH
GROUSE IS A CLASSIC BRITISH GAME BIRD – RICH AND FULL
OF FLAVOUR BUT PRESENTED HERE WITH A TWIST.
:: Serves 4
:: Cooking time 25mins
Preheat the oven to 200°C.
FOR THE GROUSE
leaves and the mace on a square of muslin and tie up the edges with
-4
Whole grouse, plucked,
gutted and cleaned with
wishbones removed
string to create a sachet. Melt the butter in a pan and then sweat the
- Vegetable oil
has softened – about 20 minutes. Discard the sachet and use a slotted
- Gravy
spoon to transfer the celeriac to a blender. Blend until smooth, adding
- Redcurrant Jelly
as much milk as necessary – you may not need it all. Season with salt
FOR THE PURÉE
Start by making the purée. Put the peppercorns, the cloves, the bay
shallot for two minutes without colouring. Add the celeriac, the milk
and the sachet. Bring to a simmer and cook very gently until the celeriac
and transfer the purée to a clean pan and keep warm.
- 6 Black peppercorns
To make the game chips, use a very sharp knife – or even better a
- 5 Cloves
Japanese mandolin – slice the potatoes into 2mm thin discs. Have a
- 2 Bay leaves
- 1 Blade of mace
- 20g Butter
1 Small celeriac,
peeled and diced
container of cold water next to you, to add the potatoes to, as you work
– this will stop them from going brown. Heat the oil to 160°C and cook
the potatoes in batches, keeping them moving, until they are golden.
Drain on kitchen paper and season with salt. Set aside.
Rub each grouse with vegetable oil and season with salt and pepper.
- 1 Shallot, minced
Lay them on their backs on a cooling rack sat in a roasting tray and put
- 400ml Milk
them in the oven for 25-30 minutes if you want them to be medium-rare
- Salt
or an hour or so if you prefer them well done.
- Black pepper
To serve, generously decorate each plate with the purée, and arrange
- Muslin
the grouse on top. Garnish with the chips and serve with gravy,
FOR THE CHIPS
redcurrant jelly and some steamed green vegetables on the side.
- 5 Large maris piper
potatoes, peeled
WINE MATCH
DOMAINE SAINTE ROSE
‘LA GARRIGUE’ SYRAH
GRENACHE
© davidgriffen.co.uk
- Oil for frying
Flavours of the Garrigue such
as aromatic thyme with jammy,
red fruit and spicy, black pepper,
make this a wine of
enormous character.
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Creative cooking with Caple
T O A ST E D S P E LT R I S O T T O
BY TOASTING THE SPELT FIRST YOU WILL BE CREATING MORE NUTTY FLAVOURS
IN THE GRAINS. PEARL BARLEY CAN ALSO BE USED IN THIS BRITISH TAKE ON RISOTTO.
THE BETTER YOUR BLENDER THE SMOOTHER YOUR PUREE WILL BE.
:: Serves 4
:: Cooking time 1hr
- 1 Large bunch
of flat-leaf parsley
- 200ml Warm water
- 80g Butter
- 300g Spelt
Place a medium sized pan of seasoned water over a high heat and bring
to the boil. Roughly cut the parsley into approx 5cm lengths – don’t be
too fussy – just dispose of the really thick stalks. Blanch the parsley for
two minutes and then remove from the pan and plunge straight into a
bowl of iced water until chilled. Drain the parsley and place in a blender
with the warm water and 20g of butter and blend until smooth. Set
DRINK MATCH
aside in a shallow tray [this will help the purée to cool down faster and
CALVADOS DU
PAYS D’AUGE
hold it’s colour]. Grate the 200g of Parmesan.
- 2 Shallots
- 1 Celery stick
- 1 Garlic clove
- 500ml + of white wine
- 200g Parmesan
plus extra for garnish
- Salt
- Fresh black pepper
A Stylish after-dinner alternative
to Cognac. Various apples are used, some
bitter, sweet and acidic, to give perfect
balance in the Calvados. The result
is complex and rich.
Wash the spelt with cold running water, drain it in a sieve. Put the spelt
in a baking tray and toast in the oven for 10-15 minutes until fragrant.
Finely dice the shallots and celery and mince the garlic. Melt 20g of
butter in a large pan, add the shallots, celery and garlic and cook for
APPLE + BLACKBERRY
CRUM BLE
one minute without colouring. Add the spelt and stir until it is coated in
butter. Add 100ml of white wine and cook until it has evaporated. Keep
gradually adding white wine whilst stirring until the spelt is just cooked.
Remove the pan from the heat and season to taste with salt and
pepper. Using a spatula, beat in the parsley puree, remaining butter and
Parmesan until the risotto is bright green and the sauce has thickened.
Use a vegetable peeler to cut shavings of Parmesan. Serve immediately.
THIS IS IDEAL FOR A DINNER PARTY BECAUSE IT CAN
BE MADE A DAY OR TWO IN ADVANCE. SERVE WITH SOME
RASPBERRIES AND SHORTBREAD ON THE SIDE.
WINE MATCH
VEGA DE LA REINA
SAUVIGNON BLANC, RUEDA
A lively nose of grapefruit with hints
of fresh herbs and petals. Crisply acidic,
this wine is mouth-watering,
refreshing with a lingering finish.
:: Serves 4
:: Cooking time 1hr
Turn the oven on to 180ºC.
FOR THE FILLING
the mix starts to clump together. It should consist of lumps of different
- 200g Blackberries
sizes but not be fully combined. Place the mix in a bowl and fold in the
- 6 Cooking apples
almonds and the oats. Line a baking sheet with baking paper and spread
- 150g Demerara sugar
the mix over it evenly. Bake in the oven for 20 minutes, turning every
- ½tsp Ground cinnamon
For the topping, put the butter, flour and sugar in a food processor until
seven minutes or so until it’s crumbly and golden. Set aside to cool.
- ½tsp Ground ginger
For the filling, peel and core the apples and then cut either into wedges
- ½tsp Ground cloves
or large cubes. Put the apples in a medium-sized pot and mix in the sugar,
FOR THE TOPPING
- 200g Plain flour
- 100g Butter
salt and spices. Place over a medium-high heat and stir occasionally.
As soon as about
2
3
of the apples start to break down, remove from the
heat, stir in the blackberries and then spread the mix on a tray. This will
help keep the apples from overcooking – they should still be al denté.
- 120g Demerara sugar
- 100g Toasted almonds
- 50g Rolled oats
To serve, using either four individual bowls or one large serving dish,
spread the fruit mix evenly, filling up about ¾ of the depth of your chosen
container. Layer the crumble on top and gently reheat in the oven at about
34
© davidgriffen.co.uk
160°C for 15 minutes or slightly longer if the filling has been chilled.
Serve with cream, custard or ice cream, or shortbread on the side.
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WMD1356
Warming drawer
WARMING DRAWERS
Now it’s easier to have perfectly warm
plates, right on cue. With Caple’s
warming drawers you can easily adjust
the temperature to whatever you need.
There’s even a timer that switches the
heat off once ready.
ONE LESS THING
TO JUGGLE
:: Quality interior
Precision engineered sliding
runners give a high-quality
feel and all models feature
either a protective anti-slip
mat or stylish black base.
:: Minute minder
A mechanical timer controls
the heating element, so
when the timer sounds, the
heater switches off too –
no need to worry about
over-heating.
:: Features
:: Electrical connection
-Fan heating
- Rated load 0.40kW
-Stainless steel
- Fuse rating 3A
-Push / pull opening
-Dishes for a meal for 6 people
take approx 2-4mins to heat
up to 70ºC
-Extremely rigid to support the
weight of an appliance on top
-Maximum capacity 10kg or
6 dinner plates, 6 soup plates,
3 serving bowls and 2 platters
-400W heating element
with tangential fan
-30-70ºC adjustable thermostat
-Smooth slide soft-close
drawer runners
-Attractive black interior
glass base
36
”WARMING
DRAWERS
SHOULD BLEND
IN WITH YOUR
KITCHEN, NOT
TAKING UP TOO
MUCH SPACE”
37
Creative cooking with Caple
L O O K
O U T
F O R
O U R
N E X T
I S S U E
WITH HEARTY WINTER RECIPES FROM JOSH
PLUS MORE NEW PRODUCTS FROM CAPLE...
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For a full list of Caple retailers visit
our website www.caple.co.uk
Fourth Way
Avonmouth
Bristol
BS11 8DW
t: 0117 938 1900
f: 0800 373 163
e: [email protected]
caple.co.uk