BAUMANN’S BLOG MAY 2014 35 Baumann’s blog >> We’re going all retro with our spring/summer menu following lots of requests from customers for their favourite dishes of years gone by. Our ‘Best of Baumann’s’ menu features lots of signature dishes from the past 10 years and we’re all really excited about bringing them back. Some of the more unusual highlights include: • Pan-fried crocodile steak – perhaps surprisingly this was always a really big hit with our customers and our meat supplier sources the meat from Australia for us. •Smoked chicken Coca Cola ramen with Thai crackers – This is a Japanese soup or stock which w e bring to life by adding Coca Cola just before serving. The coke adds a bit of fi zz and the sweetness of it contrasts really well with the oriental fl avours of the soya and sesame. We actually serve it in the coke can, which looks brilliant! • Prawn and Emmenthal parcels with moulied shoots and roots – People are defi nitely becoming more healthconscious and this dish is packed with lots of fi bre and energy foods – but it tastes great too. • Jerk spice chicken supreme with dirty rice and Bloody Mary salsa – it’s called “dirty rice” because it’s a combination of spices, onions, garlic, peas, mint and coriander so it almost looks like it has come me off the ground! • Elderfl ower an nd raspberry jelly shots garnished with edible spring fl owe rs – perfect for the summer! I’m looking forward d to trip back down memory lane. Happy cooking! Mark Wines for Salad >> Now that Spring has sprung, we can kiss goodbye to heavy reds and fulsome whites in our range, and make way for the fresh and the zesty. The longer days signal a turn towards lighter styles of cuisine, with salad being up there on our priority list. Customers will be looking to keep it light, so you’ll want to recruit some elegant whites, ripe rosés and fruity reds onto your wine list, pronto. Whether it’s Caesar, Waldorf or simply Greek, these salads need a vinous side-kick to bring out the fl avours rather than swamp them. )))) A good rule of thumb is to avoid oaky k fl fl avours when h it it comes t to salad, and to keep the alcohol down to around 13.5% tops. The salty tang of Caesar dressing cries out for the lip-smacking acidity of a Spanish Albarino, Spain’s new popular ‘It grape’. With dairybased dressings such as a Cobb Salad, break out an unoaked Chardonnay from California, or even a Chablis from France. Oil-based dressings like the Greek or Nicoise call for a New Zealand Sauvignon Blanc or a French Sancerre. Interestingly, the Sauvignon Blanc grape shares a chemical with olives, herbs and vegetables which make it their true salad soul mate. Match fruity or spicy dressings, like that of the Waldorf, with the delicately fruity fl avours of an Off-Dry Riesling or Chenin Blanc – these should be slightly sweeter than the actual dish to maximise the fruit-hit. Remember to avoid harsh vinegars where possible, instead using balsamic or cider vinegar which work together with the fl avours and keep clashing down to a shout.
Stir it up magazine May 2014
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