AUTUMN CRUMPET, BRIE, BLACK GARLIC PURÉE, WATERCRESS
By Chef Nathan Johnson
SERVES 4
COOKING TIME 15 MINS
PREP TIME 1H
INGREDIENTS For the crumpet: 350ml
METHOD Make the crumpet: 1. Add the flours, yeast, sugar
Warm milk Plain flour Strong flour
and warm milk into a bowl and combine until smooth.
175g 175g
2. Prove this mix in a warm place for 45 mins. 3. Mix the water, salt and bicarbonate soda together and after the 45 mins of proving add the water solution, this will form a batter. 4. Mix well and reserve in the fridge overnight. 5. The next day, preheat some baking rings in a medium hot pan. 6. Pour some batter into each ring and cook slowly until golden brown on each side and fluffy in the middle. Then leave to cool on a cooling rack. 7. To finish, warm the crumpet in the oven for 2 mins. Make the garlic purée: 1. Bring all the ingredients to the boil. 2. Transfer to a blender and blend until smooth. 3. Add more water to the blender to adjust the consistency if it is too thick. Then transfer to a piping bottle. Make the mushrooms: 1. Take any kind of mushrooms and cook in a pan until golden brown. To finish: 1. Remove the crumpet from the oven, place a few dots of black garlic purée on top of the crumpet. 2. Transfer the cooked mushroom on top of the crumpet, add two thick slices of Cricket St Thomas Brie on top of this. 3. Melt the Brie under the grill slightly, and blow torch the Brie for colour. 4. Place the crumpet on the plate and finish the crumpet with a handful of watercress. *Allergens: Gluten, Milk, Sulphites, Wheat.
7g
Yeast Sugar
1tsp
200ml
Warm water
1/2tsp 1/2tsp
Bicarbonate soda
Salt For the garlic purée: 190g
Black garlic, peeled
85ml 2.5g
Water
Salt
15g 15g
White wine vinegar
Caster sugar
To finish: 135g
Cricket St Thomas Brie
55g
Wild mushrooms
Handful of watercress
Available in 135g, 1.1Kg RW & 2.3Kg RW
*Chefs are required to list allergens on menus.
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