SEASONS AW24 SC

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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