Newsletter

Issue 3 Autumn 2013

Where it all began for the young Stephen Fitzpatrick.Back in the sweltering summer of 1982 an unbelievably skinny (hard to believe now) 16 year old made his first foray into a commercial kitchen.

Apprentice ChefGlad to release the shackles of full time education the opportunity was purely coincidental as I had never even thought about cooking certainly not as a career any way.Tawnys Bistro on Queens Road in Leicester now known as Barcelonetta was the place and after scouring the mercury looking for an apprenticeship in anything but mainly Carpentry and Joinery the chance of earning £39.20 per week seemed to good an opportunity to turn down, so life began as an apprentice chef. It certainly took some getting used to no football, no golf, no social life and a rather large Hungarian chef Frank barking orders. He tried to get me, a left hander, to hold a knife the same way as him. Oh what joy when I couldn’t quite grasp the fact he works the other way around (we are all left handed in the joiners kitchen). Lasting memories of my first day

being asked to go to the cellar to fetch an aubergine, not knowing what one was. I wandered down to the cellar only to walk straight into the rather low beam, nearly knocking myself unconscious. I ended up bringing a red pepper back to the kitchen! What a first impression. I managed to spend 4 years with the very likeable Frank and he taught me how to work smart as the kitchen was

probably the same size as the Joiners kitchen, very small, he was a very well travelled chef working in all of the big London hotels and certainly filling me with all sorts of tales of life in the catering trade.Mainly ones I couldn’t possibly print but there was the time when one of his apprentices, making mayonnaise decided that the disinfectant looked remarkably like the malt vinegar he should have put in!!

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What’s cooking in the kitchen? Our recipe sectionBrioche Bread & Butter Pudding.This is one of our favourite recipes because almost everyone loves bread & butter pudding and using brioche gives the pudding that something extra and sets it apart. You can use shop bought brioche but we’d recommend trying your own – it’s worth the effort.

Ingredients – for the Brioche ☐ 1oz yeast ☐ 6fl oz warm milk ☐ 2.2lb strong flour ☐ 12 eggs ☐ 24oz softened butter, diced ☐ 2oz sugar ☐ Pinch of salt

Ingredients – Stage 1 ☐ Stock syrup ☐ 400g caster sugar ☐ 1200ml water ☐ 200g chopped dried apricots ☐ 4 tbsp kirsch ☐ 200g raisins & sultanas ☐ 4 tbsp dark rum

Ingredients – Stage 2 ☐ 30g butter ☐ 2 apples peeled, cored & diced ☐ 4 tbsp calvados ☐ 16 slices of your

freshly baked brioche ☐ 2 tbsp cinnamon ☐ 2 tbsp demerara sugar

Ingredients – Stage 3 ☐ 600ml milk ☐ 1 vanilla pod, split ☐ 4 eggs yolks ☐ 2 whole eggs ☐ 250g sugar

Method – Stage 11. Place all ingredients into a sauce pan and bring to the boil and set aside .2. Leave to macerate for 24 hours.

Method – Stage 21. Cook the apples in the butter, sugar and cinnamon.2. Add the strained macerated fruit and calvados.3. Butter the slices of brioche, cut into cubes and mix with the above fruit,place

into buttered ramekins two thirds full.

Method – Stage 31. Boil milk & vanilla pod.2. Mix eggs, yolks & caster sugar, add the hot milk, whisk.3. Strain through a fine sieve and pour into the brioche filled ramekins.4. Place the filled ramekins in a deep roasting tray a quarter filled with water. 5. Bake at 180ºC for approximately 30 minutes until golden brown & well risen.6. Serve with vanilla ice cream.

How to cook – the Brioche1. Dissolve the yeast in the milk with the sugar & salt.2. Put in mixer, with it running slowly add the flour.3. Beat the eggs, then slowly add them to the flour.4. Keep mixing for approx 20 minutes.5. Slowly adding the softened butter, incorporating each piece.6. Leave, covered in a warm place until doubled in size.7. Knock all the air out of the dough, mould and shape into a brioche or bread

tin half full.8. Leave in a warm place until doubled in size. 9. Bake at 190ºC in a pre-heated oven. Leave to cool.

About the team Great news - a few of our waitressing team have enjoyed great results with their A levels and are off to pastures new. Lara is heading off to Liverpool to study architecture whilst Meg W is off to the dizzy heights of Oxford to study History. I am sure we will be seeing them during the university holidays but in the meantime we wish them every success.

Tina’s top tips for Brioche Bread & Butter PuddingFrench unsalted butter gives a great result, it has a better texture and consistency for baking.Fresh yeast is available at most supermarkets, just ask at the bakery counter.

News from The JoinersOur exclusive clubThe Joiners Food Society continues to grow and we now have nearly 700 in our exclusive club.Our last event, the retro lobster evening, went down a treat with another full house and the most wonderful lobsters from Portland.

The arctic roll certainly challenged the kitchen in the very hot temperatures, but not nearly as much as Chris’ 70’s get up complete with flairs and platform shoes (he was moaning for days about his sore feet).Thank you to all who attended and have already booked for October 3rd.

Chefs’ helplineWe’ve had quite a few callers over the summer, mainly referring to barbecue food, but we are always happy to help.Just remember cooking is only the transfer of heat to food no matter how complicated it can sound at times.We hope whoever rang about the scallops made a great success of them and Tina’s advice paid off, as they are hardly a cheap item product. Remember – our helpline is always open whatever your problem. Just give us a call on 07989 402 890.

Auberge suppersWe’re still going strong with our great Tuesday nights at The Joiners.

September will see a change in our cooking style with maybe beef Bourguignon, or Lancashire hot pot making an appearance.Remember to check your inbox for each weeks menu or see the website.

Coffee or notIn the past I think we have all taken coffee for granted, after all coffee’s coffee!Right? Wrong.We always focus on the finest quality ingredients to bring you mouth-watering dishes and to go alongside I hope you have come to savour and enjoy all the different wines I carefully select for you.Well now you can also enjoy our coffee in its own right, not just as an afterthought after dinner. I recently attended the Caffe Carrara School where I was taught how to serve coffee to perfection, and I hope I have been able to pass that great taste onto you.Caffe Carrara offers a selection of the world’s finest coffee from ethically sourced farms, producing luxury aromatic blends, ensuring you, our customers the best taste in coffee. The name and inspiration behind “Caffe Carrara” comes from our supplier’s grandmother, Hilda Carrara, who is sadly missed. She was the last immediate member of the family to carry the name Carrara. They originate from Lucca, in Tuscany and it felt very fitting to keep the family name alive, in memory of a very special lady, hence the name given to this fine brand.The coffee I selected for you is made from Mio Enrico Beans, originating from El Salvador in Brazil. Its 100% arabica delivers sweet, nutty, fruity flavours with a hint of liquorice, this blend is also Rainforest Alliance certified. Its floral aroma and a balanced silky body make this a coffee perfect for espresso or Americano drinking. Try it and see.

What’s in seasonAn abundance of game will shortly be available for us from local shoots as the glorious 12th is now well past us and we are starting to see a steady supply.Courgettes and runner beans will be plentiful as will Kale Mussels are now back on the menu, as always cooked “à la marinière”, we always stick to the R in the month rule.British apples will be used for our Sunday crumbles and to make some of Tina’s chutney along with the often underrated beetroot which is lovely just roasted with honey and rosemary.

Chris’ quarterly winePeter Lehmann, the “Baron of the Barossa”, member of the Order of Australia and pioneering figure in the Australian wine industry passed away in June of this year.As we happen to quite like Lehman wines our next food society event will have a range of wines from his estate, great wines I’m looking forward to tasting.

Game Thursday – our next event – just for The Joiners Food SocietyGame on, the season has started.

Thursday 3rd October, 7.45 for 8pm.Dinner accompanied by fine wines to celebrate the unbridled passion of Peter Lehmann – the “Baron of the Barossa” – a pioneering figure in the Australian wine industry. Joe Roberts from Peter Lehmann Wines will give Chris a breather this time and will talk you through the wine during the evening.

Menu – £59.00 per person ☐ Canapés & Princess Moscato. ☐ King Scallops, lightly seasoned with Curried Spices, Cauliflower Purée

and Beignets, Coriander Oil. Wine: 2012 Peter Lehmann, Art Series Classic Riesling Barossa Australia.

☐ Parmesan and Pumpkin Risotto, Blue Cheese Wafer. Wine: 2011 Peter Lehmann, Hill & Valley Eden Valley Chardonnay Australia.

☐ Wild Venison Loin, Beetroot & Kale, Redcurrant Sauce Wine: 2007 Peter Lehmann, Masters Stonewell Shiraz Barossa Australia.

☐ A sumptuous tasting of pears – Tart Tatin, Mousse, Sorbet, Jelly and Liqueur. Wine: 2011Peter Lehmann , Masters Botrytis Semillon, Barossa, Australia.

☐ Coffee & Tina’s hand made chocolates.

Limited places, call Chris now on 0116 247 8258 to reserve your table.We sincerely hope you can make it and as always space can be a bit limited so please book early.

Gary’s gags (our sous chef)Jake came rushing in to see his Dad. “Dad!” he puffed, “is it true that an apple a day keeps the doctor away?” “That’s what they say,” said his Dad. “Well, give me an apple quick. I’ve just broken the doctor’s window!”

A friend got some vinegar in his ear, now he suffers from pickled hearing.

For all reservations, please call 0116 247 8258 or visitwww.thejoinersarms.co.uk

The Joiners © 2013 - All rights reserved.

TJFS/03-2013

The Joiners, Church Walk, Bruntingthorpe, Leic. LE17 5QH

Word SearchIt’s only a game.And there is a free bottle of Malbec red or white to be won for 3 lucky winners.Hand in or post back your correct answers by 20th October. Winners will be drawn randomly out of a hat, notified in writing and names published in our next issue.

And the winners of the Issue 2 fish & seafood theme word search were: Sheila Boyle, Jenni James and Elizabeth Coleman.

Pheasant Hare Pintail Teal Mallard SnipeGrouseDeerVenison Rabbit

DuckGuineafowl Goose Woodcock Shoveler PartridgePochardWoodpigeonMuntjac Ptarmigan

O P Z X C S W O O D C O C K K

M T H S H O V E L E R E F P E

M R I E G B R E E D U R W T Z

J X X B A U T V A I D A D A R

U T E T B S I J E L W H R R A

D W S F E A A N B N U N A M D

R O O R D S R N E B I Q H I N

A O O W V D U P T A X S C G Z

L D G U K O R O T I F S O A M

L P K C U D N O R D S O P N B

A I P A R T R I D G E N W A K

M G X P N M Y J D L T H I L S

Y E K W T G P I N T A I L P C

H O U I J R S K V T Q E Q C E

U N Y C A J T N U M U B T E X

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