Week in Wales: the forager’s holy trinity completed
September 8th, 2011 § Leave a Comment
I’ve already written about blackberries during our summer holiday on the North Wales coast. It’s the more unusual samphire and chanterelles that completed my foraging threesome.
I was a samphire virgin before setting out on my coastal trek, scissors and waterproof sandals at the ready. I’d wondered about gathering samphire for years but had been thwarted as the plant didn’t seem to appear in my trusty field guide, Marjorie Blamey and Richard and Alastair Fitter’s classic “The wild flowers of Britain and Northern Europe”. You’ll find rock samphire and golden samphire pictured in loving detail but nothing that looks like the samphire we can buy from up-market fishmongers and fashionable restaurants.
A copy of the River Cottage handbook “Edible Seashore” found on the bookshelves of our holiday house solved the mystery. Expert forager and now author John Wright clearly explains that Marsh samphire Salicornia europaea is a species distinct from Rock samphire Crithmum maritimum although both grow on the coast and both are edible. Crucially, the alternative common name for the marsh samphire is glasswort, the common name used in my wildflower field guide.
Enchantingly, it seems that the name glasswort was given to the plant by itinerant glassmakers from Venice who arrived in Britain in the sixteenth century. The ashes of Salicornia europaea can be used for making crystal clear soda based glass as opposed to the greenish glass based on easier to obtain potash. Who’d have thought it? And it seems a waste to burn it when it is so hard to gather and equally good to eat.
I’d identified the tidal salt marshes between Portmadoc and Portmeirion as likely samphire territory but had never seen the plant actually growing there. Up for a challenge, the hunt started at mid-tide on a glorious beach during a rare spell of afternoon sunshine:
Golden sand is all very well but estuarine mud and the resulting sheltered salt marsh are where you’ll find samphire growing. So, it was a long trudge to the rocky point at the end of the beach with the only navigable way round into the next bay being a clamber up and over this rocky slot:
On the other side, the territory looked much more promising:
And sure enough, I soon found the prize I was after. The field guides will all tell you to pick samphire that’s been washed by every tide. There’s no way to be more certain of this than by picking a plant with its roots lapped by avelets of incoming seawater:
And after a whole afternoon enjoying the thrill of the chase, this was what we ended up with for supper that evening:
This would have been just right for a dainty starter for two served asparagus-style (steamed, with plenty of melted butter). However, we were 6 for supper that evening so I served the samphire as a vegetable accompaniment intermingled with squeaky French beans. The two are quite similar in texture with the samphire providing an interesting salty flavour burst every few mouthfuls.
And if all this sounds like too much trouble, you can always pop into Waitrose, £1.99 for 90g of the stuff although airfreighting it in from Israel is hardly an authentic taste of the British seaside.
On to the chanterelles. I was delighted to find this little clutch of sunshine yellow mushrooms brightening up a woodland walk in the rain on the penultimate day f our holiday.
They were nestling in a mossy bank beneath an ancient oak tree, absolutely classic territory for chanterelles. I picked up a useful new tip for identifying chanterelles and distinguishing between the real thing and the disappointing false chanterelle which is that they should have a mild yet distinct smell of apricots.
I know of no better treatment for chanterelles than to fry them briskly in butter, season with salt and pepper and serve them with softly scrambled egg. I’m not sure if it’s complementary tastes or some sort of egg yolk yellow colour association but either way it’s a great partnership and made a suitably celebratory breakfast for our final morning:
Blackberrying
August 14th, 2011 § 2 Comments
Nothing to do with electronic devices but the easiest and most rewarding of wild foods for the first-time forager.
These beauties came from the grounds of the house on the North Wales coast where we holidayed last week. For us Mancunians, it’s like Cornwall but without the long car journey. Breathtaking mountain backdrops, glorious sandy beaches, quaint stone cottages – all it lacks is reliable sunshine.
The brambles love it there and there is excellent blackberrying to be had at this time of year if you can find a sunny spot against a dry stone wall where the fruit has had chance to ripen. The best blackberries are always just out of reach – but maybe the scratches and attendant cunning required to hook down the high branches are all part of the appeal, the annual repetition of childhood ritual.
What to do with your precious hard-won haul? If you’ve exhausted the repertoire of pies, crumbles and jellies, here’s an idea for an easy-to-make pudding that lets the flavour of the blackberries shine through. It’s a blackberry clafoutis, the simple French baked pudding from the Limousin region usually made with cherries. This version, which I’ve adapted from Julia Child’s “Mastering the Art of French Cooking” replaces cherries with blackberries.
The house where we stay when we come to this part of Wales is a rambling manor house remodelled in the last century by Clough Williams-Ellis, architect of nearby Portmeirion. Cooking here is a pleasure as the house is blessed with a cool slate shelved pantry and well-equipped kitchen with cupboards packed with Portmeirion pottery. But you don’t need a well-equipped kitchen to make this pudding -it’s quick and easy and the proportions are forgiving so it’s perfect to make when your’re staying in a holiday house or cottage.
The berries are macerated in delicious Crème de Mûre, French blackberry liqueur, and the resulting juices are added to the batter mixture along with some blanched almonds which enrich the pudding and the subtle almond flavour works well with the blackberries.
The tip in the recipe for pouring a layer of batter into the baking dish and gently letting this cook to provide a base so that the fruit can’t all sink to the bottom really does work:
Adding the macerated blackberry juices to the mixture turns the batter an appealing but shade of pink:
But don’t worry, despite starting off as pink, the baked clafoutis will puff up and become crusty and golden brown just as the recipe promises.
Dust with icing sugar or sprinkle with caster sugar and serve with chilled pouring cream. Dig in and enjoy your the fruits of your blackberrying.
Recipe for clafoutis
Adapted from Julia Child’s “Mastering the Art of French Cooking”. I give first of all the basic recipe with cherries, then variants with liqueur, almonds and blackberries. The version I cooked last week combined all 3 ie I substituted blackberries for cherries, macerated the blackberries in liqueur and added almonds to the batter as well.
Serves 6 to 8
Ingredients
For the batter
½ pint milk
2oz granulated sugar
3 eggs
1 tbsp vanilla extract
1/8 tsp salt
2 and ½ oz sifted flour
For the fruit
¾ lb stoned black cherries
2 oz granulated sugar
Place the ingredients for the batter in the jar of a liquidiser or food processor in the order listed. Cover and blend at top speed for 1 minute. If you don’t have a liquidiser, break the eggs into a well in the flour and sugar and gradually incorporate them into the batter with a whisk, adding milk as you go.
Pour a ¼ inch layer of batter into a 3 to 4 pint capacity shallow ovenproof baking dish. Place over a moderate heat or hot oven until the batter has set. Remove from the heat. Spread the cherries over the batter and sprinkle on the sugar.
Pour over the rest of the batter and smooth the surface with the back of a spoon.
Place in the middle of an oven preheated to 160 degrees C fan; 350 degrees F and bake for about an hour. The clafoutis is ready when it is puffed and brown and when a knife plunged into the centre comes out clean.
Sprinkle with icing sugar and serve hot or warm.
Variant 1 – cherries marinated in kirsch
Additional ingredients
1/8 pint kirsch
2 oz granulated sugar
Let the cherries stand in the kirsch and sugar for one hour. Substitute the liquid that results for some of the milk and all of the sugar in the master recipe.
Variant 2 – with almonds – “À la Bourdaloue”
Additional ingredients
3 oz blanched almonds
Add the almonds to the liquidizer and puree along with the other ingredients. If you don’t have access to a liquidiser, add ground almonds to the flour instead and proceed with the well mixing method as described in the master recipe above.
Variant 3 – Blackberry
Substitute 12oz stemmed and washed blackberries for the cherries.
Increase the flour from 2 and 1/2 oz to 3 and 1/2 oz as the berries are juicier than the cherries.
Just as a footnote, if you fancy having a go at the classic Limousin version of clafoutis with cherries then I can recommend the Oxo Good Grips cherry-stoning device which I picked up on Amazon.co.uk for £7.99. This gadget really is the business and the boys couldn’t get there hands on it once they realised they could fire cherry stones at one another…
Reunion lunch at Mallory Court, Leamington Spa
August 11th, 2011 § Leave a Comment
Checking my AA road atlas before heading off to a long-planned reunion lunch, Mallory Court looked dangerously close to the industrial outskirts of Leamington Spa and Junction 13 on the M40.
I needn’t have worried as this is the view from the hotel terrace:
The M40 is there in the background but practically invisible. Mallory Court could be the setting for one of those beer ads “if Carlsberg did Motorway service stations” – long camera pan up the drive to the honey-coloured ivy-clad stone walls of the manor house; cut to guests sitting in cosy oak panelled dining room; lingering shots of guests sipping coffee on the terrace overlooking immaculate formal gardens…
So what was the occasion? Having exchanged nothing more than Christmas cards with Mike and Lynnette for years, it was Mike’s very good idea to meet up for lunch in the centre of England as we live at opposite ends of the country. We all met on a week long residential tennis course at Windmill Hill in Sussex in the early 1990s. Those who know me will confirm that my tennis didn’t really improve but we had the best of weeks – looking back I recall it as a week of sunshine, Glyndebourne, drinks and fun. Oddly (or perhaps not) I seem to have forgotten how to hit a double-handed backhand or how to apply topspin to my lob.
It was therefore very fitting for the three of us enjoy a hedonistic lunch after all these years. We had a lot of catching up to do so my attention was on conversation and company rather than the finer points of the food, which is after all how it should be.
Despite its name and initial impressions, Mallory Court is not an ancient manor but an Arts and Crafts trophy-house built in 1914 for a retired Manchester cotton baron. The house changed hands a number of times before being converted to a country house hotel in 1976. It’s now owned by Midlands entrepreneur (sounds posher than Brummy businessman doesn’t it?) Sir Peter Rigby who dabbles in hotels and airports as well as his main IT services business SCC Group.
The immediate impression on entering the hotel is one of welcoming efficiency. There are cosy armchairs to sit in and staff appear just when you feel like ordering a drink without the feeling of being hovered over. I always use the ladies’ loo as a bellwether of attention to detail in an establishment. Mallory Court did not disappoint:
After champagne and nibbles we were shown to our table in the dining room. White damask-clad tables are spaced discreetly apart to allow diners to talk business in privacy and there’s a comfortable, club-like atmosphere.
This is a Michelin-starred establishment so we began with the obligatory amuse-bouche. This comprised a tiny precise cylinder of smoked eel mousse together with vibrant magenta beetroot served three ways, the flavours pointed up with a scattering of micro-cress and flavour explosions from tiny shards of deep-fried caper.
I suppose the purpose of an amuse-bouche is for the chef to summarise his approach to food in one tiny little plateful. This is what chef Simon Haigh did here – what it told me is that this was a chef who likes classic combinations brought up to date, applies precision and attention to detail and has an eye for colour and texture. It came as no surprise to learn afterwards that Haigh learned his craft under Raymond Blanc at the Manoir au Quatre Saisons. In fact he seems intent on creating a Manoir-like atmosphere here in Warwickshire using produce (including that beetroot) fresh from his own kitchen garden.
I chose a rather weird sounding first course of egg purée, crispy ham hock and pineapple chutney, trusting the chef to turn it into something edible. This is what arrived:
The crispy ham-hock turned out to be a spring-roll type affair, and the egg purée a super smooth scrambled egg or perhaps a hot savoury custard. Very clever and no idea how you’d go about recreating it at home.
Main courses were a little more classic and little less off-the wall. Mike chose pork loin served with the most adorable Mirabelle plums looking like miniature apples:
Lynnette and I both chose sea bream with black squid ink risotto, squid rings and Mediterranean vegetables. This should have been served with fillets of red mullet, one of my favourite fish, but (disappointingly but reassuringly I suppose) they’d sold out by the time we ordered hence the substitution of sea bream.
Another picture on a plate, but with every element contributing to the harmonious balance of flavours. A square plate this time, as weirdly shaped crockery seems to be de rigueur these days for any restaurant with Michelin aspirations.
I’m not normally a pudding person, but this wasn’t an everyday occasion so I chose crème brûlée with honeycomb mousse and strawberry sorbet.
This was a perfect size for a post-lunch pudding and each element was technically perfect.
I’m sorry to say we were a little greedy at this stage and, purely out of intellectual curiosity of course, ordered another pudding to share – peanut ice cream with caramelised bananas and bitter chocolate tart. Peanut or peanut butter ice cream is popping up in smart restaurants everywhere these days and this one did not disappoint, nor did the intensely flavoured bitter chocolate tart:
We concluded our lunch with coffee and petit fours on the terrace outside.
In fact the coffee here is both cheaper and a darn sight better than a slop-bucket of Starbucks from WelcomeBreak Warwick North. So next time you’re speeding along the M40 I recommend you take the slightest of detours from junction 13 to refresh the soul as well as the body.
Contact details
Mallory Court Hotel
Harbury Lane
Royal Leamington Spa
Warwickshire
CV33 9QB
01926 330214
reception@mallory.co.uk
http://www.mallory.co.uk/
Weird fish
June 11th, 2011 § Leave a Comment
The weird fish in question is a ling, a member of the cod family. Rick Stein writes about ling in his “Taste of the Sea” like this:
“Ling is one of those underrated fish which, in addition to being reasonably flavoured, is also firm in texture – a cheap version of monkfish, if you like. It is an extraordinary looking fish which could easily be mistaken for an eel, so long and sinuous is its appearance.”
He’s certainly right about how it looks as the picture above, snapped at Samantha K’s fish shack on the harbour at Southwold, shows.
Over the years we’ve gently fallen in to the routine established by my husband’s family of joining a large family party at Southwold on the Suffolk coast. We eat out some of the time but for the most part take turns to cook an evening meal served on the big kitchen table.
Last Thursday, it was my turn to cook so, being by the seaside, I decided to cook fish. One of the pleasures of a holiday in Southwold is wandering along the Blackshore Harbour waterfront to buy the freshest possible fish without guilt – it’s caught sustainably on lines by small day boats which supply the harbourside shacks in the most direct way possible.
You have a choice of 3 fish shacks to buy from. My favourite is the smallest and simplest of the lot, Samantha K’s:
The Sole Bay Fish Company, a pebble’s throw away is good too and clearly has a superior PR machine. Blimey, you can even find Jasper Conran extolling its virtues in a Guardian Online article…
Having looked at what was on offer, I couldn’t resist choosing the impressive and rather scary whole ling. All mine for £24. The fish guy kindly filleted the monster for me while Tim and I slipped off to the Harbour Tearooms for an early morning coffee and toasted teacake.
I chose a simple Indian-inspired recipe to show off the fish at its best – the fish fillets are briefly marinaded in lemon juice plus added aromatics, then coated in lots of chopped fresh herbs before being baked for 20 minutes in a hot oven.
I included wild fennel which I found growing wild on the beach in my fresh herb mix for a truly local flavour:
It’s a very adaptable recipe which would work well with all sorts of white fish and the half hour marinading period gives the cook a perfect excuse to slip off to the local pub for a sundowner.
Cooking with fish this fresh was a real revelation. The raw fillets on the board didn’t smell fishy at all, there was just the faintest seaweedy smell of the sea. The cooked fish flaked easily, was an amazing pearly white and the taste was clean, fresh and very summery. So yes, Rick, I agree with you about the fish being underrated and reasonably flavoured but beg to differ on its texture being similar to monkfish – it’s much closer to the flaky texture of cod. A cheaper version of monkfish really would have been too good to be true.
I served the fish with spiced basmati rice, an Indian style grated carrot salad, cucumber raita and some simply steamed greens. A shameless attempt to persuade some of the curry fans in our family to give fresh fish a try – it seems to have worked:
Recipe for fish baked with herbs
I’ve adapted this recipe from one given in Thane Prince’s “Summer Cook”, a slim paperback volume perfect for slipping into your bag if you’re heading off on a self-catering holiday. Her recipe is called Pudina Macchi and she attributes it to Indian chef Satish Arora. Pudina is the Hindi word for mint, a key ingredient in this summery, fresh tasting and straightforward dish.
Serves 4
Ingredients
4 square chunky pieces of white fish fillet, one per person, each weighing about 6 oz so approx one and a half pounds in total. I left the skin on to help the fish keep its shape. I used ling but cod, haddock or any similar variety would work fine in this adaptable recipe
2 cloves garlic, peeled and roughly chopped
1 teaspoon ground coriander
1 fresh red medium hot chilli deseeded and roughly chopped (adjust quantity of chilli to suit your group’s capacity for heat)
juice of 1 lemon
small bunch each of mint, coriander and an aniseedy herb such as fennel or dill
2 tablespoons light olive oil
In a shallow glazed ceramic dish which which will hold the fish fillets snugly without overlapping to much mix together the garlic, coriander, chilli and lemon juice to form a marinade. Place the fish in the marinade flesh side down, skin side up, cover with cling film, refrigerate and leave in the marinade for betweeh 30 minutes and 1 hour. Don’t leave it longer than this as the lemon juice “cooks” the fish and you’ll end up with a ceviche on your hands rather than fish ready for cooking.
Meanwhile, prepare the herbs. Remove the leaves from the mint stalks and chop roughly. The coriander and fennel/dill can be chopped just as they are as their stems are tender. Mix together the chopped herbs.
Once the marinading period is over, remove the fish from the marinade and discard the liquid. Press the flesh side of the fish into the herb mixture aiming for a really thick generous herb coating. Place the fish skin side down, herb side up in a shallow baking dish.
Drizzle the light olive oil over the fish and bake in a preheated oven at 200 degrees C for approximately 20 minutes. Test the fish for doneness as it approaches the end of its cooking time by pressing with the point of sharp knife feeling for the difference in resistance between just cooked and slightly underdone fish.
The Southwold Dilemma
June 8th, 2011 § Leave a Comment
The Suffolk seaside town of Southwold where we spent our half term holiday is somewhere life moves at a gentle pace and the sun always shines. Think of it as Trumpton meets Cath Kidstonville. It’s a place where the town council has no more onerous concern than opening the annual Charter Fair on the village green;
a place where the biggest news event of the year is that local brewer and wine merchant Adnams has started distilling its own very superior gin (very delicious with Fevertree tonic water, ice and, if you want to look knowledgeable, a strip of cucumber rather than the usual lemon);
and a place where the only dilemma that need concern one is whether to eat at the town’s flagship hotel The Swan:
or its more approachable Adnams stablemate,The Crown:
With our large mixed age party we plumped for the more relaxed atmosphere of the Crown. They don’t take bookings so to secure a good table (queues form outside the door in high season) we arrived promptly at the start of evening service at 6.00. The main eating area with oak beams and cosy snugs is by the bar but we asked to be seated in the adjacent airy dining room:
It has a certain understated elegance don’t you think? Having done a little research I see that it was recently redecorated/refurbished by international designer Keith Skeel who has worked with Donna Karan and Marco Pierre White amongst others. It’s a measure of how successful he’s been that you can’t tell that an interior designer has been at work here.
Enough of the décor and back to the food. The menu changes regularly, and offers (the now ubiquitous) Modern British cooking. There’s lots of intriguing things to choose from which is always a good sign, and head chef Robert Mace is clearly up to speed with current cooking trends – local, seasonal ingredients, carefully cooked cheaper cuts served alongside the more usual restaurant staples, witty touches like tonic flavoured jelly cubes served alongside gin-cured trout.Thank goodness there are no foams in sight – this is meant to be a pub after all.
I checked the Adnams website after our meal and worryingly, top of the list of situations vacant was that of head chef for the Crown. It looks like the talented Mr Mace (known as Macey to his kitchen colleagues) is moving on which must be a blow for the Crown – definitely a name to watch on the restaurant scene.
Back to our meal. We began with the savoury snack of the moment, two dishes of popcorn, one flavoured with pesto which was OK but a tad oily. The second dish, enlivened with chilli flakes and salt was much more like it and is a simple idea I’ll be trying out back home. Watch out book and recorder group!
I couldn’t resist choosing the rainbow trout cured with the aforementioned Adnams gin and served with cubes of tonic jelly and a cucumber-heavy salad – gin and tonic on a plate if you like:
The witty idea worked on the plate but if I were to rework this dish at home I would use the gin to cure salmon gravad lax style, I would intensify the tonic flavour of the jelly cubes, I would increase the cucumber and drop the rocket in the salas and finally add a citrus note to the plate which was missing.
Before deciding on the trout, I had been tempted by the rabbit three ways too. Fortunately, being a family occasion, sharing was encouraged so I could taste everything:
My main course was Dingley Dell pork cooked two ways – a chunky piece of fillet propping up a more flavourful strip of crunchy roast belly pork. The pork was served with excellent mash, steamed spinach and a creamy leek sauce. A good dish but perhaps a little autumnal for a summer evening? And I’d have preferred more of that crunchy belly pork.
Incidentally, the slightly twee Dingley Dell name (from the fictional village in Pickwick Papers) is the name of an entirely non-fictional high-welfare pig business based in nearby Woodbridge, Suffolk.http://www.dingleydell.com/
Outdoor-reared pigs are a familiar sight (and smell!) in the Suffolk countryside – here are a few pigs I snapped on the journey from Southwold to Halesworth:
I’m not usually a pudding person usually but the highlight of my meal was the quirky sounding peanut butter sandwich, complete with toast and lashings of raspberry jam:
The peanut butter had been transfigured into a smooth parfait, and the toast was crispy melba toast, lightly caramelised. Just perfect.
The Crown is an Adnams establishment and makes good use of the expertise of the wine merchant side of the business – the wine list is interesting and varied and there’s plenty of interesting wines offered by the glass, especially dessert wine.
GoodcCoffee afterwards was served without frills and service was friendly and efficient. I just hope they have some strong applicants for that head chef vacancy.
Why don’t women drink beer?
July 13th, 2010 § Leave a Comment
I will certainly be drinking more beer after my recent Adnams of Southwold brewery tour. After all, what could be more refreshing than a pint of bitter on a warm summer’s evening? This particular beauty was pulled at the Red Lion on South Green in Southwold, Suffolk:
My fellow guests on the brewery tour were exclusively male and sadly mostly fitted the real ale stereotype of bellies, beards and sandals. It doesn’t need to be this way as, happily, our guide for the tour was master brewer Belinda, a no-nonsense microbiology graduate who seemed to have found her perfect niche in life. In a little over an hour, she gently demystified the brewing process throwing in a dashes of chemistry, history and folklore for good measure.
We started with the simple list of ingredients for making beer – malted barley, hops, water and yeast.
Barley first. Appropriately, the most commonly used variety is named “Tipple”. The degree to which the barley is roasted is key to the character of the finished beer – think of how different roast beans produce differently flavoured coffee. Here are some different samples of barley with different degrees of roasting:
My favourite for munching on (we were encouraged throughout to smell, taste and of course drink) was the enticingly named crystal malt (so called because the processing of the barley results in a glassy crystallised finish to the grain or endosperm as the experts call it). Crystal malt contributes biscuity, caramel flavours to the finished beer.
On to the hops. This was the part of the brewing process I particularly wanted to understand. I can’t count the times I have heard someone sniff their freshly pulled pint of beer and enthuse over its hoppy characteristics when all I could distinguish was a general beery smell. What would a hop smell like in isolation?
Belinda tipped a generous heap of dried hops onto a napkin on the table and invited us to smell them. I was first in the queue, almost sticking my nose into the heap, inhaling deeply. I smelt…absolutely nothing!
Belinda explained that the hop’s aroma is concentrated in the resin which is concentrated in the base of the dried flower in areas which have a brighter yellow colour. Rub these between your finger and thumb and the aroma is released…aah yes it worked. What I smelt was something a little floral, aromatic, even just a little acrid. A bit like the crushed leaves of pineapple mayweed or even camomile flowers. So this was the characteristic hop aroma I’d wondered about all these years.
I did some homework after the tour. Harold McGee’s amazing food science book “On Food and Cooking” (Heston Blumenthal’s bible) didn’t let me down when it came to hops. He explains that hops (Latin name Humulus lupulus) provide 2 different flavour elements in beer: bitterness from phenolic alpha acids (humulone and lupulone) in its resins and aroma from its essential oils. The aroma of ordinary hops is dominated by the terpene myrcene also found in bayleaf and verbena whereas other more exotic hop varieties are dominated by the more delicate humulene, also other terpenes such as pinene, limonene and citral which give piny and citrus aromas to the hops.
There’s a balance to be struck with hops – the bitterness only comes out after prolonged heating of the brew which of course destroys the aroma. To give the finished beer more aroma, a practice known as dry-hopping is used which means that hop pellets (they are most conveniently used in this form) are thrown into the brew after it has been boiled and they slowly infuse their flavours and aromas at a lower temperature. So beer has a lot in common with herb teas and tisanes and you can’t get much more ladylike than that!
Now for the yeast. This is perhaps the most mysterious of the ingredients. At Adnams they use their own special natural yeast strain which has been kept alive for years. It’s not the same as regular baking yeast but has in fact been used successfully for breadmaking by a Lowestoft baker in the past.
Finally the water, the simplest of the ingredients. Adnams now use the town supply carbon-filtered to remove unwanted chlorine rather than, as previously, water from their own well. Calcium chloride is added to the water to act as a catalyst for the various necessary enzyme processes.
In overview, the process for making beer is relatively straightforward: after all it used to be produced in the home as women’s work in the mediaeval period. It can be divided into 4 stages:
1. Preparing the wort. A mash is made with water and malt which is soaked for 1 and 1/2 hours then heated for 3 hours to produce a sweet coloured liquid which is drawn of ready for stage 2.
2. Boiling the wort – hops are added and the liquid is boiled both to add bitterness from the hops and to inactivate the malt enzymes and so fix the sugar and carbohydrate levels in the mix. The liquid is drawn off and sent to the fermentation tank ready for stage 3.
3. Fermentation. Yeast is added and the mixture is kept at a controlled temperature for fermentation to occur over a period of 2-10 days. During this period the yeast converts the sugar into alcohol and its byproduct carbon dioxide which gives the beer its fizz. Top fermentation is carried out at a higher temperature (up to 25 degrees C) and gives the beer a strong acidic flavour with fruity spicy notes. Fermentation at lower temperatures produces beer with a drier, crisper flavour and bready notes.
4. Clarification and conditioning
The yeast foam and from fermentation and dead yeast cells are removed by a combination of filtration and fining (adding an agent that attracts and collects the detritus in the beer making it easy to remove the whole lot in a lump. Intriguingly, isinglass, a gelatine like substance derived from fish swim bladders (originally sturgeon) is still used by Adnams as the preferred fining agent. Technically then vegetarians can’t drink beer. With a degree of pragmatism overcoming principle, it seems that the beers can still be deemed suitable for vegetarians as the fish derived content of the beer is so small.
The beer is then transferred to cask or bottle and the bottled beers are pasteurised to increase the shelf life. Secondary fermentation occurs in the cask so it is a living thing with a shelf life of just a few weeks hence the importance of a publican who knows how to keep his beer properly.
So, 4 ingredients, 4 processes – sounds simple but 8 building blocks can give you a seemingly infinite variety of outcomes. Think of music built on 8 notes of the scale or DNA built from just 4 bases…
Going back to my opening question, why don’t women drink beer, I think much of it is in the marketing. Scanning the list of names they give a distinctly masculine old fashioned wartime image (Bombardier, Spitfire, Barnstormer…) or else give an impression of a warm cloudy brew fit only for yokels (Tanglefoot, Waggle Dance, Grumpling). There are so many different beer styles out there that there must be something for everyone. If we could cut the old fart marketing and come up with something cleaner, simpler and more explanatory I think the breweries could be on to a winner in terms of opening up a whole new market beyond the CAMRA afficionados.
And yes, the tour did conclude with a comprehensive tasting of the Adnams range – drink all you like within reason!
Visit to the heart of Yorkshire’s Rhubarb Triangle
March 12th, 2010 § 2 Comments
I finally made a visit in mid February to what I suppose must be the spiritual home of The Rhubarb Fool, Oldroyd’s rhubarb farm in the village of Carlton near Leeds, home to the world’s largest rhubarb forcing shed.
Dutch rhubarb has been inveigling its way into our shops for a couple of months now. Thanks to the “High Priestess of Rhubarb” Janet Oldroyd’s interesting talk I know know how and why that is and why it’s best to wait for the proper stuff from Yorkshire. Whereas Oldroyds and the other 10 remaining Yorkshire rhubarb producers wait patiently for frost to break the dormancy of the rhubarb crowns growing in the fields, the Dutch cheat by spraying their crowns with an active plant hormone, the nasty sounding gibberellic acid.
Rhubarb, or to give it its evocative and alliterative full name Rheum Rhabarbarum is an ancient plant originally from China and Russia. It’s literally the plant of the barbarians and there is some speculation that the Rha in the Latin name might refer to the River Volga in Russia.
On the morning of our visit Janet was dressed appropriately in a vibrant chartreuse outfit the exact acid yellow of forced rhubarb leaves. As she cradled some of the precious rhubarb stalks in her arms I saw the perfect photo opportunity but was just too polite to thrust my camera in her direction. I had to content myself with pictures of the Oldroyd establishment instead.
From 1877 onwards, Yorkshire did indeed lead the way in forced rhubarb production. It had the natural advantages of heavy water retaining soil, cold frosty conditions in winter, high rainfall and plentiful supplies of wool by-product “shoddy” to provide a nitrogen rich fertiliser. The Yorkshire coalfields provided fuel for heating the sheds and the newly built railway lines provided a ready route to market. The Victorian heyday of rhubarb is reflected in the names of the different varieties – Victoria and Albert are both popular but I must say my own palate is not yet sufficiently attuned to detect the difference.
Janet’s talk was interesting but after 30 minutes or so we were all itching to get into the sheds themselves. Finally our time came and we filed solemnly through the plastic curtain into the darkened shed itself lit only by flickering candlelight.
The warm, humid atmosphere and pungent vegetal smell hit us at once. There was a palpable sense of pent-up energy in the shed. As our eyes became accustomed to the soft light we saw row upon row of ruby red crowns largely devoid of soil packed tightly together. The stems were thrusting upwards striving vainly to find the light. The steamy atmosphere of fertility and growth was all too much for one lady in our party – she declared herself a little faint and made a hasty exit!
Our visit ended with an opportunity to buy some of the stuff. Some of the more contrived products (rhubarb wine and rhubarb salad dressing?) didn’t appeal but the gorgeous satin-ribbon pink stalks did. I was sorely tempted by a whole box of the premium grade rhubarb – 20 or so sticks as thick as a baby’s arm presented in a blue presentation box. What a fantastic Valentine’s Day or Mothering Sunday gift that would be! I remained sensible and chose a pound or so of spanking fresh class 1 stalks (or petioles as Janet Oldroyd botanically correctly calls them).
Back home, I cut them up into chunks and baked them in the oven for 20 minutes or so with a generous quantity of golden caster sugar, and the grated zest and juice of an orange. Absolutely gorgeous chilled with a dollop of Greek yoghurt. Since then, I’ve not been able to get enough of the stuff – more rhubarb recipes to follow soon.
If you are tempted to buy some rhubarb, have a look at the producer name on the packet – chances are it will say Oldroyd.
