IN SEASON
Specialist growers of organic gourmet mushrooms
Farm Shop, Café and The Shroom Rooms Visitor Centre NOW OPEN
See unusual varieties such as Yellow, Grey and King Oyster, Shiitake, Hen of the Woods and Lions Mane growing in the new Shroom rooms. Sample from the menu for brunch or lunch and fill a mixed box with up to 20 types of wild mushrooms from the farm shop to take away.
Rated one of Devon’s best café’s for Breakfast by Trip Advisor!
Warren Rd, Dawlish Warren, Devon, EX7 0NG
Visitor Centre | Farm Shop | Café | Trade Supply 01626 864111 |
www.forestfungi.co.uk AB
Achieving The Char Charred, browned & blackened…
There has been a recent food trend that is a little darker than we have ever seen before, and we seem to love it.
The process of charring food to create a dark or even burnt exterior has come as an extension to our love for the smoke; a cooking method that is still burning strong today.
Ironically, burning things in
a conventional, home kitchen might only extend to forgetting about the toast or not quite mastering the BBQ coals, but many chefs are using this somewhat aggressive cooking method to their culinary advantage.
Enhancing fl avour and
off ering a new textural experience to dinners, blackened foods, whether it is burnt onions, griddled avocados or ‘dirty steaks’ cooked straight in the coals, is actually rooted in the history of many cuisines.
All you need to think of is
a hard-to-crack creme brûlée, smoky red peppers with charred skins or the crusty exterior of
28 | THE WEST COUNTRY FOODLOVER
a BBQ brisket and blackened foods don’t seem that dark anymore.
Although we are warned against browning starchy foods, like bread and potatoes, low-level charring of other food groups and consumed in moderation is deemed okay to consume.
Producing a distinct savoury
note, historically, charring food has allowed cooks to create big fl avours using limited resources. Global cuisines, such as Caribbean, use burnt sugar to amplify the savoury notes of a dish. A learnt technique called ‘browning’ in which sugars are caramelised until pale gold has long been common practice in savoury dishes. It would seem that this is not a new cooking method.
With its natural sugars and
strong structure, sweetcorn cobs are the perfect vegetable to try out this distinct cooking method. So, before you pack away your barbecues for the summer, try these recipes...
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