Goodbye October - we've enjoyed you. and now we're ready for winter and all that it brings.
Lighting the logburner and getting on with the task of creating comforting and delicious tagines and treacly pudds for your delectation.
We are planning a rather festive evening event for mid December - we'll give you the details when we've got them all sorted - be sure to check our Facebook page for all the new dishes we're working on. The pickles, chutneys and curds we made last month disappeared withing a few days - so we plan to make more tomorrow and in the coming weeks - they make fabulous Christmas gifts; as do our Peppercorn vouchers which are available to buy at any time.
We have given a lot of thought to the idea of introducing loyalty cards to our lovely local supporters, and have decided to try them out - so within the next week or two we shall be inviting you all to come and pick one up!
We have always stocked locally made greetings cards at Peppercorn -and we now have some delightful cards made by Sophie Huband (a regular visitor to Peppercorn!) and her Christmas cards are absolutely gorgeous - I am booking at least 20 for my own family and friends - so hurry down to see them!
All in all - we're really looking forward to the winter and all the exciting things ahead - many, many plans and meals and dishes and people and events and cakes ...........
Wednesday, 30 October 2013
Sunday, 1 September 2013
September at last!
It's September and we are so happy!
It's the start of the Autumn - and hopefully an Indian summer- to top off a great season. Cornwall has really needed this bumper summer and I think every local business is breathing a sigh of relief - we live again!
The autumn gives us a chance to reflect on what has been successful for Peppercorn this summer, and what hasn't. Here are some for instances:
Successes - Blue Moon events. These have worked well for our customers - we have seen the same people pretty much every month, alongside some lovely new faces too - and feel that we are really getting to know what you want to eat and how you want to eat it.The events have also worked well for us as a team- it is an ENORMOUS amount of research and effort - but we love it and it informs our menu for the future - the dishes which were easier for us to prep and serve and which were voted for by our customers - will stay on the menu, provided we can price them correctly.
- The extra table - the one by the loo! I know it isn't ideal to sit and eat right next to the loo - however it is definitely better than going home unfed because there's nowhere for you to sit - and people really seem to appreciate this.It's also increased our seating capacity by 25% - I think we'll all see the real benefit of this extra seating in the cold wet winter months when waiting outside for a table to become free is really out of the question.
- The espresso machine - despite the inevitable extra time it takes to make cappuccinos, lattes etc, everyone loves the new coffees (staff included!).
- Puddings! We've dedicated a lot of time to developing our pudding menu, and you - our customers - seem to love them. It appears that Peppercorn is now becoming somewhere to lunch as well as somewhere to come for coffee, tea and cake. this is really exciting for us because it allows us to continue to experiment with the dishes that we love.
- Cakes - we are creating a new line of cakes - a more exotic offering which includes delicacies such as Rose and vanilla cake, coffee and cardamom cream cake, rose petal shortbread, lavender and chocolate cake ....the possibilities are endless.
Failures - the pizza evenings of last summer. We looked at the figures and realised with horror that they actually made us a loss! So despite the fact that several people asked us to consider doing it again this year, we really couldn't.
- staying open until 5pm. Again - we had to look at the breakdown of the day and we quickly noticed that from 4 until 5pm we saw very few customers, and the income from that last hour was not enough to cover our overheads - so we decided to close at 4pm and to stop hot food which requires the gas hob (and a dedicated cook) at 3pm. These decisions are very carefully thought out and discussed at length by Lisa and me, and often we find them really difficult decisions to make - because the last thing we want to do is to upset or alienate our customers - but of course, we also have to stay afloat. It's a delicate balance, and we both are astounded at the learning curve we are on. Ultimately it's the same as many other areas of life - it's the little things that make the difference between success and failure.
We are having SUCH FUN inventing dishes, cordials, spice blends, cakes etc;at Peppercorn and we look forward to seeing you all very soon. Remember to check the menu on our website to keep up with any changes. Do give us a call to ask about anything at all - on 01736 719584.
It's the start of the Autumn - and hopefully an Indian summer- to top off a great season. Cornwall has really needed this bumper summer and I think every local business is breathing a sigh of relief - we live again!
The autumn gives us a chance to reflect on what has been successful for Peppercorn this summer, and what hasn't. Here are some for instances:
Successes - Blue Moon events. These have worked well for our customers - we have seen the same people pretty much every month, alongside some lovely new faces too - and feel that we are really getting to know what you want to eat and how you want to eat it.The events have also worked well for us as a team- it is an ENORMOUS amount of research and effort - but we love it and it informs our menu for the future - the dishes which were easier for us to prep and serve and which were voted for by our customers - will stay on the menu, provided we can price them correctly.
- The extra table - the one by the loo! I know it isn't ideal to sit and eat right next to the loo - however it is definitely better than going home unfed because there's nowhere for you to sit - and people really seem to appreciate this.It's also increased our seating capacity by 25% - I think we'll all see the real benefit of this extra seating in the cold wet winter months when waiting outside for a table to become free is really out of the question.
- The espresso machine - despite the inevitable extra time it takes to make cappuccinos, lattes etc, everyone loves the new coffees (staff included!).
- Puddings! We've dedicated a lot of time to developing our pudding menu, and you - our customers - seem to love them. It appears that Peppercorn is now becoming somewhere to lunch as well as somewhere to come for coffee, tea and cake. this is really exciting for us because it allows us to continue to experiment with the dishes that we love.
- Cakes - we are creating a new line of cakes - a more exotic offering which includes delicacies such as Rose and vanilla cake, coffee and cardamom cream cake, rose petal shortbread, lavender and chocolate cake ....the possibilities are endless.
Failures - the pizza evenings of last summer. We looked at the figures and realised with horror that they actually made us a loss! So despite the fact that several people asked us to consider doing it again this year, we really couldn't.
- staying open until 5pm. Again - we had to look at the breakdown of the day and we quickly noticed that from 4 until 5pm we saw very few customers, and the income from that last hour was not enough to cover our overheads - so we decided to close at 4pm and to stop hot food which requires the gas hob (and a dedicated cook) at 3pm. These decisions are very carefully thought out and discussed at length by Lisa and me, and often we find them really difficult decisions to make - because the last thing we want to do is to upset or alienate our customers - but of course, we also have to stay afloat. It's a delicate balance, and we both are astounded at the learning curve we are on. Ultimately it's the same as many other areas of life - it's the little things that make the difference between success and failure.
We are having SUCH FUN inventing dishes, cordials, spice blends, cakes etc;at Peppercorn and we look forward to seeing you all very soon. Remember to check the menu on our website to keep up with any changes. Do give us a call to ask about anything at all - on 01736 719584.
Wednesday, 14 August 2013
Blue moon evening - Friday August 23rd 7-00pm
Here it is - the promised menu for the Blue Moon event - on Friday August 23rd.
The bad news is - that we're absolutely sold out!
The good news is - that if the weather is looking good a few days beforehand - we'll do what we did last month, and sell some more tickets, but for the outside tables only. Do let us know if you'd like to be on the last minute list.
The bad news is - that we're absolutely sold out!
The good news is - that if the weather is looking good a few days beforehand - we'll do what we did last month, and sell some more tickets, but for the outside tables only. Do let us know if you'd like to be on the last minute list.
Middle-Eastern
Mezze
at
Peppercorn Kitchen Café on Friday August 23rd 2013
First
stage
Courgette Moutabel Labneh
with pistachios
Spiced labneh Labneh
rolled in za’atar
Labneh
with sumac Parsnip
Moutabel
Walnut
Tarator
Beetroot‚ orange and black olive salad
Spiced Moroccan carrot salad
Fattoush
Second
stage
White fish with rose petal salt
Spiced saffron fish with aubergine
Marinated mackerel with preserved lemon &potato
Sujuk roll (lamb)
Aubergine‚ feta & butternut stack
Pomegranate & lamb kebabs
Third
stage
Pistachio &
frangipane tart
Orange &
vanilla Crème Caramel
Greek yoghurt
& honey
Poached cardamom apricots with Chantilly
cream and an almond biscuit
Monday, 5 August 2013
Long time - no post!
It's been ages since I last posted on the Peppercorn blog - for which I apologise profusely. I shall try to behave more diligently forthwith!
Summer was fantastic wasn't it? The whole of June and most of July seemed to be heavy with promise; the sun shone nearly every day and we all felt as though we were on holiday. Going home from work and sitting in the garden with a glass or two of wine was de rigueur and the outside tables in the Peppercorn Kitchen garden were full to burstibg with hungry, happy groups of locals and holidaymakers.
August seems to have brought all that to an end - but hopefully this is a temporary blip and summer will roar back in.....?
Our blue Moon events have really taken off and the Jerusalem evening in July was so popular that we even sold garden tickets - the weather was so settled we just KNEW that it'd be balmy in the evening and it really was. Eventually almost all the diners de-camped to the garden which was candlelit and really very pretty. The date of the next evening will be finalised this Wednesday - so watch out for news of this which will be posted on our Facebook page.
Our menu continues to develop - and we are loving the local fresh fish which is in abundance at the moment. Butterfiled local sardines is only beaten in popularity by the Persian shredded lamb with minted yoghourt and flatbreads. We're struggling to roast enough lamb shoulders to keep up with demand! The really exciting news is that we are in the process of sourcing goat meat to add to the menu - can't wait!
We have starting making a selection of ice creams to sell and consequently the pudding menu is much more exciting - we even make two sorts of iced lollies using only fruit and sometimes yoghourt - so it's ideal for children, too.
On hot days - the ever popular salads are back on the menu - they were so popular last year that everyone has asked us to put them back on the menu this year. With pleasure!
Have you all been to gaze in amazement at our new colour scheme in the cafe? If not - come and visit soon - it's pretty zany!! See you soon.
Summer was fantastic wasn't it? The whole of June and most of July seemed to be heavy with promise; the sun shone nearly every day and we all felt as though we were on holiday. Going home from work and sitting in the garden with a glass or two of wine was de rigueur and the outside tables in the Peppercorn Kitchen garden were full to burstibg with hungry, happy groups of locals and holidaymakers.
August seems to have brought all that to an end - but hopefully this is a temporary blip and summer will roar back in.....?
Our blue Moon events have really taken off and the Jerusalem evening in July was so popular that we even sold garden tickets - the weather was so settled we just KNEW that it'd be balmy in the evening and it really was. Eventually almost all the diners de-camped to the garden which was candlelit and really very pretty. The date of the next evening will be finalised this Wednesday - so watch out for news of this which will be posted on our Facebook page.
Our menu continues to develop - and we are loving the local fresh fish which is in abundance at the moment. Butterfiled local sardines is only beaten in popularity by the Persian shredded lamb with minted yoghourt and flatbreads. We're struggling to roast enough lamb shoulders to keep up with demand! The really exciting news is that we are in the process of sourcing goat meat to add to the menu - can't wait!
We have starting making a selection of ice creams to sell and consequently the pudding menu is much more exciting - we even make two sorts of iced lollies using only fruit and sometimes yoghourt - so it's ideal for children, too.
On hot days - the ever popular salads are back on the menu - they were so popular last year that everyone has asked us to put them back on the menu this year. With pleasure!
Have you all been to gaze in amazement at our new colour scheme in the cafe? If not - come and visit soon - it's pretty zany!! See you soon.
Monday, 10 June 2013
Turkish evening menu
Here is the menu for the Turkish evening this Friday June 14th - do give us a call if you'd like to book, there are currently 8 places left. Remember to bring your own wine and prepare yourselves for a feast!
The cost is £25 per head.
The cost is £25 per head.
Mezze
Starters
- Almond tarator
- Whipped feta dip
- Spiced beetroot hoummous
- Aubergine griddled rolls with various fillings
Mains
- Spiced pumpkin, walnut and feta kofte
- Crunchy red lentil kofte with fresh mint
- Mackerel fillets topped with goats' cheese, sun
blush tomato and herb crumble
- Slow roasted lamb, shredded and served with
aromatic herbs
all the above
served with freshly made Turkish flatbreads and salads
Puddings
- Lemon and cardamom ice cream with a filo petal
- Turkish chocolate - coffee pot with a chocolate
heart biscuit
- Turkish rosewater milk pudding diamonds with
pomegranate syrup and a butter biscuit
the idea is that
you only need to pre-order the main course. The starters and puddings are a mezze
for you to select on the evening.
So - please
let us know if you'd like to join us on June 14th, how many places you'd
like and finally your choices for the main course.
Leave the
rest to us!
hope to see you
soon
Jenni and Lisa
xx
Wednesday, 15 May 2013
We will be closed for one day on Monday 20th May for a 're-vamp'.
We can't believe that the last entry was back in March! I think Facebook and Twitter have taken precedence but we're back on the blog!
So what's new? The Secret Supper Club is a great success but we decided to go back to our much loved title of Blue Moon Event - a much better name as the secret supper club was anything but a secret and in fact we went out of our way to advertise it! Our next Blue Moon Evening will be on Friday 14th June and will be a Turkish themed event. Menu to follow.
We can't believe that the last entry was back in March! I think Facebook and Twitter have taken precedence but we're back on the blog!
So what's new? The Secret Supper Club is a great success but we decided to go back to our much loved title of Blue Moon Event - a much better name as the secret supper club was anything but a secret and in fact we went out of our way to advertise it! Our next Blue Moon Evening will be on Friday 14th June and will be a Turkish themed event. Menu to follow.
Monday, 11 March 2013
Thursday, 7 February 2013
Valentine!
There are lots of fun and delicious things to make and eat this month.This weekend we have Coconut bebinka on our pudding menu - layers of rich coconut custard sandwiched between about fifteen layers of wafer thin coconut pancakes - sublime!
Main
Black Forest Gateau
We have also designed a retro menu for our February Supper Club menu - we've gone back to the 60s for our inspiration for the event, which is on Friday 15th incidentally. Here it is:
Starter
Classic Prawn
Cocktail
Country pork
terrine with melba toast
Tomato Farci
(filled with savoury rice & vegetables)
Cornish wild
venison 'Bourguignon' with creamy mash
Coq au Vin
Honeyed sweet
potato with chickpeas in a rich tomato sauce
with wilited
spinach and a garlic and yoghurt dressing
(not retro but we
couldn't bear the thought of offering
nut loaf)
Pudding
Banoffee Pie
Knicker Bocker
Glory
If this is ringing bells with you - or if you fancy finding out what life was like in the 60s (that includes Lisa and me, clearly!) then call us on 01736 719584 to book places. Everyone will be sitting at one table - and remember to bring your own wine/beer because we're not licensed.
You may even find the cafe and the staff decorated to fit the theme.....!
Sunday, 6 January 2013
Secret Supper Club Persian Evening
This month we are planning a Persian evening for you.
Mains
Kabab – e mahi
Persian food is one of the most sophisticated and complex cuisines of any in the Middle East. There is, however a unifying theme of generosity and sharing. Persian meals are less structured than we are used to in the West- but there is a definite order to proceedings.
We cannot provide you with the authentic experience, but we will try to convey the sense of generosity and of sharing whilst offering you a selection of traditional, beautiful and gorgeous dishes from this rich and fascinating part of the world.
The menu this month is priced a little higher than the previous two - this is because the dishes we have selected for you are complex and extravagant - but we think that's what feasts are all about - and we hope you agree!
Please do let us know if you'd like to come - we have only 26 places and two have gone already!
Remember too, that we are not licensed - but you are welcome to bring your own wine/beer etc.
Either 'phone us on 01736 719584 or contact us via e mail. All contact information is available on our website
peppercornkitchen.co.uk
Peppercorn Kitchen Cafe
Secret Supper Club Menu for Friday January 25th 2013
£30 per head
Starters
A selection of Pirashkis (stuffed pastries) with assorted fillings and served with fresh salads, herbs, white cheese and yoghurt
Mains
Kabab – e mahi
(skewered Tamarind fish with lime butter and chives)
Served with rice and flatbreads
Morqu-e zafaran
(grilled saffron chicken with lemon, chilli and mint)
Served with rice and flatbreads
Morasa polow
(jewelled rice with grilled goats’ cheese and an apple and mint dressing)
There will be an accompaniment of mixed vegetable Khoresht for all mains
Puddings
Shir-berenj
Shir-berenj
(saffron rice pudding with caramel oranges)
Mango and orange blossom cream possets with Persian fairy floss
(complimentary cold and hot drinks will be available)
Friday, 21 December 2012
Christmas Cheer to all of you!
We have had a lovely run up to Christmas - busy lunches and time to chat to customers as well - a real treat. Lisa and I have been told many times that we are "never at Peppercorn" - but we are, honestly. We start work at 8-30 am and finish at around 3pm and there are only two days a week when we are not there - so please do come and chat to us - but early in the day is the best time - whilst we are prepping the dishes for the day ahead and before the lunch rush hits! We do occasionally take an admin day to plan menus, events, staff rotas and training plans for our wonderful apprentices - but otherwise we are at Peppercorn having fun - and would absolutely love to see you!
We have a lovely Christmas menu to tempt you - REAL chilli hot chocolate, fabulous Festive Cranberry and Almond cake (with edible glitter atop!), Lamb Tagine, Moroccan meatballs, Green fritters, Sausage Hotpot, Pork Terrine, Smokes mackerel pate, Hoummous, Carrot and Parmesan fritters, Vegetable broth with dumplings, Fish Provencal, Bread and butter pudding, Warm spiced oranges and figs with star anise, Creamy rice pudding with cardamom and rose water, Semolina, lemon and marmalade cake, Giant caramel meringues and much, much more - so come along and warm yourselves beside the log burner and join us for a very merry Christmas.
Remember - we are open EVERY DAY EXCEPT CHRISTMAS DAY!!
See you soon - and have fun!
We have a lovely Christmas menu to tempt you - REAL chilli hot chocolate, fabulous Festive Cranberry and Almond cake (with edible glitter atop!), Lamb Tagine, Moroccan meatballs, Green fritters, Sausage Hotpot, Pork Terrine, Smokes mackerel pate, Hoummous, Carrot and Parmesan fritters, Vegetable broth with dumplings, Fish Provencal, Bread and butter pudding, Warm spiced oranges and figs with star anise, Creamy rice pudding with cardamom and rose water, Semolina, lemon and marmalade cake, Giant caramel meringues and much, much more - so come along and warm yourselves beside the log burner and join us for a very merry Christmas.
Remember - we are open EVERY DAY EXCEPT CHRISTMAS DAY!!
See you soon - and have fun!
Tuesday, 11 December 2012
Christmas fun!
Today we had the Stitchers Lunch. What a lovely group of ladies they are - we provided lunch for 17 of them at the church rooms in the village and were serenaded by their whistle playing and laughter. We loved it!
On Friday it's carols around the tree at 7pm - but before that we hope that as many people as possible pop in to Peppercorn for a complimentary carrot, coriander, lentil and coconut soup or Bangladeshi Dal to warm you on your way. After the carols we shall stoke up the log burner, lock the door, close the blinds and embark on the hilarity of our staff Christmas party! Everyone will be bringing a game but we know which game we'll start with - it involves rugby socks and oranges - enough said!! I PROMISE we'll post some illustrations here after the event. What fun is to be had!!
On Friday it's carols around the tree at 7pm - but before that we hope that as many people as possible pop in to Peppercorn for a complimentary carrot, coriander, lentil and coconut soup or Bangladeshi Dal to warm you on your way. After the carols we shall stoke up the log burner, lock the door, close the blinds and embark on the hilarity of our staff Christmas party! Everyone will be bringing a game but we know which game we'll start with - it involves rugby socks and oranges - enough said!! I PROMISE we'll post some illustrations here after the event. What fun is to be had!!
Tuesday, 27 November 2012
Time to get jolly!
I think it's time to get a little bit jolly!
The weather is taking its toll on us all, and we're fed up with it! It stops people coming out and and makes us all feel dark and gloomy; so let's change the mood- I think it's time to get the fairy lights up at Peppercorn and for you all to come and indulge yourselves a little.
We have a new cake that we're testing - it's Boozy Lime and Cocoa marble cake. It's has a tangy and rather heady juiciness to it (could be something to do with the brandy...?) and curiously, after a slice, one's mood brightens palpably. I think some chantilly could possibly complete the experience.
As you know - we intend to open every day apart from Christmas day; and our opening hours over the two week festive period will be 11am 'til 3pm (from January 6th it'll be back to 10am 'til 4pm). We shall be offering the usual real hot chocolate with chilli as a popular option and if there's anything we've made during the year that has taken your fancy and that you'd really like us to put onto the menu over Christmas and the New Year- then let us know and we'll give it our best shot.
The secret Supper Club is really taking off. We had a full house for our Indian themed evening last week and we are really looking forward to the next one, which will be in January. The date and the theme is yet to be finalised, but Persian is taking my fancy..... - we shall probably decide tomorrow during our admin day.
We have made some lovely and rather unusual chutneys which will be available to buy within the next few weeks and we may even get time to make some of our Peppercorn mini Christmas cakes - if we get enough requests for them, that is.........
The weather is taking its toll on us all, and we're fed up with it! It stops people coming out and and makes us all feel dark and gloomy; so let's change the mood- I think it's time to get the fairy lights up at Peppercorn and for you all to come and indulge yourselves a little.
We have a new cake that we're testing - it's Boozy Lime and Cocoa marble cake. It's has a tangy and rather heady juiciness to it (could be something to do with the brandy...?) and curiously, after a slice, one's mood brightens palpably. I think some chantilly could possibly complete the experience.
As you know - we intend to open every day apart from Christmas day; and our opening hours over the two week festive period will be 11am 'til 3pm (from January 6th it'll be back to 10am 'til 4pm). We shall be offering the usual real hot chocolate with chilli as a popular option and if there's anything we've made during the year that has taken your fancy and that you'd really like us to put onto the menu over Christmas and the New Year- then let us know and we'll give it our best shot.
The secret Supper Club is really taking off. We had a full house for our Indian themed evening last week and we are really looking forward to the next one, which will be in January. The date and the theme is yet to be finalised, but Persian is taking my fancy..... - we shall probably decide tomorrow during our admin day.
We have made some lovely and rather unusual chutneys which will be available to buy within the next few weeks and we may even get time to make some of our Peppercorn mini Christmas cakes - if we get enough requests for them, that is.........
Monday, 19 November 2012
Need ideas for Christmas?
We have come up with an idea for Christmas gifts for those people who are tricky to buy for- or who simply have everything! Why not buy them a Peppercorn Kitchen Cafe Voucher?
We have printed some lovely voucher cards which come in their own envelope ready for you to send in the post or simply to put under the tree.
You choose the value of the voucher - anything from £5 (for a coffee and meringue, perhaps??) up to as much as your generosity (and pocket) will allow.
Our lemon curd is still available for you to buy at £3-50 a jar; and our packets of Peppercorn Kitchen Meringue Kisses are only £2-50 per pack.
Also - there are now only 2 tickets left for this Fridays Secret Supper Club. We are really looking forward to the evening- it's a lovely way to be able to spend some time with our lovely customers - instead of just shouting a quick hello over the passe during a busy lunch service.
We'll try to post some 'photos of the evening - and the food!
We think we won't have a Secret Supper Club in December because everyone has far too much on their social calendar already - but the New Year will find us trying out a new style of cuisine with which to tempt you. Not sure what yet ....so watch this space....
We have printed some lovely voucher cards which come in their own envelope ready for you to send in the post or simply to put under the tree.
You choose the value of the voucher - anything from £5 (for a coffee and meringue, perhaps??) up to as much as your generosity (and pocket) will allow.
Our lemon curd is still available for you to buy at £3-50 a jar; and our packets of Peppercorn Kitchen Meringue Kisses are only £2-50 per pack.
Also - there are now only 2 tickets left for this Fridays Secret Supper Club. We are really looking forward to the evening- it's a lovely way to be able to spend some time with our lovely customers - instead of just shouting a quick hello over the passe during a busy lunch service.
We'll try to post some 'photos of the evening - and the food!
We think we won't have a Secret Supper Club in December because everyone has far too much on their social calendar already - but the New Year will find us trying out a new style of cuisine with which to tempt you. Not sure what yet ....so watch this space....
Monday, 12 November 2012
Secret Supper Menu for November
Here's the menu for November, as promised.
Do please let us know what you think.
Secret Supper Club Menu for Friday November 23rd 2012
A mixed platter starter of:
Mint paneer tikka‚ Spiced fishcakes and bhajis with pickles & chutneys
Mains
Southern Indian butterbean curry
( A smooth‚ creamy and slightly sweet curry with coconut and tamarind)
Mint paneer tikka‚ Spiced fishcakes and bhajis with pickles & chutneys
Mains
Southern Indian butterbean curry
( A smooth‚ creamy and slightly sweet curry with coconut and tamarind)
Punjabi chicken curry
(Tagged as ‘Soul food for the Punjabis’ it is a balanced dish of whole spice and Garam Masala to give a harmony of flavours that complement the flavour of the chicken)
Goan fish curry
(Layers of depth‚ tartness and a hint of sweetness)
Puddings
Coconut Bebinca
(A rich Goan dessert made up of coconut pancakes stacked with layers of coconut custard)
Spiced poached pears with star anis syrup
Mango mousse
(Tagged as ‘Soul food for the Punjabis’ it is a balanced dish of whole spice and Garam Masala to give a harmony of flavours that complement the flavour of the chicken)
Goan fish curry
(Layers of depth‚ tartness and a hint of sweetness)
Puddings
Coconut Bebinca
(A rich Goan dessert made up of coconut pancakes stacked with layers of coconut custard)
Spiced poached pears with star anis syrup
Mango mousse
Monday, 5 November 2012
Log fires, chutney and Happy Anniversary!
Winter is here...and we love it!
There's nothing lovelier than coming into the cafe at 8-30am and lighting the log burner; the small of the woodsmoke and freshly ground coffee and the comforting crackle of the logs burning is a great accompaniment to the daily chore of early morning scone and meringue making, and that's before the real prep for lunch starts!
The first Secret Supper Club was a resounding success and so we've planned the next for Friday November 23rd. We will be creating a feast of Indian food and the menu will be posted here for you as soon as we've created it...! Again, the price will be £25 per head for three courses and a free cold drink and/or hot drink, plus you get to bring your own wine and there's no corkage fee. There will be a choice of three dishes for mains and pudding and a selection of starters to which you may help yourselves.
Our three apprentices are now well into their stride and doing really well. Toby is astounding us with all that he's learning during his one day a week at college; he has now begun to help with food prep and has even worked a couple of shifts as commis chef! Becca is getting to grips with the front of house requirements and has regular targets to meet and the lovely Amy - our precious manager is taking on even more responsibility - which is freeing Lisa and me up to have an entire admin day- we can plan menus, training schedules and even spend some time planning our book...more about that another time, but it is happening slowly but surely - we have begun to write our story (interspersed with recipes, of course). We have our title but can't decide which way round it should read:
The Afghan Princess and the Fishmonger's Daughter
or
The Fishmonger's Daughter and the Afghan Princess
what do you think....?
This 'photo is of Lisa and a ghostly Ollie during lunch service - sometimes Ollie is only half with us...
Meanwhile we are cashing in on seasonal, reasonably priced veg for our supplier - John Skewes, and so Orange, Apricot, Carrot and Vanilla Chutney is on the stove at the moment. If it works - it will be on sale at Peppercorn form the end of the week. Pop in and buy some - it'll make fabulous Christmas gifts along with our bags of Peppercorn Kisses!!
Finally - today is the two year anniversary of Peppercorn Kitchen Cafe - happy birthday to us- and many happy returns!
There's nothing lovelier than coming into the cafe at 8-30am and lighting the log burner; the small of the woodsmoke and freshly ground coffee and the comforting crackle of the logs burning is a great accompaniment to the daily chore of early morning scone and meringue making, and that's before the real prep for lunch starts!
The first Secret Supper Club was a resounding success and so we've planned the next for Friday November 23rd. We will be creating a feast of Indian food and the menu will be posted here for you as soon as we've created it...! Again, the price will be £25 per head for three courses and a free cold drink and/or hot drink, plus you get to bring your own wine and there's no corkage fee. There will be a choice of three dishes for mains and pudding and a selection of starters to which you may help yourselves.
Our three apprentices are now well into their stride and doing really well. Toby is astounding us with all that he's learning during his one day a week at college; he has now begun to help with food prep and has even worked a couple of shifts as commis chef! Becca is getting to grips with the front of house requirements and has regular targets to meet and the lovely Amy - our precious manager is taking on even more responsibility - which is freeing Lisa and me up to have an entire admin day- we can plan menus, training schedules and even spend some time planning our book...more about that another time, but it is happening slowly but surely - we have begun to write our story (interspersed with recipes, of course). We have our title but can't decide which way round it should read:
The Afghan Princess and the Fishmonger's Daughter
or
The Fishmonger's Daughter and the Afghan Princess
what do you think....?
This 'photo is of Lisa and a ghostly Ollie during lunch service - sometimes Ollie is only half with us...
and this is Lisa - post coffee!
Finally - today is the two year anniversary of Peppercorn Kitchen Cafe - happy birthday to us- and many happy returns!
Monday, 15 October 2012
Secret Supper Club Menu for October
The take up for our Secret Supper Club was tremendous - in fact there are only 4 tickets left. Here's the menu so that you can see what you're getting (or what you're missing...?)
Secret Supper Club Menu
Friday
26th October 2012
Starters
A
Mezze of Hoummous:
Parsnip‚ fenugreek
& nigella
Beetroot
& orange
Pumpkin
& za’atar
All served with warm pitta
Mains
Slow-cooked
lamb and cherry tagine with Bohorat and honey
Prawn
& ling tagine with capers‚ roasted aubergine & Ras el Hanout
Butternut & chickpea tagine with Berber spice and
pine nuts
All served with saffron cous cous
and yoghurt flatbread
Puddings
Honey
spice cake with orange blossom & honey syrup
Date
& rum ice cream with a cinnamon biscuit
Orange
& dried fig salad with rosewater & crème fraîche
Saturday, 6 October 2012
An idea...
Wouldn't mind some feedback on this one.
We've been asked so many times about our Blue Moon evenings and whether we'll ever revive them. Well, we've thought about it and have come up with an idea. How about a Secret Supper Club? The idea is basically that we host a dinner party at Peppercorn Kitchen once a month. We'll provide a three course meal (there will be a choice of dishes and guests will have chosen beforehand) and you can bring your own wine/beer. There will only be about 22 tickets available for each event and everyone would eat at the same time at one huge table.
We may even theme some or all of the evenings; so we could start with a Moroccan evening and next time maybe move on to the Middle East etc.
It's a way for us to see you in a more relaxed, convivial and social setting, and it's also a way for us to pilot some of our new recipes.
At the moment we're compiling a database of contacts who are interested in hearing more about the idea, so if you'd like to be on the list- please let us have your e mail and if there's enough interest for the idea to run then we shall e mail you with the menu for the first evening and any further details.
Other than that it's business as usual at Peppercorn. The recession is really affecting us all now, the price of raw materials has rocketed and so some of our prices have gone up a little- but we hope that we still offer real value for money and dishes that you won't find anywhere else! We are so appreciative of our loyal local trade - we absolutely love seeing our regulars and value your friendship as well as your custom! Trade is still good at Peppercorn and we love coming to work every day - we have such FUN!
Amy (our wonderful manager), Becca and Toby have all officially started their various apprenticeships now. Toby attends Cornwall College once a week and works with us for the rest of the week, whereas Amy and Becca are both completing their courses in house.
The Lamb Kofte disappeared pretty darned quickly so we'll be making more of that soon, but meanwhile how do you feel about Parsnip and Potato Latkes (a bit like a rosti) with soured cream and salad, or Spiced Salmon fritters with sweet chilli sauce, pitta and salad, or local Sausage Hotpot with crusty bread to name but a few; and follow them up with Cardamom and rosewater rice pudding with pistachios, or Caramel giant meringues and clotted cream- and Lisa is really keen to make a Sticky Toffee Pudding........
We've been asked so many times about our Blue Moon evenings and whether we'll ever revive them. Well, we've thought about it and have come up with an idea. How about a Secret Supper Club? The idea is basically that we host a dinner party at Peppercorn Kitchen once a month. We'll provide a three course meal (there will be a choice of dishes and guests will have chosen beforehand) and you can bring your own wine/beer. There will only be about 22 tickets available for each event and everyone would eat at the same time at one huge table.
We may even theme some or all of the evenings; so we could start with a Moroccan evening and next time maybe move on to the Middle East etc.
It's a way for us to see you in a more relaxed, convivial and social setting, and it's also a way for us to pilot some of our new recipes.
At the moment we're compiling a database of contacts who are interested in hearing more about the idea, so if you'd like to be on the list- please let us have your e mail and if there's enough interest for the idea to run then we shall e mail you with the menu for the first evening and any further details.
Other than that it's business as usual at Peppercorn. The recession is really affecting us all now, the price of raw materials has rocketed and so some of our prices have gone up a little- but we hope that we still offer real value for money and dishes that you won't find anywhere else! We are so appreciative of our loyal local trade - we absolutely love seeing our regulars and value your friendship as well as your custom! Trade is still good at Peppercorn and we love coming to work every day - we have such FUN!
Amy (our wonderful manager), Becca and Toby have all officially started their various apprenticeships now. Toby attends Cornwall College once a week and works with us for the rest of the week, whereas Amy and Becca are both completing their courses in house.
The Lamb Kofte disappeared pretty darned quickly so we'll be making more of that soon, but meanwhile how do you feel about Parsnip and Potato Latkes (a bit like a rosti) with soured cream and salad, or Spiced Salmon fritters with sweet chilli sauce, pitta and salad, or local Sausage Hotpot with crusty bread to name but a few; and follow them up with Cardamom and rosewater rice pudding with pistachios, or Caramel giant meringues and clotted cream- and Lisa is really keen to make a Sticky Toffee Pudding........
Friday, 7 September 2012
Gorgeous September
What a stunning week of sunshine we've had - truly champagne days.
Trade is still pretty darned good - the garden is full every day and we are blessed with people who really seem to love the food we offer, rather then asking us for something which isn't on our menu!
We've had a busy time of it this week - catering for teachers in Nancledra on Monday, catering for more teachers in Ladock on Thursday and Friday and a beautiful wedding feast tomorrow for 36 guests. The food for the wedding has been an absolute joy to plan and prepare because the bride and groom want Middle Eastern food - hummus, mackerel pate (OK- bit of a local twist, that one!)lamb kofte with a pistachio and tahini sauce, roasted aubergine salad with feta and a fresh herb and olive oil dressing, sweet labneh with rose petals and cardamom, rich yoghourt with dried fruits and honey - it will be beautiful to the eye and in the mouth! We'll post some pictures of the dishes so that you can salivate! We also wish Gail and Chris every happiness for their wedding and their future life together.
We'll be losing some of our staff soon as they go off to university and start a new year of exciting developments in their lives. We shall hear all about their adventures when we see them again at Christmas - and then we shall tell them all about OUR adventures at Peppercorn - we have quite a few exciting things planned ourselves which we shall be revealing in the fullness of time.......!
Trade is still pretty darned good - the garden is full every day and we are blessed with people who really seem to love the food we offer, rather then asking us for something which isn't on our menu!
We've had a busy time of it this week - catering for teachers in Nancledra on Monday, catering for more teachers in Ladock on Thursday and Friday and a beautiful wedding feast tomorrow for 36 guests. The food for the wedding has been an absolute joy to plan and prepare because the bride and groom want Middle Eastern food - hummus, mackerel pate (OK- bit of a local twist, that one!)lamb kofte with a pistachio and tahini sauce, roasted aubergine salad with feta and a fresh herb and olive oil dressing, sweet labneh with rose petals and cardamom, rich yoghourt with dried fruits and honey - it will be beautiful to the eye and in the mouth! We'll post some pictures of the dishes so that you can salivate! We also wish Gail and Chris every happiness for their wedding and their future life together.
We'll be losing some of our staff soon as they go off to university and start a new year of exciting developments in their lives. We shall hear all about their adventures when we see them again at Christmas - and then we shall tell them all about OUR adventures at Peppercorn - we have quite a few exciting things planned ourselves which we shall be revealing in the fullness of time.......!
Monday, 6 August 2012
Lavender Blue!
We have at long last discovered culinary pure lavender extract - we have one for hot food and one for cold (don't ask us what the difference is - we simply do what we're told!).
So - the latest additions to our summer menu are:
So - the latest additions to our summer menu are:
- Lavender meringues - snowy white and beautifully fragrant
- Lavender and honey ice cream - a rich blend of the two flavours- very evocative of lazy hot summer afternoons.
We also have a new dish on the savoury menu this week - Pan fried blue shark with a rose petal salt and black pepper crust and served with an avocado and crisp leaf salad.
We had never tasted shark before and were impressed with the softness of the raw flesh - almost like scallop - and the meaty toothsomeness of the cooked fish - it's lovely!
For the sweet toothed, we have individual Summer puddings on at the moment. They are - as are the meringues - entirely fat free.....until you add the oodles of Chantilly or clotted cream, of course!
Business is thriving - and we seem to have just as many of our lovely local customers this summer as we normally expect at the end of the season, it's just what we'd hoped really; it's great to meet new customers and fantastic to see loyal and valued friends- a perfect balance.
We seem to be attracting more and more gluten intolerant eaters, too - since the majority of our dishes contain no gluten. This is great news - although we do always point out that all food is prepared in the same kitchen so we can't claim to be a gluten free kitchen, but we do make delicious dishes which do not contain gluten. (Does that make sense?)
Thank heavens that the weather has perked up a bit and the children (and adults!) can have some outdoor fun before they get back to school in September. Here's to the rest of the summer - may it remain warm, sunny and full of fun and colour.
Monday, 9 July 2012
Sunshine Salad!
Hoping for some magic- we have created Sunshine Salad. If it doesn't bring out the sun, it should at least bring a smile and some sunshine into your life.
Also - Beetroot, cardamom and cherry salad.....really middle eastern flavours, with beautiful rich and glistening reds and purples; absolutely gorgeous.- and topped with some creamy, thick Greek yoghurt.
The geraniums outside the cafe are flowering at last, and our favourite - the fragrant and edible Pelargonium Graveolens - is making an appearance as a garnish for several of the Peppercorn Puddings.
We are delighted to welcome the delightful Toby Costelloe onto our staff (and hopefully as another apprentice). We count ourselves very lucky to attract such loyal, diligent, fun loving and honest staff - maybe we should post a staff photo onto our blog - what do you reckon?????
Last week we entered the world of preserving our own meat - we rubbed rose petal salt into a large piece of beef and then left it covered in the fridge to marinate for 4 days; we finished the process by washing off the salt and braising the meat gently for a few hours. We then pressed it for a couple of days and today we were rewarded with a delicious piece of home salted beef which we are slicing very thinly and serving in another of our Peppercorn salads.
By the way - if you haven't yet tried our new salads then you should get down here post haste; they're the most popular thing on our menu!
Oh yes- and a very Happy Birthday to Lisa!
Also - Beetroot, cardamom and cherry salad.....really middle eastern flavours, with beautiful rich and glistening reds and purples; absolutely gorgeous.- and topped with some creamy, thick Greek yoghurt.
The geraniums outside the cafe are flowering at last, and our favourite - the fragrant and edible Pelargonium Graveolens - is making an appearance as a garnish for several of the Peppercorn Puddings.
We are delighted to welcome the delightful Toby Costelloe onto our staff (and hopefully as another apprentice). We count ourselves very lucky to attract such loyal, diligent, fun loving and honest staff - maybe we should post a staff photo onto our blog - what do you reckon?????
Last week we entered the world of preserving our own meat - we rubbed rose petal salt into a large piece of beef and then left it covered in the fridge to marinate for 4 days; we finished the process by washing off the salt and braising the meat gently for a few hours. We then pressed it for a couple of days and today we were rewarded with a delicious piece of home salted beef which we are slicing very thinly and serving in another of our Peppercorn salads.
By the way - if you haven't yet tried our new salads then you should get down here post haste; they're the most popular thing on our menu!
Oh yes- and a very Happy Birthday to Lisa!
Subscribe to:
Posts (Atom)
