Bistro 21

Just In – Jersey Royals

April 12th, 2011

Jersey Royals are often referred to as the Champagne of potatoes and their arrival is just around the corner.  The Jersey season is short and runs from the beginning of April to the end of June, announcing the end of dark winter days and the arrival of springtime.

The Jersey has something unique in its combination of earthiness, butteryness and sweet digestibility. They also have wonderfully thin, flaky skins which need only the lightest of rubs to clean them.

This week we’re serving a Grilled Grey Mullet, Crushed Jersey Royals and “Acqua Pazza” on our fixed price menu.

Just In – Wild Garlic

April 12th, 2011

Wild garlic first appears in damp woods and by streams in early spring.  All parts of the plant are edible and can be eaten raw or cooked. The leaves have an aggressive garlic aroma but flavour wise wild garlic is much more subtle than it’s commercially grown cousin.

Wild garlic makes a fantastic soup and also goes very well with asparagus, cheddar cheese, lamb, new potatoes, mint, and broad beans to name a few ingredients.

The young shoots which look similar to chives work well in Asian style cookery or use the flowers in salads.

This week, we’re serving a Wild Garlic Soup with Chive Creme Fraiche.