With a look back at the final of the Cambridge Bake Off, a look ahead to this years Eat Cambridge festival happening in May, Estefania Led Ramos presents the tapa of the month, and Tom Lewis advises on the best sherry or wine to accompany it. In addition Julian Clover from 105 Drive chats with Angus Martin from the Varsity Hotel on matching wine with steak, and we visit Bridges Patisserie on Bridge Street to talk about juicing.
Flavour is presented by Matt Bentman, Alan Alder and Ruth Reyes.
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Cambake 2014 winner (Image – Ruth Reyes)
Ruth attended the Cambridge Bake Off this year, picking up tips and sampling the wares (not necessarily in that order). Here’s a photo of the winning entry by Rachel Stonehouse. It’s called “first signs of spring”. The top tier is a hot cross bun cake with orange buttercream, and the bottom is her special chocolate cake! For decoration it features meringue mushrooms and a filo pastry basket with white chocolate eggs dyed blue!
Chan Yip, owner of Bridges Patisserie (Image – Matt Bentman)
Chan Yip of Bridges Patisserie enjoys creating new fruit and veg combinations to put into his juices, customers even swap recipes with him!
Chan’s ingredients are sourced from friends at the local allotments where possible.
Below is the recipe for Salmorejo, as featured in this episode’s Tapa of the Month by Estefania Led Ramos of Que Rico Tapas:
Salmorejo – (Image courtesy of Que Rico Tapas)
Ingredients (4 people)
- 12 plum tomatoes
- 1 clove of garlic
- 150 gr. Crumb
- 2 slices of Serrano ham
- 1 boiled egg
- Extra virgin olive oil
- A tumbler of water
- Salt
STEP-BY-STEP GUIDE
1. Wash the tomatoes.
2. Make a cross at the bottom of each tomato.
3. Pour water into a large saucepan and bring to the boil.
4. When it is boiling, blanch the tomatoes ( between 30 sec – 1 min for blanching).
5. Remove the tomatoes from the saucepan and place them into a bowl with cold water, then peel and chop.
6. With a food mill, mash the tomato to remove any skin or seeds remaining.
7. Dice the crumb and put it in a bowl.
8. Add the tomato, season to taste with salt and leave the crumb to soak up the tomato juice.
9. Cut the garlic and remove the heart to avoid aftertaste.
10. Pour a gentle glug of extra virgin olive oil, add water and blend with a hand blender.
11. Keep in the fridge.
TRIMMINGS
1. Boil an egg. Once it has cooled, peel and chop the egg.
2. Dice the Serrano ham.
PLATING UP
1. Serve the salmorejo in a bowl.
2. Sprinkle a little of boiled egg and Serrano ham on top.
3. Pour a bit of extra virgin olive oil.