Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

How to…use scapes

12 July 2004
How to…use scapes

Garlic scapes (see picture caption opposite for sales contact) can have quite an intense wild garlic flavour, quite peppery and oniony in the throat. This means they are quite strong when chopped up raw for salads, but can be blanched for a couple of minutes to take the edge off.

To use them as part of a side-dish of vegetables, cut them at a 45¼ angle, blanch and then warm through (never stir-frying) in a pan with olive oil. Serve on top of blanched broad beans, bean shoots, fresh peas, spinach or other seasonal vegetables, and season.
Jos‚ Graziosi, senior sous chef at Rick Stein's Seafood Restaurant, Padstow

Alternatively:
For a simple accompaniment, blanch the shoots, finish in butter, season and serve. You can also use them chopped up in risottos, pur‚e for soups, or use to make pesto. For an alternative type of garlic bread, fold into the last stages of kneading bread dough.
Charlie Lockley, head chef at the three-AA-rosette Boath House in Nairn, Scotland

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