Archive for category New Product
Tomorrow evening, the 8th of May, we have Falmouth’s very own Cafe Scientifique kicking off with a lecture from Dr Sasha Dall on; “Unintelligent design: understanding the complexities of life”
Dr Sasha is the Snr Lecturer in Mathematical Biology of Exeter’s Tremough campus, and will enlighten us with this broad introduction to the modern study of evolutionary biology, with particular focus on animal behaviour.
Sasha will also be able to give an indication of other areas which his research study group explores; and this may prompt ideas and suggestions for future talks.
Sasha’s talk will start at 8pm, run for 20-30 minutes; and then we will have a brief break for refreshment before the Q&A.
To help manage what might be a sudden rush of orders, you can order food in advance, and you will also be able to pre-order interval drinks on the night.
For more info visit Falmouth Cafe Scientifique’s Link to website
Wow! We have just had a gorgeous delivery of some great bits to spice up your larder… From staples like Rice Wine and good Soy Sauce to more unusual Bamboo Leaves for making zongzi and Coconut Caramel… This new range of authentic products from around the globe are inspired by our ‘Tapas Goes Global’ February Menus. We’ll try and get photos up soon but in the meantime pop in and ask for a taste
Check this out…
Admittedly, we’re pretty pleased with ourselves. If you fancy one, or know someone that might you know were to come.
This example features 4 of Quickes Cheeses: Smoked, Double Gloucester, Farmhouse & Goats at the base
Brie de Meaux
Brillat-Savarin with Cranberries
Tonight’s catwalk of dishes features some of our gorgeous Veg rack newcomers:
We have some very English heritage tomatoes dressed in a slinky little Italian twinset of Organic Calabrian EVO Oil & a matured Organic Balsamic.
We’ll also be debuting the Spaghetti Squash; an up & coming veg, who tonight will be shrouded within a silky free-range frittata, accessorised perfectly with some jewels of Cornish Organic Brie…
Those that will have ventured into the Deli over the Easter holidays will have probably witnessed some of the chaos brought about by our recent refit… I say chaos but considering it was the Easter holidays and we didn’t close or reduce any of our opening hours, the complex timetable of fridge deliveries, collections, building of counters and painting probably couldn’t have been much smoother.
The great changes and developments were all brought about by the impulse buy of our gorgeous new Berkel Flywheel Meat Slicer, which you will find stationed in prime position in the all new layout, sparkling, and just crying out to offer you finely sliced cured meats from around the globe.
The feature of this hand crafted original piece of engineering is the fact that is powered solely by hand. On turning the cast iron flywheel the blade will spin and so too will the carriage glide back and forth gradually edging closer to the sharp disc allowing the slices to be uniform perfection.
The benefit: Flavour. Slicing at this relatively slow speed enhances the flavour tenfold compared to the supermarket product that must be frozen before slicing because the blade spins so fast, and gets so hot that it literally defrosts the meat on contact.
Seeing and then tasting, really is believing though! Pop in and perch on stools around the meat slicer on Thursday to Saturday nights, with a glass of Spanish Cava, a charcuterie board and a few tapas to share. We’ll look forward to having you
After a great Christmas it feels good to hit the ground running with loads lined up for 2012.
We have new products on the horizon; the imminent arrival of our new fly-wheel meat slicer and some refurbishment on the cards; that’s just for starters, so we’re hoping for another exciting year of developments at the Courtyard Deli.
Normal opening hours have resumed – including Sunday’s from 10-16:00 with the small exception of January 22nd (we are off out on our belated and well earned Christmas-do for the day, sorry about that).
- Lunchtime Take-Away Meal Deal
- A return show from Caravanserai… details to follow.
- Next art exhibition dates
- New Menu including an exciting new Breakfast & Children’s Menu
- Outside Catering - did you know we offered a whole variety of solutions for all manner of events?
For further info on all of the above simply watch this space x
Roast Pumpkin with Gruyere & Sage
1 Pumpkin (8-10 inches approx.) Cornish Blue Pumpkin or Crown Prince are also a great option at this time of year (available from our veg rack or follow the link)
1/2 a White Onion grated
3tbsp double cream
3 fresh sage leaves
Salt & Pepper
Create a lid from your pumpkin as if you were going to ‘hallowe’en’ it.
Remove the seeds and stringy bits, then season the bare flesh with salt & pepper.
Grate your Gruyere and onion together, if you fancy you could grate as much garlic as you dare at this point in too, or serve with roast garlic veg… Pop your cheese & onion inside, pour your cream in and pop your sage on top.
The lid goes back on and roast your pumpkin in a roasting tin on about 190 for 40 mins. Take the lid off and give it 5 mins uncovered and you’re ready to serve.
I like whacking a load of other seasonal stuff around the pumpkin to roast and putting the whole lot on the table for everyone to dig in; this dish definitely looses effect if you try and serve it up in the kitchen…
Real quick and delicious, I served it with pan toasted corn on the cob left in it’s leaves, but it doesn’t really need anything else.
1 White onion (diced)
3-4 cloves garlic
1 green pepper (finely diced)
1 good tsp of capers
50-60g of salami such as Milano or half a Cacciatori – chunky but chopped
1 tin of good tomatoes such as San Mazano
1 tin of Borlotti Beans (drained and rinsed)
Chilli Oil & freshly ground pepper to garnish
Soften the onion in a little oil or butter in a heavy based pan. Add the garlic and fry for a minute or so before you add the peppers, capers & salami. Give it a good shuffle so nothing sticks and continue to cook for another few minutes.
Whack in your tin of tomatoes and break them up a bit with your wooden spoon before adding your borlotti. Pop the lid on and let the beans heat through and absorb those gorgeous flavours.
Once the beans are heated through completely dinner is ready when you are, you can turn it right down and let those flavours permeate for 10 mins or so or just get stuck in! Serve in warmed dishes with a drizzle of chilli oil and a good grind of pepper.
All ingredients are available from the Deli or on Cornish Food Market
So August really is in full swing! Falmouth week has brought hundreds of new faces to the Deli and we even managed to squeeze in a night out amongst it all
Now a lot of our energies are thinking about September when we will be introducing our Italian focus with some new products, Italian specials as well as a new range available from Cornish Food Market. Part way through the month we will hang our next exhibition bringing another new dimension to our gallery seating upstairs. The Arts Cafe is taking on a new form (subscribe or email email@example.com to stay in the know), and we hope to bring you evenings of wine tasting as well as espresso training.
Hopefully there’s a few reasons to stay chirpy despite the summer flying by . Would love to know what you’re excited about, leave your comments or drop me a line firstname.lastname@example.org …