Weds 6th: Courgette fritatta with focaccia and salad // Ham and cheddar croissants
Thurs 7th: Baguettes – roast beef, rocket and horseradish mayo // mozzarella, tomato, basil
Fri 8th: Sourdough pizza – Stirchley meat feast // roasted pepper, kale, & Stilton
Learn to make pasta by hand and machine! One place left on our 5th August Handmade Pasta course – next Tuesday from 7-9.30pm. Book here: http://www.loafonline.co.uk/shop/pasta/
We have an upcoming job vacancy for a baker! Check out the full details on the jobs page…
Working at Loaf is not just baking, it’s becoming a member of a workers co-operative and getting involved in all aspects of the business, and taking control of your own job. We’ll welcome applications from professionals and enthusiastic amateurs alike. We’ll naturally provide lots of on-the-job training, and we’re happy to talk to you informally about the job before you apply – feel free to get in touch.
We look forward to your applications!
Tuesday 29th July – Tarka Daal with sourdough // Salami and cheddar croissants
Wednesday 30th July – Baguettes! Roasted vegetables, humous, and tahini yoghurt sauce // Roast chicken, salad, and lime and chilli mayo.
Thursday 31st July - Pea and bean frittata with salad and focaccia // Ham and cheddar croissants
Friday 1st August – Stonebaked sourdough pizza! Lamb ‘chorizo’ and mozzarella // Courgette, kale, and chilli goats cheese.
Here’s what Freedom from Torture do: Each day, staff and volunteers work with survivors of torture in centres in Birmingham, Glasgow, London, Manchester and Newcastle to help them begin to rebuild their lives. Sharing this expertise with partner organisations in the UK and internationally, Freedom from Torture operates as a centre of learning and knowledge in the care, treatment and protection of torture survivors.
We’ll be baking a lavash flatbread, adapted from a recipe by one of the participants of their London bread baking group. Please pop down and try a flat bread today, and donate what you can to this very worthwhile charity. Loaf will match your donations and pass them onto Freedom from Torture!
The shop might be quieter than usual. Perhaps the opposite. Lunches could fly, bread sales could slow. It might be too hot for bread or too cold for salads. I spend a lot of time wondering about these things.
In any case, we plan lunch as usual. By wondering what is delicious, that people might want for lunch.
So this week there will be this:
Also on offer, stuffed croissants! Depending on what day…either Ham and Cheddar, Salami and Cheese or Stilton, Walnut and Honey (my favourite)
See you soon!
Kitchen Essentials: Cooking Meat – 23rd July, 7-9pm.
Visiting chef Dom Clarke teaches you how to make the best of good quality meat. Poach chicken breast, make chicken adobo, and learn how to make pork chop Ssam.
Seafood One: Fish – 13th August, 6.30-9.30pm. (Sold out 2 hours after posting this blog, sorry!)
Visiting chef Lap-Fai Lee teaches you all his fishy skills, including preparation and cooking of round and flat fish in both western and asian styles. Cook and eat grilled mackerel, roasted bream or bass, thai fish soup, gridlled prawns, deep fried sole goujons, and steamed turbot.
In a Pickle: Basic Preserving – 20th August, 6.30-9.30pm.
Visiting preserving expert Rachel Carter of Cuffufle Preserves, teaches you how to fins success making jams, jellys, cordials, mustards, relishes, and other preserves. Take home the bounty!
Butchery: Perfect Poultry – 2nd September, 6.30pm-9.30pm.
Local organic butcher Steve Rossiter takes you through an enlightening night learning how to properly butcher poultry birds including chicken and poussin. Cook and eat chorizo-stuffed chicken breast wrapped in streaky bacon, chicken tagine, perfect chicken stock, griddled poussin with lemon and garlic, and chicken liver salad.
Forage and Cook - 3rd September, 6.30-9.30pm
Tom Baker takes you on a fun and educational foraging walk around the local area where you can expect to identify up to about 20 edible wild plants. Return to the cookery school to cook up a delicious wild feast using ingredients you have foraged.
Tuesday 15th July: Tarka Daal with sourdough.
Wednesday 16th: Stoneground Sourdough Pizza! Roasted squash, kale, and Stilton, or chilli beef and mozarella.
Thursday 17th: Trio of Salads with real bread: Vinegar slaw, Grandma’s tomatoes, and buckwheat salad.
Friday 18th: Filled baguettes! Humous, roasted veg and harissa yoghurt sauce, or smoked mack, pickled radish and rocket.
Wednesday 2nd July – Leek and stilton fritatta with focaccia.
Thursday 3rd July – Trio of salads with humous or feta
Friday 4th July – Stone-baked sourdough pizza! Lamb chorizo with mozzarella or roasted vegetable and Stilton.