What's Hot This Month At Classic Fine Foods: September Edition
29th August 2023
SeasonalityAs the leaves start to change and the crisp breeze of autumn fills the air, professional chefs and food enthusiasts alike eagerly anticipate the flavours that September brings to the table. Featured this month are unique ingredients that inspire creativity and elevate dishes to new heights. In this seasonal food blog, we're excited to explore the culinary treasures of September, featuring Provence Figs, Jerusalem Artichokes, Maldon Rock Oysters, Milk Fed Lamb Leg, and Terre Sauvage Chardonnay Wine. Let's dive into the delicious possibilities that these ingredients offer!
Fruit
Provence Figs: Nature's Sweet Jewels
September marks the peak of fig season, and Provence Figs steal the show with their luscious sweetness and versatility. Honeyed in flavour, these delicious fruits pair well with both sweet and savoury dishes. Whether incorporated into a salad with goat cheese and arugula or transformed into a decadent fig and almond tart, these figs add a touch of elegance to your creations.
Why They're Perfect for September: Figs not only bring a burst of natural sweetness but also provide essential nutrients like vitamins, fiber and minerals, making them a healthy choice for seasonal menus.
Vegetable
Jerusalem Artichokes: A Knobby Delicacy
Often referred to as sunchokes, Jerusalem artichokes are a hidden gem of the autumn harvest. These knobby tubers are delightful in various dishes thanks to their nutty, earthy flavour and slightly sweet undertone. They can be roasted to crispy perfection, blended into creamy soups, or even sliced thin for a unique twist on chips.
Why They're Perfect for September: Jerusalem artichokes are an excellent source of inulin, a prebiotic fiber that supports gut health, making them a valuable addition to fall dishes that promote overall well-being.
Seafood
Maldon Rock Oysters: Briny Treasures of the Sea
For chefs who embrace the ocean's bounty, Maldon Rock Oysters are a true delicacy. Known for their clean, briny taste and tender texture, these oysters embody the essence of pristine waters. Serve them on the half shell with a splash of lemon or get creative by incorporating them into sophisticated seafood platters.
Why They're Perfect for September: Oysters are renowned for being a natural source of zinc and other minerals that boost immune health, making them an ideal choice as the seasons change.
Meat
Milk Fed Lamb Leg: A Cut Above the Rest
As temperatures start to cool, hearty dishes take centre stage, and a milk fed lamb leg offers both elegance and comfort. With its tender, tender meat, this cut is a canvas for culinary mastery. Roast it with aromatic herbs and root vegetables and let the flavours of the season shine through.
Why It's Perfect for September: Lamb is a great source of high-quality protein and provides essential vitamins like B12 and zinc, ensuring that your dishes are not only flavourful but also nutritious.
Beverage
Terre Sauvage Chardonnay Wine: A Toast to September
No culinary experience is complete without the perfect wine pairing. Terre Sauvage Chardonnay Wine offers a delightful balance of fruitiness and acidity. Its notes of ripe apples and citrus make it a versatile choice for enhancing the flavours of both seafood and poultry dishes.
Why It's Perfect for September: Chardonnay's crisp acidity complements the richness of September ingredients, while its fruity profile mirrors the season's harvest.
As the calendar turns to September, professional chefs have the opportunity to celebrate the gift of the season with these extraordinary ingredients. From the sweet allure of Provence Figs to the earthy charm of Jerusalem Artichokes, the briny indulgence of Maldon Rock Oysters, the succulent Milk Fed Lamb Leg, and the sophisticated Terre Sauvage Chardonnay Wine, this month invites culinary exploration and innovation. Embrace these ingredients to create remarkable dishes that capture the essence of autumn on every plate. Happy cooking!
Get inspired with our full list of seasonal products here.
