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Swedish Grubbröra Recipe

This is one of our favourite ways to eat asparagus as the English season comes in. The recipe combines the best of Swedish and English ingredients together, for an irresistible combination.

“Gubbröra” translates roughly from Swedish to “Old Man’s Mess”, an appetizer commonly served on Smörgåsbord at Christmas and Easter but you can find it all year round. We’ve used Swedish “Matjessill” (herring) but you can also use Swedish anchovies or “Ansjovis”. These are very different from Mediterranean anchovies, usually European sprats (a small oily fish often mistaken for baby sardines).

Grubbröra

Serves 3-4 people

4 hard boiled eggs (boil eggs for 10 mins)

200 g chopped soused herring (discard from the pickled liquid)

1 large red onion (finely chopped)

20 g chopped chives

20 g chopped tarragon

150 g mayo

150 g creme fraiche

1 tsp of dijon mustard

1 bunch of English asparagus

20 g capers

3 g salt

3 gr ground black pepper

Slices of toasted sourdough bread to serve

Method:

Combine all the ingredients apart from asparagus and capers in a large mixing bowl. Season with salt and pepper. Boil the asparagus for 2 mins, take out and cool down in an ice bath.

Heat olive oil in a large pan and fry the asparagus for 3-4 mins, add the capers and cook for 30 seconds. Serve on toasted sourdough bread.

ENJOY!

Dorset’s charcuterie darlings: Capreolus Fine Foods

We’re completely enamoured with this month’s featured producers: husband and wife team David & Karen Richards. We sent some questions down to Dorset about their award-winning charcuterie:

Tell us about the origins of Capreolus

David says: I’d earned my living as a professional salesman before Karen and I decided to launch Capreolus in early 2009 from the kitchen of our house in Dorset. We’ve since grown twice with a team now filling a large farm building!

What makes your charcuterie a darling of so many taste awards?

Curing our charcuterie follows age-old traditional techniques combined with a flair and instinct for flavour. Grinding our own blend of herbs and spices is like playing with musical notes; when they interact together the reward is the most wonderful ‘chords’.

You are big believers in the Slow Food movement.

People want food that has a purpose and a story. From the outset our charcuterie has been made with meat from animals raised by farmers who really care for them. It is our duty to honour those animals and take as much care as the farmers, wasting the absolute minimum. Slow mode is our USP.

Favourite places to visit in Dorset?

We love to take Tilly and Toby (our two dogs and chief tasters) for walks on the Jurassic Coast. The cardboard wallet design of our packaging, if you look carefully, is a fossil ammonite. You find them in abundance on Portland and along Charmouth Beach.

Best Dorset eateries?

We are spoiled for choice but The Fox Inn owned by top chef Mark Hix. It has wonderful ambience. He regularly rustles up epicurean dishes using our charcuterie as it happens… (even more reason to be top fans)!

Capreolus charcuterie is currently available in our fridge section in store.

April’s Best Seasonal Produce

Asparagus

The shop is already overflowing with asparagus this month and the UK’s season has started early thanks to a warm March: you find purple, white Italian, English, baby, wild and more. Roast in the oven and sprinkling lemon juice and freshly grated parmesan over the top or char and serve with smoked salmon.

Morel mushrooms

Much like truffles, morels only grow in the wild. With a short season (March-June) and delicate nature due to their hollow middles, no wonder they are a darling of farmer’s markets. Toss into a delicate, creamy white wine sauce and pour over chicken.

Radishes

Peppery crisp & crunchy, try different varieties of radishes from French Breakfast, Mirabeau or Plum Purple. Or a white Daikon, longer like a carrot and more mild in flavour.

Fun fact: UK growers harvest over half a billion radishes between April and October. We enjoy them as the Belgians do in a “tartine”: sliced over fromage blanc on a slice of sourdough with fresh black pepper cracked on top.

Watercress

This close cousin of mustard bursts with nutrition, including iron, calcium and vitamins A, C and E. Sprinkle on your morning omlette for a satisfying, fresh crunch.

Also in season: Cauliflower, Grapefruit, Lemons, Mint, Rocket, Rhubarb, Spinach, Spring Greens

Spring Greens Soup Recipe

A Panzer’s bestseller in store, this comforting and healthy soup is the perfect transitional meal from winter to spring!

Serves 6.

Ingredients:

1 large shallots(julienne)
2 celery sticks (sliced)
1 garlic clove (sliced)
1/2 leek (julianne)
1 fennel (sliced)
1 bunch spring greens (finely chopped)
1/2 hispi cabbage or savoy cabbage (finely chopped)
1/2 bunch lemon thyme (finely chopped)
3 litres chicken stock (low in sodium)
2 corn fed chicken legs
8 gr smoked salt
3 gr ground black pepper.
15 g olive oil extra virgin

Method:

In a large pot, add the olive oil, shallots, celery, garlic, leeks and fennel and cook until the vegetables are tender.
Add the lemon, thyme and chicken stock. Season to taste with salt & pepper.
Add the chicken leg and 3 litres of vegetable stock and boil for 5 mins, then simmer for 30-35 mins. Season again with salt & pepper to taste.
Remove the chicken leg, let it cool and remove the meat from the bone.
Add the chicken meat back to the soup, along with the hispi cabbage and spring greens.
Simmer for a final 10 mins and serve with your favourite crusty bread.

If you are short of time to make it, you can always order from the shop, made freshly in our kitchen while in season.

Must try chocolate – Russell & Atwell

Quite possibly the best kept secret in our dessert fridge.

Founders Giles and Steve racked up a combined 30 years of expertise in the chocolate industry before founding their fresh chocolate brand, Russell & Atwell. They asked themselves a key question: “If everything tastes better fresh, why are people still eating long-life chocolate?” And we tell you… they are onto something.

After hundreds of prototypes made in their kitchens, their blended fresh chocolate favourites grace our fridges in hand-finished batches, with organic fresh cream instead of palm oil and wild honey instead of preservatives. Melt-in-your-mouth-and-savour-it kind of chocolate.

Simply a must try. Just start looking for your chocolate in the refrigerated section.

Currently only available to purchase in store.

NEW – Dr Kavvadia Olive Oil

A remarkable olive oil from one of our favourite places on earth: Corfu. We spoke to owner Apostolos Porsanidis-Kavvadias about the sustainable family farm he is building in memory of his grandfather.

Tell us about the origins of Dr Kavvadia Olive Oil

Dr. Kavvadia was my grandfather, an orthopaedic surgeon and olive oil aficionado. He bought our farm in the 50’s. Fast forward years later and my partner and I live and raise our family here. Dr. Kavvadia Olive Oil was born in 2012 and last year we opened for farmstay vacations.

What makes you excited on the farm today?

We’re acquiring an olive press and will soon control every aspect of production. Nothing goes to waste: olives are made into olive oil, leaves become compost. Chickens bring us their tasty eggs and we use their manure to fertilise our organic vegetable garden. The cycle of life on the farm is exciting and holds an important lesson: life goes on no matter what!

Where are your favourite spots on Corfu?

I love Old Perithia, an abandoned village on the top of mount Pantokrator. The north west coast is amazing, with breathtaking views and a forest of olive and cypress trees.

Food you can’t live without

Has to be olive oil! Haha, what else! It is a flavour enhancer, as any fat is, but olive oil is also super healthy and natural. We use it on every dish we cook, instead of butter, as all Greeks do!

Favourite way to use olive oil

Raw with fresh tomatoes, on toasted bread… Also raw on cooked dishes as it boosts the flavour! It goes really well with dark chocolate. Our friends at Corfu’s Cake Boutique are making macarons with our olive oil. Super tasty!

Currently available to purchase in store.

NEW: The power of Australian Seaweed

We are thrilled to be launching Dr Pia Winberg’s PhycoHealth Seaweed Sciences products at Panzer’s this month. Over some 20 years of research as a marine ecologist in Australia, Pia has shown how seaweed fills the gap for so many missing nutrients in our diets. An excellent source of protein, iron and so much more, consuming a little bit of seaweed once a day can mean good news for your gut. And Pia’s products have made it easy to fit into a daily routine.

Try Phetuccine or Seaspirals: emerald-coloured pasta made from wheat semolina and eggs with 10% seaweed. You’ll find Phukka Seaweed Dukkah, a blend of Australian seaweed, pistachio and Mediterranean herbs to layer over smashed ago or stir into salads. Sprinkle Phycosalt over your favourite steak to bring out a deeper umami flavour. Phybre is a triple fibre blend great for smoothies or you can wake up to a bowl of crunchy Phycomuesli granola.

We also have supplements to up your fibre intake or you can add seaweed to your skincare routine with moisturisers, cleansers, masks and more.

A true dose of Australian ocean power to fuel the British winter days.

Shop the range online here or find more in store.

January Seasonal Produce

GRAPEFRUIT

High in nutrients and antioxidants. Low in calories. And a perfectly pink January pick me up. Eat a half for breakfast in the morning to kick start the system. Pair with soy sauce for an excellent chicken marinade. Or toss in a salad with cooked shrimp.

LEEKS

January marks the end of the long UK harvest season for these hearty veg. Delicate but flavourful enough to hold their own, does anything beat a warming leek and potato soup or cheesy leeks loaded with garlic and thyme? We think not.

CAULIFLOWER

Cauliflower – This close runner up for best winter soup ingredient can be grown year-round in the UK. So plenty of time to plan innovative uses. Love loaded potatoes? Try replacing your potatoes with cauliflower. Caramelise a cauli steak and toss with buttery capers. And cauliflower loves a curry. Toss it in for a satisfying plant alternative to your usual meats.

Also in season: Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Chicory, Grapefruit, Jerusalem Artichoke, Kale, Leeks, Lemons, Seville Oranges, Radicchio, Yorkshire Forced Rhubarb, Swede

Thanksgiving bites recipe

A Thanksgiving appetiser recipe

Nothing’s better than that glorious moment when you take the turkey out of the oven to let it rest … But let’s face it, turkeys need to rest for a while.

To keep everyone going until you can sit down to feast, we asked SW London food photographer & blogger (and California native) Gemma Sokol for a festive snack recipe built from Panzer’s pantry.

Simple and oh-so-satisfying.

Stack the following in order:

Island Bakery oat cracker
Brie
Cranberrry sauce
Apple slices (we recommend Brogdale)
Proscuitto, wrapped around and tucked under cracker
Honey drizzle (we’ve used Waddesdon Estate blue flower honey from Buckinghamshire)
A sprinkle of fresh thyme leaves

You’ll find tons more inspiration from Gemma on her Instagram @gemtakesfoodpics

November seasonal produce

A few favourites which will be appearing in the greengrocers though the course of this month!

Bergamot

Best known as the magical citrus touch in Earl Grey tea, Bergamot is having a bit of a hey-day. While bitter and inedible plain, replace the lemon juice & zest in your favourite roast chicken recipe or zest over a Parmesan risotto. You’ll be looking forward to bergamot season each year.

Parsnips

Nutty & sweet, these funky-looking root veg are great in soups or mashed with buttery potatoes. We also love them à la Jamie Oliver: tossed in flour and parmesan before roasting.

Sloes

Sloe gin making time! The longer you leave a sloe before picking, the more time they’ve had to mature. We think the beginning of November yields the best. Choose them squishy and a rich, dark purple. (And try drizzling your slow gin over ice cream!)

Also in season: Apples (UK), Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Cavolo Nero, Chestnuts, Clementines, Cranberries, Dates, Jerusalem Artichokes, Juniper, Leeks, Medlar, Pears, Pumpkin, Potatoes, Quince, Squash, Swiss Chard, Swede, Truffles (Black & White), Wild mushrooms

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