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OCTOBER

HAlloween

The pumpkin grotto returns

Things Get Cheesy

Pumpkin Spice Lattes

Creamy and delicious (but with much less sugar than the ones you might be used to), our Pumpkin spice lattes are back all month at the coffee bar! Perfect with a slice of carrot or spinach & coconut cake.

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NETTLE MUSHROOM TRUFFLE VEGAN PATE

An incredible company based in Oxfordshire, focusing on sustainability from product to packaging and manufacturing to employment. We love their latest zero waste vegan spread.

2

These chocolates keep flying off the shelves, grab a box when you can! Based in London, Contour craft smooth, thin chocolate discs from heirloom Nicaraguan cocoa beans.

3

Crafted with rums from Jamaica and the Dominican Republic, parts of these blends are made from sugar cane juice, as opposed to molasses. Perfect for piña colada’s.

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KEW GARDENS X ODYSEA POMEGRANATE HARISSA

Limited edition smoky chilli and red pepper meze paired with sweet pomegranate. Stir through hummus or spread on grilled whitefish.

American candy, creepy gummies, specialty chocolates and our pumpkin grotto return to Panzer’s, along with a grisly dose of Halloween atmosphere.

Join us in-store and enjoy treats for little trick-or-treaters and face painting!

One of our most popular weekends, chef will be back serving loaded hotdogs and pretzels with bottles of our favourite craft beers!

Employee of the month

Our employee of the month is ISABEL, the reigning Queen of our tills. Literally always smiling with a knack for recognising faces and remembering stories from our dear regular customers, Isabel has been busy single-handedly training our cashier team. The fact that hers is one of the first faces you see when you enter the store will always make us happy. Thank you, Isabel!

Do let us know if you’d like to nominate a member of our team for our monthly awards? We’d love to hear from you over instagram. @panzers_deli

Flavours of Piedmonte

Dands Hummus

Cold-pressed using homemade recipes with no additives, this Lebanese hummus has a rich, unique flavour profile. A family business linked to Wooden Bakeries found across the Middle East, the third generation is now taking on dips.

The rolling hills of Piemonte in Italy’s north-west are known for two great luxury products: wine and truffles. Every autumn, truffle hunters comb through wooded valleys with sniffer dogs, whilst restaurants feature truffle tasting menus. Superstar grapes are Gavi, which is white, and a quartet of reds: Dolcetto, Barolo, Barbaresco and Barbera. Some of these fetch sky-high prices, and need to be aged for years. We’re focussing on the more accessible Gavi and Barbera this October, with truffles flowing in shop from truffle queen Meera Cortesi.

the

Seasonal report

SQUASH – A fantastic variety of squash and pumpkins are flooding our annual grotto this year, many with fantastic names & flavours: Blue Ballet, Crook Neck, Gem, Green Acorn, Green Hokkaido, Harlequin, Mash Potato, White and Yellow Custard, Red Kuri, Spaghetti and Turks Turban for starters. Expect more decorative varieties near Halloween.

FRESH NUTS – Look for fresh pistachios, wet walnuts and fresh almonds at the greengrocers. Only female trees bare pistachio nuts and only every other year at that – but their addition to desserts and pestos is unrivalled. Wet walnuts are freshly fallen from their tree, with a softer, milder flavour. Fresh or green almonds are immature fruits from almond trees. Try them with sea salt on a cheese plate or charcuterie board.

DATES – One of the oldest cultivated fruits in the world, and we go nuts for them. Try the maple syrup flavoured Medjool, the deliciously, sweet and yellow Barhi or the small Halawi dates that melt in your mouth like caramel.

ALSO IN SEASON

Apples, Aubergine, Beetroot, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Cavolo Nero, Celeriac, Celery, Chanterelles, Chestnuts, Chicory, Cranberries, Dates, Gordes, Grapes, Juniper, Kale, Medlar, Leeks, Pears, Plums, Pumpkin, Quince, Salsify, Sloes, Sweet Potato, Squash, Tomatoes, Black Truffles, Turnips, Wild Mushrooms

FROM THE DELI - Comté

Villagers of the Jura Massif in Eastern France have produced Comté for over ten centuries, with over 3,000 family farms producing the raw milk that makes this delicious, aromatic cheese.

Still made to this day following artisanal traditions founded over 1,000 years ago, its nutty, creamy, peppery, toasty and easily melted for cheese puffs.

GOUGÈRES CHEESE PUFFS

BY GREGORY MARCHAND,
FRENCHIE COVENT GARDEN
& MICHELIN STARRED FRENCHIE RUE
DU NIL IN PARIS

PREPARATION: 30 MINUTES
COOKING: 16 MINUTES
RESTING: 10 MINUTES

INGREDIENTS

CHEESE PUFFS

  • 150ml – 2/3 cup milk
  • 150ml – 2/3 cup water
  • 120g – 4.23oz (1 stick + 1/2 tbsp) unsalted butter
  • 20g – 0.7loz (scant 1 1/4 tbsp) salt
  • 20g – 0.7loz (scant 1 3/4 tbsp) sugar
  • 160g – 5 2/3 oz (1 1/4 cups) all purpose (plain) flour
  • 1 tsp mustard powder
  • 5 eggs
  • A little grated cheese

MORNAY SAUCE

  • 200ml – 3/4 CUP + 1 tbsp milk
  • 25g – 0.88oz (1 3/4 tbsp) unsalted butter
  • 60g – 2.11oz (1/2 cup) all-purpose (plain) flour
  • 2 egg yolks
  • 250g – 8.8loz grated COMTÉ CHEESE
  • Fine salt

METHOD

FOR THE CHEESE PUFFS – Combine the milk, water, butter, salt, and sugar in a saucepan and bring to a boil. When the mixture starts to boil, add the flour and mustard powder. Mix, then whisk briskly. Continue to whisk until the resulting paste forms a ball and the bottom of the pan is coated in white.

Cool the paste in a mixer using a flat beater attachment on very low speed add the eggs, one at a time. Scrape down the sides of the bowl from time to time to incorporate all of the ingredients. When the paste is smooth and glossy, fill a pastry (piping) bag.

Preheat the oven to 185°C – 365°F (gas mark 4-5).

Pipe about 9g – 0.34oz puffs over a baking sheet lined with a Silpat® baking mat. Do not open the oven door while baking or the puffs will collapse. Rest for 10 minutes, then pierce the bottom of the puffs in order to fill them with sauce.

FOR THE MORNAY SAUCE – Bring the milk to a boil in a saucepan. Melt the butter in another pan. When it starts to sputter, add al of the flour. Mix with a whisk. Cook the white roux for a few minutes, taking care not to let it colour. Let cool, then pour the boiling milk over the cold roux while whisking. Bring to a boil and cook for a few minutes to thicken the sauce. Remove the pan from the heat, season with salt, and add the egg yolks and cheese. Let cool and set aside in a pastry bag.

FINISHING AND SERVING – When cool, fill the puffs with the Mornay sauce. Serve warm.

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.