Pickled Onion Monster Munch Beurre Blanc, Mr Springsteen?
Readers of this blog will know my admiration for the leftfield ingredient crusade of second generation Asian food guru Gurdeep Loyal. Sharing his culinary conceits is like ‘coming out’ in the kitchen That’s how I found myself preparing his ‘Aloo Chaat Wedge Salad with a Pink Peppercorn Ranch Dressing’.
Potatoes and chaat masala meet American iceberg lettuce dressing. His aim? To marry the “same splendidly kitsch garnishing skills as Indian street snacks” with the “Fanny Cradock meets breakfast buffet school of culinary arts.” Cue, in his debut cookbook Mother Tongue, some ‘visual mood board’ fantasy about the iconic Fanny sporting a sari on Christmas Day!
What has all this to do with my surprise encounter with fine dining Monster Munch (more later) in the Huddersfield commuter village of Kirkburton? Less fusion, but a restaurant chef operating with a similar panache and sense of humour.
For all I know, behind the blinds here some bungalow kitchens may still pay retro homage to Fifties telly chef Cradock (and her monocled hubby Major Johnnie). On the flipside, in pursuit of home molecular gastronomy. hipster newcomers may be plying their Sous Vides and Thermomixes.
There’s certainly a state of the art Thermomix in constant use by chef Will Webster in Kirkburton’s prime dining spot, Norman’s Neighbourhood Kitchen, which was sprinkled with unexpected stardust in May when the touring Bruce Springsteen and his actor mate Stephen ‘Boiling Point’ Graham dropped in for lunch just days after it had gained its AA second rosette.
Among the small plates they ate was Isle of Wight tomatoes with sherry dressing, a pangrattato topping and wild garlic ice cream. Graham described it as “Mad Merlin Stuff”. I loved the dish too on my more recent visit; wild garlic being out of season, Thai basil was substituted in the soft scoop.
Celebrity trolling was not the reason for my lunch. I was catching up on a long-time recommendation from my friend, Amanda Wragg, Yorkshire Post restaurant reviewer, who had given Norman’s her Meal of the Year accolade in January. Just six months after Webster left Halifax’s Shibden Mill Inn to join former front of house colleague Ollie Roberts. The pair now have a four-strong kitchen, all of whom appear to be partial to snacking on Monster Munch (more later). Whether the restaurant dog Norman also gets a treat, I’m not quite sure.
This is not just about me playing catch-up. The day after my visit that same Yorkshire Post published a piece trumpeting how trendy and prosperous the village is these days. And Norman’s is not alone as a food mecca. Folk queue every day for the puff pastry heritage meat sausage rolls at celebrity chef Tim Bilton’s upmarket Butcher’s Larder further down North Road. To think, I’d always hurtled along Penistone Road past the Kirkburton turn-off.
Similarly, I’d tended to ignore the Shibden Mill Inn, though it’s only a 40 minute drive from my home. I’d certainly never associated its top-end dinner menu with the word playful. Will, who spent most of his six years there as head chef, has found new creativity with a smaller team to juggle ideas with.
Hence the creation of Pickled Onion Monster Munch Beurre Blanc (got there at last). If a current dessert – white chocolate and salty chicken skin fudge – sounds wacky it follows in the footsteps of a signature sauce based on a kids’ snack shaped like monster claws.
“The pickled onion version was the most popular snack among the team,” says Will. “That’s the inspiration. We played with crushing them, adding onion powder and a touch of extra vinegar and it worked. Extra flavour came from diced pancetta and charred sweetcorn… the Munches are corn-based.”
Stone bass and clams have previously benefited from its gorgeous, gloopy intensity. Flakey halibut was my dish on the day – dish of the day. I overdosed on bacon and creaminess by also ordering a tartiflette, a favourite potato dish of mine that perhaps belonged more to an Alpine ski resort than sweltering midsummer Yorkshire. A prawn crudo with strawberry, elderflower and more chicken skin might have fitted the bill better.
I don’t regret, though, the nibble I ordered with my glass of Sicilian white Grillo (from a well-chosen, well-priced list). It’s a swallow-in-one but deserves to be savoured, the tiny rare beef tart with mushroom xo sauce and a whoosh of shredded horseradish.
I squeezed a walk-in counter in the window; the rest of the 40 cover dining room was full. Mostly a demographic that could probably recall when Monster Munch was a new snack craze and this had been the industrial West Riding.
For corn snack completists Wikipedia offers a comprehensive history of Monster Munch, briefly called ‘The Prime Monster’, majoring on mega bag size. In brief, though, four monsters were created in contrasting colours with varying amounts of arms and eyes. Each representing a different flavour. Even after Walkers Crisps took over the brand Pickled Onion remained the pick as it does to this day. Confession: I’ve never tasted a Monster Munch.
The closest I have come till now was when upmarket steak house Hawksmoor revamped their cocktail list last October. My favourite among the newcomers was ‘The Pink Gibson’, their take on a dry martini that substitutes a pickled onion for an olive as garnish. Boatyard Vodka, Audemus Umami gin, Aperitivo Co dry vermouth and pink pickled onion juices were the new version’s constituents. Hawksmoor’s head of bars Liam Davy rhapsodised: “It’s a classic dry martini which we have found a way of making taste like a pickled onion Monster Munch…it’s an incredibly refreshing quite savoury drink.”
So there’s a trend going. “Monster, monster” as that football agent geezer Eric Hall used to say.
Norman’s Neighbourhood Kitchen, 22A North Rd, Kirkburton, Huddersfield HD8 0RH. #Good Food Guide 100 Best Local Restaurants. Norman’s is shut for its annual break from August 23, reopening on September 9.
