1. food and drink
2. desserts and baking

APRIL 2015
THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
Catering for the
CONSCIENTIOUS
CONSUMER
In a Pickle
– how Nordic
cuisine is coming
in from the cold
Veg Out!
with marvellous
meat-free meals
It all starts with a
For starters...
>> Satisfying the needs and demands of
your diners is a constant juggling act, and ensuring your
menu caters for everyone can feel like an impossible task.
A growing number of people want to see
gluten-free options, similarly lactose-free
dishes are becoming more prevalent. Then
there are vegetarians and vegans to consider,
plus those suffering from food allergies.
On top of that, customers are becoming more
inquisitive about the provenance of the food
they are eating and many also want to know
about fat, salt and calorie content.
Our Category Focus feature this month looks at
“Catering for the Conscientious Consumer” and
we’ve got lots of tips and advice to help you navigate
your way through the minefield of menu planning.
Melting Pot focuses on vegetarian cuisine with
lots of inspirational ideas for meat-free dishes,
and the healthy eating continues with a special look
at the growing popularity of Scandinavian food.
Happy April!
Add to that your own responsibilities to minimise
food waste and maximise the amount you recycle
– and you really are walking on eggshells!
Ingredients...
Food
@stiritupmag
23
07 NEW FROM
COUNTRY RANGE
15
SIGNATURE DISH
with Country Range
customer Kevin Davies
30 THE
FOOD FOR
THOUGHT
Great new ideas
13
05 CUSTOMER
PROFILE Ramada
Plaza Hotel in Belfast
21 HEALTH
34 FOOD &
SCANDINAVIAN
The importance
of not skimping
at suppertime
16 HOSPITALITY
24 EDUCATION
Mintec on pineapple
Going for gold at
Salon Culinaire
Tilda Young Chef
crowned
Petition to protect
independent catering
How Nordic food’s
coming in from the cold
09 CATEGORY
FOCUS
The Christmas boom,
British countryside and
Allegra on convenience
The Conscientious
Consumer
FOCUS ON
FROZEN
COOKS
CALENDAR
39
MARKETPLACE
Features
04
Country Range
Mature Cheddar
Cheese
by TV presenter
and fitness queen
Davina McCall
ON THE RANGE
Favourites
33 FIVE WAYS
18
Mark Sargeant,
National Chef of
the Year winner
and Michelin
starred chef
As part of our environmental policy this
magazine is printed using vegetable
oil based ink and is produced to high
environmental standards, including
EMAS, ISO14001 and FSC® certification.
Championing
healthy eating
in schools
INDUSTRY NEWS
27 ADVICE FROM
THE EXPERTS
31
28
37
What you need to
know about vanilla
LEADING LIGHT
Our editorial partners...
& WELFARE
THE MELTING POT
Marvellous
meat-free meals
COUNTRY
CLUB
BAUMANN’S
BLOG
SAY CHEESE!
Contact us...
EDITOR Janine Nelson editor@stiritupmagazine.co.uk
WRITERS Sarah Rigg, Amy Grace
SUBSCRIPTIONS Telephone: 0845 209 3777
subscriptions@stiritupmagazine.co.uk
DESIGN & PRINT Eclipse Creative
FRONT COVER © StockFood / Jarry, Marie José
COUNTRY RANGE PHOTOGRAPHY
www.barrymellorphotography.co.uk
www.countryrange.co.uk/stir-it-up
APRIL 2015 03
COOKS CALENDAR
s
Foocu
n
EQUIP M E
www.costsectorcatering.co.uk/awards
spinach
•
4
asparagus
Jersey Royal
new potatoes
23
30-3 London
The Coffee Festival,
May Old Truman Brewery,
Bott le
Bank
Say
www.londoncoffeefestival.com
apricots
Early May Bank Holiday
Froze
Brick Lane
Cheese!
spring onions
Foocu
n
ON
St
George’s Day
USHIC, Harrogate,
T Yorkshire
I
TA I
www.bbcgoodfoodshowspring.com
L
N A BI
May
radishes
23
St George’s Day
16-22 National Bread Week
Y•
RO
Z
F
E
GI E N E •
H Y GI E N
HY
N
T•
•
ON
Focus
cauliflower
10-12 BBC Good Food Show Spring,
In season...
gooseberries
spring lamb
F
Fr
rhubarb
18-20 London Wine Fair,
(Scotland, Ireland, England and Wales)
Kensington Olympia, London
www.londonwinefair.com
4-10 UK Coffee Week
www.ukcoffeeweek.com
18-24 British Tomato Week
10-16 British Sandwich Week
www.britishtomatoes.co.uk
www.sandwich.org.uk
22
11-15 Hospitality Action Week
www.hospitalityaction.org.uk
Foodservice Footprint Awards
www.foodservicefootprint.com/event/
23-31 English Wine Week
11-17 National Vegetarian Week
www.englishwineproducers.co.uk
www.nationalvegetarianweek.org
25
18-24 Coeliac Awareness Week
www.coeliac.org.uk
Spring Bank Holiday
(Scotland, England and Wales)
June
In season...
EN • SU
S
04 APRIL 2015
cucumber
April Fool’s Day
Good Friday
Easter Monday
Cost Sector Catering Awards
Hilton London Metropole
S
•
For more
information
visit: bfff.co.uk
OZ E N •
N A BI LI T Y
ON
>> With £2.5
billion worth
of food wasted each year in
the foodservice and hospitality
industry,
E Qit is time to address
T
the situation
recognise
U Iand
E N the
PM
role the industry
has to play
in maintaining and achieving
food security in the UK.
Food waste figures are all the
more startling taking in to account
the numbers of people visiting food
banks to avoid hunger. Research
from the Trussell Trust found that
more than 900,000 people received
emergency food parcels from their
400 food banks in 2013-2014.
Food security in the UK is a
challenging issue and the
foodservice industry must accept
responsibility for the role it can play
in trying to improve the situation.
Cranfield University’s Frozen Food
and Food Security in the UK report
found that frozen food already
contributes to food security in
the UK and that increasing its use
could contribute significantly more.
Reducing waste in food preparation
is one of the key areas measured
by the researchers who found that
if the production of cod, carrots,
broccoli and potatoes was shifted
to frozen, a potential waste saving
of between 25% and 79% could
be made.
Additionally, by increasing the
use of frozen broccoli, the UK
could be 100% self-sufficient in
production, reducing greenhouse
gas emissions by 15%.
By increasing the demand for the
production of frozen, the industry
can help the UK protect itself from
food shortages and contribute to
food security. We must address
the situation head on and alter
habits drastically. Recognising the
important role frozen food has to
play in UK food security is the first
step, changing habits and making
the switch is the next.
1
3
6
9
crab
FR
By Brian Young,
chief executive
of British Frozen
Food Federation
(BFFF)
In season...
Sustainability
Ethical eating
TA
I
OZ E • SU
N
s
Foocu
April
n
Frozen
e
FR
Cooks calendar...
1-5
peas
raspberries
British Nutrition Foundation
Healthy Eating Week
(schools)
www.foodafactoflife.org.uk
11
British Frozen Food
Federation Dinner Dance
and Awards, Hilton Park
Lane, London
broad beans
aubergines
fennel
UK Young Seafood Chef
of the Year – Grand Final,
Grimsby Institute University
Centre, Lincolnshire
13-21 National Picnic Week
12
www.nationalpicnicweek.co.uk
15
www.bfff.co.uk
11-14 BBC Good Food Show
globe artichoke
Craft Guild of Chefs Awards,
Hilton Park Lane, London
www.craftguildofchefs.org
15-21 Taste of London,
Regent’s Park, London
Summer, NEC Birmingham
london.tastefestivals.com/london/
www.bbcgoodfoodshowsummer.com
21
Father’s Day
CUSTOMER PROFILE
Catering on
a grand scale
>> Graham Burns likes to do things on a grand scale. As well as
running three kitchens at one of Northern Ireland’s biggest hotels,
the busy executive head chef also oversees the purchasing and
food offering for a further four hotels in the Andras Group.
With over 22 years’ experience in the
hospitality industry, Graham is perfectly
suited to the demands of his high-powered
job at the Ramada Plaza Hotel in Belfast.
After serving a grueling apprenticeship at the
5-star Kilkea Castle in Kildare – the oldest
inhabited castle in Ireland – which saw him
working 60-70 hour weeks for about £50
(“I lost a stone in weight but it was a great
learning curve!”), Graham went on to become
the youngest chef at the time to win a gold
and silver medal at the Salon Culinaire. He was
also a member of the culinary team chosen to
compete in the European finals in 1996.
A yearning to travel led to four years working
in Australia, Tahiti, New Zealand and Malaysia,
cooking for the likes of Kylie, Seinfeld, U2,
Billy Connelly and actor Keanu Reeves.
“It definitely influenced my style of cooking,”
says Graham, “and for a long time I was really
into Australasian fusion. I was there for the
Sydney Olympics and hosted events for the
German team. I had a brilliant time but it’s a
lot different working there – in 35 degrees
heat – than when you’re on holiday.
“Out there they work hard and they party
hard too and I think I would’ve been dead
by the time I was 40 if I’d stayed, so I
decided to come home!”
Graham has certainly maintained the ‘work
hard’ element of his Australian lifestyle.
At the Ramada he manages three on-site
restaurants: The Green Room, Indian
restaurant, the Spice Club, and the less formal
Suburbia Bar and Lounge, whilst also regularly
catering for various high-profile events in the
hotel’s newly refurbished banqueting rooms.
“We hosted the Irish Theatre Awards, Belfast
Telegraph Sports Awards and Northern Ireland
Food & Drink Awards recently. Imagine the
pressure catering for all those foodies! We go
beyond function food – not your typical beef
or salmon. A lot of work goes into the dishes
we create. But I don’t get as stressed about it
anymore. I get a good buzz out of it. I used to
be anxiously standing by the oven but now
the job is ingrained in me.”
At Christmas the team catered for an
astonishing 6,000 people over two weekends.
“One night we had 1,800 people all eating
at 7pm in three function rooms on three
different levels!
“The best part of the job is when your diners
are really happy, when you are working
well as a team and everyone is in a buzz.
You’re only as strong as your team and I
rely on them as much as they rely on me.”
Quality ingredients are key to the success
of any kitchen and Graham and his team use
90% of the products made by Country Range.
“It’s the most superior own brand around,”
he says. “I find it to be ‘like for like’ and often
better than the well-known branded products.
“It’s hard to single out a product because I
think they’re all really good but I do like the
sauces. The Country Range Sweet Chilli Sauce
is fantastic – a lot of other own label sauces
are often watery – but this is really great.”
So how does this hard-working father of two
find time to spend with his family? “Some weeks
I work 70 hours and – very occasionally – I work
30 hours,” he explains. “Sometimes, I’ll do 11
or 12 days straight. I’m there if the business
is there and, if it’s a bit quieter, then I take the
time off when I can and I really value that time.”
Graham manages
three on-site restaurants
at the Ramada Plaza Hotel,
including The Green Room...
APRIL 2015 05
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COFFEE
OV9789
NEW FROM COUNTRY RANGE
GO GO
GARLIC!
NEW quick
and easy
garlic slices
Cod with W hi
te Sauce
Cod
Beer-battered
The cod fillets can be steam-cooked,
grilled, fried or oven-baked...
Fishing for
easy solutions?
Try new Country Range IQF Cod
>> When you’re cooking to order, having the ability to access
individually frozen products can make life a whole lot easier.
No one understands this more than
Country Range, and the latest innovation
in our IQF (Individually Quick Frozen)
range is white cod fillets.
Country Range IQF Cod has a lower glaze
(15%), which means it has less ice / water
coating the product, therefore providing
caterers with more fish than standard
products (traditionally having a 20%
glaze). They are individually frozen rather
than bulk frozen in a box meaning the
fish does not stick together – so you can
easily obtain the exact amount you need.
In addition, they are packed in a minimum
number per box rather than by weight,
so you, the customer, know exactly
how many pieces you’re getting –
which is hugely helpful for menu
planning and portion control.
>> Everyone loves a slice
or two of garlic bread with
their meal, but preparing it
from fresh can be extremely
time-consuming, particularly
for caterers doing it on a
grand scale.
Fortunately help is at hand with the
latest addition to Country Range with
our new Country Range Garlic Slices.
The perfect accompaniment to pasta
dishes or as part of a sharing platter our
delicious garlic slices are 16mm thick.
The crispy bread bases are topped
with margarine, tangy garlic and a
subtle sprinkling of parsley.
Simply bake from frozen in the oven
(200°C) for 8-10 minutes.
For added value or for a tasty starter,
why not top with grated cheese?
• Pack size: 150 x 26g
The cod fillets can be steam-cooked,
grilled, fried or oven-baked, and are
available in four sizes to suit all sectors.
IQF Cod (15% glaze):
•25 x 140-170g
•18 x 200-230g
•20 x 170-200g
•15 x 230-290g
The perfect
accompaniment to
pasta dishes or as part
of a sharing platter
APRIL 2015 07
..the home grown, handcooked crisp
from Tipperary
NEW
No.1
BEST SELLIN
KETTLE COOK
G IRISH
ED CRISP*
Traditional, natural flavours
~
~
Gluten free, authentic hand cooked crisps
No artificial colours or flavours
*No.1 best selling Irish kettle cooked crisp brand 2012, 2013 and 2014 to date (Nielsens report).
THE
CATEGORY FOCUS
A growing number of consumers are
now demanding healthy eating options,
information on provenance and are
becoming more aware of issues such
as food waste and recycling
Vegetarian bulgur
wheat salad
with sesame
seed tofu
Catering for the
CONSCIENTIOUS
CONSUMER
Caterers have a responsibility to cater for the needs of whoever walks
through their door. A growing number of consumers are now demanding
healthy eating options, information on provenance and are becoming
more aware of issues such as food waste and recycling.
Gluten-free vanilla parfait
with orange segments
Add to that the specific needs of coeliacs, people with lactose intolerance,
vegetarians, vegans and food allergy sufferers – and menu planning
can be a bit of a minefield! Here, we take a look at some of these very
specific requirements, along with solutions for managing them.
GLUTEN-free
According to Datamonitor, the UK gluten-free
market has increased by 229% in sales in the
last decade. Interest in gluten-free products,
especially in the last few years, has seen a
big rise in companies developing gluten-free
products – but they are not just consumed
by those who suffer from gluten intolerance.
Gillian Williamson, category marketing manager
at Macphie, which makes a range of over 20
ready-to-use products includes favourites such
as Béchamel, Hollandaise and Demi Glace, said:
“Consumers of gluten-free products are not just
those with coeliac disease. Many reports discuss
‘lifestylers’, who are people cutting gluten out of
their diet to feel healthier. This trend has encouraged
growth in this sector but it is believed that these
people may leave the market in the future when
another diet trend comes to the fore.
Chorizo croute salad
“When eating out, it is especially important that people
with allergen intolerances should have the confidence
that their dietary requirements are being catered for.”
Frozen lactose and gluten-free desserts, such
as those made by Erlenbacher, are becoming >>
APRIL 2015 09
CATEGORY FOCUS
Londoners are the most interested in healthy eating trends,
with 19% saying they prefer dishes which include ‘superfoods’
>> increasingly popular options, whilst
everyday brands such as Bisto now offer
products with no gluten-containing ingredients.
Pan’Artisan launched a range of gluten-free
pizza bases last year and there are even
gluten-free beers on the market to quench
the thirst of those with gluten intolerance.
For the ultimate easy solution, ready meals
manufacturer Ilumi offers a range of allergy and
gluten-free meals for the foodservice sector.
HEALTHY options
One of the biggest trends in the food industry
is health, with a small but growing number
of consumers looking for more nutritious,
low-fat food options.
With 67% of men and 57% of women in the UK
now classified as overweight or obese,
healthy eating is becoming more and more
important, yet just 8% of all diners look for
something healthy when dining out for a
special occasion and only one in eight (15%)
say they prefer venues where the calorie
counts are displayed on the menu.
Londoners are the most interested in
healthy eating trends, with 19% saying they
prefer dishes which include ‘superfoods’
to low-calorie or low fat dishes and 20% claim
they would order more high-protein dishes if
they were offered on the menu.
Helena Childe, senior foodservice analyst at
Mintel, said: “Although Government initiatives
such as the Responsibility Deal are pushing
eating out operators to think more about
their healthy eating proposition, there is
little widespread demand from consumers
themselves, with nearly four in 10 stating that
they rarely think about healthy eating concerns
when eating out. However, whilst there is little
widespread demand for health, some operators
could leverage it to more proactively chase their
share of the leisure pound, through targeted
promotions for example. There is also an
opportunity in breakfast and lunch products and
in the ethnic sector in particular for operators
to use healthy eating facets to grow sales.”
WISE UP ON food waste
Research by WRAP reveals that the amount of food
that is wasted each year in the UK is equivalent
to 1.3 billion meals, or one in six of the 8 billion
meals served each year, and the cost of food
being wasted in the UK from the hospitality and
foodservice will rise to £3billion per year by 2016.
On average 21% of food waste arises from
spoilage; 45% from food preparation and 34%
from consumer plates – and caterers have a
huge part to play in reducing these figures.
Paula Moon, brand manager, Nestlé Professional,
says: “In today’s society, food waste is an issue
that needs to be addressed. The steps to do
this are to separate it to understand where it
comes from. How much comes from spoilage,
preparation or plate waste? Once you have
10 APRIL 2015
Beetroot carpaccio with rocket and horseradish
this knowledge, you can formulate plans to
reduce it – which will of course help save money.”
you buy and not see a third of it going in
the bin as you would with some fresh.”
One solution is to use frozen food, says Simon
Costello, of D’arta. He explains: “Fresh fruit
and vegetables can perish quickly and frozen
gives a much extended shelf life so products
can be stored in peak condition until they are
needed. You only take out what you need and
save the rest for another day. Unlike fresh
there’s no need for prepping, peeling and
cleaning etc. You can use the entire product
Unilever Food Solutions has created a free
mobile app called Wise up on Waste to help
chefs and cut avoidable food waste.
The app allows chefs and caterers to easily
track food waste over a set period, to highlight
the average volume of each type of waste
(spoilage, preparation or customer plate waste)
generated by day part (breakfast, lunch and
dinner), per day and per cover or portion.
TOP TIPS FOR cut ting food waste:
Mark McCarthy, business development chef at Unilever Food
Solutions, gives his top 10 tips for cutting down on food waste:
• PRACTICE PORTION CONTROL.
One of the main reasons customers don’t
finish their meals when eating out is that
the portion was too big. Reducing portion
sizes is the most effective way of cutting
down on customer plate waste.
• PRACTICE EFFECTIVE MENU
MANAGEMENT so perishable
ingredients are used for different menu
items. This will help to reduce spoilage.
• DO NOT OVER-ORDER FOOD.
Only order the minimum amount needed
to avoid unnecessary spoilage.
• COOK SEASONALLY. If you think
about it, ingredients that are out of
season have made a longer journey
to your kitchen so run a much higher
risk of spoilage.
• WITHOUT COMPROMISING
ON QUALITY, CONSIDER
USING FROZEN, DRIED,
BOTTLED OR TINNED GOODS
as opposed to fresh where possible.
This is an effective way of cutting back
on the amount of potentially perishable
items and associated waste while still
producing a tasty end product.
• USE YOUR SPECIALS BOARD TO
CREATIVELY SELL PREPPED ITEMS
that would otherwise go out of date.
• CLEVER CHEFFING CAN ALSO CUT
DOWN ON FOOD WASTE. For example,
use the tops and tails of tomatoes in tomatobased sauces rather than throwing them in the
bin. Vegetable trimmings make tasty soups
while pork and chicken trimmings can be used
to create tasty starters like patés and terrines.
• REGULAR TRAINING BY
FOODSERVICE EXPERTS HELPS US
TO BECOME MORE RESOURCEFUL
when prepping food and using ingredients
cleverly to reduce avoidable waste.
• WHY NOT TRY VACUUM PACKING
YOUR INGREDIENTS? Not only does
this extend shelf life, it also reduces odour
which in turn reduces the risk of them
spoiling other products.
• FINALLY, CARRYING OUT REGULAR
FOOD WASTE AUDITS will help you to
identify the main factors behind your kitchen’s
food waste. Our Wise up on Waste mobile app
allows chefs and operators carry out a simple
waste audit, which can help to reduce food
waste by at least 20% if implemented.
Providing moments of enjoyment
for every
day because ...
… even without
lactose and gluten,
I still have the
same great taste.
We use only natural flavours – no added preservatives,
no added hydrogenated fats or oils and no artificial colours.
For more information please contact
erlenbacher backwaren gmbh · Mr. Martin Loweth, UK Sales Manager
+44 (0)78 7962 3846 · Martin.Loweth@de.nestle.com
www.erlenbacher.co.uk
e_Anz_Gluten_Lactosefreie_Kucken_UK_184x131.indd 1
Almondy 1-2 page Stir it up Feb 15-paths.indd 1
02.02.15 17:12
APRIL 2015 11
30/01/2015 16:11
B E
INS P IRE D
Discover . . .
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• No compromise on quality
• Offers great profit potential – serve rice as
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• Superior plate fill of Tilda Frozen Basmati =
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THE RANGE
• Basmati Pilau 36 x 180g portions
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GENERAL FEATURE
IN A PICKLE...
HOW NORDIC CUISINE IS COMING
IN FROM THE COLD
Chloe Avery, TV producer
and The Scandinavian
Midsummer Feast organiser
>> Trend forecasters have
predicted that Scandinavian
food will continue to grow in
popularity in the UK this year.
With Denmark’s ‘Noma’ named
the best restaurant in the world
again in 2014, foodies are said to
be clamouring for the cooking
of our colder climate cousins.
This summer, the UK will
see its first festival dedicated
to Scandi cuisine. Organiser
and TV producer Chloe Avery
spent last year travelling across
Scandinavia for a TV series
with chef Valentine Warner
and completely fell in love
with the region’s food culture,
people and way of life. Below
are her thoughts on what
makes Scandinavian supreme...
environment – even in snow and extremely
low temperatures. There is a big hunting and
fishing element to Scandinavian life and food
culture – and one moose will stock a family’s
freezer for months. There is a pragmatism,
a practicality and a real passion for the
freshest ingredients, and for making the
most of what each season brings. Trine
Hahnemann is very keen to point out that the
foods available in Scandinavia and in the UK
are similar – we have just fallen out of touch
with what we can pick, grow, bake and cook.
HOW CAN PROFESSIONAL
CHEFS INCORPORATE
SCANDINAVIAN CUISINE
INTO THEIR MENUS?
WHAT ARE THE KEY
INGREDIENTS?
The Scandinavian Midsummer Feast
takes place on June 20 and 21 at Harptree
Court near Bath with food and drink
demonstrations by Trine Hahnemann
(Great British Bake Off and the classic
‘Scandinavian Baking’), TV chef Valentine
Warner, Niklas Ekstedt (of Sweden’s
Michelin-starred Ekstedt restaurant)
and Joe Wadsack, wine expert on
BBC2’s Food & Drink series. For more
information visit www.scandifeast.co.uk
I would say that seafood and meats like
venison and reindeer are pretty key, plus
berries and the foraging scene is massive
and very natural – and very exciting for
us Brits. The baking scene in Scandinavia
is really exciting too – beyond cinnamon
buns there are great home cooks making
wonderful cakes and desserts. There is a
great coziness and homeliness, and a great
respect for the highest quality ingredients.
I think that foraging is a brilliant way of bringing
Scandinavian cuisine into menus. Anything
fresh and wild and beautiful always feels
Scandinavian, and I think that the presentation
of dishes is key. There is a cleanness of lines
and colours and a purity about the aesthetics
of Scandinavian food that is totally unique.
WHAT ARE THE HEALTH
BENEFITS OF FOLLOWING
A SCANDINAVIAN DIET?
There is a great emphasis on freshness,
and great grains and seeds which have
health benefits. In general there is a great
respect for provenance, sustainability
and ethical practices – and these
all produce the healthiest
foods.
Trine
Hahnemann
Joe
Wadsack
HOW WOULD YOU DESCRIBE
SCANDINAVIAN CUISINE?
When I think about Scandinavian cuisine
I think about wild, unadulterated
produce – great fresh meats and
seafood, vegetables and very
clean flavours. I love the pickling and
preserving element of Scandinavian cuisine
– the climate is incredibly harsh in the winter
and so people really make the most of the
spring and summer foods by making them
last through the cold months. In general
Scandis are out and about much more in their
“I would say that seafood and meats like
venison and reindeer are pretty key, plus berries and
the foraging scene is massive and very natural...”
APRIL 201513
Be part of your customers’
Easter memories
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ON
ON THE RANGE
>> Easter is traditionally
a time to enjoy spring lamb
– and it will definitely be on
the menu at Hestercombe
Gardens in Somerset.
Kevin Davies, head chef at the
historic gardens in Taunton, says:
“Lamb is just coming into season
and is perfect for Easter menus.
My favourite dish is Herb-crusted
rack of Somerset lamb with
fondant potatoes and port sauce.
This dish will lead our Easter menu
in the Column Room Restaurant
which overlooks the spectacular
formal gardens here.
ON THE Range
“Lamb is just coming
into season and is
perfect for Easter
menus.”
“It’s a cracking dish. The recipe
looks quite long but it’s actually
pretty simple and it all comes
together really nicely.”
Kevin is a big fan of Country Range
ingredients and uses several
in this recipe. “I love the stocks
– the flavour is really natural
and the Country Range herbs and
spices pack a punch and help to
get great flavour into the dish.”
Herb-crusted rack of Somerset lamb
with fondant potatoes and port sauce
“It’s a cracking dish.
The recipe looks quite
long but it’s actually
pretty simple...”
>> Serves 2
>> Prep time: 30 minutes
>> Cooking time: 25 minutes
Ingredients
2 x 250g rack of Somerset lamb
For the crust:
30g natural breadcrumbs
4g Country Range Dried Thyme
4g Country Range Dried Mint
3g Country Range Cracked Black Pepper
3g Country Range Garlic Granules
4g Country Range Paprika
4g Country Range White
Mustard Seed, crushed
Country Range Pomace Oil
2 sprigs fresh mint
1 red chilli, deseeded & finely chopped
1 zest of lemon
1 tbsp Country Range Dijon Mustard
Pinch of Country Range Salt
For the fondant potatoes:
(These can be made a day in
advance and kept in the fridge)
4 potatoes (Desiree)
2 garlic cloves, slightly crushed
Fresh thyme, 2-3 sprigs
150g Country Range Salted Butter
75ml Country Range Chicken Stock
Sea salt
Black pepper
For the port sauce:
450ml Port
200ml Country Range Beef Stock
1 sprig fresh thyme
2 garlic cloves
Country Range Cracked Black Pepper
1 tbsp Country Range Cornflour
For the vegetables:
150g peas
150g broad beans
300g green bean
300g sugar snaps peas
300g tender stem broccoli
Method
For the lamb:
1. Score the rack of lamb in a
criss cross about 3mm deep.
2. Season with salt and pepper
and seal on all sides in a pan
with oil and butter until golden.
Leave to rest for 10 minutes
then rub in Dijon mustard.
3. Mix all the herb crust
ingredients together in a bowl
and add a teaspoon of Pomace
oil and rub into the lamb crust,
set aside.
For the fondant potatoes:
1. Peel the potatoes, cut a flat
top and bottom. Cut out a round
potato with a pastry cutter.
Cut off the sharp corners to
make a nice barrel shape.
2. Melt the butter in a
saucepan over a medium
heat until foam starts to
appear. Place the potatoes
in the pan and cook for about
5-6 minutes until golden
on the bottom. When done
turn them over and cook
the same again.
3. Add the stock. Put in the
crushed garlic and thyme
sprigs. Season well.
4. Cover and simmer gently
until the potato is cooked.
For the port sauce:
1. Keep 2 tablespoons of port
back. Put the rest of the port,
thyme, garlic, pepper and
beef stock in a pan on a high
heat and reduce by half,
remove from the heat and pass
through a sieve, removing any
bits. Mixed the saved port with
the cornflour, return sauce to
stove and thicken. Set aside.
To finish:
1. Put the lamb on the
middle shelf of a pre-heated
oven (200°C) for about 8-10
minutes (pink) or 10 -12
minutes (medium), then
remove from oven and allow
to rest. Pour the juices for
the lamb into the port sauce.
2. Cook all the vegetables
together in a pan of salted
boiling water for 4 minutes,
drain and serve with a pinch
of butter.
3. Assemble and serve with a
nice glass of Australian Shiraz.
You can
also access
this recipe
by using
your smart
phone.
Simply scan the QR code
above or enter the web
addresses in to your
internet browser window.
Additional recipes can
be found at: www.
countryrange.co.uk/recipes
www.countryrange.co.uk/
recipes/?ID=314
APRIL 2015 15
HOSPITALITY
FOODSERVICE
INTELLIGENCE FROM
THE NEED
FOR SPEED
AND EASE
>> Growth of the UK
foodservice market is
being led by sectors
that deliver convenient
food solutions, such as
retail grab & go, coffee
shops, sandwich shops
and cafés. Allegra has
calculated that value
growth for 2014 in
these sectors has
been more than 6%.
Consumers’ busier lifestyles, as a
result of trying to fit more in, either
from a need to work more or from
a desire to participate in more
leisure activities, is driving the
need for food on the go and faster,
more informal eating occasions.
However their expectations are
for greater quality whilst still
looking for great value. The legacy
from the recession and from
austerity measures means
that value is still critical.
Allegra’s Top of Mind survey of
industry leaders highlighted
convenience and more mobile
lifestyles as the two leading
long-term trends for the
foodservice market, with 43%
of respondents saying that
convenience is the key trend.
Analysis of consumers’ needs
has shown that most food on the
go missions are for a break from
work and therefore tend to be
quick, whilst consumers biggest
need is for the establishment
to be close to work.
Food on the go solutions are
adapting to consumers evolving
expectations, so that the humble
sandwich is only one option
amongst a myriad of convenient
food options such as Asian noodles,
burritos, pasta pots, soups,
hummus or sushi. Delivering great
food that is convenient and close
to workers or that is easy to eat
whilst on the go in trains, planes
or automobiles is essential,
and where significant growth
is coming from.
16 APRIL 2015
Boom in Christmas Day
out-of-home dining
1 in 6 UK adults ate
out on Christmas
Day 2014, according
to new figures
New figures released by Allegra reveals that
1 in 6 UK adults ate out on Christmas Day last
year, equating to around 8 million meals.
The report also discovered that over a quarter
of UK adults have never eaten out on Christmas
Day, but nearly half would consider doing so.
Pubs operators were most successful, with over
a third of consumers eating out on Christmas
Day choosing to eat at pubs. Hotels and local
restaurants also attracted significant Christmas
Day trade, at 18% and 16% respectively.
The principle reasons for eating out on
Christmas Day are due to being invited out
by friends or family and to avoid the hassle
of entertaining at home. However, very few
consumers choose to eat out on Christmas
Day for better quality of food.
Gareth Nash, Allegra Foodservices’ head of
consumer insight, said: “Venues should really
focus their Christmas Day messaging on
“Nearly half of consumers
will consider eating out in the
future on Christmas Day...”
providing a stress-free sociable
occasion for consumers on Christmas Day.”
The Eating Out Panel showed that the majority
of diners eating out at Christmas were under 35s and
from London. While some consumers have a tradition
of cooking their Christmas Day meal at home, there
is more scope to influence the new younger and
time-poor generations into going out to eat.
Gareth Nash added: “Nearly half of consumers
will consider eating out in the future on Christmas
Day so there is an opportunity there for operators
to increase footfall further and convert these
‘considerers’ into actual visitors.”
‘The British countryside is
GREAT’, says tourist board
>> VisitBritain has launched a
three-year campaign designed
to grow international visits and
spend across the country.
The ‘Countryside is GREAT’ campaign aims
to generate extra visitor spend of £70million
which would see the creation of 1,296 new
jobs by 2018.
Britain is currently ranked 20th out of 50
countries for being ‘rich in natural beauty’
and tourism chiefs are determined to boost
perceptions of the UK amongst foreign visitors.
The regions featuring in the first year of the
campaign are the Scottish Highlands, Peak District,
Cotswolds, Cornwall, Pembrokeshire, North Wales,
Warwickshire, Lake District and Yorkshire.
Sally Balcombe, chief executive of VisitBritain,
said: “We want to encourage our international
visitors to experience more of Britain. E njoying
the beautiful landscape is one of the key drivers
for holiday choice for international visitors
second only to offering good value for money.
“Britain has stunning national parks and world
heritage sites to rival our competitors but they
are currently being overlooked by many of our
overseas visitors.
“...we want to package
and sell our countryside
to potential tourists...”
“Whether it’s enjoying a luxury boutique hotel,
a sea plane experience or a cookery course,
we want to package and sell our countryside to
potential tourists so they can envisage the type
of experiences they would enjoy in these areas.”
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LEADING LIGHT
Leading Light...
Mark Sargeant
“There was no
history of chefs in
my family but I
watched a lot of
Delia Smith and
Keith Floyd
on TV.”
Top Mark(s)!
>> It’s a brave chef who takes
on the challenge of working
with the fiery Gordon Ramsay,
but Mark Sargeant did just
that. For 13 years, “Sarge”
was Ramsay’s right hand
man, taking on a range of
responsibilities, including
being responsible for Gordon’s
media activities and coauthoring his 12 books, as well
as assisting with TV work
both in the UK and overseas.
He scooped the National Chef
of the Year title in 2002 – the
same year he won his first
Michelin star – and decided
to go it alone in 2011 to build
his own restaurant empire...
You knew from the age of eight
that you wanted to be a chef.
What advice would you give
to teenagers today who are
considering embarking on
a similar career path?
There was no history of chefs in my
family but I watched a lot of Delia
Smith and Keith Floyd on TV. As soon
as I was legally allowed to work in a
local restaurant I got in there straight
away. It teaches you about hygiene
and the reality of working in a place
with 500 covers a night. I started
cutting veg so my knife skills when
I started college at 17 were better
than the lecturers’! Put yourself in
any environment you can whether
it’s a pub kitchen or a fish and chip
shop. Get used to the chaos, heat
and the hours. It’s not all about fine
dining. Work hard and love what
you do. It’s a long road, so don’t
race to be a head chef.
Gordon Ramsay played a
huge part in your early career.
What is the most important
thing he taught you?
Mark scooped the National Chef
of the Year title in 2002 – the same year
he won his first Michelin star...
18 APRIL 2015
Multi-tasking. I was a very good chef
when I went to work for Gordon. I’d
just won National Young Chef of the
Year – he was a judge and I wanted
to work for him. Good management
skills. He was very good at getting
things out of people, like a sergeant
major in the army he would stop at
nothing to get it out of you. He did
have a kind and generous side to
him but would knock you down
then build you back up.
LEADING LIGHT
Your only cookbook to date is called
‘My kind of cooking’. In a nutshell,
what is your ‘kind of cooking’?
Simplicity has always been what it’s all about.
When you’re young and hungry you tend to
over-complicate things. It’s like chatting up
girls – you do it very differently at 35 than
you did age 23. You’ve got to relax and be
confident to cook the perfect piece of meat
or fish. You don’t need dry ice. Simple but
perfect, that’s the real key. Great ingredients,
in season, sourced locally and doing as
little to them as possible.
Why did you choose the Kent coast
(as opposed to London where you
previously worked) as the location
for your first eateries?
It chose me! When I was 35 Gordon was in
the US a lot and I couldn’t be “Sarge” anymore.
A lot of us (chefs) were moving on at the time
and I was doing a lot of consultancy work to
pay the bills. Josh de Haan had dug a hole in
the harbour in Folkstone and was looking for
an operator. The person he was looking for
had to be from Kent and he was a fan of my
cooking at Claridge’s. However, I had no
infrastructure – it was just me, so we became
business partners and it has been a great
thing to do. If you’d asked me 15 years ago
I would have said no but it has absolutely
been the right thing to do. I believe in fate.
What is the key to perfect fish
and chips?
The fish has to be fantastic quality, fresh
and sustainable. We use Icelandic frozen cod
caught at sea. Fish has spent its entire life in
freezing water so freezing it doesn’t affect it
all. Secondly, you need a great batter, crisp
and thin, to seal in the moisture. If it’s too
greasy all the steam will be released. Cook
the fish in vegetable oil because the flavour
of dripping is too strong. However, the beefy
meaty flavour of dripping is great for chips.
What prompted you to hang up
your chef’s whites after 20 years?
Lots of things. When I was with Gordon I
was working 106-hour weeks. A lot of my
life was on hold – I didn’t have time for
girlfriends. Also I knew I wanted diversity in
my role. People expect you in that kitchen
if your name is over the door and I don’t want
people to be disappointed that I’m not cooking
their dinner. The most important reason was I
wanted to spend time with my kids. I have seen
lots of chefs with wives who are like widows.
I decided I wanted to be at home every night.
How does life as a restaurateur
differ to that of a chef?
It’s a lot different. It’s really important for
all chefs to learn front of house. There’s
so much more to a restaurant than the
kitchen. I’ve gone from juggling one or
two balls in the kitchen to juggling about
10 but it’s a different type of stress.
I run my own diary and I’m my own boss
so I can choose the things I want to do.
How important is your TV work
for the success of your business?
Do you enjoy being a TV chef’?
I’ve made a conscious decision to not
do as much TV. I don’t want to be famous
– I want my business to be successful.
TV is a great medium for your profile, as
are cookbooks, but I don’t want to do it
for the sake of it. I’ll do it if it’s something
I believe in but I see some chefs on TV
having their homemade chutney judged
against that of the public. It’s demeaning.
You recently opened a restaurant
– Oxwell & Co. – in Singapore.
How did that come about?
A friend of a friend is a banker in Singapore
and he was opening a gastropub in
Chinatown. He’d acquired the lease but then
the chef fell through and the banker asked
if my friend knew anyone who could step in.
I’d done some work with Singapore Airlines
with Gordon and I’ve always thought it’s
a really interesting place. I love it but it’s
very tough – the staff, the laws, I had
two UK chefs who came back in tatters!
What’s next for Mark Sargeant?
I’m looking to roll out the Smokehouse as
a chain and opening another Rocksalt in
London on a £3-4million site. Lots of London
people are moving to Folkstone and there’s
a 45-acre development there. It’s going to
be a massive boom but the timing has
to be right – I don’t want to get into debt.
What are your three kitchen secrets?
• Organisation is absolutely key
• Communication • Great produce
What is your favourite ingredient
and why?
Fish of all kinds. Fish is unbelievably
versatile and really good for you.
Please could you share your
favourite recipe
Pea and broad bean risotto. It’s a delicious
and healthy dish.
Mark Sargeant’s Pea
& Broad Bean Risotto
>> Serves 6
“Just before serving, drizzle over
a little olive oil and scatter some
more Parmesan shavings and
a sprinkling of fresh chives.”
Broad beans and peas
are in season in June
Ingredients
300g Arborio risotto rice
200g small peas
200g shelled broad
beans
2 tbsp olive oil, plus
extra to serve
50g butter
125 ml dry white wine
1 large shallot,
finely chopped
1 clove garlic,
finely chopped
3 spring onions,
finely chopped
150g freshly grated
Parmesan, plus extra
to serve
2 tbsp mascarpone
20g fresh chives,
finely snipped
1 litre Knorr Vegetable
Jelly Bouillon, diluted
Method
1.Tip the rice into a pan of boiling, lightly salted
water and cook gently for 8 minutes then drain
in a sieve. There should still be a white core in
the centre of the grains.
2.Spread the part-cooked rice on a clean tray
and allow to cool. Keep chilled until you are
ready to finish the risotto. If covered with
cling film and kept in the fridge, the rice
can be kept for up to 24 hours.
3.Bring the Knorr Vegetable Jelly Bouillon to
the boil.
4.In another large pan, gently sauté the shallot
and garlic in the 2 tablespoons of oil and half
the butter for 3-5 minutes until softened. Stir in
the wine and cook until reduced by half. Tip in
the rice and stir well to combine with the liquid.
5.Now add a ladle of boiling Knorr Vegetable Jelly
Bouillon, some salt and stir until the water is
absorbed. Add the remaining stock, a ladle at
a time, stirring until absorbed before you add
more. This takes about 6-8 minutes, by which
time the mixture should be slightly sloppy,
not dry. You may not need all of the stock.
The rice is cooked when it is just softened
and has a shiny glaze.
6.Gently stir the vegetables and chopped spring
onions into the rice and return to a gentle
simmer, adding a little extra bouillon if needed.
7.Stir in the grated Parmesan, the mascarpone
and the last of the butter, off the heat. Check
the seasoning and allow the risotto to rest
for a minute or two.
8.Just before serving, drizzle over a little olive
oil and scatter some more Parmesan shavings
and a sprinkling of fresh chives.
APRIL 2015 19
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and 31/12/2015 from the UFS telebusiness team. Closing date: 31/12/2015.
Subject to availability. See www.ufs.com/teaparty for full terms.
HEALTH & WELFARE
“...we need to remind all those involved
just how vital this snack is. It also gives
us the opportunity to share good
suppertime practices.”
Don’t skimp at suppertime
>> Care home and hospital caterers are being urged
not to skimp on suppertime and leave residents
and patients without food for over 12 hours.
As part of Nutrition and Hydration Week
2015, which took place last month, carers
have been reminded about the importance
of serving a light snack before bedtime.
“What better than with that night-time
drink – a snack whether it be toast
or cheese and biscuits or perhaps
even a small chocolate biscuit.”
With caterers in health and social care
facing many challenges, it is feared
that suppertime may be overlooked,
particularly when the lead caterers
have often left for the day.
The aim of Nutrition and Hydration
Week is to raise the awareness of the
importance of good nutrition in health
and social care and to illustrate how,
by making changes to eating and
drinking habits people can improve
their quality of life. The campaign
benefits professionals and staff within
social and healthcare settings by
showing them the preventative role
they can play in catalysing a reduction
in malnutrition-related illnesses that
often require complex treatments,
prolong recovery periods, delay hospital
discharges and increase NHS costs.
The importance of the last snack of the day
was the focus of a special initiative during
Nutrition and Hydration Week, urging cooks
and carers to remember it is an important
part of the nutritional care they provide.
Nutrition and Hydration Week lead,
Caroline Lecko, said: “We need to engage
all staff to realise that those they care for
need this light snack, otherwise it could
be over 12 hours between their evening
meals and breakfast. This is far too long
to go without something to eat.”
Andy Jones, national chair of the
Hospital Caterers Association, added:
“With many staff rosters focusing on
breakfast service, we need to remind all
those involved just how vital this snack
is. It also gives us the opportunity to
share good suppertime practices.
Derek Johnson, Nutrition and Hydration
Week co-lead, added: “Supper is a
great time to provide a milk-based
drink providing vital hydration and
extra calories for those who are
nutritionally compromised.
“It is the forgotten snack where food
is often prepared earlier in the day
and left for busy care staff to serve
during their evening duties.”
APRIL 2015 21
SIGNATURE DISH
My signature dish
by Davina McCall
>> TV personality and
charity fundraiser Davina
McCall is on a mission
– to get the nation
eating more healthily.
The renowned fitness
fanatic recently took to
the stage at the new BBC
Good Food Eat Well Show
for a live cooking demo
showing visitors how
to cook healthy meals.
Her top tips for eating more healthily are:
“Lose the rubbish food immediately. If
it’s in your house you’ll eat it. Completely
change your shopping list. If you have
healthy food in your fridge you don’t
have any choice but to cook with it.”
However, Davina admits cooking nutritious
meals with her busy schedule can be a
challenge. “I do find it hard to cook meals and
that’s why I actually use the freezer a lot. If I’m
making one of my favourites like pork chilli or
ragu or tomato soup or any soup really, I will
always make double the amount and freeze
what we don’t eat so that when I am busy I
can defrost something and its ready to go.”
She admits that Gwyneth Paltrow is her
ultimate inspiration. “I do look at her and
think you are a shining example of someone
who clearly lives a healthy lifestyle and
looks good on it. I sometimes think I could
never achieve her level of perfectness
but she is something to aspire to.”
can use other greens, as long as they keep their
shape and don’t go mushy. Spinach doesn’t work.
You might find two cans of chickpeas slightly
too much, but one can isn’t enough, so save
any leftover chickpeas to put in a salad.”
BBC Good Food Show will be hosting
The Spring Show in Harrogate from
10-12 April and the Summer Show
in Birmingham
from 11-14
June.
Davina’s uber healthy signature dish is
chicken with chorizo, chickpeas and kale.
“It’s a fantastic one-pot dish and I love
anything with chorizo. Kale is the new
broccoli – everybody’s doing it – but you
Davina’s Chicken with Chorizo,
Chickpeas and Kale >> Serves 4
Method
1. Preheat the oven to 200°C / 180°C Fan
/ Gas 6.
2. Heat the oil in a large casserole dish.
Add the chicken thighs or pieces and
brown them thoroughly on both sides.
Make sure the skin in particular is crisp
and brown. Remove the chicken from
the dish and set it aside, then pour off
the excess fat released by the chicken.
3. Add the slices of chorizo to the
casserole dish and brown them for a
couple of minutes on each side. Remove
them from the pan and again drain off any
excess fat. Add the onion to the casserole
and fry gently for 5 minutes, then add
the garlic and cook for another minute.
Ingredients
1 tbsp olive oil
8 chicken thighs or
other pieces,
with skin and bone
2 cooking chorizo
sausages,
sliced into rounds
2 garlic cloves,
finely chopped
1 onion, sliced
2 x 400g cans
of chickpeas,
drained and rinsed
1 x 400g can
of tomatoes
200ml chicken stock
Large sprig of thyme
Small bunch of kale,
thickly shredded
Salt and black
pepper
4. Add the chickpeas (as much of them as
you want) and tomatoes and stir well to
combine. Tuck in the sprig of thyme, pour
over the chicken stock and season with
salt and pepper. Pile the kale on top of
the chickpeas, and then arrange the
chicken and chorizo on top. Season again.
Davina is on a
mission – to get
the nation eating
more healthily
5. Put the lid on the casserole dish
and place the dish in the oven for 20
minutes. Then remove the lid and cook
for a further 15 minutes or until the
chicken is completely cooked through.
APRIL 2015 23
EDUCATION
Y
H
T
L
A
E
H
G
N
I
N
O
I
P
M
CHA
EATING IN SCHOOLS
>> Schools are being encouraged
to recruit Youth Health Champions
to promote healthy eating and
lifestyles amongst their peers.
This innovative new qualification
is targeted at school students aged
14-18 and has been developed
to enable young people to act
as ‘health advisors’ to their
classmates.
The training, which takes
less than 40 hours to
complete, empowers
the students to
explore the causes
and consequences
of unhealthy behaviours
and how to provide help
and support to anyone engaged
in activities that might damage
their health, including smoking,
unhealthy diets and alcohol misuse.
Shirley Cramer, chief executive
of the Royal Society for Public
Health, said: “In order to tackle
the growing burden of health
inequalities, it is essential that
we focus on the next generation
educating them from a young
age of the importance of
making healthy choices.
at
“...it is essential th
next
we focus on the
ting
generation educa
ng age
them from a you
of
of the importance
choices.”
making healthy
24 APRIL 2015
“Our new qualification is the first
of its kind to enable students
to develop the skills and the
knowledge to not only support
their peers to live healthier lives,
but also to increase their own
knowledge and awareness.
The qualification will also
contribute to their personal
development by improving
their communication
and planning skills, as well
giving them responsibility
and a greater sense
of empowerment.”
What is a
Youth Health
Champion?
A Youth Health Champion is not
expected to give direct health advice,
nor offer counselling or one-to-one
support. They are, however, required
to acts as ‘signposters’ or ‘links’
between students and other health
professionals and services.
As a team, the Youth Health Champions
plan and deliver health promotion
campaigns to their peers.
The topics for the campaigns can
be drawn from a number of sources:
•Data from the Schools Health
Improvement Survey
•Food For Life Partnership priorities
•Public Health priority areas
(either locally or nationally)
•School priority areas
•Youth Health Champions’ own
experience
• National Campaigns such as Fruity
Friday, Meat-Free Mondays and
Change 4 Life etc
Youth Health Champions can also
be involved with school committees,
school councils, pupil voice and
steering groups. They can support
the delivery of PSHE lessons, and
organise health focus events
during break and lunchtimes.
For more information visit: www.
rsph.org.uk/en/resources/videos/
youth-health-champions.cfm
?
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By Natasha MacAller, author of
‘Vanilla Table, The Essence of Exquisite
Cooking from the World’s Best Chefs’
>> Often used to
describe something plain
or ordinary, vanilla is the
power behind the throne
of fragrance and flavour;
its captivating scent is
everywhere from dryer
sheets, perfume and
candles to fizzy drinks,
childhood memories of
“plain” ice cream and
Mum’s Sunday sponge
cake served with
warmed vanilla custard.
Discovered in Mexico, revered
by the Totanac, Mayan and Aztec
natives, vanilla today has become
a universal ingredient found in
store cupboards around the world.
The second most expensive spice in
the world to saffron and once worth
its weight in gold, vanilla unlocks a
secret world of harmonious flavours
– both sweet and savoury!
TYPES AND FLAVOUR
PROFILES OF VANILLA:
Vanilla has four distinctive
commercially available styles. From
the best-known classic squidgy
caramel-rum notes of Bourbon
(Madagascar) vanilla pods to the
smoky woody Indonesian cured
vanilla best used for meats, long
cooking or high heat preparation.
Mexican vanilla, spicier and
earthier, pairs beautifully with
coffee and chocolate. The most
expensive vanilla, grown on South
Pacific Islands, Tahitian vanilla’s
flowery fragrance is perfection for
delicate cakes, creams and fruit.
Readily available in many guises
from pods to powder to paste;
syrup to sugar to salt, pure
vanilla gives chefs the opportunity
to create all sorts of delicious,
captivating and alluring dishes.
When selecting vanilla pods, check
that they are lustrous and supple.
If the pod seems brittle, choose a
fresher one. If lucky enough to find
one dusted with white powdery
crystals – naturally occurring
vanillin – choose those. One pod
can be used several times. After
splitting and scraping the pod of
vanilla seeds for a recipe, either
push the used pods into a jar
of sugar (tightly sealing) for
home-made vanilla sugar, or
plunge into a bottle of vodka to
make extract. Vanilla oil is also
easily made. Dried pods can be
used in marinades, added to wood
chips and smoked for smoked
vanilla ice cream, or added to brines
such as vanilla-ginger beer brine.
Vanilla extract is the most
commonly used vanilla product.
Made by macerating and aging
vanilla pods in alcohol and water,
the extract is bottled in “folds”.
A fold is the concentration
of vanilla per litre of liquid.
Foodservice and gourmet food
manufacturers use double fold
up to 30-fold; the tiny bottle of
pure vanilla extract from the
local grocer is usually single fold.
Vanilla paste is an economical
and simple way to control kitchen
costs especially for large volume
recipes. Made from the seeds
(often referred as “vanilla caviar”),
vanilla extract is suspended in
natural gum thickeners with a bit
of sugar. Some brands add more
sugar than others so be sure to
read the label. Paste is available in
double fold, best for foodservice.
STORAGE:
Store your vanilla in a dark glass
container to protect it from light.
Pods, extract, paste, powder and
sugar are best stored in a cool
dark pantry (not refrigerated) and
tightly sealed. Properly stored,
extract will last 4-5 years and
pods 1-2 years. Syrup can be
refrigerated for up to one month.
Always use 100% pure vanilla – the
flavour is incomparable. A little goes a
long way and yields the best results.
‘Vanilla Table: The Essence
of Exquisite Cooking from the
World’s Best Chefs’ is published
by Jacqui Small, £25. See
Country Club (page 31) for
your chance to win a copy.
The finest vanilla powder is created
by slow drying whole pods, which
are then milled and sieved to a fine
dust – perfect for adding vanilla
without additional moisture.
SIMPLE GUIDE TO THE
RELATIVE STRENGTH
OF VANILLA:
1 tsp paste = 1 tsp single fold
extract = seeds of 1 pod=
1 tsp powder
APRIL 2015 27
THE MELTING POT
Veg Out!
– with marvellous meat-free meals
Eddie
Shepherd’s
Candyfloss
Tube with
Rosehip
Meringue,
Lemon,
Raspberry
and Thyme
ke Blossom’ –
Eddie Shepherd’s ‘Sa gue, rose,
rin
me
sake and apricot
ed yoghur t
blueberries and whipp
>> National Vegetarian
Week takes place next month
(May 18-24), so it’s a great
time to refresh your offering
and give your menus a
meat-free makeover.
According to Mintel, a record
one in eight British adults
have turned vegetarian after
ditching meat and fish, and
12% now follow vegetarian or
vegan diets, with this figure
rising to 20% for those aged
between 16 and 24. Millions
more are ‘flexitarians’, who
have cut back on the amount
of meat they eat, so appealing
vegetarian options are an
absolute must for any eatery.
Here, four veggie-loving chefs
share their tips and advice
for getting it right...
28 APRIL 2015
“Vegetarian options don’t have to
be a compromise on your menu. It can be
a great place to try out creative ideas.”
Alex Connell, principal
tutor at the Vegetarian
Society’s Cordon Vert
Cookery School
Catering well for vegetarians
and vegans is the same as
catering for the rest of
your customers – without the meat and dairy
obviously. Your customers are handing over
their hard-earned cash and they want quality
service, choice and confidence that what they
order is in fact veggie or vegan. So, what do they
want? Well-presented dishes with a contrast
of colours, textures, temperature – the same
as your other customers. Don’t overly rely on
cheese to give flavour. Do look at what you and
your competitors are selling – does vegetable
lasagne, goat’s cheese tart and mushroom
risotto sound familiar? Hmmm, not much of a
choice for your customers. Revise your menu,
think about international flavours for inspiration
such as Thai, Indian, Spanish, Mexican etc.
This year’s National Vegetarian Week theme is
“Share” and could provide an ideal opportunity
to launch your new veggie options. Give your
dishes good amounts of protein and texture,
these can be found in nuts, pulses and tofu.
Use fake meat products sparingly – some
vegetarians and vegans don’t want their
food to look like meat. Watch out for animal
ingredients such as animal rennet, isinglass,
gelatine, cochineal and stock powder – these
may turn up in cheese, beer, wine, cakes.
Always look on the label or better still look out
for the Vegetarian Society’s own trademark.
Eddie Shepherd, award-winning
vegetarian chef and blogger
(www.veggiechef.co.uk)
Vegetarian options don’t have
to be a compromise on your
menu. It can be a great place
to try out creative ideas.
Vegetarian diners will thank
you for giving them options
that aren’t the same usual
things that come up all the
time for them. It’ll also make it more interesting
for you when writing menus. It can even be
good to challenge junior chefs to come up with
a veggie option that you haven’t seen before
– you can use it as a creative exercise.
Using dairy and cheese can be a great way to add
richness to vegetarian dishes but it’s good not to
rely on them to heavily. It’s important to think about
about depth of flavour and umami in dishes without
meat (umami is a category of taste in food besides
sweet, sour, salt, and bitter, corresponding to the
flavour of glutamates, especially monosodium
glutamate). Using smoked flavours can be useful
to get that depth of flavour. I like using smoked
yoghurt or cooking vegetables on a griddle to give
them those smoky, charred notes. Using fermented
sauces like Tamari or seaweeds like Kombu can
give you a kick of that savoury umami.
It can also be useful to take inspiration from
other cultures and cuisines. A lot of cuisines are
full of vegetarian or vegan options and taking
inspiration from those can give you a good
starting point. Japanese cuisine has been
a really big influence on me.
THE MELTING POT
Roy Shortland,
development chef for
Dolmio and Uncle Ben’s
sauces and rice from
Mars Foodservice,
www.marsfoodservice.co.uk
You can very easily shake up vegetarian menu
options by putting a global spin on things. For
example, round-the-world breakfasts might
include migas, which are becoming very popular
in the UK, a typical example being scrambled
eggs with tortilla chips, onion and chillies with
a zesty salsa, or how about roasted potatoes,
tofu, scrambled eggs, lentils and veggie
sausages served with a vegetarian balti
sauce as a hearty, Indian wake-up call?
More adventurous chefs could experiment
with tempeh – a firm soy product from
Indonesia – or seitan, which is made from
wheat gluten. Both have a ‘meat-like’ texture
and absorb flavours from seasonings well,
making seitan ‘wheat meats’ and tempeh
bacon great sandwich options.
Honey in puddings and dressings can be
substituted with agave nectar – an ingredient
which has surged in popularity in recent
years due to its low glycemic index. Agave’s
also sweeter, so you can afford to use less.
Another good option is brown rice syrup,
which has a long shelf life, doesn’t require
refrigeration and won’t crystallise like honey.
When baking, there are lots of alternatives for eggs.
Bananas are the perfect binding agent in muffins and
brownies, and will pack some extra potassium into
the dish. Denser desserts, like puddings, can easily
be made without eggs or egg substitutes. Any milk or
butter required can be replaced with one of the many
plant-based alternatives on the market such as soy,
almond or coconut milk. Sunflower or soy spread can
also replace butter in baking to satisfy the growing
need for lactose-free dishes, and trust us, your
customers won’t be able to taste the difference!
Nut roast
with seasonal
vegetables
Because of their ‘robust’ texture, avocados
are ideal for beefing up a vegetarian dish, while
quinoa is also an on-trend ingredient right now
as an invaluable source of protein. Again, put
an international spin on proceedings, perhaps
by including a Greek salad on your menu with
on-the-vine tomatoes, spinach, avocados
and feta cheese for lots of colour and taste.
Why not make the most of the fact that nearly
a third of consumers prefer to share dishes
with companions when eating out and include
a veggie platter with fresh carrots and celery
sticks, cucumbers and fried dill pickle spears,
all served up with tangy, meat-free BBQ dips?
You can’t beat a good curry and using soya
as a meat substitute is great as it absorbs
all the flavours, you just need a rich, robust
sauce to prevent the dish from becoming
bland and uninspiring. You can ‘lighten up’
curry dishes by using vegetable oil instead
of animal fat for frying, and for a delicious,
dirty rice, just add some spices and veg stock.
Chantal Denny, founder and
managing director of the
Vegan Lifestyle Association
(www.veganlifestyleassoc.com)
A common misconception of
vegan food is that it takes a long
time to prepare, or that it’s
unadventurous. In fact, making
simple ingredient swaps can
allow even the busiest chefs to
‘veganise’ popular dishes which
can be enjoyed by vegans,
vegetarians and carnivores alike.
When it comes to meat alternatives, the
plant world is filled with tastes and textures
which can replace animal products in popular
dishes. Mushrooms work well in place of
chicken and pork in everything from stir-fries
to casseroles – shiitake mushrooms or the
Asian vegetable jackfruit can even replace
the stringy meat in a ‘pulled pork’ dish.
Beans and pulses are excellent in place of
minced meat in shepherd’s pies, curries and
chillis – all of which can be made ahead of
time and freeze well, a must for busy chefs.
Tapas – imientos de
with almonds and padron
salt
“This year’s
National Vegetarian
Week theme is “Share”
and could provide an
ideal opportunity to
launch your new
veggie options.”
APRIL 2015 29
THE MARKETPLACE
FIRM FAVOURITES
>> Nestlé Professional has launched
two new coffee products to help
caterers capitalise on changing trends.
Cappuccino and Latte are now the most popular
variants to be purchased out-of-home, so Nestlé has
unveiled new Nescafé Azera Cappuccino and Nescafé
Azera Latte variants so that caterers can make sure
their hot beverages offering is on trend.
Launched in time for UK Coffee Week (May 4-10), the
new additions deliver the intense aroma and roasted
coffee flavour that consumers associate with the
Nescafé Azera range – offering a greater variety of
barista-style coffee, without the need for a machine.
RH Amar takes on FreeFrom
with Raisio’s gluten-free Provena
>> Leading fine food importer and distributor, RH Amar,
has added Provena, a specialist brand in gluten-free foods,
to its portfolio of fine foods.
The company will exclusively represent
Provena’s premium range of gluten-free
oats, cereals and baking flour to key
retail, convenience, independent and
foodservice accounts in the UK.
The UK gluten-free market is now
worth £184million and grew by
15% in the past year as consumers
increasingly buy into the gluten-free
category as part of a wider, healthyeating lifestyle.
...intense
aroma and roasted
coffee flavour...
without the need
for a machine.
The Provena portfolio includes a range
of breakfast products and gluten-free
flours for traditional baking, including:
•Gluten-free Jumbo Oats
•Gluten-free Instant Oatmeal, Raspberry
•Gluten-free Instant Oatmeal, Apricot
•Gluten-free Oat Muesli
•Gluten-free Whole Grain Oat Flour
•Gluten-free Baking Flour with Oats
•Gluten-free Oat Bread Mix
The Foodservice Bakery Brand
FOR ALL YOUR BLOOMER NEEDS
Buns • Rolls • English Muffins • Doughballs • Teacakes • Italian Breads • Sliced Breads
Muffins • Doughnuts • Scones • Pastries • French Breads • Speciality Breads
FOR MORE INFORMATION ON PRODUCTS CONTACT YOUR
COUNTRY RANGE GROUP WHOLESALER OR VISIT WWW.KARAFS.CO.UK
30 APRIL 2015
Welcome to the
p
Exc
l
f
so
er
ly for custom
ive
s
u
e
Co
unt
ou
th
COUNTRY CLUB
r y Ra n g e
WIN a copy
of ‘Vanilla Table’
containing over
100 recipes from
around the
world...
Gr
Celebrate the versatility of vanilla
>> You might think there are only
so many ways vanilla can be used
in the kitchen – but author Natasha
MacAller is ready to change your
mind and take you on a journey to
discover the many wonders of one
of the most versatile ingredients
in your store cupboard.
with your name, contact details and the name
of your Country Range Group wholesaler,
to competitions@stiritupmagazine.co.uk
Vanilla Table: The Essence of Exquisite
Cooking from the World’s Best Chefs
by Natasha MacAller. Photography
by Manja Wachsmuth.
Published by Jacqui
Small, £25.
Her new book ‘Vanilla Table’ contains over
100 recipes from around the world and from a
variety of well-known chefs, including Yotan
Ottolenghi, Peter Gordon and Galton Blackiston,
along with tips, tricks and knowledge to turn
you into a vanilla connoisseur.
We’ve got two copies of Vanilla Table up
for grabs – for your chance to win one,
send an email titled ‘Vanilla Table’, along
DON’T ‘WASTE’ YOUR CHANCE TO
WIN THIS ECO-FRIENDLY PRIZE!
>> As caterers it’s important to minimise food waste – and
these fabulous futuristic gadgets will help you do just that.
To tie in with our Category Focus feature
• A SpreadTHAT Butter Knife, which
transfers your body heat onto the knife
about The Conscientious Consumer, we’re
edge to make spreading cold butter
giving away this wonderful collection of
easier than ever
goodies to help you go green in the kitchen
– and your colleagues green with envy!
• A NutriBullet nutrition extractor,
which, unlike other juicers and blenders,
The prize includes:
uses all of the fruit and vegetables,
• Fusionbrand Coverblubber (set of
including seeds, stems and skins,
four) – funky food and container covers
leaving you with absolutely no waste
which stretch and cling to food, dishes
To enter, simply send an email titled
and containers to keep it fresh and
‘Conscientious Consumer’, along
are an eco-friendly alternative to
with your name, contact details and
plastic wrap
the name of your Country Range
• Evak Food Storage Jar – a clever
Group wholesaler, to competitions
glass storage jar which removes the
@stiritupmagazine.co.uk
air out from inside and therefore
keeps food fresher for longer
WIN a bundle of prizes to
help you minimise food waste
including a Nutri-Bullet
worth £100
Closing date for all competitions: 30th April 2015. All winners will be notified by 31st May 2015. Postal entries for all of the competitions can be sent to:
Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.countryrange.co.uk/stir-it-up
APRIL 2015 31
FIVE WAYS TO USE
>> The Craft Guild of
Chefs is the largest UK chefs
association with members
worldwide in foodservice
and hospitality, from
students and trainees to
top management working
everywhere from Michelin
starred restaurants to
educational establishments.
Originally a guild of the Cookery
and Food Association, which in
itself has been established for
130 years, the Craft Guild of Chefs
has become a leading light in
representing the interests of chefs
across the industry, while being
passionate about promoting the
understanding, appreciation
and advancement of the art of
cookery and the science of food.
50 years in
the making
To celebrate its 50th
anniversary the CGC
is giving away 50
free memberships.
By being a member
of the CGC you can
use its designatory
letters and in doing
so these prove you are a
professional who is committed
and passionate towards your
career. You will gain preferential
subscription rates for industry
leading publications whilst having
opportunities to demonstrate at
industry events including the
Skillery and to judge at prestigious
Craft Guild of Chef competitions
including the Wessex Salon
Culinaire, National Chef of the Year
and the CGC Annual Awards.
What’s more you may also be
featured in the CGC’s new look
bi-monthly Stockpot detailing the
latest membership and industry
news, restaurant openings, events,
overseas views, members’ tweets
and people moves, topical articles
on seasonal food, including fruit
and vegetables; meat, poultry
and fish plus in depth product
features and much more.
Five ways to use...
MATURE
CHEDDAR CHEESE
>> Cheddar cheese is the popular
cheese in the UK, accounting for 51% of
the country’s £1.9billion annual cheese
market. It is also the second most popular
cheese in the US (after Mozzarella).
Originating in the English village of Cheddar in Somerset
around the late 12th century, it took its name from the
Gorge or caves that were used to store the cheese.
It’s an integral part of the British diet and is used in a huge
variety of ways and dishes. Here, Craft Guild of Chefs
Graduate Award winner James Newton shares his
suggestions for getting creative with Cheddar...
1. Cheddar Cheese Double Baked Soufflé
– Making a savoury double baked soufflé is a lot less
stressful than a classic sweet soufflé, and can be kept
refrigerated for 2/3 days before the second bake.
2. Cauliflower Cheese Gratin – Everyone
loves cauliflower cheese, and the great flavour of Country
Range Mature Cheddar is ideal for this. Don’t forget to
gratinate it under the grill, to get a caramelised finish!
3. Cheese and Marjoram Loaf – A basic
bloomer loaf with the addition of some freshly chopped
marjoram and some Cheddar on the top adds great
flavour to an everyday sandwich.
4. Rosemary and Cheddar Breadcrumb
– Adding finely grated Cheddar and rosemary to a
breadcrumb mix is a fantastic accompaniment to
a fish such as plaice or lemon sole.
5. Welsh Rarebit – Cheese on toast is always
a winner, so adding some classic Welsh rarebit to
toasted sourdough and some smoked bacon
rashers, gives a different twist on this.
James Newton
“I believe in allowing
great quality ingredients
to speak for themselves.”
About James Newton
James is a chef de partie at the
Royal Garden Hotel in Kensington,
London, and won the highest
achiever award at the Craft Guild
of Chefs Graduate Awards in 2014.
He says: “Becoming a chef has enabled
me to become more confident in my
abilities, and to express myself through
food, winning the Craft Guild of Chefs
Graduate Awards has developed this
further. I believe in keeping dishes
simple and allowing great quality
ingredients to speak for themselves.”
Making a savoury
double baked soufflé
is a lot less stressful
than a classic
sweet soufflé
For the chance to win your
free membership, email
your name, place of work and
your contact details to cgc@
proactivecommunications.co.uk,
quoting CGC 50th membership
giveaway in the subject bar.
For more on the Craft Guild, visit
www.craftguildofchefs.org or
follow the Craft Guild of Chefs
on Twitter at @Craft_Guild
APRIL 2015 33
FOOD & INDUSTRY
“So many of today’s leading chefs have cut their
teeth in the competitive spotlight of this event...”
Salon display cakes
Lef t to right: Nigel Crane,
Fred Wilson, Nathan Gal
and Salon Culinaire che
f director James Tanner lagher
Market Report
Pining for pineapple?
>> The current situation on canned pineapple
is one of under supply and high demand.
A number of factories in Thailand are struggling to
source raw material to meet sustained demand,
particularly as other origins such as the Philippines
and Indonesia have experienced weather issues, all
contributing to a lack of quality raw material. As of
January 2015, raw material prices reached a level of
over 10.00 THB (Thai Baht) per kilo compared to 12
months earlier when raw material was thought to be
abnormally high at 6.00 THB (Thai Baht) per kilo. In
addition, the rising strength of the Dollar going into
2015, did little to help the situation, with many
canned pineapple purchases being made in Dollars.
THB/UNIT
GOING FOR GOLD
>> Over 160 medals, including 30 golds, were awarded to
chefs from across hospitality, as the new-look Salon Culinaire,
held during the three-day Hospitality Show, lived up to its
billing as one of the world’s premier culinary competitions.
The young brigade of University College
Birmingham (UCB) stole the day with
their thrilling overall win at fine dining
team challenge, La Parade des Chefs,
which, for this year, became a junior
team challenge. They cooked their
way to gold with a three-course set
menu for over 100 covers at the show
– plus four plates for the judges.
Salon chef director, James Tanner,
commented: “So many of today’s
leading chefs have cut their teeth
in the competitive spotlight of this
event, so it is with great pride that
this year, yet again, we have seen
some of the country’s most promising
young cooking talent rewarded
for their scintillating skills.”
Tilda Young Chef crowned
>> A new, young kitchen star has been crowned at the
inaugural Tilda Young Chef of the Year contest.
Krishan Makol, a first year apprentice at Lexington Catering working at Thomas
Miller, Fenchurch Street, was chosen after a hard fought culinary battle against
several other talented young performers at the NEC, Birmingham. He cooked
a Saffron Rice Kedgeree with a soft boiled Legbar egg and curry sauce, using
Tilda Original Pure Basmati rice.
Steve Munkley, vice
“...Krishan was the clear winner; the
president of the Craft
flavours of his dish were just fantastic...” Guild of Chefs and head
judge, said: “The quality of
the competitors was very
high and the judges were
really impressed by their
cleanliness and efforts
against the clock, which is
always a challenge, even
for experienced chefs.
Krishan was the clear
winner; the flavours of his
dish were just fantastic,
he really encapsulated
what the dish was about
and ticked all the boxes
service, Tilda
Food
Tilda
of
head
y,
Lydd
Mark
:
Left to right
Salon Culinaire
and
ol
Mak
an
Krish
for all the judges – it was
Year
the
of
Young Chef
chef director James Tanner
a unanimous decision.”
34 APRIL 2015
1 LV19 Pineapple fresh producer TH
9.25
9.00
8.75
8.50
8.25
8.00
7.75
7.50
7.25
7.00
6.75
6.50
6.25
6.00
5.75
5.50
5.25
5.00
2014
2015
PETITION TO PROTECT
INDEPENDENT CATERING
>> The Nationwide Caterers’
Association, has re-launched a petition to
protect small and medium-sized catering
businesses against increased fees.
They are calling on businesses to sign the petition and
apply pressure to the debate in Europe. At the beginning
of 2014, the European Commission published a
proposal to change EU regulation 882/2004. It detailed
a number of proposed changes for the industry, with
the biggest one being funding changes and the
introduction of charges for every food hygiene
inspection. At the last minute, after the consultation
had closed, the Government amended their stance on
the proposal, dropping the SME fee exemption, forcing
small businesses to face potential fee increases of
several hundred pounds. The petition in April 2014
forced this to revert; a successful first step.
Mark Laurie, director, NCASS, said: “The proposed
changes, and in particular the proposed inspection fees
have the potential to change the whole catering
industry; without a small business exemption, they face
significantly increased costs which at best are likely to
be damaging and at worst, unsustainable. We believe
these charges will disproportionately affect small
businesses, who many believe are the catalyst for
economic recovery. Our objections were heard in April
2014 and we successfully influenced policy, and now we
are calling on businesses to help us do the same again
– this time at a European Level.”
NCASS is calling for people to re-sign the petition before
the vote on the 14th April 2015. The revised petition can
be accessed via: www.ncass.org.uk/mobile-cateringhome/articles/eho-mandory-charge-petition-progress
BAUMANN’S BLOG
))
Baumann’s
blog
“Ugly veg” taste the same and
are more cost-effective too
By Baumann’s
Brasserie head
chef John
‘Boy’ Ranfield
Chee
Nearly all Briti
cheese is suitash
for vegetariansble
>> I hate food
waste! Mark
(Baumann) and I
have done a lot of
work with Essex
“I don’t mind cooking
County Council on
with ‘ugly veg’ that’s a weird
the ‘Love Food Hate
shape and I’ll often choose
Waste’ campaign
and, last year, we
second grade vegetables.”
set up a stall in
Chelmsford High
Street cooking with ingredients that you normally throw away.
We made a lovely “Garden Rubbish Soup” made from the skins of vegetables, which
was so good that we actually put it on our a la carte menu, served with edible compost!
I’m always telling the chefs not to throw anything away because we can always use
it for something, even if it’s just for making stock. There’s flavour in everything.
I don’t mind cooking with ‘ugly veg’ that’s a weird shape and I’ll often choose second
grade vegetables. They taste the same and are more cost-effective too.
We have a totally separate vegetarian menu at the brasserie with a wide range of dishes
on it. Vegetarians don’t always want to eat a stuffed pepper so you have to give them lots
of choice like everyone else. Our dishes include Asian curry, wild mushroom, cranberry
and brie filo tart, and local squash stuffed with celeriac, leek and blue cheese.
Interestingly, we do have a lot of vegetarians who eat chicken and fish – only in Essex!!
Happy cooking!
Cheese!
John ‘Boy’ Ranfield
Vegetarian
cheese
>> Cheese is made by coagulating
milk to produce curds and whey, and
the curds being processed and matured
to produce a wide variety of cheeses.
The process of coagulation requires rennet,
which contains an enzyme called chymosin.
The traditional source of rennet is the stomach
of slaughtered newly-born calves but vegetarian
cheeses are manufactured using rennet from
either fungal/bacterial sources or genetically
modified micro-organisms.
There are some cheeses which are always made
using animal rennet, for example, Parmesan
(Parmigiano Reggiano). In order to be called
‘Parmesan’ this has to be produced according
to traditional methods which use calf rennet.
Other cheeses which are always made using
animal rennet include Grana Padano and
Gorgonzola. You can get ‘parmesan style hard
cheese’, and variations of others which are
suitable for vegetarians.
Nowadays nearly all British cheese is suitable
for vegetarians because it is made using a non
animal renneting agent. However, there are a
handful of traditionally made farmhouse cheeses
that still use animal rennet, so if you are in any
doubt you are advised to check with your supplier.
Sweet Potato Crunchies
Chunks of delicious sweet potato coated in a Rosemary and Thyme herb infused
flour. A perfect accompaniment to main meals, sharing platters & buffet occasions.
Features
Dual Cook. Perfect for the busy kitchen - sweet potato ready to cook straight
from the bag! Excellent heat retention
Benefits
Unique in UK foodservice | Suitable for Vegetarians | Can be enjoyed hot or cold
Deep fry from frozen at 180°C for 4 minutes
Oven Bake from frozen 190°C for 10 minutes
Product Code
Pack Size
Target Sectors
GOCR0098
1.25kg
Pub / Restaurant / Travel / Leisure / Hotel / Catering / Education / Healthcare
Barncraig Boreland Road Kirkcaldy Fife KY1 2YG
T: 01592 651525 F: 01592 651547
E: sales@innovatefoods.co.uk
w w w . i nnovat efood s . co. uk
Golden Crumb is a product brand of Innovate Foods
APRIL 2015 37
SPECIAL PRICE IN APRIL*
®
BRING OUT
THE BEST
hellmannsbest.co.uk
Try Hellmann's Mayonnaise
in our Choconnaise Cake
Ingredients: serves 10
Method
275g
275g
225g
1. Preheat oven to 180ºC/375ºF/Gas Mark 5.
200ml
50g
5ml
5g
3
Caster sugar
Self raising flour
Hellmann’s Real
Mayonnaise
Cold water
Cocoa powder
Vanilla extract
Baking powder
Eggs, medium
2. Sieve together the flour, cocoa and baking powder into a suitable
mixing bowl.
3. Whisk the eggs, vanilla and sugar in a suitable mixing bowl until
thick and creamy.
4. Fold the Hellmann’s Real Mayonnaise into the egg mixture. Gradually
fold in the flour and water to the egg and mayonnaise mixture.
5. Divide between two 9” tins or 24 muffin cases. Place into the oven
and cook for 15-20 minutes or until a skewer comes out clean.
Topping
125g
40g
*Offer
applies
to 5L tu
bs
Plain chocolate
Hellmann’s Real
Mayonnaise
6. Make the topping by melting the chocolate and mixing in the
Hellmann’s Real Mayonnaise. Spoon over the cooled cake and serve.
Each serving contains:
Energy
2033kJ
484kcal
24%*
Fat
Saturates
Sugars
Salt
26.1g 4.9g 37.2g 1.0g
37%*
25%*
41%*
*% of Reference Intake (RI) of an
average adult (8400kJ/2000kcal)
16%*
FOOD FOR THOUGHT
Food for
Thought
Feeling sheepish?!
Spring into the new season with these fun cupcakes, which are sure
to drive your customers “baa-rmy”!
Made using Country Range White Marshmallows, simply cover
a batch of vanilla cupcakes with a layer of vanilla buttercream
then arrange the marshmallows on the top
to look like a ‘fleece’.
Send your Food for Thought ideas
to editor@stiritupmagazine.co.uk
Perfect
Prunes
>> We all know the health
(and digestive!) benefits
of eating prunes and there
are lots of ways to enjoy
them, according to the
California Prune Board.
Their website includes a whole host of
delicious recipes, including Prune and
Prune and
Beetroot Relish with Lamb Koftas on
Beetroot
Flat Bread (pictured), Pork and Prune
Koftas
Wellington, and Prune and Chocolate Macaroons.
For all the recipes visit www.californiaprunes.co.uk/recipes.
Feeling fruity?
Try sweet paella
Antony Bennett, executive chef at La
Tasca, has created a sweet twist on a
Spanish classic with a healthy paella
made using apples, cranberries, roasted
hazelnuts, ginger biscuits and fresh figs.
His “Arroz con leche” is packed with
texture and flavour and shows that
healthy doesn’t have to mean boring.
Sweet Paella
For the full recipe visit
www.digitalnewsroom.co.uk/latasca/
healthy-sweet-paella/
Then make a sheep face
from the fondant
icing and stick onto
the buttercream.
Bread
– from
heaven
Vanilla Sheep
Cupcakes
Everyone loves a Lotus
Biscoff biscuit with their
daily cuppa, but did you
know these delicious
Belgian biccies can be
used to make bread too?
To celebrate National
Bread Week (April 16-22),
why not use your loaf and
rustle up some Biscoff
Bread for your sweettoothed diners using
Biscoff
crushed Biscoff biscuits
and ground cinnamon?
The recipe is available online at
www.lotusbiscuits.co.uk/biscoff-bread/.
Bread
‘Kneads’ must!
Love your lamb
Spring is the season for lamb and it’s time to get creative
with this versatile and flavoursome meat.
The New Zealand Lamb website has recipes for every occasion
from Sunday roasts and mid-week meals, to a Friday night
curry, including this one for Italian-style lamb steaks with
anchovy and garlic, with lemon and fennel roasted potatoes.
Visit www.loveourlamb.co.uk for more details.
Stacks of flavour
With National Vegetarian Week taking
place next month (May 18-24), why not
add this delicious roasted vegetable
stack to your menu?
This yummy recipe – from Pilgrim’s
Choice – is a simple-to-make, light
option using peppers, aubergine
and courgette.
For the full recipe visit
www.pilgrimschoice.com
/home/recipes/cheddarrecipes/?id=177.
Roasted
Vegetable Stack
New Zealand
Lamb
APRIL 201539
Introducing
®
MAGGI Liquid Concentrate
The new liquid bouillon for all your uses
ASIAN
CHICKEN
BEEF
VEGETABLE
MUSHROOM
Instantly disperses to make 34 litres of stock
Versatile - can be used at all stages of the cooking process
Gluten free, no added MSG or artificial colours
For your free full size sample
call 0800 742 842
® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.