OCTOBER 2013

THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS GO BAAARMY... for the new Country Range Give a Child Décor Collection a Breakfast campaigncampaign llaunchaunch Tis the season to be jolly (organised)

for the game season

ONON TTHEHE RROADOAD toto streetstreet foodfood success Luxury Mince Pies...

With a rich pastry case filled with luxurious mincemeat and baked to perfection, make Country Range Frozen Baked Mince Pies top of your Christmas list this festive season. From that delicious first bite of sweet, crumbly shortcrust pastry to the last satisfiying mouthful of subtly spiced mincemeat, nothing says Christmas better than a mince pie. Serve as a side with coffee or warmed through with cream or brandy butter. Luxury Deep Dish Mince Pies - 36 x 65g Mini Mince Pies - 64 x 34g

Fully defrost before serving.

For more details call 0845 209 3777 or visit www.countryrange.co.uk For starters... >> As the nights draw in and the clocks go back, many caterers are turning their attention to their autumn/winter and festive menus. Planning ahead is essential if you are to survive the others less fortunate than ourselves. This month, busy festive season so now is the time to make sure for the second year running, the Country Range you have all of the essentials in stock. On page 12, Group, in association with Kellogg’s, is launching we highlight some of the key areas to think about. its Give a Child a Breakfast campaign to help fund school breakfast clubs for children living in At this time of year, game features heavily on many deprivation. We hope you’ll embrace the campaign menus but knowing how to prepare game birds and and help us raise lots of much-needed cash for meat – let alone how to cook it! – can be a challenge. this great cause. For more details, see page 16. Our Melting Pot feature this issue is packed with tips, advice and recipe suggestions to give you inspiration. Happy October! Are you game?! (page 24). While Christmas is a time for over-indulgence, it’s also the season of giving, when we should be thinking of

Ingredients...

Food 20 ON THE RANGE 08 with Nigel Smith 31 NEW FROM 29 FIVE WAYS TO COUNTRY RANGE SIGNATURE DISH USE CAPERS by singer songwriter 11 THE Denise Pearson 37 THE MARKETPLACE MARKETPLACE

Features 15 HEALTH & 19 HOSPITALITY WELFARE Leisure spending Tinned ‘super-food’ remains hesitant 39 FOOD & 05 CUSTOMER Listeriosis guidance PROFILE – The New last-minute INDUSTRY NEWS Coach House 16 EDUCATION booking system Cake International The 4th coffee wave Mintec on frozen veg CATEGORY Free school lunch for all 12 School scoop award Beef and lamb quality Planning FOCUS – Give a child a breakfast Foodservice set to for Christmas grow

Favourites 27 34 ADVICE FROM THE GREEN GAUGE 04 THE EXPERTS 35 COOKS CALENDAR TOOLS OF 24 THE TRADE SOAP BOX THE MELTING POT 32 Are you game? LEADING LIGHT BAUMANN’S BLOG 23 Inspiration for Jo Wheatley – a COUNTRY CLUB fruits of the fi eld. great British Baker

Our editorial partners... Contact us... EDITOR Janine Nelson [email protected] WRITERS Sarah Rigg, Amy Grace SUBSCRIPTIONS Telephone: 0845 209 3777 [email protected] As part of our environmental policy this DESIGN & PRINT Eclipse Creative magazine is printed using vegetable COUNTRY RANGE PHOTOGRAPHY oil based ink and is produced to high www.barrymellorphotography.co.uk environmental standards, including EMAS, ISO14001 and FSC® certifi cation. www.countryrange.co.uk/stir-it-up

OCTOBER 2013 03 COOKS CALENDAR

Soap Cooks calendar... Box by Roger Rant October In season... In

pumpkins celeriac wild mushrooms kale fi gs salsify

1-7 British Eggg Weeek 7-13 National Cake Week www.brritisheggweek.comm www.nationalcakeweek.co.uk Get back in 7-9 The ReR staurant Show, 14-20 Chocolate Week Earls CoC urt, London www.chocolateweek.co.uk the centre! www.therestauru antshow.co.uk 16 World Food Day >> Hy p e r m a r k e t s h av e 7-13 Nationnal Eating Out Week 27 British Summertime ends had their day, it is inncorpporating National increasingly stated in Currry Week 31 Halloween the food retailing press. www.nationaleatingoutweek.com The high cost of fuel, the enormous growth of internet shopping and the quality of local convenience stores have altered shopping habits. November

If we have all we need close at hand, season... In why drive out of town? Now, we see in this issue of Stir it up’s Advice from the Experts about the growth of Street Food. red cabbage quince potatoes caulifl ower sloes brussel sprouts Can we see a revival of town centres if there are enough factors at play? 1 WoW rlld Vegan Day 10 Remembrance Sunday Certainly the vibrancy of street food would be a contributory factor. 4-8 NaN tional School Meals Week 16 World Food Day www.nnsmw.org.uk Another factor to throw in the mix, and 26 British Frozen Food maybe here old Roger is just being an 4-10 Britissh Sausage Week Federation annual luncheon, optimist, BUT I really do believe that www.lovepork.co.uk I see evolution at work. People of all Hilton on Park Lane, London kinds, whether from different races 5 BoB nfifi re Night 30 St Andrew’s Day or economic backgrounds, seem to me to be more comfortable together than in the past? A new dawn for our towns? December In season... In

beetroot white cabbage pears parsnips turnips Jerusalem artichokes

7-8 Great Tastte Festival of Food 25 Christmas Day and Driink, Donington Para k 26 Boxing Day www.festivaloffoodanddrink.co.uk 24 ChC ristmas Eve 31 New Year’s Eve

04 OCTOBER 2013 CUSTOMER PROFILE STARa iinn the makiingng

“Fish and pastry are my speciality and I’m spoilt for choice with the bounty of ingredients we have here in Devon.”

>> A talented Inn Mayy of thhisi yeeaar,, he ttoooko thee maakikingng mayayoonnnnaaisse.e He allwawayyss chef who helped his heellm of TThhe CCooacch HHoousu e rreeststauauraranntt usu eded to bbuuy whw olole fi shsh andnd filleet former boss secure atat Kenntit sbs uury Grraanggee, a bbeaauuttifuulll y them himsselff. FFilletetiing fi shsh is quiite In May of this year, reestoro ed Vicctotorir an coouunnttryy houousee hootel a skill and mmakekes a bib g diifferereencee two Michelin stars Thomas took the helm of inn Norrtht Devon, aand he is lloovvingg the to theh presesentatiion of thee fish.h is hoping to achieve chaalleenge off rununnningg thih nggs his waw y.y The Coach House restaurant the same success “MMost chhefs tennd to buy fi shh which “Fiish and pasttry are my speciialityy andd haave been scalede , guttted andd – in his own right. I’m spoio lt for choice with the bouo nty of fi lleted but doing it yourrses lf meae nss Although Kentisbury ingreddients we have here in Devon,n ” you teend to spend moore time over Country Range Grange only opened fi ve says Thoh mas. “Our fish and seafoood it andn as a result it lol oks neater. cuustommer Thoomam s come from Lundy Issland just off the months ago, it has been CCarr, 29, was the AfA teer all, fishmono gers are paid byy NNorth Devon ccoasst,t and one of my hhow fasts they can do it annd thhe fl essh such a big success that head chef at faf vvourite dishes on thhe menu at the iss often rippped as a consequennce.” the owner is already Rests aurant Nathan moment is mackerel with Lundy crab, feennel and samphire – it’ss literally The Coach House is alreae dy talking about opening Outlaw in Cornwall fl ying out of the door. Also on the receeivving raave revviewss, mmost other similar small when it was awarded mmenu is Lundy loobster coc cktail made notably in the Fini ancic al Timmess, boutique hotels – with the prestigious two with smoked mum sseel mayonnaaise, annd Thomas is fi nding himsself moree Thomas heading the stars. But now, after which I made one day when I was and moree in demandn . HHe has his mmucking arouund in the kiitchen. It fi rst food festival in thee baga , writes restaurant side of the four years of working works brilliantlt y with loobster!” a montthhly recipe column fof r Nortr h business. with the famous Devon Lifee, has done sevverala radio Manyy of Thomas’ skills with fi sh and inntervviews and is hoping to appear In the meae ntimee, Thomas has set TV chef, Thomas seafood were honed during his time on Saturday KiK tchen very soon. hih s sights on gaininng soomme formal is stepping out of working with Nata han Outlaww. Not bad for a boy from Birmmingham recognitioon for his efforts. Nathan’s shadow He explaiinss: “Nathaan was parrticulara ly who fof und himsellf at caterring “MMichelin stars are every chef’s and going it alone. good at fi sh preparatit on – as well as college after failing his maths GCSE! ddream but they involve a lot of hard Says Thoomas:s “I originally work and you are also dependn ent on wannted to be a soco iaal worker the servicce,” heh continun es, “so my but I did dn’t get a grade C in fi rsr t aim is to bbe awarded a Bib mmy maths GCSE so I couldn’t Gourmand (the Michelini Guide’ss go to college. Catering designation for restauurants offering college waas the next best ‘high quality dining at an affordable thing as I did a lot of cookking price’).) That’t s exactly wwhat I’m ata home with my mum. trying to dod here and we don’t have any mains over £20.0 “After that, I worked in a café for two years but I got to the “It has been great to have a blank point where e I couldn’t fry cannvas and be able to put my own Many of Thomas’ skills with fi sh and annother egg so I got a job as sts amp on it.. When I workkeed for a KP at the best hotel in Nathan he wwas the one who got all seafood were honed during his time Woolacombe andd stayed of the credit so it’s vev ryy rewarding working with Nathan Outlaw. there for four years.”. to be abble to do it in my own rir ghg tt.”

OCTOBER 2013 05 Piñata cookies Ingenious The Baking Collection: ingredients Dark Chocolate Chunks 41% Dark Chocolate / 750g to tantalise tastebuds Milk Chocolate Chunks 24% Milk Chocolate / 750g White Chocolate Chunks 21% White Chocolate / 750g Sweetenweeten your profi profits ts with the NEW Ingredient s DarkChocolateMiniDrrk Chocolate Mini Dropops Collections from Country Range 50.9% Dark Chocolate / 650g When it comes to creating cakes and desserts, Country Range Milk Chocolate Mini Drops 28.9% Milk Chocolate / 650g has got it covered. From cupcakes to cookies and desserts to doughnuts, life is sweet with our new Ingredients Collections. White Chocolate Mini Drops 23.6% White Chocolate / 650g Ideal for all catering sece tors, these collections will Crystallised Ginger Cubes add the perfect fl avvours and fi nishing touches to 8-16mm pieces / 650g your sweet offerinngs. They are competitively Made with Belgian Chocolate in a bake stable priced and are packed in easy-pour PET chunk/drop format they are a delicious containeerss in a mamanaageaba le packack size.sis ze. ingredienrededientft for muffinfi n sas and cookiess. Chocolate lollies

The Décor Collection: Ice cream cone biscuits Meringue Granules 5-8mm granule size / 350g Mini Milk Chocolate Beans TheThe FrFruituit 8mm in size / 875g Collection: Mixed Chocolate Coated Natural Apple Rice Balls 550g Pieces 650g Gold Balls Natural Banana Uniform size – 5mm / 465g Pieces 650g Silver Balls Natural Blueberry Uniform size – 5mm / 465g S’mores brownie pie Pieces 650g Mini Chocolate Coated Rice Crisp Natural Cranberry Uniform size / 400g Pieces 650g Non Pareilles (100’s & 1,000’s) Natural Orange 875g Pieces 650g Milk Chocolate Popping Candy Natural Raspberry 850g Pieces 650g Coloured Sugar Strands Natural Strawberry 800g Pieces 650g Mini Lemon Jelly Slices Freeze Dried Whole 320g Blackberries 95g Vanilla Fudge Cubes Rocky road brownies 10mm / 650g Freeze Dried Whole Raspberrberriesies 95g Dark Chocolate Vermicelli 800g Freezee Dried Strawbberry Slices 95g Chocolate Flavoured Vermicelli 800g Freezee Dried Whole Mini Pink & White Marshmallows Bluebeerries 125g 500g A healthyy product which can Mini White Marshmallows be used dried or rehydrated, 500g these nattural fruit products have an inntense fl avour, Great for patisserie items, cakes, tarts, a high fruit content and biscuits, doughnuts, confectionery, are a cosst-effective ddessertsti includ lding ice cream and yoghurts. alternativve to fresh fruit. NEW FROM COUNTRY RANGENGE New Choux Pastry Treats

COCKTAIL ...ensure you serve up HOUR perfect éclairs and >> The party season profi teroles every time. wouldn’t be complete without cocktail >>>> NNothingothing bbeatseats a chocolate Mini Chocolate Éclairs & Chocolate Éclairs sausages on the éclair as a delicious sweet treat. • MiniMini ÉclairsÉc (1 x 108) 11.7g each buffet menu. The combination of chocolate • Chocolate Éclairs (1 x 45) 32g each Frozen Profi teroles with Chocolate Sauce This month, Country Range is and fresh cream makes it • (1 x 24) 80g each launching new Cocktail Pork diffi cult for most people to resist! These three delicious choux pastry treats are all fi lled Sausages (32s) to make sure your Made from choux pastry, éclairs date back to 19th with dairy cream. Our éclairs are supplied ready-to-eat bash goes off with a bang-er! century France, where they were called “pains à topped with rich Belgian chocolate and our newly Perfect for buffets or as a snack witth la duchesse” or “petites duchesses” until 1850. launched frozen profi teroles come with a separate dips, they are available in 2.27kg Making your own choux pastry though can be serving of Belgian chocolate sauce. boxes and contain approximately quite tricky and time-consuming, which is why 162 sausages per box. To serve, simply remove from the packaging and allow Country Range has created Frozen Mini Éclairs to defrost in a refrigerator for approximately 1-2 hours. Cook from frozen – simply deep and Frozen Chocolate Éclairs to ensure you For the profi teroles, the sachet of chocolate sauce fry at 180°C for 5-6 minutes. serve up perfect éclairs every time. should be placed, unopened, in a bowl of warm water for about a minute then squeezed over the profi teroles. Festive fancies The sauce can also be served cold. >> With the Yuletide season fast approaching, Aneesha wipes away it’s time to stock up on mince pies! NoN Chhrrisistmaas mene u iss coommpplete e wiwiththoout a mincn e pie to rouund the competition! off tthe meal, and the new ffrozen fuullyy bakeed >> Budding artist Aneesha Grewal, 16, miince pies from Country Range are has cleaned up – after winning our Design an absolute must. a Christmas Napkin competition. We were inundated with entries from young and old, and Aneesha, who is the daughter of one of our customers, scooped the top prize of an iPad Mini and £25 app voucher with her quirky reindeer design. Aneesha’s design incorporates the names of all the reindeers using the lesser known name of Donder. This reindeer is more commonly known as Donner and ...baked to perfection accordinggp to www.claus.com is the most disciplined reindeer! and lightly dusted Her ddesignesign has been replicated on napkins and thetheyy are nowow avaavailableilable to order natnationwide.ionwide. with sugar. For everyvery case sold, CCountryountry Range will donateonate 50p50p to children’s Rich pastry cases fi lled with luxury mincemeat, theyy aree baked charityty Rainbow Trust, to perfection and lightly dusted with sugar. whichh pprovidesrovides Simply remove the pies from their outer packaging and allow emotionaltional and ppracticalractical to defrost in a refrigerator for a minimum of six hours. supportort to familiesfamilies who hhaveave a cchildhild with Ensure the product is completely thawed before serving, and a life-threatening-threatening serve with lashings of brandy butter or cream. or terminalrminal illness. The range includes: For every case sold, Country Range • Luxury Deep Dish Mince Pies (36 x 69g) will donate 50p to children’s • Mini Mince Pies (60 x 34g) charity Rainbow Trust...

08 OCTOBER 2013 Q. How do you save time? A. Bottle it. 3 01 2 s r Ma /© s gn desi /

www.mars-foodservice.co.uk

You can now follow us on Twitter at: @MarsFS_UK Belvita Breakfast are delicious, crunchy biscuits made with Worth wholegrain £56m** in the UK Rich in cereals Source of vitamins Source of fibre and minerals No colours or Source of calcium and vitamin E preservatives Belvita Breakfast, No.1 Healthy Biscuit in the UK * Quick and convenient Delicious crunchy biscuits made with wholegrain Rich in cereals and a source of fibre

*Source: Nielsen MAT 28.05.13 **Source: Nielsen MAT 15.06.13 *** When eaten as part of a balanced breakfast to include a piece of fruit and a portion of dairy. OV8306

NATIONAL CURRY WEEK

7th–13th October IndianIndiaanan rrestaurants,essttaaauuraur nttss,, ppupubsubbsbsas aandd ccacanteensteeeneeeenns ththroughouthrroouo gghhoouutut thehee UKU KwK willw beb holdinghoholddindi eveventsntstssa aand funu chachallengeshalleallen s Products Size tot promote IIndian food dduring Nationalon Curry Week.e Chicken Tikka Masala 350g Don’tonn’ miss out. Create your own festival of curry to Chicken Korma 350g celebrateceleeb with our range of authentic ethnic dishes. Beef Madras 350g OrderOOr your 4 greatgrereatea productss aanand get a freereeee POS pack*.k*.k Roasted Vegetable Jalfrezi 340g

**I IncludesIn ud s poposter,osteostter,tertte , tentnt cardsardsrdsdss anandndd pplacece matsmats.atsts.tss.

For more information call 0161 495 4000 or visit us online at www.tafc.com

10 OCTOBER 2013 THE MAMARKETPLACE

Delice de France’s Cooks&Co have launched launches delicious new products, range 10 litre extensions and cooking better- than- wines ever recipes. >> Cooks&Co, the RH Amar- owned professional chef and caterer ingredients range, hass added 10-litre size red and white cooking wines to its Sweet & popular range of cooking wines. The introduction of the 10-litre size cooking savoury wines responds to an increasing demand from foodservice clients for greater economies on large usage ingredients such as cooking wine. innovation The 10-litre size wine completes Cooks&Co’s >>Delice de France’s current offerings of white and red cooking wines dedication to developing in 2-litre and 3-litre PET easy pour bottles. trend-led products has seen • Salted Caramel Flowerpot Muffi n – In sweet bakery, Delice de France has Previously Cooks&Co cooking wines were the launch of delicious new responded to the current craze for French dispensed from bag-in-box but the new PET products, range extensions fl a v o u r s b y c r e a t ing a delicious limited- format with an advanced pouring mechanism and better-than-ever recipes. edition Salted Caramel Flowerpot Muffi n, helps eliminate product wastage from drips complete with an indulgent gooey salted The new launches include: when the tap is turned off. It also allows chefs caramel fi lling. This popular French to more easily measure quantities for portion • Soft Khobez Flatbread – Research has fl avour has its origins in Brittany and control as well as simply being able to see shown that more and more consumers was popularised by the famous pastry how much product is left for reordering are now interested in world fl avours, chef Pierre Hermé, who invented a salted purposes. An additional benefi t of the pouring particularly French and North African caramel macaroon. Perfect for the growing mechanism is that it reduces the intake of cuisine. The traditional Lebanese bread afternoon tea occasion. A Salted Caramel air when the cooking wine is dispensed can be used to create a range of different Cupcake has also been added to which better preserves the quality of wraps, or alternatively as a ‘tear and the Happy Days Cupcake Collection. the wine for longer. share’ accompaniment to dips. • New-look Cupcakes – The Very Berry Anne-Marie Cannon, product marketing • Pre-fi lled Paninis – The new-and- & Friends range includes a Wild Berry manager, Cooks&Co, says: “Our cooking wines improved range of paninis have been Cheesecake variation topped with a are very popular in the professional kitchen. infl uenced by popular European fl avours blueberry, Carrot Cake sprinkled with With 4.2% alcohol content while exempt from VAT with an emphasis on fresh ingredients, walnuts and Belgian Bliss now topped they offer a high quality, great value wine for the making them even more appealing. Buttery with white, milk and dark chocolate preparation of ever popular wine-based sauces béchamel sauce, fresh tomato slices and balls. The Happy Days range includes and casseroles such as beef bourguignon and improved ingredients, such as maple-cured a Vanilla Iced Cream version with a coq au vin or lighter summer dishes such as bacon, make these lunchtime favourites chocolate fl ake, which mimics the look the ever popular moules marinières.” even more irresistible to consumers. of a 99 Flake ice cream. PICK UP A PANIZZA! >> Pan’Artisan, producers of frozen, full and part-baked, dough- based products for foodservice, has addeddded thethe ‘Panizza’Pa to its range. The innovative ‘pizza sandwich’ offers complete convenienceonvenience for those wanting to serve food on the move that follows the popular pizzazza trend. Richard Jansen, MD of Pan’Artisan, explains: “It’s hhand-and- made from two 7” thin crust pizza bases that havee been fi lled and sandwiched together with popular pizza toppings. These are then quickly frozen ...high quality, great value wine and packed ready for the caterer to use. All they have to do is defrost prior to for the preparation of ever popular service, place straight onto a contact wine-based sauces and casseroles... grill and it’s ready in 2½ minutes!”

OCTOBER 2013 11 CATEGORYCATEGORY FOCUSFOCUS

‘Tis the season to be jolly (organised)!

>> With the festive season a matter of weeks away, now is the time to be fi ne-tuning your Yuletide menus and making sure your store cupboards are fully stocked with all the Christmas dining esssentials. Once the party season is underway, you won’t cuts can be expensive at this time of year, there have a minute to stop,p so it pays to be well- are a range of alternative beef and lamb cuts organised. With every caterer clamouring after that will enable chefs to satisfy their customers thhe key festive ingredients and tableware, while keeping costs down. These alternative it’s also imperative that you order enough of cuts can be wonderfully tasty, especially when everything to make it through this busy period. slow-cooked using the sous vide method. Make sure your menu includes plenty of options Sous vide cooking, which involves vacuum and price poinnts – and remember to add thosee packinng cuts of beef and lamb and cooking at essential fi n i s h ing touches to make it a meal low tempm eratures in a water bath, helps chefs to remember. to manage portion control while ensuring the consistency of the meat. It also makes service Soup-er starters a lot easier because it allows chefs to prepare food portions inn advance and it’s a very During the winter months, many dinere s cost-effective way of preparing meals. are looking for a hot and heara ty starter to warm their cockles – and soup Some suggestions from EBLEX – the is therefore a must on your menu. organisation for the English beef and sheep industry – from its ‘Master Chef and Master Not only does it represent great value Butcher’ series include: ...alternative beef and lamb foor your cusstomers, from a caterer’s cuts will enable chefs to satisfy perspective, it also offers a great • A Chuck Eye ‘Centre Cut’ Joint – sous vide profi t margin. cooked in a water bath for 48 hours, oven their customers while keeping roasted for six hours, sliced, pan sealed and costs down... Naomi Padfi eld, channel marketing fi n i shed in the oven. Serve on the plate sat manager at Unilever Food Solutions, on a bed of creamy mashed potato and served exxplains: “When planning for Christmas, with seasonal vegetables. it’s important that chefs offer their customers good value. After all, it’s the • Boneless Rolled Breastt of Lamb – when rolled seasson of goodwill. And, soup is not only a and cut into square portions, can be used to popular option, but it’s also cost-effective. create a main course dish. Alternatively, sheep’s But that doesn’t mean it can’t be stylish. ricotta cheese placed between two thin slices of the lamb breast, will create a delicious “We hah ve a wide range of Knorr Soups. Ravioli of Lamb Breast starter dish. From thick and chunky 100% fresh soups to ouru Knorr 1-2-3 dehydrated and classic Similarly, pork offers a tasty and vaarieties, there’s sommething for everyyono e.” cost-effective alternative. Tomato, MuM shroom, Minestrone, Leek and Says Tony Goodger, BPEX foodservice trade Potato and Chicken tend to be the most manager: “Pork lends itself well to both formal popular fl avours and a simple swirl of and buffet style occasions, offering busy cream makes a great fi nishing touch. kitchens the fl exibility needed to cater for all types of diner. It is also a great fl avour carrier, MeatyM issues working well with other festive ingredients to Manan ging meat supplies and provide menu variation.” chchoosis ng cuts wisely to provide A pork roast will be hard to beat as a Christmas ene ticing menu ideas is the key to the showstopper. Using quality forequarter cuts that success ofo your Christmas offering. can be cooked loongn and slow will enable chefs to WhenWhe planning your Christmas maximise budgets, as well as preparation time in order to serve up tender and tasty dishes during menusmenu it’s also good to offer an a busier thah n average service. alternativealtern to turkey. Tony adds: “Pork belly and shoulder are ideal in BBeeef and lamb dishes are always popular during that they are largge enough to feed big parties yet tthe fef sts ive season, and, although sos mee prime can be broken downn into smaller portions for

12 OCTOBER 2013 CATEGORYCATEGORY FOCUSFOCUS

...buffets afford more fl exibility and a strong profi t opportunity... more formal options. For example, pork belly can be roasted whole or cut into blocks, tendrons or slices and served with a variety of ...the vast majority of people seasonal glazes, sauces and accompaniments. Excellentt festive are happy to indulge in ideas include ‘Pork Belly Blocks with pudding at Christmas... Orange and Maple’, ‘Roast Pork Belly with liikely to Chilli, Lemon and Thyme’ annd ‘Slow Roasted spend more when they eat Pork Shoulder with Blonde Beer and Shallots’.” out. We all know the popularity of confectionery brana dss such as Toblerone Brilliant buffetss over the festive period with adults and children alike, and our cakees allow catererss While the scale of the parties and to cash in and bring this brand apa peal to the nature of the food served might their menus with minimumm effforo t.” have suffered a downsizing since the prre-e receession heyday, workplaces With the added bonus of being gluten-free, and families still want to mark the Almondy also takes the headache out off occasion with a memorable occasion catering foro special dietaryy needss durinng aligned to their particular budget. the party season. While the full Christmas roast with Ice cream ceentred desserts account foro 53%% all the trimmings remains a fi rm of the 800million desserts consumem d in the UKK, but they still remain a largelly untaapped favourite, there is an increasing source of revenue byy operatoors. trend towards Christmas buffets Recent research commissioned by Kerrymaid which afford more fl exibility and a Angelito found that 85% of respoondn ents had strong profi t opportunity for caterers. eaten an ice cream sundae in the past 12 In response, fi ne food distributor RH Amar months, with 88% expecting their consumption has worked with its brands to create to increase in the coming year – indicatinng Christmas menu solutions. They have created scope for a consumer trend. Furthermore, a range of buffet menu ideas and fi n ger food 59% of respondents agreed tht ey would choose offerings based on Cooks&Co’s Antipasto a sundae as a snack if they were more readily range that includes 1kg plastic jars of Mixed available and 40% wow uld chhoose to snack on Antipasto, Grilled Red Peppers and Long Stem a sundae instead of cake or sweet treat. Artichokes. Adrian Couo lter, developmene t chef for Kerry Christmas is the key time for caterers to Foodservice, comments: “The increased squeeze as much profi t as they can, hoh wever, popularity of ice cream sundaes on dessert Go crackers it is also a highly competitive time of year so menus iss following the trend in out-of-home No festive table is complete focus must also be on delivering a sense of dining for personalisation of food options; ice without Christmas crackers. value for money to the customer. A great way cream sundaes allow consumers to choose Similarly, festive napkins and tableware to achieve this and ensure a venue becomes a their own fl avours and toppings. are a must. Country Range has a wide Christmas ‘go to’ destination, is by offering a “Caterers can really broaden their desserts selection of designs to suit all budgets. free experience to customers. This experience menus, serving nostalgic favourites such as may be in the form of a sharing antipasti a Knickerbocker Glory, indulgent Cookies and Get minted platter, some antipasti on cocktail sticks, Cream, or a refreshing Lemon Meringue.” or a free glass of mulled wine. After dinner mints with coffee add Well-presented desserts will also the perfect fi nishing touch to a festive dinner, so be sure to stock up in advance. Delicious desserts win you business, says Julia Jones, Plain Mint Chocolate Neapolitans from Even if they refuse pudding for the head of customer marketing, Country Range are a popular choice. rest of the year, thhe vast majority Mövenpick Ice Cream. of people are happy to indulge at Christmas time, so make sure you “The festive season is an ideal opportunity to Get saucy have a comprehensive desserts menu. showcase the quality of your selection using Don’t forget to stock up on show-stopping presentation that truly sets condiments and sauces. When it comes to Christmas profi ts the Cranberry you apart from the crowd. For example, try Sauce, Bramley Apple Sauce and brand-power of confectionery products rule presenting ice-ccream differently – perhaps as Cumberland Sauce are all top Christmas annd operators can maximiise the sales season a cylinder or a quenelle to make for a point of sellers – so make sure you don’t run out. through confectionery-inspired cakes to cater interest – and consider decorative touches for the phhenomenon that ppeaks during the with accompaniments such as coulis, Christmaas period. crushed nuts or fresh mint tips. Similarly, Perfect roast spuds Confectionery-inspired cakes are always keep the presentation of food on the plate Cook your roast potatoes and a hit, claims Andrew Ely, managing director uncluttered to showcase dishhes in thheir parsnips in duck or goose fat for of Almondy: “Chrisstmt as is the time when best light – a tart should be sliced precisely delicious veggies every time. customers are open to indulgence and are and a scoop of ice-ccream perfeectc ly roundd.”.

OCTOBER 2013 13

PȾɏ-Pɛԯiʝȸeɍ ʖntɛ 12 ʂʙiȪeɡ

Indulge in a sweet treat this Christmas

Our Yule Log is chocolate sponge cake split, filled and covered with chocolate fudge icing decorated with sweet sugar dusting.

Please contact your account manager for more Christmas treats

A crisp chocolate digestive biscuit base topped with layers of white chocolate and Irish cream mousse, meringue pieces, chocolate sauce and malt balls.

Individual moist sponge puddings topped with syrup, strawberry jam, sticky toffee and treacle sauce & don’t forget our spotted dick pudding.

A white chocolate mousse with raspberries and raspberry sauce in the centre on a digestive biscuit base; decorated with raspberry sauce, raspberries and blondie cubes, sprinkled with white chocolate flavour shavings. HEALTH & WELFARE

NewN listeriosis Tinned ‘super-food’ guidanceg fofor hospital for the elderly ccaterers >> The Food Standards Agency (FSA) is in the ...the good news is you don’t have to be process of developing guidance to help prevent a super-chef to make the right choices hospital caterers reduce for the people in your care. deaths from listeriosis. LiL sts erriosis is theh fooo dbborne illl nesss caussed by listeria andd is relatit velyy rare – butu it cac uses morre ded ata hs from foodo pooisooniingg in the UKK thah n oto her fooodo boorne bub gs. Vulnnere able grooupu s off theh poppullation are ata increased rir sks andd many caases are associatedd wiw th chih lll ed reaady-to eat foods.. BeBetwween 200000 and 2009, the annual nuumbere of labooraatoory-cconnfi rmr ed >> One of the biggest issues Here are a few of their suggestions caasees ofof listet rir ossis moro e thann doublled for care caterers is providing from their ‘Eating well when frromo 114 to 2334 cases in the UK. nutrition to poorly patients you’re over 70’ guide: Inn 20112, theeree weere 184 labooratoory- or elderly clients who have coconfi rmed caases, which remmains Breakfast Oven or microwave elelevvattedd (moorer thaan 505 %)% above little or no appetite. lelevelss obsere vev d inn thee 1999 0s. • Toasted crumpets • Fish pie with steamed So while other sectors struggle to cut with jam and a glass broccoli The AgA encyy aims to redduce the number down the fat in their dishes, for care of cassess of listeriosis in the UK by the of fruit juice • Cottage pie with canned caterers it is an essential source of year 20115 tht roough the Liisttere ia Rissk • Porridge oats made or frozen peas energy, more so than any other nutrient. MaManagemementn Programme. with milk, topped with • Aberdeen Angus steak ThThe prograr mme will focus on best The Royal Voluntary Service, in conjunction canned prunes and ale top crust pie prpraca tice in reelatit on to prroviding with top nutritionists, has devised an easy • Toast topped with with mashed potato fofoodd to vuv lnl erablee patients and wiw ll eating plan for you to follow when cooking mashed banana up the appropriate food for the elderly. • Quiche Lorraine with prprovidi e praactit cal suppport fof r sttaff • Fruit nut and seed muffi n vegetables inn hospitalss and similar healthcare And the good news is you don’t have with sunfl ower spread ese tat blishmmentss who have to be a super-chef to make the right Snacks reresppono sibilil ty foro providid ng foood to: choices for the people in your care. Hob or microwave • Soreen fruity sliced malt • Pregnant womene and their unbn orn Canned fi sh, tinned vegetables, and • Chunky beef and loaf or banana loaf with and newlw y delivered infants cheese and nuts have emerged as the vegetable or Tuscan sunfl ower spread • People aged 60 years andd over staple stars of any menu to be served to bean soup • Hot milky drinks like with weae kened immuune syystemsm the over 70s, tackling everything from • Pasta sauce with grilled Ovaltine, hot chocolate constipation to confusion/depression vegetables on pasta and Horlicks with a • Peeople with weakkenned immunu e and muscular weakness. digestivestive bbiscuitiscuit systsystems duduee to iillllneesss , diseease • Canned stewed steak or mede ication The very best dietary source for the and meaty gravy • A spreadread ofof MarmiteMarmite or elderly is oily fi sh which helps to maintain with green beans peanutnut butter on toast LiL steriosis s has a signg ififi cannt pup blb icc heh alth and ecoonomim c impact healthy bones and muscle strength, while • Canned chunky chicken • Nuttyty or fruityfruity yogurt beb cause of its high hoh spitalisation vitamin C and zinc, found in fresh fruit, and vegetables nuts, dairy and seeds will help to prevent Sweeteet TrTreatseats and mortality ratee. Most people infef cted with liisteriaa are hospip taaliised pressure sores and infection. Simple suppers • Applele or blackberryblackberry ana d apa prroxo imata ele y a thiri d did e. crumblemble Calcium supports normal blood clotting • Toast topped with tinned ThT e did seasa e costts thhe UKU economyy and to stave off osteoporosis, a common mackerel in tomato sauce • Cannedned fruit with jelly an ests imattede £24245mili liionn a year. condition in the elderly. Canned salmon, or canned wild red salmon • Cookingking aapplespples stewestewedd dark green vegetables and cheese will • Scrambled eggs or in a ssaucepanaucepan with help with this. sliced ham on toast sugar,ar, served Iron is an essential part of haemoglobin with grilled tomatoes withh ccustardustard in red blood cells which carries oxygen • Fish cakes with • Clottedted creamcream around the body. Defi ciency causes carrots and peas rice puddingpudding The FSA aims to reduce the anaemia. Good sources include red meat, • Jacket potato with number of cases of listeriosis offal such as liver, dark green leafy baked beans and vegetables, pulses and some cheddar cheese in the UK by the year 2015... dried foods.

OCTOBEROCTOBER 20201313 15 EDUCATION Manchester school first in UK to scoop food award >> A Manchester academy has become the fi rst school in the country to receive a new national award for excellence in children’s food. Schools are cooking up lots of treats for National The Manchester Health Academy in Wythenshawe has been awarded the fi rst Children’s Food Trust Award – given to schools and childcare providers who School Meals Week.... can show how they are championing healthy eating and nutrition for children. The national accreditation scheme is designed to help schools and early FREE SCHOOL LUNCH years settings show parents their commitment to helping children eat well. The Children’s Food Trust Award is open to any school FOR EVERYONE! or childcare provider.vider. For more information visit: >> Schools across England and Wales www.childrensfoodtrust.org.uk/awardoodtrust.org.uk/award are cooking up lots of treats for National School Meals Week next month (November 4-8). The main event this year is ‘The Great School Lunch’ andnd organisers, the Local Authority Caterers Association, are urging school caterers to provide a FREE meal to every pupil in their school who wants one on one day during the week – so they can see just how good they are. There are lot of resources and advice to support NSMW activities on the event websitebsite The national accreditation www.nsmw.org.uk and you can also followw the news on Twitter @NSMW or Facebook.k. scheme is designed to help schools and early years settings “...breakfast clubs are widely regarded as a cost-effective way to Give a Child a Breakfast tackle child hunger...” >> Country Range Group and Kellogg’s campaign to give kids the best start to the school day. Following our hugely successful We will be awarding grants to 32 as many children as possible campaign last year to help school breakfast clubs – across the best start to the day.” provide nutritious breakfasts the UK – to help provide the food Helen Lewin, nurture leader at for the nation’s needy kids, and equipment they need. Barrowford School in Lancashire, we’ve decided to run it again. Research shows an incredible which received a grant from The Country Range Group (CRG) one in seven children go to school CRG earlier this year, said: has once again joined forces on an empty stomach or having “We are so grateful for the grant. with Kellogg’s to “Give a Child a eaten inappropriate food. It is We couldn’t run our nurture group Breakfast” and we’re hoping estimated that a million school as successfully without it. to enlist the help of all of our children go without a proper “The breakfast allows a time customers throughout the UK. breakfast each day – that’s more where children can sit and eat For every case of Corn Flakes and than the combined population together talking about their Rice Krispies bought between of Liverpool and Glasgow – and day ahead or any worries they October 1 – November 29, that number is on the increase may have – it’s amazing what Kellogg’s and Country Range according to teachers, as families conversations we have at Group will donate four breakfasts are hit hard by the recession, breakfast time and I really per case to a local breakfast club. unemployment and benefi t cuts. believe it sets the children Louise Hanlon for Kellogg’s said: off well for their day. Last year, you helped us “One in seven children go to “It also feeds children that to fund an astonishing school hungry making it diffi cult haven’t had breakfast at 50,000 breakfasts – and for them to concentrate and home and would go hungry this year we’re hoping learn in the classroom. We are until lunchtime if it hadn’t delighted to be working with CRG been provided, which would to smash that target this year to extend the breakfast impact on their wellbeing and fund 68,000 meals. club programme so we can give and learning.”

16 OCTOBER 2013

C s ru ce nc ® ie flo hy s p te at little Malteser la ing oco in creamy milk ch t
A huge new product launch from Maltesers®, the third largest UK chocolate brand* t
Supported by a £4 million launch and bespoke TV campaign t
Reinvigorating the Block category, bringing in new consumers Stock up now!

Maltesers® and Teasers® are registered trademarks ©Mars 2013. *Source: SIG Grocery impulse Outlets ex MOL & AOI, Value Sales, Total Chocolate, 52 w/e 1st December 2012.

HOSPITALITY

FOODSEERVICE INTEELLIGENNCEC FROM

Prepare for the 4th Wave of Coffee – but don’t put the kettle on! >> Over the past few years Allegra has talked about the 3rd wave of coffee shops as we witnessed the growth of artisan independent operators provide a real challenge Consumers feel the most to the branded chains. This hass now reached a poiint where two optimistic about their disposable developmenntss have led us to descs rir bing the 4th wave: income since the Tracker began in 2011 1. Tesco set up Harris+Hoole in partnership with the owners of Taylor St. Baristas. Designed to be an independent style chain where the The wheels are turning, staff have no uniforms and the design of each store is different, this move changes the game for both but consumer spending on leisure supermarkets and the coffee shop chains. There are now nearly 20 Harris+Hoole sites, with Tesco rolling remains hesitant to take off them out into their own stores – Tesco Metro in Tooley St and Tesco Extra in Watford. An artisan coffee shop >> C o n s u m e r c o n fi dence is growing and behaviour is chain owned by Tesco – it changes the landscape! beginning to change, according to the latest Deloitte 2. Tapped & Packed is a chain of three Consumer Tracker. coffee shops which have no branding, although they all look the same. This might Consumers feel the most optimistic Jon Lake, a corporate fi nance director sound really strange, but the photo below shows a about their disposable income since the in the licensed retail group at Deloitte, coffee shop with no name or signage, apart from a Tracker began in 2011. Confi dence has added: “Consumers have been bike and the street number of the store. As there are been bolstered by an improving reluctant to cut back on eating out now three of these stores in London, they are a chain, economic climate and a reduction in and the slow return of consumer but they have no branding, even customers don’t consumer concerns about debt which confi dence will be welcomed by know what they are called! (www .tapcoffee .co .uk) has nearly halved in the last year, from the restaurant sector. So watch this space – the -15% in Q2 2012 to -8% in Q2 2013. “Of particular interest is that while the As a result, consumers are showing a consumer drive for value for money 4th Wave is coming and you slightly greater willingness to spend on remains strong, those operators and don’t need a kettle! non-essentials, such as leisure activities brands who consistently deliver quality and net spending on short breaks and of product and service are being eating out rose by four points to -13%, rewarded by a loyal consumer and compared to -17% this time last year. better relative market performance.”

Help diners “pounce” on your tables >> Restaurateurs looking to secure last-minute table bookings can now enlist the help of a new online service. So what is the 4th Wave? The 4th wave of coffee is using different brewing methods to produce fi lter TablePouncer, the UK’s fastest-growing real time and insert bookings directly into coffees rather than espresso-based drinks like last-minute restaurant bookings website, the ResDiary instead of confi rming them Cappuccino or Latte. The science of coffee is already has joined forces with reservation and via email or SMS.” present on the fringe of the coffee shop market, with table management system ResDiary in a Selina Dagger, manager at the Salvador and education around origin, roast, grind, dose and brew partnership which will allow restaurants Amanda restaurants, is a fan of the new style all contributing to different coffee experiences. currently to fi ll last-minute tables that As consumers become accustomed to high quality service. “There’s nearly always a point in the would otherwise remain empty. and varying delivery methods in independents, the day when we know we’ll have a couple of expectation to experience the same proposition in Tables are promoted to the consumer with an empty tables spare. We can now fi ll these coffee shops and across all channels where coffee attractive discount on the TablePouncer.com tables through TablePouncer with a healthy is served, will rise. website, with bookings then automatically profi t margin and without the hassles inserted into the restaurant’s diary system. One example is Cold Brew fi lter coffee which provides usually associated with ‘dining deals’. a better experience of the fl avours of coffee as the Patrick Knight, founder and CEO of Table The reservation appears instantly in our ground coffee is steeped for 12 hours in cold water. Pouncer, said: “This integration will make diary and the TablePouncer model, which So watch this space – the 4th Wave is coming and working with ResDiary restaurants so much charges a booking fee to the customer, you don’t need a kettle! easier as we can access table availability in ensures that no-shows are non-existent.”

OCTOBER 2013 19 ON THE RANGE ON THE RRangeange

>> R e du c i n g food wastage is a hot topic in professional kitchens and most chefs worth their salt can create clever ways of using up leftovers. Country Range development chef Nigel Smith has lots of tricks up his sleeve to avoid throwing good food in the bin – and his ingenious recipe this issue shows what you can do with leftover rice pudding. Deep Fried Says Nigel: “Nine times out of 10, leftover rice pudding gets thrown in the bin but, once you’ve tried Rice Pudding this recippe, you’ll never throw it away again! >> Serves 4 “Instead you can make rice pudding bab lls with a crispy brioche coating, which can be deep fried 50g Country Range for a deliciously different dish. I Ingredients Method plain fl our serve them with fresh raspberries 50g Country Range 1. Place the rice, sugar, milk, nutmeg and cinnamon 100g sweet bread and/or raspbberry coulis, which round grain rice into an earthenware dish and bake in a hot oven cuts nicely through the rich, dough (brioche, 1 pint fresh milk for 2-3 hours, or until rice is cooked. Allow to cool. creamy rice pudding. dried and made into 50g Country Range breadcrumbs) 2. Once cool, roll into balls and place them into “It’s a very cheap dish and would caster sugar 12 raspberries to fl our then the beaten egg then the breadcrumbs. make a great pub dessert – plus Good pinch of dress the dish 3. Repeat this again and then deep fry at you can make them in advance CountryC Range 25g icing sugar 160°C until golden brown. which is a nutmeg and cinnamon big help.” Country Range Pomace 4. Dust with icing sugar and serve with fresh 2 eggs, beaten olive oil to deep fry raspberries.

You can also access this recipe using Country Range’s round grain rice by using your smart phone QR code reader. Scan the code or enter the web address in your internet browser window. www.countryrange.co.uk/recipes/?ID=245

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COUNTRY CLUB Get passionate about baking >> This issue’s straightforwardness Leading Light Jo of a busy mother, but an eye for the pretty details, Wheatley was 2011’s Jo’s love ofo baking shines WIN: Signed Jo Great British Bake Off through thiss collection of winner, delighting the more than 100 recipes. Wheatley books A relaxing read judges with her raw Frroom the family bakes whhich We’vve got three ssigned JJoo raised her three hungry copies of Jo’ss book up for grabs. >> There’s nothing like talent, original ideas, and delicious baking boys on, to the Afternoon Tea FoF r yoour chance too win, send unwinding with a good treats for her friends, and the aan email titleed ‘A Paassion for book – and the new each week. mom utthh-watering savoury pies Bakingg’,, along wiith your name, Kindle Paperwhite In her firstt booo k, Jo shares thhe anand ttartts bbaked in her very coontn act details and the name tipss, trricks anndd family recipes owo n AAgga,a, all of Jo’s recipes will of your Country Range Group offers the “ultimate whhicch shs e has ded vveloped in iinsps ire you tot develop your wholesaler to competitions@ reading experience”. heher owown kiitchehenn. Witith the owwn papassion ffor baking. stiritupmagazine.co.uk Onne luuckky reada er will win one of these faantastic gag dgete s, worth over £100. Kindlee’s mosst advanced e-reader has BLUMEN... MARVELLOUS! WIN: Heston higgherr reesolution, higher contrast >> Kitchenware The rangge includes: • Adjustable Rolollinng Pinn Blumenthal toouchscreen, 8-weee k battery life andd • A djustable Meassuring Spoons a pattentedd builtl -in light. It holds upp experts Salter have • M ultipurpose Spatulas Precision tot 1,1000 boooks – so you can tat ke teeama ed up wiw th TV • Profese siional Whih skk your librar ry wherever yoy u goo! Range by Salter chef Heston Blumene thal • O rb Electronin c Scala e by Salter For youru chance to win, simpm ly sennd to create a new rar nge an emaiil tiitled ‘Kindle We’ve got one of each ofo thee above to of kitchhen gadgets give away to theh winnner ofo ouru prrizee PaP peerrwhih te’,, along and bakik ng tools. with your namme, draww – worth a total of over £110! coontact details and The Hestoonn Blumenthah l To enter, simply send thhe nname of yoouru Prrecision rar ngge ensuures kik tchen an email titled ‘Heston Countrt y Range ene thhusu iastts are effef ctively Blumenthal Precision’, Grrooup whw olesallere equipped to create top quality ala ong with your name, to compettitions@ gasttronomim c delights. Each contact deetails and the sts irritupmagag ziine. prp odduct is specifi cally designed name of your Country co.uk to enablb e usu ers to maximise RRange Group wholesaler coc ntrol and ata teention tot dete ail to competitit ono s@ WIN: A Kindle for mooree preciise resulu ts. stiritupmagaziinee.co.uk Paperwhite Closinsi g datee for all comppetitit ons: 31st Octobt er 2012 3.3 All winners will be notifi e d by 30thh NoN vemmber 2013.1 Postal entries for all of the coompetitions can be senent to: Country Rangange Group, PO Boxx 508, Bururnley, LanL casashirire BB111 9EHH. Full terms and conditioonns can be found at: www.cocountryrange.co.uk/s/ tir-it-up- NEW LUCOZADE ENERGY 250ML CHARGER CANS LucozadeLucozade EEnergynergy LucozadeLucozade EEnergynergy OrangeOrange CanCan 224x250ml4x250ml OriginalOriginal CanCan 24x250ml24x250ml STOCK UP NOW LUCOZADE,LUCOZADE, LUCOZADELUCOZADE ENERGYENERGY and the Arc Device are registered trade marks of the GlaxoSmithKline group of companies.companies.

OCTOBER 2013 23 THE MELTING POT Are you game?

Rachel Green is a chef, farmer and food Jason King, head chef at campaigner who is passionate about The Wellington Arms pub game food (www.rachel-green.co.uk) in Baughurst, Hampshire, >> With the game There’s nothing better than sitting (www.thewellingtonarms.com) season in full swing, down to dinner and enjoying I serve my gaame terrine recipe with chefs are “gunning” natural produce such as pheasant, BBrammlley appple cchutneyy, which reaally rabbit or partridge, it’s immensely compplemennts thhe mmeats. to fi ll their autumn/ satisfying to be able to cook with winter menus with game you’ve caught yourself. Game terrine of local venison, tasty alternatives to rabbit, wood pigeon & pork chicken, beef and pork. Venison sausages with sour cream & cranberries Ingredients 20 thin slliicess of pancetta Gamem meat hhas a wide 3 juniper berrries, crushed >> Serves 4 200g mincced venisonn, aapppeal, it’s heealthy and shoouulder or leeg 4 baay leaves Ingredients 4 juniper berries, crushedd 1 raabbit, bboned wiitth heart, 2 sprigs of thyme, picked ffreee range. Buut whw at’s 50ml white wine kkiddney and liver 2 clooves garlic, fi nely ththe beb st way to prp epare 1 tbsp rapeseed oil 110g fresh cranberries 2 wood pigeons, bboned chhopped annd cook it? Heree, six 8 venison sausages 2 tbsp cranberry sauce wwith heart and livveer 5gg salt 20g butter 150ml sour cream 300g free-rangge bbelly porrk 88g peppper seaassonned chefss shhare 1 onion, peeled & fi n e l y sliced 1 tbsp chopped parssley 150g freee-e rangge pork fat/spep c 4gg mace their tipsps andn reecipes... 1 clove garlic, peeled and Sea salt and black peepper crushed Method Method 1. On the larrggesst setting of yourr mincer, pass through vennison, rabbbiit,t pheasant, pork and fat. 1. HeH at the rapeseed oil in a casserole dish or heaavy-bassed pan ana d fry the sausages until well browned and ccooked 2. At the pubb we confifi tthhe livvers and hearts and put them throuugh, about 10-12 minutes. Set aside. intoo the terrriinne whole to crreate an interesting cross section 2. Meelt the butter and add the onion. Cook for 10-15 when the teerrinee is sls iced andnd served. Alternativeely you minuttes, stirring from time to time, until completely ccould minncce them into the miix. To confi t, salt livers, hearts softened. Add the garlic and juniper beerries and coook ffor aand kidneys ovo erniighg t,, nexxt morning wash offf salt, warm a further mim nute. Add the white wine, cranberries ana d a little duck fat in a sauceppan. Add offal and coveer with tin cranberry saucu e and return the saausages to the paann. foil, thenn cook inn the ovven on 160°C or until teendere . Brring to the boiil and simmer for fi ve minutes, unntil thhe 3. Mix tooggether wiith cruushed jjuniper berries, thyme, liquid has reduceed and the cranberries have softenneed garlic annd salt annd peppperr. slightly. Season to tastee. 4. Cover with clingg fi lm and allow to infuse overnight 3. Stirr in tht e soured cream, being careeful not to let the in the frriddge. sauce booil as this will cause the creaam tto curdle.. Sprrinklk e with the choppped parsley and serve with masheed potatoess. 5. Linee a terrinee mould witth tin foil, triple folded for strenggth, with extx ra ovverhang to allow you to rremove the terrine in one piecee when cold.

© michaelpowell.com 6. Laayey r pancetta into tterrine mould with oveerhaang pieces Rachel Green’s for tthe ttop, overlappip ngg eaca h other. venison sausages 7. PPress the mince fi rmmlyy into the mould to ensure a smoooth shaape. Add coonfi t ooffaal randomly if using. Top with bay leaaves and cover witth rremaining pancettta. Cover top of terrrine with foil. 8. BBake in the oven at 11660°C for about 2 hours in a water bath.h 9. To test if cooked inseert a metal skeweer into the centre of the terrinne. It should coome out hot if thee terriine is ccookked. 10. When coooked remoovev from water baath and leave to cool slightly. 11. Abbouo t an hour laater place a heavy objecton top of thhe terrr inne to press it down. We use an old house brb ick covered inn tiin foil annd cling fi l m . Your terriine will taasts e better over time, soo remembeb r to make a few dayss in advance. “There’s nothing better than sitting down to dinner and enjoying natural produce...” Jason King’s game terrine

24 OCTOBER 2013 THE MELTING POT

Shane Hughes, Shaun Rankin, Proprietor, 6. Remove from the water and place in the hot roasting chef at The Ormer Restaurant, Jersey tray from the oven with 2 tbsp of the olive oil. Put the Tudor Room, roasting tray back into the oven and cook the parsnips (www.ormerjersey.com) for 6–8 minutes, or until golden brown turning them one of the every 2 minutes. This recipe is taken from my award- 7. When the parsnips are golden brown, add the winning Seasoned Islands cookbook. maple syrup and place back in the oven for a further 2 restaurants My chefs’ tip: If you have some minutes so the maple syrup glazes the parsnips. Keep warm until needed. at Great Fosters Hotel (www. chocolate in the cupboard, grate it over the top of this dish. Chocolate adds 8. Heat a frying pan until very hot and add the greatfosters.co.uk) in Egham, remaining 2 tbsp of olive oil. another dynamic and it’s great with venison. Surrey, and former game 9. Season the venison loin with salt and pepper and put straight into the pan. Seal the venison on all sides until butcher at The Connaught Roast venison loin with golden brown. • Buy all of your gamee birds “on the parsnips, cardamom- 10. Add the butter to the pan. When it starts to foam, feeather” from freshly shot so that youu turn down the heat to stop the butter from burning and scented quinoa & medjool cook for a further 2 minutes, continuously rolling the have morre coc ntrol over the treata ment loin in the butter. (If you prefer the venison well cooked, annd hanggiing oof it. White meat birds, dates >> Serves: 2 allow another 4–5 minutes cooking time.) Remove such as partriidgdge and pheasaant, should Ingredients 250g (9oz) venison loin, from the pan. be hung for lesss thaan a week, red mmeat trimmed and cleaned 11. Meanwhile, warm the quinoa through. Chop 4 of the can be hanged for upp to three weeeks. 100g (3 ½ oz) quinoa Salt and cracked black dates and add them to the pan along with the carrots, 200ml (7fl oz) chicken pepper ginger and coriander. Season with salt and pepper and • If the meat is peppeered and has red stock 25g (1oz) unsalted butter mix well. sppotss, don’t use it as it will almost 5 whole cardamom pods 6 medjool dates 12. To serve, spoon the quinoa onto 2 plates. Carve certainnly be riddled with shot. 1 garlic clove, peeled 1 tbsp cooked and diced the venison loin and lay on top and garnish with the baby carrots 1 sprig of thyme remaining dates. Add the roast glazed parsnips and • Once the birrds have bbeen gutted 1 tsp peeled andd fi nishnish thethe wholewhole dishdish wiwithth tthehe MMadeiraadeira ssauce.auce. 2 parsnips, peeled and grated ginger they will begin to dry up and decayy, cut into quarters so keep the guts intacct. 1 tsp chopped 4 tbsp olive oil coriander Shaun Rankin’s roast venison • DDon’t wrapp the birdss in clingfi lm as 1 tbsp maple syrup Madeira sauce loin with parsnips thheey will sweaat profo usely beb cause Method off thhe high acidity in theh ir blood. 1. Preheat the oven to 170°C (340°F/Gas 4). • Hangn on the feather by their neck 2. Place the quinoa in a saucepan and cover not thheie r legs to prevennt the acidic with the chicken stock. Add the cardamom stommacch juicees froom the guts pods, garlic and thyme, bring to the boil thenn fl owwiing into theh breast mmeat. reduce the heat and let the mixture simmer for 12–15 minutes – the grains should have • Reemove thee legs off MMaallards as split open and be tender. sooonn as they arrive and bbraise in veal 3. Remove the cardamom pods, garlic clove stocck, red winne, honeyy and sherry and thyme stalk and discard. vineegar. You can theh n rreduce the Put the quinoa aside in its pan. sauuce aand vacc-pac wiithh the legs ready 4. Warm a roasting tray in the oven. “Chocolate adds another dynamic foor wwheen the rese t of thee bird is ready. 5. Cook the parsnips in salted boiling water for 15 minutes or until just cooked. and it’s great with venison.” • WWrap three or four birrdds neatly in a bblack bin bag before hanging to prrevvent licee innfestationns.. Philip Cooper, former chef of the Ian Rudge, chef at The Rib • IIff the tail feathers comme out easily Mirabelle, London, and now owner Room in Jumeirah Carlton whhen you give them a geentle tug, and chef, Coopers Restaurant Tower Hotel in Knightsbridge yoou’ll know the bird is mmaature ConsultantsC Serving game ennough to roast. Check every three orr fouo r dayss as birds can go from My advice is to simmply give Serve a ssauce with your gamme as thhe reeaddy to rottten very quuicckly. pheasants lots of love i.e. meat is always a little lean andnd can be hang them in your cec llar drier thann farmed meeat – as wwiild birrds do not build • WWhen the Parson’s Noosse (the fatty for at least 24 hours up as mmuch fat. Autummn frruits (such as blackberries, eextreme end pop rtion oof the tail of a before you tacklk e plucking appless, plums and cranberriees)) enhhana cee anyy game dish. ffowl) turnns green, thaat’t s also a sign the little buggers, treat them like a bbeautiful Serve them as a garnish oro add to your saucce at the endd. tthhat the bird is absolutely ready. woman, be fi rm yet gentle. If you leavve its Buying youour game a little lateer inn the season will ennsure it is chheapper to buy, more mattured andd willl have • RRetain all bones – coooked and raw feet and wings on you should be ablee to keep them for at least seven days, before roasting. develoopped more fat. – ffor gamee jus. I like to freee ze them iin vac-pacc bags until I hah ve enough Because gag me meat haas a strong fl avour (some more too produce a good saauce. Roasting than othhers) it will sttannd up to spicee and cuurry infl uences, and iff ussed carefully these will noot over-power the meat. • Wrap game birds in baacon as it’s a Simply season with freshly ground wwhite pepper and salt inside and out, put a sprig of I alwayss like to servee a stuffing wwith game, use earthy lazy bird and doesn’n t hhave much fat. herbs liike thyme andd rosemarryy, with fruit such as apricots, This proteectts them whhillst roasting thyme and bay up its posterior then cover with lots of butter, brown the pheasant on all sides. also by adding nuts will give you dishh somme texture. aand prevvents them frromo drying out. Basically don’t mess about with itt, the butter Befoore sealing vennisoon (prioor too roassting)) sprinkle it with • Bleed hares and remmove their guts. in your roasting pan should not get hotter than a litttlee icic ng suuggar. It gives venison a nice caramelised Thheyy have two stommachhs and the 70°C. If it does it will start to burn and will ruin crusst,, with just a hint of sweetness which goes well acidity wwill turn the meata off. all the love you have given. Restinng is king. withh the rich fl aavour of the venison.

OCTOBER 2013 25 :

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London is still at least a year ahead of everyone else but some of the most exciting things are The streets ARE happening in Leeds... paved with gold

A street food foray Sitting in the park eating, I thought People say the British weather is a My foray into street food why can’t we do this sort of food, problem for street traders, but there began 10 years ago. As the outdoors, at home? I lived in London are various ways to get around that, then restaurant critic of the and realised the demographic was many are moving inside. In the winter Independent newspaper, I was the same as New York, the weather months you should be providing some sent to profi le Marco Pierre was roughly the same, so why was kind of covering, somewhere for White in New York. It was quite British street food no more than people to sit. Look at getting a patio an adventure and we’d had a blokes selling food to drunk heater. People make too much fuss ‘heavy night’ where we ended people at 2 o’clock in the morning? about the weather in this country. Yes it gets cold – but eating outside in up at Jay-Z’s party. The evening Why couldn’t it be soups, salads, the cold is one of the great joys of life. had got a bit out of hand, and from all corners of the world, let’s just say, it was a late one. presented from really cool vans, I like the idea of staying a while and trucks and trailers? Why was our that’s why I like benches or tables The morning after the night street food scene ugly and prone around, I think that is important. Richard Johnson, before, Marco and I staggered to give you food poisoning? journalist and blinking into the Manhattan Starting up daylight looking for something At that time we were sorting out broadcaster, substantial to eat. I was our restaurants, starting to not be For anyone thinking of become a is the founder of staggered by the diversity of the the laughing stock of the world, street trader NCASS, the National but when it came to street food Caterers Association, has a the British Street cuisine on offer on the street. You could eat the world in four or fi ve everything was just languishing. fantastic website as a starting Food Awards point (www.ncass.org.uk). blocks. There were Vietnamese A decade on... and the author noodles, hot dogs, burgers, and In the next edition of Stir it up and a year ahead of Street Food even an Ethiopian fella selling magazine I will share some vital teff – a spongy bread with this Nearly a decade on, the street food advice for setting up your business. Revolution. extraordinary meaty sauce. scene is here – admittedly moving at There will be some exciting news different speeds in different parts of >> H e r e R i c h a r d Talking food about our new phone app that will the country. London is still at least a help you to market your business to talks us through Something special happens in a year ahead of everyone else. Saying enthusiastic customers all over the the mood for good street food queue. You commune that, some of the most exciting country... at the touch of a button. with people in a way you don’t things are happening outside of street food and normally do at a restaurant. London, in Leeds for example, where In next month’s Stir it up: how to grab a slice You are talking about the food we are working with Trinity Leeds The best advice on setting of this soaring you are eating, and inevitably shopping centre and putting street up your own street trade sector’s profi ts. whatever the person next food traders on the fi rst fl oor. There business – and a look you has got is something you will be traders from all over Britain at the massive success wish you had chosen! there by the end of this month. stories already out there.

OCTOBER 2013 27

SIGNATURE DISH

by Denise Pearson >> Denise Pearson is one of the latest 80s pop stars to make a comeback. She was the lead singer of Five Star, has recently toured with the Jacksons and has appeared in the West End. This monthh shhe’ss rele easing her sollo mateerial forr tthe fi rst timme sinnce her succceess wiith the band. She loves cocookokinng and llivves wwith her daughter ana d cat in Bererkshih ree. “I love homeemaade soupsp , I would saay thhey are 60% of my wew eklyl meeals allong with sttuffed lettuce, organiic tomatooese , ricce cakes and hummus. Then for dessert Lemoon ChC eeeesecaake! That’s why I exercise for two hours evverydayy!” Denise is feeling reala ly excited about the release of her new album and the new sis ngle Freaka dance. She says: “I’I m enjoying the ridi e once again and loving my Gatsby-style video for my nen w siingle ‘Freakdannce’. It’s very personal to me – a lot of the songs aba ouout past relationships, the loss of my fata her annd mym journey in the industry over the past 30 years.” She’s also gearing up to go on tour again – bub t does touring have an impact on your diet? “I’m always very good when I’m active, “II’’m always very good when I’m active, busy and enttertaining. I’ve been a part of two sold-out Europeean busy and entertaining. I’ve been a part of tours with my brothers and sisters – I have specific sexy stage outfi ts that make eating right imperative. two sold-out European tours with NoN body wants to see mem wobbbling around on stage! Soo it’s a bbig ‘NNo’’ to any desserts – until after the tour. my brothers and sisters...” I caan get smashed on suggar wheh n the tour ends!” SSoo it’s heala thy fof od onln y, which fortunately inncludu es herr Siggnan tuure Dish, Dolmeh. “DDolmeh aare a starter and could be made with laamb, chhicken or beef – or they ccan be vegetarian. Denise Pearson’s Dolmeh recipe SSeervve themm cold or hot witth a cool bowwl of plain Ingredients 1 cup of Basmati rice Method Greee k yoy gurt andd Bulgag riana feta on the sidi e. 2 tsp sugar 1 bunch Fenugreek herb Iff you waant to go aauthentit c yoy u could serve it 3 pinches salt 1. Cook rice and set aside. Finely chop herbs and 1 bunch fl at leaf parsley onion and put aside. wiith Dooghg – a Middle Easstern drink made from 3 pinches black pepper 1 bunch parsley yoy ggurtt, spara klinng water annd frese h mint. Half cup White vinegar 2. Brown off minced meat. Add salt, pepper and sugar. 3 cups of minced meat ““It takes a longg tiimme to preeppare – and my thoughts 1 medium onion 3. Mix chopped herbs, rice and minced beef are tthatt theh loongeer the pprepparrata ioon,n the betteter together, stuff into grape leaf and gently fold tht e ffoodd. This hass become mmyy siggnatuure dissh into small parcels. beecause of thih s vveryr reason bub t mom rer so fof r its 4. Fill a medium sized pot with quarter cup of white awwesome taasts e.. Wooe beb tidede anyoonne whho is vinegar and add two generous pinches of sugar. brravve enouugh to pup sh away tht eir platte inn 5. Pile parcels around the inside edges of the disls ike ata my did nnnnerr taba lel !”” pot building a parcel wall leaving vinegar and sugar liquid is in the middle. Denise Pearson’s debutbut solo 6. Cook on a low heat. single ‘Freak Dance’ is out 7. Steam for an hour and a half while occasionally now, and will be followedowed scooping up the liquid and bathing the parcels. by ‘Free Fall’ later thisis month.monthh. 8. When soft take out and serve. Follow @MsDenisePearsonearson anandnd visit denisepearsonmusic.commusic.com

OCTOBER 2013 29 RIBENA PINEAPPLE & PASSIONFRUIT 12X500ML RIBENA MANGO & LIME 12X500ML

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The Craft Guild of ys to use...... Chefs Membership Fivvee wwaya >> As the leading chefs CAPERS associatioon in the UK, The Craft >> Capers are the Guild of Chefs unripened fl owerbuds represents the of Capparis spinosa, interests of chefs and a prickly, perennial promotes understanding, plant which is native appreciation and the to the Mediterranean advancement ofo the and some parts of art of cookery and Asia, and their use the sciennce of food. dates back to 1200BC. The association is supported by an increasis ng number of Capers are a common ingredient in professional supply companies Mediterranean cuisine, especially which offer members major Cypriot, Italian and Maltese, where benefi ts and savings. the salted and pickled caper bud is often used as a seasoning or garnish. We are giving Stir it up readers They also work brilliantly in salads, pasta ....the use of capers the chance to receive a 20% dishes and with fi sh, being a key ingredieent discount on membership. of tartare sauce, and are sometimes dates back to 1200BC Membership will therefore cost substituted for olives to garnish a Martini. just £42.30 including VAT at 20% But surely this versatile ingredient can be 1. Caper and Lemon Crust for for your fi r st year (noro mal price used in many ways? We set Lee Maycock, a Roasted Shoulder of Lamb – £52.88). As the Craft Guild of Chefs is a professional body your national vice chairman of the Craft Guild of Make a crust with chopped capers, lemon, garlic membership fee is tax deductible. Chefs and Chef-Director of LBM Food Solutions, and fl atleaf parsley and either stuff the lamb or the challenge of creating fi ve deliciously crust over the top before cooking. Too receive your discounted different ways to use the humble caper. membership simply call 0800 195 Hereaare re hhisis ssuggestionsuggestions: 2. Caper and Heritage Tomato 2433 and quote reference SU/20. Bread – Make some homemade bread with wholemeal fl our, dried heritage tomatoes and capers. Your membership 3. Caper and Black Olive Sablee gives you the followingn benefi ts: Biscuit – Amazing as an alternative to cheese bib scuits or as a canapé base, blend the capers and • Free access to the Guild’s website olives together in a blender until nice and fi ne. which includes information on jobs, special offers, suppliers, 4. Caper, Tuna and Parmesan early discounted booking to Straws – Mix some fl aked cooked tuna, chopped Guild events, news, recipes capers, lemon zest and parmesan together, season and competitions well, egg wash two sheets of pre-rolled puff pastry • The Guild’s quarterly Stockpot and place the fi lling on one sheet and top with the magazine which is packed with other sheet of puff pastry, cut thin strips and twist, information, news and ideas bake until golden and serve warm. • Advance notifi c a tit on of forthcoming 5. Venison Cappachio, events, masterclasses, Caper-Infused competitions, regional activities etc Mayonnaise and • Free membership to the Guild’s Caaper Flowers – Heat a Culinary Academy to hone little rapeseed oil and remove from your competition skills the stove and infuse with some • Free use of the Guild’s extensive capeers and leave to cool, use the reference library Lee Maycock has created fi ve caper oil to make some mayonnaise. • Free personal copies of: Open the capers by peeling back the Eat Out, Restaurant, Foodservice deliciously different ways to edgees to create a fl ower. Serve the Footprint, plus the new Caterer venison carpaccio with the fl owers use the humble caper... & Hotelkeeper Chefs Newsletter. aand the caper mayonnaise.

OCTOBER 2013 31 LEADING LIGHTS

Leading Light... J Whheeatlleyey >> J o W h e at l e y, Howo did it feel to be She’s alwaysy been a familyy andd You runn a successful bloblog.g. winner of the popular crowned winner of the cac reer woman who enjoys creating Do you eenjoynjoy iinteractingnteracting BBC TV show ‘The TV Bake Off show? great-taassting food. She’s just with the public? fantastic. I actually applied for the Great British Bake Off’ Winning the show in 2011 was I reeally enjoy social medid a and ammazzinng;g somethingg beyond my ‘TThhe Greeat Britishh Bake Offff’ because iinteracting withh the people thhatt in 2011, hosts master wildl est dreamsm . At thee timi e itt I waw s told that I’I d geet too meeet her bub y mymy boooksks on Jo’s Bluue Aga.a classes across the diidn’tt sink in, bub t I sas w mym boys at thee fi rst round of audid tiions!s Why is it cac llledd Jo’’s Bluuee Agga? jumpini g up and dowo n with joy Because I have one at hoh me! I country and is also What are you doing now? the author of two and the story sttaartss theh ree. always think if someono e spokke tto I hah ve a monthlly column iin mee in the street I’d’ resspond, ana d How has it changed your life? best-selling recipe Sainsbury’’s magag zziine andd have just social media is non different. I books: A Passion for I liikek to thini k that it’s mee, buut beetter. publisshed my secono d book Home make sure I answweer anyn questionns Baking and Home Winning the show has givenn me Baaking. I also do a lol t of baking and thank people for taking the some fanntat stic oppp ortuniities: I’m Baking. demonsstrationss for peoplp e acrosss timme to get in touuchc with me. wrw iting my own cookbookss andd food thhe coountrt y inncluding the BBC GoG od Jo’s backing a new collumnm . It’s allowed me to be the FoF od Show and StS ork’s Big School As a mother and persono I’ve always wanted too be.e Bakek Offf . Whenn I do have a spare grandmother, what can campaign supported chefs do to encourage Why do you think baking moment, I’m ala wayss developing new by Stork to get school healthy eating? is celebrating such a recipes and getting fresh sources caterers and cooks renaissance in the UK? off inspirationn to sppara k new ideas. All recipes should be attaainable, I’ve also set up a cookkery school especially wheh n it comes to excited about baking Thanks to shows like the ‘The Great fromm my home in Essses x (www encouraging healthy eating. by taking them back Brrittissh Bake Off’, it’s havingn a essexcookeeryr school.co.ukk) becac usu e mam ssive revival. I like to make sure that to basics – The I love sharing my baking knowledge. Big School I believe that baking all the ingredients I use Bake Off. is a great way to give Your books have received rave can be sourced from the reviews. How did you fi nd the something back to people process of writing them and store cupboard and that because it’s based on what makes yours different? there’s not an endless ninicec family values. I absolutelyy loved writing my list of steps to the Itt’ss very nun rtturing and reaches out books and I’I m sos proud of them. method. Simple dishes I leeftf schc ool wiw thhout manyn to people,e whih chc is why I enjoy it so sometimes deliver the qualifications so too hava e prp odduced much. It remmiinndsd me off wheh n I was best fl avour and results. youngeg r cooking wiw th my faamiily. twwo bebests -sellingn cookbookss is a real sensee of acchih evementt. I thih nk What are your three WhoWWho is yyour baking beining a mum hah s beeen my 25-yeaar kitchen secrets? inspirainspiration and why? reecic pe apppprerentticesshih p! I’vve always Withhouut a doubt Mary Bere ryy. She’s cooko edd for my family andn my 11. Allwaw ys try andn relaax before reeala ly inspip rarational and resonattes reciipes are a blend of fammily you sstarrt to bake.e It’s a with eaca h and every favourritese and a twist on the pleae suurre aftere alll . Don’’t ruushh, geg nerationn. diishs es I like when I eat outu . sis mply enjjoy it. 2. Try and ennsuree thah t aall yoouur ingrediients ara e the sas me temppeerature whenen youo sttartt bakking ass this helpps them to blend bettter. 3.3 Use an ovev n thermometer becaause eeveryoonen ’s runs at diifferene t temperatures.

“All recipes should be attainable, especially when it comes to encouraging healthy eating.”

32 OCTOBER 2013 LEADING LIGHTS

Jo Wheatley’s Whoopie Pies >> S er v es 12 Ingredients 656 g Stoork 10100g brown sugar 50g egg x 1 3g baking poowdere 150gg plain flour 30g cococ a pop wddere 5ml vav niilla extrraca t 125mml seemim -sskik mmmed milk Filling: 500g Stork 112255gg icingg sugaarr 10mll semmi-i skimmem d milk 2mml vaanin llla exxtraact Method 11. PrP eheat the oven to 190°0 CC, 170°C faf n oven, Gas markk 5. 2. Place thhe Stork, sugar and eggs inn a mixing bob wl and beat unntit l ssmooth. Mix the dry ingredients for the Whoopies in a bowl. Stir in the Stork mixture wiw th a spoon or mixer. Stir in tht e milk. 3. Use twwo tablespoons to scooop the bab tter intn o 24 mounds ontoo the prreparedd baking sheets. Bakek the Whoopies in the prehheated oven for 10-12 minuutes until coookked. Take the Whoopies ffrom the oven and cool them on a racck.k 4.4 MiM x tht e ingrg edieentn s for thhe fi lling in a bowl until smootht . 5.5 Spreead theh filliing witi h a knife on the flat sis dee of thhe Whooopip es. Sandwiw ch together, reserving some of the fi lling ffor decoc raatit on. 6. Decoc rate each Whhooopie,e by spreeada inng witht a little iicing and “When I do have a spare moment, I’m always your chohoiice of topppingg. developing new recipes and getting fresh “I think Whoopie sources of inspiration to spark new ideas.” Pies are so much fun and great sweet treats for kids...”

What is your favourite Please could you share ingredient and why? your favourite recipe I bake everyy day, so itt’s with us, with reasons rereally imporortaant thaat I ususe for your choice. inngrg edieentn s tht ata are up to theh I think WhW oopie PiP es are so chc allenge of creating great- muchh fun and greaat sweet tat stinng dishes – andn Stork treats for kidds because you deelivers eveery timimee. Froom baanaanaa can make them in a rana ge cac kes tot flapjpjack, it getst the job of colouurss, so theey’y re goood ddonene. TThata ’ss why I’mm happyp to foor ththeme daaysy . bbaack Storkk’ss Bigi School Bake Off CaC mpm aia gn, whw ich rreallly puts the prp idde baackc into school bakini g.

OCTOBER 2013 33 GREEN GAUGE

Knowing your audience, role in change if they have a recognising when to reason to – they want to feel communicate and part of it and need to have the demonstrating the resources, time and tools benefi ts of change are to support them taking part. all key to success. 3. Communicate – Effective communication will help Top Tips for inspire and empower people Positive Change and get them motivated. Share progress so people can 1. Inspire – Create a vision see what is happening and that everyone can engage celebrate your successes with and see themselves widely – positive news and as part of – this way they’re visual progress help make more likely to get involved. people aware that the Change Showing how the change change is working. >> We know that big will improve the current changes in the way situation is vital to buy-in! To fi nd out more about we live are inevitable 2. Empower – People want Eden’s work with in the next 10, 20, 30 to feel valued and be part of businesses visit www. years – so how do you something so fi nd a way to greenfoundation.org.uk encourage them to take a role manage change in the process. People are well…? more likely to take an active

Warming Tomato & Butternut Brothh wwithith DDOLMIOOLMIO TTomatoomato & BBasilasil

Serves: 10 Preparation time: 5 minss Cooking time: 25 mins

Ingredients 500g Dolmio Tomato & Basil Saua ce METHOD 2tbsp Olivve oil 1. Heat the oil in a pan and ped 404 0g Onin ono s chop sauté the onions, carrots 505 0g Carroots dicede and squash for 5 mins. ternutt 500g But 2. Pour in the sauce with sh dicced squa water or stock, then cover 300g Green and simmer for 15 mins. beans choppep d 3. Add the green beans and 200ml WaWater cook for a further 5 mins. or vegetabble stock 4. Taste the vegetables to check if they are cooked Handn ful off and then season. Stir in fressh chopppep d the parsley and serve parssley with rolls or crusty bread.

NUTRITIONAL INFORMATION Per Portion Adults Adult GDA Children Child GDA Calories Kc 110.0 6% 90.0 5% Sugar g 11.0 12% 9.0 11% Fat g 3.5 5% 3.0 4% Saturated Fat g 0.5 3% 0.4 0.4 Salt g 0.4 7% 0.3 8%

34 OCTOBER 2013 BAUMANN’S BLOG

widely varying trade from day to day, consider multiple fryers so that you don’t heat or use oil unnecessarily. For example, using ...mmmMacphie three smaller fryers on a Saturday night and only one for most of the The Macphie range of desseerts help busy chefs create high rest of the week will save costs quality, profitable desseserts. Jusst heat, chill and serve. compared to using one large- Range includes; Panna Cotta, Crème Caramel, Crème Brulee, capacity fryer all the time. Chocolate Pot and Sicilian Lemon Pot in 1 liittrre tett ra ppack. Oil Care Oil is expensive and it has to Deep Fried Bliss be looked after and replaced Recipe Consumers love fried food regularly to maintain food quality. Amaretto & Pistachio and the deep fat fryer is a Chocolate Pot • Frequent fi ltering will extend cornerstone of most commercial Ingredients the oil’s life. • 1ltr Chocolate Pot kitchens. However, plenty of ethnic food recipes also call for • Oil quality can now be monitored • 100ml Amaretto Liqueur frying, from falafel to pakora to easily with hand held sensors. • Pistachio Nuts tempura. The continuing rise • When changing oil, make sure Method in demand for non-European the ‘cool zone’ at the bottom of • Heat half the carton of Chocolate Pot and fl avours is another factor the fryer is emptied properly. add half the amaretto liqueur maintaining the fryer’s place • Pour into shot glasses half way up and • For safety ensure the oil is allow to cool in the commercial kitchen. cooled down before draining. • Add a layer of coarsely chopped pistachios • Some manufacturers offer Deep fat fryers are rated by • Heat the remaining Chocolate Pot and power output, oil capacity and integral fi ltration systems to amaretto liqueur and fill shot glasses the production rate in kilograms simplify the operation and keep • Chill until set and sprinkle with remaining per hour (usually in terms of the oil fresher for longer. chopped pistachios kilograms of French fries). The Catering For operators preparing less Equipment than 30kg per hour, a counter top Suppliers model may be ideal. For higher Association volumes, a fl oor model or a (CESA) is the authoritative battery of fryers will be required. voice of the catering equipment Fryers are big consumers of industry, representing over oil and energy. Before you buy, 170 companies who supply, compare the manufacturers’ service and maintain all types of running cost fi gures: a more commercial catering equipment expensive machine that costs – from utensils to full kitchen less to run may pay for itself in schemes. For more information a very short time. If you have on CESA visit www.cesa.org.uk

) Baumann’s blog))) >> Everything is ‘go go go’ at the moment. There are a lot of exciting things happening! I’ve set up a new company called Bourgee, specialising in luxury food creation and consultation, as well as luxury lounges, and I’m currently in negotiations with several supermarkets about a new I’ve been in talks range of products I’ve developed. More on that next month hopefully... with the world’s most exclusive private airline It’s so hard to get products into the supermarkets and they treat you pretty badly initially when you are trying to pitch your idea but we’ve got there in the end thankfully. I’ve also got a new restaurant in Billericay called Bourgee @The Rare Cow, which I’m hoping will be up and running by Christmas. In addition, I’ve been in talks with the world’s most exclusive private airline, who want me to help train their staff to create top-class meals for their clientele – many of whom are among the richest people in the world! Their jets can carry up to 14 people at a time but, quite often, there are only two people on board. It’s going to be a really interesting project. www.macphie.com SServSeervinging SuggS gesestestie ionon Happy cooking! Mark OCTOBER 2013 35

THE MARKETPLACE

All are fi nished by hand ‘LIKE BUTTER with exquisite decorations, including royal icing, BUT BETTER’ opulent chocolate and >> Caterers who love the inimitable taste of butter but sugar frosting. want less hassle can have it all with new Whirl Griddle Spray – the latest innovation from leading cooking oils specialist AAK Foodservice. Seven ways with The new product brings together the UK’s Whirl Griddle Spray number one butter alternative brand, which cooks like butter but better, and • Baked potatoes – spray potatoes before a cost-effective format that offers the putting them in oven for a crispy golden skin, ultimate in convenience. and inside once cooked for a buttery fl a v o u r preferred over real butter in blind tests. Ideal for shallow frying, grilling, roasting, griddling or simply spraying over hot food • Corn on the cob – spray over cooked cobs just before serving for that buttery taste as a much quicker, even and mess-free and aroma, the ultra-functional spray can application than a knob of butter. be used on grills, griddles and hot plates for • Grilled chicken – spray onto chicken prior to great looking and tasting food every time. putting it in the oven for a golden crispy skin. It will also allow spices to stick to skin better. Rachel Neale, marketing manager for AAK Foodservice, said: “Whirl, a liquid • Paninis and hot sandwiches – grilling and vegetable oil with butter fl avouring for that toasting plain sandwiches might result in a much desired buttery taste, was launched dry, unappealing crust if not greasing grilling in answer to caterer demand, and it is now plates. Try spraying some Whirl Griddle Spray An exquisitely even easier to work with thanks to this directly on a panini for a nice golden shine. new liquid spray format. More convenient • Pancakes and waffl es – butter can be messy festive handmade than butter, there is no need to refrigerate, to apply and easy to burn here. Add the same clarify or reduce, while the new format buttery fl avour just with one spray of Whirl cake Christmas makes it easy to handle and manage Griddle Spray. portions with a press of the trigger spray.” >> A decadent range of • Grilled veggies and onions – just a couple sumptuous Christmas cakes One of the added beauties of Whirl in an sprays on to your griddle or hot plate and has been launched by Exquisite increasingly health-conscious age is that you are ready to cook. it is healthier than butter. It is not only Handmade Cakes for coffee shop, • Mushrooms – using Whirl griddle spray for lower in bad fats, saturates and trans sautéing mushrooms will ensure they stay pub and hotel owners to offer to fats, but higher in good fats such as looking appealing. Butter tends to set and make their festive clientele over this polyunsaturates and monounsaturates, juices of mushrooms look pale and watery. with no cholesterol or trans fatty acids. winter season. Whirl Griddle Spray will ensure mushrooms look like theyyj are just out of the pan. The new range includes: “More convenient than • Rich Brandy Fruit and Iced Brandy Fruit loaf cakes butter, there is no need to • Rum Truffl e and Spiced Apple and Caramel refrigerate, clarify or reduce, while sponge cakes the new format makes it easy to • Triple Layer Black Forest gateaux • Mincemeat Shortbreads handle and manage portions...” • Brandied Chocolate Tiffi n • Cranberry Brownie tray bakes • Cranberry and Orange and Spiced Apple mini loaves • Mince Meat Tulip Muffi ns • Iced Christmas Cake slices All are fi nished by hand with exquisite decorations, including royal icing, opulent chocolate and sugar frosting.

OCTOBER 2013 37 On promotion in October

KNORR 100% SOUP case size case yield Country Chicken & Vegetable 4x2.5L 40x250ml Lentil & Bacon 4x2.5L 40x250ml Cream of Tomato 4x2.5L 40x250ml  Highland Vegetable 4x2.5L 40x250ml  Cream of Chicken 4x2.5L 40x250ml Cream of Mushroom 4x2.5L 40x250ml  Wild Mushroom 4x2.5L 40x250ml  Minestrone 4x2.5L 40x250ml  Carrot & Coriander 4x2.5L 40x250ml  Range meets Red Pepper & Tomato 4x2.5L 40x250ml  Leek & Potato 4x2.5L 40x250ml  Department Beef Goulash 4x2.5L 40x250ml Thai-Style Vegetable 4x2.5L 40x250ml  of Health Salt Sweet Pumpkin & Parsnip 4x2.5L 40x250ml  Reduction

Targets 2012* Suitable for vegetarians

*KNORR 100% SOUP range meets Department of Health 2012 Salt Reduction Targets for soup.

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Alternatively call 0800 783 3728 (Option 1) Lines open Mon-Fri, 8am-4pm. FOOD & INDUSTRY NEWS

Oh crumbs! >> Cake enthusiasts will be heading to the NEC in Birmingham next Market Report month for a ‘slice’ of cake heaven. Getting to the root Baking legend Mary Berry and Mich Turner will be fronting Cake International – The Sugarcraft, Cake of frozen vegetable Decorating and Baking Show from November 8-10. price rises Joining an international line-up of sugarcraft and >> A number of factors have cake decorating talent at the show, Mary Berry will demonstrate some of her favourite recipes, while been blamed for rising prices cake decorating extraordinaire Mich Turner will Baking legend Mary for frozen vegetables. show off her amazing technical skills throughout Berry and Mich Turner Vegetable crops have struggled to the 3-day show, imparting her specialist will be fronting Cake compete against agricultural commodities knowledge and answering fans’ questions. such as oil seed rape and wheat, and For more information visit www.cakeinternational.co.uk. International increases in land used for non-food crops for renewable energy have also started to have an impact as European ethanol production starts to ramp up. Bio-digesters for methane production are >> Michelin-starred chef having an effect too, particularly in the UK, Nigel Haworth is starring which is now playing catch-up to Europe in the use of this technology for electricity in a series of new cookery generation. demonstration videos In addition, the cost of power and fuel showing caterers new are on the increase again, while labour cuts of meat. costs are up by around 2.5%. Extremes of weather have also impacted ssupport the launch of a range of product across a range of crops, with the very late ddevelopment initiatives for Quality cold spring this year followed by high SStana dard Mark (QSM) beef and lamb. temperatures in July and August playing The videos, which can be viewed on www. havoc across a number of crops, most ebeblelextx rade.co.uk, focus on the ‘Steak Bar’, notably peas. ‘CChhop House’, ‘Gourmet Burger’ and ‘Veal’ Finally, with the European industry rraannges launched this year. being such a big player in the UK frozen Hugh Judd, foodservice project manager vegetable market, the effects of a weaker ffoor EBLEX, said: “Nigel is a fantastic chef pound have resulted in an approximately aand came up with lots of recipe ideas using 8% price difference year on year. “Nigel is a fantastic chef tht e cuts from our new ranges, which we’ve and came up with lots of narrowed down to his top three cuts in each video. Nigel is an avid supporter of our new recipe ideas using the cuts prooduct ranges and is using a number of from our new ranges...” tthe cuts, including the Flat Iron steak, on his own menus in his establishments.”

UK foodservice market set to grow to £90billion by 2018 >> The UK foodservice market is predicted to grow by £10.3billion over the next fi ve years, according to the latest statistics from Allegra Strategies. Their latest ‘EEating Out in the UK’ report claims total turnover will be over £90billion by 2018, representing compound annual growth of 2.4%. Eating out has become the “new normal”, claims the report, with 19million UK adults visiting eating out establishments at least once Vegetable crops have a week – rising from 17million in 2012. struggled to compete against All day eating, the importance of adding value beyond price, and the agricultural commodities such rise of the era of the individual are key future trends that will impact as oil seed rape and wheat... the foodservice industry.

OCTOBER 2013 39