Stir it up MAY THE MAGAZINE OF THE COUNTRY RANGE GROUP 2009 £1.50 SAUCY LEVI GOES BACK TO HIS ROOTS MY SIGNATURE DISH BY JOHN BARROWMAN I’VE TASTED THE FUTURE AND IT’S VEGETARIAN! SAYS PHOENIX NIGHTS STAR DAVE SPIKEY LEADING LIGHTS BY JOHN DENBY INCLUDES YOUR PROMOTIONS SUPPLEMENT REWARDING LOYALTY The Ocean Spray Harvest Club is a premium trade loyalty scheme open to all establishments that stock Ocean Spray. Membership is completely free. COLLECT BERRIES FOR FANTASTIC REWARDS Berry points are printed on every promotional case of Ocean Spray. Collect and redeem your Berries and choose from an extensive range of stylish Ocean Spray branded merchandise and incentives from our catalogue.
JOIN TODAY www.oceansprayharvestclub.co.uk * Freephone 0800 731 3048 *UK only Stirit up contacts www.stiritupmagazine.co.uk contents EDITOR Janine Nelson [email protected] Telephone: 01282 611677 Editor’s Letter DESIGNER Richard Smith Telephone: 01282 611677 PUBLISHER Practical Publishing Be positive! That’s definitely my our service to you on page 8. Telephone: 01282 611677 mantra this month after interviewing As always, we’d love to hear your ADVERTISING Mags Walker the inspirational Levi Roots. news. Perhaps you have an inspirational [email protected] Times may be hard for everyone at the story of your own to share with us…. Telephone: 01282 611677 moment but the inventor of Reggae SUBSCRIPTIONS Olivia Turnock [email protected] Reggae Sauce, who famously Enjoy! Telephone: 01282 684555 appeared on Dragons Den, has an incredibly positive attitude to life. Read his interview on page 13. Comedian Dave Spikey is another similarly confident man. As part of National Vegetarian Week, he talks about his decision to go meat-free and shares one of his favourite veggie recipes. We’re also celebrating the success of the Country Range Group’s first ever spring conference. Find out more about Recipe 05 how we are looking to further improve Paella Valenciana
04 The Soapbox and Your Letters 21 Education News • Food fit for a future king 05 News from Country Range • Customer Profile - Fiesta Time 23 Health & Welfare News • Salt targets being met • Hospital vending rules slammed • Girls Triumph in Hospitality by industry coalition Competition • Country Range Group 25 Leisure News spring conference • Booze blues as soft drinks squash My Signature Dish 28 alcohol sales 10 Food and Industry News by John Barrowman • Saucy Levi goes back to his roots 28 My Signature Dish • Don’t stop recycling, it works and • John Barrowman, TV presenter saves money - says the experts & Torchwood star • I’ve tasted the future!.. and it’s vegetarian! - says Phoenix Nights star Dave Spikey 31 Leading Lights • By Nigel Denby, Harley Street Promotions Supplement nutritionist - including your local supplier information and special offers 33 Advice from the Experts • Marketing in a recession by Mags Walker, marketing consultant at Practical PR Leading Lights 31 by Nigel Denby
MAY 2009 Stir it up Cert no. TT-COC-2143 03 The Soapbox by Roger Rant
COOKS CALENDAR MAY JUNE (CONT) 1st MAJOR INTERNATIONAL 15th - 21st NATIONAL FOOD Necessity is HEATS 2009 SAFETY WEEK Highbury College, Details: www.food.gov.uk/news/ Portsmouth newsarchive/2008/oct/fsw09 Details: www.craftguildofchefs.org/ the mother competitions/ 21st FATHER’S DAY 4th EARLY BANK HOLIDAY 22nd - 5th July WIMBLEDON of invention 16th - 19th NRA SHOW Details: The International Food www.wimbledon.org/en_GB/index.html Service Marketplace Chicago, USA Consider the JULY 18th - 24th NATIONAL VEGETARIAN Whopper beefburger WEEK 7th CATEYS 2009 from Burger King. 20th - 21st CAFFE CULTURE SHOW Grosvenor House, Olympia National Hall, London London Details: www.cateys.com Launched in the depth of recession Details: www.caffeculture.com in 1957 it has been a success and 8th - 10th LOCAL AUTHORITY staple of the company ever since! 25th SPRING BANK HOLIDAY CATERERS’ ASSOCIATION At the recent Country Range CONFERENCE & 30th FA CUP FINAL EXHIBITION Spring Conference there was Wembley Stadium Hilton Birmingham a virtual blizzard of efficiency Metropole planning, systems, software and Details: www.laca.co.uk/conference- experts on specialist areas JUNE exhibition.php bussed in for brains to be picked. 1st CRAFT GUILDS AWARD 12th BRITISH 10K The message is - look for new London’s Hilton, Park Lane LONDON RUN methods. Don’t knee-jerk with Details: www.craftguildofchefs.org London ill-considered cuts. Credibility is Details: www.hospitalityaction.org.uk like virginity - you can only lose 8th - 14th CARERS WEEK it once!! Details: www.carersweek.org 28th THE UNIVERSITY - 30th CATERERS’ 9th UK RESTAURANT LEADER ORGANISATION SUMMIT (TUCO) CONFERENCE You can email Grosvenor Square & EXHIBITION your letters to Details: University of Brighton www.allegrastrategies.com/ukrls09 [email protected] Details: www.tucoconference.co.uk
Each issue, Stir it This month, Gary Says: up’s cleaning expert Gary Did you know Country Range Heavy Duty Cleaner Sanitiser not only cleans Davies offers food preparation surfaces but also floors and walls too where grease and his top tip of grime can also accumulate! A great all round kitchen cleaner! To leave kitchens grease and germ free simply order CRG991 2 x 5 Litres today. the month.
04 Stir it up MAY 2009 E L I F
Country Range Customer Profile O R P
R E M O T S U C
E G N A R
Y R T N
Fiesta U O C
time! Tim Golder Devon is known for its wonderfully fresh seafood - and one local chef is putting it to good use by creating his own delicious version of Spanish paella.
Tim Golder, head chef at Oliva Restaurant in Topsham, near Exeter, Here, Tim shares his recipe for Paella… is becoming renowned in the area for his Mediterranean cuisine and For the stock: recently scooped two prestigious 3 ltr chicken stock awards: Devon Life Restaurant of 4g saffron the Year and Devon Life Chef of 2 tbsp ground cumin the Year. 1 tsp ground cinnamon He said: “We’ve had a brilliant year 1 tbsp paprika and I think people like it because we 1 juiced lemon are doing something different. We 1 minced garlic clove cook Mediterranean food but use as 1 tsp sea salt much local produce as possible and we are spoilt for choice here in Devon.” Method: Tim, who runs the restaurant with his • Fry the onions and peppers in olive parents Pat and John, learned the Paella Valenciana oil, until soft Spanish style of cooking while living Valencia is the home of Paella due to • Add the chorizo sausage and diced over there. the flat wetlands south of the city where chicken and fry for 2-3 minutes “I lived in Spain for two and a half rice was first planted by the Romans. years when I was 19 and I did most of Serves 4-6 • Mix in all the fish and peas, cook for my chef’s training over there,” he a further 5 minutes Ingredients: added. “My parents have owned • Stir in the rice and fill the remainder restaurants since I was four years old so ½ white onion of the pan with stock I guess you could say it’s in my blood!” 1 red pepper But paella fans don’t have to restrict 1 yellow pepper • Bring to the boil on a medium heat, 20 fresh king prawns their enjoyment of the dish to Tim’s and allow the stock to simmer away 200g sliced fresh local squid restaurant. He also runs an outdoor (about 20 minutes) 200g sliced Spanish chorizo catering company called Paella 300g diced free range chicken • Fill the pan with stock and allow to SouthWest. thigh meat boil away again “We’ve got two giant paella pans 150g peas • Cut the lemons into wedges, place which serve 50 people each and the 500g Exmouth mussels around the pan and serve biggest event we have catered for 600g easy cook long grain rice is 240 people. We just kept turning 2 x lemons (for garnish) them out!” he laughed.
MAY 2009 Stir it up 05 At the Heart of Great British Dishes for over 100 years
As category leader, Bisto offers a complete range of gravy making solutions from traditional Gravy Powder to versatile Gravy Mix, perfect for chefs looking to add their own personal touch. Whatever you’re looking for, from a fl avourer to a thickener to good old fashioned gravy, the Bisto gravy range provides the right solution for you.
Bisto Gravy Granules
Great tasting fl avour customers know and love A quick and simple gravy solution with consistent quality and taste every time
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Product Description Size Product Description Size Bisto Gravy Granules for Turkey 1 x 1.9 kg Bisto Traditional Gravy Granules 1 x 1.9 kg Bisto Onion Gravy Granules 1 x 1.9 kg Bisto Gravy Granules for Chicken 1 x 1.9 kg Bisto Vegetarian Gravy Granules 1 x 1.9 kg Bisto Reduced Salt Gravy Granules 1 x 1.9 kg
Ham and Turkey Pie Serves 10 Method Ingredients 1. Preheat the oven to 180°C. 30g Butter 2. In a saucepan large enough to hold all the meat, melt half the butter and 150g Onion, 5mm diced add the chopped onion. Season to taste and cook, without browning, on a 275ml Double cream gentle heat for approx. 5 minutes, until the onions are completely soft. 2g Bisto Ham Bouillon 3. Add the cream, bouillon made up as per pack, and Bisto Gravy Granules for 15g Bisto Gravy Granules for Chicken Chicken to the pan and bring to the boil. 100ml Water 200g Mushrooms, sliced 4. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of 1 tbsp Tarragon/marjoram, chopped butter for 3-4 minutes, or until soft and golden brown. 250g Cooked turkey, 20mm diced 5. Add the tarragon or marjoram to the mushrooms and season to taste, then 250g Cooked ham, 20mm diced add the meat and the mushrooms into the liquor and stir well. For the Mashed Potato 6. Meanwhile, make your mashed potato, adding the butter, egg yolk and milk, mixing until smooth and creamy. Season to taste. 500g Potatoes 10g Unsalted butter 7. Pour the cream, mushroom and meat mixture into a shallow dish and top 25g Egg yolk with the mashed potato. 25g Milk 8. Place in the oven for about 20-30 minutes until the potato topping is Salt and freshly ground black pepper golden brown and the fi lling is piping hot.
For your FREE sample, menu inspiration and information on our full range visit www.chefsbisto.co.uk Premier Foods plc, Bridge Road, Long Sutton, Spalding, Lincolnshire, PE12 9EQ. Tel: 0845 122 1900.
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COUNTRY RANGE Scone Mix
Give your customers a taste of luxury with Country Range Scone Mix. When baked, this mix produces a traditional British scone, which has a rustic look, is soft in texture and creamy on the palate. Treat The versatility of this Scone Mix means that you can also use it to make doughnuts. See back of pack Yourself for simple make-up instructions – just add water.
Available in 3.5kg and 12.5kg bags.
Country Range Foodservice covers the UK and Channel Islands For details of your nearest distributor call 01282 684555
or visit our website www.countryrange.co.uk
S W E N
Food and Industry News Y R T S U D N I
D
Prep Premium Infused Oils N A
D O
The new Prep Premium range of Infused Oils from AAK O F Foodservice has been designed to offer chefs a quick and flavour rich solution that is versatile and can be used alone, Sensational as an ingredient or marinade, drizzled simply over salads or tossed through pasta or served in a ramekin as a dipping oil. Serving Ideas
With glass bottles rarely being acceptable in kitchens Prep Under Starters Orders Premium is the first brand to bring to the market a 1 litre PET To add pizazz to a classic Italian antipasti Catering Pack which offers an ideal back of house solution. try serving Prep Premium Infused Oils The packaging features a non drip drizzle cap and is extremely with a selection of baked ciabatta, olives, light whilst being strong and durable and offers the advantage marinated artichokes and watch mouths of being 100% recyclable. start to water. Try brushing thick slices of baguette Available in flavours typically used in Mediterranean with the Garlic infused oil before charring cuisine, Garlic, Basil, Chilli and Lemon, the oils on a griddle for tasty garlic bread. are created using a unique infusion process combining premium quality olive oil Alternatively, combine the Garlic and with 100% fresh ingredients, rather than Chilli Oil with Prawns and offer the synthetic flavourings. popular seafood starter, Prawn Cocktail, with a twist. Simple Mains Combine cooked pasta, olives, tomatoes and mozzarella with the Basil infused oil for a delicious pasta dish.
Use the Lemon Infused oils with all types of fish for a flavour infusion and add a twist to salads with any of the fantastic flavours. Sensational Side Orders Or, try roasting potatoes or vegetables in the one of the infused oil to add an exiting flavour.
Turn up the heat Chilli oil can be used in a variety of dishes so why not add some heat to spice up your creations.
MAY 2009 Stir it up 11 INFUSED OLIVE OILS CREATED WITH FRESH INGREDIENTS to ly rer nd cial cate bra spe ice nly ils serv he o ed O ood T nfus he F er I or t UNIQUE INFUSION PROCESS off ed f elop dev 1L PET CATERING PACKS
NON-DRIP DRIZZLE CAP
ESSENTIAL INGREDIENTS TO BRIGHTEN UP YOUR MENU
- Marinades - Salads - Pastas - Dips - Vegetables, Meats & Fish
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S W E N
Food and Industry News Y R T S U D N I
D
Saucy N A
D O O Levi goes F back to his Roots
Caribbean food ambassador Levi Roots is taking his new found celebrity in his stride.
Well, there can’t be much that tops because they had seen the show. They Levi Roots’. hanging out with Nelson Mandela and said the Dragons would eat me alive! “I want to put Caribbean food on the playing football with Bob Marley. “I didn’t want to be conventional with map,” he continues. “And I’m hoping “It feels fantastic to be a celebrity!” a big business plan. I wanted to be my there are lots of Levi Roots out there, exclaims the exuberant creator of true self. I knew that the Dragons all young people who have got lots of Reggae Reggae Sauce, who famously came from normal backgrounds - none great ideas but have been held back appeared on Dragon’s Den two years of them were born with silver spoons because of their background.” ago. “I relax doing the job. I put some in their mouths - and I wanted to show Unlike many celebrity chefs, Levi music into my food and I’m having a them the passion in me.” regularly works in the kitchen of his great time, all the time.” He certainly did that. Dragons Peter café, Papine Jerk Centre, alongside The former reggae singer, who was Jones and Richard Farleigh bought his son Zaion. nominated for a prestigious MOBO 40 per cent of his business for £50,000 The café also cooks school meals for (Music of black origin) award in 1998, - and together they have built a the secondary school across the road. was born in Jamaica and moved to successful brand which became Curried goat might not be a regular on London at the age of 12. Sainsbury’s fastest selling product. most school canteen menus - but it has His spicy sauce is adapted from his Last year the company turned over certainly proved a hit at Thames grandmother’s recipe and he used to an amazing £1.5million. Christian College. sell it on Brixton Market - that is before Levi has since gone on to open a So what’s next for the Dragon Slayer? he appeared on the BBC’s popular ‘rastarant’ in Battersea, created a range “I think God has other work for me TV show. of cooking sauces, is about to launch and I’m waiting for him to call,” he says. “Fear - that’s what I felt before I went his second cookbook and, in August, he “I was only thinking earlier what a on the show,” says the father-of-seven. will grace our TV screens again with a wonderful life I have. It’s all about hard “I knew it would be terrible and my prime time TV show on BBC2 called work and it has been great to have children had tried to talk me out of it ‘Caribbean food made easy with my family with me on the journey.”
MAY 2009 Stir it up 13 Stir it up issue 5:Stir it up issue 2 6/5/08 16:13 Page 19
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e h t - n i Choc , g n i m o o b deman cokie, r at n i y r e n o m y , r e i h t l a e h n using ade h UK k s the s BakeMark lt o F e u l a v f e o r u s i e l ha o t o p c e e f f o c 2 e ee , cust w t 47g. o r lead of You r f o n a e m o 65 ve u o Y Choc f c h i m and - ok l ongoing the -f i s e t i s e r o n s i s e f a c g n i d u l c n i r e f a c h a per M n i h t w o r g h Orang e & contai h o v o e s cokie Sales of d n a t i u c s i b category n A great for milkstandrd me a o , s p o h s ie a co Y m s e i k o o C eg n a r e e r f - t l i u g od a k i M d n a cent per o t u t s o rather coa h 2 w s cent was sf r UK, e h t r e g n o l l & 0 er re s d n e e n a an la r e v i l e d 0 i l e d te - 9 k r o w d n a t Orang e or St t e e s u s. s a ade Stir c a n s rang e said: la p i fewer r n se n a l p n o t s u o i c at a t h e r tu o y n a m ad unched ”. e ched and tasing, w o t u it r les Kr vi s a e b gn i k e re s h up alt h e s aft e d n a i t res .” k c a n s r on y l n o od a k i M . ry .s e c a l p 15 FOOD AND INDUSTRY NEWS Clean up this Spring with quality branded products from P&G Professional AL PR L O OMO N TION Food and s be Th eo r ca Dr th th WRA sto re to Th Pl se O O conf an end St env (D Lin re Rur re is bac hit Bri sav B D m i s s s A an at i at u a ther ne T cyl cyl po e l l L epar r d n a kep da tim of waste a ckp S y f o al u y t al i ir e r iz to i s p ) t o h t ta usi a n o h I o count he r d up o nd A P t I “ tai on Sc up y l p t u a r l c y c i i Godw l V ganisati bi n o i t a i c h s nmet main w ng rea ng s l a i r e t a m e l b a l c y c e rkecylingep . rg i ( - ro t I “ h t tmen ff on m mar the li t o n i rwecs orldwie Wast s a w r landf ian sort t documentary t and o h t l ma ng . i r e p ot air t i s i isng e t d n u o f y e a e t f duce i t alked i p m i about n’ i e a a n i w g n s t e b busine t s) n a ,s t st s r as e t e v o n g t i o t ing t , e u r m es Resour and e r groups al f prres eam t a ly pokes envir o s . heir c at k s e i a d r e t t d i d onss p o ry’ d els Env or in, h t v o - s being s y r ah c a t ter ’t t kets monthly a r g n i e b e r e y e h t m i t f o a is r i e r a e y t s a l f o d n e e h r counils s leadingthre the o site.il r b wasteheir ,amid h c i h w s e Defra’back ed s wher i e c i r p e h r u s a us: lates a r e b m u n l l a m t e s a sem .d a o ls e l b a l c y c e r ”. 5 9 t a h DEFRA,for woman was re stop ir s e r a can’thet y G l a c o L s e h T “ ke swoman, u e on Rig public the and to ent our e our claimed o y e v t to f r s e v a h e h t t a h show ritc r o te me l i t n I sion. g n i r o t market eportd to ifout find e p ces Action n e s ndu timeof . are t i t r o p e r e t a d e l c y c e rubish nt,andFod Nigerian h t f sm e l b o r p d a h e h t s a tn e m n r e v o r nmet s l a c o l .s l a i r e t a m y e t n e c t ri e h t l l e s t ’ n a c y w s la c o l f o one r o f t i e. a c tr o h s a r o f te k r a m r a s e g n stry N cl ho e t agenci say: She car saves Chin in recyling p sel told Now Recyl say: mat l A Th £1. at t t d n a k a n o r i v n e e h f i B “ - y l nd g s r o r , y g r e n e s e v o r p h c r a e s e R “ t ast ei est 203.since bilon 1 n o a a c ai l W “ d n a i n i y d n fo sent erials t n o s a e r t ng spokesr woman t t i a botles ic r o f d o o e s OC f o s e n rs esar ch g organis he c e r c e R “ cyli ew r e m ’ e b m o c s p l e h a e y a g n i v a h s s t e k c o p r u o a UK’he e n c s c y i h t bon a n e i h T “ .r y e i l u d e d r l c ha es p e e k o n l a t n e m d s t i g emison. 2 r f o g n e e h s v e used s i and e w the say o s e c h w c h s a l k c a b the hows recyling r actuly a r e h t o b r o f u o i ti y s .t c a p m i r o j a m i s e v a s , t n e m n o r i v n d e v a s e v ’ on a us h c n o y e t a m i l c t a paer m w a r . s t i f e n e b s r a c r , cling a s i g n i l c y c e r o s Laura s s e c c u s i tha g n i h t d o o g Recyl s v e ng,it e h t y r e v e s ’ e r e h t o t s n e t a e r h t e no i t c a r t x e l a i r e t a K U f f o n e m n r e v o g e h t for value Un k e m a s has e g n i l c y c e R 0 3 y r o t s . e g n a h c e d Now’s p er reachd no i l l i m of sd a o r e h t e r wo s a o g u a L c ”. g n i l c y b n i a r s e d, ”. g d n U t t exprts e Laur b recyl Ef usi send Sh 10, o w r g an works o ur f o t e ect i o c ng n p e n e p ni o t a pi o c t i d in n e h ng g n i vely ads: in b n s miles g o n i a g r g d and d n u o r g them. f them t y c e r m o r d n a r e y m plastic h en more es r “ les produces b materils.new l c y c e h T t a e e l to m f e ”. s e c i r p s ’ y a d o t D t n u o m a s i landfi a r is than d e e g n i l c i i L t t a h t n er ergy z i g M G i a A b o o Y s ls a m s e s s e n i s u b k c a 2 home at s is e h t o t bygained more i w d 0 t l i 0 e r a s t e k r bysaved 9 l C w n w Stir O ’ e r o 2 than K U r it t t e han h up and a d 17 FOOD AND INDUSTRY NEWS S W E N Food and Industry News Y R T S U D N I D N A D O I’ve seen the future! O F I’ve tasted it… and it’s vegetarian! - says Phoenix Nights star Dave Spikey by Sarah Rigg As food faux pas go, it was big animal welfare 25 years ago. enough to wipe the smile off the face They managed to accumulate an of vegetarian funnyman Dave Spikey. ‘animal sanctuary’ in their back garden Out for lunch, the stand-up star and with goats, sheep, battery chickens co-writer of Peter Kay’s Phoenix Nights, (36 to be precise) and a turkey. ordered a veggie pizza for him and Inside the house lived nine his wife - with chillies. rescue dogs and a billy The couple are avid animal welfare kid goat which was campaigners and have been meat-free bottle fed and thought for more than 20 years. it was one of the So they weren’t pleased when the pooch pack! waiter brought their steaming pizza The couple left their topped with a big dollop of beef Bolton home in chilli con carne! search of a property Dave and his wife Kay say they still with more land struggle to find a decent veggie dish for their growing in pubs and restaurants throughout menagerie of animals. the UK. Adds Dave: “I loved Speaking to Stir it up as part of my chickens. National Vegetarian Week, Dave adds: They were really “Restaurants are offering better inquisitive about vegetarian dishes than they used to everything because but it’s still not great. they had never seen “A lot of the pub chains do the same natural light before. I’d old stuff, vegetarian lasagne, veggie be gardening and this big chilli, Birds Eye mixed vegetables in flock followed me around various sauces! fascinated by everything I did”. “I’m sick to the back teeth of goats’ Then one morning the couple cheese tart and mushroom risotto. were driving to Bolton General “Of course it’s my choice to be Hospital where Dave worked in vegetarian and I shouldn’t moan the haematology lab. too much. He recalls: “We got stuck in a traffic “I can see the point of view that there jam next to a lorry taking battery isn’t a great demand for it. But you chickens to be slaughtered. don’t have to be a vegetarian to “It was so pathetic. Some of them enjoy meat-free food.” had been trampled on and some An estimated three per cent of the UK of them were already dead. By population is vegetarian (approx 1.8 the time we got to work we million), while five per cent say they decided not to eat chicken any regularly opt for meat-free food, more. We got rid of all the meat according to the Vegetarian Society. straight away and worked our The couple made their lifestyle change way down the evolutionary after becoming increasingly involved in scale from there.” 18 Stir it up MAY 2009 Food and He e w e w s y a d C - I “ b u s o f I “ Charity Number: 259358 ad i d ‘ a h e v o l e n a a e b y r p n i t v o r e g ome o n i h t o n c s t s i e b r o f e t e r I ’ u e h t f o d s e v t u t i o t d e v t : v o d n e h t o r u o d p a e m e r c b h g u e I “ t i w d n r e r u o l A s h r n n a i r a t e g e v n e e b Ko Mal s e e S Dave dian o t a t e g t e e t d e r e . a i t e g e v a p e r p g l a c i h g n i m o c e l p o r o s a w 2 a c m t h e r a a - t i f f o s e v l e s h e k a m t u o c a h e l p o e p o t l l a b t e h T a n 0 d n a t a e m t n e h c t i k p s g u o w e s u t a e e y t l a n a i r s a e r d r a h s a n i h s i d s i h t fta h t o e l i h w k t a e m t a e r g e m o b n a o l a i c e . ’ . s d e t i v n i f e h c e n a i r a d n a w o n s r a t t i h ai d e r a t I r t i ’ n o d e g t I n o .e s i t a t i h t r o w l l e w s ’ d a e r t l u c i f f i d ”. s I t a n r e a h t t s r i f s e k a s i f t u b pikey e v r e s b o o s e o t I . y a s e m o t p u ndu n o i s a c c ew t u b , h t t es e h t d n d a s ’ n c e b a e m e k i l , p u e v a g e w u o y .e c i r r o ll e w y r e v e v i o h t i u q o t es u a t a e em y a d i l o t te g Monday 18th -Sunday 24th May 0161 925 2000 www.vegsoc.org h s i , s stry N h w a e , t a ti I i u b n ”. ,g t el i Hi com - ani reci of Dav Her h and kidney my lo t 2 Sal gr t 3 and t 1 of cup 1 bea t 1 t 1 t 2 wi of cup 1 t wal po Veg Sal t 2 l 2 co 1 t 1 t 2 t 1 t 2 t 3 Fo 1 1 1 a peld of cups 2 Fo Ing o / / / / fi 2 4 2 2 cal h s sed po y sp powder coriande sp powder cumin sp b b t o quarte ed aronis ge l gar sp b b o powder coriande sp b b ok fr wand elfarmal e t l t t t t cup cup t r r do) Dave’is e i f pe next nut at powder cumin sp paste gin er sp thic k a into und ilar contiue wil e (cashe ws nuts sp double of sp mat paste garlic sp veg etabl/su sp sp sp ar in it ng into ground ns, t y et t t tours,edy o o t t in newspaers red oes ew h h able/su powder chil red r koftashe s headlins ious peas, g t t e e veg y or aste aste quar oes of of p chil ed publica vmixed paner and oil r nu choped masl am sau ko aisn ie cash sw et s ou ft s ‘k nflower nt and boks ce: as: nd is tion (ricota cubes idn ter e egetabls a choped s nuts) ew owder lover caled: crea stole pow to dice nd a ed lighty pa vegetarinsm and ey n) cor heavy nflower campign has he oil coking ste coletin a and s. ts m der my (almonds, gave ‘I boiled roasted scriptwng. almonds) (car ots, finely heart ofschedul hea b infound oiled ches rt’ for him fr . e’ Sponsored by Serv e t d g Gent t Mi T Make Seaso f sauce/g Bri masl mo p sho wi d an Gri and D t med Ad p M Ko Pr H F f p A t in t H p Put cumi f A o hen o i o m he r ur l y o aste i ar ut o aner erf r d d eat eat l s a si 2- r t r t p a dm x ng h he no o n dt h C h. d d e nd ti sh r r m am i ft ul th t 1 e n hi ect t al l wel t 1 fr / i n t t h l th to reduc l 3 as: ce um b oi par d f is 2 y he asl. o s and fr a t t y e t e t he he t o t f ix n t hot with th he cup red and oil he h e f be minutes. o his paste a t n rounds. dish e to ad ad 5 r t e in golden (ricota k l. heat the salt. with ntr om r onis es form o ver he pa wel. sed po y flam avy asl le d 3 to oil sp o oft sauce/gravy Season pota sa ‘dough’ e minutes. fi tb of at y for a til onis pe rm as p meant is the imedatly p of t u to begins s o eDep . cok and w rTesulting he f the into back ps i ot ce: es r .I f toes, al on fry and ) each Br Nan powderchil s. to we arm simera . sa a to koftas another ic a much of , n and gi t othe ver with est nut a o. th colur. ot bals into n oil uce/gr m (the water koftas,e into ge a d Rol bal. cream a ls ot be to thesprinkle M brolight wn. ixe thes fry wa sa in A r a to nd r or ead frseparomate powder , ds o uncovered g his Y pan the 2-3 n a l d a t. 2 this ter k d alow and a 0 a paste m a a r of top aisi v dep ‘dough’ 0 minutes. so thick li andboil to me vy. 9 ege to ) c e and a on , D Stir n mi gethr. in e h sh c Rice. a sauce i ori p rounds s t v and and ta this o w e it pan aside. ander , the long i w x bles, ya K e f i up h t nut 19 FOOD AND INDUSTRY NEWS A smooth, high quality instant dessert - available in 5 delicious fl avours Ideal as a healthy, low fat dessert or the perfect addition to your cheesecake, gateaux or meringue shells Contains no HVOs, artifi cial colours, fl avours or sweetners whip up with milk or water Frozen Raspberry Angel Delight with Summer Fruit Number of portions: 10 Portion size: 155g Ingredients: 700ml cold water or 900ml semi or skimmed milk, 225g Raspberry Angel Delight225g raspberries (fresh or frozen defrosted), 500g mixed summer fruits (fresh or frozen defrosted) 1. Place the cold water in a bowl fi tted with a whisk. Whisk in the Angel Delight on a slow speed, scrape down and whisk on high speed for 2 minutes until thick and creamy. 2. Add the raspberries and mix on slow speed for 15 seconds. 3. Transfer to a freezer-proof container and freeze. ( Remove from the freezer 15 minutes before serving) 4. Divide the summer fruits between serving dishes, top with 2 scoops of frozen Angel Delight and serve immediately. Butterscotch Chocolate Banana Strawberry Raspberry Angel Delight Range 210x297.indd 1 3/24/09 10:08:35 AM Food and on fi h bel yo Co Now for Th Ma Tips fo Ffit od for t t ow e ur mer l ie s y a e eg Time St s n i p W A b m jor n ve the tr umber ro ei up or hea es and e Br enc and enu ki a schol. ng pr o vid ny t st n- hey itan’ on ply I nt lev els. re lt suport o and ock conv enic ing h w ut of na er the - ng y help can Eton,Pr time- s wor epar ay as kitchens schol cat an level s how kit . is bom ks ers f a erer s chen the in ed ti s sauce ourag e fod e ona ince Wilam’s g d utre ou repor of s arthee y ay I l ndu transform to fod e away tickng knows pecialst more frsom witch Clifton schol ymakour e to o t rocketing reco a stry N d no fre t boi s sh rd wil d Maj chi t A • • cent l • supe and unch hei i t ni m rThe t no cl i A Com Kep Kep ncl r Et l up take to dren ai i n an eanig roms. ng o r or’ ea ra on, t ar nig, ma ben cokingaditonl ,uding ew ncrea l tips main s chefs wn ls an is esult ding pe - of half up cha over l e a r staf or w te ll w in se t co ok ng s - da o ruusnbnaonoiyuisostnsn g d complex; tc the control stock it and t ing fing by hed in r increasing h e are: kingfutre a th or te house frd om meals.schol Education own their Bekynto,a kload he hours. h e la with others the m epayxtra , st igh s c scho in enu breakfst,eat and strugle ra t has es house tc h r et skil, t m large . tr ends have e nu numb b and St d t He t Ian Ian o eam h c s i eco ead a d o G n i res, met p e W “ p t t t s f e n e r a n o r o l M ad 5 6 M “ t o r o n i w e a r d n a I “ engthy the me p s l ro ya kitchensol d e e f er l d o d i t t t t d w n r t r f ne d d here. o r o n e m i d l s d s e r o j a r T d u rt u q n e a h m a e o , t e e y e G - t c u s: r S threat one gonm the ver t c d n a o o c t s n o i t a c can hic i i d o d a h c u s Y o c n s e h s i heads l a s ti in r f o e v r o r o s e v i t a v r e s d r I “ s d i r s a e r o r a a h w 0 0 6 u l a n i e g n a r d e t s t c u d o r p n i a t n t i r e r o f l Septmbr. r u g n e d a o w t i d n a t e y b d e d a e h spel t ca schol i i u m e h t e t a r o p r t s o s . y o r u h c u s , o O t c e l e o t s e v i t a n r e t l a r o f p i .s c i s s a l c s l a n s a s y o b y r g n u h c i n h e h t y l l a e r n e k c i h c p e e k , s r a e y e n i n t h h a , the : s u n e m d n u o r a w s a n w m o c s l l a i c i f i t r a o n a “ n a s e d u l c n i to lead a i l n i a t n i a m o t O s n a c c o r o M r e t h g h c off p e N o i healt.to b t s o c s r u o v a l f 40-strong s a ”. r e g r u B u M l l e n o s e r a r n e e b a ent’s uc t e p i o A o work, , s n e g r e l l a ter b d o o n Y k c a l b d n a a l f e r o e c s a r i m a c e h t f le a h c i M 2 l g s e t i b a e d r a w a w e s e in depresion 0 n i u e g n i 0 t c e nutrioal s e h s i d n i a m g n i s u ce g 9 s g e t s n i a F f e l i t a s r e v n i h s e l v i t i d d a r Stir i s sector’s r w , s g n i s s e r d t d d n a n e k c i h C l a t n e i r o i d e as f o cater yc n e t s i s n o c t g h e h t o t d n a h g i h se t u n i m 0 2 i . c s l t h t i w r ro j a M gn i n n i w h it s p h h a E t n e e h t ts e t a s ’ t i ”. y l e v i t c e f f e l l a up e n a e b .s u o t re f f o ing te e r t s e s i h e s a e r c y s a e t er i t n e k c i u q g n ,s n r e hg t el y t s 21 o h c u s e e c u a s dl i u B e t is a N sp a yt s a t sa FOOD AND INDUSTRY NEWS - EDUCATION At the Heart of Great British Dishes for over 100 years As category leader, Bisto offers a complete range of gravy making solutions from traditional Gravy Powder to versatile Gravy Mix, perfect for chefs looking to add their own personal touch. Whatever you’re looking for, from a fl avourer to a thickener to good old fashioned gravy, the Bisto gravy range provides the right solution for you. Bisto Bouillon Paste Created using the fi nest quality ingredients Soft consistency of the product makes it very easy to use P erfect for use as a stock or base for a variety of dishes TfgfgTee\aZ 5XXYCbgEb bh\__baCTfgX 5\fgb5XXY5 Yields 50ltrs Product Description Size Bisto Vegetable Bouillon Paste 2 x1kg Bisto Beef Bouillon Paste 2 x1kg Bisto Chicken Bouillon Paste 2 x1kg Method Beef Pot Roast 1. Combine the pepper and paprika. Rub all sides of the meat with the spice Serves 10 mixture. 2. Make the Bisto Beef Bouillon as per on pack instructions. Ingredients 20g Bisto Beef Bouillon 3. I n an oven proof dish combine the seasoned beef with the onion and the 3.6kg Rump steak, trimmed, 20mm diced bouillon. 2g Cracked black pepper 4. Cover and cook on the stove on a low heat for 2 hours or until meat is tender, 2g Paprika stirring occasionally. 1ltr Water 5. Add the carrots, then 5 minutes later the swede, and continue cooking. 400g Onion, 10mm diced 400g Carrot, 10mm diced 400g Swede, 10mm diced Serving Suggestion Serve in a deep bowl with an onion dumpling, or plated with a parsley mash or new potatoes and honey roast parsnips. For your FREE sample, menu inspiration and information on our full range visit www.chefsbisto.co.uk Premier Foods plc, Bridge Road, Long Sutton, Spalding, Lincolnshire, PE12 9EQ. Tel: 0845 122 1900. 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FOOD AND INDUSTRY NEWS - HEALTH & WELFARE i n s p i r e Brian Eastment, Executive Development • Chef of Major International shows o why Mari-Base® Mouth-watering succulent results everytime! r Marinades are a winner i in the kitchen when it g Our line up of marinades include comes to producing Yielding recipes rich in flavour. i 166 servings authentic flavours found in countries like n per case India, Portugal, Persia and China (to a litres) (c/s = 2 x 1.25 name just a few). These quality marinades t provide exceptional flavour with an e authentic aroma that will take your • dishes on a journey from East to West. c Major r e a Piri Piri Chicken and Salmon Skewers using t Hot Tomato Nachos Major Piri Piri Mari-Base® Marinade e 8 Covers • Sausages Ingredients: Country Range Sausages – 8, Major Hot Tomato i Mari-Base 75g, Tortilla Chips – Coarsley Crushed 50g, n Mozzarella – Grated 80g, Sour Cream 60ml. n Salsa - mix all together Chopped Tomatoes In Juice 130g, Major Hot Tomato o G Tenderises and penetrates meat and Mari-Base 25g, Tomatoes Chopped 70g, Red Onion – ideal to flavour fish and vegetables Chopped 20g, Garlic Puree 4g, Coriander – Freshly v 1 G Chopped 4g, Lime – Grated Rind And Juice ⁄2, Ideal for your specials board 1 1 a Oregano ⁄2 Tsp, Caster Sugar ⁄2 Tsp. G Suitable for Coeliacs Method: t G Rice Salad Water-based, therefore, ideal to enhance Place sausages in a mari-bag and add Major Hot e sauce/ dips and sandwich fillings Tomato Mari-Base and seal. Massage and place in using Major Honey, Lemon and a refrigerator for a minimum of 2 hours. Mix Mustard Mari-Base® Marinade together all salsa ingredients and stir well. Cook • s new piri piri marinade sausages on barbecue or in an oven until browned n all over and cooked through. Cut into lozenges and A G new oriental marinade reat j o place into pasta bowl. Top with salsa, tortilla chips Com u s bin new tandoori marinade and cheese. Grill to glaze cheese, drizzle with sour ation a cream to finish and serve. with s e honey, lemon and Country Rang t s mustard marinade e Sausag l es l moroccan marinade t a a tennessee marinade r s o caribbean jerk marinade f t steakhouse marinade e s r bombay marinade u o barbecue marinade v a fajita marinade l f hot tomato marinade 3 thai marinade 1 For further information on how Brian can support your kitchen call our Customer Services free on 0800 58 77 333 www.majorint.com Food and Wh eco by th to m towa th bo th As Sof Boze s ei e e ar oz t fo il n a r c he pub avai ket no e wat rd q d e ur dri t sof mi s per i int and s l burst s lient abilt er, eals family glom.c t reeport.w drinks alc uash a cent, movto econtiues el the puting are nks ent l y s cohl through ing ch of fod,and th their o of out punters icng a h to sem fact superma eap have ales blamed homes I ndu the heldave juice e drin so ft as blu es . sunk o n ket stry N Br b A by declin carbontes p Jui say: combined have an sumer t whi wi econmyailng he , d t er, cent er nalyst o i i t t f f fi drinks ce steady sale h spokesman vic l i b squah,e t l u c H z s e h T “ l a spirt and wine ew i r d ade: e l a a sale ohl beli vs e e s o h t g n i m r o f r e p t u o s e n e r a e y c I . a t s t n k n l e (ho o p the into back a w cat r e o h sal f he d e n i a t n i a m s d c i p l p a s r e t g pack t d er s k n i r d t f o s t u b d e s n e s - el c er i l th g i es fru y e emo ”. s e g a r e v e b c sof o s, ro i e wi n s k n i r d f o W i u r F “ o restaur to g it ent ncrea Euro saw wi th the ed at ing t t w t dservic/HORECA g ) f h o juice e h t d n p Andrew smoking e bater ng ro sector, rkp t Leisure str l e n n a h c ri er o e h a ho o to t sale. nks ou j wt t o 208 d n a d big esthe the ating and £62mi h t i w , t e k r a m by sed i u ofimportance b cent l est t £238milon £245milon, catering ace d. isa flavourand ed ants el h tle held e c pun most s e l a s only g i st con s, eight with industry’the s ab pointg ts drinksoft ead d e l t t o b e g wel fail f , d n a Rich taking a nd lion, d e u n i t n o c d a h ast and l sumptio sal i s one shment u one el i h w ban, t fare y. d re, ards, fod ec i u j f o es h e while a c e ch la t o t it alt i l u e n n h biz,acorbar and b ”. p t sup £1 Mag rema share p C he ul ack o .1 • • • • • • • • • Bi The ca- l pl ed market. b to ners i p chanel t Fl sep ven Bo f wel Enerdrinks gy b t Frui ho p p market wi Mi wi Lemo £42mi Sq st Sal t f market sub C i i the ned hei el rend second he o l C t ged er, l o cent er ut cent er cent er o avo ab i f p ur but on ola, t t urthe l xers o use uash t sal h sal h of es l i tl per 46 a t seven l - r sale holding wi j l cat n ed at e d uice t i ured drink keps nade s er t eclin and Pepsi o Leading l he with , the becom t egory l moved the stil es es h i prov ed w w despit er f on with drinks juice cent thre top as ahed £52milon to £158milon.to volu me and £245milon increasing take the a sale ater ards licensd fr om benfitd cent per steady down cent cent carbontes pubs in Softi g lars gest sale in sale to in may s fod leading M declin ales in J2O as su the to be to sale licensd the t £946milon A per six R Y plier £139milon l £170milon at steady fou r down ine home its £71milon number brands just down 2 Whites chanel the be licensd £1 to bar and , 0 UK’No s marketits ub- remaind 0 perfoming p 9 down with decling resilnt ositn overtok slowed Stir ca 09milon ding Britvc to cent ks chanel at the t pow er es in the egor it s. one sale up five 1 one as y 25 FOOD AND INDUSTRY NEWS - LEISURE 86;:8G:6I>DCH 8d[[ZZl^i]8aVhh I]Z9VK^cX^ Hd\ZiXgZVi^kZ!l^i]9VK^cX^ 8JA>C6GN96>GNHDAJI>DCHHL::I;GJ>IHDAJI>DCHH6KDJGN:HH:CI>6AH +- 3UMMER !D #ONS?(2PDF AM 6XPPHU2QDSODWH $GGDWRXFKRIVXPPHUWR\RXUPHQXZLWK.HUU\PDLG 2XUFODVVLFUDQJHRIGDLU\SURGXFWVLVLGHDOIRUDQ\QXPEHURIVXPPHUGLVKHV² ZKHWKHULW·VRXUULFK.HUU\PDLG6LQJOH&UHDPVHUYHGZLWKVWUDZEHUULHVRXUFUHDP\ .HUU\PDLG&XVWDUGXVHGLQDOLJKW7ULIOHRUDKRPHPDGH6PRNHG%DFRQ .HUU\PDLG&UHDP&KHHVH7DUWOHW # 6RPDNHWKHPRVWRI\RXUPHQX²ZLWK.HUU\PDLG - 9 #- -9 &KHFNRXW #9 ZZZNHUU\IRRGVHUYLFHFRXNNHUU\PDLG #-9 IRURXUVL]]OLQJVXPPHUUHFLSHLGHDV + H S I D E Celebrity Signature Dish R U T A N G I S Y T I R B E L E C My Signature Dish by John Barrowman 28 Stir it up MAY 2009 H S I D Celebrity Signature Dish E R U T A John Barrowman Bake at 200ºC for 40 minutes or until a N G I fork slides easily through wedge. S is many things to Y T I For colour add green beans or R many people. B broccoli for the final ten minutes. E L Doctor Who fans know him as the E C dashing Captain Jack Harkness in the Drizzle the green beans or broccoli with oil oozing from the roasting acclaimed spin-off show, Torchwood. squash, layer them on top of the Musical theatre fans love him for his squash and cook until al dente. many roles in shows such as Miss Saigon, Sunset Boulevard and Phantom Garlic Mash of the Opera. Kids adore him as the presenter of Alive and Kicking and The Peel and boil the potatoes until soft. Drain and put the potatoes in mixing Kids Are All Right, and most adults will bowl or leave in the pan. Add the have seen him as a judge on prime brick of butter and the large tub time TV shows How Do You Solve a of sour cream and mash with a Problem Like Maria? and Any Dream hand mixer. Will Do. Add to this various guest appearances Add sea salt and black pepper on TV shows, several leading roles in John Barrowman’s to taste. panto and recording five solo albums, and you’ll agree that Mr Barrowman Recipe for Duck While the potatoes are boiling, is a very busy man. Breast with Garlic roast the full garlic bulb dressed His latest venture sees fronting the with olive oil and a little stock from BBC1’s Saturday night entertainment Mash and the vegetables for 20 minutes in the high heat oven (200c). show Tonight’s The Night. He said: Butternut Squash “Tonight’s the Night is a show about Squeeze each clove separately into making people’s dreams come true. the mashed potatoes and mix. As well as being packed with showbiz Serves 4 razzle-dazzle and celebrity guests, I’m Takes about an hour Duck really looking forward to finding the Place the duck breasts on a dry, unlikely stars out there, putting a little Ingredients: non-stick roasting tray. extra sparkle in their life and helping Score across the fat of the duck. them realise their dreams.” 4 plump duck breasts 1 butternut squash Salt the bottom of the tray and Whipped cream Large bundle of green beans or rub salt into the duck’s fat. some broccoli as preferred In what little spare time he has, John 1- 1.5 kg/ 2 - 3 lbs floury potatoes Bake at 200ºC until the duck breasts likes to unwind with a spot of cooking. 1 brick of butter/app 6oz plump up off the tray or to taste (medium or medium well). “I love to cook and my signature dish A large tub of sour cream/250ml is grilled duck breast with garlic mash. (Do not substitute with crème fraiche; During the last five minutes of cooking I use onion, whipped cream and sour use real sour cream or extra thick double cream) time grill the duck fat to desired cream in my mash - it’s basically a Large garlic bulb crunchiness and taste. heart attack in a bowl! Olive Oil “Whenever I travel I don’t buy nik-naks, Salt and Pepper Slice and serve on a white plate. I always buy a cookbook from the region. Place a dollop of mashed potatoes “Eating is one of the biggest social Squash at the top of the plate, fan slices of events you can do, it’s the best way duck under potatoes, and place Cut the squash into large wedges but to meet people and have a good squash next to duck. before making the first incision, when time together.” you think they’re big enough, make John’s latest album Music Music Music Serve with a glass (or two) of them a bit bigger! Place the wedges Jean Daniel South African blended is out now and he will be performing in a non-stick baking dish, cover with red wine. on a 17-date UK tour throughout this olive oil and season with sea salt month. For more details visit and ground pepper. www.johnbarrowman.com MAY 2009 Stir it up 29 NG Generic Schools 210x297mm 8-4-2009.qxd 8/4/09 09:44 Page 1 NATURE’S GOODNESS 50% LESS FAT * 100% FULL FLAVOUR A new healthier range of Chips, Croquettes and Skin-on Wedges * G Less than 5% fat WHEN FRIED * G 0.5g salt * G 30% less calories THE ONLY FRYING CHIP TO MEET NEW NUTRITIONAL GUIDELINES NATURE’S GOODNESS - NO COMPROMISE For more information please call (01452) 415845 or email us on [email protected] www.farmfrites.com * Than standard fry, applies to 15mm fry Leading th ca w I Lon bi what to a No c I Te ch light Bef cha w d re fu a Her and Le i has d al b Bur H n ie is o ver at st a so i ame me st d th u l as ef rt g orde ro do w tic his ad etai nge e,we b ore au l hampton a er c c tr ly o y ks a Strrlee y het to wi in ian n a s ust i ate curv nig lear step expert n 21 nly ra b I fter nutri about l w as p own r and on and n ac ing ns nutrio ained and rs her th omer le and teur a unig aut . 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MY Many chefs know that Philadelphia makes a delicious dessert ingredient, CY but did you know, you can use it in: CMY soups canapés sauces marinades K …plus many more dishes? Professional chef, Sophie Wright, has come up with some exciting new ideas! right Sophie W For a collection of exclusive seasonal recipes, including Philly & Smoked Salmon Blinis, Goats Cheese & Pine Nut Tortellini and Chocolate Cupcakes see packs or go to our website. Plus, go online to request your FREE recipe binder* - perfect for storing the recipe series throughout the year! A LITTLE TASTE OF HEAVEN Kraft Foods is an official business partner of Craft Guild of Chefs in 2009 and through the Philadelphia brand is sponsoring their 2009 Pastry Chef of the Year Award. www.philadelphia.co.uk/professional *limited stocks available OV2533 3RUW PDGHLUD&RRNLQJ: LQHV a([HPSWIURP9$7 'XW\ a+DQG\OW%DJLQ%R[ a/LJKWO\6HDVRQHG a1RFRPSURPLVHRQWDVWH &RRNLQJ*HOV ,)( ,QQRYDWLRQ $ZDUGZLQQHU a([HPSWIURP9$7 'XW\ a1R*ODVV OW3ODVWLF%RWWOHV a8VHDVDQRUPDOVSLULW a8QLTXHDQG,QQRYDWLYH3URGXFWV )ODYRXUV1RZ$YDLODEOH )UHQFK%UDQG\6FRWFK:KLVN\'DUN5XPDQG$PDUHWWR 63(&,$/2))(5 $POVDPSOHVHWRIDOOJHOVLVDYDLODEOHWRWKHILUVWSHRSOHZKRDSSO\ 6LPSO\FDOO.DUDQ%URZQRQ RUHPDLOLQIR#UKDPDUFRP