Soups, Stocks & Gravy

OCT COUNTRY RANGE MAGAZINE FOR CATERERS 2011

WIN A KINDLE

LEADING SOUPS, LIGHTS STOCKS MICHELLE HOT ‘CLIPPY’ PUDDINGS & GRAVY MCKENNA A classic combination... with Country Range

suet puddings

Country Range Suet Puddings are perfect winter warmers. This traditional dish is always a menu favourite. Packed to the brim with hearty chunks of meat and gravy, they’re a genuine plate filler. Available in 3 delicious varieties: Lamb & Mint Steak & Kidney Steak & Ale

Microwave from frozen in 6-7 minutes. Packed 8 x 390g.

0845 519 6181 www.countryrange.co.uk A classic combination... Editor’s OCT COUNTRY RANGE MAGAZINE FOR CATERERS 2011

WIN with Country Range A KINDLE Letter

This month’s Stir it up has inadvertently become a bit of a “girl power” issue. We feel very honoured to have the beautiful Gwyneth Paltrow as our cover girl. Not only is she LEADING an Oscar-winning actress, singer/songwriter and SOUPS, LIGHTS STOCKS MICHELLE HOT ‘CLIPPY’ PUDDINGS & GRAVY MCKENNA busy mum-of-two, she’s somehow also found time to write a cookbook - and we’ve got three copies up for grabs on our Country Club page. Stiritup contacts National treasure Delia Smith shares her (very Inside this issue of the magazine you should have Editor Janine Nelson honest) views on pub grub on page 13, and we’ve got received a Country Range recipe booklet, which is [email protected] a fascinating article on jams, jellies and preserves packed with great dishes for you to try, featuring Writer Sarah Rigg courtesy of Michelle “Clippy” McKenna. It was lovely to some of our best-selling Country Range products. Designer Richard Smith chat to Clippy, who is the very worthy subject of this I hope they will provide inspiration and perhaps Advertising Mags Walker month’s Leading Lights article (page 28). encourage you to try something new. Her passion and enthusiasm for apples and orchards Publisher Practical PR is utterly contagious! Enjoy! Tel: 01282 611677 www.practicalpr.co.uk Subscriptions Olivia Blunn [email protected] Telephone: 0845 519 6181

25 22 28 contents Food features Favourites Country Range Suet Puddings are perfect winter warmers. 07 The Marketplace 05 GENERAL industry NEWS 04 COOKS CALENDAR • Campaigners demand 15 per cent VAT This traditional dish is always a menu 14 NEW FROM COUNTRY CUt for hospitality sector 04 ROGER RANT favourite. Packed to the brim with hearty raNGE 09 Country range 04 GARY SAYS chunks of meat and gravy, 15 ON THE RANGE customer profile 20 COUNTRY CLUB they’re a genuine plate filler. • With Nigel Smith • A CHIP OFF THE OLD BLOCK 28 LEADING LIGHTS Available in 3 delicious varieties: 25 celebrity category focus signature dish • Business with Bite Lamb & Mint 10 • SOUPS, STOCKS & GRAVY - Michelle ‘Clippy’ McKenna • By Gwyneth paltrow 22 • HOT PUDDINGS Steak & Kidney 27 5 WAYS TO USE... 13 hOSPITALITY • COUNTRY RANGE RED LENTILS • Delia disparages modern cuisine Steak & Ale in favour of 70s pub grub 17 EDUCATION Microwave from frozen in 6-7 minutes. • School caterers judged ‘top of the class’ Packed 8 x 390g. 19 hEALTH & WELFARE • Catering hygiene may halt norovirus 35 adVICE FROM THE EXPERTS 0845 519 6181 • Making Claims about Gluten in Food Cert no. TT-COC-2143 www.countryrange.co.uk October 2011 Stiritup 03 FAVOURITES UR I T ESAVO F The OCTOBER NOVEMBER

3rd - 9th National Community Meals Week 1st World Vegan Day Soapbox Details: www.thenacc.co.uk/events/community_ 5th Bonfire Night by Roger Rant meals_wheels_week

7th - 11th National School Meals Week 2011 4th - 5th National food and drink Details: www.iloveschoolmeals.co.uk/ manufacture health and SAfety conference 11th - 13th Masterchef Live 2011 the Nottingham Belfry Details: www.mastercheflive.com/

Details: www.hse.gov.uk/food/events 16th Food Allergens: From Social Sizing 10th - 12th The Restaurant Show 2011 Stigma to Sampling earl’s Court, London Details: www.leatherheadfood.com/food-allergens

Details: www.therestaurantshow.co.uk up the 21st - 27th National Curry Week 19th Young Chef Young Waiter - 23rd - 24th Allegra’s European Coffee National Final Symposium Westminster Kingsway College, Opposition Berlin london Details: www.europeancoffeesymposium.com Details: www.bha.org.uk/ycyw

30th St Andrew’s Day In this issue Delia Smith 27th - 29th National Honey Show is talking about a return to St George’s College, Weybridge, Surrey Details: www.honeyshow.co.uk DECEMBER basics with pub grub. 30th British Summertime ends

31st Hallowe’en 21st - 28th Hannukah (Jewish festival of lights) It’s an understandable reaction to gourmet/ 24th Christmas Eve nouvelle cuisine and the comment I would 31st - 6th Nov British Sausage Week 2011 Details: www.lovepork.co.uk make is about portion size - to me they 25th Christmas Day have both got it wrong! 26th Boxing Day Pub/traditional food should not need to be 31st New Year’s Eve served in over-facing quantities whereas the triumph of style over content with the opposing cuisine is sometimes close to Don’t get caught short! taking the Michael. In these difficult economic times there are short Whilst I have the chance of a rant about length toilet and centrefeed rolls being sold as ‘fancy food’, what’s the big idea with ice full-length rolls. cream? Recently I had petit pois and mint Rest assured that all Country Range Professional ice cream served to me. What did it taste Brand products offer you value for money and like? PEAS!! What is the point of that?! peace of mind. Look out for the ‘Soft Tissue Standard’ logo on Country Range paper products as your guarantee of quality. Call your Country Range wholesaler today to ensure you beat the cheats You can email your letters to Country Range and get the most out of every roll. [email protected] Professional It will save you money!

04 Stiritup October 2011 FEATURES U S TRY NEWSENE R AL IND Campaigners demand G 15 per cent VAT cut for hospitality sector

A campaign calling for reduced for their hospitality industries. that tourism is an extremely price-sensitive Ireland reduced VAT on hotel accommodation and sector, subject to intense international VAT rates for the hospitality food from 13.5 to 9 per cent for 18 months from the competition; as a result, all but two others industry is gaining momentum. beginning of July to help the sector recover from (Denmark and Slovakia) have a reduced rate the effects of the recession, while France reduced of VAT on accommodation. The British Hospitality Association, Federation VAT on restaurant meals to 5.5 per cent from July “They recognise that the direct revenues foregone of Small Businesses and the British Beer and 2009. as a result of the reduced rate are compensated Pub Association have all added their voice to the French lobbyist Jacques Borel, the man behind the by the additional demand that these reduced campaign to reduce VAT from 20 to 5 per cent 5.5 per cent VAT rate for the hospitality sector in rates generate and, critically, the creation of in a bid to boost business. France, believes a VAT cut in the UK could see the new jobs.” They are urging the government to slash VAT to creation of up to 320,000 jobs. She added that, according to the World Economic help hotels, pubs and restaurants compete with UfiI brahim, chief executive of the British Hospitality Forum’s latest Travel and Tourism Competitiveness their European counterparts. Association, said: “The high rate of UK VAT on Index, the UK ranks 135th out of 139 countries on The UK currently has the second highest VAT rate hotel accommodation and attractions creates price competitiveness. “That, surely, says it all,” in Europe (after Denmark), whilst many other the most significant barrier to growth and job she concluded. countries benefit from significantly reduced rates creation. Member states of the EU recognise What a waste! New research has revealed that Less than half of this (48 per cent) is recycled, the UK hospitality industry could reused or composted, and 43 per cent is thrown save around £724million a year away, mainly to landfill. by increasing recycling rates and In 2009, 600,000 tonnes of food waste was disposed of, two-thirds of which could have been preventing food waste. eaten if it had been better portioned, managed, A report by WRAP (Waste and Resources Action stored and prepared. Programme) estimates that over 3.4million tonnes WRAP plans to work with the hospitality and of mixed waste - typically food, glass, paper and foodservice sector to help reduce food and cardboard - is produced by hotels, pubs and packaging waste and CO2 emissions. restaurants each year.

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WFS11219 . . research. flakes several after of years UK’sstock first the launched Nestlé Professional Chefhas stock Taking and taste.” flavour intexture, experience sensory total cuisinebut willhelpthemcreate a to haute not only chefs allow the finest deliver in to generation products ofconvenience that will P Emma Walker, brand manager at Nestlé flavours: veal, beef, lamb, chicken, duck, pork. and contain no M stock ingredients, which arefully traceable T professional cooking. of product adry with the quality needed for cubes and aims to combine the convenience and more easily than powdered stock or stock T he flakes contain 100 per cent of the original he ‘J rofessional Chef, said: “Itreally isanew MARKE us en flocons’ range dissolves faster PRODUCT NEW NEW IN THE SG , and are available insix TP LACE S to cook them. to minimise costs as staff don’t need to be skilled and areideal for busy services and caterers looking are fully cooked removing any food safety risks A two minutes. of salt, and can be microwaved from frozen injust the sausages contain just 14 per cent fat and 1.5g highest meat contents on the market (74 per cent), M salt sausage especially for children. innovative reduced fat, reduced hasdevelopedThe BigKitchen an cheesecake and is finished with a stunning lemon digestive crumb with arefreshing, zingy lemon L and ispacked 25 desserts per case. with alight sprinkling of dark chocolate spaghetti white chocolate mousse. T with layers of light raspberry mousse and dreamy has a rich chocolate brownie base and is smothered T and ‘Rhubarb &StrawberryFlavour Cheesecake’. R T of ‘gluten-free’ desserts. new range afantastic launched haveAulds DeliciousDesserts Gluten-Free Desserts ‘Delicious’ he decadent White Chocolate &R he new range includes ‘White Chocolate & uscious L s with T aspberry Brownie’, ‘L ade from high quality pork and with one of the for kids on themenu B angers back he Big Kitchen’s entire range, the sausages emon Cheesecake marries sweet uscious L he dessert isfinished emon Cheesecake’ aspberry Brownie nutritional needs of the next generation, head on.” The BigKitchen isheremeet helpcaterers the to eat andparents ofisa challenge willapprove - the“Finding disheskidswill balance between healthier meatproducts onchildren’s menus. toput quality or the flavour sacrifice to have Fat, Reduced SaltSausages don’t meanscaterers Reducedfat Our new meatcontent. hadlower “Sometimes, sausages in thatbelow claimedto themselves. the kids and most caterers importantly to Reduced Fat, Reduced SaltSausage, listening this Kitchen hasspentalongtimedeveloping across the food concern industry. TheBig key Kitchen, says: health ofourchildren isa “The J www.deliciousdesserts.com For further information please visit the difference.” good that you really won’t tell beableto so taste butcrucially foodservice desserts gluten-free customers’ tasting needfor great market andthese products not only satisfy Thisisagrowing gluten-free desserts. our new “We aboutthe launch are of extremely excited M portioned into 14s for convenience to the caterer. bed of digestive crumb. Both cheesecakes arepre- intricate strawberry flavour miroir glaze, set on a with its light rhubarb cheesecake, topped with an Cheesecake issure to get the tastebuds tingling miroir glaze. Strawberry &Rhubarb flavour onathan A arketing manager, P shmore, commercial director at T aul Stewart, comments: October 2011

FOOD Stirit he Big up 07

THE MARKETPLACE Give this Winter period the perfect finishing touch In the run up to the festive season , licensees will be thinking about how to make the most of this season and maximise sales of the great British tradition – the roast dinner!

This means making sure you meat. For example, a generic • Ask for it – Customer feedback serve only the best gravy, which vegetable gravy may not is priceless. Make sure you use is essential to help create the necessarily match a chicken roast. MAGGI® Original gravy is in mind, Nestlé Professional®‘s perfect for beef, lamb and pork as this will ultimately help you MAGGI® has developed some top retain and attract new customers. tips to help you perfect your gravy Golden is best served with this Winter season and keep your chicken or turkey customers coming back for more. ‘perfect’ for christmas dinners, Justin Clarke, and Dark Vegetarian for meat Food Development Chef, Nestlé Professional says • Choose it and vegetarian dishes. “Maggi gravies have been around possibilities out there. However • Test it – Don’t forget to check for over twenty years and it just the consistency, colour and by choosing an authentic goes to show they have taste. Does it smell appetising? quality gravy you can ensure stood the test of time. you provide customers with Does it taste good? Is it A rich gravy is an integral part smooth, with a good sheen? of any roast dinner and getting they expect. Within the MAGGI • Present it – Presentation is key, this right is key, I know customers range there are authentic as we eat with our eyes. who wouldn’t dream of changing gravies for every dish – from However, it is important to from Maggi. roasts and pies to hot pots and gauge the right amount you Our Maggi range of authentic gravies casseroles. are serving – be careful not to are very simple to prepare, • Match it – Don’t assume that pour too much onto the plate consistent every time and have all at rst, as you can always the layers of avour the caterer must be matched to the right provide a gravy boat. needs to keep customers coming back for more”.

For new recipe ideas, visit www.maggi-menusolutions.co.uk ® Reg Trademark of Société des Produits Nestlé S.A. All rights reserved. M Country R ketchup.” Heinztomato serve onlywe ever Lincolnshire for Piperpotatoes ourchips and We beefdripping. of doubledeodorised use mixandtheuse the samebrand samebatter inthe be the world.it to best We quality always buyhaddockalways from believe Icelandaswe T that isthe reason why are we the best.” themstandard and give – andthat iswhatwe the to highest andquality demand consistency so much,” continues Andrew. “Yorkshire people fishand vary chips “Up the country anddown serve the best fishand chips around. T up, Andrew and J which has seating capacity for 240 diners -came But, when the opportunity to buy M agentestate for 12 the next years!” as quicklybean to asI’d off hoped-soIwent years two becauseIwasn’tafter progressing H came to adramatic halt. to train as achef. H worked inalocal restaurant before going to college After leaving school, managing director Andrew 15,600 bottles of ketchup. and 624 tons of potatoes ayear, served with their way through astaggering 280 tons of haddock has increased ten-fold. T Since buying the restaurant 18 years ago, turnover same business success as their predecessor. and J Murgatroyd’s isnow owned by brothers Andrew named after him. the site of hisformer millinY the county’s largest fishand chip restaurant on he was associated with. I 1800s, demanded the utmost quality ineverything T of speakinghismind. was aformidable advocate ways -andBilly Murgatroyd for straight-talking their Yorkshire folk are renowned the oldblock A chipoff he brothers rely heavily on five key products. “We heir mantra, like Billy M he fearsome wool millowner, who lived inthe e explains: “Igot disillusionedwith the industry urgatroyd’s menu. Explains Andrew: “We usethe ames Chadwick, and they areenjoying the ange products also play avital role on ames were quick to snap it up. owever, hiscatering career soon urgatroyd’s, was simply to heir customers munch t isfitting, therefore, that eadon near L urgatroyd’s - eeds, is £50 voucher. draw to wina a monthly prize customers areentered into visits to the restaurant, loyalty scheme and, after six T £8.95 senior citizens’ three-course menu. of whom take advantage of the restaurant’s as half of their customers arepensioners, many P competitively priced.” just asgood,ifnottastes better, andismore mayonnaise, and think itlooks becausewe Hellmann’s Range mayonnaise Country to “We’ve from using over alsojust moved for us. important which isobviously very that not only goodbutalsospreads tastes easily, closest you willget butter. to It’s product agreat Range spread becauseit’sCountry Buttery the Andrew and J he brothers also acustomer run ricing isextremely important to the Chadwicks ames Chadwick pictured with Keith Chegwin receiving aCheggers P our existing premises.”our existing of the into upstairs the possibilityofextending additional parking are and we alsoconsidering operation amore to prominent creating site, “Instead, we’re going to be our moving takeaway Ramsden’s Harry next chain. anywhere else.Life’s not allaboutcreating the philosophy are replicate whatwe to doing butit’s ofthe country in other parts not our “We’ve somanyopen peopleto beenaskedby J In spite of their obvious success, Andrew and ames have no plans to open additional eateries. October 2011 erfect P ortion award. FEATURES Stirit up 09

customer profile CATEGORY FOCUS y ocksav & gr , s t s so up Simmering Success With its ability to be rustled up Professional®, supplier of ready-made soups, “Try roasted pumpkin soup with chilli corn stocks and sauces. bread or give soup an extra kick by sprinkling from just about anything, it’s Nigel Crane, managing director of stock specialist in ground cardamom or curry powder. pretty easy for caterers to make Essential Cuisine, added: “Soup is uncomplicated “The key is to offer a range of soups suited a tasty profit from soup. and can be rustled up by low-skilled staff to the season. Parsnip, leek and sprout soup, quickly with a handful of ingredients, even a whether you choose to spice it up or not, Even better, this staple has remained resilient leftover potato and onion,” he said. “You just makes for a delicious winter warmer.” during the economic downturn, with sales growth need to do it well to make it profitable.” These trends also apply to sauces, which can up at least five per cent since 2008 to around Martin Ward, brand manager for the Country Range literally make or break a meal. “With increased £617million. brand of soups, stocks and sauces, said the health health-awareness, the popularity of creamier The stocks and sauces market is also growing, benefits of soup were a selling point.“Offering cooking sauces has declined, while fresh, although knowing what works best and the hearty soups, packed with vitamins and minerals tomato-based sauces such as tomato concasse, advantages of using ready-made products can for energy and warmth, satisfies the third of made with chopped shallots, garlic, fresh often be a minefield for caterers. diners who want healthier options on menus,” tomatoes and white wine, are now popular,” Dishes offering comfort, warmth and reassurance he said. “Caterers just need to avoid high levels said Nigel. have become increasingly important to consumers of salt and artificial ingredients.” “With increased travel, Thai curry sauces are in the recession. It’s no wonder, then, that soup also big sellers, but you must use the freshest, remains a must-have on menus. Spice of life natural ingredients and produce, the best chillies With its winter-warming attributes, it is that time of According to research, 62 per cent of consumers and so on, and allow people to customise.” year when soup really starts to come into its own, now enjoy foreign food, and many classic soups with over half (54 per cent) of people more likely can be tweaked to reflect this. to eat it when the weather is cold. “You can spice up a classic “Soup is fantastic for caterers on a budget or tomato soup simply by with limited resources or prep areas, such as adding a little crème fraiche, workplace caterers and staff dining sites,” said some chillies and mint,” Nikki Adamo, head of category marketing at Nestlé said Nikki.

10 Stiritup October 2011 CATEGORY FOCUS Stocking up What soups and sauces have in common is that they are both generally made with stocks or bouillons, which deliver balance and depth of flavour in a dish. In an ideal world, caterers would make their own, but, with spiralling energy costs, time pressures y and a lack of skilled staff, scratch-making stock can be a costly process. “Caterers have to strike a balance between the often lengthy process of making stock from scratch and going down the mass-produced

route,” said Nigel. “Using a reputable, bought-in ocksav & gr stock, at least as a base for your own creativity, , s t

is the quickest, most cost-effective way to deliver s great taste. The stock component of a soup or sauce is under five pence, so it’s a false economy to buy dirt cheap products, in my view.” so up According to the experts, a good stock should have an appropriate level of seasoning, which caterers should put to the test before buying. Yield is also key and the golden rule is to always look at price per litre, not price per pack. With stocks being the base for most sauces and sauces being used to provide flavours and Embracing diversity Finish with finesse enhance textures of nearly everything we eat, There are now two million Halal consumers in Sauces complete a dish and Country Range, MAGGI choosing the right stock base is paramount. David Britain and Essential Cuisine’s new range of halal- and Essential Cuisine are all one-stop shops for Bryant, managing director of Major International, approved stocks help caterers create dishes for everything from rich gravy mixes and Bechamel says: “Major’s focus is on flavour delivery, today’s ethnically-diverse society. sauce to demi-glace. convenience, flexibility and authenticity, having The range comprises chicken, vegetable, beef and Essential Cuisine has also launched a range of high been developed by chefs for chefs with the lamb flavoured stocks that meet Halal Food Agency performance stocks and sauce bases for top end understanding that to make a good stock you guidelines and give Muslims more choice in what restaurants. Signature Red Wine Jus, Signature need to create and extract as much flavour as they can eat out. Chicken Stock Reduction and Signature Hollandaise you can from your base ingredients, and for Like the rest of the Essential Cuisine range, each Sauce join new-improved recipe Signature Beef Jus today’s demanding consumer repeat the stock offers a superior yield of 50 litres per 800g in the 1ltr Tetra Pak range. flavour time and time again. Our mission is tub, with each variant tasting just like kitchen-made to deliver flavour.” stock with a clear appearance and appropriate levels of seasoning, a low level of fat (three per Mix it up cent) and no MSG or preservatives. Dehydrated soups are a cost-effective option for Because they are powders, you can add them Soup by numbers time-pressed caterers, and, thanks to rigorous New straight into a dish at any stage of the cooking Product Development, today’s products are a far cry process, giving chefs ultra convenience and control 683 the soup market is predicted to be from the uninspiring offerings of yesteryear. during a busy service. worth £683million by 2015. There are 12 soup mixes to choose from in the Country Range offers a cost-effective range of MAGGI range from Nestlé Professional. Each one is chicken, beef and vegetable bouillon mixes and 65 the biggest consumers of soup are low in fat, simple to prepare and versatile enough pastes which are easy to use and completely currently over-65s. to be used as a stand-alone soup or as a base for versatile, whilst delivering real flavour. Each one a signature creation. is free from MSG, hydrogenated fats and all meet 50 50% of full-time employees have With the Country Range brand of soup mixes, current FSA guidelines for salt/sodium. bought soup in the last year. caterers can confidently serve up flavoursome soups that deliver the quality of a premium brand, 30 30% of lunchtime soup users are without the premium price tag. aged 16-34. There are eight varieties in the range, which deliver up to 194 portions, are low in fat and free 31 31% of all men eat soup as a snack from artificial colours and preservatives. Quick in between meals. and easy to prepare with a low portion cost, they can be refrigerated for up to 72 hours, are bain 27 27% of women see soup as an all marie stable, and ideal as a base to add further year round meal. ingredients. 48 48% of consumers believe soup is a healthy, low calorie food option.

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Capture Call for your free sample our QR code free on 0800 58 77 333 or visit with your phone’s barcode www.majorint.com scanner. features Delia disparages Modern cuisine in favour of 70s pub grub The ‘first lady’ of British cuisine for four-course tasting menus.” “Pubs now sell around one billion meals a Food critic and film director Michael Winner agrees. year - more than all UK restaurants combined. has launched a scathing attack He said: “Delia is right. Most Michelin-starred That’s 35 per cent of all meals served. They are on modern restaurants and chefs are on another planet. Serving these bucking the trend, as customers want great value pubs, claiming that cooking ridiculous mini-portions is just arrogant and classic British dishes.” and pompous. Their food is often just a in the 70s was better. display of ego. Delia Smith believes ‘gifted amateurs’ four decades “I find it ridiculous that people chase these ago were more in touch with what the public so-called super-chefs, most of whom are never wanted than today’s pretentious celebrity chefs. in the kitchen. ty ali The best-selling author made her comments at “In the 1970s, you got very clear, simple classic meals. You knew what you were getting and the launch of the Waitrose supermarket chain’s os p i t

Christmas range, which she fronts with top chef that’s what the majority of the public want.” h Heston Blumenthal. A typical pub menu in the 70s included such When asked what she thought of the UK’s culinary classics as scampi and chips, gammon, egg and scene, she replied: “On the whole, I am not pineapple and sirloin steak. Popular desserts were a great fan. I like the 70s best really. Gifted sherry trifle, chocolate gateau and apple pie. amateurs opened restaurants and pubs and you David Wilson, director of public affairs at the British could have real food. Beer and Pub Association, said: “If Delia is missing “If I am in a Michelin-starred restaurant and a good plate of fish and chips or a steak and they had done this beautiful little smoked ale pie, she should get down the pub. More than haddock soufflé in a thimble, I would like ever, it’s the place to enjoy traditional, great David Wilson to order a whole big plateful. No, I’m not value British classics. NEW CHERRY STOCK UP NOW. • UK SPORTS & ENERGY CATEGORY IS WORTH OVER £29.5M AND GROWING* • LUCOZADE SPORT LITE SUPPORTED BY £4.3M YES CAMPAIGN IN 2011 • LUCOZADE SPORT LITE IS 4 X THE SIZE OF POWERADE ZERO* AVAILABLE FROM 5TH SEPTEMBER 2011 October 2011 Stiritup 13 Source: *AC Nielsen total coverage CROS 12 weeks to 7.5.11. Contains 70% less sugars than regular sports drinks. Lucozade and Lucozade Sport Lite are registered trade marks of the GlaxoSmithKline group of companies.

6519_AD_CRG_LUCOZADE_CHERRY_183x126mm.indd 1 18/08/2011 17:26 NEW FROM COUNTRY RANGE menu! up your Spice 14 Stirit Food up October 2011 FRO NEW

M P vegans and coeliacs (gluten-free). to hot spice heat. I I dishes such as chilli con carne and pasta arrabbiata. tomato, onion and red pepper isthe ideal base for T you to create arange of tasty meals inno time. O sauce. andchilli Range tomato abitofhelpfrom Country with Spice upyour autumnmenu good, old-fashioned suet pudding. a more that comforting nothing canbe in arecession -andthere People food comfort to turn often satisfy thesoul S t contains cumin and coriander, and ismedium he sweet and spicy smooth sauce with pieces of ack size: 2.25kg ur delicious easy to pour jars of sauce willhelp uet pudsto t’s also suitable for vegetarians, sweet or asavoury dish. T T seasonal vegetables. minutes and serve with chips and microwave from frozen insixto seven Cooking them couldn’t be easier -simply and steak &ale, and arepacked 8x390g. T which aresure to go down atreat with diners. has launched three delicious savoury puddings, his traditional English favourite can be either a he three fillings are lamb &mint, steak &kidney it can be used to make dumplings, stuffing, mincemeats, suet crust and fibrous but when chopped or grated and mixed with flour sheep and cattle. It iswhite is the fat which surrounds the kidneys and loins of pastry, jam roly poly or steamed suet puddings. his month Country R Suet

ange FOOD on the RANGE E G ON TH E R AN ON

Country Range development chef Nigel Smith has been in demand again this month - helping businesses to re-vamp their menus. He’s been turning his attention to the youngest members of society and helping cooks at a chain of children’s nurseries to create tasty, nutritious meals for their dinky diners. Beef Stew He explains: “The owner of the chain wants his nurseries to be the best around and he knows that the quality of the food served is at the top of many and Dumplings parents’ list of priorities. “I spent half a day at each nursery with the cooks Ingredients Method to understand what they do and how they do it. Splash of Country Range olive oil 1. Place a splash of olive oil into a hot pan, They repeated the same menu every two weeks 750g diced chuck steak add the chuck steak and seal until and bought all of their food - most of it processed - from Tesco. 50g Country Range plain flour golden brown. “I’ve changed them over to Country Range 50g Country Range tomato puree 2. Remove the meat from the heat and place products and shown them how to make some 1 dessertspoon mixed thyme and rosemary into an earthenware dish, place the same really easy meals from scratch. Obviously the (Country Range) pan back onto the heat with the juices meals have to be child-friendly so I chose things 75g Country Range suet pastry mix and add the flour to form a roux. Cook 3-4 like fresh fish goujons instead of frozen fish fingers, 75g Country Range plain flour (for the minutes and add the tomato puree. Cook fresh pasta sauce containing ‘hidden’ vegetables dumplings) 3-4 minutes then add the stock, wine and home-made carrot cake. “All they needed was an extra bit of know-how 1½ltr Country Range beef bouillon stock and herbs. Bring to the boil and simmer for and an injection of passion, and they are very 1 large carrot, peeled and diced 10 minutes. happy with the results.” 8 medium-sized peeled shallots 3. Pour the sauce over the meat, add the Nigel is also working with the corporate catering team ½ltr red wine shallots and diced carrot, season, cover at Blackpool Football Club to breathe new life into with a lid and place into a hot oven. their menus. Information 4. To make the dumplings, mix the flour and Nigel’s recipe this month is a favourite with young and old alike - beef stew and dumplings. Bake for 3 hours slowly suet pastry with a little water and mix to He says: “It’s dead easy to make. The key is to let Serves 4 people a sticky dough, leave to one side covered. it cook slowly. It’s a great way of getting vegetables Gas Mark 5-170°C 5. Pull the beef stew out of the oven after 2½ into kids and it’s the perfect winter warmer. Preparation time: 20 minutes hours, roll the dumplings into medium-sized “I use the Country Range suet pastry mix, which Cooking time: 3 hours balls and place on top of the stew. Place the makes perfect dumplings every time, and also the dish back into the oven for the remaining ½ Country Range bouillon, which gives it its rich, hour. Remove from oven and serve. intense flavour.” October 2011 Stiritup 15 NEW Website www.mars-foodservice.comMore than just a sauce

Versatile and ready to Warming Squash Soup use sauces from Dolmio® • Can be used as a base for hearty soups • Suitable for dips & marinades • Ideal for jacket potato fillings • Perfect for sandwiches, wraps and pizza toppings • All Sauces Wheat/Gluten free • Our recipes contain no nuts*

• Suitable for vegetarians Ingredients Method 1.14kg (Half a jar) Dolmio 1. Heat the oil in a large Each 2.2-2.5kg jar delivers: Bolognese Sauce pan and sauté all of the vegetables until tender. 1.14kg Vegetable stock • 25-30 portions as a culinary sauce 2. Add the Dolmio or water Bolognese Sauce and • 50 plus portions as a dip 2tbsp Olive Oil the stock and bring to a 2 Red Onions, peeled simmer, cover and cook • 75-100 portions as a filling and finely chopped for 10 minutes or until the vegetables are soft. 4 Carrots peeled 3. Serve with crusty bread. and diced Dolmio RTU cooking sauce range: 1 Large butternut squash, peeled and roughly diced 1 1

Handy Hint: Mars 20 © / Try using different root vegetables s

– Sweet potato, Turnip, Swede, /design ® / Visuals for illustration only

Parsnip or Pumpkin. ™

* We don’t have any nuts or peanuts used as ingredients in our factory

Visit www.mars-foodservice.com for inspiration and information about our range of rice and sauces or contact us on 0800 952 0011

MX001332_013_Foodservie internet flash_October stir it up.indd 1 08/08/2011 15:00 and askfor more!” eat the whole meal-andcomeback day the next the children will often claps. Quite and everyone assembly are outin the given certificates Friday won’tthey likeanditworks really The well. think or something something they new try willget if childrenthey that acertificate they H vegetables. their young diners to try new dishes, fruit and a healthy-eating certificate scheme to encourage Amongst other things, the catering staff devised happy”. their customers 70 per cent, for keep “goingthe mileto extra J A T A Secondary School Catering T title of LA Community School inDerbyshire scooped the T ceremony. at aprestigiousawards class’ ofthe judged ‘top haveUK schools been from teams twoCatering the class’ ‘topjudged of School caterers enby J he judging panel at the L unior School, where average meal uptake isover wards respectively. ssociation (LA ead cook F unior School inWales and T C A P iona R rimary School Catering T C A) rewarded the team at T edford explains: “We the tell ocal A The Meadows Community School -Derbyshire County Council. eam of the Y uthority Caterers he M LACA’s Secondary School Catering Team of the Year. eam and eadows ear enby Providing work experience for students. • Ataste-before-you-buy policy so students• can Supporting the school’s recycling work by • Abreakfast club, which isnow catering for • The creation of student evaluators to• sample Ared, amber, green colour coding system to • year. T meal uptake increase by 11.5 per cent inthe past with anumber of initiatives which have seen the T the children’s faces.” theto jobandit’s pleasure anabsolute seeing Weabsolutely brilliant. alittlebitextra allbring is aswell, event year winateam to andnow, ofthe yearemployee inWales earlier inthe year for F Winning the LA P held aG organise charity theme days. M T or acolouring book. plate and the recipient wins aprize such as crayons healthy-eating sticker isplaced under amystery Another initiative is‘sticker dinners’ -where a he team at T he inventive bunch also love to dress up and ink L see ifthey like something prior to purchase composting fruit and vegetable peelings 40-50 students food, give feedback and put forward ideas show students how healthy the food is adies. hese include: rease event, where they dressed as the iona. the individualfrontline “Iwon he M C A award has capped offagreat eadows impressed the judges ost recently they Tenby Junior School -Pembrokeshire County Council. LACA PrimaryLACA School Catering Team of the Year 2011. £150 for one day. London and Birmingham and prices starting at T the minority. row, pupils choosing school food arestill in meals has climbed for the third year ina while the number of children eating school I the national standards for school food. developing flexible menus whilst still meeting budget, using cooking inthe curriculum and creative marketing for school meals on a limited parents and pupils with healthy food at school, increasing free school meal take-up, engaging market –with sessions on subjects such as I caterers and councils, as training budgets tighten. topics ingreatest demand from schools, T Food School bylaunched the Trust. food school hasbeen sector the sessions designedspecifically for training oflow-cost A new series cooks for school Training t comes alongside new figures showing that t focuses on growing the healthy school meals he programme of one-day sessions covers he courses begin this month, with sessions in October 2011 Stirit features up 17

EDUCATION 1st September 2011 Issue 1 July 2010 What’s Stirring What’s newnew inin thethe world world of of Twinings Twinings

AfternoonTwinings Teaintroduces Renaissance! 4 newith summer uponvarieties us, the to its food By using these Twinings ranges, Wcountry has recently seen you can guarantee that you an upsurge in the wonderful are providing the theatre and pastimeservice that is Afternoon Tea. range occasion around tea that It seems no-one can refuse the consumers are now looking for. opportunity to take time out, sit Launching in August 2010, down eaand drinking really enjoy abehaviour proper is changing Twinings Tea Deli tetra-mesh cup of tea, not to mention Tover time with consumers range includes six rare and the cakes! And consumers are unusual 2nd flush and single nowincreasingly willing to pay demanding more for more choice estate loose tea blends; English an experience that offers them of flavours to satisfy them throughout Breakfast, Signature Earl Grey, something truly memorable, and the day; And with the coffee market 2nd Flush Assam, Gunpowder, that’s where we come in… reaching saturation point, no other Green Tea & Mint, Peppermint With cafes and restaurants also and Blackcurrant & Lavender wantingcategory to replicate offers the such Afternoon a wealth Tea experience, of but without the –of all bergamot available in cases but of with 100 bags. added The teas hints are presented of oranges in Tea fussinnovation of serving loose as tea.leaf tea, In Twinings the past have 12 launched months ‘Tea Deli’;sales Pillows,and lemons. each pillow Rich being andmade spicyfrom a delicateChai andcombines transparent the a range of mesh pillow bags that delivers the taste of loose tea of infusions are up 7%*, green tea up 6.2%* mesharomatic bag, developed flavours to deliver of cinnamon, the freshest and ginger richest flavourand cloves but with all the convenience of a teabag. That’s in addition to our associated with traditional loose teas. existingand speciality Tea Rituals rangeup 3.9%*so of 19 rare and offering exclusive loosethe teasright – ideal resulting in a soothing taste. For a caffeine free Both the loose teas and the tetra-mesh bags present the perfect for caterers wanting to deliver the ultimate loose tea experience. choice of teas has never been more important. opportunityalternative for Strawberrycatering outlets to and meet mango the growing is demanda delicious, for thesweet premium infusion tea experience perfect out offor home, a summers and can credibly afternoon. persuade In response to these changing consumer customers to pay more, making Twinings Tea Deli and Tea Rituals Finally a classic oriental style Green tea and needs Twinings are introducing Lady Grey, ranges the perfect profitable addition to hot beverage menus. Jasmine delivers a distinct sweet floral taste. Chai, Strawberry & Mango and Green Any outlets offering Afternoon Tea can utilise this new range to expand their tea menu and offer a tea experience with a real tea & Jasmine to their foodservice range. difference.These new Offering additions Afternoon willTea is bealso available perfect to draw in ina, new These proven blends, introduced by popular customersconvenient at off-peak 4 x 20selling case, times. to minimize stock demand, will help you meet your consumers’ Soholding why not andput Twinings help youTea Deli trial and newTea Rituals varieties ranges onand the increasingly diverse tastes. list,offer and a see wider an upturn choice in customers on a wantingdaily tobasis. take a bit more time out to enjoy the really perfect cuppa....

Described as Earl Grey’s “elegant cousin”, NewF08097 varieties will English be Breakfast available 4 x 25 inx 2g envelope Lady Grey has the same light and delicate taste formatF08098 from the Signature 1st September. Earl Grey 4 x 25 x 2g F08100 2nd Flush Assam 4 x 25 x 2g Description Order Code F08099 Gunpowder Green Tea and Mint 4 x 25 x 2g F08101 Blackcurrant & Lavender 4 x 25 x 2g Twinings Lady Grey 4x20s F08209 For more information on any of these ranges, F08102 Peppermint 5 x 20 x 2g Twinings Chai 4x20s F08210 please contact Twinings Customer Supply Twinings Strawberry & Mango 4x20s F08208 on 01264 348181 Twinings Green & Jasmin 4x20s F08207

Whats stirring Single page 2011.indd 1 11/08/2011 16:12 Whats stirring 1.indd 1 26/7/10 12:52:11 FEATURES A R E F TH & WEL H EAL Norovirus outbreaks tend to affect more than 50 per cent of susceptible people and can be passed on through contaminated food. Catering hygiene may halt norovirus

Practising ‘scrupulous’ catering other than to let the illness run its course.” • By breathing in and swallowing the virus that However, norovirus - which is also referred to as is in the air around someone who has just hygiene could prevent the spread ‘winter vomiting disease’ although in can occur vomited or from a person who is incubating of norovirus, according to in any season - can cause outbreaks because it norovirus infection health experts. is easily spread from one person to another. The • Via flat surfaces that have been contaminated virus can also survive for days. In addition, there with the virus after someone has vomited in the The Health Protection Agency (HPA) has revealed are a number of different strains of norovirus and vicinity, as the virus can survive in the there were 1,123 confirmed outbreaks of norovirus previous infection offers little protection against environment for days in UK hospitals, resulting in 859 ward closures, becoming infected again. between June 2010 and June 2011. Outbreaks tend to affect more than 50 per cent of A HPA spokesman advised: “Food that an ill According to the HPA, norovirus is highly contagious susceptible people and can be passed on through person may have prepared whilst symptomatic and ‘spreads rapidly in closed environments such contaminated food. should be disposed of. If the food is to be as hospitals, schools, cruise ships, nursing and cooked and then served hot it should be safe residential homes and hotels’. It can be caught: but salads, fruit and cold dishes have a risk Vomiting, diarrhoea, headache and stomach • By direct contact with an infected person of being contaminated and making others ill. cramps are all signs of the illness, which tends “Symptomatic people should not prepare or to disappear within one or two days. • From food that has been prepared by someone handle food for others until they have been Dr Bob Adak, head of epidemiological services in the with the virus completely free of symptoms, including nausea, gastrointestinal diseases department at the HPA, • From food contaminated by virus from someone for three days.” said: “There is no specific treatment for norovirus with symptoms, for example fruit at a bedside

October 2011 Stiritup 19 favourites

- exclusively for customers of the Country Range Group.

OFFERS COMPETITIONS FREEBIES Welcome to the Country Club CO U N TRY CL B Here at Country Club, we know you appreciate the things that make life just that little bit easier and are keen to embrace new technology. We therefore know that you would love to own an Amazon Kindle - and one lucky reader can do just that simply by entering our competition. The Kindle is a sleek wireless reading device, which weighs just 247g and can store up to 3,500 books. We’ve got a Kindle 3G with built-in WiFi, which means you can download books whenever and wherever you are. Revolutionise your reading by sending an email titled ‘Kindle’, along with a kindle! your name, contact details and the name of your Country Range wholesaler, to [email protected]

irresistible ice cream NEW Green Apple ku-li® This sweet, yet tangy coulis is unique to the marketplace. It has a vibrant green colour and mouthwatering fruity aroma. Packed in a convenient squeezy bottle, the ku-li® range are ideal for drizzling and plate decorations. They can add flair, flavour and colour to a host of sweet and savoury dishes. Also available in Raspberry, Mango, Sour Cherry and Strawberry & Rhubarb flavours. Win

creative

Serving suggestions plate decorations

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20 Country Stiritup Range October2011 SIU Ad.indd 1 02/08/2011 16:03 favourites

GWYNETH PALTROW’S COOKBOOK A MAJOR STOCKPOT Gwyn a taste of Hollywood! - three copies up for grabs Oscar-winning actress Gwyneth Paltrow put her heart and soul into this beautifully illustrated debut cookbook. It’s all about what’s in your pot that counts! It is packed full of 150 fresh, original and practical recipes (both healthy As a chef you need to be able to repeat the flavour of your dishes time and and indulgent) that all the family will love. time again. With little time and the diversity of flavours for today’s dishes, Both accessible and inspiring, and beautifully photographed by Ellen the benefits of a quality stock powder have been recognised and widely used. CO U N TRY CL B Silverman, the easy-to-use cookbook features Gwyneth’s family and friends. Major’s quality range of Stock Base Powder flavours remove the myths There are recipes for veggie burgers and organic spelt flour muffins, but about pre-prepared stocks, firstly being free from preservatives, flavour mostly the book is full of delicious indulgences, from pancakes to fish stew, enhancers and artificial colours, leaving you with flavours that make from chicken and dumplings to chocolate brownies. She takes American up stocks as good as own-made stocks. They also meet today’s dietary classics (and a few British ones too, such as crumbles) and gives each one requirements with less than 1g of salt per kg, being suitable for coeliacs her own distinctive and healthy twist. and with mushroom, vegetable and cheese suitable for vegetarians, being For yourWin chance to win a copy of this fab, new book, simply send vegsoc approved. an email titled ‘Gwyneth Paltrow’, along with your name, contact To celebrate their comprehensive range of stock bases, Major International details and the name of your Country Range wholesaler, to is givingWin you the chance to win a stockpot. Simply send an email titled [email protected] ‘Major Stockpot’, along with your name, contact details and the name of your Country Range wholesaler, to [email protected] Notes From My Kitchen Table by Gwyneth Paltrow, published by Boxtree, £20 Hardback.

Closing date for all competitions: 31st October 2011. All winners will be notified by 30th November 2011. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/competitions Stress free chicken! Ready prepared poultry for foodservice professionals

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October 2011 Stiritup 21 CATEGORY FOCUS G S T PU DDIN O H

Sweet Tastes of Success Healthy eating attitudes have certainly changed in their indulgence, and even if diet versions were Despite their calorific over the past few years. A growing number of on offer it’s unlikely they would hold the key to connotations, desserts consumers, especially those who fall into the older increasing penetration for businesses. demographic category, now actively avoid fats and are still vital to any sugar and pay particular attention to the nutritional It’s clear then, nothing delights a customer more menu. content of the food they buy. You’d think that this than a yummy, scrumptious and gorgeous-looking kind of behaviour would diminish the impact of dessert. Similar to fashion, dessert trends come Let’s face it, even the keenest followers of the desserts as part of a menu, well you’d be wrong. and go. Changing seasons present a number of season’s must-do diets struggle to not fall off the opportunities for operators and chefs to offer wagon for one night only when faced with tempting When eating out sweet treats become an entirely different delights. As we move into autumn and cakes, chocolates or other sugary delights. As different story for all. Mintel statistics find that winter that trusted sweater or jacket is always we say farewell to long summer nights, Stir it up many adults still allow themselves an indulgence reached for. On the food front the same can be said in explores how foodservice operators should now be and nearly a quarter of adults eat ‘a lot’ of desserts. regards to puddings, as hot desserts come a-calling. thinking hot, hot, hot…. The appeal of cakes and desserts resides primarily

22 Stiritup October 2011 CATEGORY FOCUS The best traditions done well It’s a great way for chefs to get creative with flour in the kitchen and cook from scratch. To make the Traditional puddings are still a hot favourite. batter, simply mix together 4oz plain flour, a pinch Figures show that, in times of financial uncertainty, of salt, ½ pint of milk and one egg. Pour the batter familiarity and nostalgia become increasingly into a hot frying pan or flat circular hot plate and important factors in providing comfort. The spread evenly over the cooking surface with an successful re-emergence of traditional dessert offset spatula. Serve them up with anything from favourites such as Arctic Roll during the recession Desserts by numbers sugar, lemon, orange, jam, cream, or the French shows many diners are turning their backs on favourite Nutella. the ‘exciting and new’ in favour of the traditional, 17,000 that’s the number of people in If you’re feeling adventurous, why not try your hand comfort foods. Belgium, a staggering one in every at a flambéed Crêpe Suzette? Stack the pancakes As classic British favourites make more 200 workers, who are involved in

as you make them between sheets of greaseproof G S reappearances on dessert menus, Country Range’s the making, selling and the paper on a plate fitted over simmering water to addition of indulgent, traditional frozen puds are promotion of chocolate. keep them warm, then make a sauce by mixing also set to tempt reminiscing diners. 50ml orange juice, grated zest of one orange, 1tbsp These real family favourites include Syrup Sponge £1.45billion cater sugar and 3tbsp Grand Marnier liqueur. Melt Pudding - a melt in the mouth traditional steamed the amount of money that the T PU DDIN 50g butter in a frying pan, pour in the sauce and dessert market is estimated to O pudding, covered in lashings of golden syrup; H allow it to heat very gently. Then place the first a Chocolate Chip Sponge Pudding, with a rich be worth. crêpes in the pan and warm through before folding chocolate sauce; a traditional Jam Sponge Pudding, in half and then in half again to make a triangular topped with strawberry jam; the all-time favourite 16 the percentage by which the shape. To serve, warm a little Grand Marnier in a Sticky Toffee Flavour Sponge Pudding heaped dessert market has grown ladle and set light to it before pouring over the with gooey toffee sauce; or the nostalgic Spotted crêpes and serving on warmed plates. Dick Sponge Pudding cooked to an authentic 44 the percentage of people who claim traditional recipe. to be on a diet. Individually packaged and microwavable from Chocolate Heaven frozen, they offer chefs a quick and easy addition A dessert menu without chocolate simply shouldn’t to traditional British menus. happen, but if you think you are limited to serving Martin Ward, Country Range brand manager, up fudge cakes then think again. It might seem explains: “Traditional puddings are still a hot even more retro than some of the other desserts favourite. In response to this we can offer great mentioned, but with chocolate fondue you could tasting recipes that are quick and easy to prepare, be on to a real winner. provide authentic flavour and satisfy the British Fondue comes from the French word sweet tooth.” meaning “to melt” and it was originally All are delicious served with Country Range ready- a dish of melted cheese served in a to-serve dairy custard, Country Range dairy vanilla communal pot and eaten by dipping ice cream or Country Range whipping cream. long-stemmed forks with bread into the cheese. Since the 1950s the The perfect filling name has been generalised to other Keeping on the classic front and another must- dishes where a food is dipped into a serve is apple pie. Sidoli has its own range of communal pot of hot liquid. individual steamed puddings, pies, gateaux One of the great things about and cakes for an endless amount of menu fondue is that it’s not only combinations. The ever-popular desserts are not versatile for the customer, but only economical, they are also quick to prepare and also for the operator. You can there is minimal waste, making them an excellent mix and match what type addition to any kitchen. of sauce you want to use. Sidoli provides caterers with two great apple pie Chocolate is the obvious offerings. There’s the Big Apple Pie, which is a sweet choice, but also try caramel shortcrust pastry case filled with sweet and juicy or butterscotch. To make sliced apples, lightly glazed and sugared top. Then your chocolate fondue, cut there’s the Caramel Apple Pie made with delicious 400g of good quality dark shortcrust pastry case filled with apples and a chocolate into cubes and rich creamy custard, topped with crunchy crumble melt in a bain marie. Bring heaped with more caramel fudge. 300ml cream to boil gently in a fondue pot then melt A Taste of France in the chocolate and serve. Use fresh slices of fruit, In a nod to our European neighbours, one of the cubes of brioche bread and most noted desserts on any menu is the crêpe, a marshmallows to dip into type of very thin pancake. the tasty pot.

October 2011 Stiritup 23 A Christmas Essential Our Ready to Serve Custard delivers a deliciously rich, creamy custard oozing with colour and flavour. Great served hot or cold, our custard can be served straight from the packs and is ideal for any number of festive desserts. So for Ready to Serve Custard with a difference, turn to Kerrymaid.

Discover more about our foodservice brands: www.kerryfoodservice.co.uk Email: [email protected] FOOD MY SIGNATURE H TUR E DIS NA G

A Christmas Essential R I TY SI Our Ready to Serve Custard delivers a deliciously rich, creamy custard oozing with DISH by colour and flavour. Gwyneth Paltrow CELEB Great served hot or cold, our custard can be served straight from the packs and is When we asked Hollywood Gwyneth says: “For me, family comes above Joy of Cooking and adapted it over the years ideal for any number of festive desserts. everything, and cooking and eating together to utter perfection. star Gwyneth Paltrow to So for Ready to Serve Custard with a difference, are the key ingredients of a happy home.” “The recipe below is so truthful to his pancakes name her Signature Dish, Her father Bruce, a director/producer and creator that it’s almost hard for me to eat them. I keep turn to Kerrymaid. of the offbeat medical drama St Elsewhere, died of expecting him to walk into the kitchen.” she didn’t have to think for cancer in 2002. Inspired by precious memories of cooking with too long. A year later Gwyneth married Coldplay frontman her father, Gwyneth has put her passion for food Discover more about our foodservice brands: Chris Martin, who dedicated a track on his following into her first cookbook, Notes From For food represents family and love to the Oscar- album to her dad. My Kitchen Table (Boxtree). www.kerryfoodservice.co.uk winning actress, who dedicates this dish to her Adds the actress: “Now if there is one image She says: “It is a truly Email: [email protected] beloved late father Bruce. of my father that is the most ‘him’ - that is personal book that When she was a child Gwyneth’s dad would to say encapsulates all of his elements and celebrates cooking Cooking and eating make her and big brother Jake his special syrupy delivers them in one picture - it would be with - and for - together are the key sweet pancakes. him over his cast-iron griddles making his the ones you love.” ingredients of And now years later the star is cooking them for world-famous pancakes. her own children, Apple aged seven and Moses, “These things have been legendary in our house a happy home. who is five. for decades. He first got the recipe out of the Bruce Paltrow’s Pancakes Preparation time: 20 minutes Ingredients Let the batter sit, covered, overnight. The next (plus overnight resting prior to making) 350g unbleached plain flour morning, heat up your griddle or non-stick pan Makes: 3 dozen 12.5cm pancakes 75g granulated sugar and slick it with a little butter. 3½tsp baking powder Add enough milk to the batter to thin it to the 2tsp fine salt right consistency - the thicker the batter, the 750ml buttermilk thicker and heavier your pancakes; the thinner 75g unsalted butter, melted and cooled, plus the batter, the more delicate your pancakes. more butter for cooking Neither is wrong by the way. 6 organic large eggs Cook the pancakes on the griddle/pan, flipping Up to 250ml milk, as needed to thin batter them after bubbles appear on the surface of the Real Vermont maple syrup, warmed, for serving uncooked side. Let cook 2-3 minutes more, then remove and eat Method with lots of warm maple syrup.

Whisk the dry ingredients together in a large Turn to page 21 for your chance to win a copy bowl. Whisk the buttermilk, butter and eggs of Gwyneth’s new cookbook… together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay).

October 2011 Stiritup 25 “Well that’s my Christmas shopping done, then!”

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_02OZ6_STU51727 Winter GWP Xmas Ad A4.indd 1 8/8/11 4:10 PM FEATURES Five ways to Use... COUNTRY RANGE Baumann’s Red Lentils Blog Red lentils are part of the Lens 2. Red lentils are perfect for starter dishes and O U SE... are really tasty when served up as Indian dal S T

Esculenta group of edible pulses. (lentils) pakoras. The speciality fritters can be Y Red lentils are high in protein and made by combining roughly ground half cooked include essential amino acids. lentils with chopped onion and aromatic spices that include a touch of asafoetida, dried

In many parts of the world they are an inexpensive fenugreek leaves and chopped coriander. Bind F IVE WA protein and are essential for those who adhere to the mixture using gram flour, deep fry and serve a vegetarian diet. with fruit salsa and salad - drizzled with tamarind coulis, and sprinkle with chat masala. Apart from a high level of proteins lentils also contain dietary fibre, folate, vitamin B1, and 3. Another fabulous starter option is khichdi. minerals. Lentils are often mixed with grains, such this traditional rice and lentil dish will make as rice, which results in a complete protein dish. you feel great whatever the weather. If you want to make it even more interesting add lime Unlike historical preconceptions lentils don’t juice, salt, cumin and coriander powder to require soaking before cooking and only take smoked haddock and toss it in a non-stick pan It’s been a bit stressful this month because my around 20 minutes to cook. You can cook lentils with the cooked khichdi. Combine with some new head chef left! I’ve had eight chefs come and by themselves in just water or stock and then eat black cumin seeds and tempered tomato achar go this year, which hasn’t been easy. The problem simply like that. (spicy tomato relish), place grilled scallops on is they can’t hack the hours. It’s very frustrating Chef patron at the Saffron group of restaurants in top. The scallops should be marinated with lime because a lot of time goes into training them up Birmingham and a member of the Craft Guild of juice, salt, cumin, coriander powder, ginger and and getting them ready. It took precisely one day Chefs, Sudha Shankar Saha, puts forward his tips on garlic. Serve this dish up with a mint and to get another one though. I’ve promoted one of the boys and I have a new girl starting on pastry so how to put some spice and flavour into red lentils: coriander dip and you’re onto a sure fire winner. hopefully everything will settle down now.

4. A top lentil based side dish is known as Dal I’ve been developing a “Light Bites” menu for the 1. Soup is a great way to use lentils and one of my tadka. This is a red lentil preparation where the brasserie for people who are in a hurry. It includes particular favourites is Turkey Mulligatawny lentils are boiled separately. A mix of cumin dishes such as sweet and sour chicken ramen with soup, or ‘Pepper Water’. The word mulligatawny seeds, red chilli, turmeric powder and coriander homemade rice noodles, and chorizo risotto with deriving from the Tamil words molegoo (pepper) powder, along with fresh chopped tomatoes avocado. Puddings include bubblegum ice cream, and tunes (water). and onions, is then added to enhance the which is served in homemade cones with two the main ingredients are red lentils, garlic, flavour. It goes really well with rice. Flakes and toffee sauce and is absolutely delicious! ground pepper, curry powder and coconut milk, 5. For my final option I’ve got to go for a curry! There’s also a Mars bar, banana and rum handbag, a granny smith apple, and turkey breast. You’ll lamb and lentils go fantastically well together. which we wrap in tin foil and cook on the barbecue start off by heating the spices and the turkey Cook lamb shanks in spiced stock, which until it melts and goes lovely and gooey. and then add the lentils, any other vegetables, contains cumin powder, coriander powder, chilli We had the TV psychic Colin Fry in for dinner the the apple and stock. Cook for around 20 minutes powder and garam masala powder. Then add the other day. I told him that if he could guess what and finally add the coconut milk and some fresh red lentils, onion and tomato sauce. Serve the desserts we were serving that day I would buy his coriander leaves. dish up with pilau rice. meal – and he did! He also said he could feel the presence of quite a few spirits in the brasserie too… I’ve had the bid accepted on the barn, which I want Sudha Saha starred in Iron Chef UK on Channel 4 For further information and how to become a to convert into a cooking academy so we’ve now and is a member of the Craft Guild of Chefs, the member please log onto www.craftguildofchefs.org put our house on the market and are hoping for a largest UK chefs association. It has members or find the Guild on Facebook, Twitter, or LinkedIn. quick sale so that we can get things moving. Good news on the festive front: we’re already worldwide across foodservice and hospitality, from very busy for Christmas, and New Year’s Eve students and trainees to top management working and Christmas Day were booked up in August so everywhere from Michelin starred restaurants to hopefully we’re going to have a really good festive school catering divisions. season this year. Representing the interests of chefs and promoting an understanding, appreciation and advancement Happy cooking! of the art of cookery and the science of food, is the aim of the Craft Guild of Chefs.

MarkOctober 2011 Stiritup 27 leading lights 28 Stir it was the link between the two. and food networks, and the humble British apple idea for my PhD, which was linked to sustainability love for apples came about whilst researching an hedgerow jellies, puddings, pies etc. H labour into cider, apple and elderflower wine, forage every summer and then turn our fruitful I humble British apple begin? How did your love affairwith the her mission to protect British apple orchards. shows to talk about her passion for preserves and hairclips -has appeared on numerous T Clippy -so-called because of her love of wearing food world by storm. jams, jellies and chutneys, which has taken the - Clippy’s Apples -in2008 with arange of decadent T ‘core’ knowledge.the ‘Clippy’ McKenna has apple,Michelle things all When itcomesto Business with Bite favourites t started as alittle girl;my family would often he ‘queen of preserves’ founded her company up October 2011

owever, my V and radio tour which started in2009. on my ‘P the UK’in2009. Ialso started to teach preserving by BBC Countryfile as ‘pick of the best preservers in M jams, so Isuppose preserving isinmy blood. T always made lemon curds, chutneys and hedgerow the smell and taste of my first preserve. M age of 10 was ‘M Believe it or not, my first brownie badge at the P How do you become aMaster that Ihave never forgotten. step of the way. I G 30 minutes, with T a dishusing ingredients that they had selected in were televised. T this heat and then went onto the heats, which potatoes -harder than you think! Imade it through to expect. M time. Iwas on the first show, so Ididn’t know what I Masterchef Goes Large. T t was amazing, scary and exciting allat the same ell us about your appearance on regg Wallace and J aster P reserver? reserving the Nation’ UKcookery school reserver came about as Iwas commended y first task was to complete mashed armalade’. Ihave never forgotten he second task was to complete t was aninspirational day and one V cameras and crews as well as ohn T orode watching you every y mum he to family days. appletastic events going on from master-classes over the following months as we have lots of across the UK.Check out www.clippys.com to O apple season, which starts around A in the early 1990s by Common G T apples such as Chivers Delight and G know that we have over 2,000varieties of native British apples arethe best inthe world! Did you how should people mark it? does the day symbolise for you and I Apple & F taste of this preserve and it inspired me to create awesome fig preserve. Ihave never forgotten the end of the dinner they served cheeses with an house. T the Côte d’Azur, and we sat outside next to the pool amazing; it sat nestled on the hillside overlooking to dinner at her friend’s place. T cousin lived inthe foothills of Nice and invited me Villefranche-sur-M When Iwas 16 Iwent to work as anau pair in examples of this? your travels. C You say your recipes areinspired by t’s Apple Day on October 21. What o celebrate British apples, Apple Day was formed ctober, there arelots of events going on he dinner was out of this world and at the iggy Diggy Conserve. er inthe South of F an you share afew he château was round. During ugust through renadier? rance. M y preserved (and why?!) activities. O pipeline as well as many other mad apple-based gingham lids or doilies for me! I I would love to bring out abook ‘Clippy’ style, no domination?! Any plans for abook? Apples moving forward? Global What areyour plans for C and home-made mayo. use these on pizzas, pasta, hot cheese sandwiches and hey presto my very own British-style capers! I berries, peppercorns, bay leaves and cider vinegar quite peppery so Ipickled them with some juniper that the un-ripe pods of the Nasturtium flower were get hold of my favourite brand of capers, Iknew best so far ismy ‘Nasturtium P weird and wonderful concoctions. H Now that isaquestion! Ihave tried allkinds of in allour products. I started Clippy’s Apples, as we use British apples grown produce and this isone of the reasons why I feel that we can make more use of our home- topics, which have been discussed ingreat detail. as well as the GMO debate. T provenance, food ethics and food sustainability local and regional foods, food miles, food different angles such as the organic movement, grown produce. T when talking about making the most of home- T doorstep? of the produce that isgrown on our Are we as anation making the most What isthe weirdest thing you have here’s been resurgence over the last few years ur goal from day one was to become his can be seen from many hese areall‘hot’ od P t’s definitely in the lippy’s ickle’. Icouldn’t owever, the long-term plan is‘Clippification of the Nation’. paving the way for anew era inpreserves. M quirky names such as Apple P a UKhousehold name. With funky branding and jams and chutneys? who would like to make their own Do you have any advice for caterers preserve. in your heart of hearts ifyou perfected the perfect preserve and listen, does it sound right. Y taste the preserve, smell the preserve, touch the always go with your gutfeeling. Sounds odd, but golden rules of taste, smell, touch and listen and as they don’t like it. Ialways teach the ‘Clippy’ should also never boil the hell out of any preserve, impeccable quality and preferably inseason. Y with love and care. T T he key to any kind of preserve isto treat it he fruit should always be of October 2011 favourites ie Conserve, we’re

Stirit ou know y up 29 ou

leading lights T TO HE R M P O IN T ME N A J E S T Y T B Y A P HE Q UE P E C IA L IT IE S W .A . B A X T E R E N T T IS H S A N D S O F S C O N S L I R S O MIT E D V E YO P UR

Tomato & Basil Spicy Parsnip

s lifted by just Tender sweet parsnips, onions and mild spices are subtly blended the right amount of basil. with fresh cream to create this deliciously warming soup. Top with grated parmesan and a sprig of basil. Serve with parsnip crisps.

PA S S I O N AT E ABOU T G O O D F OOD SINCE 186 8 Pea & Ham Carrot & Coriander

The split peas in the recipe gives this soup a lovely texture and Scottish carrots and onions and blended with parsnips and honey from the ham. to create another dimension for this sweet and herby soup. Serve with crispy pancetta & warm crusty bread. Top with crumbled feta cheese or crème fraiche.

Butternut Squash Aromatic Chicken & Red Pepper

icy red peppers Aromatic chicken is infused with a selection of fragrant Thai which contrast beautifully with the sweet, soft butternut squash. herbs and blended with creamed coconut to create this Far Top with toasted pumpkin seeds. Eastern inspired soup. Serve with spicy Asian crackers. Baxters launch a range of soups expertly Lentil & Bacon Royal Game crafted for Foodservice A traditional homemade soup with a ham stock base, red lentils, t Highland smoked bacon and a selection of vegetables. venison and pheasant & cooked in a rich meaty stock to make it Key beneﬁts Top with crispy, streaky bacon and serve with a warm crusty roll. a soup of distinction. Serving Suggestions Top with caramelised onions.

Premium ready-to-serve ambient soup Serve soup at varying occasions such as starter, lunch and part of a meal deal such as ‘Soup and a $ & ) /! ! & $ "# ! $ & ## " !! + !! 0.//( No artiﬁcial colours, ﬂavours or Sandwich’ added preservatives Rotate our varieties and serve as ‘Soup of the " # ! !/%!3 %( Re sealable free standing container Day’, after all variety is the spice of life! containing up to 10 servings * Have a take-away ‘Food-To-Go’ o er, use our ! " ( $ $ %! ! All vegetable based recipes deliver branded cups to reinforce your quality o ering 1 of your 5 a day to your customers.

! ' &.570.2.2714+ .550/64/7./ T TO HE R M P O IN T ME N A J E S T Y T B Y A P HE Q UE P E C IA L IT IE S W .A . B A X T E R E N T T IS H S A N D S O F S C O N S L I R S O MIT E D V E YO P UR

Tomato & Basil Spicy Parsnip

PA S S I O N AT E ABOU T G O O D F OOD SINCE 186 8 Pea & Ham Carrot & Coriander

Butternut Squash Aromatic Chicken & Red Pepper

! ' &.570.2.2714+ .550/64/7./ 41193 CRG PC Trade Advert.indd 1 17/06/2011 11:05 FEATURES World-first n-iceR estaurant shows frozen is cool The world’s first gourmet restaurant serving only frozen What the critics said: food has proved once and for all “A Frozen Food revelation! The menu read like that frozen is cool. that of a gourmet restaurant. The purpose of the meal was to measure opinions on frozen foods prior to the meal - and then measure The ‘pop up’ restaurant, which opened in London again after the meal. Without question, I for one week only, served the finest gourmet have been rocked out of my complacent cuisine prepared from frozen food, including U S TRY NEWSENE R AL IND purchase of frozen peas and spinach.” G signature dishes from acclaimed celebrity chefs. - Jacki Walker, Equip Line / Tec Line. Included on the menu was a main course from twice Michelin-starred Atul Kochhar, a vegetarian “An interesting concept to change your view dish from TV’s Simon Rimmer and a dessert from of frozen food! We all think of peas and chips Galton Blackiston, who also has a Michelin star. and a few ready meals (usually curry), but N-Ice put together a great menu to rid Brian Young, director general of the British Frozen everyone of the misconception of bland Food Federation (BFFF), which masterminded the frozen food… The extensive menu truly project, said: “N-Ice is one of the most courageous showed the new versatility of frozen food, and most exciting projects ever undertaken by and I for one will look at frozen food in a new the BFFF. We went all out to prove that frozen food light from now on.” delivers the same quality and taste as fresh food - Nick Green, Villeroy & Boch. and have deliberately been audacious in our estaurant menu choice. Menu for N-ICE R

“The fact that we had three of the UK’s best chefs on board is true testament to the fact that the tide Starters rokha Chutney is changing for frozen. We have proved our case Atul Kochhar’s Crisp fried spicy John Dory with G with science and facts and now it is time to show elba toast Smoked salmon and basil terrine with anchovy butter, pickled that the proof of the pudding really is in the eating.” ginger crème fraiche and citrus fruits, M

Smoked duck with quail Scotch egg, apple chilli and mustard seed chutney Chef Atul Kochhar, renowned for reinventing Indian Roasted aubergine with miso glaze, oriental broth and tempura vegetables cuisine, said: “N-Ice is a bold move - and not before Grilled asparagus, vegetables a la greque, wild mushrooms time. There’s been an unfair stigma associated with frozen food for a long time. N-Ice has been purposefully designed to challenge frozen’s image. Main Course Its quality has improved dramatically over the Atul Kochhar’s fragrant Kashmiri lamb curry years and it is now on a par with - and sometimes Simon Rimmer’s Italian bean casserole with arancini better than - chilled equivalents.” oroccan spices, chicken ballotine stuffed with dates, Roast chicken breast withcous M cous and harissa sauce

Beef encroute, creamed spinach, fondant potato and red wine sauce ahi Mahi marinated in garlic and lemon, sautéed baby squid, white beans, Grilled M piquillo peppers and ginger butter sauce

Pan fried snapper, crab dumpling, coconut and lemon grass broth, crispy shallots Desserts etit Pois ice cream with mint Galton Blackiston’s P anzania Liquid chocolate centre, served with a macadamia biscotini Mango Soufflé with a T Strawberry consommé, vanilla bean panna cotta Blackberry and elderflower summer pudding, crème chantilly Atul Kochhar Simon Rimmer Gooseberry cheesecake, rhubarb compote, vanilla ice cream Selection of Mövenpick ice creams

Tea & CoffeeOctober 2011 Stiritup 33 * Source - Nielsen Total Coverage MAT to 25.06.2011 FEATURES Making Claims about

Gluten in Food s By Dr Ron Kill, Country Range brand technology consultant xp e rt As a result of better diagnosis, The new rules mean there are two claims allowed to describe foods suitable for people with a gluten it is now thought that one in intolerance.

100 people suffer from coeliac m th e disease, so catering for their 1. Gluten-free: for foods that contain no more than 20 parts of gluten in a million (ppm). These can dietary needs is essential. be foods that: Coeliac disease is an autoimmune disease (not • are specially made for someone with gluten an allergy), which is triggered by gluten and intolerance, by using an ingredient that has fr o advice means the body produces antibodies that attack been treated to reduce its gluten content (such its own tissues. Treatment is therefore to exclude as bread made with gluten-reduced flour) gluten from the diet. • and/or have a gluten-containing ingredient Gluten is a protein found in cereals such as substituted with one that does not contain wheat, rye, barley and can contaminate some oat gluten (such as pasta made from rice instead products. It can be present in food knowingly as an of wheat) ingredient or accidentally by coming into contact • are everyday foods that meet the gluten with gluten-containing ingredients, such as wheat limit even though they are not specifically customers know that the food doesn’t contain any flour or breadcrumbs, used in the same premises. made for this purpose (such as a soup made of these ingredients. As a caterer, you may choose to offer foods for only from vegetables) Businesses need to be clear that they are not people with gluten intolerance. Many people 2. Very low gluten: only for foods that are suggesting the food is suitable for someone with avoiding gluten will become regular customers of specifically prepared for people with a gluten coeliac disease. This extra information will allow establishments where they are confident that their intolerance. They must contain no more than customers to understand the level of risk and make food has been prepared by people who understand 100 parts of gluten in a million and contain an a decision about whether to buy the food. their needs and the food will not make them unwell. ingredient that has been specially processed to The Food Standards Agency has produced an On January 1, 2012, the rules on making claims reduce its gluten content. They may also contain easy-to-use flow chart and factsheet to help about gluten in food are changing and you may no substitute ingredients. caterers understand the new changes which is longer be able to call your food ‘gluten-free’ unless available online at http://www.food.gov.uk/news/ the food meets the following requirement. If food does not comply with these new rules, it newsarchive/2011/may/glutenfree The key change will be that the term ‘gluten-free’ cannot be described as ‘gluten-free’ or ‘very low can only be used on foods that contain less than gluten’, but you could make a factual statement 20 parts of gluten in a million. Recent evidence has such as ‘no gluten-containing ingredients’ to let shown that using this extremely low level will offer better protection for people with an intolerance to gluten. Previously, there was no limit set in law for foods described as ‘gluten-free’ and so levels could vary.

On January 1, 2012, the rules on making claims about gluten in food are changing

October 2011 Stiritup 35 5626_Rowntrees_A4_Trade_Ad_aw.pdf 1 09/08/2011 10:09

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