JUNE 2013
THE CounTry rangE grouP MagazinE for CaTErErs
by royal appointment A bounty of fabulous ingredients on Jersey
Five a day success for childcare providers leading light michael Wignall JUNE 2013 03 for starters... >> Don’t you just love June? The weather’s great (hopefully!), the wedding season is in full swing, beer gardens are packed (?!) – and it’s time to dust off the barbecue. But barbecues are no longer the reserve of With the tourism season in full swing, we take a trip private gardens and village fetes. More and more to Jersey to visit one of our customers to find out professional chefs are now introducing barbecue what it’s like to be a chef on the largest of the dishes onto their menus to satisfy the nation’s Channel Islands (page 05). seemingly insatiable demand for chargrilled food. We’ve also gone ‘coconut-ty’ this issue, with two However, barbecuing requires a very specific skillset delicious recipes from Nigel Smith using the much – and we’ve asked several seasoned barbecuers under-used ingredient, desiccated coconut – as well to share their tips and advice (see page 34). as a look at the latest health-giving superfood, coconut water. Our regular columnist Mark Baumann also gets in on the action with a delicious recipe for barbecued Happy June! monkfish and prawn skewers, plus a very interesting Mars Bar concoction. ingredients...
13 FIVE WAYS Food TO USE with Chris Munroe 07 NEW FROM 33 COUNTRY RANGE SIGNATURE DISH 31 by TV presenter and 10 THE ON THE RANGE interior designer MARKETPLACE with Nigel Smith Linda Barker
Features 24 HEALTH 37 FOOD & 17 & WELFARE INDUSTRY NEWS – CATEGORY FOCUS CQC review results Young chef competition Artisan food school – Acting on impulse New NACC Social Care Chief Inspector Mintec market report 05 CUSTOMER PROFILE 21 EDUCATION 27 HOSPITALITY The Royal Yacht New children’s Save money, use frozen 41 Hotel in St Helier, food awards Allegra Strategies GO ‘NUTS’ for the Jersey Five a day success on premiumisation latest superfoods
Favourites 25 43 ADVICE FROM 47 TOOLS OF THE EXPERTS – BAUMANN’S THE TRADE The horsemeat scandal BLOG 04 COOKS THE GREEN CALENDAR 34 44 GAUGE 04 SOAP BOX THE MELTING POT LEADING LIGHT Smokin’! – Hot ideas Michael Wignall 23 COUNTRY CLUB for great barbecues from The Latymer our editorial partners... Contact us...
EdItor Janine Nelson [email protected] WrItErS Sarah Rigg, Amy Grace SUbScrIptIoNS Telephone: 0845 209 3777 As part of our environmental policy this [email protected] magazine is printed using vegetable oil based ink and is produced to high dESIgN & prINt Eclipse Creative environmental standards, including EMAS, ISO14001 and FSC® certification. www.countryrange.co.uk/stir-it-up
JUNE 2013 03 COOKS CALENDAR
Soap cooks calendar... Box by Roger Rant June In season...In
broad beans globe artichokes raspberries peas aubergines fennel
2-10 English Wine Week 13 British Frozen Food www.englishwineweek.co.uk Federation Gala Dinner 6-12 National Food Safety Week Dance & Awards Evening, Impulse: www.food.gov.uk Hilton on Park Lane, London www.bfff.co.uk “a sudden 10 Craft Guild of Chefs Awards, Grosvenor House, London 16 Father’s Day strong urge www.craftguildofchefs.org 17-23 National Picnic Week or desire 12-16 BBC Good Food Show www.picnicweek.co.uk to act” Summer, NEC Birmingham www.bbcgoodfoodshow.com >> in this issue there is a feature on confectionery and snacking under the title ‘impulse’, impulse July being the trade term for season...In products catering to the need for a sugar hit.
The sweety manufacturers and the courgettes peaches cucumber cherries curly lettuce bramley apples retailers placing these things next to the tills know all about this effect. 1-7 National Childhood 10 -11 Skills for Chefs Conference What triggers to impulse can Obesity Week University of Sheffield caterers use? Comfort, ease of www.mendcentral.org/ncow www.skillsforchefs.org.uk access, smell of bread? How about staff smiling and 3 BFFF Health & Safety 10-12 LACA Conference, Hilton welcoming – that’s not always Seminar Ricoh Arena, Birmingham Metropole the case. Coventry www.laca.co.uk/events/conference Find your own particular impulse www.bfff.co.uk/Health-Safety-Seminar trigger is the best advice I can give – it’s worth thinking about! August In season...In
plums elderflowers kos lettuce blueberries runner beans radishes
13-17 Great British Beer Festival, 25-26 Notting Hill Carnival Olympia, London 26 Bank Holiday Monday www.gbbf.org.uk
04 JUNE 2013 CUSTOMER PROFILE cooks calendar... >> after years of That was six years ago, and Inaka, “The Jersey beef has Range products too. We use a lot working in the hustle who originally hails from Sri Lanka, of Country Range products because is the first to admit, he’s loving really nice marbling they are always great quality and and bustle of a hectic island life. and, of course, there value for money.” London kitchen, inaka “This was a good challenge for me,” are Jersey Royal Years of working with different cuisines Weerasinghe was have helped Inaka create an eclectic he says. “I’ve been in England since potatoes in abundance! ready for a change. 1991 and I’ve always worked in the menu for the hotel’s Café Zephyr, city. I needed a change of scenery “However, Jersey is not a cheap which includes hot oriental salads, so when the opportunity – but it’s by no means quieter! place. It’s impossible to just use sushi and sashimi, Asian spiced meats, and his signature dish, Chilli Squid. arose for him to be part “The hotel was a brilliant new local products because they are of an exciting new project and it’s nice to experience so expensive, for example, you “I grew up with curry and spices and venture on the beautiful island life. It’s quieter during the pay around £5 a box more for a I understand those flavours,” he adds. island of Jersey, the off-season (September to March), box of locally-grown peppers so “When I first came toE ngland I worked which obviously affects our it’s hard to compete. Around 2008 in an Italian restaurant then my first talented chef jumped budgets, but then it gets really to 2010 at least two of the biggest sous chef role gave me an introduction at the chance. busy! We’re always busy enough tomato growers on the island to south east Asian cuisine. though whatever the season. were forced out of business due He was appointed head “The menu in Zephyr We have three restaurants and to soaring energy costs and the chef of Café zephyr they are very popular with locals demands of UK supermarkets.” follows everything I and the grill, two so we don’t depend purely on However, through his local have done in the past.” of the royal yacht’s tourism and corporate bookings.” Country Range Group wholesaler, So how does island life in Jersey The island also offers up a bounty Inaka has access to the best restaurants, prior to compare to his native Sri Lanka? of fabulous ingredients – though own brand in foodservice and the opening of the st “Sri Lanka is a lot bigger and there’s a at a cost, says Inaka. his store cupboard is packed lot more hustle and bustle,” he says. Helier hotel, and moved with Country Range ingredients. to the island with 18 “The seafood here is brilliant and “Here the maximum speed for a car we regularly have hand-dived He continues: “The Country Range is 40mph and it only takes an hour other chefs he had been scallops, lobster, pollock and chips are fantastic and we get and a half to drive from one side working with in London. spider crab on the menu. through a lot of other Country of the island to the other!”
The dining room of the Royal Yacht Hotel
Inaka (centre) with members of his team “The seafood here is brilliant and we regularly have hand-dived scallops, lobster, pollock and spider crab on the menu.”
JUNE 2013 05
NEW FROM COUNTRY RANGE
Juice burst! Country Range >> our delicious 100% Pure orange Juice and apple Juice are now available in individual cartons to offer more flexibility to caterers. now has nine Packed in eye-catching packaging, which The new carton size makes the juices flavours of soup sits well with our recently revamped front ideal for children – and provides a great of house range, each 200ml carton provides alternative to fizzy drinks. Parents are 1 portion of your 5 a day. always keen to see healthy options for The Pure Orange Juice is also a great kids on the drinks as well as the food source of Vitamin C providing 50% of the menu, and our juices are perfect for RI (Reference Intake). school canteens and cafés. More than 80% of all fruit juice consumed in • 100% pure orange Juice from the UK is orange juice, with apple juice the next Concentrate – 27 x 200ml most popular variety. Both have been proven • 100% pure apple Juice from to have a whole host of health benefits. Concentrate – 27 x 200ml a tail about soup-er soups >> Country Range has a soup-er new addition to its range of delicious soup mixes. Oxtail Soup (1 x 2.25kg) is a hearty British favourite and is believed to have been invented in Spitalfields in London in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals. Just add water to make a rich, dark and flavoursome soup, which is a great lunch or starter or, for something more substantial, add chunky veg or meatballs or use as a base for stews and sauces. the new addition means Country range now has nine flavours of soup available: • Oxtail • Thick • Chicken Vegetable • Minestrone • Scotch Broth The new carton size makes • Mushroom • Asparagus • Tomato • Leek the juices ideal for children...
JUNE 2013 07 Keep a-breast of the latest food trends 12mm strip, 4x2.5kg Tender strips of succulent steamed Industry experts predict sales of poultry will continue cooked chicken breast, perfect for to grow in the next few years as consumers turn their salads, wraps and stir fries. back on red meat in favour of healthier options. 12mm dice, 4x2.5kg Chicken is a firm favourite for young and old alike, and Tender chunks of succulent steamed cooked chicken breast, perfect for Country Range’s new selection of chicken products sandwich fillings and as a versatile ensures there’s something to suit all tastes. recipe ingredient. Whole Fillets, 4x2.5kg Whole steamed cooked succulent chicken breasts – skinless and boneless.
Steam cooked chicken breast, whole fillets Southern Fried Goujons, 5x2kg (approx 65 pieces) Southern Fried Goujons Breaded Goujons Whole muscle fully cooked boneless and skinless chicken inner fillets with a subtle peppery southern fried coating. Breaded Goujons, 5x2kg (approx 65 pieces) Whole muscle fully cooked boneless and skinless chicken inner fillet coated with a crispy golden breadcrumb. Battered Fillet, 5x1.98kg (22 pieces) Battered Fillet Battered Chunk Whole muscle succulent fully cooked boneless chicken breast coated in a light crispy golden batter. Battered Chunk, 5x2kg (approx 100 pieces) Whole muscle fully cooked, skinless and boneless chicken breast fillet coated in a crispy batter.
Battered Steak Battered Nuggets Battered Steak, 10x1.06kg (12 pieces ) Chopped and shaped chicken breast meat coated in a light and crisp golden batter. A great burger alternative. Battered Nuggets, 10x1.06kg (approx 50 pieces) Chopped and shaped chicken breast Hot & Spicy Wings meat coated in a light and crisp golden batter. Quick and easy for kids and adults alike.
Hot & Spicy Wings, 6x1kg Succulent chicken wings marinated in a spicy sauce and roasted. BBQ Wings, 6x1kg Succulent chicken wings marinated in a smoky sauce.
BBQ Wings and Hot & Spicy Wings on sharing platter THE MARKETPLACE
Enjoy a great Meadow Vale unveils summer best-ever chicken wings celebration with >> Premium poultry supplier Meadow Vale foods has re-launched its popular BBQ and Hot fresh recipe & spicy roast Chicken Wings, making them ideas from ideal money makers for the summer season. Merrydown The secret recipe that goes into creating the popular, authentic marinades remains the same, but as a result of customer feedback, >> Merrydown cider, the wings are now bigger, better and meatier than ever before. the premium cider made Both flavours of wings are fully cooked, so they’re ideal for serving from juicy eating apples, lunch idea is the spinach roulade at barbecues this summer, as the chef needn’t worry about ensuring has just launched its with creamy cheese, apple and cider that the meat is cooked throughout before serving. The wings can new great summer filling, best served with a glass of even be regenerated straight from frozen, making them the Celebrations recipes chilled Merrydown cider. ultimate in convenience barbecue food. featuring nine delicious When the sun doesn’t shine, the toad They can be oven baked, grilled or microwaved and are equally in the hole with cider red onion gravy perfect for the pub/restaurant and quick service restaurant sectors. seasonal dishes. The easy-to-make recipes are is a great choice, whilst the delicious With combo sharing platters becoming more and more popular, the designed to help us all make the most crispy cod with cider batter recipe is chicken wing is one of the nation’s favourite components. Try the of summer entertaining as the dishes sure to impress any discerning diner. BBQ flavour on a barbecue themed platter (naturally!) and the Hot combine classic British recipes with For those looking for a lighter or & Spicy in a Tex Mex style. the quintessential English drink, cider. vegetarian option there’s a tasty Each recipe uses Merrydown as a key roasted squash recipe with cheese, ...the chicken ingredient to add zesty flavour and walnut and apple stuffing and a wing is one of make the dishes unforgettable. cider sauce. Suggestions include pork, apple & The new recipes and many the nation’s cheddar burgers with spiced cider more favourites are available and apple salsa or cider-glazed to download online now at www. favourite... kebabs, which would be perfect on greatsummercelebrations.co.uk the barbecue. A delicious al fresco in a handy recipe book.
10 JUNE 2013 THE MARKETPLACE
pritchitts launches ALMONDY NOW WITH brand new website RAINFOREST ALLIANCE to inspire chefs Pritchitts’ new website aims CERTIFIED™ COCOA to assist and inspire caterers >> swedish baker almondy has from every sector become one of the first cake suppliers >> Pritchitts has launched to use sustainably sourced cocoa. a dedicated new website have pooled their expertise to ensure there Their best-selling Almondy Tårta with Daim topping, is inspiration for chefs all over the world. designed to inspire and smooth milk chocolate and hard caramel is now For quick and easy reference, an made with sustainably sourced cocoa from engage chefs and caterers innovative online recipe search selector Rainforest Alliance Certified™ farms. from every sector of the allows chefs to search for ideas by meal The introduction of sustainably grown cocoa is out-of-home market. parts, Pritchitts product, sector and a new string in Almondy’s bow – the almond dietary requirements. The company is The brand new site www.pritchitts.com biscuit-based cake is gluten-free and achieved also encouraging chefs to get involved Halal approval last year – helping caterers meet provides product information, the latest and submit their own Pritchitts-based the pressures of consumer and operational news, innovative ideas, techniques creations with the chance of seeing them demands whilst improving the bottom line. and recipes that can help operators to published on the website (ideas can be keep menus fresh and make the most of sent to [email protected]). Andrew Ely, managing director of Almondy, explains: Pritchitts’ comprehensive range. “Sustainability is an important issue for our industry Simon Muschamp, head of marketing at but balancing it with products that sell can be a At the heart of the new website is the Pritchitts, said: “It doesn’t matter which challenge. By carrying the Rainforest Alliance’s green Chef’s Corner page which offers caterers sector you work in, our new website aims frog seal, Almondy Tårta with Daim enables caterers a database of recipe ideas and step-by- to assist and inspire caterers into using the to provide their customers with one of the country’s step video guides, compiled by Pritchitts’ versatility of our products to create great most popular desserts whilst making their menu international panel of chefs, who bring food. Our international panel of respected that little bit more more than 100 years of combined chefs has been assembled to offer sustainable – in fact some invaluable hints, tips and advice on keeping experience to the table. 96% of people are willing your menus fresh, while the bespoke nature to pay extra for a product Together, French-trained Freddy Denis, of our recipe database (choose a recipe they perceive as ethical Peter Hallmanns from Germany, Austrian to suit your sector/dietary requirements) so updating to Almondy Otto Jurscha and Taiwanese chef, Eric Pan, puts you firmly in control of your creations.” could really boost profits!”
10 JUNE 2013 JUNE 2013 11
FIVE WAYS TO USE
20% off Top with grilled The Craft guild of smoked streaky bacon, Chefs Membership a slice of brie and some >> as the baby spinach leaves... leading chefs association in the uK, The Craft guild of Chefs represents the interests of chefs and promotes understanding, appreciation and the advancement of the art of cookery and the science of food. COUNTRY RANGE The association is supported by an increasing number of FRUIT FILLINGS professional supply companies which offer members major >> Everyone loves a delicious fruit pie served with lashings of cream benefits and savings. – and rustling up this quintessentially English dessert couldn’t be We are giving Stir it up readers easier, thanks to Country range fruit fillings. the chance to receive a 20% discount on membership. Available in four delicious flavours – blackcurrant, Bramley Membership will therefore cost apple, red cherry and strawberry – they guarantee great Chris, 24, is a senior just £42.30 including VAT at 20% results every time, but did you know these fabulous fillings chef de partie at the for your first year (normal price can also be used in a wide range of other applications too? five-starr oyal Garden £52.88). As the Craft Guild of We set National Young Chef of the year finalist Chris Munroe Hotel in Kensington. Chefs is a professional body your the challenge of creating five deliciously different dishes... He says: “I moved to London at 16 to membership fee is tax deductible. 1. Mix fruit filling with BBQ or hoi sin become an apprentice at the Royal To receive your discounted sauce for a fantastic marinade or sauce to use on or with Garden Hotel and Westminster membership simply call 0800 195 BBQ ribs, grilled chicken or roast duck. Add sweet chilli sauce Kingsway College and have been 2433 and quote reference SU/20. or chilli powder if you’re after something with a bit of a kick. involved with culinary competitions ever since. I have won medals at Your membership 2. Pulse in a food processor with vanilla Craft Guild Salons at Westminster gives you the ice cream for a fantastic ripple effect. and Bedford Colleges and have following benefits: competed at every Hotelympia in 3. Mix fruit filling with a splash of that time, winning three golds, two • Free access to the Guild’s website vinegar and a pinch of salt. Take a sheet of filo silvers and two bronzes. I have won which includes information on pastry, brush with melted butter, fold in half, brush on fruit gold in the Major Mini Series and jobs, special offers, suppliers, filling mix. Top with grilled smoked streaky bacon, a slice of have competed in the final of the early discounted booking to brie and some baby spinach leaves and season with cracked New Zealand UK Foundation and Guild events, news, recipes black pepper, fold the edges over the filling and roll up like a am a Graduate Award achiever.” and competitions wrap, brush your wrap with butter and cook in a hot oven for • The Guild’s quarterly Stockpot seven minutes. Replace bacon with asparagus or cooked mushrooms for a delicious vegetarian starter. magazine which is packed with information, news and ideas 4. Mix with other seasonal fruits or veg • Advance notification of forthcoming to make original flavour. We tried mixing the events, masterclasses, strawberry with rhubarb and a dash of vinegar and a pinch competitions, regional activities etc of cayenne pepper and served it with duck liver parfait. • Free membership to the Guild’s 5. fold into a vanilla cheesecake mix Culinary Academy to hone along with crushed peanuts bound with peanut butter for the your competition skills most amazing PBJ (peanut butter and jelly) cheesecake. • Free use of the Guild’s extensive reference library • Free personal copies of: “I have won gold in the Eat Out, Restaurant, Foodservice Footprint, plus the new Caterer Major Mini Series and am a & Hotelkeeper Chefs Newsletter. Graduate Award achiever.”
JUNE 2013 13
JUNE 2013 17 CATEGORY FOCUS acting on
>> The recession has seen many There are estimated to be consumers tighten their belts and turn 4.5 billion snacking occasions their backs on out-of-home snacking but out-of-home in the UK every year... this trend is now in reverse, according to the latest statistics. There are estimated to be 4.5 billion snacking occasions out of home in the uK every year so it presents Coffee mates Crisp action a fantastic sales opportunity for caterers. the ever-growing popularity Crisps remain a firm favourite of café culture shows no sign amongst snackers, although sales Zoe Maddock, senior category development manager at of waning – and provides a of single serve bags fell last year Kellogg’s, says: “Out-of-home snacking has been in decline brilliant opportunity for caterers in favour of sharing bags. for the past few years but over the last 18 months we to upsell additional goods. According to Mintel, sales of potato crisps have started to see positive uplift in this market. Andrew Newson, category channel also fell whilst the grain-based snack “The recession has driven the decline in snacking as manager, at Nestlé Professional, says: sector recorded a rise in new launches. people are planning more and stopped snacking out of “We’re living in a café culture where However, figures show that the majority home, however, shoppers are feeling like they can afford the coffee shop market is now worth (76%) of Brits still typically lunch on to buy themselves little treats again which is why the a staggering £5.8billion. The modern a sandwich – and 40% will include a market has started to pick up again.” consumer wants a quality cup of packet of crisps or salty snacks. coffee wherever and whenever, While a huge majority of the UK population and they don’t expect to wait for it. (84%) eats crisps, 12% do it as often as Impulse is often a key factor to once a day or more and 28% around two making the purchase, whether they or three times per week. Nearly half of are tempted by the presentation and crisps eaters are concerned about the aroma of the coffee, or it’s simply a healthiness of crisps, which has sparked much-needed afternoon pick-me-up. the launch of a number of healthier “Impulse goes hand in hand with our ‘on options, including Special K Cracker Crisps. the go’ lifestyle. A meal deal, particularly Says Zoe Maddock, for Kellogg’s: when signposted with point of sale “What’s really important here is that material, provides a prime opportunity these sales are actually incremental to for impulse purchases as it increases the crisps category as generally people the perceived value of the offering.” don’t tend to buy crisps when they are on Andrew suggests offering a diet. Women eat less crisps than men. That’s why we are so excited about our coffee with toast or a new Special K Cracker Crisps. They taste croissant at breakfast, great – as crisps should – but are less or coffee and cake for a than 99 calories a bag or serving of 21 crisps. This is our point of difference and satisfying afternoon snack. we believe they are going to help shake When confectionery is placed next up the market and bring more women to a hot beverage offering, not only back to out of home snacking.” will hot beverage sales increase by However, crisps are not the only 12% but confectionery sales are savoury snack to be held close to the also realised. Research shows that heart of the nation. They are now under consumers are three times more likely increasing pressure from new ranges of to pair Kit Kat with a hot beverage products such as popcorn, which was than any other confectionery item. considered the real star performer of NESCAFÉ &GO is a great solution the salty snacks category in 2011. for operators looking to profit from Last year, 39% Brits had popcorn, ‘on the go’ impulse sales. The self- a 15% increase from the previous year, service machine offers four indulgent boosting the segment to the fifth most nescafé coffee drinks as well as Aero popular type of salty snack in the UK. Hot Chocolate and Tetley tea. It is quick, Nuts also remain a firm favourite, clean and convenient and has the particularly in the pub sector, and potential to drive an additional nearly two thirds of over-65s claim £6,300 in annual revenue. to eat nuts on a regular basis.
JUNE 2013 17 CATEGORY FOCUS
top 20 category crisps & snacks 1. Walkers Crisps 9. Walkers Crisps 30-35g Chees 30-35g Prawn & Onion Cocktail 2. Walkers Big Eat 10. Mega Monster Crisps 50-55g Munch 40g Cheese & Onion Roast Beef 3. Walkers Crisps 11. Mccoys Crisps 30-35g Ready Salted 40-50g Salt & Malt Vinegar 4. Walkers Big Eat Crisps 50-55g 12. Walkers Big Eat Ready Salted Crisps 50-55g Salt & Vinegar 5. Quavers 20g Cheese When it comes to breakfast, we know 13. Mini Cheddars more and more people are eating it on the go 6. Snacks Quavers Big 50g Original Eat 34g Cheese 14. Mega Monster 7. Mccoys Crisps Munch 40g “Cereal snacks provide a great 40-50g Flame Take a break Pickled Onion sales opportunity for retailers Grilled Steak breakfast is a key time to 15. Doritos 40-41g capture impulse sales as as they cater for the ‘missed 8. Walkers Crisps Chilli Heatwave busy commuters skip the breakfast’ occasion as well as 30-35g Salt & first meal of the day. Vinegar 16. Wotsits 22.5g being ‘healthy workday breaks’.” Cheese “When it comes to breakfast, we Healthy sweet treats are also in know more and more people are 17. Walkrs Deep Ridged demand, adds Zoe. “In terms of workday eating it on the go as it suits their breaks, Special K offers a range of Crisps 50g Flame busy lifestyles – and that’s exactly Grilled Steak snacks for under 100 calories which why the breakfast biscuit market is offer both taste and health. 18. Snaps 24g Spicy doing so well,” says Zoe Maddock for “We know that 72 per cent of women Tomato Kellogg’s. “There’s an estimated 2.6 billion missed breakfasts every year in the UK are actively watching their weight so this presents a great sales 19. Mccoys Crisps in the UK and we know this market opportunity for retailers. 40-50g Cheddar is worth a cool £28million. So it’s a & Onion fantastic opportunity for retailers “Our Special K Biscuit Moments range 20. Squares 27.5g if they can offer their shoppers an is perfect for this as two of these Salt & Vinegar on-the-go morning food and that’s biscuits are 98 calories – so they why we have launched our new give you that much needed biscuit fix Source: Pepsico Nutri-Grain Breakfast Biscuits. without breaking the calorie bank.”
top 20 chocolate confectionery 1. Cadbury Dairy Milk 8. Snickers 15. Twix 2. Galaxy 9. Cadbury Roses 16. Cadbury Wispa 3. Maltesers 10. Celebrations 17. M&Ms 4. KitKat 11. Thorntons 18. Cadbury Crunchie 5. Quality Street 12. Cadbury Twirl 19. Lindor 6. Mars 13. Cadbury Creme Egg 20. Milky Way 7. Aero 14. Milkybar Source: Mintel
There’s an estimated 2.6 billion missed breakfasts every year in the UK and we know this market is worth a cool £28million.
18 JUNE 2013
EDUCATION new children’s food award to give parents a taste of excellence >> a new national award scheme is set to recognise schools, nurseries and other childcare providers for excellence as champions of healthy eating and nutrition for children. “...now’s the time to get involved The Children’s Food Trust has launched its first ever annual accreditation scheme to help with this incredible movement schools and early years settings show parents of early years professionals and their commitment to helping children eat well. The Children’s Food Trust Award will be open parents working together...” to any early years setting or school which can show it’s taking an integrated approach to offering healthy food and drink for children. Award achievers will have shown how they meet criteria on food policies, menus, the dining experience, how staff encourage children on good eating habits, training, and on giving children opportunities to learn to cook. Linda Cregan from the Children’s Food Trust five-a-day success said: “Anyone can say that they provide good food for children, but do they really deliver? for childcare providers Parents and carers so often ask what they should be looking for in the meals that their school or nursery provides, and on their as guidelines pass first anniversary approach to helping children learn about food. >> an online service offering home but appear in less than 1% of lunches advice on healthy eating provided by childcare settings (42% of children with lunchboxes had crisps; for childcare providers has 24% had confectionary) been hailed a success. • packed lunches sent from home were The ‘Voluntary Food and Drink Guidelines much higher in salt (sodium) than lunches for Early Years Settings in England’ provides provided by childcare settings a consistent source of evidence-based • childcare providers are generally doing information about the foods and drinks young well at meeting the voluntary guidelines, children should be offered in early years but menus still need to include an even settings. The practical guide includes typical wider range of foods if children’s nutritional portion sizes, seasonal menus and recipes, needs are to be met in full advice on managing fussy eating and involving children in food and cooking activities. • childcare providers still need to offer a “Our award offers an easy way to better balance of white and wholegrain Since its launch last year, more than 11,000 spot those which really are doing starchy foods, make sure children can have copies of guidelines and menus have been some fruit or veg with breakfast, boost iron a fantastic job on food, and the downloaded from the Children’s Food Trust and zinc content of their menus, reduce reassurance that they have the website, and the site has had more than salt, and make sure portion sizes are big 32,500 hits. thumbs-up from experts.” enough to meet children’s energy needs. It comes alongside publication of a new survey Dr Tricia Mucavele, head of the Children’s Food Applicants will complete an initial self- of the food provided by nurseries, childminders, Trust’s Eat Better, Start Better programme, assessment free of charge, followed by a daycare and other childcare settings. said: “Childcare providers tell us they really face-to-face assessment once they’re ready to The research, by the Children’s Food Trust want to nail this, making sure they’re giving proceed and join the scheme. The assessor will with TNS-BMRB, analyses the food intake of children in their care nutritious food which look at a mealtime and talk to catering staff and almost 1,500 children attending 57 early years sets them up for a healthy start in life. children in the school or early years setting. settings in Oldham, Coventry and Suffolk. The “There’s lots of good practice out there Those achieving the award will be able to survey with one to five-year-olds sets a research already and these findings highlight the use the award logo and will be named on the baseline to track the impact of the guidelines key areas for improvement, which is exactly Children’s Food Trust website as an award in the coming years. Researchers found that: why the guidelines are needed. If you’re holder, along with having access to information, • children who are in childcare all day are a childcare provider or a parent of a child news and resources throughout the year. likely to eat at least five portions of fruit at nursery, now’s the time to get involved For more information, visit or veg during that time with this incredible movement of early www.childrensfoodtrust.org.uk/award • crisps, chocolate and sweets are still years professionals and parents working provided in packed lunches sent from together on great food for young children.”
JUNE 2013 21 ADVERTORIAL Gelato Gold – great quality at an attractive price! >> suncream is delighted to announce the arrival of gelato gold, its tempting new range of napoli scooping ice cream which offers great quality at an attractive price. This exciting range of easy scoop, delicious “This is the first new range we have brought to ice cream is available in nine traditional market in the last five years and we are so excited and innovative flavours with an excellent about it,” comments Rebecca Manfredi, managing choice of ripple sauces and inclusions. director of Suncream Dairies. “We believe we’ve Made to a traditional recipe with fresh produced quite simply the best possible taste, cream, the Gelato Gold flavours quality and value for money at this price – include Madagascan Vanilla, enabling our customers to make the most Strawberries and Cream, of their ice cream business.” Chocolate Chunk, Toffee Apple Crumble, Rum Gelato Gold is supported by a Raisin, After Dinner Mint, fantastic range of attractively Forest Fruits Berry Heaven, branded marketing materials. Cappuccino Amaretto Biscuit, and Coconut Cream. For your chance to win one of five fantastic promotional point of sale packs AND one In distinctive and smart gloss litre of each of all nine Gelato Gold flavours, black and gold livery – which together worth £150, see the Country Club ...available in presents the range of ice cream page opposite for more details. colours to their best advantage – the 5 nine traditional litre scooping trays are designed to fit Napoli For further information about and innovative scooping freezer cabinets. Innovative and easy Gelato Gold, please visit clean lids can be used to seal the tub at the end www.suncreamdairies.com flavours.. of the day and to protect the product overnight. or call 01827 282571.
22 JUNE 2013 COUNTRY CLUB Hot Stuff >> To celebrate the start of the barbecue season and our Melting Pot article featuring top tips for the perfect barbie, we’re giving away a fantastic Weber smokey Joe barbecue to one lucky reader. The Smokey Joe has a lightweight solid classic design, which means you can barbecue anywhere. Its fire and rust-proof lid and bowl are made from porcelain-enamelled steel and it also features a heavy duty cooking grate. The prize includes a charcoal measuring cup LifE is WIN! a Smokey Joe and Weber instruction manual and recipes. For your chance to win, send an email titled ‘Weber barbecue and celebrate Smokey Joe’, along with your name, contact details sWEET and the name of your Country Range Group wholesaler, the start of the summer to [email protected] Foraging for your food >> a whole host of wonderful things can be made simply by scouring hedgerows. Preserves, of course, but also drinks, savoury dishes, puddings, cakes, sweets and treats. Recipes to enjoy in season and stores to lay down for the leaner months. This lovely book – by Ginny Knox and Caro Wilson, who run Wild at Heart, selling a range of award-winning, artisan-made jellies, relishes and fruit WIN! a copy of cheeses – will inspire you to get out in the great outdoors and start picking The Hedgerow nettles for Nettle Beer or wild garlic to make a glorious Sweet Onion & Wild Garlic Tart for lunch! The Hedgerow Cookbooks is published by Pavilion, WIN! an edible Cookbook RRP £16.99, ISBN 978186205966 sweet tree For your chance to win one of three copies, send an email titled ‘Hedgerow Cookbook’, along with your name, contact details and the name of your Country Range Group wholesaler, to [email protected] >> Wouldn’t it be great if sweets grew Celebrate new WIN! a Gelato Gold POS on trees? Well now pack and ice cream they do (kind of!) gelato gold As part of our focus on >> To celebrate the impulse and confectionery launch of gelato gold, this issue, we’ve got three the tempting new range edible sweet trees up for grabs. of napoli scooping ice cream from suncream The edible trees, in attractive terracotta pots, are hand- Dairies, you could win one made and planted with of five fantastic promotional chocolate raisins and point of sale packs PLus pick ‘n’ mix sweets. one litre of each of the To enter, simply send an nine delicious flavours, email titled ‘edible sweet together worth £150. tree’, along with your name, contact details and the Each point of sale pack comprises 50 Gelato Gold branded serving cups, 250 branded napkins, 10 name of your Country wipeable menu cards plus 10 stickers for each flavour, two outdoor window stickers, one indoor/outdoor Range Group wholesaler, flag, one A3 stand-up menu board and one litre of all nine flavours of Gelato Gold ice cream. to competitions@ For your chance to win, send an email titled ‘Gelato Gold’, along with your name, contact details and stiritupmagazine.co.uk the name of your Country Range Group wholesaler, to [email protected]
Closing date for all competitions: 30th June 2013. All winners will be notified by 31st July 2013. Postal entries for all of the competitions can be sent to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.countryrange.co.uk/stir-it-up
JUNE 2013 23 HEALTH & WELFARE
naCC ‘small changes can welcomes make a big difference’ appointment says cQc care homes & hospitals review of a new Chief inspector of >> The first dedicated review of privacy, dignity and nutrition in care homes and hospitals has unveiled that the needs of Social Care most older people are being met. >> The naCC (national The 2012 Dignity and Nutrition Inspection “This is basic care and association of Care Programme (DANI) also revealed a number getting it right can Catering) has welcomed of hospitals and care homes need to make transform a stressful improvements and stressed that often experience for an the news that a new, “small changes can make a big difference older person into strong, independent to people’s experience of care”. a supportive and Chief inspector of social caring one. Safe, The Care Quality Commission (CQC) inspected Care will be appointed good quality care 500 care homes and found 84 per cent is not complex or to protect the elderly respected people’s privacy and dignity and time-consuming. and other vulnerable 83 per cent met people’s nutritional needs. David Behan Effective leadership This means staff were aware of people’s likes CQC chief executive people in care homes. and staff who feel and dislikes and made sure people with supported make this happen every day. The Government confirmed the move dementia were given support to choose We want all services to learn from the best.” as part of its official response to the their food. However, there were times when Francis report, which looked into the inspectors witnessed people not being given CQC published its first DANI programme in October failings at Mid Staffordshire Hospital. help to eat and drink or given personal care 2011, which checked two standards at 100 The Chief Inspector of Social Care in a way that respected their privacy. hospitals. The inspections have been widened will ensure that the new regulatory to include five standards for this programme. The report also looked at the same issues model being applied to hospitals The inspections took place last summer. in hospitals following on from 2011’s report by a Chief Inspector of Hospitals is on respect, dignity and nutrition in NHS applied with the same rigour across hospitals. It found improvements in the the health and care system, putting way people’s nutritional needs were met, in place a culture of zero-harm and with 88% of hospitals visited making compassionate care. sure people were helped to eat and drink Karen Oliver, national chair of compared to 83% in 2011. Whilst this is the NACC, said: good progress there are also pockets of poor care, claimed the report. “Food and mealtimes play It found fewer hospitals are respecting a fundamental role in a people’s privacy and dignity, with figures social care environment. dropping back by 6% compared to 2011. “It is vital that the correct nutrition and CQC inspectors saw call bells left unanswered, hydration care is afforded to all service leaving people without help to get to the users, appropriate for their stage of toilet and without support for other needs. life, to ensure the highest quality of CQC chief executive David Behan said: care is maintained, and to prevent “We found good care and care that had unnecessary and unacceptable improved. However, it is disappointing people malnutrition and dehydration. are still not being given enough privacy when “The appointment of the Chief receiving personal care and that they are Inspector of Social Care is a positive left alone when they call for help. step forward in progressing and embedding good nutrition and hydration across social care settings, delivered with dignity and respect. There are outstanding examples of best practice and principles we need to share. There is no need to set up other groups and ...staff were aware of people’s likes and working parties when these are in place and ready to be used. We very dislikes and made sure people with dementia much look forward to working with the new Chief Inspector for the were given support to choose their food. benefit of the vulnerable in our society entrusting us with their care.”
24 JUNE 2013 JUNE 2013 25 TOOLS OF THE TRADE
the simplest possible control panels. Some limescale: this is another major reason manufacturers offer multi-lingual control for machine breakdown. If you see a cloudy panels, which will be useful if English isn’t off-white coating on the inside of the machine the machine operator’s first language. check that your water treatment system is Cleaning: a clean warewasher will last working properly. Call out the engineer if longer and produce better results. Follow the the problem persists. manufacturer’s recommended cleaning CESA is the authoritative schedule. Make sure that filters are cleaned voice of the catering regularly and that any blockages are removed immediately. Check that filters equipment industry, are put back properly and are not damaged, representing over 170 companies who so as to prevent dirt or small utensils getting supply, service and maintain all types of through: cutlery in wash pumps is another commercial catering equipment – from cause of warewasher problems. utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk operating temperatures: if the display panel is showing temperatures that are different from the manufacturers’ recommendations, have the machine checked urgently to avoid hygiene risks. >> The Catering Equipment Water treatment: any warewasher suppliers association (CEsa) will need a water treatment system to protect has advice on getting the best it and give best results – some machines will have these built in, others may require results from your glasswashers an external unit. Ask your supplier for the and dishwashers. most appropriate for your needs and budget. training: staff misuse is a significant Streaking: streaks and poor washing cause of breakdowns. Make sure all staff may mean the water treatment system know how to operate the machines. Most needs attention or could be the result of Make sure all staff know how manufacturers and suppliers will offer incorrect dosing of detergent or rinse aid. training. If you use temporary staff, go for If in doubt, call in your service engineer. to operate the machines.
JUNE 2013 25
HOSPITALITY
Foodservice intelligence From £100,000 annual saving for pubs the importance of premiumisation using frozen >> the value legacy is well >> new research by the university of salford and truly entrenched within UK consumers’ minds, as we has identified that using frozen food could save have talked about previously, an average uK pub over £100,000 per annum. however consumers and Researchers created a business operators are both looking case using a ‘real life’ pub, for ways in which they can analysing cost centres for the 10 most popular meals trade up – what allegra has sold over the course of termed premiumisation. one week.In comparison Operators are looking at ways in which they can to using fresh/chilled, tempt consumers to spend a little bit more, trading they concluded that a them up from more price-driven offers. Four years total saving of £50,000 ago operators needed to attract consumers so could be achieved per price-driven offers were incredibly important, now yearby opting for frozen however, as consumers are increasingly willing ingredients – which to spend more in return for better overall value, increased to £115,000 operators are using a variety of techniques that if using ready-made add greater value, and increase the spend. frozen meals. Allegra has recently carried out detailed analysis Brian Young, director general on menus and pricing from the Restaurant Brand of the British Frozen Food Portal – www.restaurantbrandportal.com which Federation, said: have shown that the menu entry prices (those at the lowest level) for starters and main courses “Eighteen pubs are closing have reduced over the past year, whilst menu exit prices (those at the highest level) have increased. their doors every week, 50% Operators are stretching the price range of menus up on the previous year. in order to deliver value from the lower priced dishes, and encourage increased spending “Pubs are having to deal with rising from more expensive, premiumised dishes. energy costs, continued food price Examples of premium dishes include Chiquito inflation and the decreased spending offering a ‘10oz Rib Eye steak’ for £21.95, power of their consumer base. which amongst other dishes, helped to increase “In this tough economic climate there is a their average menu price from £9.99 to £13.99; “Frozen (food) compelling business case for pubs to use and Zizzi offering a premium dish ‘Sea Bass al frozen food. Buying frozen will save them Cartoccio’, increasing their top-priced menu could help many money because of competitive and stable item to £14.95, from £13.45. food prices, the ability to control portion pubs to stay The key to premiumisation is to provide a special, sizes and wastage, plus the opportunity more attractive element to the menu without losing to cut kitchen labour costs. This will afloat.” the broad value-driven appeal of the menu; Added help pubs to reduce their overheads, provenance such as ‘Dry-aged Aberdeen Angus’ produce more accurate pricing models steak will add appeal and allow an increased price and protect their profits. Frozen could point. Offering a sharing dessert which encourages help many pubs to stay afloat.” increased spend from two people is another technique, with John Barras pubs offering a recent Commissioned by The British Valentine’s menu dessert of ‘Dessert Burger – A slice Frozen Food Federation (BFFF) of Vienetta sandwiched between a double chocolate and conducted by the University of doughnut ring, topped with profiteroles and served Salford Business and Hospitality Schools, with waffles and chocolate sauce’; it cost £1.75 each the new ‘Frozen Lion: A Business Case’ as an additional course, but encouraged consumers research calculated the cost centres for to spend that extra £3.50 on a WOW dish. preparing identical pub meals using fresh /chilled ingredients, frozen ingredients savings that can be made by opting for Premiumisation – encouraging and frozen ready-made meals. frozen. Based on these findings we would extra spend from consumers Chris Procter, senior lecturer at Salford strongly support the argument for using without losing the value message. University Business School, said: frozen ingredients or ready-made meals “Our research identified the remarkable as a means to reduce pubs’ overheads.”
JUNE 2013 27
ON THE RANGE
>> Coconut has long been hailed a superfood. on tHe its health-giving properties are known to help prevent a wide range of ailments, from heart disease to alzheimer’s. But, as Country Range development chef Nigel Smith points out, a lot of chefs struggle to incorporate this health-giving ingredient into their dishes. “Coconut is an acquired taste and a lot of chefs don’t know what to do with it,” says Nigel, who recently appeared at the Ideal Home Show cooking in the celebrity theatre alongside the likes of Phil Vickery, Dean Edwards and Lorraine Kelly. Coconut & Mango “But actually there are loads of brilliant things you can do with it. Cheesecake www.countryrange.co.uk/recipes/?iD=230
>> Cooking time: 1 hour 7. Squeeze any excess water out of the gelatine (chilling time) >> portions: 8 leaves and add to the pan with the mango purée. Mix together slowly until the gelatine leaves Ingredients have dissolved into the purée. Nigel appeared with Phil 250g Country Range digestive biscuits 8. Pour this mixture into the soft cheese mixture Vickery at the Ideal Home Show 125g Country Range salted butter and mix together. Add ¾ of the toasted coconut 300g soft cheese and mix well. Place on top of your cooled biscuit base and leave to chill for one hour. “I like to use Country Range 100g mango purée desiccated coconut in a variety of 50g Country Range desiccated 9. For the top of the cheesecake pour over the ways. You can blend it to a powder coconut, lightly toasted remaining mango purée and sprinkle the top and mix it with breadcrumbs and 1 dsp icing sugar, for the coconut with some of the toasted coconut and serve. coriander to make a coating for 100g icing sugar NB: to set the mango purée for the top you can chicken. It gives it a lovely crispy 5 gelatine leaves add a little gelatine to set if you wish, or reduce texture and is delicious served the purée down on a gentle heat until it thickens. with mango jelly. Method You can also access this Country Range “I also use it with mashed potato. 1. Place the digestives into a plastic bag and recipe or the recipe for Chocolate Brownies secure the bag. Beat the biscuits with a rolling Simply roll the potato into balls or with Coconut by using your croquettes, coat in a mixture of pin until they are crushed. smart phone QR code reader. breadcrumbs and desiccated 2. In a pan, gently melt the butter and add the Scan the code or enter coconut and deep-fry. They’re great crushed biscuits to the pan. Stir together until served with venison or pheasant the butter has been absorbed. Place the biscuit the web address in your stews or roast chicken. You could mixture into your cheesecake tin, press down internet browser window. also add some flaked almonds firmly then leave to one side to cool. to the mix for added crunch.” 3. Meanwhile, place the gelatine leaves in a bowl Chocolate Brownies For sweet dishes why not add it to and cover with water. Leave to one side to soften. with Coconut chocolate brownies? “The coconut 4. Place half of your mango purée into a pan www.countryrange.co.uk/recipes/?iD=228 adds texture, moisture and and heat through gently. gooeyness to the brownies and 5. To toast the desiccated coconut, place into a give it density. They taste like a shallow frying pan on a low heat. Keep the coconut Bounty bar!” adds Nigel. moving all the time in the pan so that it doesn’t The brownies can be cubed to burn or catch. When it starts to brown, remove go with coffee or served warm from the heat and stir in the dessertspoon of as a dessert with ice cream. icing sugar. Leave to cool for a few minutes. 6. For the topping, mix the soft cheese and 100g icing sugar together until well combined.
JUNE 2013 31 JUNE 2013 33 SIGNATURE DISH
by Linda Barker
>> After revealing her bikini body on Tom Daley’s celebrity diving competition earlier this year, Linda Barker attracted a lot of attention and media requests about the diet she followed. She didn’t – she just eats healthily and keeps fit. Presentation has always been important to Linda, as an interior designer and in life in general. Even in the kitchen, she says: “The key to feasting is making sure your food looks good! I’m really particular about the china I use and usually serve my homemade granola in a deep cereal bowl – because I’m greedy!” Linda’s on-the-go lifestyle means that she needs quick, healthy and nutritious snacks in easy reach, and a good breakfast. “I whip up a batch of my granola and keep it in a storage jar on my open shelves in the kitchen, just close to the kettle so that if I’m thinking of having a biscuit, it’s there to stop me! “Most of the ingredients I use are organic and Linda’s on-the-go lifestyle means I usually buy in bulk from farmers’ markets. I love the quality of the ingredients. I use oats that she needs quick, healthy and loads in my cooking – it’s my favourite carb. I bake my own flapjacks and oatcakes, nutritious snacks in easy reach... and just find them really versatile.” When the cupboards are bare, Linda uses her creative mind to improvise. “I adapt it depending on what’s in and if there’s no linda’s Ingredients A handful of dried fruits – figs, sour fruit, I’ll just put extra nuts or seeds in – Great-Start- 2 mugs of rolled porridge oats cherries, blueberries, flat raisins and I serve it with yoghurt, fruit or frozen 1 cup of mixed nuts – e.g. 4 big spoons of warmed coconut oil mixed berries. I’m not sure when the Granola to-the-Day almonds, cashews, pecan 2 big spoons of honey craze started over here but I prefer it to Granola! 1 cup of seeds – pumpkin, sesame (Preferably, all organic ingredients) muesli because it’s toasted and this one >> Serves 1 is special because you’d never buy it for two weeks! Method in a shop with coconut oil in!” 1. Toast the oats at 150°C on a warmed baking tray for 25 minutes or For affordable luxury and until they go a soft, caramelly brown. home accessories, visit 2. Just as they’re starting to colour, add the seeds and nuts and spread www reallylindabarker. co.uk and it all out – leave it for 15 minutes. Linda is offering Stir it up readers 10% off all purchases when you 3. When they go golden brown, take out the tray and stir in the oil, honey and fruit, then leave to dry. When it is cooled, it starts to go clumpy. spend £40 or more. Use Code SIUM13 at the RLB Checkout to claim your 4. Finally, scoop it all up and store it in a sealed jar for up to two weeks. discount. Offer valid until 31st July 2013.
JUNE 2013 33 THE MELTING POT Smokin’! Hot ideas for great summer barbecues
>> assuming the sun Grant Hawthorne, Master Chefs of Great is at least partially Britain, Master Craftsman, Craft Guild shining and the of Chefs, Chef Producer temperature is in • Have cheap lager to hand. This is Make slashes in the double figures, you used to dampen the flames down. can’t beat a good protein to enable the You can use non-alcoholic beer marinade to penetrate barbecue. or if needed, some fruit juice. Far better than water, as it has a small in fact the British amount of flavour which will be appetite for barbies imparted to the meats, that are Fernando and Kristy Stovell, the husband shows no sign of cooked. Splash the lager sparingly. and wife owners and chef patrons of the abating with the latest • The longer cooking times need to be placed on highly acclaimed Stovell’s in Chobham statistics showing a the BBQ first. Turn frequently and monitor the When people think about grilling temperature. Longer cooking will include whole 50% year-on-year they tend to envisage big pits full baby chicken; chicken thighs and drumsticks. increase in British of fire. What we do at Stovell’s Breasts of chicken should be cooked with a lot more is completely different – it’s barbecue occasions. care and not overcooked as they need to be juicy. about controlling fire. The whole as a result, more • Keep your marinades to hand and baste regularly process of lighting a fire, smelling and more professional throughout the cooking process. Start off with the it and the satisfaction of cooking chefs are incorporating pieces being cooked around the edges, away from over it is fantastic. Grilling is a barbecued dishes the centre of the BBQ where the “hot spot” will be. very delicate technique, and there’s Keep an eye out for flames and dampen down from such an amazing array of flavours it can produce. onto their menus time to time with the lager. Cook the steaks on the but this unique style The simple beauty of a wood fire is the most ancient hotter part of the grill area (normally the centre), form of cooking, enhancing the inherent flavour of of cooking needs a so the steaks are seared and do not overcook. ingredients with the unmistakable aroma of a grill. whole different skill set. As with varying cuts of meat, well-aged beef does At Stovell’s the ancient language of fire is introduced Here, six chefs share not need a long cooking time and approximately to our modern kitchen through the controlled use their tips and advice 7-8 minutes will be sufficient for medium-rare. of a hand made clay oven grill. We chargrill our meat Baste regularly with your marinade. and vegetables over a carefully selected combination to ensure you’ll be hot of compressed hard wood and apple wood coals; stuff this summer! • Sausages (pork or beef) need to be cooked around the edges of the coals as they need a slightly lower their unique personality showcasing the natural temperature for longer cooking. taste of fresh produce and adding a unique essence to the star ingredient. • Lamb chops and pork chops need the same care and attention as the rest. Depending if you like your Tips: meat well cooked or slightly underdone they can be • Hardwoods are best suited to grilling because they cooked on the medium to high heat. Make sure the burn slowly with an intense heat. Sugar molecules lager is to hand for regular flame suppression. in the wood caramelise in the heat, exuding a sweet, • Burgers need to be basted briefly with oil, so fruity perfume; other natural components produce they do not stick to the grill. The marinade can the distinctive aromatics and smokiness of the grill. then be applied liberally to the burgers, whilst • Look for native British woods such as crab apple cooking. Again, if you prefer them slightly or oak, or perhaps try some chestnut or apple and undercooked, then remove from the heat early match them to the food you grill - lighter woods like Toast whole enough. Cooking vegetables such as corn on the olive impart delicate flavours that go best with spices in a dry cob, potatoes etc will require them to be cooked vegetables, whilst citrus woods and vine embers are long and slowly. Wrapped in tin foil shiny side perfect for oily fish. Hush Heath Kent estate grape pan and grind facing in with butter or olive oil and seasoning. vines release a robust aroma best suited to meat. them before using When 90% cooked, the foil can be discarded for • I particularly love working with vine embers. They a more direct-heat and “grilled” appearance. release a toasted smokiness with the subtle interplay in a marinade • If cooking fruits – grilled banana, pineapple, etc of oak and wine giving notes of vanilla and spice. to really get the – then either place in foil and finish on the hotter • My best advice is: Patience. Light the fire early and part of the grill, or cook quickly on the medium wait until the coals are ready (too high a temperature flavours going. to hotter sections. and the subtle flavour of the wood becomes tasteless). 34 JUNE 2013 THE MELTING POT
Keep your marinades to hand and baste regularly throughout the cooking process
Levi Roots, celebrity chef and maker of Ben Bartlett, celebrity chef and the Reggae Reggae Sauce first winner of Britain’s best BBQ-er Growing up in Jamaica we (www.bbqben.co.uk) didn’t have a kitchen, let alone • Season the grill with an oven; yet we cooked a lot – olive oil and rosemary from delicious cakes to BBQs before you start. and grills, and we used my Bring meat to room favourite BBQ ingredient (the temperature before very versatile spice, Pimento) cooking as it will cook in almost everything. As a child I had two great through quicker and will teachers – my grandfather (who first showed me a Steve Walpole, executive also drain fat better. Pimento tree) and my grandma (who taught me how head development chef, to use it). I like to champion Pimento as much as • Spice it up – by adding a powdered spice Ugo Foods possible in my cooking, particularly as Caribbean to your meat.If you are using coals let Barbecued meat and fish have a cuisine is becoming so popular. Not a lot of people them turn grey before you start cooking. strong flavour and need a tasty know that food can’t be called “Jerk” without this • Choose a sheltered spot to eliminate wind accompaniment. This tasty pasta key ingredient. But there are many things that that may delay cooking time. If you are you can use to make your BBQ extra special. recipe is perfect with barbecued grilling in the evening have ample lighting. fish such as tuna or salmon but Here are my tips for a successful BBQ marinade: • When using wooden skewers always soak also works well with chicken, pork • Get marinating early – meat / fish / chicken / well in water before use. or lamb. The recipe uses Dell Ugo’s chickpea fusilli, vegetables can be marinated for anything which is made from ground chickpeas to give a from 10 minutes to overnight, depending on • Marinate overnight – it’s magic, but naturally gluten and wheat free pasta. how much time you have – but the longer the remember to baste the meat during the better to really get those flavours working. last 5-10 minutes of grilling. slow-roasted cherry tomatoes with • Make slashes in the protein to enable the Martin Dorey, presenter of BBC2’s Moroccan-spiced chickpea pasta marinade to penetrate throughout. Slashing One Man and His Camper Van and and coriander with feta gremolata the skin on fish also helps to keep it from author of The Camper Van Cookbook – Serves 4 curling up during cooking. • Avoid using salt until you’re ready to cook My favourite thing to cook on Ingredients as it draws out moisture. a barbecue is fish. It’s 1 punnet of red cherry 2 limes juiced • Toast whole spices in a dry pan and grind always fish. And the fresher tomatoes 2 tbsp chopped coriander them before using in a marinade to really and simpler the better. I’m a 1 punnet of yellow 1 tbsp chopped mint bad fisherman so all I ever cherry tomatoes get the flavours going. 1 clove of garlic chopped catch is mackerel when they 4 shallots, peeled and sliced ¼tsp of cumin powder • When choosing meat for the BBQ, try to into rings arrive in their hordes over ¼tsp of paprika select pieces which are well marbled with 2 garlic cloves, crushed the summer so that’s the ½tsp of salt fat as this will help it to keep moist whilst 80ml olive oil fish I cook with most (when line caught it’s also 100ml of olive oil cooking, as the fat renders down. ½tsp cumin seeds, toasted 50g tinned chickpeas sustainable). Straight out of the sea is best. 600g chickpea pasta, such • Regularly baste meat and fish with the 100g crumbled feta cheese as Dell’Ugo’s Chickpea Mackerel is perfect for the barbie because (or barbecued haloumi marinade whilst on the BBQ to keep it well-oiled Fusilli, cooked it’s robust enough to take some chargrilling cheese diced) and moist. If the marinade contains honey, 80g rocket leaves sugar or citrusy fruit juice, this will give it a just as it is. It’s also perfect for cooking nice glaze during cooking. using the time honoured ‘5 sheets of wet Method newspaper’ trick. This is how: • Alcohol can work well in a marinade too 1. For the cherry tomatoes pre-heat an oven to 140°C Gut and clean the fish. Fill the stomach cavity and then combine the tomatoes, shallot rings, cumin – something sweet and punchy like rum or fiery seeds, garlic and oil in an oven proof tray and then ginger beer can give a finished dish a lovely with fresh herbs (tarragon, parsley or thyme) slowly roast for 45 minutes until the onions and kick – this works particularly well with poultry. a slice of lemon, a drizzle of olive oil and some tomatoes are softened and cooked. Remove from the sea salt and crushed black pepper. Wrap it • Beating steaks or chicken with a rolling pin oven and allow to cool. up in five sheets of newspaper (broadsheet, to flatten will speed up the cooking time. 2. For the dressing in a bowl whisk the lime juice, herbs, obviously), wetting down each sheet well as spices and salt together to form a pesto looking paste, • You can make a marinade out of pretty much you go. Then place over a fire or BBQ, turning then slowly add the oil, last minute add the cheese, anything – provided that you’ve got some oil or fat once after a few minutes. Then leave until the chickpeas and stir in. to protect from the heat (use oil though, not butter) paper dries out and catches fire. That’s how 3. For the salad in a bowl toss the cooked chick pea and adding powerful herbs and spices like pimento you know it’s done. Open it up and you should pasta with the dressing to coat. and chilli will ensure that the finished dish really have perfectly steamed fish. Eat with your 4. Add the rocket and toss together. packs a punch. If all else fails, a bottle of Reggae fingers whilst it’s still hot! 5. To finish scatter over the tomatoes and shallot rings. Reggae Sauce is a tasty ready-made marinade! JUNE 2013 35
FOOD & INDUSTRY NEWS
young national Chef competition opened up >> organisers of young national Chef of the year have confirmed that this year’s battle of culinary greats in the making is being opened up to more chefs who demonstrate excellence. The Craft Guild of Chefs competition, The remaining four will be made up of the winners in partnership with Knorr, sits alongside of two semi-finals to which up to 20 young chefs The National Chef of The Year and will include from industry-wide competitions will be invited Resident experts at The School of semi-final heats for the first time since the to compete. The semi-finals will be held at Artisan Food – Rich Summers, David title was launched four years ago. Sheffield College on June 18th and the University of West London on July 2nd to coincide with Carter and Lee-Anna Rennie will be Previously, eight winners of some of the leading the school’s summer school. biggest competitions for young chefs The National Chef of the Year semi-finals. were automatically selected by the Guild Stefan Horsnell, category marketing director to qualify for a place in a live final at The at Unilever Food Solutions, said: “Recognising SWot Up oN Restaurant Show. This year, four chefs aged and celebrating young talent has never been so 18-23 will automatically win a seeded place important. These young chefs are fundamental ArtISAN Food and will be made up of winners of young to the future of our industry, so we must create >> The school of artisan food has chef competitions from the British Culinary an opportunity for them to shine.” added a six-day summer school Federation, the Academy of Culinary Arts For more information, visit www.craftguildofchefs. to its extensive list of courses. Awards of Excellence, North West Young org, contact Clair Bowman on 01293 610 329 Chef of the Year and WorldSkills. or follow @TNCOTY #YNCOTY on Twitter. The Summer School, led by expert tutors in the field of baking, cheese making and butchery, will teach artisan skills across all three disciplines. Under 35s turning to organic produce Based in Nottinghamshire, the school is the UK’s >> The latest organic Market report has revealed in a only not-for-profit organisation dedicated to minor dip in sales and a shift towards younger consumers. artisan food. The Summer School will run for six days and can be booked for either the 10th-15th Published by the Soil Association, the report predicts a positive future for the UK organic market June 2013 or 12th-17th August 2013. and claims the recent horsemeat scandal has had a positive impact on sales. Another key trend is the ‘Jamie Generation’ of ethically aware consumers and the under-35s, who significantly For more information visit increased their average spending on organic products in 2012, according to the report. www.schoolofartisanfood.org/summerschool.
JUNE 2013 37 FOOD & INDUSTRY NEWS
Market Report UK still hooked on tuna >> since the end of 2012 tuna pricing has continually increased by some 16-17% (see graph). Don’t This increase is predominantly due to a mixture of poor catches in the ignore the signs Western and Central Pacific. Tuna has been expensive for over a year >> any organisations currently buying or but when compared with other proteins such as pork, beef and chicken, replacing safety signage are being warned to tuna is still competitive due to the absence of any impact from higher feed ensure their new signs comply with proposed prices and so demand is still high in the UK. legislation that could see all workplace Tuna pricing, like many imported goods, is not only affected by increases signage standardised throughout Europe. in raw materials, but also by the strength of the £. Over the last three months we have seen the devaluation of the £ which has been weakened The changes will see ISO 7010, which promotes the use of by around 6% vs $ and 7% vs the Euro. With many world commodities being internationally recognised symbols on safety signs, become imported and paid for in dollars / euro, the impact of this sterling EN 7010 and the change means the standard could become devaluation has increased pricing. It is important to remember that food written into both UK and EU law as opposed to simply being costs are not only impacted by commodity but also currency markets. a recommendation. Mintec is the principal independent source of global pricing information Martyn Lowe, of workplace equipment supplier Slingsby, for commodities and raw materials. Mintec has a suite of unique explains: “The motivation for these changes is that every country has a growing population of non-native speaking procurement tools and 1 TW31 Tuna skj > 1.8kg cfr Bangkok TH 2 GBP 3m UK Pound/USD (spot&fwd) training courses all 2400 1.70 employees so text-based signs, or those with unfamiliar 2350 1.68 pictures, might not be understood. Instead standard signs designed to assist supply 2300 1.66 chain professionals in their 2250 1.64 featuring highly comprehensive symbols will be used on all 2200 1.62 signage throughout daily tasks of reporting, 2150 1.60 Europe so an emergency exit sign in analysing and interpreting 2100 1.58 Birmingham looks exactly the same as it would in Budapest. 2050 1.56 Although initially this may seem like an inconvenience, market information. 2000 1.54 1950 1.52 safety signs remain one of the easiest and cheapest Email: [email protected] 1900 1.50 ways of preventing workplace accidents so it’s worth Web: www.mintec.ltd.uk 1850 1.48 1800 1.46 doing and will definitely prove to be money well spent.” 12 13
38 JUNE 2013
SUPERFOODS
for the latest superfoods Go ‘nUtS’ – they’re ‘berry’ nice! >> The health-conscious amongst us are always on the look- out for hot new superfoods. Here’s a round-up of the latest nutrient-rich goodies on the block: arctic cloudberries – Cloudberries and in traditional folk medicine practices, grow in Sweden, ripening under the midnight goldenberries are believed to help maintain a sun. A great source of vitamins A and C, healthy weight, ward off disease and improve Scandinavian sailors took barrel loads on organ function. board ship to prevent scurvy. Cloudberries Goldenberries contain anti-inflammatory are extremely hard to find and, because they bioflavonoids and are also a good source of cannot be cultivated, hundreds of workers vitamins A and C. must go searching for them in Sweden’s Blend into smoothies, add to salads, or make mountainous north. Traditionally highly prized into a jam to serve on toast or with ice cream. for their flavour, cloudberries were known as “Scandinavian gold” because small farmers Coconut water – The clear liquid could boost their incomes by selling them at inside young coconuts contains natural the manor houses of the iron ore mine owners. sugars and some important vitamins and minerals, including potassium It is traditional in Sweden to serve warmed and magnesium. Popular cloudberry jam with chocolate or vanilla in Brazil, India and the ice cream or, for a savoury option, with Caribbean, coconut water The health-conscious camembert. It’s also delicious as a glaze is being dubbed the new for baked gammon. natural sports drink and amongst us are always Goldenberries – Cultivated in South sales are growing fast. Vita America for centuries and revered for their Coco, which accounts for more on the look-out for hot health benefits and mouth-puckering sweet than nine of every 10 servings and sour flavour, a handful of goldenberries sold in the UK, is reporting new superfoods provides a hefty dosage of antioxidants, sales up 122% year on year.
JUNE 2013 41
ADVICE FROM THE EXPERTS
...a transparent labelling regime will give consumers greater confidence in what they are eating.
Horsemeat scandal: food labelling and what’s changing
What’s changing? the likely impact reaction Food labelling is an important Inevitably, the effect of these The changes have been met means of providing vital mandatory guidelines for food with a mixed reaction with some By Andrew Jackson, information to consumers manufacturers (and retailers) will be commentators claiming that the a partner on the which, at present, has to include the serious cost implications of the regulation is bad news for professional manufacturing team product name, ingredients, necessary redesign of current food caterers and indeed the whole food manufacturer’s name, any special labels. The changes will require new manufacturing industry by increasing at leading law firm storage conditions, a date practices for food manufacturers costs without providing any tangible Thomas Eggar mark and identifying allergens. which will involve increased costs, food safety benefit. Others claim that In addition, professional caterers possibly running into millions of the FIR, by introducing country of >> Professional can, if they wish, stipulate pounds to ensure that packaging is origin labelling to cover certain meats caterers have been supplemental information in compliant with the new legislation. which closes a loophole in the current presented with, catering agreements, contracts The changes will also mean legislation allowing producers to or on their website so long as it increased costs of staff training to claim that the meat is British even arguably, their biggest is accurate and not misleading. ensure that they are educated and if has only been processed in the UK, challenge to food aware of the new requirements. is to be welcomed. The Food Information Regulation labelling rules in is intended to simplify current This will have a disproportionate The recent horsemeat contamination the last 20 years. legislation with a single set of effect on smaller food companies that has embroiled a number of national The recent introduction regulations to make it easier rather than the larger companies retailers and UK food producers, as well for consumers to understand (many of whom already have some as the discovery of pork DNA in ‘halal of the new food labelling and to allow for more effective type of food nutrition labelling in meat products’ meant for English and rules in the form of Eu implementation. In addition, place that will require adapting of Irish jails, brings the whole issue neatly regulation 1169/ 2011 a number of additional new labels rather than wholesale change). into focus, with the emphasis firmly requirements have been placed on all stakeholders to create on the Provision of The lead-in times for compliance introduced by the new a transparent labelling regime that with the general provisions from 13 food information to regulation including: gives consumers greater confidence December 2014 and the nutrition Consumers means that in what they are eating. • Mandatory labelling obligations declaration provisions from 13 from 13 December 2014, • Minimum font size for all December 2016, allow businesses However, whether the changes have they must comply mandatory text to put in place relevant transitional the desired effect of increasing public provisions but ultimately the awareness and allowing customers with mandatory food • Mandatory nutrition declaration labelling guidelines increased costs of complying with to make more informed choices • A clearer indication of allergens these new requirements will be as to what they eat or minimising and can no longer • Country of origin labelling to passed on to professional caterers incidents such as the aforementioned simply apply their own fresh meat of pork, lamb and and others in the food trade, contamination sagas, remains to voluntary food labelling. poultry then on to consumers. be seen.
JUNE 2013 43 LEADING LIGHTS
Leading Light...
>> Michael Wignall at The Latymer in Bagshot, Surrey, joins a small handful of restaurants in the UK with the status of having two Michelin stars in the 2013 Michelin Guide. He has won and maintained “...if you enjoy something, the natural a Michelin star for 14 years, as well as 5 AA rosettes thing is to want to be good at it.” and an impressive 7/10 in the Good Food Guide.
Critics say that you have involved the easier it will be later arrival is a sign that spring is on I think it’s important for any head a natural flair – was it on in their career, the more minds its way and that means the arrival chef to enjoy all of the sections always evident? the better (sometimes). of peas, beans and Gariguette and to have a really good view of everything but what stands out Not really. The last thing I wanted to 2. Organisation, cleanliness strawberries, the sweetest before for me is that I’m strong in pastry. be was a chef. Art was my thing at and forward planning. the English strawberries are ready, and Pyrenean lamb. school and I wanted to ride my bike 3. Don’t be afraid to experiment. If customers can see the head chef in the starters and mains, but not professionally. My parents didn’t It is important to stay true to each How do you keep delivering it the dessert, then it becomes feel this was a career and so I fell flavour, to know what complements something new without disjointed. I train all of my chefs into catering college. There, they each flavour, and to be prepared going over the top with in pastry. You have to be neat, teach you the basics but if, like me, to experiment. Cooking today modern twists or ‘modernity’, patient, artistic and you have to pay you enjoy something, the natural can be quite scientific. as you have put it? thing is to want to be good at it. attention to weighing things out Although some of the I look at dishes to see how I can carefully. Not everyone can do it. Once I left college, I really started to improve them, and constantly techniques have been learn – but it took imagination and review what I have done before. Michael Wignall at The a willingness to take risks. A lot of around for 15 or more I involve everyone in the kitchen Latymer benefits from the chefs copy ideas from what they years, it is the way we and never overlook anyone. hotel’s extensive grounds see and read but I was always keen – do you produce any of use them now that Every day we will meet to plan to put my own twist on dishes and dishes and menus, and I think it’s your own ingredients? because I was lucky enough to makes the difference. important to send chefs away with We grow our own soft herbs in travel extensively in Asia and Japan Water baths, brining, overnight a task, to come back tomorrow summer, and baby leeks, baby when I was still quite young, I had cooking are not new but with pork with a particular dish using a fennel, and hardy herbs in the plenty of ideas to try out. I would belly, for example, the traditional particular ingredient. I have winter – and our own honey. take ideas from street food and technique was just to cook it in the thousands of old recipes, old We also have cobnut three-star restaurants, take risks, oven. Now, we brine it for 36 hours, menus, and lots of folders! I sketch and always worked evolving my then cook it for 36 hours. It’s an old everything to get a basic idea of trees, elderflower and style. It’s definitely the creative dish but with modern technology what a dish will look like and we all ceps – the penny button side that drives me and I would gather around and consider what and precise timing, we have mushrooms in the now look back at dishes I created enhanced and elevated it. is in season. We do this every day, even five years ago and cringe! always with the intention of woodlands surrounding delivering something new. I’m never satisfied – Your tasting menu at The the hotel. The hotel gets Latymer includes some Is there a ‘dish of your its name from these. I always want to try unusual dishes such as career’ or signature dish; something new. juniper-scented cocoa beans We don’t go overboard on telling the one that you would say and smoked celeriac. Do you customer where the food comes stands out for you? You have described your have a favourite ingredient? from though – I prefer to keep the own cooking as ‘complex, Yes I’d say it’s cassoulet of baby menu explanations quite simple. It is really hard to say because carefully crafted and squid, soya beans, poached quail I like anything that is grown and very technical but not egg, squid ink gnocchi and clam To make a booking at Michael Wignall sourced with care – regardless veloute (see recipe). at The Latymer, call 01276 471774 / intimidating’. What are of what it is. It might be the your three kitchen secrets? visit www.pennyhillpark.co.uk. freshest carrot, grown in sand, or When it comes to creating Set in lush gardens, the hotel features 1. First one would be involving Bianchetti truffles because of their new dishes, do you get it’s own golf course, outdoor pools your team in the development of distinctive flavour. I particularly most excited about starters, and tailor-made breaks. There is a dishes, the sooner you get them like these truffles because their mains or desserts? vegetarian tasting menu available. 44 JUNE 2013 LEADING LIGHTS
Michael Wignall’s Cassoulet of soya Method and the gnocchi. Cook for 30 seconds. cassoulet of beans and shimejis Sweat shallot in olive oil. Add clam Add the butter and reduce until it emulsifies. Check seasoning then Ingredients stock and simmer for four minutes. baby squid, soya Add cream, simmer for one minute. drain on a paper towel. Divide the 1kg packet 100ml chicken Add salt and lemon. Pass through mixture into each bowl. beans, poached soya beans stock strainer into a liquidiser. Blend with For the shellfish cassoulet: Bring 2 packets 40g unsalted lecithin for one minute. Check quail egg, squid Shimeji Blanc the fish stock, lemon juice and salt butter seasoning. Keep refrigerated. to the boil in a small pan. Remove ink gnocchi, Method from the heat and incorporate the Pod soya beans and remove excess skin. Squid tapioca butter bit by bit using a hand blender. clam veloute This will produce a thick emulsion. Using a sharp knife, cut Shimeji caps Ingredients >> Serves 8 off their bunch, leaving 1cm of stalk. In a medium pan place reserved Keep both refrigerated until serving. 25g tapioca 500ml olive oil razor clams, cockles and squid. Ingredients 10g squid ink for deep frying Pour over emulsion, sprinkle with Poached quail egg 1l water (unsalted) 10g Bonito powder herbs and bring to a medium heat. 8 fresh baby Stir gently. Check seasoning then and roughly Method squid chopped Ingredients place a spoonful in each bowl. 8 fresh razor 1 stick celery, 8 ‘free to fly’ Bring water to the boil, add tapioca and For the other components: 16ml simmer for 20 minutes. Strain and mix Cook the clams washed and quails eggs truffle oil quail eggs in boiling water for one 100ml fish stock roughly chopped the squid ink through. Spread evenly on minute 20 seconds. Gently remove (for the razor 5 whole white Method a silpat sheet and allow to dry for 24 the cling film making sure not to clams) peppercorns Using eight empty coffee cups, lay a hours in a warm place (on top of a low burst the yolk. Add one egg to the 32 fresh cockles, 1 stalk chervil oven is perfect). square of cling film over the top of each top of each cassoulet. in their shells 1 stalk dill Heat oil to 210°C, break off a small piece so there is a small well inside the cup. Dust the squid legs in flour and fry 1 carrot, peeled 1 stalk tarragon Place 2ml truffle oil then the cracked of the tapioca and fry. Have a cloth ready and roughly to drain on as it cooks very quickly. Dust at 180°C for 30 seconds or until chopped 100ml white wine quail egg inside the well. Carefully pull all crisp. Drain on paper towel then 50ml fish stock with Bonito powder to season. Keep in 1 onion, peeled four corners together and twist to form place one on each dish. 1 tbsp olive oil a small tight ball with the egg inside. an airtight container until serving. Heat veloute in a small pan to 62°C. Tie in a knot with a separate length of To assemble the dish For service cling film. Keep refrigerated until serving. Blitz with a hand blender. Take a Lay out eight warm bowls. spoonful of bubbles from the top 200ml fish stock For gnocchi, soya beans and Shimejis: and place over the cassoulet. Pinch salt Squid ink gnocchi 250ml unsalted 1 stalk chervil, In a medium pan bring stock to the boil. Garnish with a piece of squid butter, diced finely chopped Add the soya beans, Shimeji mushrooms and cold Ingredients tapioca and serve immediately. 1 stalk dill, 1 lemon juice finely chopped 200g cooked, 10g grated passed potato. parmesan Method Red potatoes are 8g squid ink preferable. Pinch sea 1 egg yolk For squid: Pull body away from salt to taste tentacles. Discard waste and ink 50g ‘00’ pasta Pinch smoked sack. Rinse in ice water. Refrigerate flour paprika tentacles. They will be deep fried Method when serving. Cut squid body along Place all dry ingredients in a bowl. Mix the one side so it folds out flat. Peel off egg yolk and the squid ink together. Pour any sinew and slice in thin strips. into the centre of the dry ingredients Refrigerate until serving. and slowly mix. Roll the dough into For razor clams: Rinse razor clams cigar-like rolls approximately 1-2 inch in running cold water for five hours. thick, then cut into 1 inch pieces. Blanch This will flush out any grit and ensure in lightly-salted simmering water for a healthy, clean clam. Wrap clams in four minutes. Drain on kitchen towel a j-cloth and place in a medium-size and keep refrigerated until serving. Vac Pac bag. Add 100ml fish stock to the bag and Vac ‘all the way down’. Crispy squid tentacles Water bath at 62°C for 4½ minutes. Ingredients Refresh in ice water and when cold remove meat from shell. Reserve the 8 reserved squid 20g plain flour head and hinge for the clam veloute. tentacles 5g salt For cockles: Rinse cockles in running Method cold water for five hours to flush out Combine flour and salt in a bowl. any grit and ensure a healthy, clean When ready to serve, dust squid legs cockle. Allow a large heavy-based in flour and fry at 180°C for 30 seconds pan to become very hot on the stove. or until crisp. Drain on paper towel. Add the olive oil and then the cockles. Quickly add the vegetables and then stock and wine. Cover and steam for Clam veloute 45 seconds. Drain in a colander, allow Ingredients to cool. Pick the meat from the shells ½ shallot, sliced and then remove the beak and skirt. 10ml lemon juice 50g clam cut-offs Keep refrigerated until serving. Salt 250ml clam stock Reserve the beak, skirt and 250ml 5g soya lecithin 100ml whipping 10ml olive oil Garnish with a piece of squid of the leftover cooking liquor for cream the clam veloute. tapioca and serve immediately. “I look at dishes to see how I can improve them, and constantly review what I have done before.”
44 JUNE 2013 JUNE 2013 45 JUNE 2013 47 BAUMANN’S BLOG Baumann’s blog))
As the summer season begins... I’ll also be getting the barbecue out...
>> as the summer season begins, i’m gearing up to do lots of cooking demonstrations at various food festivals and for several kitchen companies. i’ll also be getting the barbecue out – both at the brasserie and for the demos. I have a tabletop barbecue for the cooking demonstrations and one of the recipes that goes down really well is bananas in rum. Simply put a banana, Monkfish & tiger prawn some rum, sugar and cinnamon in a foil ‘handbag’ with a chopped skewers with chilli butter, Mars Bar, put it on the barbecue for 15 minutes then serve it with pineapple salsa >> Serves 4 whipped cream. The Mars Bar melts into the other ingredients Ingredients Method and it’s absolutely divine! 8 x whole tiger For the prawn and Thread the prawns and monkfish onto prawns – peeled monkfish marinade four skewers. Place the skewers in the In the brasserie, we set the 250 g monkfish 1tbsp sesame marinade for 30 minutes to two hours. seeds barbecue up in the courtyard fillet – cut into Soften butter and add all ingredients. 2tbsp sesame oil and, depending on the wind 2.5cm cubes Roll into a thin cigar shape and wrap in foil. direction, we leave the door Knob of butter 2 garlic cloves, Refrigerate for 30 minutes or freeze until crushed open to let the smell waft in needed. When needed, cut through the For the 2tbsp soy sauce (we obviously close it if it’s too butter with a warm knife for smooth slices. chilli butter: 2tbsp sherry smoky!). We give customers 60g unsalted Juice of one lime For the salsa, crush the garlic and mix all who order a steak the choice butter the ingredients together. This salsa makes For the salsa a really nice refreshing change to balance of having it cooked on the 1tbsp fresh ½ fresh pineapple, barbecue and we always use coriander, the saltiness of the prawn skewers – peeled, cored especially refreshing on a warm day. oak chips for extra flavour. chopped and finely diced 1 red chilli, In a bowl mix all the above together Another popular dish that 1 green chilli, seeded and seeded & chopped and keep until required. we cook on the barbecue finely chopped 1 red onion, To cook the prawns and bring the dish is monkfish and prawn Splash of lime finely diced together – place the skewers in the skewers (see recipe, right). juice Juice and zest barbecue and cook until the monkfish is Splash of of 1 lime Happy cooking! soft to touch (2 to 3 minutes). Remove tabasco Splash of olive oil and place a nice chunk of chilli butter on Salt and black Salt and black each skewer to melt. Serve the skewers pepper pepper on top of the salsa on cold plates.
JUNE 2013 47