A NEW SCHOOL TERM Begins

Every school year brings new challenges and opportunities for chefs working in primary and secondary schools, colleges and universities, whether it’s new government legislation, keeping up with trends, furthering sustainable practices, reducing waste or limiting the damage from the difficult economic conditions affecting food prices and consumer spend.

Finding the right balance between exciting, flavourful food and nutrition will once again be key and we have the solutions to help you achieve A*s while also keeping a tight rein on the costs.

Katsu Rice Balls

“I HAVE BEEN USING MY COUNTRY RANGE WHOLESALER FOR OVER 20 YEARS AND HAVE NOTHING BUT GOOD THINGS TO SAY ABOUT THEM. THE PRODUCT RANGE THEY OFFER IS FANTASTIC BUT IT IS THEIR CUSTOMER SERVICE WHERE THEY REALLY EXCEL. I USE A VARIETY OF THE COUNTRY RANGE PRODUCTS ACROSS THE MENU INCLUDING THE COUNTRY RANGE TORTILLA WRAPS FOR OUR ICONIC JACK DANIEL’S BBQ CHICKEN & SPINACH WRAP, WHICH IS ONE OF OUR BEST-SELLING PRODUCTS.” CAFÉ, MIDLANDS

“WE USE A DIVERSE SELECTION OF COUNTRY RANGE PRODUCTS ACROSS THE TRUST’S SCHOOLS. QUALITY AND CONSISTENCY ARE KEY, BUT VALUE IS ALSO ESSENTIAL AND THE COUNTRY RANGE PRODUCTS PROVIDE US WITH ALL THREE. I PARTICULARLY LOVE THE JERK SEASONING, DARK CHOCOLATE DROPS AND PERI PERI SAUCE. GREAT FLAVOUR AND AS GOOD AS ANYTHING ELSE YOU CAN FIND ON THE MARKET.” HEAD CHEF, SCHOOL, YORKSHIRE

World Food Education

With the next generation being exposed to far more global dishes and cuisines from an early age, canteens in the education sector have truly become international flavour playgrounds. Alongside British classics, Italian, Indian, American, Chinese, Thai and Greek dishes are all playing a role in menus so there is a great opportunity to take pupil’s taste buds to new destinations.

With many current chefs including Gareth Ward from Ynyshir being influenced by Japanese ingredients and flavours, we’re tipping the land of the rising sun to be a blossoming trend area and are delighted to roll out a new delicious double act to put the mighty Katsu Curry on school menus across the UK and Ireland.

A Japanese dish that is believed to have originated in the middle of the last century, Katsu Curry usually features a Tonkatsu – a pork cutlet encrusted in panko breadcrumbs which is then served with rice and a Katsu curry sauce, however chicken or vegetables can be prepared in the same way.

NEW COUNTRY RANGE KATSU CURRY SAUCE – 2.3KG TUB

A fantastic addition to our global Cooking Sauces range, our new Katsu Curry Sauce is a sweeter, Japanese style curry sauce that is now widely seen on the high street. It’s suitable for vegans and great to accompany a wide array of vegetables or meat.

COMING SOON COUNTRY RANGE PANKO BREADCRUMBS – 1KG AND 10KG PACKS

Often the breadcrumbs of choice in the fine dining world, panko breadcrumbs absorb less oil than regular breadcrumbs ensuring a lighter, supremely crunchy, golden finish every time. Brilliant for classic Japanese dishes like the Katsu Curry or deep-fried shrimp, they are just as good in scotch eggs, chicken Kyiv, fish cakes, croquettes, onion rings and lots more. Look out for this new addition to the range later this month.

We have a pair of recipes for you to try combining our new Panko Breadcrumbs and Katsu Curry Sauce. Firstly, this take on a chicken Kyiv with an oozing Katsu centre is sure to delight diners. Serve with a coconut curry sauce, using our Katsu Curry Sauce as a base. And coconut also features in these rice balls, using coconut rice wrapped around a Katsu centre. In both cases, we add Country Range Desiccated Coconut to the Panko Breadcrumbs to give extra flavour and even more crunch.

The full recipes for all ideas mentioned within this feature can be found at www. countryrange.

co.uk/recipes