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Welcome,

to the first Tasting Club inspiration magazine! With every box you receive, it will include our top trends and insights on the particular cuisine/flavour we’re featuring. This time it’s all about

BARBECUE

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The UK as a whole has come a long way since the day of just serving a burger and banger would do and the flavour profile was ‘burnt’. We’re now becoming more adventurous with proteins, vegetables and global flavours to bring the barbecue experience to life.

THE NUMBER OF AMERICAN RESTAURANTS HAS GROWN BY 25% OVER THE L AST 5 YEARS

BBQ AND FL AVOURED BBQ ARE MOST POPUL AR SIDE SAUCES

+25%



Source: - Horizons - Menurama data study / Ones to Watch 2016

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GROWTH OF AMERICANA AMERICANA DISHES ARE AS POPUL AR AS TRADITIONAL BRITISH DISHES ON MENUS AND, ALTHOUGH IT DOMINATES IN CASUAL DINING, IT IS PRESENT ACROSS ALL SECTORS. Although the number of burgers on menus has dipped slightly, the ‘new wave’ of authentic Americana is pushing the trend forward.

It’s also vital to consider the trend for personalisation which can be a real “win win”.

Consumers want it their way and for operators, it’s a great opportunity to upsell.

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CRAZ Y FOR KOREAN REFERRED TO AS ASIA’S BEST KEPT SECRET, KOREAN BBQ OR ‘K BBQ’ HAS BEEN GAINING PACE OVER THE L AST COUPLE OF YEARS WITH RESTAURANTS LIKE SORABOL AND YIJO GAINING POPUL ARIT Y. Korean Barbeque is a method of roasting beef, pork, chicken or other types of meat which funnily enough, originated in Korea. Also known as Gogigui (meat roast), these dishes can be cooked on a bbq, grill, or even a portable stove. The most common dish is bulgogi – beef which is marinated before being traditionally cooked using gridirons or perforated dome griddles.

The marinade is to enhance the flavour of the meat and is usually made with soy sauce, sugar, sesame oil and pepper. If time is against you, our Heinz Korean Barbecue Sauce is a perfect quick alternative to an authentic style sauce.

WHAT’S NEXT?

BAVARIAN ST YLE BBQ

Originating in Germany, Bavarian style BBQ is simple to recreate. It simply involves placing meat (beef, pork or chicken) in a Bavarian style marinade such as wheat beer, or cooking classic Bavarian-style products such as veal sausages on a BBQ, to be served with sweet mustard. Other Bavarian favourites such as pork shanks or sliced meat loaf barbecue just as well, and are perfectly accompanied by Bavarian snacks such as pretzels, homemade cheese and pickled cabbage.

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TRY IT FOR YOURSELF

“OVER THE TOP” KIMCHEE FRIES INGREDIENTS:

METHOD

• Thin cut fries

• Mix the Sriracha & Mayo together

• Heinz Sticky Korean BBQ Sauce

• Cook fries according to pack instructions

• Bulgogi Beef (Korean Style Beef)

• Pile the fries high with Bulgogi (mixed in Korean BBQ sauce) Kimchee and spring onions

• Pickled Kimchee • Heinz Sriracha Sauce / Heinz Seriously Good Mayo • Sliced Spring onions

• Finish with Sriracha mayo and more of the Heinz Sticky Korean BBQ Sauce and finally the toasted sesame seeds

• Toasted sesame seeds

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CRISPY KOREAN CHICKEN THIGHS

CRISPY FRIED MARINATED CHICKEN THIGH WITH ROASTED PEANUTS, SPRING ONIONS, RED CHILLI AND CORIANDER WITH HEINZ STICKY KOREAN BBQ SAUCE INGREDIENTS: • Boneless chicken thigh

• Plain flour

• Peanuts

• 5 Spice

• Red Chilli

• Soy Sauce

• Spiring Onion

• Korean BBQ Sauce

• Coriander

METHOD • Marinade thigh in soy • Dust in 5 spice seasoned flour and fry until crisp & golden • Roast the peanuts, slice the chilli & spring onions • Toss thighs in Korean BBQ sauce and garnish with nuts, spring onions & corainder leaves

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BEEFED UP BURGERS With the growth in personalisation burgers are still ever relevant. From customising the sauce, protein, toppings and even the bun there are endless combinations to really ‘own’ a burger.

46% Beef Burger

MAINS

18% Chicken Burger 6% Veggie Burger 4% Pork Ribs 3% Hot Dog 23% Other

19% of Mains are Americana 80% of Americana mains served with a sauce vs 70% in 2010 (highest ever figure) 31% with more than one sauce (1% in 2010)

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Beef burger is UK’s top main course dish Most (35%) served with more than one sauce Mayo, Burger and BBQ Sauce most popular Increase in alternative sauces to add sweetness and heat: Cola +31% and ‘glaze’ +19% since 2015 Very Hot Chili Sauce 2x as popular as last year

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WHAT’S TRENDING...

ALTERNATIVE PROTEINS - duck, turkey, buttermilk chicken, venison,

buffalo, crab

PL ANT BASED PAT TIES - aubergine, quinoa, beetroot, black bean MEAT ON MEAT TOPPINGS – bacon (peppered & candied), brisket,

prawn, pulled chicken, chorizo

CHEESE – regional cheeses, Swiss, Monterey Jack, Brie BUNS – black/charcoal, avocado, lettuce, pretzel, portabello mushroom

SAUCE FL AVOURS: VERY HOT

– Sriracha, ghost chilli, habaneros

SMOKEY FL AVOURS – smoked chilli, hollandaise,

smoked paprika mayo, smokey tomato chutney

BACON – jam, mayo, ketchup… and “rain”! (Almost Famous) SWEET & STICKY – black treacle bbq, maple bbq, chilli bourbon glaze, chilli jam, ginger beer glaze ALCOHOL FL AVOURING – Tennessee Whiskey,

Jack Daniels, beer glaze, beer chutney

RELISHES/CHUTNEYS

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TRY IT FOR YOURSELF BBQ PULLED BRISKET BURGERS INGREDIENTS: • 1 x Rolled Beef Brisket (upwards of 2kg - alternatively use a pre-cooked joint

• Brioche Bun or similar • A ‘Splash’ of cider vinegar

• Craft Ale of choice

• Slaw for garnish - Red & White cabbage and onion

• Onion/carrot/celery/ garlic cloves

• Heinz Classic BBQ Sauce

METHOD • Liberally season the rolled brisket with your signature dry rub this can be done up to 24 hours in advance • Wash & chop the vegetables and add these to a suitable heavy based roasting tin or slow cooke. Place the Brisket on top of the vegetables and craft ale of choice unitil it is just touching the bottom of the beef brisket - add a ‘splash’ of cider vinegar • Double wrap / cover the tin with foil ensuring there are no gaps • Slow-roast it in the oven at approx. 125˚C for 4-7 hours • You will know when the meat is cooked as it will pull away easily. Whilst the meat is hot simply use a couple of forks and tear it apart • Pile high between your bun along with your homemade slaw and serve with a side of chips

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COWBOY BEANS

SLOW COOKED BEANS WITH PULLED BRISKET OF BEEF AND SOUR DOUGH TOAST SOLDIERS MADE WITH HEINZ GRILL-HOUSE SAUCE INGREDIENTS:

METHOD

• Heinz Baked Beanz

• Slice the onions and cook in a little oil until golden

• Cooked brisket of beef • Onion

• Add brown sugar and ale and reduce

• Brown sugar

• Add beanz & brisket and cook until reduced, finish with Heinz BBQ Sauce

• Ale

• Serve on toast or with soldiers

• Bloomer bread / rustic • Heinz BBQ Sauce

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STEAK A CL AIM COMMON CUTS ARE STILL HEAVILY FEATURED ON MENUS BUT A NEW WAVE OF LESSER KNOWN STEAKS ARE MAKING IT ONTO MENUS

MENURAMA SURVEY FROM HORIZONS SHOWS MORE PREMIUM CUTS OF STEAK SUCH AS RIB EYE AND SIRLOIN ON MENUS, WHILE RUMP STEAK IS APPEARING LESS OFTEN ON MENUS

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Like the teres major (a.k.a. shoulder tender or “mock tender”)–a super-tender muscle cut from the shoulder, second only in tenderness to a beef tenderloin. Or the flat iron (a.k.a. top blade steak)–another shoulder cut remarkable for its tenderness, soft texture, and generous marbling. Then there’s the bavette (sirloin flap)–a long fibrous steak that hangs from the steer’s underbelly and is popular at French bistros.

And the ultimate steak? That would be Argentina’s tapa de ojo: the uber-marbled rim of a rib eye steak, delicious!

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WHAT’S TRENDING...

ALTERNATIVE PROTEINS BRISKET - could be bigger than pulled pork. The brisket trend was born in Texas, where it’s the staple meat in smokehouses. Brisket comes from the lower chest area of the animal. Brisket isn’t just found in beef; you can buy pork and lamb brisket too.

Historically, it has been one of the cheapest cuts to buy, but its rising popularity has caused prices in the UK to rise exponentially.

DRY AGED - Primal (large distinct sections) or subprimal cuts, strip loins, ribeyes and sirloin are placed in a refrigerator unit, also known as a “hot box”.

This process involves considerable expense, as the beef must be stored near freezing temperatures.

Only higher grades of meat can be dry aged. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

GRASS FED - can be a lot more expensive than your average grain-fed beef, just as artisanal cheese costs more than industrial cheddar. Feeding the cow on a pure grass fed diet is better for the planet and better for the beef (less overall fat, more omega 3-s and other “good” fats).

WAGYU - This is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price.

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CHICKEN Chicken is becoming increasingly popular, with chicken restaurants hatching across the UK. As usual, the trend comes from the States, but it is also due to global meat price issues and the fact that most people just like it. The popularity of chicken can also be contributed by the fact it’s just so versatile. Chicken breast is perfect for diners looking for a healthier choice whilst the things and wings have much more flavour and can be marinated or smothered in sauce.

CHICKEN THIGH is proving to be popular for its flavour and versatility. Often brined or smoked first before frying or BBQing. Fuku in the US made headlines with their mammoth boneless thigh marinated in habanero purée, buttermilk, and Changian spices, deep-fried and topped with some acidic vegetables.

NASHVILLE HOT CHICKEN - A cult favourite that’s spreading across the US and is meant to burn your lips for days on end. Like buffalo wings, Nashville Hot Chicken is dunked in hot sauce after frying; but it ain’t plain old hot sauce ... this is a thermonuclear paste of melted lard, sugar, sadistic quantities of cayenne, sugar, and each chef’s secret spices.

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VEGETARIANS RE JOICE!

Move over meat! The recent vegetarian-vegan explosion has sent shockwaves through almost all food-markets, and the barbeque world is no exception. Whilst in recent years, vegetarians would be lucky to find the occasional corn-onthe-cob at a BBQ , nowadays the vegetarian section of the barbeque aisle is ever-expanding. Grilled halloumi, veggieburgers and vegetarian kebabs are fast gaining prominence – with Tescos even launching the first ever cauliflower and mushroom steaks, just for the BBQ.

HEALTHY OPTIONS SUCH AS SUPERFOODS AND SAL ADS ARE ON THE RISE. DOUBLE DIGIT GROWTH FOR CHICKPEA, SQUASH, QUINOA AND PL ANT-BASED BURGERS

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TRY IT FOR YOURSELF AMERIKOREAN TACOS

CHARGRILLED CHICKEN SLICES ON CORN TACO GARNISHED WITH CRISP SAL AD, HERBS, HEINZ FIRECRACKER SAUCE SALSA & SOUR CREAM

INGREDIENTS: • Cooked chicken breast

• Red Onion

• Corn Tortillas

• Coriander

• Lettuce

• Corn - roasted

• Lime

• Heinz Korean BBQ Sauce

• Tomatoes

METHOD • Cut tortillas into neat bite size round and warm through • Make tomato salsa & add some Heinz Korean Sauce • Grill / blow torch the corn • Shred the lettuce • Place some lettuce on to the tortilla and build up with other ingredients, top with corn and coriander leaf

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SPICY KOREAN BIBIMAP VEGETABLE BOWL WITH FREE RANGE CRISPY FRIED EGG INGREDIENTS: • Courgettes / Carrots - thinly sliced or spiralised • Shredded Chinese or red cabbage • Sliced onion

• Sesame oil for stir frying • Udon noodles • Free range Duck eggs • Heinz Sticky Korean BBQ Sauce

• Mushrooms - Shitake work great

METHOD • Blanch the vegetables in in a small amount of water until the vegetables have softened – ensure you retain crispiness • Sauté the mushrooms over medium heat in the sesame oil • Cook the Udon noodle • Arrange each bowl with Udon noodles, vegetables • Fry each egg, allowing the whites to fully cook and go crispy around the edges • Top each bowl with Heinz Sticky Korean BBQ Sauce

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