METRO Inspirations Autmn 2014

Autumn 2014

THE ING GRILL N EDITIO

Beef Steaks

FOR THE Meat Enthusiasts Tender & Light

Crem Brulee

Rooftop Barbecue

meat at metro cash & carry pakistan

caravan of dreams

autumnal bliss

Metro INSPIRATIONS AUTUMN 2014 The summers are drawing curtains and its time you break out to the autumn with your barbeque grills and exercise your undying love for steaks! As you must have already noticed, we pay special attention to how the lovers of food should get the best of each season. Since we have four to our disposal, each with its own expertise at bearing unique edibles; we end up with heaps to talk about. And this time around, we smell meat; lots of it! for which, we can’t wait to stand by you in the subtle fall chills, as you sear cuts to perfection and toss some love on the table!

And so you have it! This quarter’s edition: Grill Guide XYZ. Also keeping in mind some important dates on the calendar; Eid ul Azha is just around the corner! And before it’s on your porch, knocking brains out of your door with absolutely no preparation for service at your end; you must make time, shift gears on your chefly instincts and work the chops! We have got some serious mooing to handle. But hey, the treat’s on us!

So, give us a good read, a thorough thought and a pat on the back. For as you turn pages, you will realize that you’ve got your hands on a real friend!

Quite Literally!

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CONTENT

Beef Steaks 06

04

Fruits

04

METRO Cash & Carry Pakistan recommends

05

Tetimonial

06

Meat

09

Vegetables

12

Special

14

Pin-Up

16

Naan

18

Desserts CRÈME BRÛLÉE

20

Special

23

Beverages

24

Special

25

Recipe

THE FALL FRUIT - PEARS

METRecommended

THE RUMOUR MILL

BEEF STEAKS

Street Food Bars 12

Kahwa 23

Crème Brûlée 18

green treats

Variations for greater outlook

know your goat better

new & improved

roof top barbecue

kahwa

Roof Top Barbecue 20

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Inspirations AUTUMN 2014

Outdoor grill guide

mexican beef and lime roll Recipe

Asian flavoured beef short ribs

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The Fall Fruit

PEARS

METRecommended Tarrington House Gas grill Tarrington House offers you a stylish outdoor living experience for every terrace and balcony. The attractive Kotor 4 Burner Grill come with a side Burner perfect for barbecue parties with your friends and family. Grill ranges

by Tarrington House exclusively at METRO Cash & Carry Pakistan will surprise you for sure.

Why not give your dishes and desserts a novel twist by throwing in this crunchy fruit? You could use pears to make breakfast, lunch or dinner.

Those of you with busy schedules could have a few slices of pears with cream, almonds and some granola to make a delicious snack for yourselves.

This should keep you full and satiated for a long time. On a hot day, you could chug down some cucumber and pear juice. Not only does this have a cooling effect but it also tastes great and can help get rid of toxins from your system.

You could also whip up something quickly, using pears, on days when a few guests drop by your house unannounced. The best part is that you won’t have to spend much on making this dish either. All you have to do is to take some lettuce, radishes and toss thin slices of this delicious fruit into the dish to make a scrumptious salad.

It shouldn’t take you more than 15 minutes to do this.

Everyone likes to add in some spices or pickles into their dishes every now and then. Why not get creative and give pickled pears a shot? Pears aren’t too sweet and so, the sweet and sour taste of pickled pears would tantalize your taste buds.

All in all, you could use pears to make anything.

If you’re on a diet, you could incorporate this fruit into salads or make poached pear bread.

On the other hand, if you want to have something warm with a nice hot cup of tea, you could bake a pearpie for yourself too.

In the fall season, you can find this delicious fruit and at great rates at METRO Cash & Carry Pakistan!

N NOW I N SEASO

This autmn, not just the scent of grillables will draw the guests towards the BBQ. The sleek and modern grills are the new hot attraction!

char grillers More on pans and cooking essentials, you will also find renowned brands like Prestige, Tarrington House and Sonex at METRO Cash & Carry Pakistan. Get your hands on a range of hard wearing char grillers, which can be perfect for fat free cooking. With hard enamel glass exterior and excellent heat retention qualities, you can be sure you have a good purchase at hand.

They are also warp resistant and dishwasher safe; making them user friendly and fun to work with.

BAKING DISHES RANGE

Are you a baker in need of oven essentials that won’t let down your dough? Well then, count your blessings to be sifting through this magazine right now; because METRO Cash & Carry Pakistan houses an extravagant variety of bakeware dishes that are sturdy, resistant and come with spacious holders to allow maximum grip.

Our non stick qualities are made of carbon steel bodies that are practically durable for a lifetime of baking! And are even contoured for standard oven mitts, in order to make removing your delicious cakes and breads from the oven, a smoother transition!

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METRO Cash & Carry AT THE RUMOUR MILL In its modest yet hearty attire, the rumor mill forms the house of cuisines, providing a medium for deserving kitchens to meet ends with an audience eager with hunger and quest for fine flavour.

Ali Bukhari, the entrepreneurial expert behind this establishment, finds his idea growing on foodies around Lahore. As per him, food is central. It provides for comfort, making it essential that each craving mediating the day’s worth of individuals, finds its way through to someplace that fits the bill, cushions the wits and salivates the jaw. And The Rumor Mill, it just so happens, is nothing short of such a fancy.

“METRO Cash & Carry Pakistan finds

headway in their list of preferences due to its convenient and approachable nature, along with active customer service.”

The deli’s absolute specialty is their mocktails.

Made from fresh fruits and vegetables from METRO Cash & Carry Pakistan and no artificial ingredients whatsoever. These will pep talk your tiring day into an unwinding whim, over flavorful nips of tangy concoctions.

On the choice of vendors for ingredients, The Rumor Mill told Inspirations that METRO Cash & Carry Pakistan finds headway in their list of preferences due to its convenient and approachable nature, along with active customer service.

Mr. Ali Bukhari at The Rumour Mill

this seasons' flavour If you’re already planning your next afternoon over, we recommend you don’t miss out on “The rumor Mill Secret”, “Guava Mint” and “Lemon Mint”; the three most exclusively refreshing drinks available. They all start will a subtle base and then run a jovial twist of flavors into the making of an hour worth its while. Simply put, you will not regret your visit.

Inspirations AUTUMN 2014

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Meat | Beef

Beef Steaks

FOR THE Meat Enthusiasts

Steaks are amongst the most delicious, scrumptious and most satiating dishes that one can eat in the fall. Most of us assume that steaks are difficult to make because we don’t really know how to cook these. The good news is that you can also make this delectable dish for lunches and dinners. There are so many options for you to choose from when it comes to steaks, side dishes and marinades.

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BEEF OR CHICKEN? For starters, there are two options: White meat or red.

Chicken breast steaks are great and easy to cook but the classica beef steaks are definitely better. These are juicier, much more appetizing and filling.

THE CUT If you intend to make a steak, decide which cut you would like to go for. The advantage of leaner cuts is that these aren’t as flammable as the fattier cuts and so, these are easier to cook. Fatty cuts burn easily because of the fat but these are much more delicious and juicier when cooked properly.

“There are numerous marinades you can use to give your steak flavour and different methods you can employ to prepare this dish.”

California Grill

The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime.

While simpler cuts like sirloin, flank, and skirt, or cheffy cuts like hanger and flatiron are becoming increasingly popular and available at METRO Cash & Carry Pakistan all year round, the kings of the steakhouse are still those cuts that come from the Longissimus dorsi and the Psoas major. The tenderness of a steak is inversely related to the amount of work that a muscle does during the steer's lifetime. So as a relatively unused muscle, the Longissimus dorsi (commonly referred to as the loin or the backstrap) are extremely tender, making them an ideal candidate for beef steak.

The Psoas major, commonly referred to as the filet mignon or tenderloin, they're by far the tenderest piece of meat on the steer and perfect for beef steak.

Chef’s top tip!

The chef at California Grill, in Lahore, suggests that if you’re making a steak for the first time, you go for leaner cuts. They are easier to make because of lower fat content.

Learn to grill sirloin first because it’s the lowest in fat content.

Inspirations AUTUMN 2014

METRO Cash & Carry Pakistan spares no effort to continuously optimise and enrich its meat ranges to keep pace with the latest culinary trends and seasonal demands. Thus you will find a variety of cuts for your fine cuisines. METRO Cash & Carry Pakistan's enduring competence in meat assortment is essentially secured by its industry-leading quality control system. All products are subject to stringent quality checks and temperature monitoring throughout the supply chain carried out by the well-trained staff.

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Meat | Beef

MARINADES Let’s talk about marinades, now. How you marinade the steak would affect its taste in the end. Those of you that like spicy foods could make a Moroccan Marinade by stirring some cumin, paprika, cinnamon, and garlic in lemon juice.

Add a few drops of Tabasco sauce to the marinade, too. You could also take it up a notch by using a Five-Spice marinade, which includes onion, gingerroot, soy sauce, cayenne pepper, and orange juice.

Some people might prefer going for zesty options over the spicier ones. In such instances you could go for the Lemon Pepper marinade. Squeeze out some lemon juice and throw in some lemon rind, peppercorn and pepper to prepare this marinade.

Of course, if spices and zest don’t appeal to you, you could just stick to salt and pepper instead. Be sure to use a zip-lock bag when marinating either cuts though. This way the steak absorbs the flavor more but if you’re short on time, or can’t find zip-lock bags, place the cut in a bowl with marinade in it and cover it with a plate. Bear in mind that fattier cuts tend to absorb more flavor than their leaner counterparts because their texture is such. These cuts are smooth while leaner cuts tend to be grainy and absorb less marinade.

to be a lot more expensive. Then, you’ve got gas grills but these can be dangerous sometimes. Any steak lover would tell you that if you want a nice, smoky steak you should go for charcoal grills. These aren’t as expensive as electric or gas grills and they’re much safer, too. The only disadvantage of a charcoal grill is that you need to stand over them with a pair of tongs to cook your steak right. Stock up on coal and petroleum so you can prepare your steak on a charcoal grill.

It’d be better for you to cook in the outdoors because of the flames. You don’t want to end up burning your roof! This way, you also get to determine how tender you would like for your steak to be.

THE DONENESS The tenderness of the steak matters a lot. Most people like their steaks to be medium rare. When the stick is red in the middle and cooked on the outside, its medium rare. If you choose to cook it for longer, you would notice a change in the color. The center goes from red to pink and at this point you’ve got a medium steak. As the color changes it goes from medium to medium well and when it is no longer pink, it is said to be well done. At this point you will have fully cooked your steak.

ON THE SIDES GRILLING Where cooking the steak is concerned you have two options: pan-frying or grilling the steak. If you choose to pan-fry the steak, go for non-stick frying pans and be careful of the amount of oil you put in the pan. One of the problems with this method of cooking is that you might end up burning the entire steak. Grilling the steak would be a better option because you have more room for movement and you don’t have to worry about the steak sticking to the grill.

While electric grills are more convenient, these also tend

You also need to decide upon a good side dish and a topping to go with your steak. Sautéed vegetables, French fries and baked potatoes are the most common side dishes. These go well with steaks and they complement the dish. Where toppings are concerned you could opt for caramelized onions or cooked mushrooms. If you’re really hungry you could use cheese and/or barbecue sauce as toppings, too.

Fortunately, you could find all the ingredients, beef cuts and utensils you need, to make your steak, at METRO Cash & Carry Pakistan. These are available at great prices and you would find a vast variety for toppings and spices here.

STEAK TOPPING RECOMMENDATIONS FOR THIS AUTUMN ›› Blue Cheese Steak Topper The combination of the beef flavor with the salty tartness of blue cheese really stands out. ›› Horseradish Steak Topper Add a little heat on beef with a nice thick, spicy sauce Horseradish topping. ›› Lemon-Herb Steak Topper The refreshing lemon-herb steak topper is ideal for ribeye steaks. ›› Garlic-Sage Steak Topper This garlic-sage grill topper adds that extra punch to any steak meal. ›› Jalapeno-Lime Steak Topper This spicy steak topper can be used on more than just steak and can do wonders.

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Vegetables | Assorted

Side Veggies

GREEN TREATS Side veggies are as important to a dish as leaves are to a twig. Let’s face it: these make a dish look more appetizing and colorful. Of course, one needs to pick the right veggies to go with their dishes.

If you plan on serving side veggies with beefs steaks, it would be better for you to stick with lighter options like sautéed carrots and green beans. These are light on the stomach and they go well with the main dish. When it comes to lighter dishes like chicken steaks, go for more satiating side dishes like kidney beans and corn, topped with sour cream. Or you could go serve mashed potatoes and peas instead.

Some people prefer green vegetables over colorful ones. In such instances you could keep the side veggies simple and delicious. Serve spinach with garlic. This goes well with various dishes, especially spicy ones, and the aftertaste is great too. Another great combination would be cheesy creamed spinach. This isn’t exactly the most presentable dish but it does taste great and, if made right, it tastes great too.

If you would rather go for something ‘neater’ you could give broccoli a shot. Add some rice to the broccoli and stir-fry the combination.

Generally, it would be better for you to go for non-stick frying pans when it comes to sautéed vegetables. This way the vegetables won’t burn and you can also incorporate cream into it without worrying about the taste getting ruined due to overexposure to heat. As you step into METRO Cash & Carry Pakistan's grocery section, you would witness the freshness of the seasonal greens. Our promise is to exceed your expectations by combining the best customer service with the freshest foods.

CHEF‘S

Grilled Zucchini and spring onion with Walnuts and Herbs

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approx. 30 min.

Ingredients:

⅓ cup walnuts 1 garlic clove, finely grated 2 tablespoons fresh lemon juice 5 tablespoons olive oil, divided Salt and freshly ground black pepper 3 large spring onions, halved lengthwise with some root attached 2 large zucchini (about 1 lb.), halved lengthwise ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Preparation:

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.

Choose from our wide range of products

zucchini

olive oil

spring onions

LEMONS

walnuts

BLACK PEPPER

Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Available at all METRO Cash & Carry Pakistan outlets

Inspirations AUTUMN 2014

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METRO Cash & Carry Pakistan

MEAT SECTION

At METRO Cash & Carry Pakistan, meat is available for all types of users whether you have an eatery to run or have to cook for a small family unit.

Order the quantity to your requirement and we promise to meet your needs.

Buying meat always poses a problem for even the best of us.

There are hundreds of questions that come to our mind but the answers are never that satisfactory. No matter where you buy your meat from, there is a concern for the health and hygiene standards that we can’t shake off. This seems like a poor situation for a meat loving country like ours but we have a solution to all these problems, buy your meat from METRO Cash & Carry Pakistan!

At METRO Cash & Carry Pakistan, meat is available for all types of users whether you have an eatery to run or have to cook for a small family unit. Order the quantity to your requirement and we promise to meet your needs. Whatever type of meat you require, chicken, beef, mutton or mince, you will be able to get them all and more. We have a wide variety to choose from and we offer a wide array of options when it comes to buying the meat. For instance, we have ready-made pieces of the popular cuts or you can get a ‘cut’ ordered to your requirements.

We afford professional and trained butchers for the latter option and we assure hygienic conditions for them to work in. Our work standards and ethics also guarantee that the weight, shape, size of the cuts you order or specify won’t be

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in anyway different from the end result that we provide you with. That is another reason to buy your meat at METRO Cash & Carry Pakistan; we don’t like to cheat our customers which is a unique approach to the meat industry.

our hygienic standards have to be of a certain level for us to accept the meat and then label it fit for human consumption.

In addition, our quality standards beat the competitors by a mile. Our meat standards are high because of the chain of unbroken communication and carefully maintained health and hygiene specifications. The meat is transported through cold chain maintained vehicles and our utmost efforts go into making sure that nothing unsavory happens at any step of the transfer. The most of the world food and meat problems occur due to negligence at this stage. We make sure that nothing problematic occurs till the very end, when we hand over the meat to our customers.

We have an in-house veterinarian who assures that the animals we have are of certain fixed standards before they are used. Even when they are slaughtered, our hygienic standards have to be of a certain level for us to accept the meat and then label it fit for human consumption.

Apart from assuring the safe transport of the meat, we make sure that we regularly communicate with our suppliers in order to assure smooth working of the whole process.

chapli

kabab

Need to whip up something quick and yummy for someone, or just craving to sate your appetite? METRO Cash & Carry Pakistan brings you the most deliciously chicken Chapli Kabab. No matter which category you belong to, these are your tasty solution.

Golden brown with tantalizing flavours on the inside, these kababs are perfection on a plate.

Available at all METRO Cash & Carry Pakistan outlets

 Inspirations AUTUMN 2014

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Special | Street Food Bar

Street Food Bars

variations for Greater Outlook

As more and more people have started playing with food to innovate and create varieties to match individual tastes, preset menus are just not enough.

For which, we feel, customized food bars are just the thing! METRO Cash & Carry Pakistan brings you a number of ideas to get you started; Cupcakes Bar

This will be a real show for the lovers of desserts. If you have a bakery, this ought to really drag in customers. Table some options of cupcake flavours and leave them plain without frosting. Let people use multiple toppings, syrups and frostings to create cupcakes that fancy their tastes.

Skewers bar

Arrange for the sticks and a plethora of options such as citrus fruits, pickles, sausages, cheese and pepper assortments for the customers to skew at their delight. You can also display a variety of meats alongside and it would add up to a great serve!

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Bhelpuri bar

Start with putting up zesty chutneys such as those of tamarind or mint cilantro. Spice up the bar with tangy options like lemon juice, chat masala, red chillies and cumin powder.

For those who like their bhlepuri crunchy, make available selections of papdis, almonds and peanuts. Subcontinental food fanatics will never forget this!

Dessert bar

This can include almost anything. True desserts know no bounds. Put crepes, waffles, flavored whipped creams, cookies, syrups, chocolate chips, ice cream or even doughnuts. A dessert bar has to work out great for everyone.

Doughnut Bar

Speaking of doughnuts, they too can have a bar of their own. Put plain doughnuts with lots of dips, jellies and jams

 Inspirations AUTUMN 2014

to choose from, alongside a coffee machine. Let this be a breakfast like no other!

Ice GOLA bar

Are you throwing a party in the heat?

Then there is nothing like a slurpy ice gola bar to tempt the invites. Stock ice cubes, an ice crusher (which will basically crush the ice to a fine blob) and a good number of syrups. Everyone can beat the heat with their favorite flavour.

Omelet bar

No breakfast menu can outclass this.

The diversity at this bar would be at its best. Your options can range from mushrooms, bell peppers, artichoke hearts and caramelized onions, to grape tomatoes, cheddar, hot sauce and sour cream.

If your mouth is watery already, that’s a very good sign!

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Pin-Up

KNOW YOUR GOAT BETTER! Different meat cuts can taste and be prepared in various ways. This is why it is important for you to know your goat better.

A goat’s head is one of the more popular cutsthe brain tastes great and is more firm that it tender. Usually it is a good idea to pan-fry the brain in a traditional way to make it less chewy.

The brain is also believed to be one of the more delicious parts of a goat.

The lamb rib primal cut is where we get lamb rib chops , lamb crown roast and rack of lamb .

Depending on the size of the ribs, a lamb chop may actually have two ribs on it.

Head

Neck

Shoulder Necks are a tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew or use in gravy.

The shoulder has the lowest amount of meat content. The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well.

This part is succulent and can be used to make stew or Palao as well. It is because of this that these are used to make goat chops which, if cooked right, can be delicious and satiating.

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Rib

Lamb is divided into large sections called primal cuts, which you can see in the chart. These large cuts are then broken down further into individual retail cuts that you can buy at METRO Cash & Carry Pakistan meat section.

The forequarter is lowest in fat content. The bone to meat ratio in the rack/ rib and loin is just right.

The loin can be cut into smaller parts and grilled over a charcoal grill so that they maintain their meat content.

Lion

Sirlion

The lamb sirloin is sometimes considered part of the leg primal cut , but it can also be prepared separately. In this case it is frequently cut into chops or steaks .

Leg

Breast

Lamb breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat . Lamb breast can also be used for making ground lamb.

 Inspirations AUTUMN 2014

The hindquarter is inclusive of the thigh and calves and is relatively higher in fat content and it has more meat.

Roasting the hindquarter in an oven would be a good idea. The heat would travel into the meat and prepare it well. Mutton Kunna is prepared with mutton legs is one such curry which has a very unique and traditional texture and has wonderful flavors in it.

The calves can be used in stews (Paye), too.

These have some, albeit low, meat content but they can complement the flavour of the stew.

Throw in a few onions and carrots and serve the meal with bread for a nice and warm appetizer.

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Special | Naan

Naan

NEW & IMPROVED

It seems a bit presumptuous to declare naan as a universal food item but it’s true nonetheless, how many things can we eat naan with, gravy? Check. Kebab?

Check. Curry? Check. Creamy Salad? Check.

It basically means that Naan is an all rounder so it seems only fitting that it gets the adaptability that its brotherly items like ‘chapati’ are getting, even lassi has gone modern with times. The problem with this is that people think that the maximum improvement that we can do in this scenario is to top the naan with some meat and tomato sauce, which is not a bad combination but where is the innovation in all of this? Nowhere really, so we bring you some revolutionary and somewhat evolutionary ways different naans can be made.

Bullet Naan As the name suggests, this naan hits your taste buds harder than a bullet on a mission. Also called the chilli naan, it relies on just the right amount of red chilli combined with any other cheese available. Usually the cheese used is either mozzarella or goat cheese, both of them bloom under the heat a ‘tandoor’ provides. You can also use chilli flakes for better palatability of this particular flavor of naan.

Peshwari nan This is a bit of different approach to a naan, if naan were to become a dessert item then this would be its best bet. In this recipe, nuts like almonds, pistachios and raisins are crushed along with sugar to fill the dough. So you get the sweet and nutty flavors instead of the salty plain taste which is expected when you bite into a traditional naan. This recipe makes naan variable in texture and a standalone item instead of the dependent food identity it has in normal circumstances.

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BREAKFAST PIZZA Naan As far as topping naans go, this one seems to be the most appetizing of all options and this is why we have included this in the list. Unlike the others, this requires a plain naan but involves a little baking nevertheless. With thinly sliced vegetables like spring onion, tomatoes and combination of parmesan and cheddar cheese, this particular naan pizza is a breakfast lovers’ heaven. The icing on the cake (metaphorically) is the sunny side up egg that gets baked along with all the gooey cheese.

Cumin and caraway seeds naan Though this sounds like an overly salty combination, it is in fact not the case. The naan has a specific amount of both cumin and caraway seed to make it more balanced and appetizing. If you add more salt to the naan than the recipe demands then you can eat it with some sweet mango chutney to get a very exciting flavour combination.

Garlic and cilantro naan This naan combination is a health conscience persons’ ambrosia, taste with nutritious bout of goodness is a dream combination. This naan is perhaps the balanced of all those mentioned above in terms of texture, flavor and even appearance. The strong taste of garlic is mellowed by the oil that cilantro gives out as it is baked. Best served with some creamy yummy protein dish like malai boti, it is deliciousness guaranteed.

All Purpose White Flour Our all-purpose is a type of flour at METRO Cash & Carry Pakistan that is suitable for all kinds of recipes. Also known as “plain,” “general purpose” or “family” flour, this kitchen cupboard staple is the main ingredient in our favorite baked goods such as cakes, breads, naan and rolls. It’s also great for thickening sauces, gravies and puddings or deliciously dredging meats and vegetables prior to frying or sautéing.

Inspirations AUTUMN 2014

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Dessert | Crème Brûlée

Crème Brûlée

Caravan of dreams

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Hardly has it ever happened that you found a delicacy that isn’t as complicated as it looks, crème brûlée though is a rebel in this regard. Made of very simple ingredients and only a little taxing in technique, crème brûlée is nothing less than a superstar in the arena of desserts.

D

elving into the brief history of this dessert, we find that it was featured for the first time in mid-17th century by a François Massialot in his cookbook. This dessert though has many nationalities or more appropriately adaptations. Even the classic French recipe is also referred with different names for example Crème anglaise.

making the hard caramel top requires you to sprinkle sugar on top of the custard and transforming it into the brown goodness through heat. Now in the second method, heat is usually supplied through ‘salamander broiler’ or with careful use of ‘blow torch’.

The ingredients for Crème Brûlée can range from everyday household food items like egg, sugar to more complex ones like ‘balsamic’. It all depends on how authentic do you want the result to be, classic crème brûlée has handful of ingredients and the modern versions deviate in taste and components.

Crème Brûlée isn’t something that you can always like; the techniques that are used to make this dessert are very sensitive to even slightest of mistakes. Especially the caramel top, if it is overcooked then it completely overshadows the flavour of the custard. On the other hand if the custard isn’t cooked properly then it would result in a chewy texture which completely denies you from experiencing the creamy sweet texture that this dish is famous for. In fact this dessert, like many others, requires clear monitoring even while the mixing of ingredients. The eggs need aeration and beating them too hard would deprive you of the expansion that the eggs would go through to make the custard.

Chef’s top tip!

1. You do not want the tops of the custard to brown while baking so keep the top away form the heat source. If the oven has a top heat source, you may want to place a cookie sheet on the top rack to protect the tops from exposure to the top heating element.

There are two main methods of making the amazing caramel topping; the French method usually involves putting a separately prepared caramel disk. The disk is put on top of the custard before serving or a caramel can be formed on top of it before it’s served. The more ‘American’ way of

The traditional recipe or the way purists like to call it ‘true crème brûlée’ has only the flavours of vanilla in it but nowadays a lot of variations are cropping up. People like to mix and match with substituting vanilla pods for infusions like peanut butter, coffee and pumpkin into the caramel and flavours like coconut, lavender, cinnamon, etc. into the custard. The custard flavor is labeled as ‘crème brûlée’ in desserts like crème brûlée tart, something that gives a new dimension to this delicate little sweet.

In older times this dessert wasn’t made outside of special occasions and in some places this is still the status quo.

METRO Cash & Carry Pakistan though provides one with the opportunity to try their hand at making it through wide array of kitchen ware available there like ‘ramekins’ and ‘broiler pans’. At METRO Cash & Carry Pakistan, we have all the ingredients and more to make this dessert even more special and whenever we feel like having some.

Choose from our wide range of products

MILK

eggs

sugar

vanilla extract

Available at all METRO Cash & Carry Pakistan outlets

Inspirations AUTUMN 2014

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Special | Roof Top Barbecue

Roof Top Barbecue

AUTUMNAL BLISS As the summer heat gradually recedes, leaving behind a heavenly autumnal bliss, the setting couldn't be more perfect for a pleasant rooftop barbecue . Budding fashion designer and food enthusiast Harris Masood shares with us some incredibly handy tricks and tips to serve up the perfect outdoor culinary adventure for an intimate setting.

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hile the blazing streak of mercury finally begins to dwindle, it is that much awaited time of the year where you let your hair down and head on outdoors with friends and family in tow to rejoice the beautiful weather with a heavenly array of barbecued delights!

Autumn is that much yearned for time of the year which brings out the outdoor enthusiast in all of us . The cool breeze , the gorgeous scenery embellished with falling leaves and that lovely 20

scent that encapsulates the air is motivation enough for even the grouchiest couch potato to head on outdoors and indulge in the beauty of the world we live in . METRO Cash & Carry Pakistan enlists the help of young and energetic food aficionado and avid METRO Cash & Carry Pakistan shopper Harris Masood, who has muddled up a cult following of foodies in Lahore that are bedazzled by the simple techniques he incorporates into classic dishes transforming them into something truly modern, innovative and a thrilling delight for the taste buds.

“The wide range of local and imported poultry , produce and condiments readily available at all the stores nationwide serve as my muse for almost all his culinary adventures.

Shopping at METRO Cash & Carry Pakistan is perhaps my favorite part of the entire cooking experience.”

The Menu Starter: Chargrilled Tomato Soup and Garlic Rusk Skewers.

Sides: Kachumer Salad with spicy Lemon & Lime dressing Main: Barbequed Chicken Hara Masala topped with Mozzarella.

Drink: Mojitos Dessert : Honey Glazed Charred Peaches served with Vanilla Ice-cream

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'I'm not too fussy about the decor, ' he laughs while setting up on the rooftop of the picturesque of his family home located in the sceninc 'androon shehar' locality of Lahore.

'Our heritage pretty much takes care of the ambience for me.' And he is right , the view of the ancient bazaars and mosques visible from the terrace against the soft light of the setting sun create for a poetic visual experience.

Though he is not a fan of much pre planning , He firmly advises against leaving everything to the last minute. It is recommended for all the marination and prep work to be done at least 24 hours before the guests are expected to arrive. 'There could not be a bigger crime than serving under marinated barbecued food' He proclaims , explaining that barbecued food cannot be hidden behind farces of sauces and other disguises , It is the hero of the dish and the marinade is all that really makes it or breaks it.

It is interesting to see how the salad is prepared, as the usual suspects found in this traditional dining table staple are finely diced, also incorporated into the dish is an array of interesting non traditional ingredients as well . Sweet corns , jalapenos and avocados lend their distinct novelty to the traditional classic. A few drops of olive oil are added to the lemon and lime dressing to give it some depth of flavor.

Drenched overnight in a concoction of mint chutney and yoghurt, the chicken is flash cooked on the grill on the highest possible heat. It is preferable for the chicken to be really tender and juicy on the inside with a delectably caramelized outer skin. 'Nothing could be worse than overcooked dried out chicken', he shares. Once the chicken takes on a hint of brown, he tops it with a generous helping of roughly chopped Mozzarella. Its is strongly advised not to shred or grate mozzarella as doing so causes it to lose its trademark stringiness that everyone loves.

The spicy chicken ensemble is complimented with a refreshing burst of cool lemony goodness in the form of a mojito, which is surprisingly simple to assemble - lemon juice , club soda , sugar and mint leaves served chilled with a hint of black pepper.

For the dessert, The peaches are halved and quickly grilled while continuously being layered with honey. Once the skin has caramelized , they are served with a generous helping of vanilla ice-cream, a match surely made in heaven. What a delightful parting note on a food event that everyone in attendance will surely be reminiscing for many days to come.

For the soup, fresh tomatoes are cored and skinned , then they are doused with garlic infused olive oil and some herbs before being put up on the grill. The leftover cores are incorporated in the chicken stock to add an additional kick of flavour . Once the tomatoes turn really dark and smoky they are pureed into the stock . Garlic infused rusk from METRO Cash & Carry Pakistan's bakery are then weaved onto little bamboo skewers to be served individually with each bowl of soup. A generous helping of sour cream with a generous sprinkling of chives, and viola ! The starter is all set to be served.

Choose from our wide range of products

chicken breasts

cheese

Available at all METRO Cash & Carry Pakistan outlets

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tomatoEs

assorted vegetables

peaches

garlic rusks

Beverages | Kahwa

Kahwa

HEALTHEY LIVING

It is widely believed that Kashmiris were born drinking Kahwa, since no one can truly identify the time when this beloved tea beverage was originated. What we all do know is that once you truly connect with this particular blend of green tea, you will be hard pressed to not give it up.

Carrying a small thermos filled with hot water and tea bags of green tea will become a routine thing and just a sip of it will unburden your shoulders for the whole day.

K

ahwa is often mistaken for Omani Kahwa, as the word ‘kahwa’ literally means ‘coffee beans’ but they have vastly contrasting flavours since the former denotes the traditionally prepared coffee found in Oman. Though the origins of kahwa can be attributed to Kashmir, it is widely consumed by people in Afghanistan, North Malabar, Northern Pakistan and some parts of central asia.

If you belong to any of these regions, you must be able to understand the depth of an emotional connection you form with this beverage. The breakfast, lunch or even dinner that remains incomplete without the presence of kahwa, something that represents comfort to anyone coming from these lands.

The traditional preparation of kahwa is usually done in ‘samovar’ which is basically a brass kettle. It is a very intricate utensil which is considered outdated in the more urban areas where kahwa is made in modern pans or kitchenware.

In Kashmir, the kahwa is prepared with the ‘saffron starnds’, along with usual elements like ‘cardamon’, ‘cinnamon bark’, on special occasions. The most important ingredient to kahwa is the ‘gree tea leaves’.

Kahwa becomes a great companioin with the spicy grilled food and barbecue. In the autumn season, enjoy a cup of light and refreshing Kahwa as an after dinner tea. You will find your choice of this ‘green tea blend’ and more at METRO Cash & Carry Pakistan.

Try this out today and become addicted to flavours, that can also make you healthy.

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OUTDOOR GRILL GUIDE For those who are new to grilling and need a manual to guide them around the basics, there is nothing much to fear. Follow our steps, keep a note of a few technicalities and you’re good to go.

1

Charcoal grillers mean you need to be handy with real fire. They require constant temperature maintenance and can get very hot. But all your food will have a smoky flavour to it, which can be quite a toast for the meat. Gas grillers, on the other hand, are convenient, easy to clean. However, they’re typically expensive and you may not have a gas supply everywhere you take it. In short, it’s your call! If you’re tough and like to be in charge, go with charcoal. If you like having your griller do all the work and can afford such backyard mechanics; go with gas.

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Do you have a good enough outdoor grill?

Your one visit to METRO Cash & Carry Pakistan will mend your grilling dismay. We maintain a wide selection of grills with excellent ranges in cooking power and those too, with interchangeable surfaces!

HOW DO I MAKE THE RIGHT CHOICE WHEN BUYING A GRILLER

HOW DO I START BARBECUING Clean, firstly, at the very beginning of the season. After one thorough cleaning, a light brushing pre and post grilling should be good enough to maintain your grill. Preheat and then use oil with a high smoking temperature to wet a paper towel and then wipe it over the bars. You now have fine, hot grill lines that won’t trouble you or your food. When you’re about to put your grill back in the storeroom till the next season, don’t clean out the grease. It will help preventing the grates from rusting over time.

3

HOW DO I CONTROL THE FLAVOR Never do anything that will rid or squeeze your meat off its juices. Using a fork to flip it or pressing down on your patties with a spatula while they grill will do exactly that. Avoid it as much as you can. If you like the extra tinge of smoke on your food, soak hardwood chips in water and toss them onto your charcoal grill. But if you’re using a gas grill, you can use the smoker’s box. A lot of people like to immerse herbs like basil, rosemary, thyme, parsley etc. and their essence in their grilled product. For a charcoal grill, this should be easy for all you have to do is toss on the herbs directly while grilling. But for gas grillers; you should soak your herbs in water, place them gently on the grates and then put your food on top of them.

4

HOW I MAKE MY GRILLING EXPERIENCE SAFE? Even if you’re an expert at this, you should always be cautious of possible fires.

The most handy and convenient solution is to keep a fire extinguisher around.

Make sure you have read the manual and have a grip on the instructions. Not all grillers work the same way and if there are particular differences that may affect your safety drill or cooking; you should know of them. Don’t use lighter fluid. Find a safer way to light your coals. Maintenance is hard but essential. Keep checks on the gas flow and make sure you turn off all the valves, along with the fuel tank.

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Red Cabbage slaw adds crunch to the meal

give the beef a flavour wallop by marinating overnight in garlic, cilantro, chili and cumin

Grilled Pita Bread from METRO Cash & Carry Pakistan bakery section

Tomato Salsa - DIY or buy a jar grilled limes to lift the flavour

Mexican Beef and Lime Roll

joyously irresistible Consider turning the classic kebab roll into a flamin’ fiesta. Cue the fire (try grilling with wood vs. charcoal) for spicy sirloin skewered with limes for a flame-kissed bite. Life is good!  Inspirations AUTUMN 2014

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TIKKA MASALA

From the spice section of METRO Cash & Carry Pakistan, get the traditional Tikka Masala to make the perfect, mouth-watering BBQ foods that would give your taste buds something to remember.

Available at all METRO Cash & Carry Pakistan outlets

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Preview and Imprint

Asian Flavoured Beef Short Ribs 6

approx. 45 min

Ingredients: 2 pounds beef short ribs, cut into small portions 1/2 cup soy sauce 2 tablespoon rice wine vinegar 2 cloves garlic, peeled and smashed 1 stalk lemongrass, halved and smashed 1 teaspoon peeled and minced ginger 1/4 cup light brown sugar 1 quart water 1/4 cup sliced green onion 1/2 teaspoon crushed red pepper 2 tablespoon fresh orange juice 2 tablespoon hoisin sauce 1 tablespoons fresh lemon juice

Imagine biting into this tender and juicy cut of beef. Short ribs can really hit the spot when made right and served with the right sauce.

This is the perfect dish for anyone.

Directions: Preheat the oven to 350 degrees F. In a wide stockpot or oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

TEAM AT METRO Cash & Carry Pakistan Qurat ul ain Shahid Senior Manager Corporate Communications Rifah Qadri Senior Manager Advertising Mehwish Khan Head of Communication & Branding

DESIGN CREDITS: Agency BLACK & GOLD www.blackandgold.com.pk Waseem Ahmed Khan Management Salman Uppal Creative Direction Content Writers Eiesha Mubasher Humzah Raja Hinan Javaid

Drain the fat off of the cooking liquid and place the remaining braising juices in a medium saucepan with hoisin sauce. Bring to a boil until only about 1 1/4 cups remain.

Stir in the remaining orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice.

Choose from our wide range of products Thokar Niaz Baig, Multan Road, Lahore 53700 Phone: +92 (0)42 37508001 www.metro.pk Member of

BEEF SHORT RIBS

SOY SAUCE

SPRING ONION

brown sugar

Available at all METRO Cash & Carry Pakistan outlets

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crisp, light & refreshing Catch this thirst quenching drink from your nearest METRO Cash & Carry Pakistan store if you want to ward off the heat with taste!

Available at all METRO Cash & Carry Pakistan outlets