4 minute read
Supplier Spotlight
from Healthy Eats 2023
Morroccan style chicken tagine, apricot & pepper couscous and a coriander and anchovy dressing & khobez
2 tsp cayenne pepper (SP261) 2 tsp ground black pepper (Y183) 3 tbsp paprika (Z494007) 3 tbsp ground ginger (33583) 2 tbsp turmeric (493428) 2 tsp ground cinnamon (SP288) 2.5kg diced chicken 2 tbsp olive oil (OL102) 2 large onions, finely Diced (VW707) 4 cloves garlic, crushed (VW733) 600g tinned chopped tomatoes (477971) 750ml veal stock (G129)
For the yoghurt:
300ml natural yoghurt (YT476) Zest and juice of 1 lemon (FW595)
For the cous cous:
800g couscous (496979) 800ml vegetable stock/bouillon (Z180) 70ml olive oil (OL102) 2 shallots, finely diced (VW806) 1 clove of garlic, crushed (VW733) 2 red peppers, finely diced (VW790)
For the coriander and anchovy pesto:
100g coriander (490071) 1 garlic clove, crushed (VW733) 30g anchovy fillets (FS998) 200ml olive oil (OL102)
8 Khobez bread (57409)
1. Combine the spices in a bowl. Add them to the chicken and allow to marinade overnight. 2. Once marinaded, fry the chicken in a little olive oil. Once they’re browned, remove them from the pot and add in the onion and garlic and fry until soft. 3. Add in the veal stock and tinned tomatoes and simmer. 4. Place the chicken back into the pot, cover and cook for one hour at 160℃ until the meat is tender. 5. To make the coriander and anchovy pesto, blend the olive oil, coriander and crushed garlic in a food processor. Add the anchovies, season to taste. 6. To make the yoghurt, mix some chopped coriander into the natural yoghurt, add the zest and juice of one lemon and reserve. 7. For the couscous, boil the chicken stock, pour over the grains and cover with cling film, allow the couscous to steam for 10 minutes. 8. Meanwhile, sweat off some shallots and garlic, add the peppers and cook until soft. Add the pepper mix to the couscous and season. Finally stir in the fresh parsley. 9. To finish, spoon a little of the couscous onto a plate, place the chicken on top and drizzle some of the pesto around the plate. Add a quenelle of yoghurt, brush a little olive oil onto a warm Khobez bread and serve.
Note: This can also be served with rice.
Taylor’s of Lusk
An interview with Alan Taylor
For Alan Taylor farming is more than a profession, it’s a way of life. The Dublin-based family farm, Taylor’s Of Lusk, is now running into its seventh generation and has been one of Sysco’s most reliable suppliers since the very beginning.
As Alan says, “When you grow up around the farm and the produce, you naturally care and want to bring the crops to their full potential.”
Taylor’s Of Lusk supplies businesses, chefs and hoteliers across the country with locally-grown turnips, chillies and black garlic — a new, artisan product quickly becoming quite popular in the Irish food scene.
As Alan explains, black garlic is quite different from its more common counterpart and is quickly becoming a kitchen staple for chefs in professional environments. “To start with, black garlic has a totally different taste, and boasts a lovely unami flavour.”
Black garlic is an aged, fermented garlic, which the Taylors care for over a long period of time in a special machine on their farm. “There’s a lot of different health benefits associated with it too,” Alan adds, as black garlic is known to regulate blood sugar levels, lower cholesterol, reduce inflammation, and improve your memory and cognitive function.
Sustainability and biodiversity are a big passion for us at Sysco, which is why we love working with like-minded suppliers, like Taylor’s Of Lusk, who continue to work towards an eco-friendly model.
“Being part of the Bord Bia Sustainable Horticulture Assurance Scheme means that sustainability and biodiversity are integrated throughout the farm,” Alan explains. “We leave three meters around the streams to leave room for birds and wildlife, and we plant wildflowers in areas for birds and bees. We also use bees in the glass house with the chillies to help pollination.”
For Alan, sustainability is one of the best benefits when choosing local produce. “The produce itself is a lot fresher because it’s grown locally, and you have a lot more traceability because you know it’s grown only down the road,” Alan remarks, before adding that “it also creates a lot of local jobs.”
Being able to enjoy fresh produce might be one of the biggest perks, but as Alan says, “there’s no better feeling than hearing feedback from the chefs themselves, on how good the quality of our produce actually is.”
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