World Food for All!

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WELCOME

We recently discovered that 95% of consumers on the island of Ireland love to try dishes from different parts of the world when eating out, so whether its sticky dumplings from China or scorching curries from Thailand, it’s never been more important to cater for their increasingly ‘welltravelled’ palates.

With consumer insights, trendfocused recipes and product showcases, this brochure will help you to provide exciting dining solutions for your customers in both a unique and profitable way

Our dedicated team works hard to source the best quality world food products so you can focus on getting creative in the kitchen. Let us help you get ahead of the curve and take advantage of the abundance of world food products and insights our team has to offer.

Jasmine Pan Head of World Food

WHY WORLD FOOD?

We are now more connected than ever to people and cultures from all over the world, and food plays an important role in helping us connect with one another.

Whether we’re reliving trips abroad or exploring different cultures from the comfort of home, our recent consumer research study highlighted that 95% of consumers on the island of Ireland enjoy eating different cuisines and exploring different flavours from around the world when dining out.

Thai and Japanese cuisines were voted those that consumers are most excited to have tried in recent months!

9 out of 10 people like to try different cuisines.

WHAT'S POPULAR?

It’s nearly impossible to include every single cuisine on your menu, but there are several cuisines that are favoured by most when consumers are eating out: Italian (81.9%), Thai (58.99%), Chinese (56.27%) and Spanish Tapas (50.72%) with Mexican (48.92%) in a close fifth place.

ADVENTUROUS KIDS

81.83% of parents say their kids enjoy eating world foods and trying different cuisines. Parents surveyed expressed an interest in establishments with kids’ menus that incorporate world flavours. Parents rated Mediterranean, Japanese, Mexican, Indian and Greek cuisines as those they would like to see more of on kids’ menus.

82% KIDS ENJOY WORLD FOODS, SAY ALMOST OF PARENTS ASKED

POST

IT

Social media is a powerful marketing tool – over 64% of consumers say they search for a restaurant on social media to see what the food looks like before deciding to book a table. That’s more than six out of 10 people.

Share a glimpse of your menu with your followers to entice them to visit your establishment. Showcase exciting world food dishes and flavours you have to offer and have them eating with their eyes before they even walk through the door!

I wish my children could experience more cuisines when we dine out.

6 out of 10 people search for a restaurant on social media to see what the food looks like before deciding to go there.

Carver & Co delivers

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Cooking with world flavours

Chef Simon has carefully crafted a selection of recipes using world food products and flavours. Before tucking in, check out his expert advice on the benefits of incorporating world flavours into your menu…

THE PROOF IS IN THE PUDDING

We are always encouraged to experiment with food, and to try flavours outside of our comfort zone. While some might be tempted by the standard steak and chips, our recent world food research study shows that 95% of people like to try different cuisines when dining out.

GIVE IT A GO

I’ve found that a great way to entice customers, is to incorporate worldly flavours into dishes that already work well on your menu. Think of taking pork belly and marinading it with Asian flavours like shichimi and soy; or a staple like a fried chicken burger but serving it with wasabi aioli and fresh slaw. This sparks curiosity and ignites taste buds.

WHY TRY MY RECIPES?

When it came to creating these flavoursome, Asian dishes I thought back to the restaurants I used to work at in London alongside very talented chefs, who didn’t have a massive amount of experience when it came to cooking worldly cuisines. The abundance of high-quality ingredients now available to you, incorporating worldly ingredients into your menu has never been easier.

Not only are these sensational recipes filled with flavour, but they’re also incredibly easy to prepare and will save you and your chefs time when it comes to cooking in the kitchen.

For instance, the delicious satay sauce featured in this chicken satay recipe includes an array of authentic, aromatic ingredients, put together and prepared for you — cutting down on labour and ingredient costs. It’s all about simplifying your menu and letting the ingredients do the talking.

Happy cooking,

Simon

One vital piece of advice to anyone thinking about zhuzhing up their menu is not to be afraid to experiment with flavours. Ingredients like chillies, coconut milk and ginger are less intimidating, whereas bolder flavours like wasabi and lime leaves are great for adventurous recipe development.

Simon Hudson Business Development Chef, Sysco

Chicken

Satay with Compressed Rice Cubes (Nasi Impit) and Randang Salad

INGREDIENTS

Rice Cubes

275g Eurostar Premium Grade Long Grain Rice 496721

Maldon sea salt SP148

300ml coconut milk OR384

6-8 lime leaves crushed FW687

Satay Sauce

100g peanuts 496782

¼ tsp coriander seeds Y181

15g red Thai paste OR563

15g Jimmy’s satay sauce 496552

30g palm sugar

1tsp cooking oil

200ml coconut cream OR500

Chicken Satay

800g boneless skinless chicken thigh cut into quarters C63

15g galangal or alternative ginger VW764

2 medium shallots peeled VW801

6 cloves garlic peeled VW733

25g palm sugar

1 tsp turmeric powder 493428

1 ½ tsp curry powder 490742

250ml coconut milk OR384

1 bunch lemon grass HB572

8 wooden skewers soaked in water (stops stick from burning) 497703

Sea salt for seasoning

1 tbsp sunflower oil OL319

Garnish

Banana leaf FW537

4 portions main or 8 starters

METHOD

1 Cook the rice as per the instructions, preferably in a rice cooker. Boil the coconut milk with the kaffir lime leaves until thick. Place rice in a bowl and pour in the coconut mix through a strainer. Add the salt and mix well and check seasoning. Line a small tray with clingfilm and add in the rice, press down firmly and cover with film and place a weight on top to compress the rice and chill for a few hours or overnight in refrigerator.

2 In a small heavy bottomed pan add the oil and place on a medium heat and slowly toast the peanuts and coriander seeds, add in the Thai paste and satay sauce and cook out for a couple of minutes. Add in the palm sugar and coconut cream with a splash of water and slowly bring to the boil, leave to gently simmer for around five minutes and leave to cool down slightly before blending to a smooth sauce or leave a little chunky if you prefer.

3 Aside from the chicken, blend all the ingredients to a fine paste in a food processor. Add the paste to a bowl adding the chicken and leave in the refrigerator to marinate overnight. Add the marinated chicken to 8 skewers and grill over a high heat.

4 Serve the chicken satay with the rice cut into cubes and the sauce. Another great side dish is a randang salad which is a combination of raw chopped carrots, onion and cucumber combined in a sauce of turmeric and coconut milk.

5 A nice garnish would be some banana leaf cut to shape with a little rub of oil to give a lovely shine.

Salmon Sashimi

with Ponzu Dressing, Wakame & Sunomono Salad

2 portions

INGREDIENTS

Salmon

200g sushi grade fresh salmon 497459

40g masago wasabi 496803

50g Wakame salad 497928

¼ tsp Shichimi Togarashi 496817

Ponzu dressing

80ml Kikkoman ponzu citrus soy OR573

30ml sweet chilli sauce O196

30ml sesame oil 496429

½ fresh lime zest and juice FW580

Sunomono salad

(Japanese Cucumber Salad)

½ cucumber cut into thin strips with speed-peeler (discard the core) VW705

Maldon sea salt SP148

50ml rice vinegar 497005

1tsp icing sugar Z313004

1tsp sesame oil 496429

10ml soy sauce OR201

1tsp sesame seeds PU300

METHOD

1 Combine all dressing ingredients in a bowl and whisk well until emulsified.

2 Season the cucumber strips with some salt and leave for 10 minutes. Rinse the cucumber well to remove the salt, drain and squeeze out any excess moisture. Combine the remaining salad ingredients in a bowl until dissolved. Add in the cucumber and mix well.

TO SERVE

1 Thinly slice the salmon into 2 equal portions and place on a serving plate.

2 Dress with the ponzu dressing and top with the cucumber salad. Add a sprinkle of the masago wasabi, and a pinch of the Sichimi.

3 Serve with a small side of the Wakame salad.

Hong Kong Chu Hou

Braised Beef Brisket

INGREDIENTS

1 tbsp sunflower oil OL319

20g grated ginger VW764

1 bunch scallions cut into inch long pieces

30g chopped garlic VW733

4 star anise 496430

1 orange FW597 (peel strips and juice)

2 bay leaves HB601

1 stick cinnamon SP289

600g beef brisket cubed BF169

200ml rice wine

1 litre water

250g large dice mooli VW698

120g diced carrot VP708

Base Sauce Mix

100g Chu Hou sauce 497093

50g peanut butter 127123

1 tablespoon sugar SG120

½ teaspoon five spice powder 29087

25ml dark soy sauce OR201

METHOD

1 Heat a heavy based pot to medium and add in the cinanamon, star anise, orange peel and bay leaves. Toast out the spices for a minute.

2 Pop in the oil and then add the spring onions, ginger and garlic until just starting to brown.

3 Add in the brisket and seal off the outside of the beef.

4 Add in the ingredients from the base sauce mix and cook out with the beef for around 3-4 minutes.

5 Pour in the rice wine, half of the orange juice and water and bring up to the boil.

6 Reduce the heat to a simmer cover with foil and braise in the oven at 130degrees for approximately 1 and a half hours, after this time remove from oven and add in the diced mooli and carrots and place back covered for another 30 minutes.

7 Remove from oven and check sauce consistency. If not thick enough, simmer on the stove until desired thickness is achieved.

8 Place in a serving dish and garnish with the remaining green tips of scallions. Serve with some noodles or rice.

4 portions

Singapore Noodles

INGREDIENTS

Sauce

50ml soy sauce OR201

50ml Shao Hsing cooking wine 497006

30g curry powder 490742

8g turmeric powder 493428

½ tsp caster sugar Z313002

½ tsp ground black pepper 33579

Noodles

200g No2 fine noodles E166 (blanched and chilled)

15ml sunflower oil OL319

15ml sesame oil 496429

80g red prawns raw FS856Z

100g Char Siu pork thinly sliced - Char Siu sauce OR305

2 eggs beaten EG219

½ medium onion sliced 491418

4 cloves garlic chopped VW733

8g chopped ginger VW764

80g mixed pepper cut into strips VW747

1 green chilli sliced thinly VW657

METHOD

1 Mix all of the sauce ingredients together.

2 portions

2 Heat half of the sunflower and sesame oils in a heavy based pan or wok and cook until the prawns are just under-cooked. Remove from oil and set aside.

3 Add the egg to the pan and spread it out making a small omelette, remove from pan and set aside.

4 Put the pan back onto the heat and add in the remaining oil. Add the garlic, ginger and onion and fry for 2 minutes.

5 Turn up the heat, add in mixed peppers and cook out for 1 more minute. Add in the sauce and mix well.

6 Add in the noodles and stir fry for a minute, coating the mix.

7 Roughly chop the egg and add to pan along with the prawns, pork and chillis and toss until everything is heated through and evenly distributed in the pan.

8 Serve immediately.

Jasmine Rice

Other Rice

Sushi Rice

Rice Sticks

Soba Noodles

Tinned

Pastes

Sauces

Thai Curry

Indian Curry

Japanese Soy Sauce

Chinese Soy Sauce

Prawn Crackers

Flours