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quality ALL ABOUT THE
When it comes to wowing with your winter menu, it’s all about quality ingredients, says James Birch, Customer Development Chef at Unilever Food Solutions
I
t’s essential to make the most of quality ingredients to create warming winter dishes, says James Birch, Customer Development Chef at Unilever Food Solutions. “Remember, quality always shines through and will attract customers, so don’t just look for budget options,” he says. “With roasts being a popular option, especially at this time of year, make best use of any extra preparation time by reimagining them into other dishes that will work well as a take-out or delivery option, such as a poutine [see right].”
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KNORR Professional gluten free gravy granules provide a great option for busy kitchens covering most needs, free of declarable allergens and suitable for plant-based dishes, which are in rising demand. Quick and easy to prepare, just add boiling water and simmer.
24 Eat » ISSUE 1 2020
STUFFED BUTTERNUT ROAST JOINT This easy-to-prepare recipe is a perfect plant-based alternative for a festive menu, Sunday lunch or even with bubble & squeak the day after. INGREDIENTS 1.6kg butternut squash, halved lengthways with seeds removed 100ml rapeseed oil 10g KNORR Gluten Free Vegetable Paste Bouillon 300ml boiling water 50g wild rice or quinoa 300g onions, diced Dried sage Dried thyme 15g KNORR Professional Garlic Puree 300g chestnut mushrooms, finely chopped 100g kale PREPARATION Preheat oven to 170˚C.
Serves 10
For the butternut » Drizzle with oil and bake for 20 mins, then cover with foil and bake for a further 15 mins. For the stuffing » Add the bouillon to the water and cook the wild rice until it’s soft, then drain. » Fry onions in oil with sage, thyme and garlic. » Add mushrooms,
kale and cooked rice and cook until everything is soft. » Spoon the stuffing into the part-roasted butternut, then tie the halves together with string. Bake for 20 mins until golden all over. » Remove from oven, carve into portions and serve with KNORR Gluten Free Gravy.
