Unilever: All about the quality

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

James Birch, Customer Development Chef, Unilever Food Solutions

It’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].”

MUST-STOCK

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.

STUFFED BUTTERNUT ROAST JOINT

SERVES 10

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.

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.

ROAST BEEF POUTINE

SERVES 10

Using KNORR Gravy Granules for Meat gives us the perfect key part for this twist on French Canadian comfort food. A great way to use up any roast dinner prep for a Sunday evening special.

INGREDIENTS

400ml semi-skimmed milk; 6 eggs; 220g plain flour; 1l water; 20g KNORR Gluten Free Roast Beef Paste Bouillon; 75g KNORR Gluten Free Gravy Granules for Meat Dishes; 300g carrots; 200g banana shallots; 75ml vegetable oil; salt and pepper; 5g thyme; 100g savoy cabbage; 100g green peas; 500g lean roast beef; 750g fresh deep-fried chips; COLMAN’S English Mustard, to serve

PREPARATION

For the giant Yorkshires:

» Whisk the milk, eggs and flour together until there are no lumps.

» Cover and leave for 40 mins for mixture to reach room temperature.

» Pass through a sieve and season.

» Meanwhile, heat large Yorkshire pudding tins with oil at 170˚C for 10 mins.

» Quickly add the Yorkshire pudding mix to the tins and return to oven for 25 mins.

» Remove from tins.

For the gravy:

» Boil water and whisk in the KNORR Gluten Free Roast Beef Paste Bouillon.

» Add KNORR Gluten Free Gravy Granules for Meat and whisk until smooth, then simmer for 2 mins.

For vegetables:

» Peel and dice carrots and quarter shallots.

» Rub in oil, seasoning and thyme.

» Roast in oven at 170˚C for 30 mins.

» Shred the savoy cabbage and lightly sauté.

» Blanch peas.

» Slice and gently reheat roast beef.

» Deep-fry chips at 175˚C until golden and crispy.

» Divide chips between large Yorkshire puddings.

» Top with roasted vegetables, roast beef, peas and sautéed savoy cabbage.

» Finish with gravy and serve with a helping of COLMAN’S English Mustard.