JULY/AUGUST 2014 - £3.00
YOUR TAKE STOCK MAGAZINE
JUL/AUG
2014
Spicy Menus
We Grill
James Martin
Mouth-watering Summer Delights Create your own Mini Festival CHAMPIONING INDEPENDENT BRITISH CATERING
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TAKE STOCK
www.takestockmagazine.com
Hi &
welcome... Take Stock’s high-summer issue is equally
The lovely, charming and (enough! ed.) James
jam-packed with inspiring recipes and
Martin kindly allowed us to grill him on page
informative features to boost your business.
22 as well as sharing a recipe inspired by his
And, of course, Take Stock wouldn’t be your
dear mum. Turn to page 19 to see which other
favourite magazine without the ever popular
top chefs admitted that when it comes to
Feed Your Eyes. The team here is continually
some dishes, mum’s the word!
Follow us on
Tweet us @TakeStockMag
JULY/AUGUST 2014 - £3.00
As someone who likes to watch sport, I can’t think of a better way to celebrate the warmer months than a summer packed with it. There’s Wimbledon, the World Cup, the Commonwealth Games and the Tour de France just for starters.
YOUR TAKE STOCK MAGAZINE
JUL/AUG
2014
amazed and impressed by the high quality of talent posted on our Twitter page - so please
Craft beer is huge at the moment so check out
keep them coming!
our Cheers section to see how to work it best in your bar. From information on mini festivals
Never mind the heat outside (fingers
to beer cocktail recipes, we can guarantee
crossed!), we show you how to warm up
there’ll be no thirsty punters in your place!
your menu in preparation for National Curry Week in October. Everyone loves a
Before we turn our back on the summer, we
curry, so on page 10 we showcase authentic
thought we’d spoil you with some scrumptious
recipes from some of the UK’s best Indian
desserts in our Patisserie section on page 33.
restaurants so you can have a go at spicing it
Let your customers splurge before their pre-
up for your customers.
Christmas diets start!
If you’ve never turned your hand to serving
As always, we’d love to hear your thoughts so
game, then now is the time to try with our
please get in touch.
mouth-watering recipes on page 14 courtesy of chef Andrew Pern and Game to Eat, an organisation promoting some of the wilder flavours of the British countryside. Andrew celebrates the variety of local game on his doorstep in North Yorkshire in his book ‘Loose Birds and Game’.
Until the next time,
Spicey Menus
We Grill
James Martin
Mouth-watering Summer Delights Create your own Mini Festival CHAMPIONING INDEPENDENT BRITISH CATERING
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com
Editor Mags Walker
Art Director Richard Smith
Deputy Editor Tracy Johnson
Digital Director Martin Kersey
News and Features Sarah Hardy Rebecca Cooper
Brand Liaison David Jackson
Photography Kat Weatherill
Social Media Miles Sharples
TAKE STOCK MAGAZINE 03
42
Contents Food and Drink
22
Cold and Colder:
Super Snacking
25
Scooping the Rewards
27
Perfect Patisserie
33
Butter is Back!
35
Summer Delights
15
36-38
Cheers:
Beer Gets Crafty
39
DIY Beer Fest
41
Shaking Things Up!
42-43
Features
35
10-13
Game On
14-17
Mum Knows Best!
19-21
Too Cool for School...Dinners
29 27
04 TAKE STOCK MAGAZINE
Spice up your Life
45
10 39 Every Issue
17
Calendar 6-7 The Stock Market - What’s New
8-9
We Grill - James Martin
22-23
Feed Your Eyes
29-32
Stock Exchange - Get Wise on Labelling Big Boys Toys - Sharpen Up Food for Thought
47 48-49 50
Recipes Spiced Crusted Shoulder of Lamb
10
11
25
Indian Shepherd’s Pie with Cheddar and Coriander Crumble, Korma Sauce
11
Tandoor Spiced Cotswold White Chicken
13
Harome-shot Hare ‘Rossini’
14
North Yorkshire Moor’s Grouse
15
Duncombe Park Roe Deer Carpaccio
16
Wild Rabbit with Ragu and Pasta
17
Patridge on Grilled Bread with Mushrooms and Brandy
17
Lancashire Hotpot
19
Roast Chicken and Stuffing
21
Treacle Tart and Custard
21
Dessert Canapés
36
White Chocolate, Raspberry & Lemon Verbena 37 Simon’s Strawberry Eton Mess
38
48 TAKE STOCK MAGAZINE 05
Calendar 2-6 4-6 Jul
Jul
HENLEY ROYAL REGATTA
4-6
F1 BRITISH GRAND PRIX Silverstone
Jul
THE ALLERGY & FREE FROM SHOW 2014 - Olympia, London
5-27
Jul
6
Jul
INTERNATIONAL FESTIVAL FOR BUSINESS Liverpool Week of Food and Drink
TOUR DE FRANCE
Ends
7-11
Jul
www.ifb2014.com
WIMBLEDON
8-10
9-10
Jul
Jul
GREAT YORKSHIRE SHOW Harrogate www.greatyorkshireshow.co.uk
SKILLS FOR CHEFS CONFERENCE Sheffield www.skillsforchefs.org.uk
12-13
13-20
DORSET SEAFOOD FESTIVAL
THE BRITISH OPEN
Jul
www.dorsetseafood.co.uk
06 TAKE STOCK MAGAZINE
Jul
JUL AUG 23 -3 26 -1 Jul
Aug
Jul
Aug
WHITSTABLE OYSTER FESTIVAL
COMMONWEALTH GAMES Glasgow
www.whitstableoysterfestival.co.uk
29-30 2-9 Jul
INTERNATIONAL CHEESE AWARDS Nantwich, Cheshire
Aug
COWES WEEK www.aamcowesweek.co.uk
www.internationalcheeseawards.co.uk
8-9
12
12-16
SHREWSBURY FLOWER SHOW Quarry Park
GROUSE SHOOTING SEASON OPENS
GREAT BRITISH BEER FESTIVAL London Olympia
Aug
Aug
www.shrewsburyflowershow.org.uk
Aug
www.gbbf.org.uk
16-17 ISLE OF WIGHT GARLIC FESTIVAL
Aug
25
Aug
BANK HOLIDAY
www.garlic-festival.co.uk
TAKE STOCK MAGAZINE 07
The Stock Market:
What’s new for July & August
A Gin
Inspiration
B
eefeater Gin, the only historic dry gin still distilled in London, has unveiled a new exclusive edition gin. Beefeater
London Garden Gin has been developed by master distiller Desmond Payne and is available from Beefeater London: The Home of Gin at its gin distillery visitor centre. The gin, a 40% ABV, combines flowering herb lemon verbena and aromatic thyme with the signature citrus notes of Beefeater. Desmond Payne has taken inspiration for this new gin from the London Chelsea Physic Gardens, which are located around the corner from founder James Burrough’s original distillery. “I’ve often been drawn to these wonderful gardens for inspiration, and this exclusive
Delizioso Desserts!
T
icco Foods Ltd has updated its
feedback, and are confident that this year's
premium Italian Bindi desserts by
range is bigger and better than ever, with a
launching some new tasty treats. Two
different treat to tempt every customer.”
crostata desserts, traditional Italian baked tarts with delicious sweet fillings, are now
For more information visit
available from the specialist foodservice
www.ticco.co.uk
group. The Crostata Albicocca (apricot tart) is a short crust pastry with a fruity apricot filling and the Crostata Cioccolato (chocolate tart) is made with rich chocolate filling. A single portion includes the Tartella Limone Flambé monoporzione, the individual meringue Meringa, the indulgent Ricotta e Cioccolato (ricotta and chocolate) and the Sacher (chocolate sponge and sweet apricot filling). Gianfranco Perri, sales and commercial director at TICCO Foods Ltd said: “We’re excited to launch our updated range of Bindi desserts for 2014, which focus on our classic Italian flavour combinations, with a greater focus on convenience of serving. We have made these changes based on customer 08 TAKE STOCK MAGAZINE
edition is the outcome of a few indulgent taste experiments. I’d like to think that Mr. Burrough would have approved,” he said. Beefeater London Garden Gin retails for £22.50 from Beefeater London: The Home of Gin.
Let’s Get Crunchy!
M
aggi has launched Crunchy Bake, a seasoned breadcrumb to suit all menu trends. Oven baked, it is available in Southern Fried and
Lemon & Herb flavours, and with no need to fry the product offers an alternative, healthier option. It can be used to coat meat, fish and vegetables or used for a pasta bake, onion rings and breaded mushrooms. It contains no added oil or fat and comes packaged in 66 x 10g portion for adults and 11 x 15g portion for children. For more information visit www.maggi.co.uk
Winning Spread
A
new culinary butter using organic
be a fifth flavour which can be created by a
shellfish sourced off the coast of
number of food combinations. “The appeal
West Cork in Ireland has been
of our creamy Irish butter to chefs is its
Top Class
A
rc Tableware has launched a new range of Contemporary wine
produced by iASC Atlantic Seafood. The
versatility – it can be used as an ingredient
award-winning iASC Irish Shellfish Butter is
across a variety of different fish, seafood and
their innovative Edge Plus technology.
made from natural and sustainable shellfish
surf n’ turf dishes.”
Designed for the hotel and catering market,
glasses called Axiom, incorporating
and ideal for fish and seafood dishes.
a new surface treatment increases the
The unique product, made from mussels,
glass’s elasticity, making the rim up to 50%
crab meat, Irish butter and foraged dulse
more resistant than standard. Arc says its
seaweed, has an intense authentic flavour,
technology greatly reduces the problem of
with a flexible, zero-waste, butter-based
chipped glasses - lessening the risk of cut lips
ingredient. Colin Ross, managing director
and cutting restocking costs. The new range
of iASC, said the butter also introduced a
is available in 19cl, 24cl and 35cl stemmed
new dimension to any recipe with the magic
and 17cl flute. The short stem design makes
of umami - a Japanese word that describes
for easy washing.
a meaty or savoury taste and is thought to
For more information visit www.arctableware.com
Devilishly Different
F
udge Kitchen, the UK’s largest
obtain the creamy flavour. The all-year round
producer of gourmet fudge, has
product mixes well with syrup and toppings
launched its ‘pump and stir’ Drinking
or can be blended with fruit and crushed ice
Fudge. The gluten-free product, which uses
to create frappes. Now available in 1.35kg
all natural ingredients, prevents whisking
food service bottles in Original Sea Salted
with mess and waste as all you need to do
Caramel and Chocolate.
is pump and stir into milk or soya milk to
TAKE STOCK MAGAZINE 09
Spice
up your Life National Curry Week 2014, which runs from the 13-19 October, is now in its 17th year. It began as a way to promote the cuisine and raise funds for charity but now it’s an annual event that celebrates the British love of curry. Here at Take Stock, we’ve found three recipes to help you get involved and spice up your menus!
Spiced Crusted Shoulder of Lamb by Babur restaurant, London, voted Best Indian Restaurant in 2013 for National Curry Week Serves 10-12
Ingredients
Method
Lamb shoulder 4.5kg sawn into 10cm-wide
n Mix all spices, oil and lemon juice for the
strips by a butcher Red chilli 4 tbsp crushed Chilli powder 4 tbsp Salt 4 tbsp Cumin 5 tbsp Coriander 6 tbsp Garam masala 4 tsp Garlic large handful, crushed to a paste Ginger large handful, crushed to a paste Lemon juice 250ml Vegetable oil enough to cover meat for marinating 10 TAKE STOCK MAGAZINE
marinade in a large bowl. Add meat and mix to completely coat and put in the fridge to marinate for at least 3 days. For extra heat, add fresh green chilli
n Put lamb in pot with oil and marinade on medium heat and turn over frequently for about 20 minutes, without browning
To Serve
n Once marinade starts bubbling, seal pot
n Portion on a plate and decorate with
with flour/water paste (amount depends on
julienne cucumber, thin slices of red onion,
size of pot). Steam for 3 hours until meat is
sliced chillies and a wedge of lemon
soft and falls off the bone
n Serve with tandoori roti
FEATURE
Indian Shepherd’s Pie with Cheddar and Coriander Crumble and Korma Sauce By Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands Serves 4
SHEPHERD’S PIE MIX
Ingredients Oil 60ml Cardamom pods 3 Onion 1 chopped Salt 2 pinches Ginger garlic paste 15g Coriander powder 15g Cumin powder 8g Red chilli powder 3g Garam masala powder 8g Black pepper powder 3g Cornish lamb mince 450g Lamb stock 150ml Worcestershire sauce 30ml Tomato 1 chopped Tinned tomatoes 100g Peas 15g Fresh chives or parsley sprinkle, chopped Potatoes 500g peeled Viva whole milk 250ml Unsalted butter 50g
KORMA SAUCE
n Stir in cashew nut paste and Millac Gold.
Ingredients
Pour in 100ml water and bring to the boil
Ghee 30g Cumin seeds 3g Cardamom pods 4 crushed Ginger paste 8g Boiled onion paste 30g
n Add white pepper and cardamom, and blitz with a hand blender. Strain sauce through a fine sieve into a clean pan and bring to boil. Just before serving, add cubes of chilled butter
Salt pinch
Cashew nut paste 15g
Method
Ground white pepper 2g
Ingredients
n Heat oil in a pan. Sauté onions and cook
Cardamom powder 1g Turmeric powder 4g
Breadcrumbs 6g
until softened and beginning to go golden brown. Add all spices and cook for 5 minutes
n Add the mince and sauté; follow with fresh and tinned tomatoes and peas. Stir, then add lamb stock and bring to the boil. Simmer until all ingredients are soft
n Once cooked, add Worcestershire sauce. Check and adjust the seasoning to your taste
n Add a sprinkle of fresh chopped chives or parsley (optional)
n Boil and mash the potatoes with milk, butter and pinch of salt
Millac Gold 120ml
Unsalted butter 30g cut into cubes
CHEESE CRUMBLE
Coriander 2g chopped Cheddar to taste grated
Method
To serve
n Heat the ghee and add the cumin seeds
n Take a 6cm chef ring, add the lamb
and cardamom pods. When they crackle, add ginger paste and sauté for 5 minutes until the raw aroma of ginger goes away
n Add boiled onion paste stirring constantly, until all moisture has evaporated - being careful not to discolour onions. Add turmeric, reduce the heat and cook for 15 minutes
mix and fill it three quarters of the way. Press tightly
n Add mashed potato and fill to the brim n Carefully remove ring, sprinkle crumble over and brown using a blowtorch
n Add some micro herbs on top, spoon out korma sauce on the side TAKE STOCK MAGAZINE 11
Perfect dishes for sharing, or for lighter bite options Recreate this Mushroom Quesadilla using MAGGI® Mushroom Liquid Concentrate • Perfect to use in mushroom risotto or in mushroom mayonnaise. • Made with 48% mushroom content therefore saves costs on buying mushrooms. • Easy to dissolve, use before, during or after cooking. (serving suggestion)
For further this recipe and others visit
www.maggi.co.uk/professional
Make this Prawn & Chicken Laska using MAGGI® Coconut Milk Powder and MAGGI® Asian Liquid Concentrate (serving suggestion)
• MAGGI® Asian Liquid Concentrate is perfect to use in noodle dishes, Asian soups, salad dressing and marinades - Perfect to use in noodles, soups and marinades.
• MAGGI® Coconut Milk Powder is ideal to use in Thai, Caribbean and Indian dishes -Dissolve in water to make coconut milk or cream or sprinkle straight into sauces or marinades.
- Equivalant to 12 tins - Authentic ingredients include - Convenient large pack format galangal, ginger and lemon for high yield. grass. - Space saving Vs tins, ambient storage.
Tandoor Spiced Cotswold White Chicken, Asparagus Kichidi, Kasoori Methi Flavoured Makhni Sauce, Red Chard and Mooli Relish By Sudha Shankar Saha, chef director, Saffron Group of Restaurants, West Midlands Serves 2
TANDOOR SPICED CHICKEN BREAST
Method n Toss together all the ingredients and set aside.
Ingredients
MAKHNI SAUCE
Chicken breast 2
Ingredients
Cumin powder 12g Coriander powder 14g Greek yoghurt 80ml Salt pinch Ginger garlic paste Garam masala powder 5g Kasoori methi 4g Mustard oil 50g Lemon juice 20ml
Method n Mix all ingredients except chicken in a bowl and whisk
Chopped tomato puree 250g Whole garam masala 3g Unsalted butter 60g Millac Gold 80ml Garlic 4g chopped Green chilli 2g chopped Turmeric powder 4g Cumin powder 8g Kasoori methi 4g Sugar pinch Salt pinch Cashew nut paste 40g
n Rub marinade into chicken breasts and
Method
refrigerate for at least 3 hours
n Heat butter in a saucepan. Add whole
n Thread chicken on to skewers and
garam masala, followed by garlic, cumin,
place over a roasting tin so the chicken is suspended above it
n Roast 190ºC for about 10 minutes, basting occasionally with the juices. Or, skew and cook in traditional tandoor oven
n Remove chicken from oven and leave to rest for 5 minutes
MOOLI RELISH
Ingredients Mooli 40g Olive oil 20ml Chat masala 2.5g Baby red chard leaves 2
turmeric, and green chilli. Add chopped tomato puree, sugar and water, reduce the
Red onion 1 medium chopped Turmeric powder 4g Basmati rice 150g Vegetable stock 600ml Greek yoghurt 25ml lightly whisked Coriander 15g chopped Asparagus 80g chopped Mixed lentils 50g
Method n Heat oil and butter and add cumin seeds. As seeds pop, add garlic and sauté
n Add ginger, chilli and onion and sauté for 2 minutes. Add asparagus and sauté for another 2 minutes
n Add turmeric, rice and lentils and cook for 2 minutes
n Pour in warmed vegetable stock and bring to boil. Reduce heat and simmer until stock is absorbed and rice is almost done
n Add yoghurt. Season and continue cooking till the rice is tender. Finally, stir in the butter and chopped coriander
sauce
To serve
n Check for seasoning, add Millac Gold and
n Place the asparagus kichidi in a
kasoori methi and stir to finish
ASPARAGUS KICHIDI
Ingredients Vegetable oil 30ml Unsalted butter 15g
presentation ring and pat down gently, slowly remove the ring
n Place tandoor spiced chicken breast on the bed of rice and add makhni sauce around
n Garnish chicken with moori relish and serve with naans or chapatis
Cumin seeds 2g Garlic 5g chopped Ginger 5g chopped Green chilli 6g chopped TAKE STOCK MAGAZINE 13
Game on The ‘Glorious 12th’ of August marks the start of the red grouse shoot in the UK - and the traditional beginning of the game season. Game is a healthy and tasty alternative to everyday meat and poultry so to help you celebrate the season and include it on your menu, Take Stock has chosen five recipes from two game experts.
Andrew Pern is the owner of The Star Inn at Harome and The Star Inn The City at York. His book ‘Loose Birds and Game’ celebrates the variety of game on his doorstep in beautiful North Yorkshire. Here, he shares three recipes from his book.
Harome-shot Hare ‘Rossini’ Serves 2
Ingredients Oil for frying Loins from 1 hare saddle Smoked bacon 2 rashers Bread croutons 2 x 10cm round
Chicken liver pâté 50g Madeira splash Reduced beef stock 200ml Chanterelles or other wild mushrooms 20g Foie gras 2 x 50g pieces Salt & pepper to season White truffle oil drizzle Fresh truffle few shavings
Method n Lightly oil a frying pan and place on medium heat. Season hare loins and pan-fry for approximately 4 minutes, then allow to rest and keep warm
n Fry the smoked bacon at the same time for flavour, then lightly fry the croutons in the same pan (to soak up the juices), until golden brown
n Spread the pâté onto croutons, add sliced hare and top with crispy bacon
n Deglaze pan with Madeira, add reduced stock and mushrooms, and allow to simmer for approximately 2 minutes
n Pan-fry foie gras, season lightly and drain
To Serve n Place the foie gras on top of the hare and spoon over the hot sauce
n Drizzle with the white truffle oil and fresh truffle shavings 14 TAKE STOCK MAGAZINE
FEATURE
North Yorkshire Moor Grouse…Traditionally Garnished Andrew says: “This dish respects the main ingredient, grouse, which doesn’t need to be messed about with, and lets the natural flavours come through. It is simply roasted and garnished traditionally. NB, please do not be put off by the robust smell of the bird, the actual meat is not as strong as you would
GAME CHIPS
n Preheat oven to 200°C/Gas Mark 6.
Ingredients
Season grouse inside and out adding a
Potato large
sprig of thyme inside each leg and place two
Oil for frying Salt & pepper to season
couple of juniper berries to the cavity, tuck a rashers of streaky bacon over the breasts of each bird
n Colour in a roasting tray with a little
think. It is so individual and totally delicious,
BREAD SAUCE
and, of course, very healthy (apart from the
clarified butter or duck fat. When sealed on
Ingredients
all sides, depending on size, roast for between
wines you have to drink with it!)"
White bread 2 slices, crushed
Serves 2
Mixed ground spice pinch
ROAST GROUSE
Milk 200ml
White onion ½ studded with 6 cloves Salt & pepper to season
Ingredients Young grouse 2
Method
Streaky bacon 4 slices
n Make bread sauce by bringing milk and
Thyme 2 sprigs
onion to the boil and infusing for 20 minutes.
Seasoning
Remove onion and add breadcrumbs, and
Juniper berries 4 crushed
spice. Season. The sauce needs to be of a
Fat for roasting
loose, dropping consistency. Set aside and
Watercress to garnish
keep warm
Redcurrant jelly to garnish
GRAVY
Ingredients Veal/game stock 100ml
n Peel and slice potato thinly and rinse in
cold water. Pat dry and deep fry for 2 to 3 minutes until golden brown. Season with a little table salt and set aside
16 and 20 minutes with a handful of root vegetables. Remove from tray and keep warm
n Scraping any sediment from the tray, tip any juices from the birds into the tray as well as any offal from the bird. Add a splash of sloe gin, game stock and red wine
n Simmer gently for 5 to 6 minutes, pass through a fine sieve into a saucepan, and check seasoning
To Serve n Carve grouse breasts and legs. Arrange streaky bacon next to grouse on a warm dinner plate. Put a pile of game chips next to the bird with a sprig or two of watercress
n Pour any excess juices into the sauce, pour the sauce over grouse and serve with warmed bread sauce and a pot of redcurrant jelly
Sloe gin splash Root vegetables handful Red wine 50ml
TAKE STOCK MAGAZINE 15
Duncombe Park Roe Deer Carpaccio, with Yoadwath Mill Smoked Trout, Ampleforth ‘Discovery’ Apple and Garden Fennel Remoulade, Baked Dill Grissini by Andrew Pern Serves 4
CARPACCIO
GRISSINI
n Knead in some chopped dill, cover
Ingredients
Ingredients
and leave to prove in a warm place for
Venison loin 400g
Strong flour 250g
Crushed spices 5g (eg star anise, coriander
Fresh yeast 5g
n Once proved, roll out dough and cut
seeds)
Salt ½ tsp
Oil a little for frying
Sugar ¼ tsp
Seasoning
Olive oil a drizzle
Grain mustard 4 tsp
Water 30ml
Mixed herbs 100g chopped
Dill 1 bunch, chopped
Smoked trout 200g cut into 1cm thick slices Lemon juice a drizzle Olive oil a drizzle Fresh herbs to garnish
REMOULADE
Ingredients Apples 2 Fennel 1 large bulb Mayonnaise 50g Lemon juice a drizzle Seasoning
into thin sticks. Place on an oiled baking tray and cook at 180°C/Gas Mark 4 for 8 to 10 minutes, or until golden brown
To Serve n Cut venison into very thin slices
Method n Season venison loin with salt, pepper and crushed spices. Heat a large frying pan with a little oil, add loin and gently brown off for only one minute. Set aside and leave to cool, then coat with mustard and roll in herbs. Wrap in cling film to maintain shape
n To make remoulade, peel and grate the apples, trim and grate fennel, and add a little lemon juice. Season and mix in mayonnaise to create a fine coleslaw consistency
n For the grissini bread sticks, mix together flour, yeast, salt, sugar and olive oil, then add a little water to mix to a dough
16 TAKE STOCK MAGAZINE
approximately 20 minutes
n Spoon the remoulade into the centre of the plate and place the venison on top, drizzle with a little lemon juice, olive oil, and season
n Finish with pieces of smoked trout, some of the grissini and the fresh herbs
FEATURE
Game to Eat is a campaign dedicated to promoting wild British game meat. Here are two recipes from its website www.gametoeat.co.uk which features information and recipe ideas on different types of game, sources and how to prepare them.
Wild Rabbit with Ragu and Pasta Serves 4
Ingredients Wild rabbit 1 , all meat cut from bones Olive oil 3 tbsp Smoked pancetta 75g cubed Carrot 1 finely grated Celery 1 large stick, finely grated Onion 1 medium, finely grated Garlic cloves 3 finely grated Dried chilli ¼ tsp Dried rosemary 1 tsp Nutmeg ¼ tsp Cinnamon ¼ tsp
Partridge on Grilled Bread with Mushrooms and Brandy
Bay leaf 1
Serves 1
White wine 200ml
n Season the partridge with salt. Melt
Partridge 1, legs and breasts removed
butter with extra sunflower oil if needed,
Sunflower oil a dash
and fry bird skin-side down for 5 minutes
Small chestnut mushrooms 6 finely sliced
until brown. Turn over and cook for another
Bay leaf 1
6 minutes
Black pepper to season
n Add breasts, cooking for 3 minutes on
Butter 35g Small piece of white bread 1 Brandy 50ml Chicken stock 50ml Lemon juice 1/3 of medium lemon Butter 15g fridge-cold Curly parsley to garnish, finely chopped Salt to season
Method n Preheat grill to high
each side
n Butter bread on both sides and grill, turning once until well coloured
n Pour in brandy and flame partridge. Do not allow it to evaporate completely. Lift the bird and rest on the toast
n Drop the mushrooms back into the pan, add the stock and lemon juice and simmer until 3 tbsp of jus is left. Drop in the cold butter bit by bit stirring all the time until the sauce emulsifies
n Fry mushrooms in sunflower oil with the
To Serve
bay leaf and black pepper. Once browned,
n Pour the sauce over the partridge and
add garlic and cook for a minute before removing from pan
Chopped tomatoes 1/3 tin White wine vinegar 1 tsp Water 100ml
Ingredients
Garlic clove 1 very finely sliced
Tomato purée 4 tbsp
season
n Scatter parsley and serve with a glass of red
Parmesan rind 1 thumb size Penne pasta 175g Salt ½ tsp Parmesan cheese to garnish
Method n Heat olive oil before adding pancetta. Cook for 5 minutes before adding grated vegetables and stir together
n Add spices and bay leaf, then cook for a further 5 minutes before adding the rabbit and tomato purée. Stir together, then add all remaining ingredients
n Cover and simmer for an hour. Note: the parmesan rind will give the ragu extra depth of flavour - remove before serving
n Cook penne to your preference, drain and mix with ragu
To Serve n Divide over 4 plates and sprinkle with fresh Parmesan TAKE STOCK MAGAZINE 17
Watch your summer food sales soar with...
70% of consumers are more likely to order food when they see Heinz* Put Heinz Heroes to the test and display in your outlet today *1000 people were asked “How likely are you to order chips as a side order if you see Heinz Tomato Ketchup is available�. Source: Canadean Brand Advantage April 2014.
FEATURE
Mum Knows Best!
Lots of signature dishes served by chefs have been inspired by fond childhood memories of meals cooked by their mum or grandparents. Tweaked to suit modern tastes and restaurant-style presentation, the traditional values and flavours of the original dishes are preserved along with the personal connections. Three top chefs share their revamped family favourites with Take Stock‌.
Lancashire Hotpot
by Michelin-starred chef Nigel Haworth Serves 4
HOTPOT
Ingredients Rack of under-shoulder chops 1 trimmed and cut into 4 neck chops Lamb shoulder 100g cut into 3cm pieces Lamb neck 100g cut into 3cm pieces Lamb shin 100g cut into 3cm pieces Lamb loin 100g cut into 3cm pieces Sugar pinch Sea salt 21/2 tsp White pepper good pinch Onion 600g thinly sliced Salted butter 40g melted Plain flour 10g Butter 10g melted Potatoes 500g peeled
n Half an hour before the end of the cooking
CARROTS AND LEEKS
time, sear the lamb loins in a little olive oil until
Ingredients
golden. Remove cover of hotpot and replace with a trivet. Put lamb loin on the trivet and return to oven for the final 12 to 15 minutes, or until the lamb is cooked to your liking
n Set hotpot aside, and place the lamb loin
Baby carrots 120g Mineral water 500ml Sugar 1 tbsp Butter 100g
on a warm plate to rest for 5 minutes
Salt pinch
PICKLED RED CABBAGE
Mineral water 500ml
Ingredients Red cabbage 300g finely shredded
Extra fine garden leeks 2 bunches Sugar 1 tbsp Butter 100g Salt pinch
Star anise 1 Red wine 400ml Malt vinegar 275ml White wine vinegar 140ml Balsamic vinegar 140ml Bay leaves 5 Cloves 10
Method n Boil carrots, sugar, butter and pinch of salt until tender. Remove carrots
n Mix leeks with melted butter before cooking in salted water on high for 30
Black peppercorns 1 tsp
seconds
Pink peppercorns 1 tsp
n Combine carrots and leeks
Cinnamon stick 1 snapped in half Dried chillies 5 Sugar 250g
To serve
St Lorenzo sea salt 80g
n Thickly slice lamb loins and arrange into
Method
Method
n Garnish with pickled red cabbage,
n Season the lamb neck, shoulder, shin and
n Quarter cabbage, de-vein large stem
Olive oil splash
chops with salt, sugar and pepper. Dust with flour and arrange in a heavy pot or casserole dish, leaving aside the neck chops
n In a separate pan, sweat off the onions in 15g of melted salted butter and half a tsp of salt for 2-3 minutes. Spread onions over lamb
n Position the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them into the onions
n Slice potatoes vertically [2mm thick], place in a medium size bowl and add remaining melted butter. Season with tsp of salt and pinch of white pepper and mix
n Layer sliced potatoes evenly on top of the
bowls with the hotpot leeks and carrots
and finely slice. Salt well in a colander for 2-3 hours until a deep rich colour is achieved. Wash away salt, drain and pat dry
n Mix all vinegars, wine and sugar together and cook on medium heat for 6-8 minutes until reduced by half
n Put star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and pound until coarsely ground. Add spice mix to vinegar reduction a few minutes before end of cooking time and infuse for 5 minutes. Sieve reduction and pour onto cabbage
n Place in a sterilised jar and seal
onions and cover. Cook the hotpot for 140°C for 21/2 hours
TAKE STOCK MAGAZINE 19
FEATURE
Roast Chicken and Stuffing by Rob Kennedy, executive chef, Royal Military Academy Sandhurst Serves 4
ROAST CHICKEN
n Remove cling film and shallow fry chicken
cover and simmer for 10 minutes
Ingredients
barrel in butter and thyme until golden brown
n Deglaze chicken pan with wine, add
Chicken breasts 2 (remove and keep skin)
n Rest for a couple of minutes and slice
stock and thickening base for chicken
evenly onto four plates
Pork and herb sausages 2 casings removed Brioche 3 slices, blitz to a crumb
VEGETABLE GARNISH
gravy. Pass through a sieve before serving
n Take remaining third of brioche crumb and lightly fry in butter to create a delicious
White onion 30g finely chopped and
Ingredients
crunchy texture to sprinkle over your plate
sweated
Red skin potatoes 2 large, peeled and
To serve
Sage leaves 2 chopped Butter 50g Thyme few sprigs Chicken stock 1 pint
Method n Mix together sausage meat, sage, onion and two-thirds of the brioche crumb
n Make a small tunnel in the back of the chicken breast using a small knife. Pipe the sausage meat mix into the tunnel, being careful the breast does not split. The chicken breast will become plump and firm
n Tightly wrap stuffed breast in cling film and secure at each end (barrel wrap)
n Poach in simmering chicken stock for about 15 mins. Use probe to check breasts are above 65ºC
chopped for mash Unsalted butter 50g Double cream 25ml Baby leeks 8 Vegetable stock 200ml Fine beans 100g
n Evenly spread your green vegetables on the centre of the plate, piping small witches’ hats of potato to create height
n Rest chicken on top and finish with fresh herbs and a sprinkle of crumb. Add gravy
Fennel herb (optional herb garnish) Chicken skin
Method n Press chicken skin between two sheets of parchment paper, place between two trays and roast until crispy. Season and snap for delicious shards
n Boil potatoes, mash with butter and cream n Blanch fine beans, leaving a crunch n Remove leek heads and portion leeks into 2, sauté in butter, adding a little stock,
Treacle Tart and Custard by chef James Martin serves 8
n Remove and put onto an oven tray, line
CUSTARD
PASTRY
with baking parchment and fill with baking
Ingredients
Ingredients Plain flour 250g Butter/margarine 125g Salt pinch Egg 1 large Caster sugar 60g
Method n Pre-heat oven to 190ºC/375F/gas 5 n Put flour, butter, salt into food processor
beans. Bake for 10 minutes
n Remove baking beans and bake for a further 5 minutes until lightly golden
Egg yolks 8 Milk 500ml Caster sugar 75g
FILLING
Vanilla extract 2 tsp
Ingredients
Method
White beradcrumbs 125g Golden syrup (or treacle) 675g Eggs 2 Lemon juice 1 tbsp
n Beat the egg yolks and sugar together until well blended
n Put the vanilla extract and milk into a pan and bring to the boil
and mix to form breadcrumbs
Method
n Pour the warm milk over the eggs and
n Add egg and caster sugar and mix until
n Turn oven down to 180ºC/350F/gas 4
pastry comes together to form a ball, cling
n Mix ingredients together then pour into
cook, continuously stirring until it coats the
film and put in fridge
the cooked pastry case and bake for 30
n Grease a 20cm/8” loose-bottomed tart
minutes until just set
tin, roll the pastry out slightly larger than tin
n Remove and cool slightly before serving
allowing overhang. Place pastry in tin and pop into the fridge for ½ hour
warm or cold with the custard
mix well. Return to the heat and gently back of the spoon
n Remove from heat
To serve n Plate a piece of the warm or cool tart on a plate and smother in custard
TAKE STOCK MAGAZINE 21
We Grill Yorkshire born chef James Martin is best known for presenting BBC 1’s Saturday Kitchen. He has written nine cookery books plus his latest release ‘fast cooking’. His new restaurant is James Martin Manchester.
22 TAKE STOCK MAGAZINE
WE GRILL
What food trend has surprised you the most since you started your career?
What is, for you, the top Yorkshire dish?
It’s got to be the fact that the British food
it? It’s the staple of a good old Sunday roast.
scene wasn’t as successful then as it is now. As chefs, we always try and reinvent the wheel but fundamentally we have to appreciate what great food we have on our doorstep. To be honest, I’m surprised the British food scene isn’t more popular.
What chef inspired you the most at the beginning of your career and who inspires you now? The Roux family is a huge inspiration for me, in what they have achieved, what they keep on achieving and what they stand for.
What are your favourite ingredients for this time of year? We still have the tail end of the asparagus season and the Jersey royals, so both of them. Scottish raspberries are amazing and English peas are great too. All of our seasonal
It’s got to be the Yorkshire pudding, hasn’t There is a whole manner of fancy food out there but no one can beat chicken with roast potatoes and gravy - it’s bloody lovely!
What kitchen equipment couldn’t you live without? My pot washer! They are the most important person in my kitchen and first person to get a staff lunch. But being more serious, it would be my knives. A sharp knife is something you can’t do without.
My mum’s conservatory! The Waterside Inn in Bray is still a magical place, and Per Se in New York is one of the best. Daniel’s in New York is amazing too. I think New York has a lot to offer in terms of food. It’s very unique, clear and forward thinking.
We know you love butter. Is there any substitute? No!
probably one at home - cooked by your parents or grandparents. So, you’ve got to give the customer what they want and that is a great quality meal, cooked simply - and
What’s next on your agenda?
miles away, so when I got offered the site in Manchester I thought it was a great opportunity. I made a conscious decision not to go down the Michelin-star route and I
Manchester wants that. The busy restaurants
Favourite restaurants in and out of the UK?
have had is not one in a restaurant but
I opened The Talbot up north not a million
What’s your midnight snack? and chips.
key. In truth, the greatest meal most people
I think that’s the key to anything really. Many
think that was a good one. For one, it doesn’t
over 40! Now, my guilty pleasure is steak
Relying on the quality of the ingredients is
Why did you choose to open James Martin Manchester and not London?
food is what’s great about living in the UK.
It used to be Mars bars - but not since I got
You say the basis of your cooking is simplicity; do you think then that dishes can be overcomplicated?
make money and two, I don’t think anyone in
chefs become obsessed by what they want, when in fact it should be about what the customer wants.
I visited New York recently to do a tour of its restaurants and ate in some great places to get inspiration and ideas for my next venture. It’s going to be an eatery somewhere in the UK - but that’s all I’m saying!
in Manchester are all about great food and I think that was the key for us. Fine dining is great but it comes down to serving your customers, and through research we found out that what people wanted was not fine dining. The risks of opening a restaurant in London are higher and that’s not something I feel like doing at this moment in time in my career.
Who has been your favourite guest on Saturday Kitchen and why? Mark Webber, the Australian racing driver and Michael Parkinson. Never in my life did I think I’d be interviewing Michael Parkinson!
TAKE STOCK MAGAZINE 23
A Family of Number Ones
The Number One Savoury Biscuit
The Number One Everyday Assortment
The Number One for Catering and Hospitality
Jacobs Biscuits for Cheese
Crawfords Family Circle
Crawford Minipacks
46% market share
Perfect for sharing
100 x 3 biscuit minipacks
8 cracker varieties
8.9% value market share in sweet assortments
Perfect for room service
Resealable box for freshness
NEW SELECTION: Custard Creams, Bourbon Creams, Fruit Shortcake, Ginger Nuts, Digestives and Rich Shorties
10 varieties Suitable for vegetarians
betterbiscuits.com United Biscuits
Your route to snacking success
COLD & COLDER
Super Snacking The trend to snack is growing. According to Horizons, snacks represented 10% of the £33.3 billion of food sales in food service during 2013 and the category continues to enjoy substantial growth.
“Snacking has been spotlighted as the big money-making opportunity for 2014,” says Aviko general manager, Mohammed Essa. “We are already finding that restaurants are expanding their snacking menus to boost traffic between traditional dining times, with most planning to add full snacking menus and others looking to discount snacks during offpeak hours to drum up more trade.” Whether it’s a canapé, quick appetiser or something more substantial, there’s big profits to be made by offering your customers a wide range of snack options - and when it comes to choice the freezer
Frozen convenience
Types of snacks
Quick to cook and easy to prepare, frozen
n Potato - nuggets, wedges, chips,
snacks have little wastage as you only cook what you need
Sporting summer Nothing goes better with a pint and the footie than a bowl of chips! With the majority of World Cup games being played at either
Unlike your regular menu, snacks give you the chance to offer food all day and all night
n Ethnic - Spanish tapas, Indian, Chinese, Mexican
Spice things up! feature a taste of the Med, a plate of nachos,
Time friendly
n Spring rolls, pasties, empanadas, pies
hunger pangs - and score bigger sales
So, with a summer of sport and consumers
bite of the action.
n Croquettes, fish cakes
solution to beat the pre and post dinner
Shared platters are more and more popular.
to eating out, this is the perfect time to get a
n Mini burgers, sliders, skewers
5pm or 11pm serving snacks is the ideal
often has the best range.
now having a more relaxed, casual approach
jacket potatoes
Whether they are Asian-influenced or spicy wedges or a patatas bravas will spice up your menu
Suits all From meat eaters to vegetarians or allergenfree diners, you can find snacks that cater to all customers TAKE STOCK MAGAZINE 25
SET IT!
Philadelphia Lemon & Ginger Cheese Cake Philadelphia, the UK’s number one soft white cheese* is so versatile – making it an ingredient that every chef, whether cooking for a restaurant, pub or quick service restaurant, should have in their kitchen. Ideal when used in starters, mains or desserts. It works well for both sweet and savoury dishes and is a great flavour carrier. It’s heat stable as well as setting perfectly in the fridge - ideal for a delicious cheesecake. The possibilities are endless!
LOVE IT *Nielsen
MAT Total Value Sales w/e 07.09.13
For more recipe ideas visit: www.philadelphia.co.uk/professional OV8905
COLD & COLDER
Scoop the
Rewards
Ice cream is a firm favourite especially at this time of year. Served as an accompaniment, a dessert or a snack, it’s a guaranteed revenue winner and should be included on every menu.
A
ccording to Mintel, 85% of people eat ice cream and the recession has caused a rise in demand for this
affordable, readily available treat.
Fave new flavours The wackier the better! Although according to topten.com the nation’s favourite ice cream flavours are cookies and cream,
Making it profitable
chocolate and vanilla, more weird and
Boost your margins by adding
Chef Ferran Adria offered parmesan ice
accompaniments and exotic flavours. Ice cream brand Movenpick found that offering a range of toppings such as sprinkles, flakes, wafers and sauces resulted in a 10-20% increase in sales. It also found that consumers like variety. “Just under half of Brits claim they like to try new flavours rather than stick to the same one all the time, while a similar number are interested in unusual or exotic flavours,” says Julia Jones, head of customer marketing.
wonderful flavours are being scooped up. cream at his gourmet restaurant El Bulli in Spain. Ice cream firm Chin Chin Labs sells grilled sweetcorn and cigar smoked caramel to restaurants and Icecreamists restaurant
biscuits with the sophisticated sweetness of almond-flavoured liqueur.
Forget the cone! The ice cream sandwich is going to be popular this year, according to entrepreneur. com. Take a wafer, cake, biscuit or Italianstyle sweet bun and fill with ice cream for a portable summer snack that’s a clever twist on the traditional sandwich.
in London one made out of breast milk
You can’t go wrong
has Baby Gaga ice cream blends breast
n It can be bought in
milk with Madagascan vanilla pods and lemon zest and charges £14 for the dish! And Amore Di Gelato’s ‘Amaretti Amaretto’
n Requires little or no preparation n Loved by all ages
combines the savoury crunch of Amaretti
TAKE STOCK MAGAZINE 27
Kenco Smooth tin 750g
Kenco Rich tin 750g
Re
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ub
Kenco Smooth Refill bag 650g
rds Cl
1
POINT
DONATED
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MAKE EVERY
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/profe at mykenco.com code on your pack nt… Just enter the unique your Kenco Rewards Club points cou e and mak is 5 points. Minimum donation
0870 600 6556
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COFFEE
OV9072
It’s a proven scientific fact that we eat with our eyes, given that how a dish looks is usually the first sensory criterion by which we judge it.
S
o now you’re a pro, enter your best shot
our Feed Your Eyes champs until the next
into Feed Your Eyes and show off your
Take Stock comes out. Winners are given
culinary and photography skills.
certificates and go on to a final where all the years winners are judged against each other,
We’ve pinned the most appetising photos on
the winner is awarded a set of Dick Knives.
our Take Stock Pinterest board under Feed Your Eyes - Starters, Feed Your Eyes - Mains
Congratulations to the winners from last
and Feed Your Eyes - Desserts. To see them,
edition! Ben Handley from The Duck Inn,
simply log on to Pinterest and type in Take
Stanhoe for his starter of Scotch quail eggs,
Stock magazine.
Robin from Turnberry for his main of lamb and peas, and Geraldine Gray from The
Each issue, our creative team picks the
Bridgehouse Hotel, Dorset for her dessert of
starter, main and pud they’d most like to eat,
pistachio cake, poached pear, blackberry ice
based purely on how they look in the shot.
cream and ginger beer gel.
The senders of the chosen photos will be
Send your photo to us on Twitter @TakeStockMag with #FeedYourEyes.
TAKE STOCK MAGAZINE 29
ef at Carway - ch way @Chef_ Connor Car , Norwich nt ra au st ne Bar & Re The Last Wi beetroot textures of e ways with re th on Salm
The chef at fDack h ack @Che ic w D or e N rg Geo urant, & Resta ter ar B st e ours ar Last Win root flav and beet se ee ch Goats esh creme fr eradish with hors
30 TAKE STOCK MAGAZINE
Palash Mitra @mitra palash - Scarfes Bar , London - Pork belly vindaloo, filled pepper s, roots and shoots
Jan Brets chneider @janbrets sous chef chneide at Langs hott Man or, Surre Mackerel, y ham and cheese
34 Win dsor S t @34 Windsor Burbag Street e, Leic estersh ire - S cream, callops, watercre oyster ss
Bjorn Moe n @thehar tinn - The Hartland, Hart Inn, Devon - S hrimp chick roll, pork en & nori belly, butt ernut squa sh gnocchi roast pean & ut milk sa uce
Jack Rawlings @_ Jack_Rawlings_ chef at Coutts, London - Savory lamb rac k, purple kale, crispy quinoa goats curd, smoked mushrooms & lavender jus
ad nBarton - he Barton @Joh John William wsbury, re Sh , es rs Coach & Ho , chef at The , langoustines Arctic char e hir ps Shro loutĂŠ kale, fish ve
dbury mesy_chef- Su Luke Ames @A & squash tta blanc, pance Chicken, boudin
David Pigram @chefdave_82 - Kent Blood orange cheesecake
Dean L ight @d ean_ch ef - he the Ros ad chef e & Cro at wn, Gre Sunday at Hork esley Roast
Matt Wilby @chefmattw - executive chef at Memoirs Restaurant & Cocktail Bar, Colchester, Essex - Lemon & Blueberry
pavlova
- sous chef Jacob Heslip @ChefHeslip l, Falmouth Hote nk enba Gre the at Chocolate plate
Matt Smith @Mr_Sm1t hs - Manch ester Lemon merin gue pie with raspberries
on_ashburner Simon Ashburner @sim - White chocolate rey Sur in chef utive exec truffle
TAKE STOCK MAGAZINE 31
The Winners Palash Mitra @mitrapalash
Scarfes Bar, London - Pork belly vindaloo, filled peppers, roots and shoots
Winner MAINS
Dean Light @dean_chef
Head chef at the Rose & Crown, Great Horkesley - Sunday Roast
Jacob Heslip @ChefHeslip
Sous chef at the Greenbank Hotel, Falmouth - Chocolate plate
32 TAKE STOCK MAGAZINE
Winner
STARTERS
Winner
DESSERTS
Welcome to Take Stock’s regular patisserie section! Sponsored by Tate and Lyle and inspired by our loyal Twitter followers, Perfect Patisserie brings the latest trends, recipes, and ideas to keep your business sweet. To celebrate our love of summer, we’ve cooked up a selection of light and fresh - but still yummy - recipes that are ideal for weddings, events or as single desserts. We also salute the return of butter as the queen of spreads and show why it remains the most delicious choice for sweet treats. Enjoy!
SPONSORED BY
TAKE STOCK MAGAZINE 33
Tate & Lyle Sugars is part of
PATISSERIE
Butter is Back! Over the past five years the spreads category has experienced enormous change with more spreads and oils on the market than ever before. This choice, combined with experts making butter an enemy to health, saw butter pushed further out of the kitchen. But now the trend has changed and butter is back - fashionable, guilt-free, natural and delicious. What is butter? It’s made from the fat of cows' milk, but it’s not pure fat. Only about 80% of ordinary butter is fat with remaining 20% made up of milk solids and water.
Big business Figures from the research company Kantar Worldpanel show that sales of butter have risen by 7% in the past five years. It now values the butter market at £683 million.
Why the renewed popularity? Experts have revised their warnings and have now declared that butter is not as unhealthy as they originally thought. “The recent trend is very much driven by its more natural positioning,” explains Amy Price, an analyst at Mintel. Its research found that 39% of people agreed that butter was “more healthy” than other spreads.
Full of flavour Chef Simon Hopkinson was trained in a French kitchen and taught by Normandy chefs as a teenager. As a result, butter became his favourite ingredient. He says the return of butter is something to be celebrated. “Delicious to cook with or to eat just as it is, it richly flavours endless dishes,” says Hopkinson.
Good choice The high fat content makes butter ideal for baking, because it makes pastry and other doughs tender and flaky. Other fats don’t mouth the way butter does, which is why non-butter icings can leave a greasy feeling in the mouth. Butter’s rich, creamy and sublime flavour makes it a unique spread. TAKE STOCK MAGAZINE 35
Summer Delights At this time of year, the air is light and fresh and that’s just how your sweets should be.
C
lassic combinations of seasonal fruits mixed with chocolate or cream are indulgent favourites.
Ideal for one mouth or two, these recipes could be the chart toppers of your high summer menu, and a guaranteed hit all season long.
Dessert Canapés
by Brett Pistorius, head pastry chef, The Lowry Restaurant, Manchester Makes 38
GANACHE
Ingredients Dark chocolate 750g (above 50%) Double cream 680g Unsalted butter 290g diced
n In a food processor, add ingredients and create a dough
n Roll out the dough to 2-3mm thick on an oven tray
n Bake at 160ºC for about 20 minutes until
Method
browned, or at 180ºC for about 10 minutes
n Pour cream into pan and scald to above
To assemble
90ºC
n Put chocolate in a bowl, add heated cream and use a spatula to emulsify
n Add chopped butter and emulsify further to make a glossy sheen
n Pour into a tray 25cm x 34cm or mould. Refrigerate for about 30-45 minutes to set
n While still warm, portion the biscuit 2.5cm x 3.5cm roughly and place on either side of the ganache pieces so it melts slightly by the warm biscuit. This sticks the biscuit in place, and so it won’t fall apart
n Slice the ganache into sizes roughly 2 x
To serve
3cm and keep cool on a tray 4cm apart
n Cut each raspberry into 3 pieces and
DUTCH BUTTER BISCUITS
Ingredients Icing sugar 100g Unsalted butter 200g Plain flour 300g
36 TAKE STOCK MAGAZINE
Method
garnish each canape with one
PATISSERIE
Method n Mix everything together, freeze in a pacojet pot and churn as needed
SORBET CRUMB
Ingredients Plain flour 250g
White Chocolate, Raspberry and Lemon Verbena by Stacey Barnett, pastry chef, Langshott Manor, Surrey
Unsalted butter 125g Caster sugar 125g
Method n Rub everything together to form a crumb consistency
WHITE CHOCOLATE TORTE BASE
Egg yolk 40g
Ingredients
Caster sugar 10g
White chocolate 125g
Milk (whole) 125g Fresh lemon verbena 5 sprigs
Freeze-dried raspberry pieces 10g Pailleté feuilletine 37g
Method
Method
n Bring milk and 4 lemon verbena sprigs to
n Line flat surface or tray with greaseproof
n Reheat milk. Whisk egg yolk and sugar
paper. Place 30cm x 20cm rectangle-mould on the top
n Temper white chocolate, add feuilletine and dried raspberry pieces
n Spread onto the bottom of the mould, making a very thin even sheet
CARAMELISED WHITE CHOCOLATE GANACHE
Ingredients White chocolate 300g Double cream 200g Butter 10g Salt pinch
Method n Vacpack white chocolate and cook in water bath for 7 hours on 80°C
n Remove from vacpack bag and place in
the boil and allow to infuse together, pour half of the hot milk over the egg and sugar whilst whisking, and place everything back into the pan. Thicken the anglais, then add remaining lemon verbena sprig to refresh n Add soaked gelatine to the hot anglais and strain into a mixing bowl. Leave to cool n Fold in the melted white chocolate, followed by the whipped cream n Pour over the layer of ganache, making sure no air pockets are formed, and the layer is straight. Set in the fridge
n Once set, portion into strips and freeze
To finish Ingredients Cocoa butter 375g White chocolate 500g
thermomixer with cream, butter and salt.
Method
Paddle together on 50°C for 5 minutes until
n Temper cocoa butter and chocolate, pass
well mixed
through a sieve into a chocolate spray gun
n Allow to cool to 30°C and pour onto the
plastic holder, screw on and spray the tortes
feuilletine layer and allow to set
n Spray until covered. Store in an airtight container
WHITE CHOCOLATE AND LEMON VERBENA MOUSSE
RASPBERRY SORBET
Ingredients
Ingredients
Leaf gelatine 7.5g soaked White chocolate 300g melted Whipping cream 500g soft whipped
Raspberry puree 330ml Stock syrup 200ml
n Place in a baking tray and bake for 10 minutes on 180°C
n Mix crumb with a fork and bake for a further 5 minutes until golden. Cool, then blend slightly to break up some of the large clusters
LEMON VERBENA MERINGUE PIECES
Ingredients Egg white 60g Caster sugar 145g Lemon verbena 2 sprigs Icing sugar 1 tbsp
Method n Blend verbena sprigs with half of the caster sugar until verbena is well broken up.
n Mix in the icing sugar and sieve to remove any pieces of verbena remaining
n Whip egg whites to stiff peaks, then slowly add the remaining caster sugar until incorporated
n Remove from mixer and gently fold in verbena sugar
n Spread onto a silicon mat and bake on 110°C for 20 minutes, then dehydrate. Break off pieces as needed
To serve n Place 1 (10cm x 1cm) strip of raspberry jelly on plate at an angle and place torte over
n Place crumbs next to torte and sieve 1 tsp fried raspberry powder over one corner
n Arrange a few pieces of broken up raspberries, meringue and lemon verbena cress around the torte
n Finish with a quenelle of the raspberry sorbet
Lemon a squeeze TAKE STOCK MAGAZINE 37
PATISSERIE
Simon’s Strawberry Eton Mess
by Simon Ball, head chef, The Restaurant, Ribby Hall Village, Lancashire Serves 5
PAVLOVA MERINGUE
Ingredients Egg whites 100g
MASCARPONE AND VANILLA CREAM
Ingredients
Method n Gently melt gelatine with lime juice and gently mix all ingredients together avoiding
Mascarpone cheese 150g
air bubbles
Cornflower 10g
Vanilla pod 1 split and scraped
n Set in fridge in a small shallow container
Method
Gelatine leaf 1 soaked in cold water
Caster sugar 200g
n Pre-heat oven to 100ÂşC n Whisk egg whites to full volume, for approximately 5 minutes
n Slowly add 150g of the caster sugar until it looks glossy, then mix remaining with the cornflour and whisk in briefly on a slow speed
n Pipe out onto silicone paper in small 50 pence piece size domes, sprinkle with freeze dried raspberries
n Bake for approximately 30 minutes or until you can gently lift the meringue off the baking tray
STRAWBERRY AND LIME SORBET
Ingredients Strawberry puree 400g Stock syrup 200g (equal quantities sugar and water) Black pepper pinch Limes 2 juiced
Method n Mix all ingredients together and churn in an ice cream machine
38 TAKE STOCK MAGAZINE
Icing sugar 30g Lime 1 juiced
Method n Gently melt gelatine leaf with lime juice n Add all remaining ingredients together and whisk thoroughly. Store in fridge to set
STRAWBERRY SAUCE
n Once set, cut into cubes
STRAWBERRY FOAM
Ingredients Strawberry puree 100g Hyfoamer 1g Xanthan gum 0.2g
Method
Ingredients
n Whisk all ingredients together on a high
Strawberry puree 300g
like foam is achieved
Caster sugar 100g Pectin 2g
Method n Bring puree and sugar to the boil n Add pectin and boil for one minute. Strain and cool
STRAWBERRY AND LIME JELLY
Ingredients Strawberry puree 100g Stock syrup 100g Gelatine leaf 1 soaked in cold water Lime 1 juiced
speed for five minutes until a thick meringue-
n Place in a piping bag
To Serve n Swipe strawberry sauce on a plate, place the meringues spaced out
n Pipe some mascarpone cream between them, and toss some fresh strawberries in the sauce
n Decorate plate with the jelly cubes, piped strawberry foam and a scoop of the sorbet
n Garnish with micro basil leaves and freeze-dried strawberries
CHEERS
C
raft beer is seeing the most rapid growth of any alcohol category in the UK. Sales rose by 8% last
year to an estimated 1.55 million barrels, according to a new report from the Society of Independent Brewers (SIBA). And the latest report from Mintel has found that a staggering 13 million Brits have consumed a craft beer in the past six months. With more micro breweries emerging, the trend is seeing businesses getting on board and choosing to stock independent craft beers.
Popularity The rise of the craft beer has been inspired by customers wanting more than mainstream lagers and America’s craft-brewing renaissance. "Consumers are searching out new and unusual flavours and are increasingly interested in authenticity, which in the world of beer means brewed locally or using traditional methods or ingredients," explains Paul Charity of Propel.
The growing thirst for craft beers is unquenchable
Cash in The good news is that customers are prepared to pay a premium for craft beers. Mintel found that over a third of beer
Beer Gets
Crafty
drinkers thought craft beers were worth paying more for. And if you haven’t got the bar space, why not stock craft beers in a vending machine like The Fox pub in Hackney, London.
Mini-festivals Craft beers are associated with embracing food, music and passion, so organising a mini-festival could pull in the punters and the profits. Tony Halstead, beer expert and writer explains, “There is a now a wealth of choice and variety of real ales available which has, in turn, fuelled a huge growth in beer festivals which play a crucial role in profiling and marketing the micro industry.” Bank holidays are always a winner, or coincide with the world famous German Ocktoberfest on September 20. TAKE STOCK MAGAZINE 39
CHEERS
DIY Beer Fest Capitalise on the craft beer trend and run your own mini beer festival! It’s a great way to market your business, promote cask beers, generate additional income and win new customers.
E
uan Watkins from Hearth of the Ram in Ramsbottom, Lancashire will be running his third beer festival over
the August bank holiday. Not only do his festivals get better and more profitable each year, he’s found that they put him on the map as a drinkers' destination. Says Euan, “With experience you get better at putting on a festival. My advice is to get the three main elements right: food, drink and music, and understand that a lot of planning is needed and that they are a big commitment. As a free house, we’ve found that festivals have increased trade at other times as people realise we serve cask ales all the time in the restaurant.”
Hop to it Timing Pick your date carefully. Bank holidays are good, especially the summer ones as the warmer weather always brings out the punters. Or tag it onto the back of a national festival or event. The Great British Beer Festival (GBBF) is held in London on the 12-16 August, while Cask Ale Week runs from 25 September to 5 October. You could plan further ahead and time your festival to coincide with the National
suggests having a beer-request book or a facility via social media that lets customers request beers in the lead up to the festival and you have the time to stock the most requested ales.
Food A good menu not only helps soak up the beer, it also provides extra revenue. Keep your offering simple and go for a hog roast or BBQ as finger foods let drinkers
Winter Ales Festival (NWAF) in February.
keep a full glass in their other hand!
Logistics
Entertainment
Most beer festivals are outdoor events,
Music is key - especially a band. Check
so you can use your outside areas and generate additional income. You’ll need to consider parking, whether or not you need shelter such as a marquee - in case it rains - and additional toilet facilities. A-Cask, beer equipment specialists, suggest that
you have the correct entertainment licenses in place. If you want your beer fest it to be a family affair, organise face painting, a bouncy castle (if you have room) or kids’ entertainers.
you consider how many serving counters
Promotion
you’ll need, how many staff, plus cooling
Create posters for your venue, advertise
equipment, taps, and drip trays - all of
inhouse on chalk boards and use all of
which can be rented from them.
your social media channels such as Twitter
Ales to stock The Cask Marque association suggests serving approximately 20 ales - with a range of ABVs, colours and styles so that
and Facebook to spread the word - the earlier the better! If you are syncing your fest with Cask Ale Week, you can register your event for free on its website www.caskaleweek.co.uk.
you can appeal to every palate. It also
TAKE STOCK MAGAZINE 41
Shaking Things Up! A
s craft beers become more popular, mixologists are mixing up new ways to share its flavours outside of the
pint glass - making beer cocktails all the rage. After all, a vodka topped up with beer is a lot more fun than soda, right? A drink suited to - and given the official thumbs up - by both genders, the beer cocktail is now a favourite tipple, especially perfect for long, summer evenings. Take Stock has poured together a few recipes to help you shake up your bar menu and put Tom Cruise well and truly in the shade‌
Raspberry Beer Cocktail The perfect summer drink Multiple servings
Ingredients Raspberries 1 cup (fresh or frozen) Beer 4 bottles light beer, chilled Raspberry flavoured lemonade 1 bottle Vodka 1/2 cup Lemon slices to garnish Lime slices to garnish
Method n Mix all ingredients together, garnish and serve over ice 42 TAKE STOCK MAGAZINE
CHEERS
The Red Eye
Made famous by the film Cocktail Serves 1
Ingredients Vodka 1 shot Tomato juice 150ml Lager 250ml Lemon juice 1 tsp Egg 1 raw (optional)
Method n Pour everything into a large glass and add dash of Tabasco or similar if required
Beer Margarita A Mexican mix! Serves 1
Ingredients Tequila 25ml Beer 25ml Lemonade 50ml Frozen limeade 5-10ml
Method n Mix together in a glass and stir well until limeade has melted. Pour, and serve with a couple of lime wedges. Add water if drink is too sweet
Lambic Sangria Classic punch given a new life
The Caipbeerinha
Multiple servings
A twist on the traditional cocktail
Ingredients
Serves 1
White ale 2 bottles, chilled
Ingredients Cachaça 50ml Lime 2 wedges Lemon 2 wedges Mint leaves 6 Agave nectar 10ml IPA beer 25ml Crushed ice 3/4 glass
Method
Framboise lambic 1 (750-ml) bottle, chilled Sweet aperitif wine 150ml, chilled Raspberries handful Orange ½, thinly sliced
Method n Combine all of the measured ingredients in a large pitcher and stir until evenly mixed
n Serve over ice
n Muddle citrus and agave nectar, add mint and cachaça and shake with ice, top with beer in the mixing glass and serve
TAKE STOCK MAGAZINE 43
• We’ve signed 6 of the world’s greatest players, including Messi and Wilshere • Collectable player cans and bottles drive repeat purchase • Supported by a massive £multi-million campaign – including TV, driving consumers to your store
STOCK UP NOW & SCORE WITH EXTRA SALES THIS SUMMER
FEATURE
Too Cool for School…
Dinners
It may be the summer holidays now, but before you know it the school bell will be ringing again.
A
nd while the pupils’ only worry is what
the profit Tom has made, the school has
homework is due in that week, for
additional funds to help pay for new things
those schools with in-house catering,
such as catering equipment or books. Most
chefs are worrying about what to feed them
importantly the mood of the school has been
for a whole year.
greatly enhanced. Says Tom, “The atmosphere is fantastic. Pupils are spending more money at
From September, all pupils aged between
the school, eating better and spending much
four and seven (reception, year 1 and 2)
more time in the dining room together.” It’s a
will be entitled to a free, hot and nutritious
win-win situation and as a result numerous
school lunch. The plan, announced by
primary and nursery schools have now
Deputy Prime Minister Nick Clegg, aims
approached Tom to transform their catering.
to improve academic attainment and save families money.
Take Stock finds out how he cooks up the perfect school dinner.
Government regulation states that two portions of fruit and vegetables must be
Buy well
served per meal and fried food cut to two
Tom, who previously worked in a Michelin
portions per week. The constant battle for chefs is keeping school dinners healthy, varied and profitable. Tom Shurman, chef at Wensleydale Secondary School, serves a two-course lunch for 82p per pupil. In one year he has increased school dinner uptake by over 68% and made a gross profit of 46%. Thanks to
star kitchen, has taken the commercial chef approach, which includes buying well. “I use the same suppliers I did when I worked in the restaurant trade, so that keeps prices down and I’m assured of quality produce,” he explains. He also uses produce from the school’s farm. Once run purely as an educational facility,
Make a break Selling snacks such as pizza and chicken wings at break time is a great profit tool. Tom has also set up a bistro that sells hot paninis and stops sixth formers venturing into town.
Restaurant it up Tom serves restaurant style food. His best selling dish is Thai noodle stir-fry made with a homemade Thai paste. Chicken curry, lasagne and risotto are popular too. The self-serve salad bar is big hit, especially as Tom mixes it up with pasta and potato, hummus and sweet chilli peppers.
Listen to the pupils His dessert menus are dominated by old fashioned favourites that the students like. Top sellers are sponges, treacle tart, crumbles and scones. “Proper fruit salad goes down a storm,” said Tom. “I sell between 80-100 a day. I can make it for 40p a portion and I sell it at 80p making it a dish that generates fantastic profit.”
the farm now rears livestock and grows vegetables for the school’s menu. TAKE STOCK MAGAZINE 45
Congratulations
Your business is rated 5/Very good
Gaining a 5 rating is vital to your business and good hygiene is vital to its health. You work incredibly hard but you know all too well that one bad review or unhappy customer can ruin your reputation and undo all that hard work. Food Hygiene Rating is one way you can show your customers just how highly rated you are, and remember, your customers check these ratings BEFORE they book.
The good news is that good hygiene is easy with Business Solutions. Cif is a complete range of professionally formulated products for every area from chopping boards to greasy floors. All designed to help you focus on what is most important – your reputation.
Display your 5 with pride
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The
Stock Exchange
Get Wise on Labelling
Is your business ready for food information changes?
T
he EU Food Information for Consumers
The 14 substances or products stipulated that
Regulations comes into force on 13th
can cause allergies or intolerances are:
December 2014, imposing significant
fish, crustaceans, molluscs, nuts, peanuts,
changes for the labelling of pre-packed food.
milk, eggs, soybeans, celery (including celeriac), mustard, sesame seeds,
What’s more, the regulation also requires
lupin, sulphur dioxide and sulphites (at
businesses such as pubs, restaurants, hotels,
concentrations more than 10mg/kg) and
takeaways and cafés to provide allergy
cereals containing gluten – such as wheat,
information for non pre-packed foods.
rye, barley, oats, spelt and kamut.
It even impacts on caterers involved with canteens and functions.
What foods are affected? Any food or recipe which contains one or more of 14 named allergenic ingredients will need to be labelled as such and declared to consumers.
Businesses will be able to provide allergy information in ways that best suit their individual circumstances. This could include the provision of information on a menu, on a blackboard or as part of a conversation with staff. However, in this latter instance it could be difficult to demonstrate effective compliance if a business relies only on verbal communication by staff.
Get label ready by: n Talking with suppliers about what’s in the ingredients you buy from them. The new legislation includes the provision that everyone in the food supply chain has to provide clear labels and information – so they’ll be expecting you to ask!
n Reviewing your food preparation arrangements, so that cross-contamination risks are avoided
n Looking at your menus and recipes to identify which foods or dishes you sell are impacted
n Reviewing and if necessary re-printing your menus so they include all necessary information and warnings
n Training your staff – they need to know about the new legislation TAKE STOCK MAGAZINE 47
\
Our Take Stock Twitter feed is a lively place, especially when the topic is dear to our followers' hearts.
BIG BOYS TOYS
SHARPEN UP! 48 TAKE STOCK MAGAZINE
BEST
\
SELLERS 1 8” Chefs Knife £89.95 2 Sahm Khom Slices £79.95 3 Pointed Paring Knife £57.95 4 Oriental Slicer £89.95 5 9” Chefs Knife £99.95
Oriental Slicer The most versatile, and stunning, knife in the
S
o, when we asked “What is your favourite knife brand and why…” the airwaves went
crazy as everyone talked about the Japanese cutting edge I.O.Shen Mastergrade knives. We spoke to Natalie McVeigh of I.O.Shen about the reason for the brand’s success.
Secret to sharpness “It’s all in the steel!” says Natalie. ”Every blade has a central core of steel that’s the highest grade that can be commercially manufactured, sandwiched by outer, softer, shock absorbing steel. That way we can put an incredibly keen edge on the blade; as one chef I’ve just sold a knife to found out! He started showing off to his friends by ‘air-chopping’ with his new blade and subsequently
range, it is unique in design. The depth to the
The handle
blade makes light work of tough root vegetables
I.O.Shen knives can withstand the
the dramatic curve acts like a mezeluna and is
thrashing they get in busy kitchens
perfect for ‘rock’ chopping delicate herbs.
- as well as being beautiful to look at and to use. The brand's unique and instantly recognisable Tai Tang handles, make I.O.Shen the only professional knives on the market that combine ‘westernised’ handles with eastern steel.
Proven popularity TV celebrity chefs including Jamie Oliver and Gary Rhodes are fans. “I.O.Shen Knives are truly outstanding,” said Michelin starred chef Adam Gray. “The balance of the knife and exceptional quality and craftsmanship of the blade make them the best knives I have ever used."
removed his index finger from the knuckle down!”
such as swede, butternut squash and turnips whilst
9” Chef’s Knife For a chef who is at home working with longer blades - then this is for you! A beautifully balanced knife, it has more depth than the 21cm chef’s knife so if you have larger hands, this would probably be a better fit.
Pointed Paring Knife A staple in any kitchen, it has a comfortable fit, a stiletto point and ultra-sharp steel. It makes light work of smaller food prep tasks and the stiletto point is particularly useful for more intricate work from carving designs to holing strawberries.
The Sahm Khom Slicer One of the most recognisable blades on the market, this is the younger brother to the Oriental Slicer and pronounced ‘Sam Com’. It can handle root vegetables and delicate herbs with the added bonus of being lighter and particularly useful at slicing and dicing meat. The amazingly sharp point
GIVEAWAY We’re giving away an 8” Chef’s Knife to the chef who demonstrates the best knife technique. Entry is easy – just tweet your video with #IOSHENComp
strips through vegetables with ease and the heel of the blade is a ‘tour du force’!
The 8” Chefs Knife A ‘one size fits all’ blade this is the most popular of the traditional style chef’s knives. The blade is long enough to tackle small joints whilst the depth is useful for all kinds of food prep including veg, fish and meat.
TAKE STOCK MAGAZINE 49
FOOD FOR THOUGHT
And finally...
Get it Right... Online Take Stock's deputy editor Tracy Johnson says all restaurants need to get finger-clicking good...
W
hen my work colleagues arranged a rendezvous one Friday evening, the first thing I did was check out
the restaurant menu online. "Oh wow!" I gasped. "How cool is that?" Before we’d even discussed what we were wearing or when we were heading out, my expectations for the evening had rocketed with just one click. The website was cool, clever and sassy. As a result, the restaurant
There were clear contact details and a
pictures of the building, a staircase and
had made a good impression on me before
useful little map. The information was not
garden will not encourage me to visit. Where
I’d had a chance to order a tequila or sample
crammed together but spaciously arranged
is the delicious food I’ve heard so much
the meaty burritos.
and articulate. I clicked off with excited
about that’s ultimately the reason for my visit?
Bright, stylish and colourful, the website
anticipation and a rumbling tummy.
In its favour, it was easy to find the contact
was easy to navigate and instructions were
Sadly, my enthusiasm for restaurant sites
details, but to be honest there was little else
clear. You could either scroll down through
didn’t continue when later that month I
of interest to divert my eyes or tempt my
the site or click on the options at the top of
went online to book a Sunday lunch treat
stomach! By the time I’d made my booking
the page to take you straight to the section
for the folks at a restaurant which had
I was already questioning whether I should
you were after.
come highly recommended. This time, my
be going.
Buzzing with creativity, the website drew me in with a picture of its Mexican bar and
expectations collapsed quicker than a badly baked sponge.
Today, with most people glued to smartphones surfing the Internet, a
suddenly it felt like I was going loco down in
Uninspiring and dull, the site lacked life
customer’s first impression of a restaurant or
Acapulco - not on the lash in Leeds.
and imagination. Granted, this venue was a
bar rarely happens when they walk through
country affair, not a sassy city restaurant. I
the front door. Creating a good online
didn’t expect the same type of website - but
presence is a must. Sending your sous chef
I still expected to be impressed and have my
on a graphic design course won’t work, but
appetite whetted.
paying a professional to dish up a good site
After an engaging but brief introduction (usefully providing opening days and times), the home page featured an amazing, tantalising taster picture of the cuisine on offer tempting you to read the food menu -
I’m not a tech geek. I don’t expect ‘all singing,
which was so detailed I knew I’d have food
all dancing’ websites that would dazzle geeky
envy once everyone's order came out!
Moss from the IT Crowd. But dated, boring
50 TAKE STOCK MAGAZINE
and making a staff member responsible for keeping it deliciously fresh will.
LESSON #92
THE SC JOHNSON PROFESSIONAL™ HERITAGE OF CLEAN
When you’ve spent the last 127 years as the most trusted name in cleaning products, you learn a thing or two. You learn valuable lessons like a goal can turn food into confetti. To help you with these tougher cleaning challenges you face every day in the workplace, we developed the SC Johnson Professional line of commercial cleaning products. Only SC Johnson Professional gives you the right tools, the right advice and the right support to drive your company to be more efficient, effective and competitive. We help make your workplace easier to manage with simplified cleaning processes and effortless solutions so you can focus on what’s important. Taking care of your customers.
www.scjohnson-professional.co.uk AVAILABLE IN MAJOR WHOLESALERS/ CASH & CARRY OPERATORS
For more information contact: Emma Palmer Customer Services Team Leader DCS Europe plc | Timothy’s Bridge Road | Stratford-upon-Avon | CV37 9YL Contact | Tel: 01789 208023 www.dcseurope.com
Watch your summer food sales soar with...
70% of consumers are more likely to order food when they see Heinz* Put Heinz Heroes to the test and display in your outlet today *1000 people were asked “How likely are you to order chips as a side order if you see Heinz Tomato Ketchup is available�. Source: Canadean Brand Advantage April 2014.