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FLUENT IN FEATHERS

BY NOW YOU SHOULD BE FLUENT IN BARBECUE AND BURGERS, FOR OUR 3RD EDITION OF OUR ‘FLUENT IN’ GUIDE WE’RE GOING TO BE GUIDING YOU THROUGH ALL THE LATEST TRENDS TO ANYTHING WITH FEATHERS. THIS COULD BE THE HUMBLE CHICKEN, DELICIOUS DUCK OR SOME QUIRKY QUAIL. We will help you to make the most of the trends by pairing some of these ingredients with our front and back of house sauces to help ensure you can maximise the flavour.

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P4 HATCHING A NEW LEASE OF LIFE P6 CHICKEN CONNOISSEUR P9 YOU SPIN ME RIGHT ROUND P11 SPATCHCOCK P13 CUSTOMISATION WITH MINIMAL COST P17 REINVENTING THE CLASSICS P29 QUACKERS FOR DUCK P31 DUCK WINGS TAKE FLIGHT P37 GOBBLING UP TURKEY!

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HATCHING A NEW LEASE OF LIFE Fried, grilled, rotisserie, BBQ’d, southern fried, steamed or baked, chicken is king of the birds. With beef prices rising, more operators are turning to chicken as a go-to meat, reinventing the value-added protein in exciting ways.

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CHICKEN CONNOISSEUR WING: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments: • The “drumette”, shaped like a small drumstick BREAST: These are white meat and can be relatively dry if overcooked - they lend themselves well to brining.

• The middle “flat” segment, containing two bones • The tip, sometimes discarded Lollipop, is usually prepared using the middle segment of the chicken wing or thigh.

LEG: Comprises two segments: • The “drumstick”; this is dark meat and is the lower part of the leg • The “thigh”; also dark meat, this is the upper part of the leg which is considered more juicy

EGG: An egg is surrounded by a thin, hard shell. Inside, the egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae.

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CHICKENS COME IN ALL SHAPES AND SIZES, ARE FED DIFFERENTLY AND LEAD VERY DIFFERENT LIVES. WE’VE OUTLINED SOME OF THE MOST COMMON TYPES YOU WILL PURCHASE:

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FREE RANGE A small flock of mixed free-range chickens being fed outdoors. Free range denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day.

ORGANIC Whilst free-range production is a method of food production, organic farming is part of a complete farming ethos whereby participating organic producers use a total production system which works in harmony with nature and with our environment.

Organic chicken is the most expensive, as the most stringent farming standards should have been adhered to at all stages of the animal’s life, including being allowed to roam outside during the day and being fed a mainly organic diet. As they can mature slowly (up to 14 weeks) their flesh is firm and flavourful, though, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds.

CORN FED Corn-fed chicken has a bright yellow skin, a result of having been fed corn or maize. The colour looks good, but fades on cooking, and doesn’t make much difference to flavour

BRESSE CHICKEN Reared to a minimum of 92 days, a small but incredibly rich chicken protected by and produced under very strict rules. The birds are as free range as they come, with 10 square metres per chicken. For the final two weeks of their lives, Bresse chickens are fed a mix of grain mash and milk which is part of what makes them so rich and succulent – they have almost as much fat as some ducks.

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YOU SPIN ME RIGHT ROUND! Rotisserie chicken conjures up the mouth-watering aromas and hypnotic images of poultry turning in rotisserie cabinets. It was only a matter of time before this attractive and tantalising cooking method captured the imagination of chefs up and down the London food scene.

Rotisserie is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. It means an even and slow cook which keeps the meat juicy and tender.

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CRANK UP THE HEAT OF YOUR CHICKEN BY COATING IN FIRECRACKER SAUCE

Specialist rotisserie chicken shops have been popping up in London for the last couple of years and we’ve picked out two we recommend you try!

Owned by the Soho House Group, Chicken Shop serves rotisserie chickens that are marinated overnight, steamed and then spitroasted over charcoal.

For a more refined experience the Jugged Hare offers half or whole Yorkshire hen pheasant, Savoy cabbage and bacon, game chips, bread sauce and red wine jus. Perfect for a Sunday!

CAN’T TAKE THE HEAT? Our range of BBQ sauces will add some smoky and sweet notes to your chicken 9

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SPATCHCOCK We bet most people don’t have access to a spit and a commercial chicken rotisserie so what the alternative?

Spatchcock is the answer.

Spatchcocking is where you cut out the back bone of the chicken and flatten it so that it cooks evenly. Heat in the oven circulates in a certain way and when you flatten the more heat goes to the legs and thighs (which take longer to cook) and less heat goes to the breast (which dries out quickly) meaning a moist chicken!

Before cooking the bird is perfect to mop with a marinade/sauce as there is more surface area for the marinade to penetrate.

Our range of BBQ sauces are perfect to baste over the bird and will create an authentic BBQ’d taste.

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The ever present chicken establishment, Nando’s added a ’Fino’ Platter to their menu which consists of the platter is whole flame-grilled spatchcock PERi-PERi chicken, which is complemented by a variety of small sides to share between friends.

Turtle Bay is a specialist in Caribbean food. The restaurant focuses on traditional dishes, one of those being ‘Jerk’ food which is marinated with herbs & spices & flame grilled to order over a pit grill.

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CUSTOMISATION WITH MINIMAL COST Finding a cost effective way to serve up an on-trend food offering is becoming increasingly more important as operators look to appeal to customers’ rising expectations when it comes to dining out of home.

Customers are looking for dishes that don’t break the bank but still give them a sense of being part of the ‘foodie’ movement.

By offering a range of dishes that can be personalised is a way of adding ‘premium’ to a dish while expanding choice on your menu, making customers likely to return time after time, and can be achieved easily by offering a choice of sauces, toppings, salads and sides.

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N SO APPEAR ARTE ST

40 R M % OF AMERICANA ENU S (UP 15%)

WINGING IT Chicken wings are a perfect way to include customisation on menus with minimal cost.

Although chicken wings are now a popular menu item the price remains relatively low.

Growth of chicken wings in menus has increased over the last 12 months

NOW ON 10% OF AMERICANA SIDE MENUS (UP 400%)

35% OF CHICKEN WING STARTERS ARE SERVED WITH MULTIPLE SAUCES Source: Horizons Flavour Platforms Report
Winter 2017

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OUR RANGE OF HEINZ 57 SAUCES ARE A PERFECT MARINADE OR SAUCE ACCOMPANIMENT TO CHICKEN WINGS 13 13/04/2017 12:51

CORNFLAKE FRIED CHICKEN INGREDIENTS

• Boned Chicken Thighs cut into two • 100g Plain flour • 1 Egg • Cornflakes- crushed • 200g Butter • Heinz Sticky Korean BBQ Sauce • Lemon METHOD

1 Mix the chicken thighs with Sticky Korean Barbecue Sauce, the juice from a lemon and a good pinch of salt. Leave for at least half an hour but overnight is best.

2. Place them in an oven at 180˚C for 10-12 minutes.

3. While they are in the oven, prepare three plates with plain flour, beaten egg and crushed cornflakes.

4. For the sauce, melt 200g butter in a saucepan and add a few tablespoons of Heinz Sticky Korean BBQ Sauce, add a squeeze of lemon to this mix. TIP - You can add a dash or two of your favourite chilli sauce to this for an extra kick.

5. When the chicken thighs are cooked, take them out of the oven and toss them in the flour, then the egg, then the cornflakes.

6. Deep fry the chicken for 4-5 minutes and toss in the sauce.

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AMERIKOREAN GLAZED SPATCHCOCK CHICKEN 1. Prepare chicken and simply grill, roast or BBQ, brushing frequently throughout with Heinz Sticky Korean BBQ Sauce.

2. Finish with a sprinkling or roasted nuts or sesame seeds, sliced red chillies and coriander leaf.

3. Perfect with a side of crispy roast potatoes and a salad of pickled vegetables.

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REINVENTING THE CLASSICS Retro food is having a moment in culinary circles right now, as gourmands and trend-setters delve into the past to breathe fresh life into timeworn classics. Dishes that last saw the light of day when Fanny Cradock ruled the roost are reappearing on food blogs and restaurant menus, in a context that’s only semi-ironic.

HUNTER’S CHICKEN The Gilbert Scott in London has been a long term fan of reinventing the classics. Mrs Beeton’s barbecue chicken’ (a spatchcocked chicken with spiced sauce) is reminiscent of a good old Hunter’s Chicken.

For an authentic BBQ taste our HP Texan Barbecue sauce is the perfect pairing.

Our Grill-House sauce is a great alternative.

Peppery, Apple notes perfectly compliment the cheese and bacon & chicken in this dish

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CHICKEN KIEV Another example of updating a staple food of yesteryear, the chicken kiev has had a complete face lift in the last 2 years. The re-invention shows the influence of the 70s is returning (we’ve already had the resurrection of the prawn cocktail).

UN FAC

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Traditionally the chicken kiev was filled with garlic butter, and the one restaurant, Coin Laundry, honours this, but other modern versions have updated fillings, using, for example, white truffle and mozzarella or Muenster.

The chicken kiev was the first M&S ready meal in 1976

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FRIED CHICKEN Yes, fried chicken has been around since forever, but 2016 was the year when this brilliant master piece of succulent meat in a crunchy crust finally gets its due.

No surprise that it was one of the top trending foods of 2016 and will continue into 2017! Right from exotic crumbing to implausible marinades – the humble fried chicken just got a ‘chic’ new status. .

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CHICKEN SANDWICH Chicken sandwiches are on track to become just a popular as burgers, and chains are stepping up their game accordingly. Fried chicken sandwiches themselves aren’t very new at all.

But what is truly unique is the fact that this humble sandwich, found in virtually every fast food restaurant in the country, has started to be taken seriously by some top chefs. Momofuku founder David Chang recently opened a fast-casual restaurant in New York, Fuku, which is totally devoted to fried chicken sandwiches.

Why not try topping your Chicken Sandwich with: • Wasabi slaw

• Avocado

• Pickled red onions

• Homemade pickles

• Fried egg

• Kimchee

KraftHeinz partnered with KFC to bring the KFC Original Recipe Stacker burger. Bringing together two crispy KFC fillets with our show stopping Smokey Baconnaise sauce to create a burger for when “one fillet just won’t Fill it!”

600

additional cases sold above original order

Over 3 million

burgers were sold across a 7 weeks period (from 10th October – 27th November)

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TOP TIPS TO ACHIEVE THE BEST FRIED CHICKEN! SIZE MATTERS - Make sure the pieces of chicken that you are going to fry are the same size, which makes the cooking time more uniform and gives you a consistent batch of this deliciousness.

COVER WITH CARE - A brine adds flavour and keeps the meat tender and juicy. A simple solution of salt, sugar, and water with some herbs is great but to go the extra mile go with buttermilk for a tender and tasty bird.

CAN YOU HANDLE THE HEAT? - If you have decided to let your batch of chicken sit in the fridge so it can soak up the delicious marinade, do not forget to bring it up to room temperature before you start frying it.

DOUBLE THE DIP, DOUBLE THE CRUNCH - Fried chicken may be in the category of fast food, but it requires every inch of your time patience and love to prepare. A double coat of flour ensures a good crust that doesn’t come off while frying.

RACK IT UP - Use a wire rack to cool chicken instead of a paper towel – always! A wire rack allows exposure to air and makes the chicken crust go crisper as it cools.

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SHARING IS CARING! Consumers are increasingly looking for ‘social’ elements when eating-out and we can’t think of a more social habit than sharing plates! Thanks to sharing plates and platters, OOH eating has become more communal and less formal Chicken is focal point of sharing platters with wings, chicken strips and nuggets featuring on casual dining menus up and down the country all of which are served with numerous sauces to dip and share!

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CHICKEN TENDERS/NUGGETS ARE PERFECT FOR DIPPING. OUR RANGE OF DIP POTS WILL KEEP YOUR CUSTOMERS DIPPING TILL THEY DROP!

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CHICKEN NUGGETS/TENDERS One for the kids and adults, chicken nuggets/tenders have been on children’s menus for years but they have started to turn more sophisticated now even adults can enjoy them without feeling guilty.

Tucked away in the backstreets of east London, Clutch Chicken is one of the city’s leading the highest grade of Rare Breed Free Range Poultry, making for succulent, tender chicken breasts of the finest quality.

They have 3 options of coating Curry Leaf Sesame / Lemon & Parmesan / and Sweet Soy Garlic.

MONKEY FINGERS Despite the name no primates nor fingers are used; made of chicken strips which are battered, smothered in a sauce however the bone is gone, so even easier to devour and hasn’t resulted in the chicken becoming any less tender. Without the bone the crunch and softness of their batter is heightened.

One of the best places to try this is MEATmission, Hoxton. They come battered and slathered in their house-made hot pepper sauce, with blue cheese dip.

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CLEANER CHICKEN IS KEY Chicken will figure heavily into sandwich recipes across all segments in the future. Many view chicken, which is increasingly raised organically and without the use of antibiotics, as a “cleaner” and healthier choice. With the health megatrend still in force consumers can get a good source of protein from a lean piece of chicken

ALL HAIL CAESAR

CLUB SANDWICH

Forget limp iceberg lettuce it’s all about kale in your Caesar salad. Gaining a superfood status kale is low in calorie, high in fiber and has zero fat.

A staple on a sandwich menu, club sandwiches have been given an update over the last few years.

No longer are people using white bread, chicken and bacon to make the club.

Focaccia, turkey and pancetta/parma ham are changing the club.

One thing does stay the same a good helping of Heinz [Seriously] Good Mayonnaise

For a Peppery Twist why not use Heinz Creamy Black Pepper Ranch Sauce

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DON’T BE A CHICKEN WITH THESE TRENDS! PULLED CHICKEN - Pulled pork has gone from being a US barbecue secret to a regular on menus. Is it turned of pulled chicken to makes it’s way onto the menu? KFC released their first pulled chicken burger in 2015.

CHICKEN SKIN - Forget about the white meat or the dark meat it’s the skin which is ultimately the best part.

Chicken skin in its various incarnations (cracklin’, chicharon, etc.) is becoming the crispy, crunchy component in a lot of dishes, replacing croutons, chips, and tortillas.

NASHVILLE HOT CHICKEN - Not for the feint hearted the dish features cuts of chicken marinated in a liquid-based (water or buttermilk) blend of seasoning that’s fried, floured, and bearded. Once it’s out of the fryer, a sauce featuring cayenne pepper is added to the piping hot chicken and served with pickle chips and slices of white bread. SPICY!!

BUFFALO - chicken wing section (flapper or drumette) that is generally deep-fried, unbreaded, and coated in vinegarbased cayenne pepper hot sauce and butter. They are traditionally served hot, along with celery sticks and/or carrot sticks with blue cheese for dipping.

WHY NOT TRY HEINZ FIRECRACKER AS A TWIST TO THE NORM OF CAYENNE BUTTER SAUCE 25

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SHARING PLATTER Serve a selection of fried chicken and other sides such as fries, wedges and onion rings with a selection of dipping sauces for all to enjoy.

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CHICKEN GYROS SUMMER IS COMING!!!

1. Marinade chicken breast or thigh in garlic, yoghurt and herbs and grill over charcoal 2. Serve in a flat bread with seasonal salad, picked flat leaf parsley and Heinz Creamy Black Pepper Ranch Sauce

PULLED CHICKEN TACO’S 1. Slow cook chicken some thighs until tender and then pull meat apart - season accordingly 2. Make a tomato salsa & add some Heinz Firecracker sauce 3. Grill / blow torch some corn kernels and shred the lettuce 5. Place some lettuce on to a corn tortilla and build up with other ingredients, top with sour cream, corn and coriander leaf

TIP - WHY NOT ADD SOME HEINZ FIRECRACKER SAUCE OR SOUR CREAM FOR A CREAMY DRIZZLE 27

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QUACKERS FOR DUCK! With a complex flavour and deep rich taste, duck is becoming the meat of choice for chefs looking for an alternative to chicken or turkey.

High in protein, vitamins and minerals, farmed duck is available year round which is great news for chefs up and down the country.

Popular UK varieties include Goosenargh, Aylesbury and Gressingham, as well as French breeds Barbary and Nantais.

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DUCKING GOOD STUFF! DUCK TRUCK The Duck Truck started out as a street food van (hence the name), but the founders have just secured their first permanent site at Boxpark in Shoreditch.

Poultry fans can choose from the restaurant’s signature hoisin duck wrap, duck spring rolls, duck scotch eggs, seared duck steaks, a pulled duck brioche bun or crispy confit duck leg.

DUCK N’ ROLL Duck N’ Roll is the street food brainchild of the team behind Michelin-starred restaurant Club Gascon.

The menu focuses on one ingredient, can you guess what it is? DUCK - and features dishes including the Duck Burger “Classic”, Aromatic Duck Shawarma, New York Duck Pastrami and hand-cut fries cooked in duck fat.

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DUCK WINGS TAKE FLIGHT Perfect as a starter or appetizer. Duck wings are like chicken wings but bigger, meatier and tastier since they’re all dark meat. Duck wings are great as an upgrade to the standard chicken and will absorb flavour.

Why not try coating the wings in our Heinz Sticky Korean BBQ Sauce?

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DUCK CONFIT

Few foods are more indulgent than duck confit, a fact our French friends have known for years.

Now this preparation, in which duck meat is stewed slowly in fat until it has the texture of butter in the sun, is embarking on an American comfort-food tour: Chefs are dotting classic dishes - from hot dogs to burgers - with this French export, and the results are doubly delicious.

DUCK FAT

Did you know duck fat is one of the healthiest animal fats around? Yup! What the French have always known, some of us are just discovering now: duck fat is low in saturated fat and high in unsaturated fat, making it one of healthiest animal fats From fries to roasties you can fry a wide variety of vegetables to give it a crispy exterior and a flavour which you can’t achieve with oils.

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DUCK EGG This year a food trend that has been building over the past five years or so is about to explode. It doesn’t require special equipment or rare ingredients. It’s a lowly duck egg.

Much richer and larger than hen’s eggs, duck eggs are become a more common fixture in restaurants menus and home kitchens.

They contain more protein than their chicken counterparts but also contain more cholesterol and fat, something to bear in mind if you’re planning to replace normal eggs in a recipe.

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SCOTCH EGG ANYONE? The humble Scotch egg, although it isn’t so humble any more. It’s enjoying a serious revival at the moment, having been given a very haute cuisine makeover indeed.

Old pub grub like this has been staging a comeback for a few years now, but it’s only recently that the Scotch egg has properly come to the fore, with many a gastropub landlord putting them on the menu.

With this gourmet revolution chefs are straying away from the traditional chicken eggs using things.

NEXT BIG CRAZE – SALTED EGGS? So what is it? It is a duck egg that is cured in brine for several weeks. The yolk turns into a firm, bright orange ball of rich saltiness. Chicken eggs may also be used. Another process used to get those addicting salty egg yolks is to dry-cure them, which is encrusting the yolks in salt for around two weeks.

Fried Duck egg - great with steak!

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BBQ PULLED DUCK SLIDERS 1. Slow cook/confit some duck legs and ideally finish on the bbq shred /pull the meat off of the bone and toss with Heinz Grill House Sauce 2. Fill slider buns with the pulled duck, and top with pickled gherkin and some garlic mayo 3. Serve with crispy fries and slaw on the side

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MIDDLE EASTERN STYLE FALAFEL DUCK SCOTCH EGG 1. Make a falafel mix by blending chick peas, garlic, tahini, garlic, coriander & lemon juice ensuring the mix isn’t too wet - add some flour if needs be 2. Soft boil the duck eggs - (hens eggs will also be fine) approx 5 minutes and shock on ice cold water - peel 3. Roll the eggs in some flour and mould the falafel mix around each one carefully pass through flour, beaten egg and breadcrumbs - repeat 4. Fry or oven bake (spray with oil) until golden - serve hot or cold 5. Serve with minted yoghurt and drizzle of Heinz Hot Pepper Sauce

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GOBBLING UP TURKEY! Turkey is trending up! No longer just the meat you eat once a year it’s becoming the go-to meat for consumers looking for a healthy indulgent meal.

Turkey meat is one of the most nutrientdense sources of protein, with an average portion providing approximately ½ our daily requirement. It also contains all the essential amino acids in proportions closely matched to our bodies’ needs.

Not bad for a meat we only eat once a year!

MINTEL MENU INSIGHTS DATABASE SHOWS THAT THE NUMBER OF TURKEY BURGERS HAS RISEN 53% IN THE LAST THREE YEARS SO THE DEMAND IS GROWING.

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STRUT & CLUCK A Middle Eastern fusion restaurant specialising in free-range turkey. The restaurant’s hero ingredient, turkey, is firmly entrenched for healthy, yet inventive cuisine. Marinated for 24 hours in the family spice and herb blend and slow-cooked to ensure maximum tenderness, the turkey is served with an array of sides, salads and sharing dishes.

Image Credit: Strut & Cluck Facebook

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QUAZY FOR QUAIL Originally native to the Middle East, quail are now found across Europe. It’s a small bird, so one will serve one person as a starter, and you’ll need two as a main course.

It has a fairly high proportion of lean, meaty flesh to bone, and a delicate flavour.

Quail eggs have two principal virtues that distinguish them from chicken eggs: they’re tiny and they’re cute.

They don’t taste all that different (though the yolk-towhite ratio is a little higher), but they make adorable snacks and appetizers, and come in handy when a whole chicken egg would overpower a dish.

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POUISSIN Poussin is just a chicken that is less than 28 days old. It’s much smaller so one bird makes a perfect portion. Serving a whole mini roast chicken to your guests is an awesome trick to impress, the flavour is better because it’s all cooked on the bone.

Whole or boned and stuffed poussin are usually roasted, while spatchcocked birds can be grilled or barbecued as well. Poussin are quite lean and should be basted during cooking to prevent them from drying out. They can also be wrapped in streaky bacon before roasting.

Sushisamba in London puts an Asian twist on the POUSSIN with teriyaki, japanese-style mayonnaise with yuzu kosho.

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TURKEY SCHNITZEL WITH CRISPY FRIED DUCK EGG & TANGY REMOULADE 1. Under cling film or paper smash out turkey breast escalopes and add to some buttermilk leave for 4 - 6 hours 2. Drain and pass through flour and seasoned breadcrumbs 3. Heat some butter and oil in a pan and fry gently until crisp and golden - remove from pan and keep warm 4. Add some oil to the pan and fry the duck eggs to your liking 5. Top the schnitzel with the egg 6. Mix some Heinz 57 Gherkin Relish with some Heinz [Seriously] Good Mayo. Add a dash of Heinz Yellow Mustard and serve alongside 7. Finish with a few crushed capers

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FRIED QUAIL WITH CAROLINA STYLE MUSTARD BBQ SAUCE 1. Trim the quail and marinade in seasoned buttermilk for 6 -12 hours 2. Make a dredge consisting of flour, onion powder, garlic powder, corn meal, paprika in fact what ever takes your desire!

3. Pass the drained quail through the dredge (twice if needs be) and fry for up to 10 minutes until cooked through and golden 4. Serve with waffles and corn bread with a side of greens - kale is great 5. Serve with a dipping pot of Heinz Mustard BBQ Sauce (Carolina) - Heinz Creamy Black Pepper Ranch is also great!

6. Serve with a fried quails egg

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FOR MORE INFORMATION

and support on how you can maximize your poultry offering please contact your account manager or Andrew Bacon, Culinary Development Innovation Manager – Andrew.bacon@kraftheinz.com

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