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Recipe Book A5 2016 Cover_Layout 1 30/05/2016 11:09 Page 1
SanDwich & FOOD TO GO nEwS
Sandwich food to go news INTERNATIONAL
BOOK
credit: www.bigstock.com/sarsmis
ous i c i l De wich d san ideas pe reci
2016
SANDWICH INNOVATION
SANDWICH DESIGN SUCCESS IS 10% INSPIRATION AND 90% PERSPIRATION
Simon Ambrose Editor of International Sandwich & Food To Go News
Would-be sandwich designers need something special when it comes to winning over judges at the Sandwich Designer of the Year Competition, as this year’s event proved. Simon Ambrose explains “Success is 10% inspiration and 90% perspiration,” goes the old saying by Thomas Edison. That’s certainly as true about designing a top sandwich as it is about anything else. You have to start with a good idea as the kernel of a creation - the rest is fleshing that out and putting together the frills that go with it. It’s certainly true of this year’s Sandwich Designer of the Year, 2 Sisters’ development chef Kim Hartley, who had a ‘eureka’ moment once she’d decided to opt for one of the sponsor’s products – Geeta’s Mango Chutney. She’d previously been impressed with the effects bundt tins create when used as a cake former (she’d seen them displayed the previous Christmas) when suddenly the light bulb flashed and she realized she had the germ of a
good idea, using them in a sandwich context, probably for the first time in the industry. But let her tell the story. “Geeta’s Mango Chutney was the sponsor ingredient and the inspiration, so I decided to go down the Indian route. Luckily for me, many years ago I used to own an Indian restaurant – I’m probably the only nonIndian lady in the UK ever to own an Indian restaurant! “So, that gave me some background knowledge on Indian food and it built from there: but the question
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was what can I do with the mango chutney and give it a twist? “Naan bread seemed to be the right carrier, but it is designed to be eaten hot and soft out of a tandoor oven. Once they go cold, they’re hard and don’t taste very nice. “I thought of doing the naan bread in a bundt cake tin because I really liked the shape of it when I’d seen one before and I kept it in my head for a future occasion. I found some little cute ones and turned it from a sweet traditional 3
SANDWICH INNOVATION
cake into a savoury product. It’s just a case of thinking about things in a different way, and that’s what wins competitions. “So my first challenge was to create a naan bread that was soft and nice to eat cold. There are a number of ingredients you can add in commercial baking that keep products soft, so there’s a few little ‘bits and pieces’ like that, but the actual recipe is going to stay a secret! “I’d visualised the finished product as a three little mini-roll selection pack retailing for £5. I could see them being piled on a cake stand in a sandwich or café with different fillings and customers could choose what they wanted. “I wanted a selection of flavours: a tandoori chicken one as the most popular 4
sandwich filling, but also a vegetarian one (an onion bhaji) and a lamb one – something which doesn’t tend to be eaten cold, but did work in this application and is very popular in Indian restaurants. “As well as the lovely mango chutney, I created a mint and coriander pesto which was spread on the base, along with fresh spinach leaves, and a little red onion and some fresh mango, which complemented the mango chutney really well, and this was used with all three of them. “The recipe actually didn’t take a long time to develop. If something comes to mind in a flash of inspiration then I’ll enter a competition – if it doesn’t, I don’t. It evolves from there but there has to be some spark.”
Interestingly, this was the first time she had entered The Sammies, so not a bad result! Another first-timer in this year’s final was Swanseaborn David Llewellyn of Greencore, who won the Universal Meats Steamed, Diced Chicken Breast Sandwich Designer of the Year category with a splendid Chicken and tarragon Brioche Roll. The Chicken and Tarragon Brioche Roll included a roasted mushroom and thyme brioche, filled with Universal Meat’s steamed diced chicken breast, coated with a tarragon hollandaise and fresh baby spinach. The British Sandwich and Food to Go Association’s Gethin Evans, said afterwards: “The 2016 competition has
Sandwich & Food to Go News Recipe Book
SANDWICH INNOVATION produced some truly epic sandwiches for the final. This year we had several new contestants lined up against some seasoned campaigners. David’s ingenuity was evident from the off with three of his creations making it through to the Final.” In judging the sandwiches, clearly taste, texture and
visual appeal are critical factors but so too are creativity, innovative use of the sponsor product and, critically, commercial viability. Gethin Evans added: “Creating excellence is one thing; making Britain’s best sandwich work in the real world is a real test of ingenuity, creativity and culinary expertise.”
Catherine Lear, a sandwich designer from EAT., a junior one at that time, was another competitor who won on her first attempt in previous years. She won with a stunning toasted Prosciutto and Asparagus Melt. Her winning entry was made using Dell’ami mezza
OVERALL SANDWICH DESIGNER OF THE YEAR:
KIM HARTLEY’S WINNING RECIPE Sandwich Name: Mini Bombay Bundt Bagel Rolls Target Market: Café/Sandwich Bar Description: Home Baked Individual Bundt Tin Bagel Naan Bread Rolls, split & filled with Tandoori Chicken, Lamb or Onion Bhaji, Mint & Coriander Pesto, Fresh Mango, Red Onion, Geeta’s Smooth Mango Chutney, Fresh Coriander Leaves RRP: any 3 for £5 Ingredients: ● Home Baked Bundt Tin Bagel Naan bread roll ● Chicken Tikka,Lamb & Onion Bhaji ● Mint & Coriander Pesto
● ● ● ●
Sliced Fresh Mango Red Onion Spinach Leaves Geeta’s Pomegranate Smooth Mango Chutney ● Fresh coriander Method: ● Split the Bundt Tin Bagel Naans through the middle ● Spread Mint & Coriander Pesto on base
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● Top with Spinach ● Layer with Chicken Tikka, Lamb Tikka or Onion Bahji ● Top with sliced mango ● Sprinkle Red Onion ● Spread lid with Geeta’s Pomegranate Smooth Mango Chutney ● Garnish with fresh coriander leaf in the hole
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SANDWICH INNOVATION sandwich pesto with mozzarella slices, prosciutto and grilled asparagus spears in a sliced sourdough. Her achievement was even more considerable when one considers that at the time she had only worked in food to go for just two years. Catherine said: “I was really on a high for quite some time – it was really exciting. Everyone who was there from EAT. was so delighted as well. The trophy has been on a shelf in the office since then. “My thinking was that I really wanted to focus on something I would like to eat myself really and go back for again. I had to work on keeping a good balance between the flavours, so none of the ingredients overpowered the others.” Interestingly, she helped to win EAT. two Sammies Awards at this year’s final. On the other hand, last year’s Designer of the Year Ben Sibbald, had entered on four previous occasions. A former dancer with the Moulin Rouge, Paris, who started his own sandwich bar in Bath as a serious foodie, who felt he could do better than some of the offers he was seeing in the area. Made By Ben is now one of the best artisan sandwich bars in the UK and over the years he has become adept at sourcing fantastic local product and making brilliant sandwiches. 6
But lest anyone gets blasé, we have to be honest, the competition is definitely a tough nut for anyone to crack – let’s not make any bones about it – but it’s always worth having a go. Unsurprisingly, just two former Sandwich Designers of the Year have won it twice – the ultra-talented Mark Arnold, head of innovation at Street Eats, now one of the judges for the final, and Tom Allen, formerly with Food Partners, who also won in consecutive years. Tom Allen, interestingly, went on to compete and win an award at a similar sandwich design competition held in Australia. It might all sound a bit daunting on the face of it, but the competitions are always great fun – if a little
nerve-racking at times, and there’s always the prospect of winning such a prestigious trophy to hang in your sandwich shop window or office. If anyone is ever in doubt over whether it’s all worth the effort, Mark Arnold has some invaluable advice for would-be designers, and I make no excuse for repeating it from last year’s Sandwich Recipe Book. “We might pretend that it’s no big deal, but that’s codswallop. We’re all aware of the importance of the competition, and we all harbour the secret desire to win the accolade of ‘Sandwich Designer of The Year’. “Would be sandwich designer winners need to plan well ahead, as whatever you enter on paper has to be created in
Sandwich & Food to Go News Recipe Book
SANDWICH INNOVATION the heats, and ultimately what is presented to the judges in the finals. They are strict about these rules, and any changes will result in disqualification, as has been the case in the past. “So just coming up with a good idea and a quirky name is not enough - it has to deliver as well. (I have to say that from personal experience, I do like the quirky names, which can add an element of fun.) “Be confident, but also be prepared for disappointment as well. You just can’t always tell what will catch the judge’s eye. But don’t be put off it you don’t succeed straight away: remember that what doesn’t meet the approval of the panel of judges might find favour somewhere else, as has happened to me in the past.” In previous competitions, our sandwich winners’ inspiration has sometimes resulted in some really radical results. One of the biggest surprises was in 2013 when FSC’s Richard Henderson won with a sweet sandwich, which proved a revelation for the judges. He said afterwards: “The inspiration for my sandwich was that I wanted to do a sweet sandwich as there didn’t seem to be any available. In my mind I had the vision of someone buying a cup of hot chocolate and then having this sweet sandwich with it. “I also felt that I wanted
to show something different, but wanted it to have great flavours and textures: the crispy warm butter brioche with the sweet caramelized apples, the chunky apple sauce and raspberry conserve, helping to really boost the flavours, and the sharpness from the fresh raspberries and the light creaminess from the mascarpone sauce all hopefully coming together to give a lovely eating product.” That search for inspiration may mean scouring the globe for new ideas (the power of the internet), or even picking ideas up when doing some globe-trotting on holidays. One of the best exponents was Elliot Cantrelle from Adelie at that
time. The star of the show that year was without doubt, his Vietnamese Street Food inspired Bahn-Mi, which had so much going for it. Using tofu and soya nut in the Bahn-Mi, with British root vegetables and Vietnamese chutney, to create something that was vegan, gluten free, good looking, textually interesting and tasted great, was something to be proud of, and won hands down in terms of the overall competition. So, wherever you look for your inspiration, whether it’s in a Christmas diplay of cakes made in bundt tins, like our winner this year, or the back streets of a Vietnamese city, don’t be afraid to have a go! We look forward to hearing from you.
Contact:
Editorial: Simon Ambrose Tel:01291 636343 simon-ambrose@btconnect.com Sales: Paul Steer Tel: 01291 636342 paul@jandmgroup.co.uk 2017 competition details: Pam Sainsbury pam@jandmgroup.co.uk www.sandwich.org.uk
Sandwich & Food to Go News Recipe Book
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ROASTED CHICKEN AND FETA PLAIN BAGEL SANDWICH THIN IDEAL FOR A LIGHT LUNCH! Ingredients (Serves 1): ● 1 x plain bagel sandwich thin (45g), sliced in half ● 2 tbsp roasted red pepper houmous ● 5g rocket ● 25g roasted red pepper, cut into chunks ● 65g roast chicken breast, shredded ● 25g feta cheese, crumbled ● A sprig of parsley, chopped Allergy Information: Wheat, gluten, rye, barley, sesame, milk
Method:
1. Spread the bottom of the bagel with some of the houmous 2. Top the houmous with rocket, red pepper, chicken, feta and parsley then the bagel top 3. Serve with the remaining houmous
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Nutrition Information Roasted chicken, Roasted Red Pepper and Feta Bagel Sandwich Thin
Per 100g
Per serving of 200g
Energy in (kJ)
879.9
1759.8
Energy in kcal
210.1
420.3
Fat
9.8
19.6
of which saturates
3.2
6.3
Carbohydrate
15.1
30.2
of which sugars
1.9
3.7
Protein
14.7
29.4
Salt
1.1
2.3
Fibre
1.5
2.9 Sandwich & Food to Go News Recipe Book
EGG SAFETY UPDATE
David Friday, British Lion Egg Processors, explains why food manufacturers should look for the Lion. “A new report by the Government¹s Advisory Committee on the Microbiological Safety of Food (ACMSF) has concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people, which is great news for consumers, retailers and caterers. “The news about runny eggs has been well publicised, however, the draft report also raised concerns about non-UK egg products, highlighting three separate cases involving Salmonella in imported egg products. It also recommends that measures to improve the traceability of egg supplies, especially those within the catering sector, be considered.” The use of British Lion eggs is recommended because the Lion Code of Practice, has effectively eliminated Salmonella from British Lion eggs through a comprehensive suite of measures. The wide-ranging Lion Code of Practice covers the entire production chain and incorporates food safety controls above and beyond those outlined in current UK and EU legislation, and includes: ● ● ● ● ● ●
British guarantee Freshness guarantee best before date stamped on the shell Full registration and traceability of hens, eggs and feed Laying flock vaccinated against Salmonella Enhanced hygiene controls and Salmonella testing Feed controls, including production of feed to Universal Feed Assurance Scheme (UFAS) Standards ● Independently audited to the ISO 17065 standard In addition, the Code of Practice for the Production of Lion Quality Egg Products is the most comprehensive egg processing Code of Practice and adds further, stringent food safety and hygiene reassurance. “To avoid the potential food safety risks associated that may be associated with imported egg products, the comprehensive Code of Practice for the Production of Lion Quality Egg Products incorporates robust food safety controls above and beyond those outlined in current UK and EU legislation, and covers the entire supply chain from breeding flocks to the egg processing plant. So, by specifying Lion Quality you can rest assured that you and your customers will be getting egg products produced to the highest standards of food safety.”
VISIT: WWW.EGGINFO.CO.UK for more information
Geeta’s Pulled Pork Mango Naanwich
Ingredients (serves 10):
●● 1 large joint of pork i.e. Butt or Shoulder ●● Medium sized round Tandoori Naan bread or larger, cut in half Marinade: ●● 2 tbs honey and 2 tbs Worcester sauce ●● 4 tbs Geeta’s Premium Mango Chutney ●● 2 teaspoons smoked paprika ●● 2 tbs olive oil ●● 4 crushed garlic cloves, ½ teaspoon salt and fresh ground black pepper ●● 330 ml cider Slaw: ●● ½ white cabbage, shredded and 4 large grated carrots, 1 small onion, finely sliced ●● 4 tbs white balsamic ●● vinegar and 4 tbs extra virgin olive oil ●● 1 tbs wholegrain mustard
Method: 1. 2. 3. 4.
Score the fat on the Pork. Mix all the marinade ingredients and rub well into the meat. Leave to marinade overnight in a roasting tin. Roast the pork for 20 minutes at 240°C, remove, turn oven down to 140°C. Baste thoroughly, cover with foil and return to oven for 6 - 8 hours to slow roast till tender. Use two forks to pull the meat apart and drizzle with marinade juices. For the slaw, combine cabbage, carrots and onions in a salad bowl. Whisk together the vinegar, oil and mustard and toss into the slaw. Warm the naan bread before filling.
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Jerk Chic ken Sub Co
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• 200g of bo neless and sk inless chicke cooked and n breast, shredded • 2 tbsp of En cona Jamaica n Jerk BBQ • 2 tbsp of m Sauce ayonnaise
To serve
• 2 white brea d rolls, subm arine shape • 1 avocado • 2 handfuls of mixed sala d leaves 1 Stir the Enco na Jamaican Jerk BBQ Sa the mayonna uce into ise then toss in the chicke until fully co n pieces ated in the m ixture. 2 Halve the av ocado and re move the ston Peel and disc e. ard the skin then cut the long slices. flesh into
3 Slice the subm
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Sliced Ciabata
Ingredients:
● 160g Southover shaved or pulled salt beef ● 5g blenders English mustard ● 20g pickled red cabbage ● 10g sliced dill pickle
www.southoverfoods.com
Method:
1. Slice the Ciabatta loaf about 3” width, and then in half 2. Lay 20g of pickled red cabbage on the base
Floury Bap Ingredients:
● 160g Southover shaved or pulled salt beef ● 20g sauerkraut ● 10g sliced gherkin ● 15g Blenders American mustard ● 10g blenders real mayonnaise
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3. Then add 160g of Southover shaved (or pulled) Salt Beef 4. Cover the Salt Beef with Blenders English mustard 5. Cover with 10g of sliced dill pickle
5. Add 15g of Blenders American Mustard to the Salt Beef.
6. And cover with 10g of sliced gherkin.
Method:
1. Slice the floury bap in half. 2. Cover the base with Blenders Real Mayonnaise. 3. Then cover the mayonnaise with 20g sauerkraut. 4. Add 160g of Southover Shaved (or pulled) Salt Beef. 14
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Cauliflower Muffins Ingredients 12 All-butter English muffins 1 Cauliflower head Mild curry powder 100g Melted butter 150g Dubliner cheese 200g Ornua béchamel sauce 150g Grated mozzarella 2 tsp Paprika Method Cut the cauliflower in half and break into individual florets. With a mandolin or sharp knife, cut half of the florets into thin slices lengthwise (saving any left-over bits and the other half of the florets for later). C
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Lightly brush one side of each of the slices with melted butter and lightly dust with curry powder. Place each slice, butter side up, on a baking sheet lined with baking parchment, then roast for 8 to 10mins in a pre heated oven 200°C. For the couscous, place the remaining cauliflower in a food processor and pulse until it resembles couscous.
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To Assemble Cut the muffins in half and arrange the roasted cauliflower slices on the base of each muffin, then top with grated Dubliner. Spread a thin layer of the béchamel sauce on top of each muffin top (to hold the couscous) and then generously sprinkle with the couscous, dust with paprika and finally top with grated mozzarella. Place the tops on the bases, transfer onto a baking sheet lined with parchment, and bake in a pre heated oven 180°C for 5 minutes.
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Mini Meat Bites Cocktail with Zingy Mustard Dressing
Ingredients:
● 10 x 4g. Frozen & Fully Cooked Mini Meat Bites ● Iceberg Lettuce ● Cucumber ● Red and Yellow Peppers Dressing: ● 30 ml Mayonnaise ● 15 ml Tomato Ketchup ● 15 ml English Mustard ● Splash Worcestershire Sauce ● Pinch Cayenne Pepper
www.snowbirdfoods.co.uk
Method:
1. Shred Lettuce and slice Cucumber 2. Microwave the Mini Meat Bites to a core temperature of 72°C 3. Mix together in a bowl the Mayonnaise, Ketchup, Mustard, Worcestershire Sauce and Cayenne Pepper 4. Place salad into two large glasses, spoon over the dressing and place the Mini Meat Bites on top.
Mini Meat Bites Welsh Rarebit Ingredients:
● Your chosen quantity of 4g. Frozen & Fully Cooked Mini Meat Bites ● 2 slices of Crusty Bread ● 2 tbsp. Dijon Mustard ● 175g Mature Cheddar Cheese, grated ● 2 Eggs ● Worcestershire Sauce (to season)
Method
1. Preheat grill and toast the two slices on one side. 18
2. Microwave the Mini Meat Bites to a core temperature of 72°C 3. Add Mustard, and the Egg Yolks to a bowl and beat to a creamy texture, stir in the grated Cheese and a splash of Worcestershire Sauce. 4. Spread the creamy mixture on to the nontoasted side of bread, add the cooked mini meat bites and grill until golden. Sandwich & Food to Go News Recipe Book
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Italian
Chargrilled mini fillets on seeded ciabatta with mozzarella cheese, sun dried tomatoes, and pesto mayo. INGREDIENTS 1 Seeded Ciabatta 15g Pesto Mayo 3 Chargrilled Chicken Mini Fillets 20g Sundried Tomatoes 20g Mozzarella
1. 2. 3. 4.
METHOD Cook 3 of the Big Al’s Chargrilled Chicken Fillets as per pack instructions. Cook the sundried tomatoes on the hotplate for two minutes While tomatoes are cooking slice and toast the ciabatta for an extra crispy bite. Start to build your ciabatta from the bottom up as follows:
Seeded Ciabatta, Pesto Mayo, Chargrilled Chicken Mini Fillets, Sundried Tomatoes, Mozzarella
Big Al’s Pulled Pork has been slow cooked in tangy BBQ sauce. Simply microwave the individually portioned pouch to deliver a mouth-watering dish on demand. INGREDIENTS 1 Big Al’s Pulled Pork Sachet 20g Crispy Onions 1 Spoonful of BBQ Sauce 1 Soft Italian Roll
METHOD 1. Cook the Big Al’s Pulled Pork as instructed. 2. Slice the soft roll down the side, and place the BBQ sauce inside. Top with the pulled pork and crispy onions… delicious.
For more recipes visit www.BigAlsFoodService.co.uk
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Pitta “New Style”
Volys Star UK Tel. 07801 386 488 www.volysstar.be Ingredients: ●● ●● ●● ●● ●● ●●
10 Multigrain petit pain 1 Kilo Volys kebab stamps 1 Tomato 1 Red pepper 1 Large red onion Small tin of sweet corn
●● ●● ●● ●● ●● ●●
Salt Pepper 1 tablespoon of corn oil 250 gr mayonnaise 50 gr Greek yoghurt 3 Sprigs of fresh coriander
Preparation: ●● ●● ●● ●● ●● ●● 22
Cut and lightly bake petit pain Cook kebab stamps in oven as indicated on the packaging Cut & slice the tomato, pepper and onion into small cubes Mix together with the corn and a tablespoon of corn oil and put to one side Now chop half the fresh coriander and mix with the mayonnaise, Greek yoghurt and season Spread the sauce mix on to the petit pain, add kebab stamps and garnish with the vegetable mix and finally the remainder of the fresh coriander Sandwich & Food to Go News Recipe Book