r cpe SANDWICH & FOOD TO GO NEWS
2018
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Sandwich food to go news INTERNATIONAL
You probably know us for our frozen coated poultry, but... Did you know we also supply ingredients for Food to Go, including Ready to Eat pre-cooked Poultry? A trusted source of quality, Moy Park Foodservice is your partner in FTG, from Starters to Desserts! Developed by our in-house Chefs with our Insight and Commercial teams, our products provide convenience and ease of use and are ideal to form the foundations of the perfect meal.
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We have a range of exciting staples and new developments in Poultry, Meat Free and Snacking targeted at the Food to Go industry, such as our Gluten-free Donuts, delicious Taquitos and our vegetarian Beetroot and Goat’s Cheese Burger with Pumpkin Seeds.
Find out how fresh our approach is by contacting us today! Follow the flavour on Twitter @MoyParkFS
www.moypark.com
25/05/2018 14:00
14:00
How to become a
TOP
SANDWICH
DESIGNER Kim Hartley, Business Development Chef at Mission Foods, has joined an elite club of sandwich developers who have won Sandwich Designer of the Year twice. Just what does it take to become an award-winning top developer? Sandwich & Food To Go News Recipe Book 2018
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Sandwich Innovation
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ntil last month only two former Sandwich Designers of the Year had won the competition twice – Mark Arnold, head of innovation at Street Eats, 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. He now works in Australia. Kim Hartley’s latest win wasn’t consecutive –she had a year off from competitions in between – but it nevertheless represents a fantastic achievement. With literally thousands of would-be applicants and regional competitors, she really is the best of the very best. Are we talking ‘humble’ sandwiches here – the soubriquet the sandwich is so often mistakenly given? Far from it: her offering was typically complex and required a lot of planning and preparation. DEVELOPING THE WINNING SANDWICH? “This time round for me was very different, as obviously I’m working for a flatbread company. I had to get my head round what type of flatbread is on trend, and I decided to go for a Mediterranean gozleme, traditional Turkish streetfood. It’s not in the Mission range at the moment but it potentially could be. Doing research is part of my role and this is very popular in Turkey and Cyprus. I travel a lot there and the internet is a very powerful tool as well. “It seemed the right thing to do was to team it with the beetroot hummus and make it a vegan product. A traditional gozleme has yoghurt added to it, which stops it from going so crisp, so my first job was to change to having a vegan yoghurt in the dough – I used a coconut cream instead of a dairy. “I added amaranth seeds to it as well – the seeds are very much on trend and I think they’re going to be the next super-seed like quinoa. I added it mainly from a textural point of view. The challenge for a chef with a vegan dish is
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to get some texture in there and avoid a samey in-the-mouth feel, so adding the seeds added crunch and texture. “From a filling perspective, in my head I was in the streets of Turkey smelling wonderful charcoal grilled kebabs, and I thought it be wonderful to try and create a vegan product that had those aromas and tastes, but without the meat. I added a vegan ‘lamb’ which had all the flavours, herbs and spices that you would expect, but it’s made from soya and pea protein. It has the texture of lamb as well, and it was as near as I felt I could get to the real thing. “That was teamed with a vegan diary-free Greek cheese that was crumbled over the top, and that was coconut-based. A lot of vegan food Sandwich & Food To Go News Recipe Book 2018
Sandwich Innovation
bread but not made it fresh. I took raw dough to the final and cooked it fresh there. If I’m doing something I do it right and it helped that I had made the dough the day before. “Obviously bread dough is alive because of the yeast and at a certain point it dies. So I made several batches, to be on the safe side. I kept some fresh in the fridge and had some in the freezer, which I got out in the middle of the night. I travelled down to London with a bag full of dough, all at different temperatures, so I could chose which one I wanted when I got there. A lot of work did go into it. “There were some fantastic chefs there – the standard was incredible, even from the regional heats. There was a lot of interest and there had been a phenomenal amount of entries. With so much competition you had to be a little bit ahead and think how can I wow the judges? “Were there any unexpected hitches? No, it was all plain sailing. The gods were with me without a doubt. The oven worked, the dough was fine, and everything worked great. It could have been a disaster taking raw dough down there; it was risky.”
has coconut in it and it’s difficult to mask the coconut flavours, so I marinated the cheese for several days in a really good Greek olive oil and some garlic as well, so it had a lovely texture. “It had fresh peas, baby spinach, fresh mint and coriander encased inside. To finish it off I deconstructed a baklava - the traditional sweet made of nuts – and made a crumble of that with roasted and salted pistachios with cinnamon and orange oil in it as well. Yes, there’s a lot of components, but once you have everything laid out it’s very quick to assemble. “I got up at 2.am before the cook-off to make the dough fresh. I think this might have been something that set this apart from the other chefs. There were others who had baked Sandwich & Food To Go News Recipe Book 2018
£5,000 PRIZE Many competitors look good on paper, with a significant development pedigree, but here’s an extra element to the competition that really sorts the sheep out from the goats: working in front of a panel of judges and an audience. Nerves can play a big part and only those with a cool head do themselves justice. When you’ve got a £5,000 prize to content with, it’s another additional factor to get the adrenaline going … and the hands shaking. While it might all sound a bit daunting on the face of it, the competitions are also great fun – and very prestigious to have on the CV. If anyone is ever in doubt over whether it’s all worth the effort, Mark Arnold has some invaluable advice for would-be designers. “We might pretend that it’s no big deal, but that’s codswallop. We’re all aware of the importance 5
Sandwich Innovation
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 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.” 6
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, formerly with Adelie, who now has his own sandwich shop in Northampton. ‘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 display of cakes made in bundt tins, like our current winner two years ago, or the back streets of a Vietnamese city, don’t be afraid to have a go! We look foward to hearing from you.
Sandwich & Food To Go News Recipe Book 2018
eetroot and B ss le ck ro B d an y ve Har & Overall ry o eg at C us m um H y Rosemar Winner 18 20 r ea Y e th f o r ne ig Sandwich Des COMPETITOR: Kim Hartley – Mission Foods SANDWICH NAME: MAKE NO BONES – Gozleme (Vegan) Turkish Street Food Toasted Sandwich Target Market: High End Cafe / Casual Dining Resaturant RRP: £5.00 INGREDIENTS: • 50g Harvey and Brockless Beetroot and Rosemary Hummus • 100g Home-baked Kiwicha seed Yufka flatbread • 50g Turkish spiced vegan ‘lamb’ • 15g Crumbled vegan ‘feta cheese’ • 8g Baby spinach leaves • 10g Minted fresh peas • 15g Pistachio, orange & cinnamon Baklava crumb Sandwich & Food To Go News Recipe Book 2018
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Goat’s Cheese, Onion Chutney, vine Tomato & Baby Kale Sandwich VEGAN
Ingredients
4 slices Wholemeal bread 8g Unsalted butter 6g Baby Kale Leaves 15g Baby spinach leaves 70g vine tomatoes, (approx. 10 slices) drained on kitchen roll 90g Goats cheese (approx. 12 slices) 60g Geeta’s Onion Chutney 20g mayonnaise
Method
1. Apply butter and mayonnaise on both slices per sandwich 2. Then add ingredients in this order onto bread: Geeta’s Onion Chutney, Goats cheese – 6 slices/sandwich, vine tomatoes, baby spinach, baby kale. Finally close with other slice of bread. 3. Serve and enjoy with your favourite sanck and drink
ROMAINE CALM & LETTUCE HELP
WEBELEAF IN FRESH WITH ALL YOUR SALAD NEEDS We look to work closely with our partners to build long term and collaborative relationships, supplying freshly prepared and innovative produce that our customers love and we are proud of! Email us at hello@afproduce.co.uk
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THE
ULTIMATE CORONATION CHICKEN SANDWICH
F
lavour hunters be aware - leading seasonings house Unbar Rothon is crowning its centenary celebrations with a right royal recipe for the ubiquitous Coronation Chicken Sandwich. To enhance your chosen base of two slices of malted brown bread (or white or free from) with your generous helping of shredded or diced cooked chicken and sultanas, Unbar Rothon’s experienced and innovative team of food scientists has developed the magic ingredient with which to make yours The Ultimate Coronation Chicken Sandwich. Specially formulated to add a new and exciting dimension to this ubiquitous all-time favourite, Unbar Rothon’s unique curry powder has been deliciously blended with mayonnaise and mango chutney. Add this to the chicken and sultanas and mix gently until the chicken is completely coated.
With both slices of bread freshly buttered layer your Coronation Chicken Sandwich mix on top of one slice, sprinkle with a handful of baby leaf salad and top with the second slice. Then carve the sandwich in half, across the middle or stylishly corner to corner and look forward to enjoying all the profitable repeat business this flavoursome all day classic will generate.
INGREDIENTS
• Unbar Rothon curry powder • Cooked chicken, shredded or diced • Sultanas • Mayonnaise • Mango Chutney • A handful of baby leaf salad • Two slices of bread • Butter or spread.
www.unbarrothon.co.uk
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switch up your mayo game! tuna mayo, roast chicken, chip butty, cheese & Onion, blt, avocado, egg, add a modern twist to the classic sandwich
NOT ALL EGG PRODUCTS ARE THE SAME! • British guarantee • Defined processing standards • Independently audited code • Peace of mind
WHY TAKE THE RISK?
British Lion Egg Products are produced to an independently audited, world-leading Code of Practice ensuring that the products you receive are produced to the highest standards of food safety. 12
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Sandwich & Food To Go News Recipe Book 2018
Sandwich & Food To Go News Recipe Book 2018
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RECIPE SUGGESTIONS
Pork Carnitas
Slow Cooked Pork Carnitas with Lettuce, Red Onion and Apple Sauce on a Fresh Ciabatta
TM
Chicken Tinga & Black Bean Mexican Salad Chicken Tinga with Mexican Black Beans, Avocado, Cucumber Tomato and Lettuce
Barbacoa Beef & Bean Burrito
Barbacoa Beef Burrito with Mexican Black Beans, Pink Onions, Seasoned Rice and Roasted Salsa
Texture and Flavour is all in the Cooking At Dawn Farms we are proud to be the industry leaders in food safety, sustainability and insight-led product development. At our Science & Innovation centre we have mastered the art of sous vide cooking in our new ‘Street Food Collection’. This range brings the flavours of street food alive in a ready to eat and reheat format for pizza, sandwich and prepared meals. These are only some of the ingredients that make us great, and we believe that great ingredients make great food.
To discover more of our great ingredients, visit www.dawnfarms.ie FO O D SA F E T Y + I N N OVATI O N + S U S TAI N A B I LIT Y
Chargrilled and Marinated Vegetables Pesto, Tapenades and Vegetable PurĂŠes Semi/Sun Dried Tomatoes Mushrooms and Truffles Olives
Start your sandwich with Encona, a wide variety of delicious sauces inspired by authentic flavours from around the world.
enconasauces.co.uk
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Sandwich & Food To Go News Recipe Book 2018
16/05/2017 17:00
17:00
P R O T E I N F O R S A N D W I C H E S , W R A P S , PA S T Y A N D P I E F I L L I N G S , P I Z Z A T O P P I N G S , PA S TA D I S H E S , S A L A D S A N D R E A D Y M E A L S
Steam cooked chicken breast – sliced
Steam cooked chicken breast fillets – whole
5mm slices, IQF frozen and packed in 10kg cases (4 x 2.5kg)
Premium tuna chunks in brine
Steam cooked chicken breast – diced
Available in 10mm, 13mm and 19mm cubes, IQF frozen and packed in 10kg cases (4 x 2.5kg)
4 x 3kg foil pouches (2.85kg drained) minimum 70% chunks
Whole, steam cooked, skinless chicken breast fillets, without inner fillets, graded 90-110g or 100-160g IQF frozen and packed in 10kg cases (4 x 2.5kg)
Sweetcorn in brine
Whole sweetcorn kernels in brine packed in 3 x 4000g foil pouches (3000g drained)
Roasted shredded duck Boneless, skinless, shredded duck meat, deep frozen in 10kg cases (10 x 1kg)
Steam cooked chicken breast – thick cut shredded
Chicken Tikka slices Roasted, tikka marinated chicken fillets, 5mm slices IQF frozen and packed in 10kg cases (4 x 2.5kg)
Roasted chicken slices Roasted, skinless chicken fillets, 5mm slices, IQF frozen and packed in 10kg cases (4 x 2.5kg)
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Shredded steam cooked chicken breast fillets, IQF frozen and packed in 10kg cases (4 x 2.5kg)
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EXPRESS YOURSELF IMPRESS YOURSELF CREATING A WOW
MIXED VEGETABLE LINGUINI PANINI INGREDIENTS: ● (2104218) PRE-GRILLED, PRE-SLICED, WHOLEMEAL PANINI ● COURGETTE ● CARROT ● BLACK OLIVE TAPENADE ● ROASTED TOMATO COMPOTE ● PERCORINO CHEESE METHOD: Creating Courgette & Carrot Linguini: ● The easiest method is to use a spiralizer - begin by trimming the ends of the carrots and courgette, depending on your preference you can keep the skin or peel it off. Align the courgette and carrot so the ends meet the blade to create the long curly strands. ● Don’t have a spiralizer? Never fear, use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the courgette. You’ll end up with wide, fettuccine-like slices. Or use a grater, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid. ● Toss the courgette and carrot linguini in a little olive oil and season. Preparing the Panini ● Conveniently our Wholemeal Panini is pre-sliced, simply open and spread the roasted tomato compote and black olive tapenade and top with the courgette and carrot linguini. ● Top with shaved Percorino cheese and heat to serve - as our Panini is pre-grilled this can be heated under the grill for 3-5 minutes or in the oven for 4-6 minutes. 2104218 PANINI WHOLEMEAL PRE-GRILLED PRE-SLICED Fully baked, pre-sliced (hinge sliced) and pre-grilled wholemeal demi baguette panini. Ready to fill and grill. 110 G
DEFROST 22°C • 30’
21 CM
BAKING 200°C • 4-6’
55 PCS C/S
GRILL 220°C • 3-5’
l
COLDWATER PRAWNS PRAWN COCKTAIL BAGUETTE INGREDIENTS Time: 30 min. Servings: 10
2 lbs of coldwater prawns 3 wholegrain baguettes 1 head of romaine lettuce 4 tomatoes 0.5 cup of mayonnaise 0.5 cup of creme fraiche 1 lemon Salt & pepper
COOKING INSTRUCTIONS Mix and stir the mayonnaise and creme fraiche into a dressing, season it with lemon juice, salt and pepper. Clean and peel the lettuce into leaves and slice the tomatoes. Carve the baguettes and garnish them with leaves of lettuce. Add the dressing and coldwater prawns on top. Finish with some tomato slices and serve straight after.
Tip - Add some boiled white asparagus to compliment the delicate flavour of the prawns
Explore our recipes and products on www.royalgreenland.co.uk/foodservice--gastro
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Sandwich & Food To Go News Recipe Book 2018
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FOLLOW THEITH FLAVOUR W MOY PARK ICE! FOODSERV Moy Park Foodservice is proud to work with some of the high street’s best known players... from innovative healthy fast casual to traditional QSRs and Independents; our relationships help
support Britain’s daily on the go eating. Our products allow menu innovation covering options such as meat free and gluten-free; as well as traditional dishes such as burgers and sides.
Serve our delicious, crispy Chickwhich in toasted sourdough with salad and pesto mayonnaise for a quick and easy any-time snack...
Our Vegetable Tempura are a great alternative to fries or other traditional sides! Serve with soy sauce and wasabi for a true Japanese on-the-go snack suitable for vegetarians...
Buttermilk Chicken Wings are great with a sweet & sour tomato chutney and crudités...
Finally, for something sweet, jazz up our mini doughnuts by serving them skewered through straws both in warm and hot drinks...
Find out how fresh our approach is by contacting us today!
Follow the flavour on Twitter @MoyParkFS www.moypark.com
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30/05/2018 17:01
WE’RE READY... At Dawn Farms we offer a full product solution for cooked and fermented meat ingredients across pizza, sandwich and prepared meal sectors. We are proud to be the preferred supplier to the world’s leading food brands and are considered to be the industry leaders in food safety, sustainability and insight-led product innovation. We put the customer at the heart of everything we do, which is why for your convenience all our products are fully cooked and ready-to-eat.
FOOD SAFET Y + INNOVATION + SUSTAINABILIT Y
GLOBAL
STANDARDS
Visit www.dawnfarms.ie to discover the ingredients that set us apart.