Sandwich & Food to Go News Recipe Book - 2019

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2019

BOOK

Sandwich food to go news INTERNATIONAL

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RECIPES

The route to the top for

SANDWICH DESIGNERS What makes a top sandwich designer?

Simon Ambrose looks at some of the of influences on current and previous winners n etitio comp Year the of ner Desig wich the Sand

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here were unusual scenes at this year’s Sandwich & Food to Go Designer Grand Final which took place at the Royal Lancaster London Hotel on Thursday 9th May 2019.

For the first time in the competition’s history the judges decided to award the Sandwich Designer title to two thoroughly deserved winners – sandwich developers Sophie Whyman from Adelie Foods and Greencore’s Megan Fallows.

Megan Fallows from Greencore hit the spot with her Cauli Cheese Toastie, based on her grandmother’s recipe. All the judges were wowed by the taste and innovative use of the Jarlsberg cheese in the toastie.

Sophie Whyman’s Pear of Stars used the New York Bakery Star Bun to create an innovative sweet sandwich that left the judges hungry for more with her delicate mix of sweet flavours.

This was a hard fought final and the journey through the regional heats was almost as tough. So what was it that gave our winners the edge? And looking back, do any share any common influences with other past winners. The answer has to be a resounding yes, with family (usually mum) and also travel abroad playing a big part in shaping a top designer’s background.

Mums or grannies in particular, seem have a huge role to play in passing on skills and inspiring sons and daughters. I’ve yet to hear a dad mentioned as a positive influence, but only a question of time one hopes!

Sandwich & Food To Go News Recipe Book 2019

Megan told us: “My dad’s mum (mammar) used to make amazing Sunday dinners and the best cauliflower cheese. For me the best thing about her cauliflower cheese was the crispy, burned edges, stuck to the side of the dish and that was something I really wanted to get into my product.

“The idea was to take something really humble and relatable as a food and give it a twist – hence the cauliflower bread, rather than a traditional sourdough for a toastie. I’m a great believer in using simple ingredients and doing them right, using their own natural flavours.

“I’d made the cauliflower bread before in the past and I decided to use it to make into the best cauliflower cheese toastie I could do. Then using the Jarlsberg cheese created almost a kind of fondue melt as the cheese sauce for the cauliflower – it was like silk, really brilliant.

“The cauliflower bread, grilled with a bacon butter worked as a really tasty carrier against the creamy cauliflower cheese filling. Then the crunch from the chargrilled broccoli and a sprinkling of smoked bacon lardons created an interesting textural mix.

“The idea grew organically. Rather than sitting down with a pen and paper to work it out, ideas kept coming to me. It took about two weeks of thinking it over and adding new elements until I was happy with it – I actually entered four products altogether, so there were other things too I was working on.

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RECIPES

“Oddly enough, the cauliflower toastie nearly didn’t make it in at all! It looked like I was going to have to leave it out at one point, but then someone dropped out of the heats and I was able to enter it at a late stage - I was really pleased about that because it was my own personal favourite product.”

For Sophie, both travelling abroad and her mother were major influences. She told us: “I’ve taken a lot of influences from the people I’ve worked with during my travelling. One of the most influential for me was a head chef in New Zealand who really liked creating lots of different fusions of flavours. She loved cooking with fruit in sweet and savoury food – so I took my inspiration for the poached pear from her.

“I was also inspired by my darling mother, who taught me how to cook from a very young age. When I was a child she was cooking every night and as a female and daughter you are inspired to be like your mother. I hoped I would make her proud by winning this and when I told her, she was like ‘OMG, I just can’t believe it!.’ Female chefs in general really provide a lot in the food industry and have a lot of good values, I think.

“I also have a really sweet tooth, so I really enjoy trying sweet things, so that was also an inspiration.

“It took me about an hour in total to out the recipe together. I knew I wanted to create a sweet product because of working with the sweet brioche bread. It inspired me right away because the idea of doing a dessert sandwich is quite novel and new, so I thought I would channel that.

“The rest of the elements just came together. I knew I wanted to do a poached pear with amaretto to give it a foodie, indulgent aspect, as an adult treat.

With the custard I was feeling nostalgic, thinking back to school dinner peaches and custard, as well as the toffee. The maple syrup pumpkin seed brittle was inspired from my New Zealand experience where we did a lot of cooking with maple syrup.

“I also aimed to have the right textures and bit of sour tang from the lemon cream cheese, as well as the sweet.

“I pretty much stuck with my original formula … it didn’t change that much after I’d come up with the original conception.”

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World influences now truly play a massive part in sandwich design. Sandwiches come in a huge variety of innovative formats and carriers, with ingredients from around the world, and developers, it seems, never really switch off, checking out new sandwiches and ingredients even when they’re on holiday.

No one has exemplified this more than Kim Hartley, Business Development Chef at Mission Foods, who pulled off the amazing feat of winning Sandwich Developer of the Year for a second time last year.

Her winning entry was a product she’s seen in Turkey: a Gozleme, Turkish street food toasted sandwich using beetroot and rosemary hummus, home-baked kiwicha seed Yufka flatbread, Turkish spiced vegan ‘lamb,’ vegan ‘feta cheese’, baby spinach leaves, minted fresh peas, pistachio and orange & cinnamon baklava crumb.

As this shows, sandwiches have become increasingly sophisticated in recent years, reflecting relentless consumer expectations for something different, as well as having to meet current trends such as health and wellness, vegan and vegetarian.

I asked Kim to reflect on her win last year and how difficult the achievement had been and she said emphatically: “The market has definitely changed.

Consumers are now demanding far more than a chicken or prawn mayonnaise sandwich. There’s always that core element of habit but they are more sophisticated and with the global street food trend that we’re all embracing, it’s a really interesting and challenging time for developers.”

Sandwich & Food To Go News Recipe Book 2019

RECIPES

SANDWICH

DESIGNER

OF THE YEAR 2019

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ith chefs participating from across the UK and inspiration taken from around the world, this year’s competition was intense with a smorgasbord of flavours used in the stunning sandwich creations. The chefs competed across six different categories with some exciting recipes.

In the Royal Greenland MSC Cooked and Peeled Cold Water Prawns category, healthy eating was definitely on the agenda with some fresh twists and innovative use of carriers like wraps. Sam Browne’s Shredded Duck category took on a real oriental flavour with some wonderful Japanese-inspired recipes.

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No such thing as plain old chicken in H. Smith’s Shredded Chicken category with many of the sandwiches taking on an international feel with Thai, Kiev, Italian and Mexican sandwiches impressing the judges.

Norseland’s Jarlsberg proved its versatility whether melted as a breakfast sandwich or used as a tasty topping and New York Bakery’s Star Bun enabled our chefs to get really creative with even ice cream as a chosen filling. New for 2019, the Applewood Free From category really showcases how this dynamic industry is changing with some really healthy and innovative product used in the vegetarian lunch pots.

It was a tough job for the judges having to eat their way through 30 sandwiches and lunch pots and with so much creativity on show, choosing a winner was an arduous task, so it was an executive decision to name two winners for 2019.

Sandwich & Food To Go News Recipe Book 2019

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

on

Preparati time:

15 min Persons:

10

TURKEY RASHER BRUNCH

Ingredients ■ ■ ■ ■

Smoked Turkey rashers : 30 slices ■ Eggs: 10 Sourdough bread: 10 slices ■ Vine tomatoes: 3 sprigs Lettuce: 100 grs ■ Avocado: 3 ■ Lemon: 1/8 Olive oil ■ Pepper & Salt

Method

1. Place the tomatoes on a baking tray , season with salt and pepper and add a sprinkle of olive oil and put into a pre heated oven for 5 mins at 180 C. 2. Grill the turkey rashers turning occassionally 1-2 mins 3. Poach / Fry eggs 4. Toast/Bake bread until Golden Brown 5. Cut Avocado into Brunoise, sprinkle with lemon juice and season with salt and pepper 6. Serve and Garnish with Lettuce.

www.volys.be Retail and Wholesale: Graham Hibbs Tel. 07801 386488 graham.hibbs@volys.co.uk Food Service & Industry: Shaun Slipper Tel 07884 027645 shaun.slipper@volys.co.uk

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Fresh herb orzo pasta with chilli and garlic prawns A fresh zesty lemon and herb orzo pasta, topped with flavourful chilli, garlic and paprika coated prawns, crisp red pepper and asparagus. A light, healthy and vibrant lunch solution.

Ingredients ■

50 g Pasta Foods’ Orzo

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50 g Prawns

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30 ml Olive Oil

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6 g Chilli, finely diced 4 g Garlic, finely diced

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0.5 g paprika

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1 g Salt

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20 g Red Pepper, finely diced

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20 g Asparagus, whole 15 g Parsley, finely chopped 5 g Dill, finely chopped 5 g Thyme, finely chopped 10 g Basil, finely chopped 2 g Lemon Zest 10 ml Lemon Juice

+44(0)1493 416200

Method 1. Bring water to the boil add and cook Pasta Foods’ orzo for 8-9 minutes.

2. Mix 10 g of parsley, dill, thyme and basil in a bowl with lemon zest and lemon juice and half of the Olive Oil. Add drained orzo and mix thoroughly 3. Steam asparagus set aside.

4. Add rest of Olive Oil into a frying pan on a medium to high heat, add chilli, garlic, paprika, red pepper and prawns, until garlic and chilli have softened slightly, and prawn have become pink. Add asparagus for the last minute.

5. Season with salt, pepper and add rest of the chopped parsley.

6. Serve orzo topped with chilli and garlic prawn mix.

enquiries@pastafoods.com

Forest Way, Norwich NR5 0JH, United Kingdom

BRITISH MANUFACTURER OF QUALITY DRIED PASTA & SEMOLINA

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AGRIAL SANDWICH & FOOD TO GO NEWS AD.pdf

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09/04/2019

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Tuscan Flat Bread, pre-sliced Focaccia sandwich with thick layers of mortadella & provolone cheese and some finely sliced ham and a salad of black olives tappenade with (marinated) carrot, celery and garlic Description – preparation: Based on the classic “Muffuletta sandwich”, created in 1906 by Salvatore Lupo.

The black olive salad can easily be made with the pickled “giardiniera” Italian relish available at Italian food stores and wholesalers… just chop finely the pickled vegetables, black olives and garlic and let it rest in the cooling overnight for more taste.

45 Knowsley Street, Bury, Greater Manchester BL9 0ST Tel: +44 161 765 33 00 Email: SalesUK@llbg.com

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BEST SELL

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TIKKA BIRYANI KEBAB

By Kim Hartley, Mission Foods’ Development Chef and British Sandwich Designer of the Year 2018

Ingredients

Method

Mission Wholemeal Wheat Flour Tortilla

1.

60g Tikka marinated chicken or paneer

Warm the tortilla in a dry frying pan, oven or grill for 30 seconds on each side

2.

Spread raita over the wrap

3.

50g Roasted red peppers & red onions

Pile hot rice along the middle of the tortilla and top with spinach

4.

Add the cooked tikka pieces, peppers and onions

5.

Sprinkle with chopped coriander and chillies (if using)

6.

Roll up like a burrito and cut in half

7.

Serve with lime wedges and extra raita

80g Cooked turmeric Basmati rice

50g Yoghurt & mint raita 12g Spinach leaves Fresh coriander

Fresh chillies (optional)

Visit MissionFoodservice.co.uk for more recipe inspiration 8504_1 - Mission - Food to Go - HP.indd 1

21/05/2019 16:31

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DUCK FEATURE Roasted duck meat pieces Boneless and skinless Packed 10 x 1kg - 10kg case (Halal slaughtered)

Roasted duck halves 600-650g boneless skin on Packed two portions per bag - 16 bags per 10kg case (Halal slaughtered)

Aromatic shredded duck meat boneless Packed 10x1kg - 10kg case

FULLY COOKED READY TO EAT AUTHENTIC TASTE EXTREMELY VERSATILE w w w. h s m i t h p l c . c o m

For more information, call our sales office on

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1708 87 88 88

STEAK SANDWICH WITH GEETA’S SMOOTH PREMIUM MANGO CHUTNEY How to make: 1. Slice a sourdough bun in half and spread mayonnaise on both sides 2. Add lettuce to one side of the bun 3. Stack 2 slices of steak on top of the lettuce 4. Add a healthy dollop of Geeta’s Smooth Premium Mango Chutney on top Tip: Geeta’s Smooth Premium Mango Chutney is also delicious as a side condiment with your steak!

All you need is Geeta’s. For over 25 years she’s been using the very best, all natural ingredients to create what we consider to be the most authentic, tasty and premium range of Indian chutneys available today.

So whether you’re Toasting in Torquay, Spreading in Spalding or Mixing in Manchester, do it with Geeta’s Premium Chutneys.

For more info, call us on 020 8450 2255 or email us at trade@geetasfoods.com

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Grumpy

Pigs Crispy bacon - grilled streaky - crispy bits

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For more Info please contact 01992 307627 Sales@foodconnextions.com www.crispybacon.co.uk