Take Stock Magazine - July/August 2014

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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©2014 The Coca-Cola Company. “Coca-Cola” , “Coke” , “Diet Coca-Cola” , “Diet Coke” , “Coca-Cola Zero” , “Coke Zero” and the “Dynamic Ribbon device” are registered trademarks of The Coca-Cola Company.

Visit us online

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

wa

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Kenco Smooth Refill bag 650g

rds Cl

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POINT

DONATED

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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

Cif is a registered trademark of Unilever

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

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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.

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Watch your summer food sales soar with...

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