Stir it up issue 2 - Country Range · 2017. 9. 12. · JULY/AUGUST2008 Stiritup 03 Stiritupcontacts...

StiritupJULY/AUG

2008THE MAGAZINE OF THE COUNTRY RANGE GROUP£1.50

COOKING WITHOLIVE OIL

SALES BOOSTFOR BRITISH

GRUB

THE SMOKING BANONE YEAR ON

LEADING LIGHTSWITH ALDO ZILLI

INCLUDES YOUR PROMOTIONS SUPPLEMENT

No oil added.No restrictions. Just pure potato.

McCain Foods (GB) Ltd, Havers Hill, Scarborough, North Yorkshire YO11 3BS T: 01723 584141 E: [email protected] W: www.mccain.co.uk/foodservice

McCain Alternatives Purely Potato are simply peeled, sliced, water blanched and frozen. And that’s it.

• Versatile – use them as sides, ingredients or toppings • Three cuts – wedges, slices and dice• Trialed and approved by caterers and pupils

It’s all good to know.To arrange for one of our sales advisors to deliver a free sample, visit www.mccain.co.uk/foodservice or call us now on 0800 146573 referencing Alternatives.

Chicken wrap with oven baked herby potato wedges

Fillet of Salmon with sliced potato gratin and green beans*

Chicken Bravas with potato dice and broccoli

*Subject to compliance with present Food Based Standards

JULY/AUGUST 2008 Stiritup 03

Stiritup contactsEDITOR Janine [email protected]: 01282 611677

DESIGNER Richard SmithTelephone: 01282 611677

PUBLISHER Practical PublishingTelephone: 01282 611677

ADVERTISING Mags [email protected]: 01282 611677

SUBSCRIPTIONS Olivia [email protected]: 01282 694691

04 The Soapbox and Your Letters

05 News from Country Range• Cooking with Olive Oil

• Culinary delights from thegarden of Eden

10 Food and Industry News• Sales Boost for British Grub• Interactive chef cards forallergy sufferers

• EU ‘may protect’Cumberland sausage

13 Education News• Hotel chef goes back to school• Website for school chefs

Promotions Supplement- including your local supplierinformation and special offers

15 Leisure News• All Smoke and No Fire?- Industry chiefs say only a fewfingers burnt by ban

17 Health &Welfare News• Radio star’s cookbook forcancer sufferers

19 My Signature Dish• John McCririck’s recipe for StoneCrab Claws Miami

20 Leading Lights• with Aldo Zilli

22 Advice from the Experts• Outdoor Eating

Sales boost forBritish Grub 10

My Signature Dish 19by John McCririck

Culinary Delightsfrom the Gardenof Eden 08

Don’t you just love the summer?Everyone just seems to be in a muchbetter mood and, more importantly,they want to venture out for lunchor dinner.If the weather’s good, there’s nothinglike a leisurely lunch in the sunshineor a romantic dinner in the warmevening air.Many caterers have already createda wonderful outdoor eating area fortheir customers. If it’s something youwould like to do but are not sure howto go about it, then our Advice fromthe Experts column this issue is wellworth a read (page 22).As the holiday season is upon us, wetake a look at how the catering teamat the Eden Project in Cornwall copesat this time of year, and we’ve alsobeen looking at the impact of thesmoking ban - one year on.TV chef Aldo Zilli is our Leading Lightthis month and horse racing punditJohn McCririck shares his SignatureDish with us on page 19.

Enjoy!

contentsEditor’s Letter

04 Stiritup JULY/AUGUST 2008

Round the U-bendTaking land out of food productionfor fuel when people are starvingand the poor are having to pay 80per cent of their income for foodis a crazy state of affairs, and let metell you - the oil is not running out.We may yet see a reversal ofbio-fuel policies. The Chinesegovernment has suspendedproduction of ethanol because of

its effect on food production andfood prices.Closer to home, I would like topropose some relevant U-turns.Get rid of the smoking ban thenwe don’t need patio heaters. Get ridof the supermarkets then we don’tneed the plastic bags or the plasticpackaging or the fuel to drive there.And, of course, get rid of the politicians!

Our concern about emissions has led to some spectacular,knee-jerk policies which may cause more harm than good.

Cooks CalendarJULY

The Soapboxby Roger Rant

Tanners havethe ice creammarket lickedIt is yet another Stir it upscoop… five copies ofthe Tanner brothers’ coolnew book - Ice Cream - togive away.

From sweet sorbets to daringdelicacies like goats cheese andbalsamic ice, you will find 30tongue-tingling recipes to follow. Thetop telly chefs, Chris and James, whotrained with the Roux brothers, haveinvented an innovative array of tastes,ranging from simple flavours such asStrawberry Clotted Cream to Mapleand Lavender flavoured ice cream.Chris told us: “We are really excitedabout this book, and hope it inspireschefs and caterers everywhere to trysomething a little different.”To be in with a chance of grabbing acopy of the boys’ book, please answerthis question correctly:

Which other two world-renownedchef brothers did the Tanner boysfamously work for?Closing date for entries: 15 September2008. You can email your answer [email protected] send your answer, along with yourname, address and contact telephonenumber, on a postcard to:Stir it up competition (Ice Cream)Country Range GroupLomeshaye Business CentreTurner Road, Nelson, LancashireBB9 7DR

Please see ourwebsite forterms andconditions.

8th - 10th THE GREAT YORKSHIRE SHOWHarrogatewww.greatyorkshireshow.co.uk

9th - 11th LOCAL AUTHORITY CATERERSASSOCIATION (LACA)CONFERENCE AND EXHIBITIONHilton Birmingham Metropolewww.laca.co.uk

28th - 30th THE UNIVERSITY CATERERSORGANISATION (TUCO)University of Brighton,Eastbourne Campuswww.tuco.org

NO EVENTS IN AUGUST

5th - 21st SEAFOOD FORTNIGHTPromoting the health benefitsof eating sustainably sourcedseafood twice a week, toconsumers all over the UK.www.seafish.org/2aweek

6th - 7th ORGANIC FOOD FESTIVALBristol Harboursidewww.soilassociation.org/festival

11th - 12th NACC (NATIONAL ASSOCIATIONOF CARE CATERING)CONFERENCE & EXHIBITIONThe Hilton Birmingham,Metropole Hotelwww.thenacc.co.uk

19th - 28th THE YORK FESTIVAL OF FOODAND DRINK 2008The festival runs for 10 daysto celebrate all the very bestin Yorkshire, regional andworld food.www.yorkfoodfestival.com

20th BRITISH FOOD FORTNIGHT- Oct 5th The seventh British Food

Fortnight is a nationwide eventcelebrating the diverseand delicious range of foodthat Britain has to offer.www.britishfoodfortnight.co.uk

6th - 8th THE RESTAURANT SHOWTRADE SHOWdedicated to the restaurantindustry, Earls Court, London.www.eco.co.uk/visitors

23rd CRAFT GUILD OF CHEFSGRADUATE AWARDS BLACKTIE FUNDRAISERwww.craftguildofchefs.org/d-industry.php

28th - 30th COMBINED SERVICESCULINARY CHALLENGE (CSCC)Sandown Park

AUGUST

SEPTEMBER

OCTOBER

SEPTEMBER (cont.)

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News from Country Range

Bee a honey,

Honey!There’s a growing movementto use honey in cooking andit is now extensively used bycontemporary chefs in a widevariety of dishes.Here are a few tips on how honeycan be of benefit to you andyour cooking:

• Honey is an ideal way tostart the day as it is naturallyenergising and is deliciouson toast, yoghurt or oncold cereals.

• The sweetness of honey ideallycounteracts the spiciness ofchillies, peppers, garlic andspices used in stir fries.

• Honey adds flavour tosauces and salad dressings,counteracting the sharpnessof vinegar or lemon juice.

• When used in a marinade,honey will help tenderise themeat when cooking.

• Honey imparts a noticeablebarbecue flavour to food whenit caramelises during cooking.

• Honey is perfect for glazing, sosimply cover the skin of chickenor duck before roasting to geta really tasty, crispy coating.

• Honey is the perfect sweetenerfor all types of desserts. Inbaking it can be used to bindingredients together, whilst itshydroscopic nature (i.e. itattracts water) makes it idealfor cakes, keeping themmoist for longer than usual.

• Or simply add a spoonfulto your cuppa (tea) as asweetener.

A Sticky SituationThere’s more to maple syrup

than as a topping for waffles and

pancakes. This wholesome and

versatile sauce has a multitude

of uses in both sweet and

savoury dishes. If you don’t

believe us, try this delicious

recipe for spare ribs!

Sticky Maple Spare RibsServes 4Ingredients1.35kg/3lb pork spare ribs175ml/6floz Country Range maple syrup1 tbsp Worcestershire sauce1 tbsp chilli sauce1 tbsp red wine vinegar1 small onion, peeled and chopped¼ tsp mustard powderParsley to garnish

Method1. Preheat oven to 220C/425F/gasmark 7. Place ribs in a roasting tinand roast for 30 minutes.

2. Meanwhile, combine the maplesyrup,Worcestershire sauce, chillisauce, red wine vinegar, onionand mustard powder in a pan.Bring to the boil, reduce heat andsimmer for five minutes. Seasonto taste.

3. Reduce oven temperature to180C/350F/gas mark 4.Pour sauce over spare ribs andbake uncovered for 45 minutes,basting frequently until sticky.Serve garnished with coarselychopped parsley.

Recipe from Country Range


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Cooking with Olive OilWe might not live in the

Mediterranean, but olive

oil has well and truly become

a part of our everyday diet

here in the UK. But, with different

types and grades of oil available,

it can be a little confusing knowing

which one to use.

Extra Virgin Olive OilAs soon as olive oil is produced it is graded for quality. Thevery best olive oil - extra virgin olive oil - is stored or bottledimmediately after pressing, just as it is. However, it mustundergo a range of stringent tests to check that it is up tothis very high standard.Use for: Dressing salads and cooked vegetables and forfinishing soups and pasta dishes. Drizzle over baked orsteamed fish and serve with pizzas.Use to marinate meat and fish for the barbecue andto give added flavour to pot roasts, casseroles androasted vegetables. Serve as dips with crusty breador raw vegetables.

Olive OilOil which fails the test is sent to a refinery. The resultingrefined oil has absolutely no aroma or flavour so it is mixedwith a little extra virgin olive oil to give it a pleasant taste.The product is known as olive oil.Use for: A good choice for everyday use. It is also the rightoil for deep fat frying and cooking at high temperatures. Itssmoke and flash points are the same as other vegetable oilsand its vitamin E content allows it to resist breakdown for alonger period than these oils. Use for baking bread, biscuitsand carrot cake.

Pomace OilSome refined olive oils are produced not from the oil whichcomes out of the milling process but from the solid residues.This residue, or pomace, contains a small amount of oilwhich is removed with the use of solvents.The resulting oil is then refined and flavoured in the sameway as ordinary olive oil. This product is known as olivepomace oil.Uses: This is an inexpensive choice for deep-fat andgeneral frying.

It is important to choose the right styleor flavour of oil for each dish. Sweet oilswill not swamp the delicate flavours ofsoft lettuce leaves, fish or chicken breasts.Oils with a more definite flavour areneeded to stand up to the robust tasteof watercress salads, hearty soups andbarbecued meats.Heat brings out the flavour of an oil andso it will smell stronger when it is pouredover hot food and its specific flavourcharacteristics will be more pronounced.Fresh is best with olive oil. It is usual toput an 18 month sell by date on oliveoil so make sure that the oil you buyis well within that period. Olive oil isaffected by heat, light and air so bottlesshould be stored in a cool, dark placeand once opened should be used assoon as possible. It is not necessary tostore oil in the fridge and if you do itmay start to solidify.

Country Range Extra Virgin Olive Oil is pressed and packed in

the southern region of Spain. It has a sweetly fruity taste with

low levels of bitterness and pepper.

This versatile oil is ideal for drizzling, sauces, marinades,

salads or for just simply dipping bread.

Available exclusively from your Country Range wholesaler

packed in 5 litre cans.

Extra VirginOlive Oil

Country Range Foodservice covers the UK and Channel Islands

For details of your nearest distributor call

01282 694691

or visit our website

www.countryrange.co.uk

Taste the Med’


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In A PickleLiven up your summer menu with agreat selection of Country Rangepickles - perfect for sandwiches,Ploughman's, BBQs, salads andmuch more!

Mixed Pickle/Sweet pickleTry mixing with fresh chopped dilland mayonnaise for a differentsandwich spread.PiccalilliServe with meat or game pie.Sliced BeetrootServe with raw cooked beef andsun-dried tomatoes and a mixedleaf salad.Red CabbageTry serving with mash potatoesand lamb stew.

Try our new pies!Country Range has launched a newrange of top quality unbaked frozenpies, pasties and sausage rolls.

• 6” Sausage Roll (66 x 120g)• Traditional Cornish Pasty (36 x 180g)• Chicken and Mushroom Pie(36 x 142g)

• Minced Beef and Onion Pie(36 x 142g)

All of the above products are freefrom hydrogenated vegetable oils.

This is the challenge faced by thecatering team at the Eden Project inCornwall - and they, in turn, rely onthe quality of produce and service oftheir local Country Range wholesaler.Jo Bates has been the food andbeverage director at the environmentalattraction since it opened its gatesin 2000.“Local sourcing is a huge part of whatwe do,” she says. “More than 70 percent of our catering suppliers are fromCornwall - so our local Country Rangewholesaler really fitted the bill for us.”The site has seven main restaurantsand cafes, as well as outside ‘grazing’areas such as ice cream kiosks. Inseven years, the team has grown from16 members of staff to 220 cateringstaff and 17 managers and supervisors.“We can feed about 600 people at anyone time,” adds Jo. “We generallypeak at 9,000 people on a rainysummer’s day, though on our busiestday ever last year, we had 14,500people through the gates!”The offer is varied in each of theeateries to give visitors a wider choice.The Gallery Café serves Cornish styletapas, while JoJo’s café (named afterJo and the charity’s director of learning,Dr Jo Elworthy) focuses on superfoods.

Zzub Zzub Café tells the story ofthe importance of bees in the plantpollination process.“There’s no junk food here and definitelyno branding,” says Jo. “A typical kids’lunchbox contains a wholemeal rollwith either cheese or Country Rangehoney, an oat flapjack, ‘no salt’ crispsfrom Devon, a carton of Fairtradeorange or apple juice, organic raisins,a piece of fruit and packet of seedsto plant at home.”The Specials menus regularly feature(in small quantities) fruit and vegetablesgrown on site, and herbs from thegardens are used to flavour thepizzas and pasta dishes served inthe Med Kitchen.The project has a “waste neutral” policywith as much waste as possible beingrecycled. Some of the restaurantsuse wooden cutlery from a ForestryCommission source, and an on-sitebio-digester - the biggest in theUK - makes compost from the foodand other waste, which is then puton the plants.“It’s nice that it goes full circle,” says Jo.“I feel like I am working for a purpose,not just providing a service of feedingand watering people. It’s about educatingpeople about the environment.”

Culinary delights fromthe garden of Eden

Feeding 9,000 people a day is no mean feat, particularly whenyou have a reputation for being wholesome and eco-friendly.

News from Country Range

KNORR recommends a range of 7 sauces so that you can offer any of the 7 of

the top 10 meals served out-of-home.*

We call them the...

ESSENTIAL SEVEN

Creating the ultimate menu of the UK’s most popular out-of-home dishes

*Source: The NPD Group/Crest – Year ending December 2007.

Claim your FREE ESSENTIAL SEVENrecipe box set by texting ESSENTIALSEVEN and your name and establishmentaddress to 07781 486222 (1,000 recipe

boxes available, offer while stocks last. Closing date

31.07.08. Standard mobile charges apply for cost

of text). Visit www.unileverfoodsolutions.co.ukfor full terms and conditions

Korma Sauce Chunky Sweet& Sour Sauce

Tomato &Basil Sauce

Sweet HickoryBBQ Sauce

Tikka MasalaSauce

Black BeanSauce

BologneseSauce


Food and Industry NewsFO

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The industry reaped a £15millionincrease in sales of regional foodand drink during the event last year.Participants are being encouraged tocelebrate the best of British by puttinglocal produce on their menus during theseventh annual event, which takes placefrom September 20 to October 5.With a ‘buy British’ flavour, the Fortnightaims to celebrate the diverse anddelicious range of food that Britainproduces with promotions and tastingsin shops, all-British menus in pubs andrestaurants, food and cookery lessonsin schools and summer food festivals.Organiser Alexia Robinson said:

“The event has grown enormously sinceI started it in 2002 as a response to theFoot and Mouth crisis. It is now firmlyestablished on the national, retail,catering and school calendar as thedefinitive celebration of the diverseand delicious range of food availablein this country and the health benefits- and pleasures - of eating quality,fresh, seasonal and regionally distinctproduce. Over 40 organisations areinvolved and HRH The Prince of Walesis giving us his support.”To find out how you can take part visitwww.britishfoodfortnight.co.uk

The Food Standards Agency haspublished the interactive chef cardsto help people with food allergy orintolerance when they’re eating out.The simple credit card sized cards canbe filled in and given to restaurant staffto let the chef know which foods thecustomer needs to avoid.In the UK, about 10 people die everyyear from an allergic reaction to foodand many more end up in hospital. Inmost cases, these reactions are causedby something eaten in a restaurant orfrom a takeaway.An Agency spokesman said: “It’s veryimportant for all caterers to be awareabout food allergy and to take itseriously. For people with a severefood allergy, eating even the smallestamount of that food can cause aserious reaction, called anaphylaxis,which can be fatal.”Previous consumer research carriedout by the Agency found that, forpeople with food allergies, eatingout is a key area where there is notalways appropriate information andhelp available.Chef cards are a simple and effectiveway to help people with allergies,especially teenagers, communicateclearly which foods they are allergic to.For more information log on to:www.food.gov.uk/news/newsarchive/2008/may/chefcard

Interactive chefcards for allergysufferers

Diners with food allergies

can now communicate

with chefs using a new

interactive card.

Sales boost forBritish grubCaterers who take part in this year’s British FoodFortnight could boost their sales by 30 per cent,according to the organisers.

Simple sauces forevery occasionHeinz has launched a new rangeof traditional cooking saucesspecifically for the foodservicemarket.The ready-to-use range includesroasted tomato and herb, creamymushroom, hearty ale and onion,zesty lemon and parsley, andclassic red wine. The sauces areavailable in 2.2kg jars.

An application is being handed to theEuropean Union by the Department forEnvironment, Food and Rural Affairs ina bid to give Cumberland sausagesthe same special recognition that isawarded to Champagne, Parma hamand feta cheese.Sausage producers in the region of

Cumbria hope to be able to labeltheir meat products with a 'traditionalCumberland sausage' title.If successful, the Cumberland sausagewill be in good company, as theMelton Mowbray pork pie is set toreceive PGI (Protected GeographicalIndication) status in October.

Cumbrian farmer Peter Gott supportsthe bid and is "proud" that anapplication for PGI status willbe submitted."We have a passion for food in ourarea, and traditional Cumberlandsausage should only be made tothe proper benchmarks,” he said.

EU ‘mayprotect’CumberlandsausageThe humble Cumberland

sausage may soon be elevated

to greater prominence in Europe

as it is being considered for the

protected geographical status honour.

Food and Industry News

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According to scientists at MontrealNeurological Institute, McGill University,ghrelin is a stomach hormone thattriggers the brain to respond to eatingfor pleasure.The hormone is connected to areasin the brain that are also involvedwith drug addiction behaviour, theresearchers found.Dr Alain Dagher, the lead researcher

and a neurologist at the MontrealNeurological Institute, stated that ghrelinacts to enhance the brain’s responseto food cues, such as smells and sight."Our study demonstrates that ghrelinactually activates certain regions of thebrain to be more responsive to visualfood cues, thereby enhancing thehedonic and incentive responsesto food-related cues," he said.

Hormone triggersfood desiresFood may appear more appealing to consumers becauseof a particular hormone, new research has suggested.

Food and Industry News - Education

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Dave Asbury, who is head chef at theBest Western Monkbar Hotel in Yorkand a Country Range customer, hasset up a lunchtime club at his localprimary school.His unique venture is aimed at givingyoungsters a love of food from anearly age.At the fun weekly sessions, whichare described as being “very muchhands-on”, pupils learn about unfamiliarfoods and are encouraged to try newflavours. The first session tackledYorkshire puddings, with a little historyand lots of tasting!June Nelsey, the hotel’s director, said:“Every parent knows that when itcomes to food, children are particularlyfaddy and it takes a lot for them totry new dishes.“We are hoping that Dave’s sessionswill eliminate the fear factor andencourage them to be inquisitive

- and actually experience new tastes.“Ideally we want them to gain a loveof and appreciation of food from avery early age. This in turn will standthem in good stead when it comesto them attending secondary schooland taking part in cookery lessons,something the Government isextremely keen on.”The school menu contains a rich varietyof food from which Dave chooses anindividual dish or ingredient to talkabout each session.Ann Burn, headteacher at YearsleyPrimary School, said: “We are thrilledwith this ‘twinning’ as it will bringan extra dimension to our work inenabling children to make healthylifestyle choices.“Dave has a natural rapport with thechildren and this, combined with hisknowledge and skills will undoubtedlymake food more interesting and fun.”

Hotel chef goesback to schoolA pioneering hotel chef has gone backto school - to teach children abouthealthy eating.

TV dietitian Nigel Denbyhas launched a websiterevealing the very latestfood advice for children.

The chef turned nutritionisthopes school and pre-schoolcaterers will use the site as areference point when makingmenu selections.Nigel has been instrumental inthe development of seasonalmenus specifically designed tofulfill the nutritional requirementsof pre-school children and childrenwith special dietary needs.

For more information checkout Nigel’s websitewww.grub4life.org.uk

Websitefor schoolchefs

Restaurants, hotels andthe majority of the pubbosses can breathe easyone year after the smokingban was introduced, aStir it up survey reveals.

According to trade heads, stubbingout smoking in public places has hadlittle impact on the hospitality andcatering industry.Even the British Beer and Pub Associationadmit the legislation is only a small partof its trade’s downturn compared tosinking beer sales, hiked taxes andcheap supermarket booze.

Here’s what the key players said:

“Banning smoking in public placeswas an issue we supported on thegrounds that legislation was inevitable.The government was going to introducethe measure anyway. In fact, manybusinesses in the industry had beenworking towards a ban. As a result ofconsumer pressure, many restaurantshad already introduced a no smokingpolicy or, at least, had introducedseparate no smoking areas. Almostevery hotel had no smoking bedroomsand it wasn’t a great problem for theban to be extended throughout thepremises. So the impact on the hoteland restaurant industry was limitedespecially as, under the legislation,hotels could allocate some smokingbedrooms to satisfy those guestswho had a craving they really couldn’tovercome.

Hotels and restaurants are now livinghappily with the new regime and thevast majority of customers have acceptedit and seem pleased to be able toenjoy a smoke-free environment whenthey eat their meal or stay in a hotel.”

“Unquestionably some pubs havebeen hit by the smoking ban, butthere are bigger issues facing theindustry like tax on beer, rising costsin brewing, food and energy.Beer sales in pubs – the backbone ofthe trade - are now at their lowest levelsince the Great Depression of the 1930s.The pubs who have survived thesmoking ban are those who haveinvested in outdoor shelter and heatingand, most importantly, serving food.This is no time to place furtherregulatory or tax pressures on a greatnational and community asset. A vitalpart of the British economy and sociallife is under the most severe strain ithas faced for decades. Increasing thesepressures and costs will only resultin the loss of more of Britain’s muchloved community pubs.”

“The first thing we noticed was just howquickly the law was accepted, with avery high level of compliance - 90 percent right from the start - just proving

how popular this move was.While we accept that the pub industryhas been hit to a degree, it has notbeen as bad as the critics suggested.We understand that it has been a goodthing for the restaurant trade, bringingpeople in to restaurants that previouslywould not have bothered.And we must look at the wholepurpose of this law which was toprotect people’s health. The smokingban has done that 100 per cent.”

“Banning smoking in pubs is yetanother example of this governmenteroding our civil rights and liberal stylethis country always used to have.My wife has just given up smoking andI know I need to give up soon, but it ismy choice whether I do so or not.Around 22 per cent of the British adultpopulation smoke – a big minority - andthe smoking ban hasn’t made anyone Iknow smoke less than they already do.What I find unfair about this ban is theact of taking away an individual’sfreedom to choose.There are many things in life that arebad for us. Do we ban them all? Amore fair system would have been tomake 80 per cent of pubs non smokingand 20 per cent of them smoking pubs.That way people can make their owndecision about where they choose togo. My own restaurants haven’t beenaffected by the ban, but there hasbeen a huge burden of cost on pubs,it is ruining bingo halls and workingmen’s clubs.”

All Smoke and No Fire?- Industry chiefs say only a few fingers burnt by banBy Sarah Rigg

HOTELS ANDRESTAURANTSBob Cotton, ChiefExecutive, BritishHospitalityAssociation

PUBSNeil WilliamsBritish Beer andPub Association

GOVERNMENTAmanda Sandford,Research Manager,ASH (Action onSmoking and Health)

CAMPAIGNGROUPAnthony WorrallThompson,celebrity chef andPatron of FOREST

(Freedom Organisationfor the Right to EnjoySmoking Tobacco)

Food and Industry News - Leisure

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Guilty pleasuresSilver Spoon offers an excellent range of lower

calorie sugars and sweeteners. Increasingly consumersare demanding lower calorie options and using our

range means you can unlock this profit potential in yourmenu with mouth watering desserts, fabulous dinners

and hot drinks that don’t compromise on taste!

without the guilt!

For lots of free recipe ideas to sweeten your menu go to www.silverspoon.co.uk/foodserviceThe Silver Spoon Company, Sugar Way, Peterborough PE2 9AY Tel: 01733 422 499 www.silverspoon.co.uk

Lemon and Poppy seed MousseMakes 8

Prep Time: 15 minutes and at least 4 hours chillingCooking Time: 2 minutes

Ingredients4 tablespoons Silver Spoon Low Calorie Sweetener

200g (7oz) plain cottage cheese200g tub light cream cheese

Zest of 3 lemons2 tablespoons lemon juice

150g pot fat free Greek yoghurt1 sachet powdered gelatine

15g (½oz) poppy seeds3 low fat ginger biscuits

Double up 16 muffin cases and place into 8 wells of a muffin tin.

Place the Silver Spoon low calorie sweetener, cottage cheese, cream cheese, zest, lemon juice and yoghurt

in a food processor and blend for 1-2 minutes until smooth.

Sprinkle the gelatine into hot water and warm gently todissolve (do not boil). With the processor running pour

the gelatine in with the poppy seeds and whiz until blended.Divide the mixture equally between the muffin

cases and refrigerate for at least 4 hours.

Crush the biscuits and serve each mousse in it’s case topped with a sprinkling of ginger biscuits.

Tip: Could use ramekins instead of muffin cases

Lamb and pepper kebabs with tomato salsa

Serves 4Prep time: 30 Minutes. Cooking Time: 30 Minutes

Ingredients for the kebabs4 lean lamb steaks

1 red pepper, de-seeded and diced1 yellow pepper, de-seeded and diced

4 tablespoons dry sherry2 tablespoons Chinese plum sauce

1 tablespoon tomato puree3 teaspoons Silver Spoon Low Calorie sweetener

1 teaspoon finely chopped rosemary2 cloves garlic, finely chopped

Ingredients for the salsa6 ripe tomatoes

1 lime1 tablespoon freshly chopped chives

1 tablespoon balsamic vinegar1 teaspoon Silver Spoon Low Calorie sweetener

Salt and black pepper

Remove all the fat from the lamb steaks with a sharp knife and cut into bite size pieces. Take 4 wooden or metal skewers and

thread the lamb and peppers onto each, and place on a baking tray. Combine the remaining ingredients together in a small bowl and

mix well. Pour over the lamb and turn the kebabs, coating both sides.

Grill under a preheated hot grill for 8-10 minuteson each side basting with more glaze if required.

Make the salsa. Skin the tomatoes by plunging them into boiling water for 10 seconds. Remove and submerge

in ice-cold water. Peel away the skin then slice each tomato in half and remove the seeds using a teaspoon.

Chop the tomato flesh and place in a bowl. Using a zester remove thin strips of zest from the lime and add to the bowl

along with juice. Stir in the chives, balsamic vinegar andSilver Spoon Low Calorie sweetener, seasoning to taste.

Tip: These kebabs would also be great cooked on a barbecue.

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REFood and Industry News - Health & Welfare

Health food guru, Radio 2 DJ and author

Janey Lee Grace has joined forces with

cancer charity Yes to Life to advise on

the link between food and the disease.


Here, she writes exclusively for Stir itup magazine about the latest researchlinking dairy foods to the disease.Janey’s new book is Imperfectly NaturalHome, available from Orion Books,or www.imperfectlynatural.comDiet plays a huge part in whether wesuccumb to illness and how we fareonce we are ill, and this has beenbrought sharply into focus sinceI’ve been working with an amazingcharity called 'Yes to Life' who offeralternative options for peoplesuffering from cancer.It’s not all ‘run to the hills and live ononly cabbage juice.’ They offer peopleconsultations with holistic doctorsand oncologists, and recommendvitamin supplementation programmesand a whole manner of supportsystems that work alongside theirconventional treatments.

Why should dairybe avoided?

Respected professor and authorJane Plant is a champion of dairy freeliving. She certainly has a convincingargument, after having seeminglyincurable cancer herself whichdisappeared after giving up dairyfor six weeks.As Jane says: “Many of today's cancersare unheard of in dairy free countries.Cow's milk is a perfect food fora rapidly growing calf - but thatdoesn't mean that it’s good forhuman babies - or adults!”

Of course dairy isn’t the only factorunder scrutiny in our diets, but thegood news for foodies like me is thatit's possible to eat really tasty foodsthat not only have immune boostingand ‘anti-cancer’ properties, but 'tiptheir hat' to a generally more holisticand health-beneficial way of eating.A friend of mine Ken, who has hadprostate cancer for the last 15 years(and is still smiling), helped me to

devise some real ‘home cooking’style recipes that are perfect foreveryone.Ken says: “People with canceralready have so many restrictionson their lifestyle and energy, soeating food that appears like'normal' everyday food, withoutcompromising their immune systemor causing contra-indications withtreatments they’re receiving, isimmensely important.”

Radio star’s cookbook forcancer sufferers

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Dish bySharp-tongued TV racing pundit John McCririck probably comes secondonly to food poisoning as a chef’s worst nightmare.

He once told Gary Rhodes his mashpotato tasted like ‘Smash’ and accusedhim of making the ‘wrong sauce’for scallops.On another occasion, to protest aboutwaiting too long for his food, Johnpacked his own picnic and proceededto tuck in at the table.He was branded a ‘pig’ by Frenchchef Jean-Christophe Novelli andhas been booted out of anotherrestaurant by Marco Pierre White.However, John’s opinion does countfor more than most punters - he wasonce a chef himself - working foralmost a year at the prestigiousDorchester Hotel.John, whose favourite restaurantis The Ivy in London, describes hisexperience of being a chef as‘dreadful’, and tells Stir it up magazine:“I was thick you see. I went toHarrow, but came out thick. It wasall I could do.”If Stir it up readers are seething rightnow, then spare a thought for hislong-suffering wife Jenny, who hecalls ‘the Booby’.John adds: “I don’t do cooking - it isBooby’s job - a woman’s place is inthe kitchen.”

John McCririck

Stone CrabClaws Miami


Celebrity Signature Dish

CELEBR

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INGREDIENTSSTONE CRAB CLAWS MIAMI(Serves 4)• 2 ½ lbs Florida stone crab claws• ¼ cup olive oil or vegetable oil• 1 teaspoon salt• ½ teaspoon white pepper• ¼ cup extra dry vermouth• 2 tablespoons lemon juice

METHODCrack and remove outer shell fromthe claws, leaving meat attachedto the remaining pincer.Heat oil in large skillet overmedium-high heat.Add stone crab claws, saltand pepper.Cook 3 to 4 minutes or untilclaws are heated, stirringfrequently.Increase temperature to high, add

vermouth and lemon juice and cookone additional minute stirring constantly.Drain, serve hot or cold as anappetizer or entree and enjoy.

But behind the bad-mouth bluster lies agood heart. John’s charity Greatwoodprovides sanctuaries for retired racehorsesthat have become ill or abandoned.http://www.racehorsesgreatwood.org

Today the Channel 4 Racing star revealshis favourite dish is Florida Stone Crab.He likes it served cold, lightly dressedand accompanied by a bottle of pinkDom Pérignon. “It is the best crab inthe world, tender and it just melts inthe mouth,” he says.

Leading LightsLeading Lights celebrates the careers of some of the most prominentand inspiring people in the catering industry.SI

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LEAD

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He has a string of successful

restaurants and cafes and opened

his most exciting restaurant yet last

month. Called ‘Zilli’, the Brighton-

based restaurant has a huge dining

terrace and will house a fountain

leading into a stream filled with fish.

They will be freshly caught and

cooked each day.

You grew up as one of nine children,in the small Italian seaside town ofAlba Adriatica in the central Italianregion of Abruzzo. What sort of fooddid you eat at home with your family?For the first few years of my life I grewup on a farm so I ate a lot of meat -chicken, rabbit, duck and pork. Thenwe moved to the seaside and thatstarted my love affair with fish. We alsoate a lot of homemade pasta, massivebowls of it just in the middle of thetable for us all to help ourselves to.

Who first inspired you to become achef and why?My mother. She inspired me becauseshe managed to feed absolutelydelicious food to a family of nine everyday, no matter how few ingredients shehad or how little money she had. I thinkthat is an incredible achievement andit has inspired me to always use what Ihave - which is why what I serve at ZilliFish depends on what fish they have atthe market the same day.

You came to England at the age of19 straight from an Italian cateringcollege. Where did you train andhow differently are Italian and Britishchefs trained?I trained at as many Italian restaurantsand hotels that I could and workedunder a few Italian chefs working inthis country at the time who were mymentors. They are not big namesbecause in those days there was nosuch thing as a celebrity chef but theywere incredibly knowledgeable andthey taught me a lot.

What brought you to Britain andcan you describe your early daysas a young chef starting out in anew country?I came to Britain never intending tostay for long but as a youngster I hada great thirst for adventure and lovedexploring new places and going abroad,despite the fact I had very little money.The early days were hard, I earned verylittle and had limited English but I lovedBritain from the beginning.

When and why did you decide tostop working for other people andtake the brave leap to becoming achef and a restaurateur?I always wanted to work for myself;I always hated working for otherpeople and as soon as I was offeredthe chance by an employer in Sohoto open my own place I took it andhave never looked back.

Do you have any particularingredients you enjoy workingwith the most? A favourite dishto cook and eat?I love working with fish and I amcurrently really enjoying experimentingwith Thai and Japanese dishes. Afavourite dish to cook is Wild SeaBass Sashimi.

Describe a typical day in the life ofAldo Zilli?There is no such thing as a typical day!One day I might be filming a cookeryprogramme, another day I might bedoing a cookery exhibition or abook signing. Other days I am in myrestaurants cooking and coming upwith new dishes. I love the fact thatno day is ever like the last one.

You have made many televisionappearances, tell us about yourfavourites and how, if in any way,becoming a celebrity chef haschanged the way you work?I loved being one of ‘The SingingChefs’ on the Comic Relief X FactorSpecial. It was great fun even thoughwe were the most dreadful singers!Being a celebrity chef has changedmy life in the sense that I am constantlydarting around the country doingthings now but I really enjoy thechance of being able to teach peoplewho don’t know about food and passon knowledge.

What advice would you giveto young chefs starting outtheir careers?Choose another career! Ha ha! Onlyjoking, but seriously think long and hardbefore becoming a chef. A lot of youngpeople seem to think that they willend up being on television and writingbooks, it is not a particularly glamorousprofession for most people and itinvolves a lot of plain and simple backbreaking work! The rewards can beimmense but so can the sacrifices.

Aldo Zilliis one of Britain’s

most flamboyant

and creative

celebrity chefs.

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Advice from the Experts

But equally many are runninginto planning problems with theirlocal councils.So what needs planning permissionand what doesn’t?How can you prepare the best casefor what you would like to happen?Well, some jargon first. ‘Development’in planning terms means “the carryingout of building, engineering, mining orother operations in, on, over or underland; or the making of any materialchange in the use of any buildings orother land” - that’s the official definitionin section 55 of the 1990 Planning Act.And it’s ‘development’ which needsplanning permission.So if it’s not development, youdon’t need planning permission.For example, if you have a hotel andyou would like people to drink outsidein the garden, they can do so. Theproblem comes if they need tablesand chairs. If these tables and chairsare freestanding and can be movedeasily, this is not ‘development’. Ifthey can’t - for example if they arefixed to the ground with bolts - it is‘development’. And then the fun starts.You are not changing the use of the

land - the garden will almost invariablybe within the ‘curtilage’ of the hotelwhich defines the land use. But youwill be proposing development. Andthe local authority may think that theresultant noise from the outside tablesmay cause problems for neighbours,and therefore refuse permission.This is the problem faced by many puboperators and smoking shelters. Thereis nothing in planning law to preventpeople from smoking outside a pub.But put a solidly fixed shelter aroundthem and the planners may think thatthis ‘encouragement’ of smokers ina particular area will cause problemsto neighbours. It is not a comfortableposition and there is no easy way out.But, should you be thinking of providingoutside facilities, the following checklistmay help.

1. If any parts of the developmentare easily moveable and not fixedpermanently to the ground, youshould be safe. There may still bea noise issue, but the planners cando nothing about it (environmentalhealth may do something, but thatis another matter!).

2. If you do need to create permanentstructures, discuss it early with thelocal planners. They are not alwaysogres and generally will want toencourage the success of pubs andhotels, especially when so many arefacing real difficulties.

3. Think about mitigating measures:careful siting, screens, planting,perhaps time restrictions. If youcan show that you are being asconsiderate as possible, itbecomes harder for the plannersto recommend refusal.

4. You shouldn’t carry out anydevelopment in advance of gettingplanning permission; but this hasbeen known to happen. Should thisbe the case with you, monitor whatis happening and its impact. On thewhole planners have to guess whatimpact there may be (and plannersare inherently cautious). It is difficultfor planners to say that there willbe an impact when plainly therehasn’t been.

5. Keep your fingers crossed fora good summer; and sunnyrelationships with your friendlylocal planning department!

Outdoor EatingOne benefit from global warming should be more al frescomeals and activities, and many pubs and restaurants are puttingon outdoor facilities to cater for this.

By Paul Butler MA, Mphil, MRTPI, IHBC, IEDFounder and Director of Paul Butler Associates (PBA). PBA is an independentchartered town planning and development consultancy that provides specialistplanning advice for public and private sector clients.For more information visit www.urbanistics.co.uk

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Stir it up issue 2 - Country Range · 2017. 9. 12. · JULY/AUGUST2008 Stiritup 03 Stiritupcontacts...

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Transcript of Stir it up issue 2 - Country Range · 2017. 9. 12. · JULY/AUGUST2008 Stiritup 03 Stiritupcontacts...