Arrivals MEALS IN THE SPOTLIGHT - SHORE THING: Sirv
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APRIL 2020
S H O R E T H I N G:
PA U L A I N S W O R T H ’ S
PA D S T O W PA R A D I S E
new
arrivals
Sweet
CARE CATERING FOR
sensations
BABY BOOMERS
NEW REPORT
PUTS SCHOOL
MEALS IN THE
SPOTLIGHT
5 023616 476309
WHAT’S TRENDING IN THE
DESSERTS CATEGORY
Reader
Survey
2020
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NTRY RANGE G
TH E CO U
MARCH 2020
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TREASURES:
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HOMEGROWN
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C E L E B R AT R Y O F S U S TA I N
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We love to hear from you, our readers, our Art of Plating feature, fronted
69%
throughout the year but April is the by talented chef Adam Reid – and
time when we ask you to complete we’d love to know what you think
our reader survey, so that we can of it, along with all of the many
check we’re still on track in providing other features in the magazine.
you with the best possible content in
We took on board many of your
the magazine.
suggestions for topics you’d like of readers spend
Stir it up is widely considered to be to see covered in our Advice from 15 minutes or more
the best customer magazine in the Experts, Melting Pot and Category
reading the magazine
foodservice but we’re always looking Focus features when creating our
75%
for ways we can further improve in line editorial calendar for the year – and
with changing demands and needs. we welcome you to do the same again
this year. Your thoughts and ideas
In last year’s poll, you gave us a big
really do help shape the future of
thumbs-up for our newly introduced
the magazine!
Green Gauge column and also asked
for further help and inspiration for With this in mind, please could you of those polled said
plating up dishes. In response, in spare five minutes to fill out the they loved our new
January of this year, we launched attached questionnaire. Green Gauge feature
All comple
questionn ted
will be en aires
te
a prize dra red into
w to win
74%
said what they read
£250
in Amazo
in the magazine
influences their menu
over
n
vouchers
60%
of you don’t read
any other catering
magazines
st art e rs... THE COOKS
CALENDAR
For April
1/ April Fool’s Day
10/ Good Friday
13/ Easter Monday
21/ National Tea Day
https://www.nationalteaday.co.uk
23/ St George’s Day
Life is sweet here at Stir it up HQ.
This issue we’re all about decadent desserts
23 - 30/ Great British Beef Week
http://www.ladiesinbeef.org.uk/events/
and sweet treats, with a three-page feature
all about maximising your dessert menu, plus
we’re celebrating the launch of six fabulous
new Country Range desserts and three
27 - 3 May/ UK Coffee Week
www.ukcoffeeweek.com
premium cakes.
To help cater for people with dysphagia who
love a delicious sweet treat, check out the
texture-modified red cherry roulade created
by care chef Ian Clifton on page 31. May
As more and more well-travelled Baby Boomers
Premium 1 - 31/ National Asparagus Month
i
your dess se
are moving into care homes, care caterers are
advised to review their menus and offer new
dishes in line with more sophisticated flavour
ert 8/ Early May Bank Holiday
profiles. Our Melting Pot (page 33) examines
adding on s by
this changing sector and provides a wealth of
suggestions and ideas to help. -trend (Scotland, Ireland, England and Wales)
macarons
Pop-up restaurants continue to thrive and,
if it’s something you’re considering doing, our 9 - 16/ National Doughnut Week
Advice from the Experts feature on page 43 is www.nationaldoughnutweek.org
well worth a read.
For school caterers, we examine the Soil
Association’s State of the Nation report
11 - 17/ Coeliac UK’s Awareness Week
and how it relates to school meals, with www.coeliac.org.uk
recommendations on how to improve.
I hope you’ll agree, there’s
something for everyone! On the
11 - 17/ National Vegetarian Week
www.nationalvegetarianweek.org
subject of magazine content,
17 - 23/ British Sandwich Week
please could I urge you to spare
five minutes to compete our
reader survey. Your thoughts, www.sandwich.org.uk
suggestions, compliments and
18 - 24/ Mental Health Awareness Week
criticisms are always very welcome.
Keep creating a stir!
www.mentalhealth.org.uk
23 - 31/ English Wine Week
Editor www.englishwineproducers.co.uk
Janine Nelson
25/ Spring Bank Holiday
(Scotland, Ireland, England and Wales)
28/ World Hunger Day
www.worldhungerday.org
03
07
Eat theeason
S
10 N ew Fr om
r y Ran ge
Count
NEWS ADVICE INSPIRATION TRENDS
05 17-19 07 05
Readers’ Lives Category Focus Eat the Season Plate Arrivals
Sweet sensations - Luring diners Watercress Kazakhstan
09 to indulge in decadent desserts
Customer Profile 15 32-34
Oh boy! 30 years of service 25 The Art of Plating Melting Pot
Hospitality Forced Yorkshire rhubarb New arrivals - Cooking for Baby
10-13 Food fuels pub growth with baked English custard Boomers in care homes
New From Country Range
29 31 37
21 Health & Welfare On the Range MCA
The Country Club Mouthing off about oral care Red Cherry Roulade Maximising food to go
23 43 41 39
Education Advice From the Experts Five Ways to Use Dickson’s Diary
New report on school meals Turning up the heat on Sun Dried Tomatoes Spring into action
pop-up restaurants
48 46-47 45
Food & Industry News 49 Leading Lights Raise the Bar
Green Gauge Paul Ainsworth Corretto
52-53 Blue Planet effect
The Marketplace 55
Food for Thought
Inspirational Plates for
April Menus
Contact us ...
Editor Design & Print As part of our
OUR EDITORIAL PARTNERS...
Janine Nelson Eclipse Creative environmental
policy this magazine
editor@stiritupmagazine.co.uk www.eclipsecreative.co.uk is printed using
Writer Front Cover vegetable oil based
Joanna Marshall Edalin Photography ink and is produced
to high environmental
Subscriptions Telephone: standards, including
0845 209 3777 EMAS, ISO14001 and
stiritup@countryrange.co.uk FSC® certification.
stiritupmagazine.co.uk 04
atego ry 17
C
Focus PLATE ARRIVALS
Kazakhstan
Delivering on-trend dishes
from around the globe
Kazakhstan, the ‘land of the
wanderers’, boasts dramatic
landscapes, futuristic cities, a
diverse cultural heritage and vast
mineral resources.
Leadingghts
It’s no surprise then that the cuisine of this
Asian nation, the largest landlocked country
Li 46
in the world, is unique and extraordinary.
But it’s not the land for vegans, as meat and
dairy feature highly on the menu. Here are
some of its national treasures…
AIRAN A drinkable yogurt prepared
from fermented cow’s milk.
BESHBARMAK Meaning ‘five fingers’,
is eaten by hand. Boiled horse or lamb
is served with lasagne-like noodles in an
onion gravy. Honoured guests receive
a sheep’s head on the side.
t 15
CHECHIL Stringed cheese woven into a
T he A r figure of eight before being soaked in brine
P lating to create a consistency similar to mozzarella.
of Sometimes smoked before eating.
CHOOK-CHOOK A sticky treat for
a sweet tooth. Bits of dough, fried and
covered in a sugary glaze.
KAZY Sausage made from horse rib
Readers' Lives
meat stuffed inside the animal’s intestines
which is then dried or smoked before
being boiled.
KUURDAK The national dish of ‘stewed
brown meat’, made from the chopped
1. NAME David Whiffen 9. MUST-HAVE KITCHEN heart, liver and kidneys of cow, horse or
‘GADGET’ sheep. Boiled in oil and served with onion
2. JOB TITLE Executive chef A happy team and pepper.
3. PLACE OF WORK Neo 10. TOP CULINARY TIP PELMENI Dumplings filled with minced
Restaurant (Oceana Group), Fresh is best!! meats, spices, onion and garlic which are
Bournemouth wrapped in thin, unleavened dough made
11. WHO IS YOUR INSPIRATION from flour and water, and sometimes egg.
4. TYPICAL WORKING HOURS 50+ AND WHY? My dad. When I was five
years old I saw a chef on the telly PLOV Rice is cooked in a seasoned
5. HOW LONG HAVE YOU WORKED
and said to my dad “That’s what I broth after being sautéed lightly to give
IN THE CATERING INDUSTRY?
want to do when I am older!” and he a golden colour. Cooked onion,
45 years
supported me throughout my career vegetables and spices are added.
6. MOST INTERESTING FACT whilst he was alive
ABOUT YOU I worked as executive SHUBA SALAD Known as
12. FAVOURITE COUNTRY RANGE ‘herring in a fur coat’, it features layers
chef for Royal Bank of Scotland
PRODUCT AND WHY? The full of pickled herring covered with grated
which involved everything from
range of the Country Range boiled vegetables, chopped onions, apple
a cup of coffee to a two Michelin
Chocolate Drops and mayonnaise, swathed in a purple cloak
star standard of food. This was for
because of their of boiled beetroot.
all of the executives in the whole
quality and
of the country
consistency
7. FAVOURITE CUISINE Shuba Salad
Fish, Mediterranean and light,
‘summer’ food Country Range
70% Dark
8. SIGNATURE DISH Chocolate Drops
Seared scallops with honey roasted Pack size: 2.5kg
parsnip and black pudding
05
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Watercress
EAT THE SEASON
IN SEASON:
By George McIvor,
chairman of The Master
Chefs of Great Britain
The Master Chefs of Great Britain
was formed in 1980 to provide a
1/
forum for the exchange of culinary ideas and
to further the profession through training and A CRACKING
the guidance of young chefs. In addition, the
association seeks to promote all that is best
IDEA
about British cuisine and produce. We are For a healthy and
delighted to be working with Country Range colourful treat, try this roasted
and providing information and recipes for their red and yellow pepper and
Eat the Season feature. watercress frittata.
2/
For more information on the association
and the competitions and training SPICE IT UP
opportunities we provide contact Create a delicious
masterchefs@msn.com. garnish for these
authentic lamb rolls with Bramley
apple ketchup and a spicy
watercress and lime dressing.
OFFICIAL
TASTING NOTES
By New Covent Garden Market, the UK’s
leading wholesale fruit and vegetable
market www.newcoventgardenmarket.com
3/ CHILL OUT
Heat things up
with this spicy
chicken, watercress, avocado
Properties: Watercress plants produce four and chilli salad.
small round green leaves. Their stems are
hollow, allowing it to float in water where it
4/
grows. Part of the same family as broccoli
and kale, it is a nutritional powerhouse with
several health benefits. DO THE
Usage: The entire watercress plant is edible,
SALSA
and the leaves add a peppery flavour to Jazz up a traditional
salads and sandwiches. Eaten raw, it tastes roast rump and smoked rib of
bright and fresh, however the flavour Scotch beef and Jersey Royals
becomes less pungent when heated,
allowing for a gentle kick to seep through
with some salsa verde made with
watercress and grated horseradish. “Part of the
5/
into soups or sauces.
same family
Notes: For a less punchy flavour, use young PASTA
leaves which contain less mustard oil and
so have a milder taste, ideal for serving
PERFECTION as broccoli
This simple creamy
alongside eggs.
watercress spaghetti is made and kale, it is
Health benefits: Gram per gram, watercress by combining butter, watercress,
contains more vitamin C than an orange and
more calcium than milk. It is thought to help
white wine and cream, and topped
with grated cheese and
a nutritional
lower blood pressure, reduce the risk of
cancer and slow skin ageing as well as
watercress garnish. powerhouse
helping maintain a strong immune system. Recipes supplied by: 1. Cooks & Co, 2. The University of West London
- 2018 winners of Zest Quest Asia, 3. Cooks & Co, 4. John McMahon of
with several
Prestonfield House, 5. Pritchitts
Visit www.stiritupmagazine.co.uk/recipes for full recipes. health benefits.”
Also In Season:
Jersey Royal Radishes Plaice Rhubarb Spring Onions Lamb
Potatoes
07
VEGAN SAUCES THAT COVER ALL BASES Introducing Macphie’s plant-based savoury sauce range The UK meat-free market is estimated to grow from £559million in 2016 to £658million in 2021. NTO MEARWKET Are you ready for the demand? Plant-based White Sauce Plant-based Cheese Sauce Incredibly versatile and ready to use, this fantastic new range is tolerant to additional flavours and inclusions that allow you to deliver a variety of on-trend recipe applications, inspiring customers all year round. Consistently good quality, with the recognised mark of vegan certification. Available in 12 x 1 litre packs. Get in touch now for your free sample and to find your nearest distributor at customer.service@macphie.com or 0800 085 9800 Serving Suggestion for more inspiring recipe ideas visit macphie.com Macphie Ltd, Glenbervie, Stonehaven, AB39 3YG, Scotland www.macphie.com MacphieUK | 0800 085 9800
CUSTOMER PROFILE
Oh boy!
30 years of service
Morning break includes a freshly Match teas are also hugely popular, TOP THREE
JULIE baked snack, such as a croissant with the sports teams tucking in to FAVOURITE MEALS
WINDEBANK or crumpet, and lunch is taken Country Range Traditional Cornish AT MOULSFORD:
by all staff and pupils and always Pasties and Sausage Rolls after
comprises a main cooked dish of their games, whilst their parents 1. Chicken curry and rice
Everyone knows that little the day, plus jacket potatoes, and enjoy sandwiches and fresh cakes
2. Chicken fajitas
boys have a huge appetite a ‘made from scratch’ soup. A and scones.
revamped and refreshed addition 3. Chicken and chorizo paella
for life - and lunch, and Says Julie: “The size of the Country
to the dining hall is a fantastic salad
Julie Windebank has made Range Traditional Cornish Pasties
bar laden with a wide range of cold
it her life’s work to satisfy is perfect and they have a great Above (main)
meats and fish, pulses and salads.
their hunger. flavour. They’re so handy and the Pupils at Moulsford Preparatory
“It’s served ambient on a tabletop boys really enjoy them.” School being served their lunch
This month, the catering manager
so the boys can see all around it
at the all-boys Moulsford Preparatory To minimise food waste, the school Below left and right
and help themselves,” explains
School in Moulsford-on-Thames, runs an innovative weighing Dan and Julie
Julie. “It has been a great success.
Oxfordshire, notches up an scheme. “We weigh their food Pupils at Moulsford Preparatory
They never go hungry!”
impressive 30 years’ service, making waste every day and, if they get School enjoying their lunch
her the longest-serving member of Fussy eaters are well accommodated under a certain amount each week,
the school staff. and Julie regularly witnesses they get a treat,” explains Julie. “It’s
improved eating habits as the a great incentive for the boys to try
“I started off as an evening cleaner
children experiment and try new and eat everything on their plate.”
and worked my way through the
things. However, not all requests
ranks,” explains Julie. “I’ve learned
can be fulfilled.
on the job and, when my manager
left 12 years ago, I took on the “One boy asked for caviar and
position. Julie’s son Daniel also another for lobster but we don’t
works in the kitchen as a chef quite go that far!” laughs Julie.
with her.
Themed days are a big hit with
“I love my job. The school is in the youngsters, the most recent
a beautiful location right by the being World Book Day last month,
River Thames and it is such a which saw the dining hall
lovely school.” transformed for a Mad Hatters
Tea Party.
In that time, Julie has seen the
school grow from 127 boys, aged The warmer summer months also The pupils
between four and 13, to 360. The offer the opportunity for outside munch their way
school has day pupils and also dining. “We have a hog roast through 21kg of
offers part-boarding, Monday to machine, barbecues and an Country Range Pasta
Thursday, so Julie and her team outdoor paella pan. One pre-prep and 9kg of Country
are required to prepare three meals child thought we were cooking a Range Rice
per day. lion on the hog roast machine!” per week!
09
TRULY
SCRUMPTIOUS!
LIFE IS SWEET AT COUNTRY RANGE AS WE LAUNCH SIX SENSATIONAL DESSERTS
AND THREE INDULGENT CAKES TO ELEVATE YOUR MENUS…
Premium
Chocolate Cherry
Ombré Cake
“INNOVATIVE DESSERTS, INCLUDING ALCOHOL
FUSIONS, THOSE FEATURING BRANDED CONFECTIONERY,
AND EXPERIENTIAL DESSERTS BASED AROUND MELTING
CHOCOLATE, SHIMMERING GLITTER AND EXTRAVAGANT
PRESENTATIONS, WILL CONTINUE TO BE POPULAR.”
- MCA MENU & FOOD TRENDS REPORT 2019
stiritupmagazine.co.uk 10NEW FROM COUNTRY RANGE
Premium Irish
Whiskey
Cream Cake
New
Slice of heaven
When it comes to premium cakes, the new Country
Range launches are real showstoppers.
The team at Country Range closely monitor the latest food
trends and have created these three stunningly beautiful
cakes, which are perfect for spring/summer 2020.
Not only are they Insta-worthy, they also taste amazing too!
NEW COUNTRY RANGE PREMIUM BLACK
VELVET CHARCOAL CAKE
A gorgeous black velvet cake featuring triple layers of
chocolate sponge baked with charcoal powder and black
cocoa powder and filled with pink raspberry buttercream.
Handmade and gorgeously finished with a black chocolate
and charcoal buttercream and pink sugar sprinkles.
• Pack size: 1 x 14 Pre-portioned
TOP TIP...
The Black Velvet Charcoal Cake
provides a fabulous blank canvas
for chefs to make their mark and
add their own toppings.
• The rich red of raspberries
provides a beautiful contrast to
the cakes dark hues along with
lashings of milk chocolate drizzle
• For a fun, retro vibe, top with
licorice allsorts
NEW COUNTRY RANGE
PREMIUM CHOCOLATE CHERRY
OMBRÉ CAKE
A gorgeous ombré cake, handmade with layers of purple
vanilla and chocolate sponge and filled with a tangy
cherry sauce. Baked with a natural cherry flavouring and
swirls of cherry pieces, then lightly coated in a delicious
buttercream and finished with Belgian chocolate curls and
purple sponge crumbs.
• Pack size: 1 x 14 Pre-portioned
NEW COUNTRY RANGE PREMIUM IRISH WHISKEY
CREAM CAKE
Premium Black A luxurious coffee sponge cake filled and topped with Irish
whiskey buttercream. Gorgeously handmade and finished
Velvet Charcoal Cake with marbled chocolate shards and sparkling gold glitter.
• Pack size: 1 x 14 Pre-portioned
11New DREAMY
DESSERTS
The desserts category is constantly evolving and it’s
vital that operators keep up to speed with current
flavour trends.
These latest additions to Country Range are all
frozen for convenience, portion control and ultimate
freshness.
NEW COUNTRY RANGE PREMIUM INDIVIDUAL
CHOCOLATE & AMARETTO SEMIFREDDO
A light, freezer-to-table chocolate dessert made with
Belgian chocolate and Amaretto mousses and an
Amaretto soft centre. Beautifully decorated with malted
chocolate balls and chocolate shavings.
• Pack size: 12 Individual portions
NEW COUNTRY RANGE PREMIUM WHITE
CHOCOLATE & SUMMER PUNCH BRÛLÉE TART
Premium Individual A fruity crème brûlée tart made with summer punch-
infused strawberry compote, cream, white chocolate
Chocolate & and a mix of fruit pieces including peaches, raspberries
and blackcurrants, deliciously finished with a
Amaretto Semifreddo caramelised sugar topping.
• Pack size: 1 x 14 Pre-portioned
NEW COUNTRY RANGE KNICKERBOCKER
GLORY GATEAU
A delicious peach and raspberry clotted cream
mousse packed with cubes of light Madeira sponge
“DESSERTS FACE COMPETITION FROM AN ARRAY OF OTHER FOODS
and pockets of raspberry sauce on a delicately spiced
FOR THE TRADITIONAL AFTER MAIN COURSE OCCASION, EMPHASISING ginger biscuit crumb base, decorated with a strawberry
THE NEED FOR CONTINUING INNOVATION. TRADITIONAL DESSERTS flavoured cream, white chocolate strands and a
sprinkling of ginger crumb.
WITH NEW FLAVOUR TWISTS AND DESSERTS FROM OTHER
• Pack size: 1 x 14 Pre-portioned
COUNTRIES ARE UNTAPPED OPPORTUNITIES, WHILE BEING EXTRA-
INDULGENT, VISUALLY APPEALING AND OFFERING FLAVOURS NOT
NEW COUNTRY RANGE PASSION FRUIT
CURRENTLY ON OFFER PLAY A KEY ROLE IN GIVING PRODUCTS
GLAZED TORTE
STANDOUT AND ADDED VALUE.” A baked passion fruit and crème patisserie on a
- RICHARD CAINES, MINTEL SENIOR FOOD AND DRINK ANALYST, crunchy biscuit base, finished with a tangy passion
UK DESSERTS MARKET REPORT 2019 fruit glaze.
• Pack size: 1 x 14 Pre-portioned
&
i t e Ch ocolate t
m Wh lée Tar
Premiu r Punch Brû
Summe
Knickerbocker
Glory Gateau
stiritupmagazine.co.uk 12NEW FROM COUNTRY RANGE
Fabulously Free From Gluten Free Kir
Royale Cheesecake
With 1% of the population diagnosed with coeliac
disease, and many more people choosing to follow
gluten free diets for lifestyle reasons, it’s important
to cater for them on your desserts menu.
Similarly, interest in veganism increased seven fold
between 2014 and 2019, and last year the total
number of vegans in the UK was 600,000. Nearly
half of Irish people in a recent poll by Wellwoman
Vegan said they are ready to adopt a vegan diet for
environmental and ethical reasons.
New
NEW COUNTRY RANGE GLUTEN FREE
KIR ROYALE CHEESECAKE
An indulgent blackcurrant cheesecake rippled with a
tangy blackcurrant compote on a crisp biscuit base,
topped with a layer of prosecco cheesecake with
chocolate coated popping candy and finished with a
Crème de Cassis jelly.
• Pack size: 1 x 14 Pre-portioned
NEW COUNTRY RANGE VEGAN &
GLUTEN FREE MANGO & COCONUT THERE WERE 70 MILLION
SLICE SERVINGS OF CHEESECAKE
A lightly spiced ginger biscuit base topped IN FOODSERVICE IN 2018 –
with refreshing mango and coconut mousse,
UP 13.7% ON THE PREVIOUS
finished with a mango glaze and sprinkled
with coconut flakes. YEAR (NPD CREST/AHDB)
• Pack size: 1 x 24 Pre-portioned
Vegan &
Mango Gluten Free
& Coco
nut Slic
e
Passion Fruit
Glazed Torte
New
VANILLA?
NICE!
Where would our dessert trolley be
without the discovery of vanilla? These
strange-looking pods contribute heavily to the
creation of many of our favourite puddings.
NEW COUNTRY RANGE
MADAGASCAN VANILLA PODS
These premium grade Madagascan
bourbon vanilla pods are
.
TIP.. lla
approximately 15cm in length.
They are plump, moist and TO P i
sweet and have a slightly r van
you ap l e
Use infuse moured
smoky aroma and taste t o la v r
- perfect for use in ice pods , make f ling ove r
y r u p p r i n k a v o u
s s f l
cream, custard and r fo r s , to s,
luxury desserts. suga brownie na cot ta or
r a w ’ p a n r t s -
‘ es , se
• Pack size: 24 pods f u d g a n d d e s w n re a l
e s o
ca ke you ream or
k r
ma la ice c
l
v a n i cu s t a r d
13Your Easter roasts deserve
THE UK’S NO.1 MUSTARD &
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25L
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Also suitable for vegan roasts
*Aggregated UK wholesaler sales value, YTD Oct 2019T he art
THE ART OF PLATING
of plating 2
FORCED YORKSHIRE 3
RHUBARB WITH BAKED 5
ENGLISH CUSTARD
BY ADAM REID 6
1
4
Adam Reid is the acclaimed chef-patron
of The French in the historic Midland
Hotel in Manchester. Adam is no stranger
to cooking beautifully presented plates of food. He cooked
the main course for the Great British Menu 2019 banquet with
his winning dish ‘Comfort Food Sounds Good’. His dessert
‘Golden Empire’, also made it through to the Great British
Menu banquet in 2016.
This is a seasonal dish and a The dish is finished with some
classic flavour combination. grated mint butter, which goes
Anybody who has grown up in really well with the rich custard
England will know rhubarb and and tart rhubarb. It’s made by
custard. I’ve taken a traditional dish adding blanched mint leaves to
and refined and enhanced it. The
custard is baked in a tray and left
butter, which is then rolled into a
log and frozen.
are quite flat so this
plate raises them up so that
4 Rhubarb
to set so that it can be served cold. Next, two sticks of rhubarb
they have more impact, which is
are placed side by side on
It’s then cut into discs and topped
with a crispy puff pastry biscuit,
1 Plate selection important towards the end of the
meal (start low and small then build
top of the biscuit for texture and
which balances the whole dish out. The dish I’ve chosen to serve this contrast in colour. The rhubarb is
up with each course). The dish is
The biscuit is rolled super-fine with is like a big white pebble or raised in its pure form and there are no
presented on a black liner which
icing sugar so that it caramelises upturned fruit bowl. It’s slightly artificial colours.
contrasts with the white plate and,
and is extra crispy. The rhubarb is concave in the centre which allows again, provides more impact.
the custard to sit perfectly in the
poached in sticks and also made
into a sorbet. middle. The elements of this dish
5 Sorbet
2 Custard A quenelle of rhubarb sorbet tops
Once the baked custard is set and the sticks of rhubarb. The sorbet
cold, we use we cut out a disc (rather is lighter in colour so it softens the
than use individual moulds) and look of the overall dish.
place it in the centre of the plate.
6 Garnish
3 Biscuit The dish is finished with some
The biscuit is placed on top of grated mint butter, which adds
the custard and is over-sized for colour and a subtle hint of flavour.
impact – it looks like it is floating This way, you get hints of flavour
and the custard is ‘hidden’ rather than a big lump so it’s not
beneath. The shape is uneven so too overpowering and it literally
that it looks ‘rustic’. melts on the tongue.
15Celebrate National
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Visit tetleyfoodservice.co.uk to find out more, and
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* Salesout Consolidated Tea Category Report MAT 8th July 2018CATEGORY FOCUS
S w e
sensationse t
LURING DINERS TO
INDULGE IN
DECADENT DESSERTS
According to thefoodpeople’s
latest ‘Desserts’ report, “deliciously
indulgent desserts continue to hold
mouthwatering appeal despite
concerns around too much sugar
hitting the headlines”.
However, consumers’ wants and desires are
changing when it comes to sweet treats, so
how can caterers persuade them to plump for
a pud?
TRIP DOWN MEMORY LANE
Classic and retro puddings, such as meringue
and cheesecake, continue to dominate, with
many familiar favourites being deconstructed
and re-imagined.
“Childhood favourites and classic
Apple, fig & custard,
combinations with a modern twist is the key
to striking just the right balance on a menu,
wine-poached pear & nut and
advises Robert Whittle, managing director at
Pidy UK. “For example a lemon tart is timeless
but it’s all about elevating this classic format
to give it the wow factor. Why not upgrade the
caramel chocolate tartlettes
traditional zesty lemon tart and add the feisty
flavour of gin?”
Rhubarb and custard is a key flavour
combination for this year, and it’s cropping up
in a range of formats from soufflés to éclairs.
Similarly, reinvented versions of Black Forest
gateau, carrot cake, panna cotta and Eton
Mess are proving a big hit, whilst 90s-inspired
rice pudding, artic roll and upsidedown cake
are getting a makeover. Boozy desserts such
SMAL
as 70s inspired red wine poached pears are L IS BEAU
15% O TIFUL
also making a comeback. WHO W F CONSUM
OULD ER
As well as enjoying the limelight in the profit ORD N’T US S
MORE ER A DESSE UALLY
sector, desserts from ‘yesteryear’ also evoke LIKELY RT AR
THERE TO PU E
nostalgia for people living in care homes. This RCH
BUY A IS AN OPTIO ASE IF
can be particularly rewarding for people living MINI D N TO
E
A HOT SSERT WITH
with dementia. DRINK
.
17CATEGORY FOCUS
Trend alert ROLL WITH IT
Roulades are also back in fashion, says
Gordon Lauder, MD of frozen food distributor
As desserts become an event in Central Foods.
their own right, thefoodpeople have “Sales of our top three Menuserve meringue
identified the following trends for roulades soared by more than 23% in 2019
2020/21: versus 2018,” he continues. “Raspberry and
white chocolate seems to be the nation’s
• FAIRYTALE FOREST GREENERY favourite. It’s a classic combination and one that
AND FAUNA are trending on our we now offer in individual portions –
plates which is translating into perfect for banqueting or when tight cost
desserts with escapist enchanted controls are in force.”
wood inspired puddings adorned
with edible flora
“MANY OPERATORS STILL CONSIDER Dysphagia Passion
DESSERTS AS AN AFTER-THOUGHT. HOWEVER, Fruit Pavlova
• HYPER REALITY DESSERTS A
WHEN DONE WELL A DESSERT CAN TRULY
dessert fashioned to look like a
ROUND OFF A CONSUMER’S EXPERIENCE.”
realistic version of (usually) a fruit - Vincenzo Mangano, sales director Gourmet at
Callebaut UK & Ireland been incorporated into all kinds of
• WOOD FIRE BAKED DESSERTS treats such as macarons and tarts
Fire and flame are the next because it adds an intriguing flavour as well
innovations for puddings. Think fire- UNFAMILIAR FLAVOURS as a fantastic vibrancy. There are a whole host
baked cheesecakes and grilled fruit “Savoury flavours are coming into the of exotic flavours like yuzu, miso and black
category in a big way bringing a different sesame that are traditionally used in Japanese
• WELLNESS HEALTH-GIVING kind of sweet,” according to thefoodpeople’s and Chinese culture and are set to become
INGREDIENTS such as nuts, grains Desserts report. even more popular.”
and seeds add a wellness
Vegetables are also appearing on desserts
halo as well as some added HEALTHIER OPTIONS
menus – think beetroot meringue and
crunch to desserts 55% of consumers say they would be more
carrot sorbet!
likely to choose a dessert if calorie information
Floral flavours such as rose, chamomile and was available and lower sugar options are of
lavender are growing in popularity too, and interest for a third (35%) of dessert consumers
herbs such as rosemary, thyme and lemon (Callebaut Desserts Report).
verbena, are being used to infuse creams, ice
Fruit-based desserts tick the healthier option box
cream and sorbets.
and puddings overloaded with fresh fruit make a
The techniques of smoking, fermenting and regular appearance on Instagram feeds.
pickling are creeping onto desserts menus
Kiwi with its vibrant colour is currently on
too, whilst matcha, ginger and turmeric with
trend, being added to tarts, pies, panna cotta
their accompanying health claims are taking
and compotes.
puddings in a new direction.
Sarah Lesser-Moor, brand manager for Lion
Robert Whittle explains: “Although matcha
sauces at AAK Foodservice, comments: “For a
has in fact been around for an incredible 800
winning combination of health and indulgence,
years, it’s been impossible to ignore the trend
it’s all about the compotes.
that’s hit our Instagram feeds. Matcha has
"Crammed with real fruit, new Lion compotes
are perfect for turning even the most basic
pudding into a treat. Spoon peach and maple
Lemon pie eclairs compote on to pancakes with crispy bacon for a
savoury sensation, or layer red berry compote
with purple crumble, with ice cream and serve on hot waffles.”
citrus ganache,
The School Food Standards have strict
guidelines governing the amount of sugar
meringue and edible allowed in school meals with a complete ban
on confectionery. However, this doesn’t mean
flowers tasty sweet treats are off the menu.
Fruit-based desserts such as jelly, fruit
compote, crumbles, and sponge puddings, are
a great option, and schools should be offering
fruit-based desserts containing at least 50%
fruit two or more times a week.
Visit www.whatworkswell.schoolfoodplan.com
for recipe inspiration.
A-PEELING IDEAS
“Fruity flavours work well in desserts but try
ringing the changes with more unusual fruit
flavours, like lemon-yuzu,” suggests Marie-
Emmanuelle Chessé, international development
project manager at Tipiak, which supplies frozen,
authentic French pâtisserie to the hospitality
stiritupmagazine.co.uk 18Sociafl
Che
sector. “With last year’s rugby world cup and
the 2020 Tokyo Olympics, interest in Japan
and Japanese cuisine is growing and yuzu is
al
Getinsgpistoacliity
now a popular citrus choice when it comes
to flavouring.
IN ho
“It’s one of the flavours in the new Tipiak
range of gluten-free Pop Macarons Fruits,
along with blackcurrant, morello cherry, coconut,
passionfruit and apricot. Macarons are a darling
of social media, with more than five million
photos posted on Instagram alone. This has Delving deeper
helped introduce a whole new generation to
these authentic delights, and Brits have really into your
been bitten by the macaron bug now.
“So versatile, macarons can be used as social media
decorations, toppings and inclusions for Matcha cheesecake How much do you know about the consumers
other desserts or freakshakes, or you are trying to attract when you are
even be served pick ‘n’ mix promoting your business online? Social media
style, popped in a has never been so important but with so
bag or box and many channels to choose from which should
sold as a takeaway you be using to get your content noticed?
sweet treat.”
Premier Foods has been working on an
inspiring piece of research exploring how both
VEGAN chefs and consumers are using the different
OFFERINGS social networks to help hospitality businesses
3% of consumers drive sales. Here’s a taster of the findings:
identify as vegan
and, whilst this is only
a small proportion of When looking for somewhere to eat out the
the population, there is channels which consumers are using most are
wider consumer interest in
these options when dining out
of home.
According to the Callebaut Dessert
report 2020, 15% of today’s consumers say
they would be more likely to order a dessert
that is vegan and 69% of consumers would be
neither more or less likely to order a dessert Facebook TripAdvisor Instagram
if it was vegan, proving that these options can
appeal to the majority of diners and mean
that caterers can suit many requirements with When looking for healthy eating advice
one dish. Anna Sentance, gourmet marketing • THREE IN FIVE WOMEN AND
manager, Callebaut UK and Ireland, comments: HALF OF MEN ORDER DESSERTS
”Veganism remains an important consideration WHEN EATING OUT
for caterers and continues to influence
• 40% OF CONSUMERS WHO came out as the top social channel to visit.
consumer dining habits. With more than two
EAT OUT EVERY DAY WILL BUY A
fifths of consumers purchasing a dessert, cake
DESSERT, CAKE OR PASTRY
or pastry when eating out, to maximise sales
(CGA FOOD INSIGHTS)
opportunities and satisfy consumers, dessert
menus also need to include vegan options.”
N-ICE IDEAS
Motivating factors
when ordering
of consumers have cooked
The ice cream category has been innovating a dish at home which they
a dessert:
to keep up with the trend for sophisticated have seen on social media.
flavour profiles.
Christina Veal, director at New Forest Ice • 48% MADE WITH PREMIUM You can get more insight like this by following
Cream, advises: “As well as updating INGREDIENTS @PremierFoods_FS on Twitter and
Instagram and like www.facebook.com/
desserts to suit the seasons, offering high
quality, innovative new ice cream flavours to
• 39% MADE WITH SEASONAL premierfoodsfoodservice.
INGREDIENTS
complement desserts will ensure the dish You can also follow #PremierSocialChef
delivers on every level. Whether served as •35% LOW IN SUGAR for the latest updates on this research.
the perfect accompaniment, a delicate palate • 35% MADE WITH ETHICALLY
cleaner, or as a refreshingly light dessert in SOURCED FAIRTRADE
its own right, using a quality manufacturer INGREDIENTS
and including the latest trends, flavours and • 34% AVAILABLE IN SHARED
serving ideas is key.
SIZES
New Forest Ice Cream’s newest launches are (THE DESSERT REPORT 2020,
Honey & Fig ice cream and Candy Floss ice CALLEBAUT)
cream, which contains strawberry sugar
www.premierfoodservice.co.uk
crunch pieces.
@PremierFoods_FS
@PremierFoodsFoodservice
19T he Country Club
THE COUNTRY CLUB
EXCLUSIVELY FOR CUSTOMERS OF THE COUNTRY RANGE GROUP
W iserIN
Cr u
IN A SPIN Cr ley etooth
simply to provide some The power of music is o s
lu
Mint B Player
background music in your dining a key tool in helping
room, these stylish turntables are evoke memories of the Record
With a big focus on care
bluetooth-compatible, portable past, particularly amongst
homes in this issue of Stir
and vintage-inspired. They are people living with dementia.
it up, we’re hoping to hit
housed in a tourmaline faux
the right note with this leather briefcase.
Two lucky readers will each
fantastic prize. win a Crosley Cruiser. To enter,
Each record player has built-in send an email titled ‘Crosley
We’re giving away two fantastic
stereo speakers and a belt-driven Cruiser’, along with your name,
Crosley Cruiser Mint Bluetooth
turntable mechanism so that you can contact details and the name
Record Players worth £89 each to
spin your own tunes. Alternatively, of your Country Range
help keep residents entertained.
bluetooth technology allows you to Group wholesaler,
Perfect for providing the tunes at stream music wirelessly from any to competitions@
your themed care home event or handheld device. stiritupmagazine.co.uk
Keep it simple daals, pickles and chutneys,
to delicious desserts.
With a spice box of just 10 favourite
with couscous and spinach and
garlic, and Parsee fudge cake are
just some of the treats on offer.
TV chef Cyrus Todiwala readily available spices, Cyrus We’ve got two copies of the book
shares his favourite shows how to whip up simple to give away. For your chance to
vegetarian and vegan recipes dishes that have an astonishing win, send an email titled ‘Simple
in his latest cookbook. depth of flavour. Spice Vegetarian’, along with your
Released last month, ‘Simple Spice Spiced aubergine and tomato name, contact details and the name
Vegetarian’ (£20, Mitchell Beazley) frittata; sweetcorn, celery and of your Country Range Group
is packed with easy, full-flavoured coconut chowder with almonds, wholesaler, to competitions@
WIN recipes for everything from baked Tandoori-style cauliflower stiritupmagazine.co.uk
Simple Spice breakfast and brunch to simple
Vegetarian suppers, from warming soups Closing date for all competitions: 30 April 2020. All winners will be notified by 31 May
Cookbook to veg-packed curries and 2020. Postal entries for all of the competitions can be sent to: Country Range Group,
PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at:
www.stiritupmagazine.co.uk/about
Vegan Croissant
Try Délifrance new vegan croissant, a great tasting
classic croissant made using vegan-friendly ingredients
18972 Vegan Croissant 60g 56 Units/Box
www.delifrance.com/ukEDUCATION
New report
on school meals
The Government is turning trading down from British food to food quality, driven by inadequate
1. INTRODUCE A ‘PLANT
a blind eye to unhealthy lower quality imported ingredients. funding and lax Government policy. PROTEIN DAY’ IN SCHOOLS
school meals, according Some caterers are knowingly not “While many schools and caterers – use the update of the School
to a new report from the complying with the Government’s are working tirelessly to serve Food Standards to encourage
Soil Association. School Food Standards in order to high-quality meals, they are facing ‘less and better’ meat and ‘more
make cost savings. a cocktail of pressures. Rather than and better’ plants. Serving
The annual State of the Nation plant-based proteins one day a
investing in school meals and
report into children’s food in The report estimates that at least week, will help to afford to serve
supporting schools and caterers to
England includes the findings of an 60% of secondary schools are more sustainable, British meat on
meet standards, the Government is
18-month investigation into school failing to meet legal standards, with their menus
turning a blind eye to illegal and
meals which brings together the many offering meals lacking in veg,
unethical practices instead.” INTRODUCE AN AMBITIOUS
views of caterers, school meal oversized sugary puddings and 2.
unhealthy snacks. Karen Crane, school meals lead TARGET FOR ORGANIC IN
providers and headteachers.
at Food for Life Gold school PUBLIC PROCUREMENT –
The 30+ interviews revealed that Rob Percival, Soil Association head following the example of Denmark,
Brownsover Community Infant
caterers are struggling with cost of food policy, said: “Children where 60% of the food served in
School in Warwickshire, said: “High
pressures that are affecting food across England are being conned public settings is organic
food standards show the difference
quality in UK schools, with many out of a healthy and high-quality
a good nutritious school dinner
school meal and the Government is 3. SUPPORT SCHOOLS TO
can make to our pupils. Since we COMPLY WITH THE SCHOOL
to blame. Our investigation revealed
rt became a Food for Life Gold school, FOOD STANDARDS – including
repo a concerning picture of declining
The tes that we have noticed the difference by supporting school governors to
a f in the afternoon learning of the
estim st 60% o ols children. School dinners need
fulfil their statutory duty to gather
a o
at le ary sch et the continued support of the
evidence of compliance with legal
nd me school food standards
seco ailing to rds Government to safeguard all our
are f da
l stan children’s futures - ensuring all PROPERLY FUND FREE
4.
lega schools are compliant with the legal SCHOOL MEALS – including
standards is a vital part of this!” by raising the funding allowance in
line with inflation
The Soil Association’s report
includes five recommendations for EXTEND THE ‘SUGAR TAX’
5.
Government action and investment. TO ARTIFICIAL SWEETENERS
The recommendations aim to tackle – and require Public Health
the inter-related crises of climate, England to monitor and
nature and health, highlighting the mitigate increased sweetener
value of real, fresh food, which consumption resulting from
is often overlooked in the hype reformulation programmes
around obesity and calories.
23HOSPITALITY
o o d f u e l s
F b growth
pu
The number of pubs are on the increase and latest
data available shows turnover
alcohol; they are also social
places where they can meet
FIVE TOP TIPS TO
IMPROVE YOUR
FOOD OFFER:
is slowly on the rise, 1.
and it’s their food rather at its highest level since the their friends to enjoy the things
than drink that’s leading financial crisis ended. So what’s that matter to them.” KEEP UP WITH THE LATEST
the way. leading to these improvements? CULINARY TRENDS - RIGHT
Some are taking this ‘customer
Well, ONS figures show that experience’ up a gear, with NOW THAT’S VEGETARIAN
We’re on a new round in the pub AND VEGAN OPTIONS
and bar sector. Over the past growth in employment has been pubs even becoming refuelling
decade the number of pubs had driven by customers eating, stations for electric vehicles.
rather than drinking. The share Marston’s were first to announce 2.
been dropping, however figures
recently released by the Office of pub employees working as installation of 400 charging FOLLOW THE SEASONS -
for National Statistics (ONS) bar staff decreased to 28.9% in points across 200 sites. THE QUALITY OF YOUR
show a small rise in the number 2019, while the percentage MENU WILL BENEFIT AND
Matt Preisinger, head of
of pubs of all sizes in the last employed as kitchen and CUSTOMERS WON’T
marketing for Brewhouse &
year. The rate of growth is small waiting staff increased to 43.8%. GET BORED
Kitchen, agrees innovation
(0.8% between 2018 and 2019), This is thought to be due to a
within the sector is fuelling
however this modest change in consumer habits,
a renaissance. 3.
improvement indicates a with people now spending more
significant shift in the market. on eating out and less on “The British relationship with the EMBRACE TECHNOLOGY -
drinking out. pub is one of this country’s great MOBILE EPOS (ELECTRONIC
Previously the ONS reported traditions, and it has been POINT OF SALE) WILL
that decline in the sector was Many suggest that the key to
incredibly sad to see so many INCREASE SALES AND
driven by small pubs closing, sustaining growth also lies in the
sites having to close their doors IMPROVE SERVICE
while the number of medium ‘customer experience’. Robert
for the last time. Now however,
and large-sized pubs was Rawlinson, CEO of live sport
there is light at the end of the 4.
actually growing. But, the recent streaming service Screach,
tunnel, and the British pub is
study shows that, for the first comments: “The challenge for KNOW YOUR CLIENTELE
roaring yet again.”
time in 15 years, the number of the industry now is to show its - THIS MAY DIFFER
small pubs has increased. relevance to a wide and diverse He added: “On-site brewing ACCORDING TO THE TIME
range of customer types, keeps flavours within pubs fresh OF DAY AND/OR DAY OF
And, there are other reasons for reminding them that pubs are and customers coming back for THE WEEK
spirits to lift. Employment levels about more than just drinking more. The rise of craft ale in
particular is really appealing to 5.
“T he British relationship with the pub those who seek innovative
flavours, and the extraordinary THINK BEYOND THE
PLATE - MATCH GOOD
is one of this country’s great traditions.” rise in regional micro-breweries
is testament to this.” FOOD WITH GOOD SERVICE
25Care Caterer Of The Year
2020
COULD IT
BE
NNING
THE WI ES
R RECEIV
CATERE
£1000ER
1
VOUCH EIR
FOR TH
ARE HOME
CStep
Register your interest at
www.premierfoodservice.
LIVE FINAL
co.uk and an entry pack
will be sent to you. 8th September 2020,
Premier Foods Head Office
Create a main dish which Completed entry forms will need to be sent via email to:
includes a Bisto product
Sarah.Robb@Premierfoods.co.uk or by post to
and a dessert dish which
Step
Sarah Robb, Premier Foods, Premier House,
includes a Country Range
dessert product. Total Griffiths Way St Albans, Herts AL1 2RE
budget for the main
Closing date for all entries is:
and dessert should not
exceed £2.25.2 5pm on 31st July 2020
The four finalists will be notified by:
Complete an entry form
and submit your recipes Friday 7th August 2020
Step including pictures of
both your main course
and dessert by 31st July
1
Winning Chef wins £1000 vouchers
for their care home
2020 to Sarah.Robb@ 2
Premier Foods and Country Range
premierfoods.co.uk. product list eligible for the competition
included in Full Terms and Conditions
To find out how to enter and for full T&C’s,
visit www.premierfoodservice.co.uk
www.premierfoodservice.co.uk
@PremierFoods_FS
@PremierFoodsFoodservice
Terms and conditions:
Open to professional caterers aged 18+ who are residents in UK and are employed or work as a caterer for a care
home in GB. To enter, follow the instructions in step 1 and 2 above. Entries sent by email or post must be received
by 5pm on Friday 31 July 2020 (the “Closing Time”). Max 1 entry per person. Main meal must include one qualifying
Bisto foodservice products (see T&Cs for list of qualifying products) and the dessert must include one qualifying
Country Range foodservice product (see T&Cs for list of qualifying products). Ingredients for each dish must not
exceed £2.25. Entries must include the recipes and photographs of the dishes, [the cooking & preparation method
and list of equipment used. Please seek employers’ permission. 4 finalists will be selected by a panel of judges.
Finalists will cook in a live final on Tuesday 8 September 2020 where one winner will be selected by a panel of
judges. Finalists and winner will be selected using the criteria set out in the T&Cs. For full details and T&Cs see: www.
premierfoodservice.co.uk. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way,
St Albans, AL1 2RE.HEALTH & WELFARE
Mouthing
off about
oral care HOW TO CLEAN
DENTURES
Toothpaste is not recommended
and manual cleaning is a must.
Use liquid soap or denture
cream cleaner, and a nail
brush/denture brush.
MOUTHCARE FOR
RESIDENTS WITH
CHALLENGING
BEHAVIOUR
Carers are advised to take a
calm and kind approach, and
maintain eye contact. Choose a
Denture soaking solutions location where the resident feels
should be used as per most comfortable (bedroom or
instructions and, if fungal bathroom) and, if necessary,
infection is present consider ask a family member or carer
soaking in a dilute Milton for assistance. Try different times
solution each evening for of day and do it in short bursts.
10 minutes. Always use a familiar
Leave the dentures in plain toothbrush and toothpaste.
Care homes are being “Without good periodontal
water overnight. For residents with oral
urged to keep on top of oral health you can’t have good
sensitivity, consider flavourless/
hygiene to help prevent a general health,” she continued.
non-foaming toothpaste.
slew of medical conditions. “Peridontal (gum) disease can DENTURE MARKING
cause respiratory infections,
Speaking at a recent NACC strokes, heart disease, uncontrolled Around 9,500 dentures are lost THINGS TO LOOK
North seminar, Amanda diabetes and severe osteopenia every year in hospital - costing OUT FOR:
Mclaughlin, healthcare manager, (reduced bone mass).” the NHS £1million – so care
RIS Healthcare, advised oral care homes are advised to do • Dry, rough tongue
assessments should be completed Poor oral health can also cause
denture marking:
within 48 hours of a resident behaviour problems; inability to • Sore painful mouth
being admitted. eat and speak; diet, nutritional • Remove dentures from and tongue
and hydration problems; weight person’s mouth
• Oral fungal infections
“Body mapping is standard changes; problems with social • Clean dentures in soapy
practice but most homes don’t do interactions, and poor quality • Lips sticking to the teeth
water with nail/denture
a full oral check,” she said. “The of life. and taste disturbance
brush
mouth should be clean, healthy
• Disinfect denture by soaking • Bad breath
and moist, and any relevant
information should be added to “ Staff should in dilute Milton solution for • Sticky, dry feeling in
that person’s care plan. We need 30 seconds (if a metal the mouth
to be treating the mouth with the understand the denture use a Dentural
• Trouble chewing, swallowing,
respect it deserves. cleansing solution)
tasting, or speaking
“We don’t want to have residents
importance of residents • Dry denture
• Burning feeling in the mouth
• Use an indelible pen to write
with mouths that smell and their
family don’t want to kiss them oral health and the residents’ initials near back • Dry feeling in the throat
goodbye. People are in care of denture. Wait to dry • Cracked lips and or corners
homes because they require potential impact on their • Apply fine layer clear of the mouth
our help.” nail varnish
A lot of drugs can cause oral
general health, well • Rinse with water
health to deteriorate, explained
Amanda, so it’s important to forge
being and dignity” “A DRY MOUTH IS A CONDITION NOT A SIDE EFFECT,” ADDED
AMANDA. “TO PREVENT CRACKING LIPS, USE LUBRICATING GEL OR,
a two-way relationship between - National Institute for Heath and IF THE PATIENT IS ON OXYGEN, APPLY A WATER-BASED SOLUTION.”
general health and oral health. Care Excellence (NICE)
29Red Cherry
ON THE RANGE
Roulade u i t
S le wit
op
a b le h
for pesphagia
dy
For many care residents,
dessert is their favourite
course – and this delicious
offering really is the cherry
on the top!
Created by Ian Clifton, catering
supervisor at Howbury House
Resource Centre in Malvern,
Worcestershire, specifically for
people with dysphagia (swallowing
difficulties) in mind, it provides a
texture-modified sweet treat that
everyone can enjoy.
“I’m currently catering for six COOKING
SERVES TIME
people on soft diets and I feel 10 12 MINS
very passionately that everyone is
able to have the same sort of food INGREDIENTS METHOD
and it is presented in an attractive
way, no matter what their dietary
• 1ltr Country Range UHT Dairy 1. Combine the butter and sugar until it is of a
requirements,” says Ian, who has
Whipping Cream, whisked to a creamy consistency.
21 years’ industry experience. “It’s
thick consistency
surprising what you can come up 2. Mix the cocoa powder with the water to form a smooth
with if you try to think outside the • 500g Country Range Red Cherry paste. Add this to the mixture and then carefully add the
box and you won’t believe how Fruit Filling, puréed eggs and the flour mix until it is a smooth texture.
smooth this roulade is.” • ¾ dsp Sosa thickener to add to 3. Line a tray with the parchment paper spread the mixture
One of the key ingredients is the filling evenly and cook for approximately 12 minutes at 190°C.
Country Range Cocoa Powder. • Small amount of finely grated 4. Allow the cake to cool, then purée the cake to a fine
chocolate (Scotbloc) for decoration crumb. Spread onto approximately the same size parchment
“It’s better than the brand leaders,”
states Ian. “The flavour it gives is • Baking sheet approx. 30cm x 36cm before piping the cream all over. Now it is easier to pipe the
so much nicer and the colour isn’t • Country Range Parchment cherry filling over the cream to get even distribution.
too dark. It blows all the branded 5. Carefully take the corners of the parchment (the
For the chocolate sponge
alternatives out of the water!” smaller side) and roll.
• 100g Country Range Creamery
Country Range Red Cherry Fruit Butter Salted, softened 6. Decorate with cream swirls, red cherry coulis and
Filling provides the all-important fruit. fine chocolate shavings.
• 100g Country Range Self Raising
“It purées really well,” adds Ian, Flour, sifted 7. Complete IDDSI texture checks before serving.
“and the volume of fruit is good too.”
• 2 Country Range Medium Free
Range Eggs
• 1 tbsp Country Range Cocoa Powder
• 100g caster sugar
• 2 tbsp warm water
IAN
CLIFTON
31NEW ARRIV 32
MELTING POT
r B a by PRESTON WALKER
oki ng fo omes With the Baby Boomer generation director of Oakhouse
Co care h set to be the next ‘intake’ of care Residential Home in
VALS
m er s in home residents, it might be time Rutland
Boo
for a menu shake-up. One way of helping people
with dementia to eat more
Whilst most current care home is to offer foods that evoke deep-routed
residents have favoured traditional memories of pleasure brought back through
fayre, those born between 1946 smells, tastes and sounds. Serving finger
and 1964 have enjoyed more foods can also help however can be tricky
travel abroad and exposure to with classic care home dishes. For well-
international cuisines. But how travelled people who enjoy foods from all
can care caterers adapt these over the world evoking wonderful memories
global cuisines to suit their menus through finger food may become easier.
and the dietary conditions facing The flavours of distant countries are defined
their residents? Here’ several by the wonderful spices and herbs that
industry experts share their grow locally – and these can easily be
thoughts and ideas… incorporated into street food style bites.
We can find examples of foods designed
to be eaten with fingers everywhere we
look: Indian Pakora, Chinese Dumplings,
Japanese Maki Rolls and Jamaican Fritters.
BARRY DART
For a simple Mexican Quesadilla just take a
kitchen manager, Park
base of chilli beef, rice and cheese placed
Lane Nursing Home,
between a folded tortilla and fry until crisp on
Barnstable, Devon
both sides. Once cooled and cut into pieces
Our residents definitely this makes a delicious and authentic dish
prefer food which has easily picked up and eaten. They’re quick
strong flavours, such as curries and and easy to make, taste great and can bring
anything spicy. Whilst previously, residents back great memories of travelling abroad.
wanted plain boiled rice, now they want
egg fried rice with chilli in it. Even things
JAMES BALL
like chicken goujons are served with
development chef and
Country Range Sweet Chilli Dipping Sauce
director of Oak House
to give them a kick. Our most popular dish
Kitchen
is spicy meatballs with spaghetti. We make
them with minced beef, garlic, fresh chilli Current dysphagia meals
and herbs bound together with egg and stick closely to the ‘meat
served with spaghetti in Country Range and two veg’ dishes found on classic care
Ready to Use Tomato and Basil Sauce. menus and mashed potatoes complement
A lot of our residents need foods which the flavours on the plate.
are fortified so we’ll make Thai curry with As tastes change we are going to see
full fat coconut milk and also double or far more dishes that reflect travel and
whipping cream. Strong flavours are really accessibility of ingredients. Mashed potato
important for people living with dementia is going to look a little out of place sitting
and they always remember and comment next to ‘sweet and sour pork’ and ‘Thai
on the spicy dishes we’ve made - but green curry’ or found layered in a texture
never things like cottage pie. modified lasagne. Oak House Kitchen has
developed techniques that make delicious
versions of starchy side dishes from around
SARAH LESSER-MOOR
the world that fit the IDDSI Framework,
brand manager for
making it easy for you to serve noodles,
Lion sauces at AAK
naan and nachos when they‘re needed!
Foodservice
Spaghetti pasta is easily made by blending
Lion World Flavours sauces cooked pasta, fragrant stock, cauliflower
are designed for those and Parmesan to the correct consistency.
who love bringing the flavours of global The spaghetti effect is achieved using a
cuisines to their food. Our latest collection piping bag with a small hole cut at the tip
of dressings can instantly transform a and can be served with a rich beef ragu
dish with minimal effort. Give king prawns to create Spaghetti Bolognaise. For more
and noodles a vivid burst of Asian flavour details: www.oakhouse-kitchen.com
with chilli, lime and lemongrass dressing,
or evoke Mediterranean memories with
pan-fried seabass dressed with the fresh,
uplifting flavour of basil oil. If you’re looking Left
for salad inspiration, try cider, honey and Laksa with pumpkin and coconut
mustard dressing – it’s a product that milk, noodles, broccoli and
really earns its keep in the kitchen, as it pomegranate seeds
also goes beautifully with mash, chicken
www.stiritupmagazine.co.uk/recipes
or sausages!
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