Dickson’s Diary

Smokey, barbecue flavours are high on the food trends list this year. 

Whether you’re wowing customers with the theatre of cooking on a barbecue al fresco in your establishment or creating some delicious barbecue-inspired dishes for your menu, adding some sizzle to your offering is bound to increase profits. 

Brilliant barbecues are no longer just about burgers and bangers. They are a much more sophisticated affair these days and are drawing inspiration from all four corners of the culinary world, rather than simply focusing on TexMex options. Middle Eastern and Korean influences have found their way onto mainstream menus in the last year or so and are proving hugely popular. 

Barbecue techniques are changing too, and menu descriptors emphasising cooking methods, such as “charring, burning” and “smoking”, continue to grow in popularity. 

I’ve been working up some brilliant global cuisine-inspired barbecue recipes including the stunningly delicious ras el hanout tofu veggie skewers featured on our front cover for this issue of Stir it up magazine. 

Paul Dickson 

Barbecued harissa garlic king prawns with jewelled couscous salad Pep up your prawns with a delicious and easy-to-make harissa paste made with Country Range But ter, Garlic Puree and Spices. The Countr y Range Spices are a really high standard and come in a great container which is easy to store. 

Simply brush the harissa paste over the prawns and cook on a griddle pan or barbecue until just cooked. Flame up the barbecue with a squeeze of lemon and olive oil to add ex tra smokiness. Ser ve with a jewelled cous cous packed with your choice of seeds, nuts and dried fruits, such as prunes, dates, pomegranate seeds and apricots, plus lemon juice, garlic and fresh herbs. 

Country Range Cous Cous is a great base – it gets better the more you throw at it! You can also add spices such as turmeric or smoked paprika to add colour to your cous cous. 

All American barbecue sharer Consumers never tire of the nostalgic American flavours so be sure to offer a delicious sharing platter featuring ribs, hot and spicy chicken wings, mac n’ cheese, and barbecued corn on the cobs. 

Sausage and Apple-Mustard Slaw Subs with Topped Sweet Potato Crisscuts Take some delicious Country Range Butchers Style Sausages and brush them with a sticky honey-mus tard glaze. Next, dress a hot, fresh baguette with some crunchy apple and mustard slaw and, voila – the perfect on the go snack or as a main with delicious sweet potato crisscuts on the side. Switch in a meat-free sausage to ensure your vegetarian customers can enjoy it too! 

Korean Bulgogi Beef Burrito with Kimchi and Korean Mayo This Korean twist on a classic is the perfec t on-the-go lunch option. It is inspired by traditional Korean ‘Bulgogi’ which literally means ’fire meat’. Traditionally thin slices of beef which is marinated with a mix ture of soy sauce, sugar, sesame oil, garlic and pepper, often served on a table top barbecue in front of the customer

Ras el hanout Tofu Veggie Skewers with Peri Peri Cauliflower ‘Wings’ For an out-of-this world vegan barbecue buster, as seen on our cover this issue, coat some cauliflower florets in a paste of flour, water, cumin seeds, cayenne pepper and smoked paprika, roll in panko crumbs and deep fry. Then brush on some Country Range Peri Peri Sauce and pop in the oven. next take some chunks of firm tofu and ‘inter-skewer’ with your favourite fresh vegetables (choose different textures so that every mouthful is different). Make a ras el hanout spice mix marinade to brush over the kebabs before griddling or barbecuing. Serve with a dipping sauce made from equal quantities of Country Range Peri Peri Sauce and mayonnaise.  

>>Click here to read the rest of the July 2018 issue of Stir it up magazine <<

 

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