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Stir it up magazine AUGUST 2017

CATEGORY FOCUS Parmesan waffles a quick bite of something light that people bring from home. In that case, they would skip buying their lunch from outside. So as breakfast away from home grows, especially if this happens later in the morning, there is a danger breakfast will cannibalise lunch business. That’s a trend foodservice operators should watch.” It therefore makes good sense for operators to stock and offer items on their menus that are versatile and perfect for a range of meal occasions throughout the day, says Gordon Lauder, MD of Central Foods. “Items like crumpets, waffles and pancakes are not only ideal for brunch, they can also be served at other times of the day too. They can be topped with a range of different ingredients and flavours, which makes them very versatile. “They also tap into one of the trends for 2017 – comfort food. It’s known as the taste of yesterday trend, providing memories of childhood, and in these uncertain political times, it’s a trend Why not try ser ving your traditional that’s going down well in foodservice.” Kenneth Axen, MD of Futura Foods, suggests adding halloumi cheese to a brunch salad to mix up ingredient combinations and keep things fresh - or sandwich between wholemeal bread and an egg for the perfect vegetarian equivalent of a bacon bap. Breakfast and brunch cracked A main ingredient to offer on a loaded dish is an egg option; scrambled, boiled, or poached they’re all packed full of protein and with egg consumption up 18% this year, this will keep brunch menus on trend. Use an on vogue multi-seeded or sourdough bloomer, like those from Kara, to create indulgent bacon, egg and avocado sandwiches or a gourmet open brunch sandwich, which can be served with scrambled egg, smashed avocado and topped with smoked salmon. Drawing inspiration from Mexico to the Middle East, eggs are being overhauled and given a new lease of life, says Fergus Martin, Major Development Chef. “Why not try incorporating a huevos rancheros, with a kick of Major Fajita or Piri Piri Mari Base, or a vegetarian Mediterranean or Moroccan infused Shakshuka alongside your traditional brunch menu? Or a grab and go Mexican scrambled egg fajita breakfast burrito as a spicier option for your grab and go?” Flavour forecast McCormick’s 2017 Flavour Forecast predicted breakfast options with big, global flavours would be sought after by a generation of flavour adventurists this year. Steve Love recommends: “Try warm, sweet congee; traditionally served savoury, the Far East’s creamy rice porridge takes an unexpected turn with exotic rice varieties, warm spices and fruit juices. Top with mango, coconut or a balsamic drizzle and more!” On-trend sorghum grain bowls – an ancient whole grain native to Africa which is mildly nutty in taste with a hearty texture - are delicious paired with plant-based milks and aromatic cinnamon and ginger, or, for a walk on the wide side of breakfast, opt for a Middle Eastern-inspired breakfast hash – tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel – topped with a spicy skhug (pronounced shug) sauce. with avocado cream AUGUST 2017 13 many people use their favourite f ruit, nuts and seeds as t oppers t o int roduce functional health t o their breakfast. cooked breakfast as a sharing platter Preserve your reputation Emma Macdonald, founder of The Bay Tree, advises: Toast and pastries are classic breakfast items and tasty toppings or fillings are a simple way to introduce customisation. Unusual flavours can be an early morning wake up call. Consider jams or marmalades with added alcohol, or luxurious all butter curds. Deliver seasonal all year round. As autumn arrives, consumers can personalise a hearty bowl of porridge with a dollop of their favourite preserve. Visual appeal is key to buffet style offerings. A stack of single serve jars can build a colourful yet cohesive display to wow customers with! avocado bagels with cream cheese Turn to page 21 to find the recipe for our delicious front cover dish, Huevos Rancheros and a poached egg


Stir it up magazine AUGUST 2017
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