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Stir it up magazine AUGUST 2017

Tasty and nutritious lunches are in big demand on university and college campuses, and these two delicious dishes from chef Mike Simmonds definitely hit the spot. AUGUST 2017 33 ON THE RANGE Mike Simmonds The Leading Independent On the Range Foodservice Brand Ingredients Ingredients METHOD METHOD Country Range Stone Baked Ciabatta x 10 5 Chicken fillets 25g Country Range Piri Piri Seasoning 40ml Country Range Rapeseed Oil 1 fresh mango 20g fresh coriander 1 lime, zest & juice 2 Little Gem lettuce 150g Country Range Real Mayonnaise Salt & pepper to taste 800g Country Range Five Bean Salad in Water 1kg Country Range Chopped Tomatoes 150g Country Range Tomato Paste 15g Country Range Smoked Paprika 25g Country Range Vegetable Bouillion 100g red onion 2 cloves fresh garlic 70ml Country Range Olive Oil 1 yellow capsicum 30g fresh basil Salt & pepper to taste Mike is a partner at GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire, and uses a wealth of Country Range ingredients to create on-trend meals for his discerning student diners. “The Country Range Piri Piri Seasoning is a very versatile product and I’ve used it in both of these dishes,” he says. “It brings the spice of Portugal to life and has a great balance which suits most people’s palates. Fresh mango is always a favourite ingredients and it works really well with the chicken and the Piri Piri in the ciabatta. “It’s great to have all of the different beans together in one handy tin in the Country Range Five Bean Salad. As for the soup, it’s a really easy dish to make, it’s vegan and it works out at just 45p per portion. It’s also really nice served chilled on a warm summer’s day.” Chargrilled Piri Piri chicken ciabatta (10 portions) Tuscan bean soup (10 portions) 2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime then mix all the ingredients with the mayonnaise. Adjust the seasoning as required. 3. Wash and dry the little gem lettuce and leave the leaves whole. 4. Place your char grill or heavy bottomed frying pan on a medium heat. Add a little rapeseed oil then carefully place the chicken into the pan. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through. 5. Once the chicken is cooked keep warm then gently warm the ciabatta. 6. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom, followed by the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango. Put the ciabatta roll top back on and serve straight away. 1. Chop the red onion, garlic and yellow pepper. In a large pan gently sweat off the vegetables with the paprika in the olive oil. Do not allow the vegetables to brown. Add the tomato paste and gently cook out for a few minutes. 2. Add the vegetable bouillon to 3 pints of boiling water and set aside. Drain off the five bean salad and rinse with cold water. 3. Add the chopped tomatoes, beans and vegetable stock to the pan and simmer with a lid on for half a hour. 4. Season to taste and add the chopped basil before serving. 1. Slice the raw chicken fillets in half lengthways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge. “The Country Range Piri Piri Seasoning is a very versatile product and I’ve used it in both of these dishes”


Stir it up magazine AUGUST 2017
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