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Stir it up magazine NovDec 2017

I’m a traditionalist when it comes to Christmas and I don’t like to mess around with the classic festive fayre. I t’s turkey all the way for me but I do like to use all of the meat – not just t he breast, so I normally braise the legs then pick the meat off and combine it with sausage meat to make little croquette bonbons. For a luxury stuffing to accompany your turkey, add fresh cranberries, sausage meat and sliced dried apricots to Country Range Sage & Onion Stu ffing Mix. Pour in some of the turkey juices and fat for extra flavour. Pimp up your parsnips by glazing them in Country Range Maple & Agave Syrup and a sprinkling of chopped chestnuts, and beautif y your Brussels by slicing them and frying them in but ter with tiny st rips of crispy bacon. Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school. A s an alternative to Christmas pudding, a pavlova is a nice and light dessert after a big Christmas dinner. I make a t riple layered pavlova sandwiched with Country Range Ready to Serve Custard, cream and summer berries, which have been stewed down to a light jam. Top with lightly toasted Country Range Flaked Almonds. For a fantastic winter sharing dessert, make a dipping chocolate sauce using Country Range Chocolate Drops combined with cream, butter and a splash of alcohol, and serve in a fondue with fruit and marshmallow s. Party buffets for me are all about flavours of the past with a tw is t, things like sausage rolls and vol au vents but using better quality ingredients than they probably were back in the day. Tr y making your own sausage rolls using Countr y Range Puff Pastry, adding sage, onion and some pieces of diced apple or black pudding for a twist on the classic. Merry Christmas! Paul Dickson Chocolate fondue Baking For Foodservice Get Christmas Ready With Kara Spiced Salted Caramel Brownie Product Code: F01866 Malted Bloomer Product Code: F01791 Amazing Apple & Blackcurrant Cake Product Code: F01742 Lemon & White Chocolate Bombe Product Code: F01870 Sourdough Bloomer Product Code: F01899 Luxury Salted Caramel & Hazelnut Cake Product Code: F01848 NEW 10 INCH ROUND CAKES Rose & Vanilla Shimmer Product Code: F01914 Banana & Toffee Kiss Product Code: F01913 Dulce De Leche Product Code: F01912 T H E C A K E C O L L E C T I O N Contact your local Country Range Group wholesaler for more details www.karafs.co.uk • @karafsbakery DICKSON’S DIARY NOV/DEC 2017 27


Stir it up magazine NovDec 2017
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