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Stir it up magazine NovDec 2017

Five ways to use... Oat Flakes Toasted oat, pumpkin and freekeh and risotto, toasted pumpkin seeds & parsley jus 1. Toasted oat, pumpkin and freekeh and risotto, toasted pumpkin seeds & parsley jus This is the dish that got us to the Country Range Student Chef Challenge final so it had to feature and it’s a favourite of mine. The fresh parsley jus adds a great earthiness to the dish and reminds me of fresh herbs in my granddad’s greenhouse. Full recipe available online at www.stiritupmagazine.co.uk/recipes. 2. Shortbread based apricot and blueberry crumble with an oat and pistachio topping An alternative to an everyday crumble using oats to give a nice texture and crunchy topping. Use apricots and blueberries that you may have frozen during the summer months that you can now cook with during the winter. The shortbread base adds more flavour and texture and gives an extra element to the dish. 3. Poppy seed and pumpkin seed power bar with melted chocolate topping A tastier alternative to your usual post-workout snack, these provide lots of energy while also being more nutritious than normal power bars. Including poppy seeds and pumpkin seeds adds more texture and, with the chocolate topping, a sweet element. 4. Oat pane Gremolata chicken strips with a basil and tomato chutney Great for a buffet, these easy to pick up crispy oat coated chicken strips taste fantastic dipped in a homemade tomato chutney. Deep frying them gives a lovely crunchy bite to the oats and the chutney provides a little sweetness. 5. Chilli and chocolate mousse and oatmeal biscuit Chocolate is my favourite ingredient so I had to use it somewhere in my Five Ways. The addition of chilli gives the mousse a slight kick but doesn’t overpower and, in recent years, has become another classic pairing. The oatmeal biscuit accompanies this dish well and brings the flavours together. About Emily Bucknall Emily is a former winning team member of the Country Range Student Chef Challenge, scooping the 2016 title along with fellow Loughborough College students, Daniella Bromley and Rebecca Brooks. As part of their prize, the team went on to compete with the Craft Guild of Chefs team at the Culinary Olympics in Erfurt, Germany. She was also a finalist in the 2017 Challenge. Earlier this year, Emily won a City & Guilds Medal for Excellence in recognition of her outstanding performance in the Level 3 Diploma in Advanced Professional Cookery. She is now embarking on the next step of her professional cookery development after being snapped up by the two star Michelin - Restaurant Sat Bains with Rooms. Emily completed a three-day stage at the illustrious restaurant and was offered a role of commis chef on completion after impressing Sat and his experienced team. She says: “For me, it all started with winning the Country Range Student Chef Challenge really. The win gave me direction, a huge confidence boost and a burning desire to work in the best kitchens with the finest chefs. The skills learnt, experienced gained and happy memories will stay with me for life so I recommend all budding college chefs to get involved.” • Country Range Oat Flakes 3kg If you mention oats most people will immediately think of breakfast cereals, but this fibre-packed ingredient can also be used as a delicious base for a host of healthy sweet and savoury dishes. Low in fat and a good source of protein, oat flakes (or rolled oats), are basically the raw whole oat rolled out flat. We sent some Country Range Oat Flakes to 2016 Country Range Student Chef Challenge winner Emily Bucknall, and she created these five ingenious dishes for us... The 2017/2018 Challenge Final closing date for entries: November 30! Planning for 2018 So, we’re coming to the tail end of 2017, and everyone is thinking about their turkeys, mince pies, mulled wine, extra large tin foil and everything else that goes with this time of year. The Craft Guild is busy planning our events calendar for 2018, looking at our normal events along with a few new ones. Of course some of you will be busy preparing for the Country Range Student Chef Challlenge, and with the final at Hotelympia in the spring of 2018, we hope that you will all support as well as you did last year. Last month saw the final of our Young National Chef of the Year and National Chef of the Year competitions at the Restaurant Show, where we had so many Michelin stars in the judging panel that it made me have stars going around my head! What a stunning competition and Luke Selby (NCOTY) and Danny Young (NYCOTY) are very worthy winners indeed. It’s been lovely to see so many great recipes and ideas coming from the chefs who have written and shared their food thoughts in ‘Five Ways’ this year, and what better way to finish this year than to see Emily Bucknall telling us how to use Country Range Oat Flakes in these most versatile of ways. We’re starting 2018 off with one of our Major series competitions, just before we roll into Hotelympia, followed by our support of the Future Chef competition where we see some amazing talent many of whom have then gone onto colleges around the country, and I know of a handful who have then been able to enter the Country Range Student Chef Challenge, in the last couple of years. That just leaves me to say that the Craft Guild wish you all well for the festive season. We hope business booms for you all into 2018. Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild Emily Bucknall FIVE WAYS TO USE NOV/DEC 2017 31


Stir it up magazine NovDec 2017
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