One of the biggest
trends is “healthy
eating” and it’s
impor t ant for
caterers to provide plenty
of options for this growing
army of f itness fanatics.
Good nutrition is all about setting your
macros and get ting a healthy balance
of protein (35%), carbohydrate (35%)
and “good” fat ( 30%). Forget about all
the fad diet s – they’re not sustainable.
Country Range has loads of products to
help you to create perfectly balanced
dishes for your customers. For example,
the new Country Range Chicken Breasts
are a brilliant source of protein. Try ser ving
t hem with some fresh or frozen vegetables
and a good source of starch, such
as Countr y Range Easy Cook Long
Grain Rice mixed with some Country
Range Coconut Milk - a good fat and full
of creamy deliciousness. Alternatively you
could make a curry base and serve the
chicken w ith Countr y Range Easy Cook
Basmati Rice. Both dishes are 350-400
calories per serving.
For vegetarians and vegans, replace the
chicken with Country Range Chickpeas and
add spinach and turmeric into your curry.
Top tip: Don’t throw away your
chickpea water. Instead whisk it
up like egg white and add sugar
to ma ke vegan meringues.
Heal thy eaters will want to load up on
cer tain products for breakfast so try making
your own muesli with Country Range Oat
Flakes, nut s and seeds. Add in some grated
fresh apple and Country Range Pure Clear
Honey or Country Range Maple & Agave
Syrup and serve with full fat milk. Oats are
great for your mental wellbeing and full of
For a great handheld snack for lunch,
try new Countr y Range Frozen Plain
Bagels with slices of ham, a bit of
cheese, tomato, let tuce and mustard.
You could also make your own muesli
bars by mixing Countr y Range Oat Flakes
or quinoa, nuts, melted butter and maple
syrup. Bake in the oven and cut into
squares to ser ve. Making your own offers
much better profits and customers love
homemade, artisan produc ts – especially
Finally, make your own smoothies using
Country Range Frozen Summer Berries
blended with Country Range Apple Juice.
Country Range development chef
RAISE Angelica root is a key ingredient in
gin making and has the important role
of holding and marrying the flavours
of the other botanicals, giving length
to the final product.
A similar function is performed by another
root, orris, the bulb of the iris plant.
The latter also adds floral notes to the gin.
Other often used botanicals in gin are
cubeb berries (which have a peppery,
minty flavour), grain of paradise, liquorice,
nutmeg, lemon and orange peel.
Wormwood is a botanical that is essential
in the making of the fortified wine
vermouth, especially in Europe where,
to be called vermouth, it must contain
at least one herb from the Artemisia
wormwood family. This is a plant that
it is also used in antiseptics and
digestives. Other botanicals used
in vermouth production vary and there
are more than 90 used including tonka
beans and rosemary.
In amari production, the botanicals vary
widely but commonly used ones are
gentian, cinchona, angelica, wormwood,
juniper, citrus peel, liquorice, cinnamon,
anise, lemon balm, fennel and many more.
You can see that a lot of botanicals are
used in all the three categories as their
flavours are appealing across the board,
and a lot of the same botanicals will be
used in liqueur production.
president of the
UK Bartender’s Guild
are made of seeds,
berries, roots, fruits
and herbs. The terms botanicals
is mostly associated with gin
however these products are
also used in the making of
other beverages like vermouth,
liqueurs and amari.
The most commonly used ones are juniper,
which gives the main flavour in gin and
adds fruity, piney notes. Coriander seeds
are also widely used in gin and provide
a spicy, citrusy note.
used in vermouth
JAN/FEB 2018 39