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Stir it up magazine July 2017

JULY 2017 35 DICKSON’S DIARY Fish and seafood are menu must-haves but sourcing good quality products at an affordable price point can be a challenge, which is why chefs should consider frozen products. With fresh fish costing far more per portion than meat, it’s hard to feel like you’re getting value for money, but buying frozen is a fantastic option. The Countr y Range IQF Salmon Fillets are a brilliant example. They’re frozen at sea to ensure they’re super fresh and brilliantly packaged in individual, heavy du ty vac pac, which means they can be easily and safely defrosted. The individual packaging also allows easy waste 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. management as you only need defrost what you need. The Country Range Premium North Atlantic Prawns are low glaze and exceptional quality. They’re equal to, if not better than, any of the high end branded versions, so well wor th tr ying. Here are a few menu ideas for this summer: • Coat some Country Range IQF Salmon Fillets in Country Range Fajita Seasoning mixed with fresh lime juice and ser ve blackened Ready-to- with Country Range use Salsa and a side of Country Range Salted Tor tilla Chips for an on-trend Mexican feel. • Take some Country Range Cod Fillets and cut them into fingers. Breadcrumb and deep fr y then serve bet ween two slices of light l y toasted white bread wit h a slice of Country Range Mature Cheddar and some Country Range Tar tare Sauce for a delicious brunch. • For an Indian take on sesame prawn toast, mix some Premium Nor th Atlantic Prawns with a spoonful of Country Range Ready-to-use Madras Sauce, spread on a slice of white bread, top with Country Range Whole Black Mustard Seeds and deep fry. Cut into triangles and ser ve with a little pot of Country Range Mango Chutney. Happy cooking! Prawn Jalfrezi Paul Dickson


Stir it up magazine July 2017
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