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Stir it up magazine November December 2015

FIVE WAYS TO USE >> 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. Originally a guild of the Cookery and Food Association, which in itself has been established for 130 years, the Craft Guild of Chefs has become a leading light in representing the interests of chefs across the industry, while being passionate about promoting the understanding, appreciation and advancement of the art of cookery and the science of food. 50 years in the making To celebrate its 50th anniversary the CGC is giving away 50 free memberships. By being a member of the CGC you can use its designatory letters and in doing so these prove you are a professional who is committed and passionate towards your career. You will gain preferential subscription rates for industry leading publications whilst having opportunities to demonstrate at industry events including the Skillery and to judge at prestigious Craft Guild of Chef competitions including the Wessex Salon Culinaire, National Chef of the Year and the CGC Annual Awards. What’s more you may also be featured in the CGC’s new look bi-monthly Stockpot detailing the latest membership and industry news, restaurant openings, events, overseas views, members’ tweets and people moves, topical articles on seasonal food, including fruit and vegetables; meat, poultry and fish plus in depth product features and much more. For the chance to win your free membership, email your name, place of work and your contact details to cgc@ proactivecommunications.co.uk, quoting CGC 50th membership giveaway in the subject bar. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild Five ways to use... FRUIT-BASED MINCEMEAT >> Fruit-based mincemeat is a festive favourite most commonly used as the filling for mince pies. It’s a mixture of chopped dried fruit, distilled spirits and spices and the recipe dates back to 15th century England. It originally contained meat and many modern recipes contain beef suet, although vegetarian alternatives are available. Early recipes describe a mixture of fruit and meat which was used as a pie filling. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. However, as the recipe evolved and became sweeter, mincemeat ceased to be a savoury dinner course and was instead used solely for desserts. There’s lots of ways to use this tasty ingredient, so get creative this Christmas with a little inspiration from Matt Owens, the national secretary of the Craft Guild of Chefs. 1. Mincemeat samosas – Using samosa pastry is best but you could also use filo pastry. Fry and serve with a chocolate orange dipping sauce. 2. Mincemeat ice cream – This works well with vanilla but would go down well with chocolate also. Just fold in the mincemeat once you have churned your ice cream – or you can add a couple of spoonfuls to shop-bought ice cream if you’re feeling lazy! 3. Mincemeat Bakewell – Prepare your Bakewell but rather than the traditional raspberry jam in the base, spread your mincemeat then frangipane, lots of flaked almonds and nibbed sugar then bake till light brown. Serve with brandy custard. Matt Owens 4. Mincemeat bread and butter pudding – I would use brioche for this and make your custard in the normal way but a little brandy and orange zest will enrich this. Simply layer the brioche between the mincemeat and finish the top with some mixed spice and Demerara sugar. Bake till golden. 5. Mincemeat cheesecake – Prepare a normal cold set or baked vanilla recipe (it’s nice if you use a ginger biscuit base), then fold 150g of mincemeat into your mix before you pour over the base. About Matt Owens >> Matt is director of food for Fusion Catering Solutions, as well as the national secretary of the Craft Guild of Chefs. Matt has competed in all major culinary competitions at home and abroad, achieving a gold medal at the Erfurt Olympics. He was also awarded Pastry Chef of the Year 2001 by the Craft Guild of Chefs and named Governor at the 2015 Craft Guild of Chefs Awards. NOV / DEC 2015 13


Stir it up magazine November December 2015
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