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Stir it up magazine November December 2015

SPECIAL FEATURE #CreateastirwithMAGGI® >> In our 2015 Survey readers told us that the two main things that are wanted from Stir it up is product application suggestions and more recipe inspiration to keep menus refreshed and on-trend. You also said you wanted to hear practical tips and advice from chefs working in similar establishments. As a result, in the first of its kind for Stir it up, we collaborated with MAGGI® earlier this year to launch an exciting competition for our readers. #CreateastirwithMAGGI® gave chefs the opportunity to show off their culinary skills using the MAGGI® Liquid Concentrates Range and win some great prizes – including the chance to feature in this very issue of Stir it up. We asked chefs to submit a recipe using a FREE sample of the MAGGI® Liquid Concentrates range within the dish and they were judged on how creatively they used the product. We have been delighted with the number of entries and the level of culinary flair used to create the delicious dishes – and were so spoilt for choice that we have chosen not one but two winners. Huge congratulations to Nick Jones and Darren Hamill, and a big thank you and well done to all the chefs who entered their amazing recipes. Haddock Ballotine with Roasted Red Pepper Puree by Nic Jones of the Tunnel Top Bar and Restaurant, Warrington Oliver Rolls of Hilldales Residential Care Home, Ilfracombe Deep Fried Risotto Balls with an Egg Filled Centre Oliver created this absolutely amazing dish of using the MAGGI® Vegetable and Mushroom Liquid Concentrate variants. Oliver used the Vegetable Concentrate to produce a stock for his risotto and the Mushroom Concentrate to flavour the breadcrumb coating of the Risotto Balls adding another aroma to the dish. They look absolutely delicious – we’re sure you’ll agree. You can find full ingredients and how to construct this culinary masterpiece on the Stir it up and MAGGI websites. 20 NOV / DEC 2015 Nic Jones Ingredients 1 red pepper (halved and de-seeded) Salt Ground white pepper 1 tsp MAGGI® Vegetable Liquid Concentrate 1 sweet potato (peeled strips with potato peeler Vegetable oil for frying 1 haddock fillet (raw) 1 tbsp butter Pea shoots to garnish (optional) Method 1. Oil and season the red pepper and place at the top of the oven at 180°C or Gas Mark 4 for 10-15 minutes. 2. Take out of the oven and place in a blender, add salt and pepper and 1 tsp of the MAGGI® Vegetable Liquid Concentrate. Blitz until smooth then pass through a sieve. 3. Peel the sweet potato as thinly as possible and fry in oil until crispy, place on paper towel to soak up the oil. 4. Cut the fish lengthways to achieve long fish goujons, then place flat onto clingfilm, season and roll into a ballotine. 5. Cut the ballotine into 3 medallions, put a little butter on top and grill until cooked (leaving the cling film on until plating). 6. Cook your fish last. The purée can be plated in advance and the crisps arranged on the plate just before serving. Tony Slate of the Aubergine Restaurant, Wigan Fillet Steak Rossini Tony used the MAGGI® Beef Liquid Concentrate to add Winning Recipe flavour and depth to his decadent dish – which is served with a crouton, duchess potatoes and the unusual twist of deep fried aubergine crisps! This dish is selling superbly on Tony’s current menu and he uses the Concentrate on a daily basis. He used the Concentrate as a marinade for his fillet and also to create a Beef infused jus to drizzle over the dish before serving – delicious! “I am using the MAGGI® Liquid Concentrate on a daily basis and I’m very impressed by the flavour and ease of use.” T he Stir it up Team love this! Assisting the amazing since 1883 “The concentrate itself is brilliant as it adds another dimension of flavour to my dish. You only need a little but it packs a powerful punch!”


Stir it up magazine November December 2015
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