SPECIAL FEATURE A knob of butter Salt Black pepper 500ml whipping cream 3 tablespoons of MAGGI® Mushroom Liquid Concentrate Darren Hamill Ingredients 500g potatoes peeled and quartered 250g self- raising flour Fresh tarragon 250g wild mushrooms Oil for frying Method To make the gnocchi: 1. Boil potatoes until soft, then mash and season to taste. Cool slightly. 2. Mix flour and some chopped tarragon with potatoes and knead until it forms a dough. 3. Roll into marble size balls and place onto a lightly floured tray. To make the sauce: 1. Roughly slice mushrooms and sauté in large frying pan with butter. 2. Season, add the cream and mushroom stock and reduce until the sauce thickens. 3. Finally add some chopped tarragon. 4. Deep fry the gnocchi in a hot pan until golden brown and crispy. 5. Drain on kitchen paper and add to the mushroom sauce. 6. Garnish with flat leaf parsley or alternatively crumble goat’s cheese and serve immediately. Gnocchi Creamy Mushroom and Tarragon Sauce by Darren Hamill of Langs at Longton, Little Hoole Winning Recipe James Palmer of The Smith Arms, Preston Sweet and Sour Chicken with Pineapple, served with rice James recreated one of the nation’s favourite Asian dishes, using the MAGGI® Vegetable Liquid Concentrate as a marinade for the chicken, to create the perfect Sweet and Sour sauce. James said he found the product really easy to use and it instantly added depth and body to his dishes. “I prepare sauces in advance for busy periods and running out can sometimes be an issue. This product allows us to make more almost instantly. I was pleased with the quality of the product as it gave a really good flavour, much better than my current branded product. Also, because it is highly concentrated a little goes a long way!” MAGGI® Liquid Concentrate is so much more than just a stock... Mix into Dressings & Dips NOV / DEC 2015 21 BEFORE COOKING AFTER COOKING DUR ING COOKING Braising /Stewing Flavour Boost Soup/Sauce /Broth Base Finishing Drizzle Coating /Basting Stir Frying Final Coating Marinate >> You can find full details of all of the winning recipes on the Stir it up website www.stiritupmagazine.co.uk/Maggi-recipes and the MAGGI® Professional website www.maggi.co.uk/Professional/recipes. Would you like to be included in a feature within the Stir it up magazine?! If so, ema i l us today at editor@ sti rit upmagazi ne.c o.u k we would love to hear from you! “I used to make fresh mushroom stock which I would reduce down for hours, but MAGGI® Liquid Concentrate now allows me to add instant flavour to my dishes, saving me a considerable amount of time.” >> For more information on the range or to order a free sample please visit www.maggi.co.uk/ professional or call 0800 742 842.
Stir it up magazine November December 2015
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