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Stir it up magazine November December 2015

THE MELTING POT Retro food is bang on trend right now with consumers clamouring for culinary memories of their childhood... Scampi & chunky chips Stephen Hemingway, applications chef, HB Foods Jammie Dodgers have been one of the UK’s favourite biscuit treat for over 50 years. Combining jam and crumbly shortbread, our take on the dodger uses salted caramel and fudge which is quickly becoming the new staple flavour across all food areas, becoming a trend rather than a fad. Using colourful sprinkles on ice-cream and mousses adds a different dimension to a familiar dessert, whether they are simply bright colours or different textures or even holding a new zingy taste experience to surprise the palette, they will all add value to the product and enhance a familiar sweet and ensure that it is enjoyed by new customers both young and old. Luke’s r e cipe for Sautéed Ch icken Livers with Marsa la, Grapes and Shallot s on Toast is available i n Luke’s Cookbook. T he ful l recipe is also availa ble onl ine at www. s ti ritupm agazine.co.uk / recipe/saute ed-chicken- livers-with- ma rsala/ Luke Thomas, Britain’s youngest head chef, chef patron of Luke’s Dining Room in Berkshire, Luke’s Eating House in Chester, and Retro Feast in Dubai There are lots of reasons why liver is such a classic retro ingredient: it’s cheap, very nutritious and takes just a couple of minutes to cook. It can also stand up to some strong flavours, so I’ve teamed it up with a splash of Marsala to produce a lovely sticky sauce. The grapes give a burst of sweet freshness. Paul Gildroy, head chef at The Magpie Café, Whitby Scampi, one of the all time classics with which we probably all have had at some time of our lives. Scampi for me was and is best always served with chips, garden peas, tartare sauce and white bread with lashings of salt and vinegar. We also have a variation that includes these key components and gives the dish a more modern ‘on the go’ way of serving this classic in my recipe for scampi wrap with pea guacamole. Make the guacamole by cooking 200g of garden peas, then blitz them in a food processor with sugar, a squeeze of lime and pickled onions. When smooth, add 2tbsp of mayonnaise and fold in some gherkins, capers, chilli, mustard and parsley. NOV / DEC 2015 27


Stir it up magazine November December 2015
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