Rachel Hugh and Neil Potts founders of The Vurger Co The burger is the perfect handheld and on-the-go indulgent meal. In all their glory, however, working with vegetables can be super unpredictable. One way we manage this is by baking our mushrooms, for example, in Tamari for 20 minutes ahead of blitzing them in the blender. We then keep the consistency of the product by using a nut ‘milking’ bag or muslin to squeeze out all of the excess water. It’s a golden oldie but always the perfect solution! The great thing is you can use the drained excess for a consommé, soup, juice or smoothie so that absolutely nothing gets wasted in your kitchen! Fergus Martin Major development chef Customisation has become a real deciding buying factor even when it comes to grab and go. People know what they want to eat and how they want it and are even prepared to pay that premium to have the latest in terms of innovative flavour. This year Major have been piloting a new “simply grab and go” concept to show how by using a quality gluten free Mari Base, this can be a viable option on menus. More than just a marinade not only are these products water-based but give that ideal punchy street food inspired flavour. From DIY hot snacks, burgers, hotdogs to customised sandwich fillings and condiments and even tapping into healthy eating trends, used to infuse a dressing for that super salad with marinated proteins, simply brush on, or stir in. Olivia Shuttleworth brand manager for Prep high performance frying oils Tapas, mezze and other kinds of sharing foods are a real hit with diners as they’re all about experiencing different flavours and textures with others. Bring the essence of tapas into grab and go foods, with a lunchtime or snack menu crammed with easy-to-eat sharable morsels that are bursting with flavour and inventiveness. Think about popcorn chicken, breaded mozzarella sticks, deep fried coconut shrimp and spicy little empanadas, or potato croquettes, the school dinner favourite with a continental twist – mix the mashed potato filling with cheese, pieces of smoky chorizo or finely chopped chillies for a contrasting kick. James Davidson executive chef, Rich Sauces With kale on its way out chefs are turning to more exotic vegetables to attract the now fashionable flexitarian growth, vegan dishes are becoming more and more palatable with exciting vegetables, spice flavours coming from Africa and working their way across America, it won’t be long before we are all digging into this wealth of cultural flavour. Another big trend is the growth of the Banh Mi, a by-product of Vietnam being colonialised by the French, this toasted baguette filled with Vietnamese grilled pork or cold cuts of pork, pickled carrots, Daikon radish, coriander and fresh mayo. A delicious blend of European and Asian cuisine makes this the bang on trend sandwich! Aine Melichar brand manager for Kerrymaid Once seen as purely an evening meal opportunity, Indian cuisine is becoming more than that; and we are seeing it filter into the lunchtime grab and go market. Taking a classic favourite, naan bread and curry and combining the two gives an alternative to a filled flatbread; an option to be enjoyed on quick lunch break. Being able to offer consumers miniature versions of their beloved curries is another great lunchtime grab and go option as consumers with smaller appetites or less time would be satisfied with the smaller option. The Fishcake Burger at the Nipa The Vurger Co The ‘Sub Marine’ from Sub Cult THE MELTING POT Banh Mi OCTOBER 2017 29 There are a brand new range of Food-to-go recipes available now on www.stiritupmagazine. co.uk/recipes - from a Winter Superfood Salad to Pulled Pork Bao Buns!
Stir it up magazine October 2017
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