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Stir it up magazine October 2017

The Cuisines people would like to eat at a Christmas party were, 1st 2nd 3rd 4th Italian American Mexican of people like to see traditional, festive desserts such as mince pies or Christmas pudding on the menu OCTOBER 2017 37 I’ve been having great fun styling some really interesting food shoots in the last month or so, including the bagel shot on this issue’s cover. I love experimenting with new products and thinking outside of the box to come up with unusual applications for them. The new Countr y Range Bagels are wonder fully versatile and ver y much on trend at the moment. For the cover, I made bagel pizzas, which are a great way of using them up when they start to go stale. Simply, top with Countr y Range Tomato & Basil Ready To Use Sauce, a slice of mozzarella and whatever sliced meat and/or vegetables you have to hand. They’re so quick to prepare and are great ‘food on the go’. Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school. For a sweet snack or for breakfas t, smear on some Nutella, peanut butter or honey then top with slices of banana, or for brunch, my favourite is soft scrambled egg, crispy bacon, Count r y Range Salsa and some slices of avocado. All of the above work brilliantly for fur ther and higher education caterers. Students love sharing food too so why not tr y some chicken wings marinaded in Countr y Range Piri Piri Sauce served in classic Chinese cartons? Serve with sweet potato fries and a mixed salad with Country Range Ranch Dressing – or why not offer dir ty fries with grated cheese, bacon bits, salsa, salad cream and Country Range Jalapeños. Happy cooking! Keep it Traditional and keep it Simple Our latest guide focuses on Christmas and how everyone can make the most out of the festive period. Our research focused on understanding what consumers wanted to see on menus when attending parties where a buffet and canapés was the main food option. At Premier Foods we are here to help and provide you with some exciting recipes that focus on the festive favourites but also include some with a modern twist. Our iconic brands lend themselves well to the feeling of nostalgia as well as up to date trends. Our brands include Ambrosia, Bisto, Birds, McDougalls and Paxo. Mince Pies Stuffing Roast Turkey Cheese & Pineapple on sticks Pigs in Blankets Christmas Pudding Dinner The dishes people couldn’t do without on a Christmas party menu were, Traditional British 70% of people like to see traditional, festive desserts such as mince pies or Christmas pudding on the menu Download our Festive Guide at www.premierfoodservice.co.uk DICKSON’S DIARY Paul Dickson Dirty Fries! To try the bagel recipes visit www.countryrange.co.uk/recipes


Stir it up magazine October 2017
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