Page 39

Stir it up magazine October 2017

Christmas already! Just as we thought the Indian summer was coming, we roll into October. Yes it’s that time of the year where we start to look at turkeys, Christmas puddings, extra wide foil, mince pies, all of which you can get within the Country Range portfolio! What a treat you missed if you didn’t get the chance to visit the Craft Guild Universal Cookery Food Festival last month. The event was the hottest ticket in town, where we enjoyed everything from locally sourced breakfast items, to a rolling buffet lunch, and a Dingley Dell Pork evening, so much to eat and enjoy. This trip next year will be the winning prize for the Country Range Student Chef Challenge. This month we have Paul Dickson showing us all what is great about NEW Country Range Chicken Breasts, with some new and exciting recipe ideas. This month we are continuing our events calendar and we are at the NACC conference in Nottingham, Exercise Joint Caterer in Swindon, Foodservice Cateys in London, just one round of activities to be involved within. We’re also organising our yearly Business Partners lunch where we get the chance to say a large thank you to a great many people who have helped us over the year. We would love to hear from any of you, and would be great to involve you in any of our events, please do contact us, our contact details are below. Don’t get that tinsel out quite yet! Andrew Green Craft Guild of Chefs 020 8948 3870 enquiries@ craftguildofchefs.org The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to educational establishments. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild Five ways to use... ‘Chickenisation’ continues to be a big menu trend. Chicken is a great source of protein and a firm favourite with diners young and old. It’s also incredibly versatile and features in a wide range of global cuisines. To coincide with the launch of NEW Country Range Premium Fresh Chicken Breast FIllets in 5kg trays, we asked Country Range development chef Paul Dickson to come up with five deliciously different ways to use them. Here’s what he came up with… 1. Buttermilk chicken Take a chicken breast and cut in half lengthways then marinade it in Country Range Blackened Cajun Spice Mix and buttermilk overnight. When you’re ready to cook it, remove the chicken from the marinade leaving some of the sauce on it then coat in polenta and deep fry. For a healthier version, deep fry for a shorter period then oven bake. The lactic acid in the buttermilk tenderises the chicken so you’ll have lovely tender chicken in a delicious crunchy costing. 2. Retro Chicken Kiev Combine minced garlic, parsley and butter in a bowl, roll in to a rough sausage shape and chill in the fridge for 30 minutes. Using a sharp knife create a deep pocket in the chicken breast and push the chilled butter mix in to fill the pocket. Pass the breast through seasoned rice flour (gluten-free), beaten eggs and a course polenta and roasted quinoa mix. Pan fry or deep fry for 2-3 minutes to seal an oven bake for about 15 minutes to finish. Serve with greens and creamed corn. The quality of chicken can make or break a dish... 3. Butter poached chicken Poach chicken breasts in a pan of butter for 30 minutes ensuring the butter stays at 75ºC until the chicken is just cooked. The chicken will be soft, tender and delicious and can be served with a side of stir fried vegetables in a little Country Range Sweet & Sour Sauce. 4. Curried chicken burger Dust a chicken breast with Country Range Madras Spice then griddle and serve on a toasted brioche bun coated with Country Range Mango Chutney. Add some homemade rainbow slaw made with grated carrot, onion, red and white cabbage mixed with Country Range Ranch Dressing and a slice of griddled aubergine. You could also add some mint raita and this works really well in a folded naan bread. 5. Indonesian chicken This is a great way of using the inner fillets of the chicken breast. Take the inner fillets and coat them in Country Range Coconut Milk then dip in a mixture of dried quinoa and coconut shavings then deep fry. Serve with a dipping sauce made by combining equal parts of Country Range Coconut Milk, peanut butter, a pinch of chilli and a squeeze of lime. Chicken Breasts About Paul Dickson Country Range development chef Paul Dickson gets chatty about chicken with these five dishes using the NEW Country Range Premium Chicken Fillets. Quality chicken can make or break a dish and the new Country Range fillets are calibrated to ensure each breast is uniform and fully traceable back to the farm it was reared on. Country Range Chicken Fillets come in 2 x 5kg trays each containing 22-24 fillets weighing between 200-230g. OCTOBER 2017 39 FIVE WAYS TO USE


Stir it up magazine October 2017
To see the actual publication please follow the link above