Five ways to use... Frozen Puff Pastry Making your own puff pastry can be incredibly time-consuming and complicated – so why waste valuable time when you can guarantee perfect results from frozen? Country Range Frozen Puff Pastry Blocks make life easier for busy chefs and provide an ideal base to create an array of fantastic dishes. All you have to do is roll it out to your required size, fill and glaze as required. To demonstrate its versatility, we asked James Brooke, chef lecturer at Coventry College, to unleash it on his students and come up with five creative serving suggestions… 1. Roast Roscoff onion cherry tomato and goats cheese tart tatin infused with thyme A widely used classic this one takes the fabulous sweet Roscoff onion which is caramelised with cherry tomatoes and finished with melted goats cheese and fresh thyme. An excellent dish for all to enjoy. 2. Lamb Wellington roast shallot and redcurrant sauce Wellingtons are always very popular on any restaurant menu. This one uses succulent lamb instead of beef, which is wrapped in pancakes to retain the moisture and protect the pastry. Served with a rich lamb sauce it’s a true gem of a main course. Join in the fun Since the August edition of Stir it up both the Craft Guild and Country Range have had a great meeting with regards to the Country Range Student Chef Challenge 2018, putting our collective ideas down on paper, with the theme, prizes, and how we are going to move this impressive competition forwards. All of the details are on page 9 and you can also find out more on the competition website www. countryrangestudentchef.co.uk. If you’re still looking for something to do this month look no further than our Universal Cookery and Food Festival being held in Padstow, where we get down on the hay bales to watch demos, coastal foraging, networking and looking at just what is great about food and drink. James Brooke is this month showing us the best way to use Country Range Frozen Puff Pastry Blocks and as I always say don’t take James’ word for it… try it! If you’re in London at the beginning of October the best date to put into your diary is October 2-4. The Restaurant Show will be in full swing and the main event will be the National Chef of the Year and Young National Chef of the Year finals on October 3. Come and see this spectacular competition and support these great chefs. We’re having a rest from organising the World Skills competition at the moment but, trust me, come November we will be in full swing again, having spoken to many of the chefs last year a great deal of them were Country Range customers, which was pleasing to hear. We have as always various events coming up over the next few weeks, please do take time to look at our website and see just what we are up to and where we are, there is always a chance to join in and take part. So until next month, Andrew Green Craft Guild of Chefs 020 8948 3870 firstname.lastname@example.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 James Brooke SEPTEMBER 2017 23 FIVE WAYS TO USE 3. Caramelised banana mille feuille with praline ice cream A classic mille feuille with a modern twist pairing different textures and flavours throughout. Crisp puff pastry is layered with caramelised bananas and smooth vanilla cream and accompanied by ice cream for a great dessert which I use with my level 3 learners. 4. Pan-roast duck breast with pithivier of Leg, roast Jerusalem artichokes and buttered kale This is usually made with frangipane (almond paste) served as a dessert. This version uses a confit of duck leg filled, scored and glazed in the same manner. This Pithivier is then served as part of a duck main course with seared breast and a rich sauce made from the bones. 5. Rhubarb and ginger Portuguese tart with rhubarb ice cream This is a great dessert that packs a flavour punch. Our version of this custard tart uses the classic combination of rhubarb and ginger to flavour the custard. With the crisp pastry and a spoon of ice cream, this is an amazing simple dessert. About James Brooke James started his catering career as a pot washer and starter chef in the pub trade, training under a German couple who sent him on a stage to Düsseldorf working with the ex-head chef of the QE2. Following an apprenticeship at the Regency Hotel in Leicester, the Ocean Rock 350-seater fish restaurant as sous chef, then sous chef at Ragdale Hall health hydro, James spent the next 12 years as a lecturer at Loughborough College. He is now a chef lecturer at Coventry College (formerly Henley College Coventry), leading the competition teams which include the runners-up in last year’s Country Range Student Chef Challenge.
Stir it up magazine SEPTEMBER 2017
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