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Stir it up magazine March 2015

Italian made easy >> Let Italian food experts Sacla make your life easier with their jars of yummy antipasti. They’ve created a range of simply recipes, including this delicious Lentils with Peppers and Gorgonzola dish, using their Trio of Roasted Peppers Antipasti. For the full recipe and many more visit: www.sacla.co.uk/ recipes/lentils-with-roastedpeppers gorgonzola FOOD FOR THOUGHT Food for Thought Send your Food for Thought ideas to editor@stiritupmagazine.co.uk Baileys Cheesecake Irish Stew Get creative this St Patrick’s Day >> Don’t rely on the luck of the Irish this St Patrick’s Day – plan ahead and get creative with your menus, says Adrian Coulter, development chef for Kerrymaid. He advises: “Fun, limited time menus can increase footfall on key dates and allow chefs to be imaginative. Small changes to classic dishes can create a themed meal that encourages sales. The more creative caterers are the more memorable your establishment becomes encouraging return visits.” Kerrymaid has developed a range of quintessentially Irish recipes to help caterers offer a truly Irish-inspired menu on March 17. Recipes include Irish stew, Tipsy Irish Trifle and Bailey’s Cheesecake – and the deliciously Irish stout and Chocolate Melting Middles. For the full recipes visit: www.kerrygold.co.uk/ home/recipes/ Scrumptious Scotland Hand-dived Scallops with Beetroot & Apple Chef Alistair Craig from The Horseshoe Restaurant with Rooms in The Scottish Borders (www.horsesheinn.co.uk) makes the most of the bounty of local produce on his doorstep. His spring menu will include the likes of hand-dived scallops with beetroot and apple; Grilled red deer, potato salad, asparagus; and lemon madeleines. Lentils with Peppers & Gorgonzola Go bananas on Mother’s Day They may resist a dessert during the rest of the year – but Mother’s Day (March 15) means all-out indulgence so be sure your pudding menu offers lots of variety. Jason Gallagher, head chef at the Stockbridge Restaurant in Edinburgh, will be including Banana Tart Tatin on his Mother’s Day menu this year. ...and go baa-my for lamb Ian Mackay, head chef at Lyzzick Hall, a family run hotel in the Lake District (www.lyzzickhall.co.uk), will be serving Lamb Rump with a Port Wine Reduction for Sunday lunch on Mother’s Day. He recommends placing the lamb rumps in a dish with the rosemary, sliced garlic, peppercorns and olive oil, rub into the lamb, cover and refrigerate overnight for maximum flavour. Banana Tart Tatin Lamb Rump with a Port Wine Reduction Grilled Red Deer, Potato Salad, Asparagus MARCH 2015 43


Stir it up magazine March 2015
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