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Stir it up magazine March 2017

You can’t top a Hotdog Serving hotdogs provides caterers with a fantastic opportunity to create seasonal, on-trend menus that can cater to different tastes throughout the year, using one main base ingredient. MARCH 2017 33 Sandia Chang co-founder and sommelier of bubbledogs Although hotdogs are a classic, they are not in the least bit boring. We see them as great vessels to carry amazing creative toppings from fresh salsas to hearty cheesy macaroni to interesting pickles. This year we are giving top chefs from around the world the chance of creating a hotdog topping for us. Each month chefs from restaurants as far away as America will create a guest hotdog for the bubbledogs’ menu. The Fat Duck started the collaboration in January with the ‘Crown Chippy Shop’ - a deep-fried hotdog in aerated batter, with minted mushy pea ketchup, pickled quail eggs, triple cooked chip crumbs, tartar sauce and ‘chip shop’ smell. Aine Melichar brand manager for Kerrymaid, top tips for perfect on-trend burgers: Catering for those looking for a healthy alternative is the ‘Blended Burger’ – a meat pattie blended with mushrooms adds flavour and nutrition to a burger. It also counts as one of your five a day! Mac ‘n’ Cheese as a burger filling is on the rise, but think about adding extra ingredients such as kale or lobster tails to upgrade a burger which can then be sold at a premium. Mac ‘n’ Cheese as a burger filling is on the rise, but think about adding ext ra ingredients such as lobst er tails to upgrade a burger Burger buns are an important element to the burger experience. Offer customers a rainbow bun - a mix of bright coloured doughs, rolled together to form a bagel before being baked. The buns bring both fun and excitement to a burger for both children and adults. Add a bulgogi burger to your offering. The key to the bulgogi burger is the spicy Korean marinade, which offers a flavour sensation similar to a teriyaki burger. Robert Burns marketing controller, Westlers Serving hotdogs provides caterers with a fantastic opportunity to create seasonal, on-trend menus that can cater to different tastes throughout the year, using one main base ingredient. Caterers should also be looking to offer hot dog dishes which excite diners and get them talking by adding exciting toppings and sides. Consumers are expecting more adventurous flavours with sweet and savoury combos rising in popularity. Adding a hit of sweet jam to classic toppings such as Swiss cheese and gherkin help complement the salty notes of the frankfurter offering a burst of flavour in every bite. Darren Chapman business development chef, Nestlé Professional A great burger or dog is like a great building, the foundations need to be strong and the rest is decoration. Ensure that you have a great patty/sausage and premium bread and you are on to a winner from the outset. To make it gourmet you just need to add that special something which can be the dressing/sauces, the leaf or salad. You can toast the buns, season the burger/sausage with a jus, add dripping on the bun, use an ethnic flavour profile to offer your consumer a taste of the world with a dish that they know so well. Here are some suggestions: • Lobster mayonnaise • Asian slaw • Smoked Paprika mayonnaise • Sweet potato rosti THE MELTING POT • Wild mushroom mayonnaise • Fresh diced relish • Homemade pickles Keith Shearer group executive chef, Macdonald Hotels In my opinion the secret to making a great burger is having the right balance of different beef cuts. I would use 40% rib blade (high fat content), 30% rib cap and 30% brisket, all placed through a course mincer, and minced twice. The amount of fat content in the burger is critical. If you want the best results add diced bone marrow. This will emphasise the beefiness of the burger. Never season at this stage otherwise the salt will start to cure the beef. Shape into neat round patties slightly wider than the bun and no thicker 2cm.


Stir it up magazine March 2017
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