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Stir it up magazine March 2017

34 MARCH 2017 THE MELTING POT UNCLEJOHN’S Signature HOT DOGS Premium Beechwood Smoked Bockwurst SAUSAGES Try an Uncle John’s Signature Hot Dog today! For more information about Uncle John’s Signature Hot Dogs or to be inspired by global ways to top your Hot Dog visit our website www.unclejohns hotdogs.co.uk TRADITIONALLY & AUTHENTICALLY BEECHWOOD SMOKED NO ARTIFICIAL COLOURINGS OR FLAVOUR ENHANCES MADE FROM 86% PORK NO MSG HERE REDUCED SALT RECIPES PREMIUM AND TASTY! Rachel Neale senior marketing manager at AAK Foodservice, supplier of Uncle John’s Signature Hot Dogs Keep secondary pupils on site with tempting gourmet options like the Mexican Dog, topped with guacamole, salsa, Cheddar and a dollop of sour cream and chive dressing. For uni students, dish up a Kansas City Dog’s Dinner, a premium bockwurst topped with chicken pieces and American Smokey BBQ Sauce, served with chips, onion rings, salad and dips – or test their mettle with a fiery Piri Piri Power Pup, served in a garlic baguette, slathered in hot sauce and jalapeños. Don’t skimp on Hot Dog quality, and offer a range of sizes, from a modest 50g to a whopping 90g. Tom Aikens acclaimed chef and founder of Tom’s Kitchen, which has four restaurants and three delis across London, and a new launch in Birmingham Make sure that you always use the correct cuts of meat - these must have the correct mix of fat. The beef also needs to be aged. It’s crucial that burgers are well seasoned. When serving the burger, I always add a lovely homemade relish, pickles and a crisp salad. To finish the burger I recommend a good dollop of French’s Mustard – delicious! Martin Carr business development manager, Rich Sauces The concept of gourmet dogs is a great opportunity to upsell and add value so tempt your customers in with taste tingling toppings and sauces that create will stand out on your menu and give you healthier margins: 1. The Chipotle Chihuahua Dog Beef sausage, rocket lettuce, baby spinach, chipotle sauce and cheese in a crusty roll 2. The Deer Hound Venison sausage, curly kale, pickled red onion, blackberry mayo on a crusty roll 3. The Sheep Dog Merguez “Lamb” sausage, baby spinach, pickled carrot and curried mayo on a crunchy roll Willie Pike Major’s consultant development chef for Scotland With a readymade Mari Base or Pan-Asian Broth you can bring the zing in a variety of easy to do ways. Simply combine a proportion of the base directly into the raw minced meat, brush directly onto your burger, stir through your condiments or infuse your slaw. A spicy Korean pork burger served with a side of Kimchi slaw or a Thai burger with Asian slaw and coconut mayo in a sesame bun are sure to go down a treat. Moreover, with increasingly more people opting for a flexitarian diet, the same principles can be applied to your veggie option: how about a vegetarian bean burger with Mexican salsa slaw, guacamole and chipotle mayo. The secret is having the right balance of different beef cuts. Tweet us your own burger or dog creations to @Stiritupmag


Stir it up magazine March 2017
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