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Stir it up magazine March 2017

MARCH 2017 37 DICKSON’S DIARY We had a great time on a recent photoshoot getting creative with gourmet burgers and dogs. They remain firm favourites in terms of fast food but consumers expect a lot more in their bun these days, and caterers in all areas of foodservice need to adapt their offering to incorporate the latest flavour trends. For the shoot, I created a delicious Tex Mex burger, which looked – and tasted amazing! Tex Mex is a major trend for 2017 and you can transform an ordinary burger by adding salsa, sour cream, guacamole and jalapeno chillies for a bit of extra heat. We also made a Barbecue Smoke Burger using the Country Range Gourmet Steak Burger topped with Country Range Beer Battered Onion Rings, rainbow slaw, streaky Paul Dickson is Country Range’s development chef. He has over 28 years’ experience in foodservice, has cooked for royalty, film and pop stars, and also works as a food consultant and stylist. He runs Lancashire’s only boutique cookery school. T H E B O T T L E G R E E N C O L L E C T I O N @bottlegreen /bottlegreen @bottlegreendrinks www.bottlegreendrinks.com A D D I N G S P A R K L E T O E V E R Y O C C A S I O N NEW BO TTLEGREEN RASPBERRY LEMONADE MADE BY C OMBINING THE JUICE OF RIPE RASPBERRIES AND THE TART FLAVOUR OF ZES TY LEMONS, T O CREATE A BEA UTIFUL REFRESHING DRINK NEW BO TTLEGREEN GINGER BEER BOTTLEGREEN GINGER BEER IS FRESH AND ZES TY WITH PLENTY OF GINGERY BITE, IT IS BLENDED B Y EXPERTS WITH LIGHTLY SPARKLING SPRING WATER CONTACT YOUR L OCAL WHOLESALER FOR MARCH PROMOTIONS bacon and Country Range Barbecue Sauce, again showing how easy it is to premiumise your burger offering and therefore charge a higher price point. Brioche buns are my carrier of choice for both burgers and hotdogs. They’re softer than conventional rolls and have a little bit of sweetness. They’re a nice colour and really light when toasted. Education caterers need to get in on the act with burgers and dogs too. They’re always a big hit with kids but, sadly all too often, they end up being pretty boring and unimaginative in a school or college environment. Kids like a bit of spice and would love the opportunity to customise their own burgers. So why not create your own burger bar and offer different toppings and sauces, like the Five Guys concept that has taken the UK by storm? It’s a great way of getting salad and vegetables into children too – which means you’re sneaking in one of their 5-a-day – and if you serve them with sweet potato fries, you’ve got another portion right there! Burgers and dogs offer a brilliant opportunity to keep education menus on trend but healthy - and give children something they really enjoy eating. Happy March! Paul Dickson


Stir it up magazine March 2017
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