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Stir it up magazine October 2015

FIVE WAYS TO USE BAKED BEANS Five ways to use... >> 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. Originally a guild of the Cookery and Food Association, which in itself has been established for 130 years, the Craft Guild of Chefs has become a leading light in representing the interests of chefs across the industry, while being passionate about promoting the understanding, appreciation and advancement of the art of cookery and the science of food. 50 years in the making To celebrate its 50th anniversary the CGC is giving away 50 free memberships. By being a member of the CGC you can use its designatory letters and in doing so these prove you are a professional who is committed and passionate towards your career. You will gain preferential subscription rates for industry leading publications whilst having opportunities to demonstrate at industry events including the Skillery and to judge at prestigious Craft Guild of Chef competitions including the Wessex Salon Culinaire, National Chef of the Year and the CGC Annual Awards. What’s more you may also be featured in the CGC’s new look bi-monthly Stockpot detailing the latest membership and industry news, restaurant openings, events, overseas views, members’ tweets and people moves, topical articles on seasonal food, including fruit and vegetables; meat, poultry and fish plus in depth product features and much more. For the chance to win your free membership, email your name, place of work and your contact details to cgc@ proactivecommunications.co.uk, quoting CGC 50th membership giveaway in the subject bar. For more on the Craft Guild, visit www.craftguildofchefs.org or follow the Craft Guild of Chefs on Twitter at @Craft_Guild >> The humble baked bean is something of a national treasure and no self-respecting English breakfast could be served without a large spoonful on the side. But, rather than reserving them as a meal accompaniment, have you ever considered cooking with this much-loved foodstuff? As the Craft Guild of Chefs’ Mark Rigby demonstrates, it’s an extremely versatile ingredient... 1. Spicy Baked Bean Dip – This simple bean dip is great for vegetarian crudités and can easily be adapted for a kids’ menu. Just heat through the baked beans and place in a food processor, add a touch of Tabasco or fresh chilli and let down with a little vegetable stock, to achieve the desired consistency. You can also add many other flavours to this; try sweating off onions, garlic and peppers until soft, then blending back into the baked beans. 2. Baked Bean and Cheese Pin Wheels – This is a twist on the classic Chelsea Bun. Blend baked beans in to a soft bread dough, using a dough hook, incorporating fully. Roll the dough into a rectangle and sprinkle with grated Mozzarella cheese. Roll up the dough like a Swiss roll and cut into slices 25-30mm thick. Place the ‘pin wheels’ approximately 1cm apart in a deep sided and lined baking tin. Leave to prove until well-risen then sprinkle with a little more Mozzarella. Bake at 220°C for approximately 15-20 minutes, until golden brown. Leave in the tin to firm for a short time, then serve warm. 3. Baked Bean Chilli – Sauté onions and peppers for five minutes until softened. Remove the peppers and onions and dry fry some beef mince (without oil) until brown Add the peppers and onions back to the beef mince, then place in chilli powder, paprika, cumin, marjoram, tomato puree, a crumbled stock cube and enough water to cover the ingredients. Simmer for 15 minutes, then add the baked beans and bring back to a simmer. Adjust the seasoning and serve with rice or in taco shells. 4. Pizza – Lightly crush baked beans with a fork and spread them over a pizza base. Top this with thinly sliced pepperoni and top with a mixture of grated cheddar and Mozzarella cheese. Scatter over some fresh oregano and pecorino, then season to taste with cracked black pepper and bake in a preheated oven at 220°C until golden and crisp. Serve immediately. 5. Sausage and Bean Cassoulet – In a large pan, sweat off some onion, garlic and bacon lardons for a couple of minutes. Add in some cooked slices of sausage, baked beans, tomatoes and enough stock to just cover everything. Then add a bay leaf with fresh rosemary, thyme and sage. Place in the oven at 180°C for 30 minutes. Remove from the oven and sprinkle over some dried breadcrumbs with a little parsley. Place back in the oven for approximately a further 15 minutes until golden brown, then serve with a buttery mashed potato. About Mark Rigby >> Mark Rigby is a Craft Guild of Chefs steering committee member for schools and is executive chef and head of foodservice innovation for Premier Foods. Mark Rigby OCTOBER 2015 33


Stir it up magazine October 2015
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