A Summer of Sporthowtorunapub.co.uk/.../09/Sport-Trend-Guide-2014-Recipes.pdf1. Add a Twist to the Best Sellers: The classic burger can be easily transformed into something new. Regionalise

A Summer of Sport

World Food Trends and Recipes

Hitting the headlines1: The hottest trends

Click on the logos below for more information, ideas and inspiration from MAGGI, CHEF and DOCELLO

1 Please note that the headlines featured on this page are mocked up and are not genuine media headlines.

Can Dogs and Sliders Increase Your Margins?

Share & Score Big STREET FOOD GOES UP MARKET

Football Fever Drives Trends

pubs and bars set for supporter frenzy

Sport Dominates the Summer

Marinate to Accumulate

Sharing Platters: The New Way to Dine Out

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www.youtube.com/nestleprofood

https://www.facebook.com/MaggiProfessional?ref=hl

http://www.maggi.co.uk/professional

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This summer three trends are set to soar:

1. Hot Dogs and Sliders: Always popular thanks to our friends in the USA – but the big thing is making them themed.

2. Street-food: Asian and South American street food is one of the hottest trends right now – dishes that pack a punch with flavour, are high margin and easy to prepare.

3. Sharing: Spanish tapas and Mexican nacho nibbles allow groups of friends to enjoy their time out and makes service easier and quicker.

Read on for tips, advice and a range of recipes to bring these trends to life.

Major world sporting events are just around the corner bringing the whole nation together to cheer on their teams. Food offers operators a simple way to drive sales. Our biggest trend guide yet, this highlights three trends and many recipes from around the world that suit pubs and casual diners.

Enjoy!

Sport brings this summer to life:An introduction

1. Add a Twist to the Best Sellers: The classic burger can be easily transformed into something new. Regionalise them with a hint of spice, a delicious spicy salsa or a change of topping.

2. Forget Fiddly: keep it quick and simple and use quality ingredients which speak for themselves, like local free range beef for the ultimate slider.

3. Presentation: It’s common knowledge that people eat with their eyes. Make sure that what you are offering looks good and use country flags to link to the teams that are playing that day.

Nestlé Professional® Top Tip

“Dogs and Sliders are

often associated with

sports. This is the perfect

opportunity for customers

to try new dishes from

around the world”

Justin Clarke,

Business Development Chef,

Nestlé Professional®

How to bring the trend to life: Three top tips

Dogs & Sliders

of your daily amount:

Calories767

38%

Sugars6.0g

7%

Fat44.9g

64%

Saturates 16.1g

81%

Salt 4.41g

74%

Nutrition Info

Portions: 10 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

IngredientsFor the mushroom mayonnaise:• 300l low-fat mayonnaise• 1tbsp MAGGI Mushroom

Liquid Concentrated Fonds

For the hamburgers:• 3tbsp MAGGI Beef Liquid

Concentrated Fonds• 10 good-quality quarter

pounder beef burgers• 10 sesame-seed burger buns• ½ head iceberg lettuce, shredded• 10 slices Monterey Jack cheese• 10 gherkins, sliced lengthwise

Method1. Prepare the mushroom mayonnaise by stirring together the mayonnaise,

mushroom fonds, parsley and stilton. This can be done by hand for a chunkier mayo, or pureed to a smooth sauce in a blender. Set aside.

2. Use a pastry brush to brush the beef fond over the burger patties.

3. Cook in an oven preheated to 180˚C for 15-20 minutes or until core temperature reads 55˚C for medium-rare. Alternatively preheat a griddle pan until smoking hot and cook over the griddle, sealing on all sides to get good bar markings.

4. Slice the burger buns and warm under the grill until lightly toasted.

5. Top with shredded lettuce, two tablespoons of mushroom mayonnaise, burger patty, a slice of Monterey Jack cheese and gherkin slices.

6. If required, pierce with a toothpick to keep the burger contents from spilling out. Serve with onion rings.

North America n - Ha mbu rger with Mushroom Mayonna ise

European - Chorizo Meatball Sub

Chorizo Sub


Ingredients• 40 mini chorizo sausages• 150g Rocket• 10 soft baguettes• Griddled red peppers, to serve• 250ml salsa (recipe below)

Method1. Pierce the mini chorizo sausages onto 10 wooden skewers. Place skewers

on a hot grill until the sausage skin is slightly charred and blistered, turning occasionally to ensure even cooking.

2. Arrange skewers in warmed soft baguettes filled with rocket and serve alongside griddled red peppers and salsa.

Salsa


Ingredients• 200ml MAGGI Rich &

Rustic Tomato Sauce• ½ red pepper, finely diced• ½ green pepper, finely diced• ½ yellow pepper, finely diced• ½ small red onion, finely chopped• 50g cucumber, finely diced• ¼tsp chilli flakes (optional)• 2tsp olive oil• 10g fresh coriander, chopped

Method1. Combine ingredients

2. Allow to stand for 10 minutes before serving.


Calories717

36%

Sugars12.9g

14%

Fat22.3g

32%

Saturates 8.7g

44%

Salt 2.74g

46%

Nutrition Info


Calories740

37%

Sugars19.8g

22%

Fat24.0g

34%

Saturates 9.6g

48%

Salt 3.12g

52%

Nutrition Info

South American -

Marinated Steak F latbreadMethod1. Coat the onions with

the olive oil and cook over a hot griddle for 2-3 minutes until charred and slightly softened. Remove and set aside. Brush the steaks with the beef fonds and cook on the griddle used for the onions.

2. Grill for around 2-3 minutes each side to serve medium-rare, 3 minutes each side for medium, and 5-6 minutes on each side for well done.

3. Serve steak on warmed flatbreads with the grilled onions and devil’s jam.


Ingredients• 2 onions, finely sliced• 1tbsp olive oil• 10 frying steaks, such as minute

or sirloin (approx. 150g each)• 3tbsp MAGGI Beef Liquid

Concentrated Fonds• 10 flatbreads, such as naan

or pita bread• 500g MAGGI Devil’s Jam


Calories623

31%

Sugars10.5g

12%

Fat8.2g

12%

Saturates 1.7g

9%

Salt 2.77g

46%

Nutrition Info

Asian - Chicken Bánh-Mí


Ingredients• 5 chicken breasts• 3tbsp MAGGI Asian Liquid

Concentrated Fonds• 150ml low-fat mayonnaise• 1tsp MAGGI Asian Liquid

Concentrated Fonds• 10 baguettes, sliced lengthways• ½ head white cabbage,

finely sliced• ½ cucumber, cut into thin slices• 2 carrots, julienned

Method1. Coat the

chicken breasts in the Asian fonds and sear on a hot griddle. Place the chicken on a baking tray and cook for 20 minutes in an oven preheated to 180˚C. Remove from the oven and cut into slices.

2. Combine the mayonnaise and the remaining Asian fond. Thinly spread over the baguettes and fill with strips of cabbage, cucumber slices, julienned carrot and the chicken strips.


Calories958

48%

Sugars30.1g

33%

Fat41.8g

60%

Saturates 19.7g

99%

Salt 2.62g

44%

Nutrition Info

Africa n - La mb Sosatie s (South Africa n K ebabs)

Method1. Combine the jam, vinegar, vegetable fonds, veal flakes, coconut milk

powder, water, curry paste, ginger, onions, chillies, garlic and the bay leaves in a saucepan. Bring to the boil and simmer for five minutes before removing from the heat and allowing to cool completely.

2. Place the diced lamb in a bowl and add chilled marinade to coat the meat. Cover with cling film and refrigerate for at least 90 minutes or overnight.

3. In a heatproof bowl, cover the dried apricots with boiling water and let them plump up for 30 minutes. Drain and set aside.

4. Alternately thread the lamb pieces, red and green peppers, and apricots onto 10 large wooden skewers. Brush with the remaining marinade.

5. Grill the skewers for 10 to 15 minutes until lightly charred. The lamb should be served slightly pink.

6. Serve in warmed flatbreads with a freshly prepared green salad and minted yogurt. Finish with fresh coriander and a scattering of apricots.

Ingredients• 150g apricot jam• 150ml white wine vinegar• 20ml MAGGI Vegetable

Liquid Concentrated Fonds• 10g Chef Flakes Jus de

Veau Lié (Veal Jus)• 100g MAGGI Coconut

Milk Powder Mix• 200ml cold water• 150g medium curry paste• 10g ginger, peeled and grated• 1 onion, finely chopped• 2 red chillies, deseeded

and finely chopped• 2 cloves garlic, crushed• 2 bay leaves• 2.5kg boneless leg of lamb,

trimmed and diced• 200g dried apricots• 2 red peppers,

deseeded and diced• 2 green peppers,

deseeded and diced


1. Don’t sacrifice quality: The dish is simple, but the ingredients need to be good quality.

2. Keep it relevant: Mexico up against Germany - try offering bratwurst and burrito specials on the menu, alongside regional beers.

3. Bring the country to life: How about theming your BBQ? Use flags to represent the country the dish originates from, and pair it up with drink deals.


“The secret to great street-

food is flavour; for example

marinating your meat will

ensure that it is really tasty

and tenderises so that it

melts in the mouth.”

Huw Griffiths,




Street food

Who/what inspired you to set up Tortilla?

I was in the pub having some drinks with a buddy discussing projects for our final thesis at London Business School and we were talking about the fast-casual dining sector. I grew up eating burritos in San Francisco, and I worked out that with the exchange rate, I was paying around $20 for a burrito – which is crazy. Tortilla was born.

What is your unique selling point? What makes your brand stand out in such a competitive market?

We focus on providing a good quality product, everything is made in-house, none of our toppings are outsourced, and all our meat is higher welfare.

A lot of our competition focus on small units with a rudimentary design whereas we really try to give our customers an experience. We invest a lot into having a great architecture and creating a unique environment.

We price things very simply - £5 for a medium and £6 for a large - and have low price points compared to our competition which are a result of a relentless focus on our supply chain.

What is the best piece of business advice you’ve ever been given?

It’s a marathon not a sprint. I’m a sprinter, I like to get things done but my idea for Tortilla started nine years ago at business school and the first store opened six years ago, so it’s been a long progress and you have to be prepared for that.

What is the one piece of advice you would give to other chefs/entrepreneurs looking to succeed in the industry?

Get experience in the restaurant trade and round out your skill set. If you have business skills and want to open a restaurant, work in a restaurant. Not only do you have to provide a great product – you have to know how to recruit, structure the organisation, manage employees and work the figures.

What’s the best thing about your job?

I get to eat burritos every day! Plus I work with a group of people who I absolutely cherish. I love seeing my colleagues every day.

What are your food predictions for 2014?

There’s always a worry that the fast/casual dining sector will become saturated, so businesses need to set themselves apart from the competition. The Trinity Leeds Shopping Centre has set a president in experiential design, their food court holds some of the best brands in the sector - it’s like Shoreditch meets Selfridge’s - and is a wonderful example of what businesses can do to stay fresh.

Recipe for Success: Brandon Stephens, ‘Tortilla’Ten years ago, aged 30, Brandon Stephens embarked on a MBA at the London Business School. Halfway through studying, he was asked to write a business proposal, and like most good plans, it began in the pub…

Ten years later, expat Californian Brandon heads up of one of the UK’s most successful fast-casual dining chains. With 13 stores and 250+ staff, Tortilla rolls out over two million burritos a year. But Brandon doesn’t rest on his laurels, with 2014 set to be a big year for the brand as it plans to open eight new locations, taking the brand nationwide. Brandon shares his coveted business advice with us and offers us a glimpse into his dream dinner party guest list in this month’s ‘Recipe for Success’.

Recipe for Success: Brandon Stephens, ‘Tortilla’


Calories577

29%

Sugars7.3g

8%

Fat22.2g

32%

Saturates 12.6g

63%

Salt 1.00g

17%

Nutrition Info

North American - Jamaican Vegetable Patties

IngredientsFor the filling• 1 yellow pepper, deseeded

and finely chopped• 1 carrot, peeled and chopped• 300g butternut squash, peeled

and seeds removed, diced• 10g ginger, peeled and grated• 60g spring onions, finely sliced• 200g sweetcorn• ½tsp ground coriander• ½tsp allspice• 150ml MAGGI Rich &

Rustic Tomato Sauce• 1tbsp MAGGI Vegetable

Liquid Concentrated Fonds• 5g fresh coriander, chopped

For the pastry• 900g plain flour• 6tsp turmeric• 230g butter, cubed• 8-10tbsp cold water• 2 eggs, lightly beaten

Method1. Place the peppers, carrots and butternut squash into a large pan with just enough boiling

water to cover the vegetables. Cover the pan and heat on high until vegetables are tender, about 5 minutes. Drain well.

2. Transfer the drained vegetables to a large bowl and add the ginger, spring onions, sweetcorn, coriander, allspice, Rich & Rustic tomato sauce, the vegetable fonds and the coriander. Mix together until well combined then set aside to cool.

3. In a separate bowl sift the flour and turmeric. Rub the butter cubes into the flour mix to create a fine breadcrumb texture. Add the water a tablespoon at a time, stirring the mixture with a wooden spoon, until it comes together as a dough. You may not need to use all of the water. Roll dough into a ball, cover with cling film and refrigerate for 30 minutes.

4. When the pastry has chilled, lightly dust a clean work surface and roll pastry out to ¼” thickness. Cut 3” discs of pastry using a cookie cutter.

5. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm border around the edge.

6. Brush the edges of the pastry lightly with a beaten egg, then fold the free half of each disc over the filled half and seal by pressing with the tines of a fork.

7. Line a baking tray with greaseproof paper and place patties carefully on top. Brush the tops of the patties with the remaining beaten egg and bake in an oven preheated to 180˚C for 20-25 minutes, or until the pastry is golden brown.

Portions: 10 (3 per person) Prep Time: 45 mins Cook Time: 20 mins Total Time: 65 mins


Calories314

16%

Sugars12.5g

14%

Fat11.1g

16%

Saturates 6.6g

33%

Salt 1.02g

17%

Nutrition Info

South American - Sweetcorn & Quinoa

Tamales with Smokey Tomato Sauce

Method1. To a large saucepan add the cornmeal, quinoa, onion, chilli, garlic,

coconut milk powder and the vegetable fonds. Cover with the water and place on a low heat, simmering for 10 minutes or until all the water has been absorbed. Transfer to a large mixing bowl and add the sweetcorn, parsley and the cottage cheese. Stir the ingredients together and refrigerate for 30 mins.

2. Cut 50 x 50cm squares of baking parchment. Divide the mixture equally amongst the parchment by moulding a tight sausage-shaped roll of tamale filling down the middle of the sheets. Roll the excess paper around the filling and tie in place with raffia string at 5cm intervals. Cut into 10 portions, with the string in the middle of each portion to keep tamales in place.

3. Heat tamales in a steamer or microwave until a core temperature of 70˚C is reached.

4. Make the smoked tomato sauce by stirring the smoked paprika into the tomato sauce and heating to a low simmer. Cook for 5 minutes and serve alongside the tamales.

Portions: 10 Prep Time: 30 mins Cooking Time: 60 mins Total Time: 90 mins

Ingredients• 100g yellow cornmeal• 200g quinoa• 3 onions, finely chopped • 2 red chillies, deseeded

and finely chopped • 2 cloves garlic, crushed • 100g MAGGI Coconut

Milk Powder Mix• 1tbsp MAGGI Vegetable

Liquid Concentrated Fonds• 500ml cold water• 500g frozen sweetcorn, thawed• 20g flat leaf parsley, chopped

(or 1tsp dried parsley) • 200g low-fat cottage cheese• 2 sheets of brown baking

parchment 50 cm x 50 cm• 10 strands of brown raffia string• 800g MAGGI Rich & Rustic

Tomato Sauce• 1tsp smoked paprika


Calories494

25%

Sugars2.9g

3%

Fat32.7g

47%

Saturates 7.4g

37%

Salt 1.17g

20%

Nutrition Info

European – Portuguese Piri Piri Chicken

Portions: 10 Prep time: 60 mins Cooking time: 60 mins Total time: 120 mins

Ingredients• 6 unwaxed lemons,

juice and zest• 10 cloves garlic, minced• 100ml olive oil• 1tbsp dried chilli flakes• 2tbsp MAGGI Chicken Liquid

Concentrated Fonds• 150g MAGGI Rich & Rustic

Tomato Sauce• 10 chicken legs, skin on

Method1. In a large bowl, combine the lemon zest and juice, garlic, olive oil, chilli

flakes, chicken fond and the tomato sauce.

2. Score the chicken skin so the marinade can permeate the flesh chicken. Place the chicken legs in the bowl with the marinade and stir to coat.

3. Cover and refrigerate for at least an hour. Chicken can be marinated up to 24 hours in advance.

4. Reserving marinade, place the chicken skin side down on a non-stick baking tray and cook for 40 minutes in an oven preheated to 170˚C.

5. Turn halfway through cooking, brushing with the reserved marinade.

Serving SuggestionServe with grilled corn on the cob, lime wedges, and thinly sliced red chillies. Keep any leftover marinade and serve alongside as additional dressing.


Calories950

48%

Sugars30.5g

34%

Fat37.5g

54%

Saturates 13.3g

67%

Salt 4.02g

67%

Nutrition Info

Asian - Korean BBQ Short Rib

Portions: 10 Prep Time: 25 mins Cook Time: 120 mins Marinating Time: 4 hours

Ingredients• 2kg beef short rib• 250g brown sugar, packed • 200ml light soy sauce • 250ml water • 100ml mirin (Japanese rice wine)• 1 onion, finely chopped • 1 small Asian pear, peeled

and finely grated • 4 cloves garlic, minced• 100ml sesame oil • 2tbsp MAGGI Beef Liquid

Concentrated Fonds

Method1. Place the beef and sugar in a re-sealable freezer bag. Shake to coat the beef

with the brown sugar and allow to sit at room temperature for 10 minutes.

2. Whisk together the light soy sauce, water, mirin, onion, Asian pear, garlic, sesame oil and beef fonds. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.

3. Drain the excess marinade from the beef. Cover with foil and cook for 2 hours in an oven preheated to 160˚C. Finish ribs by removing the foil cover and caramelising on a hot grill for 5 minutes. Cut into individual ribs or pull meat from the bone. If desired, baste with any leftover marinade before serving.

4. Serve with sticky rice and cucumber kimchee.

Chef’s TipFor a more authentic dish try using Korean-style short ribs. The cut, known as ‘flanken’, refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8-10 inches in length, lined on 1 side with ½-inch thick rib bones. The thin slices make for fast cooking on the grill – skip the oven and simply cook on the grill.


Calories497

25%

Sugars11.8g

13%

Fat23.3g

33%

Saturates 12.3g

62%

Salt 1.51g

25%

Nutrition Info

Africa n - BobotieIngredients• 2 slices white bread• 50g MAGGI Coconut

Milk Powder Mix• 250ml warm water• 2 onions, finely chopped• 25g butter• 2 garlic cloves, crushed• 1kg lean lamb mince• 25g madras curry paste• 25g Chef Flakes Jus de

Veau Lié (Veal Jus)• ½tsp dried mixed herbs• 3 cloves• 5 allspice berries• 50g peach or mango chutney• 50g sultanas• 100g MAGGI Rich &

Rustic Tomato Sauce• 6 bay leaves

For the topping:• 300ml full-cream milk• 2 large eggs

IntroductionPronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka. This recipe uses lamb instead of beef.

Method1. Pour cold water over the bread and set aside to soak.

2. In a large pan fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and the mince and stir well, crushing the mince into fine grains until it is evenly seared. Stir in the curry paste, the veal flakes, herbs, cloves, berries, chutney, sultanas, the tomato sauce, coconut milk, water and 2 of the bay leaves. Season with ground black pepper.

3. Cover and simmer for 10 mins. Squeeze the water from the bread and then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

4. To make the topping, beat the milk and eggs then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins in an oven preheated to 180˚C until the topping is set and golden.

5. Serve in a deep bowl with warm soda bread and a scraping of raw garlic.

Portions: 10 (x 150g portions) Prep Time: 25 mins Cooking Time: 40 mins Total Time: 65 mins

1. Be creative: Sharing plates encourage customers to try food that they would not normally consider.

2. Loyalty: How about offering a sharing loyalty card to keep customers coming back: buy four dishes off the sharing menu during June and July and receive a fifth free!

3. Home from home: Try introducing a British classic onto the menu and offer a whole pie for your customers to enjoy at the table, or even a whole roast chicken with all the trimmings? Great for groups.


“Sharing food is about fun,

and just about any food

can be shared – but try

giving dishes a different

twist, with subtle flavour

changes or for added

spice swap paprika

for chilli powder.”

Rob Marles,




Sharing


Calories313

16%

Sugars8.0g

9%

Fat18.0g

26%

Saturates 6.5g

33%

Salt 1.77g

29%

Nutrition Info

Guacamole


Ingredients• 15g MAGGI Béchamel mix• 100ml of water• 2 limes, juiced• ¼ bunch fresh coriander• 3 avocados, peeled• 1 clove garlic• 2 red jalapeno chillies,

chopped

Method1. In a small saucepan heat the

béchamel powder and water. Bring to the boil and simmer for 1 minute. Refrigerate to chill.

2. Put the prepared béchamel sauce, lime juice, coriander, avocados, garlic, and chillies into a liquidiser and blend.


Ingredients• 300g tortilla chips• 200g extra mature cheddar cheese, grated• 450ml MAGGI Rich and Rustic• 300ml Guacamole (recipe to the right)• 215g jar sliced jalapeños, drained• Bunch fresh coriander, roughly chopped

Method1. Lay the tortilla chips on a baking tray and sprinkle with the cheddar cheese.

Place under a grill preheated to 200˚C for 5-10 minutes, or until the cheese has melted and is starting to bubble.

2. Remove from the grill and spoon the salsa and guacamole over the tortilla chips.

3. Sprinkle with the sliced jalapeños and coriander. Serve warm.

North America n - Nachos


Calories288

14%

Sugars6.3g

7%

Fat11.2g

16%

Saturates 6.7g

34%

Salt 1.09g

18%

Nutrition Info


Ingredients• 1 onion, roughly chopped• 2 cloves garlic• 2 egg whites• 20ml MAGGI Vegetable

Liquid Concentrated Fonds• 2 jalapeño chillies• 20g CHEF Fumet de Homard

(Lobster Stock)• 100g MAGGI Coconut

Milk Powder Mix• 10g ginger, peeled and grated• 1tsp chilli powder• 500g small cold water prawns• 300g tinned black eyed beans,

drained and rinsed• Vegetable oil, to fry

Method1. Place the onion, garlic, egg whites, vegetable fonds, jalapeño chillies,

lobster fumet, coconut milk powder, ginger and chili powder into a food processor. Blend to a medium paste.

2. Add the prawns and black eyed peas to the food processor and pulse until coarsely chopped.

3. Use immediately or allow the mixture to marinade. Divide the mixture into 20 portions and form into patties.

4. Shallow fry the patties in vegetable oil until both sides are golden brown.

5. Serve two patties per portion with pickled cucumber and a tomato salad.

6. Serve two patties per portion with pickled cucumber and a tomato salad. Alternatively, turn it into a burger by serving in a toasted brioche bun with salad accompaniments and a spread of mushroom mayonnaise.

South American - Brazilian black

eyed pea, shrimp and coconut fritters


Calories262

1%

Sugars0.4g

0%

Fat1.6g

2%

Saturates 0.2g

1%

Salt 0.63g

11%

Nutrition Info (Garlic Mushrooms)


Calories194

10%

Sugars13.4g

15%

Fat6.1g

9%

Saturates 0.9g

5%

Salt 0.95g

16%

Nutrition Info (Patatas Bravas)

Patatas Bravas Portions: 10 Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins

Ingredients• 1kg waxy

potatoes, such as Charlotte, cubed

• 3 sprigs rosemary• 1tbsp olive oil• 1600ml MAGGI Rich & Rustic Tomato Sauce• 1tsp smoked paprika

Method1. Place the potatoes and rosemary in an oven tray and coat

with the olive oil. Roast for 40 minutes in an oven preheated to 200˚C, turning halfway through the cooking time.

2. While the potatoes are in the oven, warm the Rich & Rustic tomato sauce in a saucepan and stir through the smoked paprika.

Serving SuggestionServe the roast potatoes and rosemary in small sharing bowls topped with the spiced tomato sauce.

Garlic Mushrooms


Ingredients• 1tbsp olive oil• 2 cloves garlic, crushed• 1 shallot, very finely chopped• 500g button mushrooms• 2 bay leaves• 4 sprigs thyme• 2tbsp MAGGI Mushroom

Liquid Concentrated Fonds

Method1. Heat the oil in a large pan and

soften the garlic and the shallot.

2. Add the mushrooms, bay leaves and thyme and sauté until browned.

3. Stir in the fond and cook for a further minute to glaze the mushrooms.

4. Serve immediately.


Calories131

7%

Sugars0.3g

0%

Fat7.5g

11%

Saturates 2.1g

11%

Salt 1.34g

22%

Nutrition Info

MethodCoat the chicken wings with the Asian fond. Place onto a lined oven tray and cook in an oven preheated to 170˚C for 25 minutes, or until core temperature reaches 75˚C.

Remove from the oven, place onto the desired serving dish and serve immediately.


Ingredients• 1kg raw chicken wings• 5tbsp (75ml)

MAGGI Asian Liquid Concentrated Fonds

European - Tapas

Asian - Asian Sticky Wings


Calories289

14%

Sugars8.4g

9%

Fat15.5g

22%

Saturates 7.0g

35%

Salt 1.47g

24%

Nutrition Info

Chakalaka

Ingredients• 30g ginger, peeled and grated• 3 small red chillies, finely chopped• 1 green pepper, diced• 1tsp vegetable oil• 50g medium curry paste• 400g MAGGI Rich &

Rustic Tomato Sauce

Method1. In a large pan fry the ginger,

chillies and green pepper in the vegetable oil for 5 minutes, or until the pepper has softened.

2. Add the curry paste and cook on a low heat for around 10 minutes. Stir in the tomato sauce and continue to cook for a further five minutes.

3. Refrigerate to chill. Serve with the bhajis.

4. Serve the bhajis on a sharing platter with a bed of green salad leaves and a bowl of the chakalaka dip. They can also be served individually wrapped in warm naan bread spread with a tablespoon of chakalaka.

Portions: 10 Prep Time: 20 minutes Cooking Time: 10 minutes

Crab and Chickpea Bhajis

Ingredients• 600g chickpeas, cooked and rinsed• 20g CHEF Fumet de Homard

(Lobster Stock)• 1tbsp MAGGI Asian Liquid

Concentrated Fonds• 100g MAGGI Coconut

Milk Powder Mix• 1tsp cumin• 1tsp cayenne (optional)• 2 cloves garlic• 4 onions, finely chopped• 1 egg, beaten• 200g crab meat• 20g fresh coriander, chopped,

or 1tsp ground coriander• 2tbsp vegetable oil

Method1. Place the chickpeas, lobster stock,

Asian fonds, coconut milk powder, cumin, cayenne (optional) and the garlic into a food processor. Blend to form a smooth paste. Pour the mixture into a bowl and refrigerate for 30 minutes.

2. Stir in the onions, egg, flaked crab meat and the fresh coriander until combined.

3. Form the bhajis by rolling the mixture into 20 evenly-sized balls.

4. Lightly fry the bhajis in a non-stick, lightly oiled frying pan. Cook until golden brown on all sides. Drain on kitchen paper. Serve hot or cold.

African - Crab and Chickpea Bhajis with Chakalaka

DessertsIt’s not just the UK that loves a good pudding – there are plenty of delicious treats from all over the globe that can satisfy your customers’ desire for something sweet. The classics are also always a winner – a tray of brownies is great for sharing – or maybe a construct-your-own Eton Mess?


Calories275

14%

Sugars17.4g

29%

Fat21.3g

30%

Saturates 13.5g

68%

Salt 0.19g

3%

Nutrition Info


Ingredients• 3g Green Tea powder• 500ml semi-skimmed milk• 500ml whipping cream• 150g NESTLÉ DOCELLO Panna Cotta Mix• Green Tea powder, to garnish

Method1. In a small bowl, whisk the green tea powder with 30ml of milk to make a paste.

2. Pour the remaining milk and whipping cream into a saucepan and bring to the boil. Remove from the heat and whisk in the panna cotta mix and green tea paste until smooth. Return to the heat and bring to a simmer.

3. Pour into moulds and refrigerate until set, approximately 45 minutes.

4. Once set, remove from the fridge and serve. If desired, sprinkle green tea powder over the panna cotta as garnish.

Green Tea Panna Cotta


Calories165

8%

Sugars18.4g

20%

Fat5.6g

8%

Saturates 2.8g

14%

Salt 0.12g

2%

Nutrition Info


Ingredients• 1ltr semi-skimmed milk• 1 vanilla pod, seeds only• 130g NESTLÉ DOCELLO

Crème Brûlée mix• 150g chilled ready-made

puff pastry• Flour, for dusting• 60g sugar

Method1. Pour the semi-skimmed milk and vanilla seeds into a saucepan and bring

to a simmer. Remove from the heat and mix in the brûlée powder, whisking continuously for 2 minutes.

2. Roll out the pastry into a thin rectangle on a lightly floured surface. Roll it up into a long scroll shape and slice into 12 discs. Flatten each disc and press into the holes of a greased 12-hole muffin tin.

3. Prick the bases of the pastry with a fork then pour in the custard mixture until three-quarters full. Bake for 18-20 minutes in an oven pre-heated to 190˚C.

4. Remove from the oven and sprinkle a teaspoon of sugar over each tart. Carefully blowtorch the surface of the tart to caramelise the sugar. Allow to cool before serving.

Portugu ese Cu sta rd Ta rts


Calories281

14%

Sugars29.2g

32%

Fat15.9g

23%

Saturates 13.7g

69%

Salt 0.16g

3%

Nutrition Info

Portions: 10 Prep Time: 10 mins Cook Time: N/A

Ingredients• Seeds and pulp from

5 passionfruits• 500ml semi-skimmed milk• 500ml whipping cream• 110gm NESTLÉ DOCELLO

Crème Brûlée mix• 150g caster sugar,

for glazing

Method1. Divide the passionfruit seeds and pulp amongst your desired moulds.

2. Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes.

3. Pour the crème brûlée mix into the moulds and place in the fridge to set for approximately 35 minutes.

4. Dust each brûlée with a tablespoon of the caster sugar. To glaze, gently blowtorch the top of the brûlées or place under a hot grill to caramelise the sugar. Serve.

Passionfru it Creme Bru lée


Calories273

14%

Sugars26.2g

29%

Fat13.8g

20%

Saturates 7.4g

37%

Salt 0.22g

4%

Nutrition Info

Brownie s

Method1. Preheat oven to 170˚C and grease and line a 12”x6” baking tray.

2. Combine the NESTLE DOCELLO Chocolate Cake Mix and milk in a large mixing bowl and spoon the mixture into the prepared tray.

3. Bake in middle shelf of the oven for approximately 10 minutes.

4. Leave the tray to cool on a wire rack before removing brownies and slicing into portions.


Ingredients• 780g NESTLÉ DOCELLO

Small Chocolate Cake mix• 300ml semi-skimmed milk

Click on the logos below for more information, ideas and inspiration from MAGGI, CHEF and DOCELLO

http://www.chef-professional.com/

http://www.nestleprofessional.com/uk/en/CulinarySolutions/Pages/Docello.aspx

http://www.maggi.co.uk/professional

https://www.facebook.com/MaggiProfessional?ref=hl

https://www.twitter.com/maggirealchefs

www.youtube.com/nestleprofood

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A Summer of Sporthowtorunapub.co.uk/.../09/Sport-Trend-Guide-2014-Recipes.pdf1. Add a Twist to the Best Sellers: The classic burger can be easily transformed into something new. Regionalise