Beers for Dad
Father’s Day (17 June) is now one of the on trade’s busiest events. And as most dad’s will want a tipple (or two) to celebrate their big day, Take Stock has brought you […]
James Birch, Unilever’s Development Chef, and other suppliers share their tips for the perfect Father’s Day lunch.
Put your food on the stage. Barbecue is like theatre… customers love watching their food being cooked. It makes it taste better. Put your grills on a dais or stage – make it into a show.
A June roast dinner should have a
So, build in lighter options to the traditional roast…
A big joint always works but think about your pricing. Pick a good quality sirloin and cost it as premium or go for a brisket and cook long and slow.
Cheaper cuts cooked in their own juices for six or seven hours taste magnificent and are often more tender. The time is all in the preparation so there’s no delay in service.
“Combine pulled pork and Paxo Sage & Onion Stuffing for a dirty pulled pork burger that provides a delicious BBQ option for your menu. It can also be swapped out for jackfruit as a vegetarian alternative.”
A wet brine is a superb way to impart flavour seasoning to your roasting joints. It also keeps everything juicy and your yields up. It’s particularly good for pork and chicken. I tend to use a 5% salt to water ratio to just cover the joint. Why not try Szechuan pepper, star anise and ginger? It can be a real game changer for your customers to enjoy. For beef or lamb, I like using a dry rub instead.
Seasonal produce can be stars too! Roasted veggies are ideal for making sure food doesn’t go to waste and are as effective cold or brought to life with a classic gravy. Baby carrots roasted with ginger, orange and cardamon make
a punchy side, while roast potatoes with a dab of Marmite are crowd-pleasers.
Offer truffled or salsa verde roast spuds as part of a main, side or even as bar snacks and experiment with lightly curried celeriac chips and squashes for a different texture alongside the meat.
A roast doesn’t need to be all about meat. There are some great meat-free options. If you have the time, why not try Lion’s Mane mushrooms to recreate intense umami-packed meat-like cuts that take on flavours really well? Alternatively, The Vegetarian Butcher has some great easy-to-use products that deliver those meaty tastes and textures.
“Add meat juices from roasting trays to Bisto gravy and season well. Citrus notes, wines and spirits can also achieve a distinct flavour. If you’re struggling with time, make stocks and gravies in advance and freeze well.”
Don’t be afraid to try something different – grilled cucumber and watermelon may raise eyebrows but will taste amazing. To serve, salt sliced cucumbers and grill for 3 minutes, then combine with olive oil, mint and feta cheese. Grill watermelon to caramelise its sweetness and give it a subtle, smoky flavour.
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