News For January 2012
PACIFIC WEST PRODUCT FOCUS …CLICK HERE
DELIVERY AREAS ADDED FOR WINTER 2012 …CLICK HERE
FROZEN RANGE FOR 2012 UPDATES…CLICK HERE
Recipes
Your menus are special to you.That’s why we take special care to ensure that all our ingredients are designed to help you build successful menus.
Quality is everything when it comes to building your food business.Our management team strive to ensure that all our local products meet the exacting standards you demend:convenience,freshness and authenticity.Look out for local chefs submitting their hottest dishes.
Dedicated to your business needs, our team are continuously sourcing new products to fit with todays consumers and your business.Follow the suppliers web links below for advice and ideas for your kitchen.
Gwyneth’s father’s Pancakes
Preparation time: 20 minutes
(plus overnight resting prior to making)
Makes: 3 dozen 12.5cm pancakes
Ingredients
350g unbleached plain flour
75g granulated sugar
3½tsp baking powder
2tsp fine salt
750ml buttermilk
75g unsalted butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 250ml milk, as needed to thin batter
Real Vermont maple syrup, warmed, for serving
Method
Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl.
Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay).
Let the batter sit, covered, overnight. The next morning, heat up your griddle or non-stick pan and slick it with a little butter.
Add enough milk to the batter to thin it to the right consistency – the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Neither is wrong by the way.
Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side.
Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup
Butternut and Red Onion Tart
Ingredients
2 tbsp olive oil
1.5kg (3lb 5oz) butternut squash, peeled, deseeded and cut into chunks
6 tomatoes, halved
120g (4oz) butter
4 red onions, peeled and cut into wedges
5 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and chopped
1 tsp ground coriander
1 tsp ground cumin
1 packet of ready-rolled puff pastry
1 egg whisked with 1 tbsp cold water
Method
- Preheat the oven to 220°C/425°F/gas 7. Place 1 tbsp olive oil in a large baking tray and add the butternut squash. Toss to coat in the oil and then make sure the squash is in a single layer so that it cooks evenly. Cook in the oven for about 10-15 minutes – you’re just looking for them to soften a little.
- Two minutes before the squash is ready add the tomatoes, cut side down.
- Meanwhile melt the butter and the remaining oil in a pan. Add the onion, garlic and chilli. Cook for about 4-5 minutes. Stir in the coriander and cumin and fry for a minute longer.
- Tip the onion, garlic and chilli into the baking tray with the squash, making sure it is evenly distributed. Leave to cool.
- Roll out the pastry making one sheet large enough to cover the whole tray. Lay the sheet over your vegetables and trim off the excess. Place in the fridge to chill for about 30 minutes.
- Brush the pastry with the egg and bake in the oven for about 20 minutes. Ovens may vary so keep an eye on the pastry throughout; you are looking for a golden brown pastry and the juices bubbling around the edges. Remove from the oven and place a tray or board over the baking tray. Carefully flip the baking tray over and serve immediately
Chaffins Foodservice offers a complete Ambient,Frozen,Chilled and Non-food wholesale food service.
