Hotel, restaurant and café owners can monitor their colds stores, cabinets or chillers for less with the great value Cold Store Kit from TME. Many businesses loose valuable income every year because they are forced to throw away out of temperature stock, due to temperature control problems. So accurate cold storage monitoring is not only important for food safety but also … [Read more...]
Lockhart Innovation Day and Awards: Steelite wins
The recent Lockhart Innovation Day at Wembley was noticeable for the range and quality of equipment on display, as well as the relaxed environment welcomed by both visitors and exhibitor staff. The combination of location, additional activities organised by Lockhart – from Stadium tour to cooking display by Mark Sargeant – and availability of Lockhart and exhibitor staff … [Read more...]
Philadelphia Recipe, Garlic and Herb crusted Salmon
Philadelphia Garlic and Herb crusted Salmon Ingredients for 4 50 g sliced white bread 1 tsp fresh chives, chopped Zest of 1 lemon 4 salmon fillets 100 g Philadelphia Light with Garlic & Herbs 200 g mixed salad leaves 600 g new potatoes Instructions Pre-heat oven to 180 °C, 350 °F, Gas Mark 4. Place the bread in a food processor and blend into fine … [Read more...]
Philadelphia Recipe, Griddled Swordfish with Ginger and Lime Philly
Ingredients for 4 4 swordfish steaks, approx. 150g each 120 g Philadelphia Lightest 2.5 cm piece root ginger, peeled and very finely chopped finely grated rind of 1/2 lime 1 tbsp chopped coriander 200 g tenderstem broccoli, to serve Instructions Griddle or BBQ the swordfish for approximately 6-8 minutes, turning once, until just cooked through. Mix … [Read more...]
An interview with Andrew Turner
Introduction Andrew Turner is the new executive head chef at London’s Café Royal and the chef who bought the `grazing concept menu` to London. Having learnt from the masters including Albert Roux and Anton Edelman, Andrew created his own new style `the grazing concept` which he has mastered and made his own – and has since won many awards. Andrew describes his cooking as … [Read more...]