Poached Fleetwood Brill with Crab & Ginger Ravioli Court Bouillon & Brill • 1.15 litre of water • 3 carrots • 2 onions • 1 celery • 1 bouquet garmi • 6 peppercorns • 300ml white wine 1. Bring to the boil, strain the court bouillon into a pan and bring to simmer. 2. Gently place turbot into court bouillon poach gently for 4-5 … [Read more...]
Temporary Kitchens for Hotel Kitchen Refurbishment
If you are planning to do a kitchen refurbishment project at your hotel but you are concerned about how you will continue to produce meals for your valued customers when your kitchen is out of operation then On Site Kitchen Rentals Ltd will have the solution for your problem. No matter the size of your hotel or the variety of your hotel menu On Site Kitchen Rentals Ltd have a … [Read more...]
The Safeguard Group’s new state of the art demonstration kitchen
The Safeguard Group, based in Oldham, has installed S&S Northern’s space saving, energy efficient Merlin 1400 in its new state of the art demonstration kitchen. The Safeguard group has been established for over 25 years and is one of the leading independent suppliers for the air conditioning, refrigeration, commercial catering equipment and hospitality industries. Its … [Read more...]
Affinity does Business Lunch
Philadelphia Recipe, Beefburger with melting Philly middle, salsa and pickles
This is a great way to inject a little excitement back in the humble beef burger, and add a great creamy finish. Prep time: 30 minutes Cook time: 20 minutes Portions: 4 Ingredients • 6 large tomatoes, blanched, deseeded and finely chopped • 1 ripe avocado, peeled and slightly mashed with a folk • 2 spring onions, finely chopped • 2 red chillies, finely … [Read more...]