Home' Hospitality Business : HB MAR 2016 Contents Hospitality BUSINESS | March 2016 | 19
c Produce wise, summer is starting to come to a close, winter
lines are beginning to hit the market and the pip fruit category is
heading into its peak about now with Royal Gala, Granny Smith
and Braeburn apples as well as Packham, Taylors Gold and
Stark Crimson pears all ready and available. Pip fruit is so easy
to incorporate into warming treats – for the dessert menu, think
Caramel and apple trifle, Apple crumble, Pear tarts and Drunken
chocolate cake with pears.
While we were hoping for a longer summer, sometimes the
thought of rainy nights and delicious soups is alluring and veges
such as carrots, Brussels sprouts, butternut squash, leeks and
Asian greens will all be in abundance about now.
For a little menu inspiration, starters might include Leek and
mushroom dumplings, Asian veges in oyster sauce and Carrot
and red lentil soup. For mains try Butternut risotto, Autumn
salads with butternut squash, Brussels sprouts and quinoa,
Chicken and leek soup and Lamb with sweet and spicy carrots.
d For those who crave tender flash-fried squid, March is
the peak season for Arrow squid. Its dense ivory-coloured
flesh whitens on cooking and squid ink can be retained as an
ingredient in pasta dishes and sauces. If using frozen squid,
its best cooked from frozen rather than thawed. Arrow squid
can be baked, barbecued, grilled or fried but be careful with
cooking times: the texture of even slightly overdone squid
can get tough and rubbery very quickly but cooked just right
and it’s tender and full of flavour. Either cook the squid
quickly over a high heat (30 seconds to one minute if cut into
pieces), or deep fry for two to three minutes. Alternatively,
slow cook for at least 20 minutes, which tenderises it again.
Some chefs prefer to tenderise the squid by marinating
it with diced kiwifruit, for example. When buying whole
arrow squid with the skin on; look for undamaged, pinkish
mottled skin. Arrow squid should be kept as close to zero
degrees as possible. Transfer to the refrigerator as soon
as you can after purchase and if possible, pack on ice while
BUTTERFLIED LEG OF LAMB
d Butterflied leg of lamb is a popular cut. It is versatile and
obtains a robust meaty flavour. The main reason for opening,
flattening and deboning the leg is for faster cooking times.
Because of its uneven thickness, it is a crowd-pleasing cut, with
the thinner components being more textural and the thicker parts
being tender and succulent, suiting all individual preferences.
BARBECUED PORK BELLY
c With more than 40 different cuts available, pork is an incredibly
versatile protein, with the differences in flavour and texture
between these cuts allowing 100% New Zealand pork to partner
beautifully with your favourite seasonal produce. This cracker
summer has yielded some great produce and autumn offers an
excellent opportunity to reacquaint fresh New Zealand Pork with
that perennial favourite, Granny Smith apples. Ready for harvest
in April, New Zealand Granny Smiths provide that signature
tart-flavour which brilliantly complements any pork dish. Pork’s
versatility provides chefs with room for fresh new thinking. For a
menu-appropriate idea try Crispy Roasted Pork Rack served with
sautéed apples and freshly harvested Brussels sprouts. And of
course the ever popular pork belly – try it barbecued and served
with Apple Cider Relish. For more ideas check out www.pork.nz
Arrow squid lovers – this is your time!
Pork belly – try it barbecued and
served with Apple Cider Relish.
Butterflied lamb leg – always a crowd-pleasing cut.
Brussels Sprouts are cabbages in
miniature and delicious edible buds.
Leeks are spot on for stir-fry
season and team perfectly
with chicken for a delicious
Put Autumn salads on
the menu featuring
Carrots – perfect in salads,
with either lettuce greens or
For pip fruit desserts
think, Caramel and
apple trifle, Pear tarts
and Drunken chocolate
cake with pears.
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