spring - nestlé professional · pdf filespring is a busy period for the hospitality...

Spring has Sprung

The pub and restaurant guide for springtime with insights, trends and ideas from

MenuThe

Introduction 3

Enticing Your Customers 4

Menu Planning 5 - 6

Extras 7

Customer Service 8 - 9

Recipe Ideas 10 -18

MAGGI® Product Range and Contact Us 19

Your customers are looking to treat themselves and their families to a special and memorable dining experience, but what exactly are they looking for?

That’s where we at MAGGI® can help.

We have commissioned research into some of the biggest seasonal opportunities and will share the findings and some practical advice to help you deliver an efficient service, saving you valuable time and money.

Included are also some hints and tips from our own development chefs, and recipe ideas to help with menu planning during this busy time of the year.

This will help you to stand out from your competitors and keep your customers coming back time after time, year after year.

Introduction

Whether you manage a pub or restaurant, if you are a Head Chef or Kitchen Manager, we know how important it is for your business to make the most of seasonal spring occasions such as Easter and Father’s Day.

Easter should be a key weekend for the pub industry. While the focus for some operators tends to be on other key events such as Christmas, Mother’s Day and Valentine’s, we know from our research there is a significant amount of business to be made over the long Easter weekend and so it should not be overlooked

– Darren Chapman, Development Chef

*Source: MAGGI® Seasonal Dining Research, Street Talk - NP Consumer Community run by Join the Dots (245 respondents), January 2017

Our research shows that these spring occasions offer a significant opportunity to attract new, as well as returning diners to your pub or restaurant.

Only 9% of respondents said that they dine out for Easter, meaning there is a big opportunity to attract new customers at this time of year.

EnticingYour Customers

For Starters

of our respondents ate out with the extended family.* Therefore it’s important to cater for all generations. Make sure that your menu is geared up with young

diners in mind, but equally have dishes on the menu that will appeal to grandparents who might prefer a more traditional meal.

people make up the average party size during these occasions*, therefore, make sure your pub or restaurant is set up to meet their needs and rearrange your dining

layout to cater for groups larger than 4.

respondents said they like to try somewhere new*. Use the helpful tips in this brochure to ensure that your establishment becomes a

firm favourite with new and existing customers by creating long-lasting good impressions.

CHEF DARREN’S TOP TIPS:

Get up-to-dateEnsure your website is updated with all the events and the plans for the day, as this could well be the deciding factor.

Tell them in advance Tell diners who visit your establishment of the plans for those occasions and encourage them to book in advance by offering them a money-off voucher or afree drink.

Darren Chapman, Development Chef

Spring is a busy period for the hospitality industry and the pressure to deliver a great experience to diners is intense. But how do you become front of mind when potential customers are planning where to go?

It’s important that you start communicating to your customers well in advance making them aware of your seasonal offering, We know from our research that customers start planning where to go at least 3 weeks ahead*.

Some marketing tools such as social media, signs and A-boards are flexible, easy to implement and can work to your advantage, but be sure to include only the key details as there is only a short window for people to take in your message.

The decision of where to go is determined by*:(in order of importance)

1. Who will be with me?2. Value for money3. Type of cuisine4. Party size5. Location


17%

5

1 in 3

17%

1 in 3

5

Menu

Planning for SpringWith some simple ideas you could make more of these occasions by offeringsomething new and different to make them more memorable.

Good menu choice for me would include some unusual or different menu options. Something a bit special or that I’d never tried before

Have a look at our recipe suggestions at the back of this brochure for some ideas.

of customers choose to have at least 2 courses* with the most popular being:

1. A main course and a dessert (30%)2. All 3 courses (27%)3. A starter and main (24%)

Ensure that you have a good selection across the entire menu, offering tasty and creative options to please all generations. Getting this right can be a big factor in retaining both existing and new customers.

choose dishes that are described as a ‘treat’ or ‘indulgent’ with one third

of customers claiming to eat more than usual during these occasions* and are happy paying more to do so.

Make sure to have some healthier options, to cater for the 16% that prefer to opt for a healthy meal.

When choosing what to eat, almost 20% of respondents claimed they are looking to try something new, 40% will stick with a dish that they know and are familiar with (so ensure that there are some classic dishes on your menu), and 40% are keen to try a twist on their favourite dish*.

– Customer quote


81%

16%of the customers prefered to opt for a healthy meal.

1/3Customers claiming to eat more than

usual during these occasions.

1/3

81%

8 in 10

16%

8 in 10


Offer innovative and creative dishes to excite your customers and have smaller optionsfor those diners who want healthier choices.

Don’t forget the kids It goes without saying that happy kids will help to make the experience happier for everyone. Ensure you cater for them with smaller meals, helping everyone to relax and enjoy their time together.

You don’t have to create a different menu, you can also just give them a smaller portion from the adults’ menu.

Keep roast dinners lightMost people are looking to have two courses, this will allow customers to enjoy them without feeling too full.

The demand for gluten-free dishes has never been greater, in fact, 15% of UK households** now include someone who chooses to avoid gluten for health or lifestyle reasons. This is why it’s now a necessity to have gluten-free dishes on your menu, as you could be losing out on sales if you don’t

– Darren Chapman, Development Chef

It would be nice to have a special menu for the occasion, maybe revisiting some old traditional recipes with a modern twist

48% would like to see special dishes related to the occasion*, or added extras that are not usually offered on the usual day-to-day menu for occasions such as Easter & Father’s Day.

“This is why spending time on planning your menuis crucial for the success of the day” adds Darren.– Customer quote

*Source: MAGGI® Seasonal Dining Research, Street Talk - NP Consumer Community run by Join the Dots (245 respondents), January 2017 ** Mintel Research, 2014

48%would like to see special

dishes related to the occasion.

Customers who are looking for dishes which are made with in-season produce* when dining out.

So highlight seasonal specials on the menu.

58%58%

48%


ExtrasBy making these occasions more bespoke and personalised, you will help to make them more memorable and special for your customers.

Offering small surprises or gifts, such as Easter eggs at Easter, are just a couple of small touches that can help entice customers to your pub or restaurant. They’ll make the occasion memorable and will not only encourage repeat visits from loyal customers, but will attract those wanting to try somewhere new.

– Customer quote


Personalised gifts or freebiesEaster eggs at the table; make mum feel extra special by offering a free glass of prosecco/ champagne or non-alcoholic cocktails, flowers, chocolates; a beer for dad on Father’s Day; or take a polaroid photo of the family and give it to them to take home. Don’t forget to share all these photos on your website or on other social media, as this will create interest from new customers, as well as encourage repeat visits.

Keep the kids entertainedSo the adults enjoy their time together (encouraging them to stay longer) – e.g. at Easter, host Easter egg hunts, or Easter egg/ bonnet decorating; for Father’s Day, let them design a card/gift for their dad – this can double up as a gift to take home.

Decorate your venueTo create that special ambience, use spring flowers such as daffodils to add colour to the room.

We had Easter eggs at each seat when we arrived which I thought was a nice touch


Customer Service

Is Key

The truth is our lives are speeding up, and more commonly businesses are seeking to deliver greater convenience and a faster service. When customers do have time, they want to slow down and enjoy the time they do have with their loved ones.

Customers want these occasions to be perfect, and here are the most common customer grumbles during these special occasions:

Trying to rush people to finish their meals quickly as they have a lot booked in for that day

Mother’s/Father’s Day seems to be a time when eateries think they can

charge a premium for meals which are usually cheaper at other times

• Increased prices• Feeling rushed• Overcrowded

• Intrusive/inattentive staff• Low quality food• Long waits between courses

I dislike it when it is too busy and over-crowded, then the service gets shoddy

Watch

The Videos CHEF DARREN’S TOP TIPS:

FreebiesOffer families free drinks or nibbles while they wait for their tables.

Consider the kidsIf kids activities are takingplace during the day thenensure that staff keep customers informed and perhaps encourage the children to take part whilstthey are waiting between courses.

Don’t squeeze in as many tables as possibleAlthough it is important to have as many covers as possible, ensure that the tables are spaced out so that diners feel comfortable.

Service is keyKeep it relaxed, friendly andhassle-free enabling customers to enjoy the experience as much as possible.

See what customers identify during busy service periods that affect the quality of their experience.


https://youtu.be/DzHX8ccqmu4

https://youtu.be/sfcfXfcMyjk

Recipe

IdeasFrom chicken to veggie, there’s something for everyone.

Roast Chicken YorkiePortions: 10 | Prep Time: 30 mins Cook Time: 30 mins | Total Time: 1 hour

Ingredients

● 10 x 150g chicken breast

● 1 large egg, beaten

● 15g MAGGI® Southern Fried Crunchy Bake

● 1kg new potatoes

● 500g carrots, peeled and sliced into 1cm rounds

● 2tbsp olive oil

● 2tbsp mixed dried herbs

● 10 large Yorkshire puddings

● 68g MAGGI® Original Gravy Mix

● 250ml cold water

● 750ml boiling water

Method

1. Dip the chicken in the egg to coat.Press firmly into the Crunchy Bake breadcrumb mix,until all sides are well coated.

2. Place the portions on a preheated, parchment lined, baking tray and bake for 10-25 minutes, depending on portion size,

in an oven set to 200˚C. Ensure the chicken reaches a minimum core temperature of 75˚C.

3. Place the potatoes and carrots in a large baking tray and coat evenly with the oil and

herbs. Bake for 50 minutes in an oven preheated to 180˚C, stirring halfway

through baking, until potatoes and carrots are roasted and cooked.

4. Heat the Yorkshire puddings according to pack instructions and cut each in half.

Chef ’s TipChange the Yorkshire puddings for a wrap and use fresh salsa to make a great sandwich. Or, just use the coated fillets on a salad.

Chicken with Sherryand Orange SaucePortions: 10 | Prep Time: 15 minsCook Time: 40 mins | Total Time: 55 mins

Method

1. Heat the oil in a large, heavy-based pan with a lid. Add the chicken and cook for 3-4 minutes on each side, until golden brown. Add the shallots and cook

for a further 2-3 minutes until they begin to soften.

2. Pour in the sherry, reduce slightly and then add the remaining ingredients. Bring back to the boil, cover and simmer gently for 30 minutes, stirring occasionally.

3. Remove the lid and continue to simmer for 10-15 minutes, until the sauce has thickened and the chicken is thoroughly cooked. Stir in the thyme.

Chef ’s TipUse MAGGI® Chicken Bouillon to pre-season the chicken prior to cooking, as this gives a great finish to the meat.

Ingredients

● 10 x 150g boneless, skinless chicken breasts

● 2tbsp olive oil

● 200g shallots, peeled and left whole

● 300ml medium dry sherry

● 2 sprigs fresh thyme

● 300ml fresh orange juice

● 6tbsp thick cut Seville orange marmalade

● 1ltr prepared MAGGI® Golden Gravy

● Freshly ground black pepper

Each serving typically contains

Energy Fat Saturates Sugars Salt

of an adults Reference Intake (RI)Energy per 100g: 497kJ / 118kcal

2332kJ553kcal 14.0g 3.6g 8.5g 2.15g

20%28% 18% 9% 36%

5. Mix the gravy mix with the cold water until smooth. Whisk the mixture into the boiling water then gradually return to the boil, whisking continuously. Simmer for 1 minute.

6. To serve, fill the half Yorkshire pudding with the potato and carrot mix then top with the crunchy chicken piece and some gravy.




1138kJ269kcal 5.0g 0.9g 14.0g 0.94g

7%13% 5% 16% 16%Serving Suggestions

Serve with wholegrain rice and vegetables.

To Serve

Sprinkle 1tbsp freshly chopped thyme

for a free sample from the MAGGI® range

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Chicken Recipes

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PortuguesePiri-piri ChickenPortions: 10 | Prep Time: 60 mins Cook Time: 60 mins | Total Time: 2 hours

Chicken and Mushroom PiePortions: 10 | Prep Time: 20 mins Cook Time: 1 hour | Total Time: 1 hour 20 mins

Method

1. Preheat the oven to 180°C

2. Place the chicken in a pan and cover with the milk and 500ml water, bring to a simmer for 15 minutes. Drain the chicken reserving the liquid.

3. Add the bouillon to the liquid.

4. In another pan add the oil and sweat off the vegetables for 5 minutes. Add the flour followed by the stock mixture, then the chicken and bring to a simmer for 5 minutes.

5. Blast chill the mixture until cool.

6. Divide the mixture into individual pie dishes and top with the puff pastry.

7. Brush each lid with beaten egg and bake for 25 minutes. Serve.

Ingredients

● 800g chicken breast and thigh diced

● 20g MAGGI® Chicken Bouillon Powder

● 500ml semi-skimmed milk

● 25ml vegetable oil

● 250g sweetcorn, frozen or tinned

● 400g closed cup mushrooms, sliced

● 150g carrots, diced

● 200g onions, chopped

● 125g plain flour

● 500g puff pastry (ready rolled) cut into 15cm squares

● 2 eggs, beaten with a little water

Ingredients

● 6 unwaxed lemons, juiced and zested

● 10 cloves garlic, minced

● 100ml olive oil

● 5g fresh grated ginger

● 10g smoked paprika

● 75ml red wine vinegar

● 1tbsp dried chilli flakes

● 2tbsp MAGGI® Chicken Bouillon

● 150g MAGGI® Rich & Rustic Tomato Sauce

● 10g freshly chopped coriander

● 10 chicken quarter leg portions, skin on

Method

1. In a large bowl, combine the lemon zest and juice, garlic, olive oil, ginger, paprika, red wine vinegar, chilli flakes, chicken bouillon, tomato sauce and coriander.

2. Score the chicken skin so the marinade can permeate the chicken flesh. Place the chicken legs in the bowl with the marinade and stir to coat.

3. Cover and refrigerate for at least an hour. Chicken can be marinated up to 24 hours in advance.

4. Remove the chicken from the marinade and keep the marinade to one side. Place the chicken skin side down on a non-stick baking tray and cook for 40 minutes in an oven preheated to 170˚C. Turn halfway through cooking, brushing with the remaining marinade.

Chef ’s TipThese can be made into individual pasties as a hand held snack. For a twist add some freshly chopped herbs such as tarragon or oregano.

Serving Suggestions

Serve with grilled corn on the cob, lime wedges, and thinly sliced red chillies.

Chef ’s TipTurn the grilled piri-piri chicken into the ultimate chicken sandwich by shredding the chicken. Stuff between slices of lightly toasted bread, spread with a tablespoon of natural yoghurt, and dress with watercress.


of an adults Reference Intake (RI) Energy per 100g: 709kJ / 169kcal


1730kJ413kcal 18.3g 7.6g 5.4g 2.09g

26%21% 38% 6% 35%




1997kJ480kcal 35.4g 8.3g 1.5g 1.39g

51%24% 42% 2% 23%for a free sample from the MAGGI® range

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Fish PiePortions: 10 | Prep Time: 20 mins Cook Time: 30 mins | Total Time: 50 mins

Ingredients

● 240g leeks, halved then sectioned into 1cm slices

● 340g MAGGI® Béchamel Sauce Mix

● 1 lemon, zest and juice

● 10g dill

● 400g peas

● 300g smoked haddock

● 900g coley

● 300g MAGGI® Mashed Potato Flakes

● 30g MAGGI® Lemon & Herb Crunchy Bake

For the curry paste

● ½tsp chilli powder

● 1tsp ground cumin

● 1tsp ground coriander

● ½tsp white pepper

● 25g medium red chillies, seeds removed and finely diced

● 2 25g chickpeas (drain weight from400g tin), washed and drained

● 100g red onion, chopped


● ½ lime, squeezed

● 1tsp caster sugar

Method

1. Blanch the leeks in a pan of boiling water for a minute to soften, then drain and set aside.

2. Mix 300ml cold water with the Béchamel Sauce Mix to form a smooth paste, then whisk into 1ltr boiling water and simmer for 2 minutes. Add the lemon zest and juice as well as the dill and

peas to the sauce then set aside to cool. Season if required.

3. Dice the smoked haddock and coley and place in an ovenproof dish with the leeks. Pour the cooled sauce

over the fish and stir to coat. Place the mix into an ovenproof dish.

4. Prepare the mashed potato flakes by whisking into 1.5ltr cold water. Leave to

stand for 3 minutes until the mixture has fully thickened, then whisk again.

5. Pipe the mash over the fish mixture and then sprinkle with the Lemon and Herb Crunchy Bake. Bake in an oven preheated to 190°C for 20-30 minutes until the fish is cooked through and the mash topping is golden brown.

South East Asian Fish CurryPortions: 10 | Prep Time: 20 mins Cook Time: 20 mins | Total Time: 40 mins

Method

1. Combine all of the curry paste ingredients in a food blender and pulse until smooth.

2. In a separate bowl, whisk the coconut milk powder with 650ml warm water and set aside.

Serving Suggestion

Keep this dish authentic by serving with nasi (steamed rice) 120g per serve.

Serving Suggestion

Serve with some fresh steamed vegetables or a green salad.

For the curry

● 75g MAGGI® Coconut Milk Powder


● 150g red onion, thinly sliced

● 100g mushrooms

● 100g red pepper, thinly sliced


● 500g salmon, diced

● 250g pollock, diced

● ½ lime, squeezed


Chef ’s Tip Add some caramelised onions to the mash for flavour & texture, and add some chopped parsley to the pie mixture.

3. Heat the oil in a large pan over a medium heat and add the onions, mushrooms and peppers, cooking for around 10 minutes until they are soft and golden. Stir in the curry paste and cook for a further 5 minutes.

4. Add the tomato sauce followed by the coconut milk and simmer for 20 minutes. Check the consistency of the sauce.

5. Add the salmon, pollock and lime juice to the sauce and simmer for a further 5 minutes until the fish has just cooked. Stir in the chopped coriander before serving.




1775kJ421kcal 9.0g 4.4g 8.3g 2.82g

13%21% 22% 9% 47%




1036kJ248kcal 14.5g 5.7g 4.6g 0.58g


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Fish Recipes



Grimsby FishcakesPortions: 10 | Prep Time: 15 mins Cook Time: 30 mins | Total Time: 45 mins

Crunchy Lemon and Lime Baked Pollock with Bean and Tomato SalsaPortions: 10 | Prep Time: 15 mins Cook Time: 10 mins | Total Time: 25 mins

Method

1. To make the bean salsa, mix together all the ingredients and leave to stand for 10 minutes before serving.

2. To make the breadcrumb topping, mix the MAGGI® Lemon and Herb Crunchy Bake with the rapeseed oil, parsley, lime juice and zest.

3. Place the pollock on a parchment lined baking tray and carefully top each piece of fish with the crumb.

4. Bake for 10-15 minutes in an oven preheated to 200°C, or until the fish reaches a minimum core temperature of 75°C.

5. Serve one pollock per portion with 2tbsp of salsa on the side.

Ingredients

● 1.6kg pollock fillets

● 120g MAGGI® Lemon & Herb Crunchy Bake

● 100g freshly chopped flat leaf parsley

● Grated zest and the juice of 1 lime

● 1tbsp rapeseed oil

Ingredients

● 25ml sunflower oil

● 100g onions, finely chopped

● 100g peas

● 200g MAGGI® Mash Potato Mix

● 450g smoked haddock and pollock, cooked

● 30g flour

● 1 medium egg

● 25g parsley

● 30g breadcrumbs to coat

Rustic Tartare Sauce

● 500g ready prepared MAGGI® Béchamel Sauce Mix

● 100g onions, finely chopped

● 100g capers, finely chopped

● 100g gherkin, finely chopped

● 30g parsley

● 10g lemon juice

● Black pepper, pinch

Method

1. Heat the oil and gently soften the onion.

2. Mix the mashed potato flakes in the cold water and leave to stand for 3 minutes to thicken.

3. In a large bowl mix the fish, potato, parsley, peas and onions.

4. Shape the mixture into 20 even sized fishcakes, cover and chill.

5. Roll the fishcakes in the flour, followed by the egg then breadcrumbs.

6. Pan-fry or bake until golden.

7. Mix together the ingredients for the tartare sauce and warm through. Serve with the fishcakes.

Serving Suggestion

This salsa goes well with fajitas, fishcakes or with salads. Make fish fajitas by wrapping the fish and salsa in warm tortillas for a great hand held snack.

For the salsa


● ½ red pepper, finely diced

● ½ green pepper, finely diced

● ½ yellow pepper, finely diced

● 50g cucumber, finely diced

● ¼tsp chilli flakes

● 2tsp olive oil


● 100g red onion, finely chopped

● 400g can of five-bean salad, drained




992kJ235kcal 5.0g 0.8g 5.3g 1.12g

7%12% 4% 6% 19%

Chef ’s TipsTry adding some freshly squeezed lime juice to make the salsa zingy and authentic.



of an adults Reference Intake (RI)Energy per 100g: 339KJ / 80kcal

972kJ231kcal 5.8g 1.8g 4.1g 0.75g

8%12% 9% 5% 12%

Chef ’s TipAdd some chillies for a real flavour punch and serve with a sweet chilli sauce.


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Serving Suggestion

Serve with fresh seasonal vegetables.


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Massaman Beef CurryPortions: 10 | Prep Time: 10 mins Cook Time: 2 hours | Total Time: 2 hours 10 mins

Ingredients

● 125g MAGGI® Coconut Milk Powder Mix

● 250ml water

● 100g dry roasted peanuts

● 200g sweet potato, diced


● 2tbsp CHEF® Asian Liquid Concentrated Fonds

● 1tbsp dark brown sugar


● 100g Thai red curry paste

● 1.2kg lean beef stewing steak, diced

Ingredients● 10 x 170g rib-eye steaks

● 10ml olive oil

● Black pepper (to season)

● 20g shallot, very finely chopped

● 100ml brandy

● 12 black peppercorns

● 200ml ready prepared MAGGI® Demi-Glace (95gm per litre)

● 30ml double cream

● 500g baby carrots

● 550g tender stem broccoli

● 450g mange tout

Method

1. Prepare the coconut cream by whisking the coconut milk powder into 250ml water. Add this to a blender along with the dry roasted peanuts, tomato sauce, Asian fonds and sugar. Blend until smooth.

2. Heat the oil in a pan or wok and stir-fry the curry paste for 1 minute or until fragrant, then add the beef and fry to seal.

3. Make the beef stock by diluting the beef fonds in 350ml boiling water. Stir the beef stock and dry roasted peanuts into the pan

then transfer to an ovenproof dish.

4. Cover and cook in an oven preheated to 190°C.

5. Remove from the oven after 1 hour. It should start to thicken. Add the diced sweet potatoes, leeks and stir in enough water to keep it mobile and return to the oven.

6. After a further 40 minutes, stir in the lime juice and return to the oven for a further 10 minutes.

7. Check that the meat is tender. Stir through the fish sauce if using and serve with steamed rice and garnish with spring onions.

Steak au Poivre Portions: 10 | Prep Time: 20 mins Cook Time: 30 - 45 mins | Total Time: approximately 1 hour

Method1. Put a pan of water to boil to cook the

vegetables.

2. Heat a thick based pan on a high heat.

3. Oil and season the steaks on both sides and then lay in the pan. Only do as many as you can comfortably fit in the pan, you do not want them to overlap or touch.

4. Cook to preference. Once cooked, remove from the pan leave to rest on one side.

5. Add the shallots to the pan and sweat down.

● 1tbsp Chef® Beef Liquid Concentrate

● 2tsp lime juice

● 1tbsp fish sauce, optional

● 75g spring onion, sliced

● 200g leeks, sliced

Chef ’s TipYou can make this dish more cost effective by reducing the meat quantity and substituting with diced potatoes.

Serving Suggestion

For an authentic finish, garnish with toasted peanuts, coriander and sliced red chillies. Serve with wholegrain rice.

6. De-glaze the pan with the brandy, once reduced add the peppercorns and the prepared demi-glace.

7. Heat the demi-glace thoroughly and then add the double cream and bring to the boil.

8. Whilst making the sauce add the carrots to the boiling water, leave for 2 minutes. Add the tender stem broccoli and mange tout. Bring to the boil, simmer for 1 minute and then drain.

9. Plate up and pour the sauce over the steak, season with black pepper if required and serve.


of an adults Reference Intake (RI)


Energy per 100g: 359kJ / 86kcal

1282kJ305kcal 10.4g 4.2g 5.4g 0.43g

15%15% 21% 6% 7%




1882kJ452kcal 28.9g 13.6g 6.5g 2.27g

41%23% 68% 7% 38%


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Meat Recipes



Sausage, Champ and Onion Gravy Portions: 10 | Prep Time: 10 mins Cook Time: 30 mins | Total Time: 40 mins

MAGGI Gravy serving suggestions

Method

1. Place the sausages on a baking tray. Roast in an oven preheated to 180°C for 30 minutes until cooked through.

2. Prepare the gravy by heating the oil in a large pan and gently sauté the onions. Make the gravy by mixing the gravy mix with the cold water until smooth, then whisking into the boiling water. Pour the gravy into the pan with the onions and return to the boil, simmering for 1 minute.

3. Make the champ potatoes by simmering the savoy cabbage in boiling water for 2 minutes. Drain and set aside. Whisk the mashed potato flakes into the hot water until combined, then add the hot cabbage and finely chopped spring onion. Leave to stand for 1 minute and re-stir before serving.

4. Serve two sausages per person with a portion of champ. Decant the gravy into a jug and serve alongside.

Ingredients:

● 20 sausages

For the onion gravy

● 1tbsp sunflower oil

● 4 onions, thinly sliced

● 65g MAGGI® Original Gravy Mix


● 750ml boiling water

For the champ potatoes

● 800g savoy cabbage, finely shredded

● 200g MAGGI® Mashed Potato Flakes

● 1ltr boiling water

● 2 large spring onions, finely chopped

Classic Rich Onion Gravy

Sauté sliced red or white onions untilcaramelised, stir into MAGGI® Original Gravy.

Serve with herby sausages.

Serve with beef, lamb or gameand seasonal roasted vegetablesor caramelised apples.

Serve with beef, lambor game and MAGGI® MashedPotato with wholegrain mustard.

Stir orange rind and juice intoMAGGI® Golden Gravy and add a fewsprigs of thyme before serving.

Serve with chicken, duck or pork.

Serve with beef or pork or in a piefilling mixed with minced beef orstewing steak.

Sauté sliced closed cup mushroomsand finely chopped onions, then stir inMAGGI® Original Gravy along with a splash of Worcestershire sauce.

Stir in some redcurrants or redcurrantjelly and a large sprig of rosemary intoMAGGI® Original Gravy.

Toss a few bulbs of garlic into the ovenwhen roasting the meat. Push out thesoft, sweet garlic purée and whisk intoMAGGI® Original Gravy.

Delicious Seasonal Roast GravyGarlic Roast Gravy

Orange & Thyme Gravy

Rich Mushroom Gravy




2416kJ580kcal 36.2g 13.1g 11.6g 3.69g

52%29% 66% 13% 62%

Chefs tip

To give that onion gravy a real flavour punch, sauté the onions, add a little brown sugar & then add some balsamic vinegar. Reduce & then add the gravy to get a great sharp taste.


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Vegetarian RecipesVegetarian LasagnePortions: 10 | Prep Time: 20 mins Cook Time: 30 mins | Total Time: 50 mins

Ingredients

● 15ml olive oil

● 75g onion, chopped

● 3 cloves garlic, crushed

● 450ml water

● 750g Quorn® mince

● 1.4kg MAGGI® Rich & Rustic Tomato Sauce

● 375g carrots, diced

● 150g celery, diced

● 150g mushrooms, diced

● 2 tsp fresh oregano

● 350g lasagne sheets

Ingredients● 450g macaroni pasta

● 600g frozen peas

● 800ml water



● 300g mature Cheddar cheese, grated

● 1tsp English mustard, or more to taste

● 20 cherry tomatoes, halved

Chef ’s TipsSprinkle with MAGGI® Crunchy Bake Lemon & Herb or Southern Fried for a crunchy, tasty topping. Serve with fresh salad.

Method

1. Heat the olive oil and onions in a large pan and fry until softened. Add garlic and vegetables and cook for a further 2 minutes.

2. Add the water, Quorn® mince, oregano and tomato sauce and simmer for 30 minutes.

3. Cover the base of a deep roasting tin with one quarter of the Quorn® sauce and arrange a layer of lasagne sheets

on top. Repeat the process of alternating layers of sauce and lasagne sheets until all the sauce has

been used. Finish with a layer of lasagne sheets.

4. Add 400ml of water to a saucepan and bring to a simmer. In a separate bowl whisk the béchamel powder into 125ml cold

water, then pour into the boiling water. Continue to whisk for 1 minute then add the cheese.

5. Pour the sauce over the layered lasagne and bake in an oven preheated to 190°C for 30-45 minutes until golden.

Chef ’s TipsBlitz the onions in the food processor. This saves time chopping and blends well into the mince sauce. You can also top the lasagne with some grated Parmesan cheese for a real authentic flavour. Serve with a side salad.

Macaroni Cheese Portions: 10 | Prep Time: 30 mins Cook Time: 30 mins | Total Time: 1 hour

Method1. Cook the pasta in a large pan of boiling water, shaving two

minutes off from the stated cooking time on pack instructions. One minute before the end of cooking time add the peas then drain and refresh in cold water.

2. Heat 800ml of water in a saucepan. In a separate bowl whisk the béchamel sauce mix into 250ml cold water until smooth then add to the boiling water, whisking continuously, gradually return to the boil. Simmer for 1 minute then add the cheese and mustard.

3. Tip into a large ovenproof dish and top with tomatoes. Bake in an oven preheated to 200°C for 20 minutes, or until bubbling and golden.




1810kJ431kcal 12.8g 4.2g 14.0g 1.98g

18%22% 21% 16% 33%




1760kJ419kcal 14.6g 8.1g 5.6g 1.34g

21%21% 41% 6% 22%


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● 775ml water, divided


● 150g reduced-fat cheddar cheese, grated


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Sweet Potato and Butterbean CurryPortions: 10 | Prep Time: 20 mins Cook Time: 30 mins | Total Time: 50 mins

Rustic Gnocchi with Chard and JalapeñosServe as a side or smaller dish

Portions: 10 | Prep Time: 30 mins Cook Time: 20 mins | Total Time: 50 mins

Method1. Mix the cold mashed potato with the flour and beaten eggs in a large bowl. Do not over mix.

2. Bring a large pan of water to a simmer.

3. On a well-floured surface and working in batches, roll the potato mix into long sausages about 1cm in diameter, Using a knife cut lozenges about 3cm from each roll. Do not worry if they look a little rustic.

4. Drop the potato lozenges into the simmering water in batches. Once they have floated to the top, they are cooked. Remove with a slotted spoon onto a greased tray. At this point the gnocchi may be chilled or frozen for later use.

5. In a frying pan, add the olive oil and quickly sauté the chard before removing and setting aside. Add the cooked gnocchi to the pan and gently brown them. When cooked, take out and in the same pan add the tomato sauce and warm through.

6. To assemble the dish, first add the sauce, followed by the gnocchi and then the chard. Finally, finish with a sprinkle of jalapeños.

Ingredients

● 500g ready prepared MAGGI® Mashed Potato (cold method)

● 400g plain flour

● 2 medium eggs, beaten

● 20ml olive oil

● 150g Swiss chard, washed

● 750g MAGGI® Rich and Rustic Tomato Sauce

● 50g green sliced Jalapeños

Ingredients:● 50ml sunflower oil

● 800g onion, sliced

● 12 cloves garlic, crushed

● 60g ginger, peeled and chopped

● 2tsp chilli powder

● 4tsp turmeric

● 8tsp garam masala

● 4tbsp brown sugar

● 1.4kg MAGGI® Rich & Rustic Tomato Sauce

● 500g carrot, diced

● 1kg sweet potato, peeled and diced

● 500g green beans, topped & tailed and cut in half lengthwise

● 800g tin butterbeans (drain weight, 472g), rinsed and drained

● 300ml natural yoghurt


Chef ’s TipAdd that touch of professionalism by topping with shards of Parmesan and cracked black pepper. Great served with meat or fish.

Method1. Add the sunflower oil and onions to a saucepan and cook for

five minutes or until softened. Stir in the garlic and ginger for a further 5 minutes to soften.

2. Stir in the spices and sugar and cook for 2-3 minutes until fragrant. Add the tomato sauce and bring to a simmer. Use a hand blender to blitz the sauce until smooth.

3. Add the carrots and cook for 5 minutes, then add the sweet potato and cook for a further 10 minutes, stirring from time to time until the vegetables are softened.

4. Stir in the green beans and butterbeans and simmer for a few minutes. Serve in bowls topped with a tablespoon of natural yoghurt and a sprinkling of fresh chopped coriander.

Chefs TipSerrve with 120g sticky coconut rice and half a naan bread. Add some chillies if you like that extra kick.




1121kJ266kcal 6.1g 1.3g 5.6g 0.64g

9%13% 7% 6% 11%




1752kJ418kcal 13.7g 3.6g 28.1g 1.07g


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Beef Bouillon Chicken Bouillon

Demi-Glace BéchamelRich & Rustic Tomato Sauce

Coconut Milk Powder Mix

Vegetable Bouillon Original Gravy

MAGGI®

Product rangeTo request a free sample* from the MAGGI® range, or if you’d like regular communication from Nestlé Professional and quote ‘Maggi Spring Campaign’.

(Also available in Vegetarian, Golden and Gluten Free)

suitable for pubs and restaurants

*1 sample per customer, until stocks last. Available to UK & Ireland businesses only.

CLICK HERE

Contact usWith demand expected to be high at this time of year, our range of MAGGI® products are expertly crafted to be easy to use, high in quality and offer consistency to help you deliver a memorable springtime service. www.nestleprofessional.co.uk/maggi

0800 745 845


http://www.nestleprofessional.co.uk/maggi

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