catering
Take dishes to a new level
CHEFS searching for ways to add something extra to dishes need look no further than the diverse range of speciality oils now available. And, according to one supplier, the growing demand for healthy Mediterranean cuisine means there’s never been a better time for caterers to stock up. “By adding interesting flavours and a personal touch to menus, caterers can offer a point of difference over competitors and using speciality and infused oils is an easy, yet brilliant, way to achieve this,” said Rachel Neale of AAK Foodservice. The firm supplies a range of frying and edible oils to the catering trade, with the products marketed under the Prep brand said to be used by an equally broad spectrum of chefs. Available in natural flavours typically used in Mediterranean cuisine (garlic, basil, chilli and lemon), its oils are made using an infusion process, combining olive oil with fresh ingredients.
Deli discovers oil in Scotland
HE options of licensed deli and cafe The Edinburgh Larder were limited as it sought the cooking oil which would best match its culinary philosophy. With an ethos based on using only the freshest, locally-produced ingredients, importing olive oil from the Mediterranean was clearly a non-starter. But in the end owner Eleanor Cunningham didn’t have to look far for a solution.
Eleanor praised the diversity and quality of food made in Scotland in a recent article in SLTN, highlighting mozzarella, chorizo and salami among the exotic foods now produced on these shores.
Prep Yourself, From Pan to Plate
Whether griddling a steak or looking for something sensationally authentic to complement a signature dish, caterers need great oils in food preparation, from pan to plate. AAK Foodservice is the first port of call for cooking oils and oils for dressings that are reliable, revolutionary and deliver deliciously on taste…
Mediterranean majesty With demand for fresh, healthy Mediterranean cuisine growing at a rapid rate, caterers can benefit from offering an Italian flavour to menu offerings.
Rachel Neale, foodservice marketing manager for AAK Foodservice, said: “By adding interesting flavours and a personal touch to menus, caterers can offer a point of difference over competitors and using speciality and infused oils is an easy, yet brilliant, way to achieve this.”
Available in natural flavours typically used in Mediterranean cuisine; Garlic, Basil, Chilli and Lemon, the oils also make great ingredients, marinades and dipping oils.
NEW – Going nuts for oils of the Orient AAK Foodservice has expanded on its growing range of PrepTM
Premium oils with two
deliciously nutty new additions developed to bring authenticity to Oriental dishes. PrepTM
Premium Groundnut Oil is extracted from peanuts and has a subtle, pleasant flavour to enhance without overwhelming dishes. It can also be heated to high temperatures. Ideal for high heat and low flavour, groundnut oil is a favourite in Chinese cookery.
PrepTM
Premium Toasted Sesame Oil offers a true taste of the Orient, with a very strong flavour and a rich, dark colour. It is happy to take on high temperatures and is also excellent for marinating meat and fish prior to frying.
The new oils have a 24 month shelf life and are on sale at 3663 and various regional wholesalers.
Premium is the first brand to bring to the market a 1 litre PET Catering Pack which offers an ideal back of house solution. The packaging features a non drip drizzle cap and is extremely light, whilst being strong, durable and 100 percent recyclable.
PrepTM
For information about AAK Foodservice oils, call 01482 332100 or visit
www.prepoils.co.uk
40 - SLTN - November 11, 2010
Edinburgh Larder opts for rapeseed oil to uphold local philosophy T
It was no surprise, therefore, to hear that Scotland’s rich larder again came up trumps as she sought an alternative to olive oil. Eleanor
buys her oils from one of Scotland’s many producers of rapeseed oil, Mackintosh of Glendaveny, Aberdeenshire, whose Extra Virgin Cold Pressed product proved to be an ideal match to many of the dishes served up at the capital venue.
Its lemon-infused variant has proved a particular hit, transforming her recipe for hummus and going down a storm when served alongside salami, cured meats and certain cheeses. More generally, Eleanor has found rapeseed oil useful when preparing food like roasted peppers, potatoes and other vegetables due to its higher burning temperature compared to olive oil.
All in all she has found working with rapeseed oil to be quite a revelation. “I used to think it [rapeseed oil] was
It’s another thing for us to say we try to use local products as much as we possibly can.
quite limited, but I’ve found that it’s really versatile,” Eleanor told SLTN last week.
“It tends to be quite strong, but you get lots of different types. “It’s just a case of finding the right one for whatever you’re making. “We use it [Mackintosh] as much as we can because it’s local and it tastes fantastic.
“When we use it in things like hummus it gives it a fantastic, yellow colour. “It’s really a lovely product to work with.”
But the Mackintosh variety isn’t Eleanor
Cunningham said rapeseed oil is more versatile than she previously considered.
exclusively used at the Edinburgh Larder. More basic recipes call for more basic oils, as Eleanor explained. “If it’s a case of frying for breakfast we just use a regular rapeseed oil rather than the cold pressed for the milder flavour,” she said. “It’s obviously cheaper as well.” The choice of rapeseed oil has caught the attention of Eleanor’s customers, too, with the foodie element of her clientele embracing not just its culinary impact but the fact it’s made in Scotland. “We do talk about it and we quite often put small bottles of it out on the tables for them to have a taste of it,” she said.
“They definitely notice it. “We put it out in little containers with the deli plates and we’ve sold quite a few bottles on the back of that. “It’s just another thing for us to say we try to use local products as much as we possibly can. “It’s generally something people appreciate.
“The lemon one is a fantastic product
– it’s been quite a big thing for us to discover. “When it’s on its own people really notice it, but you definitely notice the change in colour in the hummus as well.”
•
www.edinburghlarder.co.uk
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