Recipe of the Month – Lamb Navarin

For February, we thought this simple, warming dish would be just the job – lamb and chunky vegetables slowly cooked in a stock flavoured with cinnamon, bay leaves, cloves and mixed herbs – it doesn’t get tastier than this!

Serves 4

Preparation time: 25 minutes

Cooking time: 7-8 hours

 

Ingredients

900g lean lamb fillets or leg steaks, all visible fat removed

200g baby carrots, peeled and halved

2 onions, peeled and chopped

2 celery sticks, roughly chopped

400g can chopped tomatoes

4 baby courgettes, halved lengthways and quartered

2 garlic cloves, peeled and crushed

2 cinnamon sticks

2 bay leaves

4 cloves

200ml lamb stock

2 tsp dried mixed herbs

Salt and freshly ground black pepper

Chopped fresh flat leaf parsley, to garnish

 

Method

Place all the ingredients into the slow cooker pot, season and stir.

Cover and cook for 6-8 hours on MEDIUM or until the meat is tender.

Remove the cinnamon sticks and bay leaves and serve garnished with chopped parsley.

 

 

 

 

Nutritional Analysis made easy

Groundbreaking new software

Inhouse Manager’s powerful catering software now features a new, fully integrated Nutritional Analysis module.

Following a significant investment into the already successful catering management software, the new module will save clients more time and more money.

The new module is fully integrated with the catering management module, and uses the menus and recipes set up for the purchasing to provide reports.  This will not only cut down on the time required to produce reports, but by linking to the products being purchased, it makes the reports highly accurate.

“Allergen information has been available within Inhouse Manager for a number of years, and this new module was the next natural development” says Anita Carthew, Business Development Director.  “We wanted to make it easier and quicker for clients to be able to access accurate reporting within the minimum of work.  The system already knows what is being cooked, and the ingredients being used, so why make clients input this information all over again to produce nutritional reports?”

Reporting

The reports in the nutritional analysis module are dynamic – clicking on the chart shows you the recipes behind that day, and allows the relevant users to alter them to meet the standards – this automatically changes the purchasing and the production reports / pick lists provided to the kitchen.  It’s never been easier to cascade changes across your organisation.

Report showing the total calories by day and week average.

Clients can select or input whichever standard they wish to measure their menus and recipes against, and by producing reports on both an even uptake and actual uptake gives clients the clearest picture of the nutrition provided by their offering.

To arrange a no obligation meeting to discuss your needs, please Contact Us

Recipe of the Month – Aloo Gobi

This Indian vegetarian recipe of cauliflower and potato in a spiced tomato sauce is great served over steamed basmati rice.

Serves 4

Preparation Time: 15 minutes

Cooking time : under 30 minutes

 

Ingredients

Low calorie cooking spray

2 onions, peeled and finely chopped

2 tsp garlic granules

2 tsp ground ginger

2 tbsp mild curry powder

500g potatoes, peeled and cut into small bite-sized pieces

300g cauliflower/broccoli florets

1 red pepper, de-seeded and cut into bite-sized squares

300g frozen peas

500ml passata

200ml water

1 tsp artificial sweetener

 

Method

Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat.

Add the onions and stir-fry for 2–3 minutes.Add the garlic granules, ginger and curry powder and stir-fry for 20–30 seconds.

Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2–3 minutes.Stir in the passata, water and sweetener and bring to the boil.

Cover, reduce the heat to medium and cook, stirring occasionally, for 15–20 minutes, or until the vegetables are tender.

Serve drizzled with the yogurt and garnished with the chopped mint and coriander. Serve with steamed basmati rice, if desired.

 

 

Christmas and New Year Opening Hours

2017 Christmas and New Year Opening Hours:

Up to and including Friday 22nd December – normal opening hours (8am – 4pm)

Monday 25th and Tuesday 26th December – closed

Wednesday 27th – Friday 29th December – normal opening hours (8am – 4pm)

Monday 1st January – closed

Tuesday 2nd January – normal hours resume

We would like to take this opportunity to wish all of our clients a very Happy Christmas and a prosperous New Year!

Recipe of the Month – Venison & Black Pudding Scotch Egg

So here we are again, Christmas is just around the corner – where has 2017 gone!  If, like me, you have a family who just won’t consider alternatives to turkey for the big day, this would be a great starter to let some flair shine through!  This venison and black pudding scotch egg really is heaven on a plate!

Ingredients: Scotch Eggs

360g of venison mince

180g of black pudding

6 eggs

flour

breadcrumbs

nutmeg

thyme

salt

pepper

Ingredients: Celeriac Remoulade

1 celeriac

1 tbsp of wholegrain mustard

4 tbsp of mayonnaise

lemon juice

salt

pepper

Method:

Begin by soft boiling 4 eggs.  Lower the eggs into boiling water for 7 minutes.  Remove and plunge directly into iced water to halt the cooking process.  Peel and set aside.

Add the venison and black pudding into a bowl and mix well.  Season with salt, pepper, nutmeg and thyme and divide into 4 equal portions.

Flatten out the mince balls slightly so they resemble thin, firm burger patties.  Wrap each patty around an egg, using your hands to form an even coating.

Add the flour, remaining 2 eggs and breadcrumbs into 3 separate bowls and dredge the scotch eggs through each to achieve a nice even coating of breadcrumbs.

Preheat the deep fat fryer to 180C and the oven to 175C / gas mark 4

Fry the scotch eggs until golden brown and crisp, then drain and transfer to the oven for 7 minutes to cook through.

Meanwhile, prepare the remoulade.  Peel and finely shred the celeriac, then add to a mixing bowl with the mustard and mayonnaise.  Season with lemon juice, salt and pepper to taste.  Mix well.  Serve alongside the warm Scotch Eggs and some mixed salad leaves.

The Inhouse Manager team wishes you all a very happy Christmas and a prosperous New Year!

Recipe of the Month – Butterbean & Vegetable Stew

Perfect for when time is short, this vegetarian recipe bursting with butterbeans and vegetables is crying out to have big chunks of baguette dipped in it.

  • Serves 4
  • Hands-on time 30 min

 

Ingredients

Olive oil for frying

2 onions, finely sliced

2 garlic cloves, crushed

4 carrots, chopped into 1cm cubes

600ml passata

Pinch caster sugar

200g frozen spinach

2 x 400g tins butterbeans, drained and rinsed

½ large bunch fresh flatleaf parsley, chopped

Handful fresh basil, roughly chopped

 

To serve

Crusty baguette slices

 

Method

Heat a glug of oil in a large flameproof casserole dish or chefs pan over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a further 5-10 minutes until the carrots start to soften.

Add the passata along with 200ml water and a pinch of sugar. Bring to a simmer and bubble for 5 minutes, then add the spinach and beans. Simmer for a further 10 minutes until hot, then taste and season with salt and pepper.

Stir through the parsley and basil, then serve in bowls with crusty baguette slices.

GO Sustainable Procurement Award 2017/18

GO Sustainable Procurement Award Scotland – Finalists Announced!

We are delighted to report that Inhouse Manager has been selected as a finalist for the GO Sustainable Procurement Award 2017/18 for our entry ‘Supporting Rural Areas’

The award ceremony will take place on Wednesday 25th October at the Marriot Hotel in Glasgow.  Anita Carthew, Business Development Director, and Muriel MacKaveney, Business Development Manager for Scotland, will be attending the event.

At Inhouse Manager, we work with multiple rural Scottish sites to ensure that they receive the ingredients they need, when they need them.  Our software takes away much of the administration associated with running a busy kitchen, and we provide great onsite support for the staff.

During the day you can come and see us on our stand at Procurex, Scotland’s Annual Festival of Procurement being held at the SEC Glasgow.  For more information on the event please visit http://www.procurexlive.co.uk/scotland/

We look forward to seeing friends both old and new at the event!

Recipe of the Month – Lemon Curd Cheesecake

Bring a little sunshine into your life with this easy to make cheesecake, perfect for citrus lovers!

  • Serves 12
  • Hands-on time 25 min, Oven time 1 hour, plus 12 hours chilling

Ingredients

150g digestive biscuits, or your favourite biscuits

75g caster sugar

75g unsalted butter, melted

2 tsp warm water

 

For the filling

300g cream cheese, softened (we recommend Philadelphia)

180g caster sugar

300g soured cream

3 large free-range eggs

Finely grated zest and juice 1 lemon

 

For the lemon curd topping

125g unsalted butter

Finely grated zest 1 lemon, plus the juice of 1½

25g free-range egg yolk (around 1 medium free-range egg yolk)

95g caster sugar

 

To serve 

Double cream, whipped to soft peaks (when you lift out the beaters, the peaks curl over)

Candied lemon slices to garnish (optional)

Sifted icing sugar for dusting

 

You’ll also need…

23cm loose-bottomed cake tin

 

Method

Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. if you don’t have a food processor, put the biscuits into a lunch bag and bash with a rolling pin.  Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter, like wet sand. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Put in the fridge to set for an hour or so.

When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.

Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.

To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.

Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.

 

A.S.S.I.S.T. FM Conference August 2017

Facilities Management Conference & Supplier Exhibition

Anita, pictured below, and Muriel attended the recent A.S.S.I.S.T FM Conference in August, held at The Hilton Hotel in Glasgow.

It was a great opportunity to catch up with many of the Councils to talk about our range of services.  The next couple of months will be very busy as a result, with a great amount of interest being shown.  Many of the Councils currently use two different systems to help manage costings and analyse their menus, and so were pleased to hear that we offer catering management, meal ordering, allergens and nutritional analysis all in a single system.

Gala Dinner & Awards

In the evening it was time for the Gala Dinner and Awards.  We’re delighted to report that Inhouse Manager was shortlisted for the Supplier Innovation Award – we were absolutely over the moon!  We’d like to congratulate all the Award nominees and winners throughout the evening.

We are very much looking forward to working more closely with the Councils in Scotland, and supporting them in the challenges they face in providing nutritious, healthy meals.

We can’t wait for next years’ Conference!

About A.S.S.I.S.T

The principal objective of the association is to help promote and improve service delivery to public sector organisations throughout Scotland and to provide support to those officers involved in delivery of services.

For more information, you can visit their website http://www.assistfm.com

 

Recipe of the Month – Provençal beef daube

Ready for the cooler September evenings, this dish will warm the cockles of your heart! It’s a little more technical than our usual recipes … you’ll be fine!  It’s perfect for making ahead and freezing, and we’ve included notes on this in the method.

  • Serves 6-8
  • Hands-on time 1 hour 5 min, oven time 2-3 hours

Ingredients

1 large celery stick

2 bay leaves

3 large fresh parsley sprigs

4 large fresh thyme sprigs

1kg British braising steak, such as chuck or blade

4 tbsp olive oil

225g unsmoked free-range bacon lardons, in short chunky strips

3 onions, halved and thinly sliced

6 fat garlic cloves, thinly sliced

600ml red wine, such as cabernet sauvignon

200ml good quality fresh beef stock

350g carrots, cut into small chunky pieces

400g can chopped tomatoes

2 anchovy fillets, chopped

4 strips pared orange zest

100g black olives

For the beurre manié

20g soft butter

20g plain flour

For the persillade

25g fresh flat leaf parsley leaves

1 fat garlic clove

 

Method

Make a bouquet garni by cutting the celery stick in half, sandwiching the herbs between the 2 pieces and tying everything into a tight bundle with kitchen string. Set aside.

Cut the braising steak into large chunky pieces – thick slices cut across the grain about 3cm thick and each weighing about 75-100g. Heat 3 tbsp of the olive oil in a large flameproof casserole and brown the meat in batches until well coloured all over. Lift each batch onto a plate, then season with salt and pepper.

Add the bacon strips to the pan and fry until golden brown, then remove and set aside with the beef. Add the remaining oil and the onions to the casserole and fry for 10-12 minutes until richly browned and slightly caramelised. Add the sliced garlic and fry for 1-2 minutes more.

Add the wine to the casserole and leave to simmer vigorously, scraping the base of the casserole with a wooden spoon to release all the caramelised juices, until the liquid has reduced by half.

Heat the oven to 150°C/fan130°C/gas 2. Stir in the beef stock and return the meat and bacon to the casserole with the carrots,  chopped tomatoes, anchovies, pared orange zest, bouquet garni, 1 tsp salt and some pepper. Cover with a sheet of foil and a close-fitting lid, then cook in the oven for 2-3 hours until the meat is fall-apart tender.

Shortly before the daube is ready, knead or stir the butter and flour for the beurre manié to a thick paste.

Remove the daube from the oven, uncover and skim off any excess oil from the top, then remove and discard the bouquet garni. Bring it to a gentle simmer on top of the stove and stir in the beurre manié and olives. Simmer for 5 minutes, then remove from the heat and leave to go cold. Spoon into a lidded freezer proof container and freeze until required.

When ready to serve, remove the daube from the freezer and leave to thaw overnight in the fridge. Spoon it back into a flameproof casserole, bring it gently back to a simmer and leave it to heat through for 10-15 minutes. Take care when stirring to make sure you don’t break up the meat. Meanwhile, put the parsley and garlic on a board and finely chop them together. Sprinkle the persillade over the daube and take it to the table immediately. Serve with olive oil mash and vegetables of your choice.