Recipe of the Month – Strawberry and Passion Fruit Pavlova

For July, ready for Wimbledon, the Summer recipe of the month is a tasty, mouthwatering – Strawberry and Passion Fruit Pavlova!

 

Preparation time: 15 minutes

Cooking time: 1 hour 15 minutes

Serves: 8

Ingredients

5 Egg whites

250g (8oz) Caster sugar

2tsp Vinegar

1tsp Vanilla extract

1tbsp Cornflour

300ml (9ltr) Double cream

250g (8oz) Strawberries

A few fresh mint leaves

Icing sugar, for dusting

Method

Heat the oven to 120°C (gas mark 1).  Line a baking tray with greaseproof paper, then draw a 20cm (8inch) circle in the middle of it.

Place the egg whites and a pinch of salt in a bowl.  Beat until soft peaks form.  Gradually add the caster sugar, beating well after each addition.  Beat until the mixture is stiff and glossy.

Fold in the vinegar, vanilla extract and cornflour.

Heap the mixture onto the circle on the baking paper, shaping the meringue with a spatula and leaving the centre slightly hollowed.  Cook for 1hr – 1hr 15mins, or until crisp and dry on the outside.  Turn off the heat and allow to cool in the oven with the oven door ajar.

Place the passion fruit in a large bowl.  Add the sugar and cream, then whisk until soft peaks form.

Fill the pavlova with the cream and pile the berries on top.  Sprinkle with mint leaves, dust with icing sugar and serve!

 

Recipe of the Month – Minted Lamb Chops with Hash Browns

For June, the recipe of the month is a delicious, quick and easy dish – Minted Lamb Chops with Hash Browns!

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 2

Ingredients

275g (about 6) frozen hash browns

4 Lamb chops

50g Cheddar cheese

3 vine tomatoes

2 tbsp mint jelly

Seasoning

Method

Preheat the oven to 220°C/fan200°C/gas 7.

Preheat the grill to high.

Place frozen hash browns onto a small, non-stick baking tray.  Bake for 18-20 minutes, turning them halfway.

Warm the mint jelly in a small pan.  Season the lamb chops and put onto a grill pan.  Brush with some mint jelly and grill for 3-4 minutes.  Turn over, brush with more mint jelly and grill for a further 3-4 minutes or until cooked to taste.  Set aside, loosely covered to keep warm.

Reduce the grill to medium- high.

Top the cooked hash browns with the vine tomatoes, sliced, some seasoning and the cheddar cheese, grated.

Put under the grill for 2 minutes or until lightly golden.

Recipe of the Month – Spotted Dick

For May, the recipe of the month is the ultimate low cost comfort food – traditional spotted dick and custard!

Preparation time: 15 minutes

Cooking time: 1 hour, 30 minutes

Serves: 6

 

Ingredients

250g self raising flour

Pinch of salt

125g shredded suet

180g currants

80g caster sugar

Finely grated zest 1 lemon

Finely grated zest 1 small orange

150ml whole milk, plus 2-3 tbsp

Custard, to serve

 

Method

Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.

Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.

Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.

Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.

Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard, and enjoy!

 

Recipe of the Month – Easy Sticky Salmon

This month, we bring you a quick and easy recipe to turn a lovely piece of salmon into something spectacular!

Serves 4

Preparation time: 10 minutes + 30 minutes marinating

Cooking time: 20 minutes

Ingredients

450g salmon

1/4 cup of maple syrup

2 tablespoons soy sauce

1 clove of garlic, crushed

1/4 teaspoon garlic salt

pinch of black pepper

 

Method

Preheat the oven to 200 degrees / Gas Mark 6

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place the salmon in a shallow glass baking dish, and coat with the maple syrup mixture.

Cover the dish and marinate in the fridge for 30 minutes, turning once.

Bake the salmon uncovered for 20 minutes, or until the flesh flakes easily with a fork.

Serve garnished with parsley.

 

 

 

PHE issues new guidelines for sugar reduction

On the 30th March 2017, Public Health England issued new guidelines setting out the approaches the food industry can take to reduce the amount of sugar children consume. The guidelines aim to reduce sugar by 5% by August 2017 and overall by 20% by 2020.

Inhouse Managers’ catering management software will help schools to achieve these new guidelines, which is one of the main commitments in the Government’s Childhood obesity: a plan for action.

With our Fully Managed Service, a dedicated Account Manager works with the school to plan and cost menus, inputting all relevant menu and recipe information into the software and linking up the ingredients required for each recipe.  We are not restricted to which suppliers we use, and so can use any supplier the schools prefer to procure the most appropriate ingredients, as well as bring new suppliers to the school, to benefit from our collaborative procurement approach. The software then automatically prepares the supplier orders, calculating the ingredients required based on the uptake numbers provided by the school.

Allergen information is available, and we are launching a fully integrated Nutritional Analysis module in 2017 so schools will be able to quickly and easily analyse their recipes and menus to evidence the achievement of the guidelines.

The Children’s Food Trust are working to publish updated menus which will help schools to achieve lower sugar levels in their menus, and Inhouse Manager will set up these menus and recipes in the software to be available to any school wishing to adopt them – and of course, the system is flexible enough to enable schools to make changes to suit their individual needs.

Anita Carthew, Business Development Director says “the support we provide, and the speed with which we can react to new guidelines is invaluable to schools, hospitals and care homes around the UK. Any change in guidelines can create additional work for already under resourced catering teams, and partnering with Inhouse Manager is a great solution for them”

https://www.gov.uk/government/news/guidelines-on-reducing-sugar-in-food-published-for-industry

Millbrook Combined Primary School Case Study

Millbrook Combined Primary School has partnered with Inhouse Manager for over six years.

The kitchen produces meals not just for the pupils and staff at Millbrook, but also for another 10 schools in the area and so faced many challenges to face in their production of almost 1,500 meals each day.  They were looking for a solution that would reduce the administration, fix their costs, and remove the hassle involved in placing and managing orders with suppliers.

Christophe Rondelot, Head Chef at Global Cafe says:

“Global Cafe has been working with IHM for over 6 years. It has been a great partnership from the start. Inhouse Manager offers multiple solutions to the everyday running of a busy kitchen. All Inhouse Manager staff are very professional and helpful at all times.  My job as Head chef is very demanding but with Inhouse Manager on board I can focus on the most important side of the business, which is cooking. I always feel in control with the support of Inhouse Manager. I personally believe Inhouse Manager is the perfect company within the cost sector industry, and I would recommend them to anybody in the catering sector”

All meals are prepared in the school kitchen by the Global Café catering team. The school menu focuses on seasonal produce and localised suppliers of fresh produce. Since the free school meals were introduced their meal uptakes have increased by 100% and are now averaging 1200 lunches per day. There is a 5-week menu in place that changes every term, and the menu is used in all the schools which are served by Global Café, with adjustments made upon specific requests made by individual units.  A further evidence of their quality is a recently awarded Food for Life bronze medal.

The meals are prepared daily and then transported locally using temperature controlled trolleys. Food temperature-recording sheets, produced within Inhouse Manager, are used to ensure that meals arrive to their destination in required temperature and can be audited by health & safety inspectors.

Prior to working with Inhouse Manager, the school challenges were mainly around cost-control, meal-ordering from other schools, admin time spent on ordering and invoice processing as well as inconsistent food production.

Inhouse Manager has been used at Millbrook since 2010 and has brought significant improvements to their operation:

  • Fixed price per person per day
  • Meals ordered by each school individually in timely manner
  • Daily production sheets making the food preparation process seamless and consistent
  • Automated purchasing which has freed up the chef’s time
  • One weekly invoice for the entire school = a great admin-time reduction and invoice processing saving

For more information, contact us on 0333 123 6987 or 07590 183832 to arrange a free, no obligation meeting.

HCA London & South East Branch

We are delighted to announce that Pawel Adamus, one of our Business Development & Contract Managers, has been appointed to the post of Secretary for the London and South East Branch of the Hospital Caterers Association (HCA).

The HCA promotes, develops and improves the standards of catering across the healthcare sector, bringing together those most closely involved in catering from hospitals across the country to share ideas and best practice.

Pawel is looking forward to working with the London & South East Board to bring the benefits of HCA membership to a wider audience and help in organising events and study days for the region.

Pawel has worked closely with Great Ormond Street Hospital for a number of years to support Inhouse Manager’s contract there to supply Catering Software and Services.

‘ It is a great honour to be chosen to work with an organisation who continually strive to improve catering in healthcare, and the passion with which they work is inspiring ‘

Pawel Adamus.

 

Inhouse Manager announces Nutritional Analysis Module

We are very pleased to announce that our new Nutritional Analysis module has now gone into development after months of careful planning.

This newest addition to our comprehensive catering management solution will be available later this year, and it will provide a number of key elements:

Fully integrated

The nutritional analysis module will report off of the menus and recipes already sitting in the Inhouse Manager catering software.  This means it will use the exact ingredients being purchased to produce your food, giving you the most accurate reports.

Comprehensive

Every ingredient in the database will have the nutritional ingredient data associated, which will be added from a  number of data sources.  Reports will calculate the nutrition per 100g and per portion.  Reference standards will be incorporated into the module to enable users to access traffic light reporting for Fat, Sugars and Salt.

Reporting

A comprehensive range of reports will be available to show you ingredient, recipe and menu cycle nutrition.  Reports will show an individual day, week, or by week broken down by day, and will include graphs, traffic lights and full nutritional information.

This new module will not only provide you with the analysis you need for food being served, but will also help you to plan new, exciting and healthy menus with minimum user input.

 

Anita Carthew, Business Development Director says:

‘Our mission is to provide our clients with a comprehensive system that supports all areas of their catering operation, and this new addition will bring even more value.  Inhouse Manager already supports caterers in their quest to cut costs, reduce wastage and eliminate unnecessary administration.  By adding a fully integrated nutritional analysis module alongside the catering management and allergen modules, we aim to reduce our clients costs even further, and support them to produce the best meals possible’

 

For more information, contact us on 0333 123 6987

 

Recipe of the Month – Greek Potatoes

Now we’ll admit it, the sticky roasting pan at the end of cooking these delicious potatoes will need a soak, but it’s so worth it!

Serves 8

Preparation time: 10 minutes

Cooking time: 1 hr 30 minutes

Ingredients

8 large potatoes, peeled and cut into wedges (about 6 per potato)

4 garlic cloves, crushed

1/2 cup olive oil

1 cup water

1 tablespoon dried oregano

1 large lemon, juiced

sea salt and black pepper to season

Method

Heat your oven to 220 degrees / Gas Mark 6-7

Add all of the ingredients to a roasting dish, and mix thoroughly with your hands.

Season generously with the salt and pepper.

Bake for 40 minutes.

When a nice golden brown crust has formed, remove from the oven and stir to bring up the white undersides.  Season with just a small amount of salt, pepper and oregano, and return to the oven.  If the roasting dish is starting to look dry at this point, add a further 1/2 cup of water.

Cook for a further 40 minutes until golden brown.

You can add a stock cube to the water – if you do this, reduce the amount of salt you use as seasoning.

Enjoy!

 

 

Recipe of the Month – Crushed Raspberry Creams

We thought this month’s recipe needed to be colourful and cheery to brighten up the dark February days and start us dreaming about summer!  Just to make it even better, there’s no cooking involved and it’s low in fat too!

raspberry creams

Preparation time: 10-15 minutes

Serves 4

Ingredients

9 oz raspberries

200g half fat creme fraiche

150g 0% Fat Greek Yogurt

3 meringue shells, broken into pieces

Metho

In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole.

In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.

Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.