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Autumn/Winter 2014

Food FitGet your menu into shape

1. Variety is the spice of life: Gluten-free doesn’t mean taste-free, so make sure you include a range of delicious options such as quinoa or polenta which are changed on a regular basis.

2. Go the whole hog: We’ve all heard of meat-free Mondays but what about wheat-free Wednesdays?

3. Make it clear: Customers need to know that you are catering for everyone and making their visit as enjoyable as possible. Clearly label gluten-free dishes so your waiting staff don't have to explain each dish.

Nestlé Professional® Top Tip

Pizza, pasta and bread are popular staples

in any restaurant, but for people who suffer

from coeliac disease, gluten-free options are

essential. These can also be enjoyed by those

looking to follow a healthy, gluten-free diet.

Rachel Bradford

Nutritionist

Nestlé Professional®

How to bring the trend to life: Three top tips

Alternative Grains

1. Alternative grains: Allergen-aware consumers are increasingly seeking alternatives to wheat. People following a gluten-free diet should opt for gluten-free options such as millet, corn, quinoa and polenta.

2. Oily Fish: Health-conscious consumers are driving a rising demand for oily fish on menus. Fresh tuna and salmon are popular choices, while cheaper, lesser-known alternatives include zander and bonito.

3. Asian Accession: Pan-Asian cuisine using fresh produce and low-fat proteins can contribute to a healthy lifestyle. Try offering light simple broths or small noodle salads at lunchtime to attract those watching the calories.

Read on for top tips on bringing these trends to life within your operation. All recipes within this guide are capped at 600 calories per main meal and 300 calories per individual dessert for delicious food that can be enjoyed any time of the day.

This year has seen the boom of calorie capped menus, driven by health-conscious consumers who increasingly expect to be able to make informed decisions while eating out of home.

So, get your menu into shape this year with these three food fit trends:

Enjoy!

Food Fit:An introduction

Grilled Pa rmesa n Polenta with Neapolita n Sa u ce

Method1. In a large pan, mix the vegetable liquid concentrate with the boiling water

and bring to a simmer. Reduce the heat and slowly whisk in the polenta, continuing to stir until the mixture begins to thicken up, 2-3 minutes. Add the rosemary and Parmesan.

1. Pour the polenta into a lined and greased 8” springform baking tin and refrigerate for 2 hours to set.

2. Preheat a grill and, when ready to make the polenta, remove from the baking tin and cut into 20 slices. Lightly brush each side of the polenta slice with olive oil then pan sear until golden brown, about 2 minutes on each side.

3. Heat the tomato sauce in a saucepan.

4. Serve two slices of polenta per person as a starter, or more as a main dish. Ladle some tomato sauce over the top and garnish with ribbons of fresh basil.

Ingredients• 30ml MAGGI Vegetable Liquid

Concentrate• 1Ltr water• 200g quick cook polenta • 2tsp rosemary, finely chopped • 100g Parmesan cheese, grated• 1tsp olive oil• 800g MAGGI Rich & Rustic

Tomato Sauce• Handful fresh basil, cut into fine

ribbons

Servings: 10 Prep time: 15 mins Cook time: 30 mins Total time: 45 mins

Ingredients• 250g long-grain rice, rinsed• 250g quinoa, rinsed• 1 large onion, diced• 2 cloves garlic, minced• 250g butternut squash, peeled and

diced• 250g carrot, peeled and diced• 1ltr water

Method1. Toast the brown rice and quinoa in a

large pan over a medium-high heat, stirring constantly for 8-10 minutes or until lightly browned. Remove from heat.

2. In a large baking dish, combine the onion, garlic, squash, carrot, water and mushroom liquid concentrate. Stir in the toasted rice and quinoa mix, as well as the dried herbs.

3. Cover and bake in an oven preheated to 190˚C for 50 minutes. Uncover and bake for about 10 minutes, or until grains and vegetables are tender and the liquid has absorbed. Fluff with a fork and stir in parsley and orange zest.

Root Vegeta ble Qu inoa Casserole

Millet Granola Method1. Mix oats and millet in a large bowl and spread on to

a lined baking sheet. Bake for 15 minutes in an oven preheated to 150˚C/300˚F.

2. While this is baking, mix the coconut milk powder, oil, cinnamon, cloves and honey.

3. Add the cooked oat millet mixture to the coconut oil and stir thoroughly. Spread out mixture on a lined baking sheet and bake for 25 minutes, stirring halfway through.

4. Remove from oven and allow to cool for 5 minutes. Break up the granola with a large spatula or wooden spoon.

5. Mix in the dried fruit, nuts and seeds.

Serving SuggestionServe over natural yoghurt with fresh fruit.


Ingredients• 200g gluten-free rolled oats • 50g uncooked millet • 25g MAGGI Coconut Milk Powder• 15ml olive oil • 1tsp ground cinnamon • ½tsp ground cloves • 50ml honey • 100g dried fruit (we suggest

cranberries and raisins) • 80g nuts and seeds (we suggest

40g chopped pecans, 20g pumpkin seeds and 20g sunflower seeds)

• 1tbsp MAGGI Mushroom Liquid Concentrate

• 1tsp dried sage• 1tsp dried savory (if

unavailable, use herbes de Provence)

• 50g fresh parsley, chopped• ½tsp grated orange zest

Servings: 10 Prep time: 20 minsCook time: 60 mins Total time: 80 mins

Serving SuggestionFor a meatier main, serve alongside some roasted pork sausages.

Chef’s TipsFor a meatier version of this dish, make a simple

Bolognese sauce by adding minced beef or pork to the tomato

sauce.

Calories213

11%

Sugars6.3g

7%

Fat2.2g

3%

Saturates 0.3g

2%

Salt 0.38g

6%

Typical Nutrition InformationEach serving providesof your Guideline Daily Amount

Calories222

11%

Sugars11.4g

13%

Fat9.2g

13%

Saturates 2.7g

14%

Salt 0.08g

1%


Calories115

6%

Sugars6.5g

7%

Fat5.5g

8%

Saturates 2.3g

12%

Salt 1.33g

22%


F ish Dogs

Ingredients• 200g MAGGI Mashed Potato Flakes• 850ml cold water• 300g salmon, cooked and flaked• 100g reduced fat cheddar cheese,

grated• 2 eggs, beaten• 100g MAGGI Lemon & Herb

Crunchy Bake• 10 hot dog rolls• Rocket, for garnish

Method1. Combine the mashed potato flakes and

the cold water in a large bowl. Whisk for 30 seconds then set aside for 3 minutes to thicken.

2. Reconstitute the mash by whisking again then gently fold in the flaked salmon and cheese.

3. Place the mash mix into a piping bag with a 1.5” opening. Pipe long sausages of mash onto a lined baking tray and place into the fridge to firm.

4. Once firm, cut the mash into croquettes (fish dogs) approximately 3” in length.

5. Dip each fish dog into the beaten egg mix then roll in the Crunchy Bake, ensuring it is well coated.

6. Return the fish dogs to the baking sheet and bake for 10 minutes in an oven pre-heated to 190˚C.

7. Remove from the oven, place into a roll alongside some fresh rocket and serve.

Serving SuggestionsServe with MAGGI Devil’s Jam for a sweet chilli heat.


Chef’s TipsMake this into a lighter

meal by omitting the hot dog bun and serving on a bed of salad leaves with a

zingy lemon dressing.

1. A fish for any occasion: Oily fish can be grilled, baked, steamed, and even BBQ’d. Try Asian-style griddled salmon as a pescatarian alternative to a burger.

2. Make it child-friendly: Getting children to eat fish can be particularly challenging, so tap into the family market by creating a fun dish like Fish Dogs. These appeal to children and can contribute to a healthy heart, of which parents will approve.

3. Keep it simple: Operators need only add a touch of lemon and dill to grilled salmon for a great starter or main for health-conscious consumers. Highlight sustainable sourcing to command a higher price point.


The incredible versatility of oily fish

makes it a perfect menu staple for

any operator. As colder months

start to draw in swap fish salads

for a delicious South East Asian fish

curry to appeal to diners looking for

something a little more substantial.

Justin Clarke, Development Chef,


Top tips on bringing this trend to life

Oily fish

Calories335

17%

Sugars3.9g

4%

Fat8.8g

13%

Saturates 3.1g

16%

Salt 1.34g

22%


4. Remove from pan from the heat and use a fork to fluff the rice grains. Leave to stand for 5 minutes before serving.

Grilled Mackerel Salad with Vietnamese Dressing

Method1. Preheat the oven to 240°C/fan220°C/gas 9. Run your finger along the

middle of the mackerel fillets to check for any pin bones. Remove them with tweezers.

2. Rub the fillets with half the rapeseed oil and lay, skin-side up on a roasting tray lined with baking paper. Bake the fish for just 3-4 minutes, or until just cooked through. Set aside to cool.

3. Heat the remaining rapeseed oil in a large wok and fry the ginger and garlic briefly until just soft. Add the celery slices, spring onions and pak choi stalks for 1 minute.

4. Add the beansprouts and stir-fry for 1 more minute. Fold in pak choi leaves, let them wilt, then remove from the heat and spread the vegetables out over a large bowl or plate to cool.

5. For the dressing, mix all of the ingredients together in a small bowl.

6. Discard the skin from the fish and flake large pieces into the vegetables. Fold in the radishes and reserved leaves. Drizzle the dressing over the salad to taste.

Servings: 10 Prep time: 20 mins Cooking time: 5 mins Total time: 25 mins

Ingredients• 10 fresh mackerel fillets with skin • 4 tbsp cold-pressed rapeseed oil • 2cm pieces fresh ginger, finely

shredded • 4 cloves garlic, crushed • 6 celery sticks, sliced on the

diagonal • 8 spring onions, sliced on the

diagonal • 8 small pak choi, leaves

separated and stalks sliced • 400g beansprouts • 2 bunch of red radishes, washed

and trimmed

For the Vietnamese dressing: • 4 red chillies, deseeded and

chopped • 5 garlic cloves, crushed • 4 tbsp brown sugar • 2 tbsp rice vinegar • Juice of 2 large or 4 small limes • 3 tbsp MAGGI Asian Liquid

Concentrate• 4 tbsp rapeseed oil

Calories535

27%

Sugars10.8g

12%

Fat37.0g

53%

Saturates 6.3g

32%

Salt 0.47g

8%


Sticky Coconut Rice

1. Regional variation: Asian food is both extensive and exciting to explore so offer tapas-style dishes whereby consumers can choose everything from Indonesian satay skewers to Japanese gyoza.

2. Experiment with desserts: Create a point of difference by adding an Asian twist to desserts; add a little coconut milk to a panna cotta or rice pudding or go all out with something totally different such as chia seed, coconut and mango pudding.

Top tips on bringing this trend to life

Pan-Asian


The UK love affair with Asian food

shows no sign of ending. It’s as easy

as offering a miso style soup as a

starter, which is easy-to-make, cost-

effective and taps into the trend for

healthy eating at the same time.

Darren Chapman, Development Chef,


Ingredients• 300g MAGGI Coconut Milk Powder• 1.2Ltr water• 500g basmati rice• 1tsp sunflower oil (3g)

Method1. Prepare the coconut milk by

whisking the coconut milk powder into the water. Set aside.

2. Rinse the basmati rice under the tap until the water runs clear.

3. Heat the sunflower oil in a pan and add the rice, stirring to ensure the grains are coated in oil. Pour in the coconut milk and bring to the boil. Cover the pan tightly and reduce

Servings: 10Prep time: 5 mins Cook time: 4 hoursTotal time: 20 mins

Calories374

19%

Sugars2.2g

2%

Fat19.1g

27%

Saturates 17.6g

88%

Salt 0.1g

2%


heat to a low simmer. Cook, without lifting the lid, until the grains have absorbed the liquid.

4. Remove from pan from the heat and use a fork to fluff the rice grains. Leave to stand for 5 minutes before serving.

Serving suggestionGarnish the coconut rice with some thinly sliced and deseeded chillies, chopped fresh mint or coriander, and some toasted peanuts. Try wrapping individual portions of rice in strips of banana leaves for eye-catching presentation.

South East Asian F ish Curry

Servings: 10 Prep time: 20 mins Cooking time: 20 mins Total time: 40 mins

Ingredients for the curry paste• ½tsp chili powder• 1tsp ground cumin• 1tsp ground coriander• ½tsp white pepper• 25g medium red chillies, seeds

removed and finely diced• 225g chickpeas (drain weight

from 400g tin), washed and drained

• 100g red onion, chopped• 10g fresh coriander, chopped• ½ lime, squeezed• 1tsp caster sugar• 1tbsp MAGGI Asian Liquid

Concentrate

Method1. 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 150ml warm water and set aside.

3. Heat the vegetable oil in a large pan over a medium heat and add the onions 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 seasoning and 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.

Serving SuggestionKeep this dish authentic by serving with nasi (steamed rice).

Ingredients for the curry• 75g MAGGI Coconut Milk Powder• 650ml water, divided• 25ml vegetable oil• 150g red onion, thinly sliced• 80g red pepper, thinly slice d• 250g MAGGI Rich & Rustic Tomato

Sauce• 500g salmon, diced• 250g pollock, diced• ½ lime, squeezed• 10g fresh coriander, chopped

Vegetarian Ramen

Method1. Cook the soba noodles in a pan of boiling water for 2-3 minutes. Rinse and

divide amongst 10 ramen bowls.

2. Prepare the stock by stirring the liquid concentrates into the boiling water.

3. Add the steamed broccoli, sugarsnap peas and pak choi to the noodle bowls and top with the ramen stock.

4. Garnish with chillies, spring onions and fresh ginger matchsticks.

Serving SuggestionUsing buckwheat soba noodles keeps this dish gluten free

Ingredients• 750g buckwheat soba noodles• 4 litres boiling water• 2tbsp MAGGI Asian Liquid Concentrate• 2tbsp MAGGI Vegetable Liquid Concentrate• 500g tenderstem broccoli, steamed• 500g sugarsnap peas, steamed• 5 pak choi, chopped and steamed• 4 red chillies, deseeded and finely sliced• Bunch spring onions, sliced• 4cm fresh root ginger, cut into fine matchsticks

Servings: 10 Prep time: 20 mins

Cook time: 5 mins Total time: 15 mins

Chef’s TipsTry adding tofu to add protein to this dish whilst keeping it vegetarian.

Chia Seed, Coconut a nd Mango Pudding

Ingredients• 200g MAGGI Coconut Milk

Powder• 800ml warm water• 100g chia seeds• 100g clear honey • ½tsp cinnamon• 50g MAGGI Coconut Milk

Powder, toasted, for garnish• 1 large mango, diced• 50ml mango coulis

Method1. Pour the coconut milk

powder and warm water into a bowl and stir to make the coconut milk. Add the chia seeds, honey and cinnamon and whisk until evenly distributed.

2. Decant into serving dishes and place in the fridge for at least 4 hours, or until the chia seeds have expanded.

3. Combine the fresh diced mango with the mango coulis.

Servings: 10Prep time: 10 mins Set time: 4 hours

Chef’s Tips

Customise this dessert by

offering a range of fruit

toppings to your customers.

Try raspberries, chopped

pineapples or kiwi instead

of mango.

4. To serve, top the chia puddings with mango and toasted coconut milk powder.

Calories247

12%

Sugars5.1g

6%

Fat14.3g

20%

Saturates 5.8g

29%

Salt 0.66g

11%


Calories122

6%

Sugars4.6g

5%

Fat1.1g

1%

Saturates 0.1g

X%

Salt 2.45g

41%


Calories276

14%

Sugars11.8g

13%

Fat18.6g

27%

Saturates 15.0g

75%

Salt 0.08g

1%


Vegetarian Ramen

Y oghu rt Panna Cotta with

Honey a nd Blu eberries

Method1. Divide the honey amongst the serving containers/pots and set aside.

2. Place the milk and cream into a pan and bring to the boil.

3. Stir in the panna cotta powder whilst still on the heat and whisk back to the boil.

4. Add the Greek or natural yoghurt and whisk until fully combined.

5. Pour the panna cotta mixture into the serving containers and chill until set.

6. Top with fresh blueberries before serving.

Serving SuggestionAdd a final drizzle of honey before serving.

Servings: 10 Prep time: 15 mins + 30 mins setting time Cook time: 5 mins Total time: 50 mins

Chef’s TipsFor a more intense honey flavour, add a tablespoon of honey to the panna cotta mix when stirring in the yoghurt.

Ingredients• 100ml honey• 350ml semi-skimmed milk• 350ml whipping cream• 120g NESTLÉ Docello Panna

Cotta Mix• 100g Greek or natural yoghurt• Fresh blueberries, to serve

Calories249

12%

Sugars26.8g

30%

Fat13.9g

20%

Saturates 11.9g

60%

Salt 0.20g

3%


Click on the logos below for more information, ideas and inspiration from MAGGI, CHEF, DOCELLO and CARNATION

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