Saintly pub grub ideas
Richard Fox looks at food options to boost sales for St George's Day
Bar snacks:
These days Scotch eggs, pickled eggs and
pickled onions may not be the first things that occur when considering English culinary
giants. However, a bag of shallots, into boiling water and subsequent salting followed by a secondary malt vinegar boil and three weeks steeping in sterilised jars will give you the
ultimate pork pie accompaniment - let alone some tasty finger nibbles. Now that's what I call a bar snack.
Sandwiches:
The name John Montage does not immediately spring to mind when recalling great
culinary pioneers. However, if we say John Montage, aka the Earl of Sandwich, things become a little clearer. It's well worth considering this English nobleman then when celebrating great British dishes. Some good bread, locally cured ham carved off the bone and a home-made piccalilli, and the sandwich can easily make the step from zero to hero on any menu. It's also the perfect medium to use up the left-over meat from the Sunday roast - just don't forget about the apple, mint and horseradish sauces.
Sharing plates:
A little imagination applied to all the above and you can start to create sharing platters that make the Meddy Meze look like a one trick pony. Mini Yorkshires filled with just about anything; those regional sausages sliced on the bias and topped with some slivers of pickled onion, or a piping of mash and then some thinly sliced and oven-toasted baguette as a base for some ham hock and piccalilli or a cheesy rarebit mix and you're on to a real winner.
Breakfast:
I reckon that we have the ingredients and
recipes for breakfasts to rival the greatest cooking cultures on earth. Smoked herring, aka kippers, with poached egg, smoked haddock kedgeree; lambs' kidneys with dry cured smoked bacon on hot buttered toast; or creamy field mushrooms with a final flurry of chopped flat leaf parsley are all winners - and we haven't even got to the full monty option!
Cheese:
Whoever says you need a kitchen and a chef to knock out great food hasn't really thought things through properly. To produce great food you need great producers - so step forward the artisan cheese maker. Cropwell
Bishop Stilton, Keane's Cheddar and Mrs Bells Yorkshire Blue, and new Hollywood
star - Stinking Bishop - offer you the opportunity to celebrate our gastronomic heritage without so much as turning on the gas. For best results, make sure they've had at least an hour out of the fridge before serving - otherwise you're severely limiting the taste and texture potential.
A LOT TO BEEF ABOUT
The English Beef and Lamb Executive (EBLEX) recommends making the most of beef dishes that are on your menu for St George's week.
Hugh Judd, EBLEX foodservice project manager, said: "This year St George's Day falls on a Wednesday, but there's no reason why you can't extend the celebrations and promote beef dishes throughout the whole of the week."
To help pubs maximise the profit
opportunity and encourage customers to order beef dishes from the menu, EBLEX has produced a fantastic St George's Day themed promotional kit.
The kits include eye-catching promotional posters, a banner that can be used either inside or outside your pub and St George's Day themed beer mats encouraging
customers to look out for special beef dishes featured on the menu.
As part of the promotion, customers will be able to enter a special 'Be A Knight For A Day' competition giving them a chance to win a weekend at a medieval castle for themselves and up to nine friends.
This includes activities such as falconry, archery, chivalry, juggling and banqueting.
The competition offers customers the chance to benefit from two for one entry at more than 400 Heritage properties in England when they visit any of the sites.
Hugh commented: "These St George's Day kits will really help staff and customers get into the whole spirit of the event. There is a lot that pubs can do to make the week leading up to St George's Day really special, for example, planning a special menu with dishes that complement the medieval
competition theme.
EBLEX suggests using different cuts
of beef, such as rump to rolled rib, while different glazes and crusts can really help bring out the flavours. For example, why not try a mustard or horseradish glaze or herb and caraway crust, to complement the roast.
"For caterers and chefs looking to
maximise profit yet minimise costs, it is also worth considering some alternative, cost-effective beef cuts. To get value for money while ensuring consistent quality and tasty meals chefs could try mini roasting joints, flat iron steaks - these are very flavoursome and ideal for marinating, then grilling or
frying - or 'centre cut' steaks, which are
totally lean."
To register for a promotional kit call 0208
4817443 or visit www.eblexfoodservice.co.uk.
The website also has a range of recipe ideas for St George's Day.
