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Britain still has a strong love affair with the humble potato. A host of frozen products on the market mean that operators can cook to order, save time on preparation, create less wastage and save money.
Frozen potato products have benefited as they are perceived as good value for money during the credit crunch.
Wedges continue to grow in popularity as many menus encourage consumers to upgrade from standard bowls of chips. Sharing plates including dips continue to drive steady demand, particularly in the pub trade. Country Range has recently launched a new seasoned wedges variety that helps to make life quick and simple in service kitchens.
Great as a starter, a nibble or an integral ingredient in a recipe, these versatile wedges don't just have to be an accompaniment. Martin Bates, CEO
of the Craft Guild of Chefs, provides some tasty hints on how to make the most out of Country Range Seasoned Wedges:
- Try mixing a tablespoon of Country Range Tomato and Basil Sauce with six tablespoons of Country Range 'Light' Mayonnaise, prepare the wedges by the oven-bake method but drizzle with a little olive oil and serve them with the sauce as an 'Italian' dip.
- Using the same ratios, combine Country Range Tikka Masala Curry Sauce and natural Greek-style yogurt, spoon over diced cucumber and serve with the wedges.
- For a really tasty vegetarian main course, soak 500g of Country Range Chick Peas in water with half a lemon (soak overnight if possible). Chop and then sweat off a medium-sized onion and three crushed cloves of garlic. Remove the lemon and add the chick peas to the pan, cover with vegetable stock and bring to the boil. Reduce to a simmer, stir occasionally, and leave to cook for 60 minutes, or until chick peas are soft.
Meanwhile cook the wedges in the oven. When just five minutes of cooking time remains simply remove a number of the wedges and add to the chick pea stew. Finally serve in bowls and garnish with three crispy wedges and freshly torn coriander leaves.
- Turn the above into a meat lover's feast. Top with slices of slow-roasted shoulder of lamb, natural Greek-style yoghurt and freshly torn mint leaves.
- Last, but not least, go Mexican! Cook the wedges in the oven. Lay them in a fan shape in an ovenproof dish. Sprinkle the wedges with Country Range Grated Coloured Cheddar. Chop some red and green chilli peppers and sprinkle over the dish. Place the dish in a hot oven for a few minutes until the cheese softens without browning. Remove from the oven and spoon a thread of Country Range BBQ sauce over the wedges. Finally sprinkle with finely chopped parsley, or to really hot things up, some sliced pickled jalapeno peppers. Serve with a side
dish of Country Range Salsa.
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