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Any establishment with an outdoor
area can cash in on the fact that we
are such a BBQ-loving nation but take
heed - the BBQ has come a long
way since burgers and bangers!
With more sophisticated tastes, customers
experiment more at home and when
they venture out for a BBQ, their
expectations are high.
According to Mintel, sales of marinades
and sauces, prepared kebabs, fish and
seafood have grown substantially over
the last four years. More of a surprise,
perhaps, is the rise in popularity of
barbecued vegetables and fruit, albeit
from a small base.
Claire Kemp, brand manager for Heinz
Foodservice, said: “Barbecue menus
are no longer purely banger and
burger affairs but include obscure offer-
ings such as swordfish and shark. Fruits
such as papaya and mango are also
being barbecued, showing a move
towards a sophisticated palate.
“There is also the realisation that
barbecuing is healthy, with fat tending
to reduce or evaporate during grilling
without destroying flavour.”
BBQ eating generally means lighter
(and healthier) food as sauces aren’t
poured over food in the traditional way.
Instead, flavour and moisture is
increased by using marinades, which
also serve to tenderise meats too.
By starting with a base, then adding
different combinations of herbs and
spices, you can enhance the flavour
of everything from meat to fish, poultry
and vegetables and there are a range
of options for chefs of all levels.
Alternatively, if you are pushed for
time and need a more convenient fix,
you could try out some of the ready
prepared sauces and marinades on
the market.
Schwartz for Chef has a good range,
which includes Hickory Smoked
Barbecue Sauce, Salsa Sauce and
Green Pesto Sauce. The
Lion International Kitchen
range includes American
Smokey BBQ, Hickory
BBQ, Piri-Piri Hot Sauce
and Very Hot Chilli.
Heinz BBQ Sauce can
be used to marinade
steaks and chops,
smeared onto chicken
or salmon, or used as
a dipping sauce.
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