With record breaking temperatures in April, BBQ season hit the UK early! MAGGI® urges publicans and restaurateurs to get their offering right in order to maximise sales for the summer.
All publicans and restaurateurs need is a few key dishes to really get the summer off with a ‘sizzle’. Think beyond the same old burgers and sausages. Consider barbeque wings, salmon and a good selection of side salads, jackets and pastas. With a little help from MAGGI®, you can rustle up barbeque ribs in no time or serve a Piri Piri chargrilled chicken and red pepper jacket potato, made with MAGGI® Multi-Use Tomato Sauce, for those who want something a little lighter.
Emma Walker, Category / Channel Lead, at Nestlé Professional®, “Warm summer weather brings with it a vast opportunity for pub and restaurant sales. Last year, pubs and restaurants saw like-for-like growth in July**. Naturally, competition is rife during the summer season so getting your ‘al fresco’ menu spot on is of paramount importance. With the right menu executed to the highest standards, operators can really help their business to flourish.”
Fire up the barbeque for red hot profits! Log onto www.maggi.co.uk for more mouth-watering dishes or call 0800 742 842 for details.
*Source: Coffer Peach Business Tracker, July 2010
Makes approx 10 x 221g portions as a main course or 20 as a starter or part of a sharing platter
3.5kg (7lb 10oz) pork baby back rib racks
For the barbeque sauce:
375g (13oz) MAGGI® Multi-Use Tomato Sauce
7tbsp Worcestershire sauce
5tbsp English mustard
5tbsp soft brown sugar
5tbsp red wine vinegar
5tbsp soy sauce
3tbsp clear honey
2tsp cayenne pepper
Separate the ribs and place in a large pan of water. Bring to the boil and simmer for 20 minutes. Drain and cool slightly.
Mix all the sauce ingredients together in a large bowl. Place the ribs in an oven proof dish. Pour the sauce over and mix until the ribs are well coated.
Bake in an oven preheated to 180°C, 350°F, Gas Mark 4 for 20-30 minutes, turning half way through.
Piri Piri Chargrilled Chicken and Red Pepper Jacket Potato Filling
Makes approx 10 x 241g portions
800g (1lb 12oz) boneless, skinless chicken breast, cut into thin strips
225g (8oz) onion cut into strips
400g (14oz) red pepper strips
2tbsp olive oil
Freshly ground black pepper
800g (1lb 12oz) MAGGI® Multi-Use Tomato Sauce
Piri piri or chilli sauce to taste
10 tbsp half fat crème fraîche
Toss the chicken, onion and red pepper in the oil and black pepper and cook, in batches, on a hot griddle pan until the chicken is cooked through and slightly charred.
Heat the tomato and chilli sauce in a medium pan. Taste to check the heat level and toss in the chicken and pepper.
Serve over jacket potatoes with a dollop of crème fraîche and a few chopped chives.
This press release was provided by Nestlé Professional®
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Published by: The Caterer