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McCain keeps abreast of contemporary ethnic food trend
McCain keeps abreast of contemporary ethnic food trend

McCain keeps abreast of contemporary ethnic food trend

RECIPES

Issued by Strategic Public Relations on behalf of McCain Foods - Mar 2nd 2015, 15:21

Vegetables made their way to the top of USA foodservice trends in 2013, according to Technomic, a leading foodservice research and consulting firm.

“As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into fascination with actual vegetables. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or brussels sprouts. Vegetables at the centre of the plate are welcomed by diners — who continue to seek local, health-conscious fare — as well as operators squeezed by rising costs for proteins,” states the trends report.

“We believe this is a global trend and just as applicable in South Africa,” comments Rob Stevens, Managing Director of McCain Foods South Africa, “particularly since the consumer obsession with healthy food and beverages is showing no signs of abating. This is good news all round as it gives foodservice operators the opportunity to create delicious new menu items that can be promoted on days such as ‘Meat-Free Mondays’, while ensuring a healthy, tasty, nutritious and filling alternative for consumers,” says Stevens.

This trend ties in neatly with the “healthy and stylish” trend identified by Datamonitor last year, when it announced its take on top emerging global foodservice trends for 2012, based on extensive consumer insight research. In both the US and Britain, foodservice chains are using daring humour and marketing to position healthy eating as being fun and cool. For instance, in the US, Sweetgreen is a chain of 10 outlets that opened its first branch in 2007. Its mission statement is to serve ‘fun, fashionable food that’s both healthy for you and aligned with your values’. The chain promotes the serving of local and organic ingredients and having a low carbon footprint.

This is an important adjunct to the contemporary ethnicity trend. Datamonitor research conducted in 2011 shows foodservice trend that is likely to see growth in South Africa – which tends to have a penchant for ‘everyday’ foods with a bolder taste, such as peri-peri chicken, chakalaka, curries, atchar, and more. Datamonitor says that over 40 percent of global consumers say their taste in food has changed as a result of exposure to other cultures. “In order to offer something new and exciting, foodservice outlets are fusing different ethnic dishes together or using exotic sauces and spices to give everyday groceries a more contemporary twist,” says Datamonitor.

Comments Stevens: “We’ve seen some exciting recipes come out of our cooking competitions that ably answer the expectations of this trend, bringing together ethnic and fashionable flavours. It’s a trend that we anticipate will grow within vegetable-based dishes in the remainder of 2014 and into 2015, where there is still tremendous potential for innovation and broader appeal.”

Spicy African Chuck Potjie

Yield: 4 servings
Cooking time: 1 hour 15 minutes

Shopping list:

500g chuck steak
1kg McCain Classics Soup and Stew Mix
500g McCain Classics Chunky Mix
500ml beef stock
1 can whole peeled tomato
1 medium onion finely chopped
1 green chilli finely sliced
5ml paprika
Salt and pepper to season

How to Cook:

1. In a large thick-bottom pot, brown the chuck and set aside.
2. In the same pan, add a little vegetable oil and fry the onion until golden brown. Add the paprika and chilli and fry for 30 seconds. Add the whole peeled tomato and simmer for two minutes.
3. Add the chuck back into the pot. Top up the pot with enough stock to cover the meat and gently simmer for 45 minutes until the chuck is tender
4. Add the McCain Classics Soup and Stew Mix and the McCain Classics Chunky Mix. Simmer for eight to 10 minutes.
5. Add salt and pepper to season.
6. Serve with white rice.

Green Bean, Sweet Potato and Lamb Bredie

Yield: 4 servings
Cooking time: 2 hours 45 minutes

Shopping list:

1,7kg lamb neck or knuckle, trimmed of any excess fat
500g McCain Classics Sliced Sweet Potato
300g McCain Classics Fingerling Carrots
300g McCain Classics Cut Green Beans
30ml seasoned flour
30ml olive oil
1 large onion, chopped
2 garlic cloves, crushed
15ml coriander seeds, crushed
250ml white wine, optional
500ml lamb or beef stock

How to Cook:

1. Toss the lamb neck in the seasoned flour, ensure it is well coated.
2. Heat the oil in a thick-bottomed pot, brown the lamb, remove and set aside.
3. In the same pot, sauté the onion and garlic and add the coriander seeds.
4. Drain any excess oil and return the lamb to the pot with the wine, stock, McCain Classics Sliced Sweet Potato and McCain Classics Cut Green Beans. Cover and simmer for two hours until the lamb is tender.
5. Add the McCain Classics Fingerling Carrots to the dish and cook for a further 15 to 20 minutes.
6. Serve with rice.

McCain’s foodservice products have been carefully developed in line with trends and preferences within the industry it serves – and include the Classics, Alternatives and Signatures ranges. Products within these ranges include the standard range of quality frozen vegetables (Classics); nutritionally-balanced and traditionally tasty product offerings such as Skin-On Potato Wedges and Sweet Potato Chips; and premium menu items that offer great tasting and unique, added-value solutions, such as Vegetable Burgers, Pommes Croquettes, Hash Browns, crispy-coated Straight Cut Chips, and coated Skin-on Rustic Cut Chips (Signatures range).

“McCain will continue to re-assess its product range according to contemporary foodservice trends to ensure that our customers will in turn be able to meet their consumers’ changing expectations,” says Stevens.

For full information on the McCain Foods Foodservice range, visit www.mccain-foodservice.co.za.Click here for more information on McCain Foods South Africa 

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