How to gain maximum value out of the simple dishes? Plating! Spend the time finding props, cool paper, rustic wooden planks and showcase how much faith you have in local produce and your own skill. Here is the most drop dead gorgeous cheese dip that will be sure to break Instagram. Local breweries beer on tap? Put it in your food and call it out, also let the brewery know and they may want to feature your dish on their website. Make sure you post and showcase dishes like this, the stretch of the Anchor Food Professionals IQF Mozzarella and the fact you made your own pretzels will prove popular on social media. Tag those local companies also!
Smoked Cheese & Bacon Dip
- 500ml Anchor Blue Top Milk
- 80g plain flour
- 80g Mainland Unsalted Butter
- 300g Mainland Smoked Cheddar, grated
- 200g Anchor Food Professionals IQF Mozzarella
- 1 tsp your favourite mustard
- 1 tsp smoked paprika
- 150g cooked bacon, diced (leftover bacon is best)
- 250ml American IPA or similar, reduced by half
Heat the milk in a saucepan and bring to a simmer.
In another heavy-based saucepan, melt the butter and add the flour to make a roux, cook out well. Remove the roux and wipe pot clean.
Now cook your bacon in the same pot until crispy. Then add back to the pot your roux and begin slowly pouring in the milk whisking to ensure a smooth finish.
Add all the remaining ingredients and cook out until silky, smooth and free from graininess.
Divide between ramekins or moulds that are oven safe, sprinkle the top with a little more Anchor Food Professionals IQF Mozzarella, wrap and store in the fridge until service.
They will take 8 to 10 minutes from cold at 180ºC in the oven.
Malt Pickled Onions
- 1kg pickling white onions, peeled
- 500ml malt vinegar
- 200ml white vinegar
- 500ml water
- 2 tbsp salt
- 2 tbsp caster sugar
- 1 tbsp black peppercorns
Bring all liquid up to the boil with everything in the pot.
Once it has reached the boil, remove and allow to cool down to room temperature. Enjoy!
Soft Pretzel Recipe
- Dried active yeast
- 1 tsp caster sugar
- 300ml warm water (45°C)
- 625g plain flour
- 100g caster sugar
- 1 1/2 tsp salt
- 1 tbsp vegetable oil
- 100g bicarbonate of soda, for dipping solution
- 1L hot water, for dipping solution
- 2 tbsp coarse sea salt, for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in 300ml warm water. Let stand until it looks creamy, about 10 minutes.
In a large bowl, mix together flour, 100g caster sugar and 1 1/2 teaspoons salt. Make a well in the centre; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7–8 minutes.
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 230ºC. Grease two baking trays.
In a large bowl, dissolve bicarbonate of soda in 1 litre of hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the bicarbonate of soda-hot water solution and place pretzels on baking trays. Sprinkle with coarse salt.
Bake in preheated oven until browned, about 8 minutes.
Making your own pickles? Jar them and sell them in the bar. Start the next must have. Experiment with seasonal produce and save it for when it is out of season to be enjoyed in an entirely new way!Download the recipie