Make Dishes Accessible to All Diners
All too often, exotic ingredients and new flavours come with the price of not being free of allergens. This means that any dishes created using them will be inaccessible to a percentage of dinners. To meet the strict allergen requirements set out in all sectors of food service, you should seek out bold new flavours which are allergen-free.
To help you do exactly that, Country Range has a range of allergen-free curry pastes, allowing to you experiment with different flavours and spices on your menu and create dishes that all diners will be able to enjoy. From spiced cottage pie to BBQ Tandoori aubergine salad, there’s no end to the range of dishes and global flavour combinations you can create – if you need some inspiration, check out our recipe book on 15 Ways to Use Curry Pastes.
Add Spice, Not Heat
Read the word “spice” in association with food and you are probably thinking of a dish that had some heat to it. But when it comes to using global flavours, the key is to experiment with a variety of different spice blend to create unique flavours, rather than simply trying to add some heat to a dish.
Whether you choose to create your own spice blends or buy premade ones to take the guesswork out of the process, they are the ideal way to update a menu due to their diverse range of uses. Add them to marinades, use as a rub for cuts of meat, or add directly to dishes during cooking for an exotic twist.
The Country Range spice collection includes a diverse range of spices used in global cuisines, offering a convenient way for caterers to recreate these flavours in their own kitchen. Our vast selection includes our award-winning spice blend, the Country Range Medium Madras Curry Powder which is great with meat, seafood as well as vegetables.
Our spices aren’t the only ways caterers can liven up their dishes. We also have a range of ready-to-use sauces, including the award-winning Country Range Peri Peri Sauce. Add Image
Pair New Flavours with Familiar Dishes
Often, the key to successfully introducing exotic flavours to an existing menu is by pairing them with classic dishes, allowing diners to experience these global flavours in a format that they are already familiar with. As highlighted by Technomic’s 2019 Centre of the Plate: Poultry Consumer Trend Report, nearly half of diners would be willing to try chicken dishes made with new spices or sauces.
This offers the ideal way for caterers to try bold and exciting flavours by simply adapting existing dishes and giving them an updated flavour profile that will meet the expectations of consumers. Chicken dishes also have the added benefit of naturally pairing well with the current trending flavours as they are commonly used in Thai, Indian, and Middle Eastern cooking.