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5 Ways to Use Peach Slices
Canned peaches are as loaded with nutrients as fresh peaches, and in some cases, pack more of a nutritional punch. It’s been reported that canned peaches have four times more vitamin C in them than fresh peaches with comparable levels of vitamin E.
Country Range Peach Slices in Syrup are a great staple ingredient for caterers to use in a variety of ways on their menus. These slightly tart peach slices are sweet and moreish and can be used across a selection of sweet and savoury dishes.
Paul Dickson, Country Range Development Chef shares his five innovative ways to use Peach Slices.
Peach slices are great as a garnish for sweet or savoury dishes. Tinned peaches are great for pavlovas and ice cream, but also add an amazing twist on a nice slice of grilled gammon.
These peach slices are great for a deep filled fruit pie or tart. Coat them in a little custard powder first and when the juices come out, the pie will have a creamy custard finish.
Next time you make porridge for breakfast. Top with slices of peach, a drizzle of honey or brown sugar and toast under the grill.
Perfect for your milk shakes and smoothies. Take it to the next level by freezing them first before you purée them, and your smoothies will be thick and creamy.
Amazing in sweet or savoury salads. I like to grill mine and serve with Parma ham, mozzarella or feta and rocket.
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About: Paul Dickson
Paul Dickson is a chef, brand ambassador, food stylist and Home Economist. With a vast culinary knowledge collected from some of the finest establishments in London, Manchester and the North West. He creates exceptional visual stories about what and how we eat.
Country Range work with Paul to create recipes from using the latest insight trends to make up inspirational menus through to developing new ways of serving up traditional favourites.
Andrew Green Craft Guild of Chefs
The shortlist for the Craft Guild Awards is now out, tickets are still available to attend the dinner on 9th June, please contact the Craft Guild office for further details. We are looking forward to this month’s Golf Day at Wyboston Lakes Resort, still a few places left if you could join us. Entries are out for both the Graduate Awards and National Chef of the Year, with the semi-finals taking place in June. As for membership, if there are any of you who are wishing to join the Craft Guild of Chefs, please ring the Craft Guild office and we can look at a discounted rate for any Stir It Up readers.
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