Tom Mullin, Artis Development Manager, visits Stephensons catering equipment suppliers to demonstrate how to make a Caipirinha cocktail.
Whilst beer remains to be a popular drink at the bar this World Cup, a themed cocktail menu will quench the thirst of those who are tiring of the same old lager. A cocktail happy hour is also a great way of increasing extra revenue!
Recognised as Brazil’s national cocktail, the Caipirinha cocktail has come to be hugely popular in bars and restaurants worldwide. It is made with cachaca, an intensely sweet Brazilian style rum that is made from sugar-cane juice.
Pour out the entire contents into an old fashioned glass and serve with two small straws.
View more World Cup cocktails for a round-up of delicious cocktail recipes from some of the World Cup favourites. Don’t forget that we’ve got everything that you need to host the World Cup at your venue, view our World Cup special offers for some fantastic products at amazing low price as well as more great tips and advice!
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As the temperature hots up, a fruit salad offers a refreshing addition to any meal. Stephensons offers some top tips on how to make this simple and delicious side.
For many the fruit salad is a summer staple, providing a sweet hit without the heavy consistency of other after-dinner options. On top of this, the humble fruit salad takes a matter of minutes to make – leaving more time to enjoy the summer sun.
Despite these plus points, the fruit salad can seem a little too bland to be considered as an enticing dessert option when entertaining.
Stephensons Catering shares its top tips on preparing a fruit salad that will excite both the eyes and the taste buds, whatever the occasion:
Choose the right fruit
It may seem obvious, but a great fruit salad starts with the fruit you choose to use. Go for produce that is in season and that you know will mix well together. Out of season fruits are much more likely to taste bland and add very little flavour to your dish.
It’s also important to combine fruits of the same ripeness, to make sure that the fruit do not vary between mushy and tough. Ripe (but not over ripe) fruits with provide both colour and a wonderful mix of juicy and crunchy textures.
Pay attention to aesthetics
A fantastic fruit salad should look as good as it tastes. Overly large chunks will look and feel hard to eat. Chopping fruit into the same sized pieces with a sharp knife will make your salad much more visually appealing. Choose your preferred size and stick to it.
Mix up vibrant reds, greens, oranges and rich purples for a striking visual impact. Serve up in a glass dish that will show the mix of colours off to full effect.
Get creative with toppings
A simple way to make a fruit salad a little more exciting is to add a delicious toppings. Nuts, a few sprigs of mint or a drop of syrup can all add a delicious twist to a traditional salad.
If you prefer something simpler, use a fruit press to squeeze all the juice out of a lemon and coat your fruit salad. Lemon will both enhance flavours and guard against premature browning.
The sandwich is witnessing a revival with many retailers swapping white bread and simple fillings for artisans bread and exotic fillings. Stephensons gives some top tips on how to make the most of your lunchtime meal.
The sandwich is a British staple, with a history that is rumoured to date back to the 18th Century. In 2010 the ‘on the go’ UK sandwich market alone was said to be worth £2.8 billion, with Britons snapping up sandwiches as their lunchtime go-to.
To celebrate British Sandwich Week 2014, Stephensons has put together its top tips for creating a mouth-watering sandwich that will perk up any lunchtime:
It begins with the bread
The foundations of a great sandwich start with choosing the best bread for the job. In general, the more moist your choice of filling, the drier and more dense the bread should be. Pairing a fluffy bloomer with a sauce-covered filling will result in a soggy sponge effect. A strong, thick crust, however, will help to keep the consistency of your sandwich in check.
Salad is a fantastic addition to most sandwiches, offering great flavour, texture and freshness. Consisting mostly of water, lettuce and tomatoes can also add moisture to dry fillings. The downside of this, however, is that salad can inject moisture where it is not wanted. Using a salad spinner to dry salad thoroughly will help to guard against this. Alternatively, swap your usual lettuce and tomato for veggies like pepper and spinach for added crunch with less risk of sogginess.
Get creative with spread
For many, the spread makes the sandwich. Old favourites are mayonnaise, pickle and mustard, however veering from the norm can bring a tasty new edge to your go-to sandwich. Adding pesto, salsas or blue cheese dressing provides fantastic flavour. Remember to spread evenly to the edges of the bread.
Serve up in style
If you’re serving up sandwiches to the masses, there are plenty of ways to make them look even more delicious. Whether you prefer an elegant sandwich plate or a rustic basket, serving sandwiches beautifully can only heighten their appeal. Stephensons also has a number of options for serving sandwiches on the go.
It’s officially National Honey Week, providing the perfect opportunity to celebrate this much-loved natural food-stuff.
Whilst honey’s fantastic taste and health benefits are well-known, you may not have considered it as a delicious alternative to sugars and syrups in cocktails. This natural sweetener adds a thickness and depth of flavour that agave syrups cannot achieve, with all the added health benefits that honey brings.
Why not try the below cocktail recipe and raise a glass to Britain’s bees.
1 tablespoon of honey
2 ounces of gin
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of freshly squeeze orange juice
1 lemon twist/garnish of your choice
Combine the honey, gin and both lots of citrus juices. Stir well in a good quality mixing glass, making sure that the thick honey blends well with the gin and juices.
Add ice to the mixture and pour into a cocktail shaker. Shake well for 30 seconds.
As the weather starts to improve, many will begin to crave lighter foods in preparation for the summer months ahead.
May is National Salad Month, and to celebrate Stephensons the catering equipment supplier has put together some top tips for making the perfect salad.
Equip yourself! There’s plenty of equipment out there to ensure that your salad really is the best it can be. In terms of preparation, salad spinners are a quick and easy method of removing any dirt or pesticides that remain on the leaves. For home use, we would recommend a small salad spinner, but if you are a restaurant owner who makes large quantities of salad, the Genware industrial-sized salad spinner is perfect. In terms of serving up your salad, choosing a bowl that matches the type of salad can make all the difference in terms of presentation. Rustic, autumnal salads will always look better in a wooden salad bowl, whereas more modern, experimental salads will look great in more contemporary crockery such as the Villeroy & Boch New Wave range.
Choose your greens wisely Greens are the basis of your salad, so choose them wisely! Try to balance the texture depending on the accompanying ingredients you have chosen. Pair crunchier ingredients such as croutons with softer leaves, and use crunchier leaves such as iceberg with softer ingredients such as avocado. In terms of flavour, try to mix greens dependent on their taste. Combining sweet tasting greens such as Bibb with stronger tasting greens such as escarole will give a more interesting flavour to your salad. When preparing your salad, ensure you tear your leaves by hand, as cutting with a knife will cause premature browning.
Dressing to impress For those who choose to use it, dressing can be the make or break when it comes to salad preparation. Applying your dressing just before your salad is served will ensure that your greens do not wilt. In terms of amount, this really depends on personal taste as well as the type of dressing you are using. Trial and error is the only way to get it right, and by adding a tiny bit at a time and tasting, you will ensure that you don’t end up overpowering your ingredients (particularly when using balsamic vinegar!). If you are serving salad to a large group or in a restaurant, why not use a wooden shot flight to provide your guests with several different options of dressing?