NEMOX GELATO 4K TOUCH: EXQUISITE GELATO AT YOUR FINGERTIPS

BRAND NEW TO THE UK FROM RENOWNED CATERING EQUIPMENT SPECIALISTS MITCHELL & COOPER, THE NEMOX GELATO 4K TOUCH IS THE STARTING POINT OF YOUR ARTISAN GELATO JOURNEY. Available January 2016

Nemox 4K Touch
With one touch of the state-of-the-art user interface, consistently perfect gelato is created thanks to fully automatic production and storage processes, making it ideal for implementation in busy kitchens.

And for operators looking to expand on their dessert offering, the Gelato 4K Touch provides the ultimate solution. Capable of detecting ingredient consistency from the word go, the Gelato 4K Touch delivers delicious sorbet, ice cream, frozen yoghurt and granita too, allowing for a truly varied output depending on the choice of the chef.
The touch control pad ensures that the use of this state-of-the-art gelato machine is quick, simple and hygienic for the operator, making for a highly efficient kitchen addition.
Furthermore, the automatic detection feature even works when the cycle is finished to store each creation correctly. A multi-process control begins initiating a unique storage cycle depending on the type of dessert made. Whilst this useful feature allows operators to leave their gelato in the machine as they undertake other tasks for as long as needed, the cutting-edge blending and refrigeration systems – which are designed for long work cycles – also mean that this compact addition to the commercial kitchen is extremely robust and able to withstand heavy use throughout the day.

Renowned for technologically advanced gelato equipment the world over, Nemox’s new Gelato 4K Touch comes with the promise of easy operation and the effortless production of mouth-watering frozen sensations.

CREATIVE AND COMPACT

The Gelato 4K Touch also possesses a footprint of just 415 x 300 x 415mm, making this countertop machine not only highly efficient within a small space, but also a perfect example of how homemade gelato production need not mean devoting valuable kitchen space to a newly-introduced menu addition.

INNOVATION WITH AUTOMATION

A magnetic safety device immediately stops the paddle when the lid is lifted, whilst the stainless steel blade with removable scrapers ensures the utmost in kitchen hygiene.

 

Nemox 4k Touch

Exclusive to Mitchell & Cooper in the UK, each purchase of a Nemox ice cream machine comes with a starter kit, which allows chefs to create up to 14kgs of gelato. Furthermore, Mitchell & Cooper guarantee an onsite warranty repair service for the first year after purchase.
The Nemox range presents infinite possibilities for chefs who pride themselves on combining the utmost quality with innovation. For more information on this range or any other within the Mitchell & Cooper portfolio, please call 01825 765511 or visit http://www.bonzer.co.uk.

Halloween Ice Cream Recipes – To Die For!

Set of ice cream with fantasy character face

It’s not long until Halloween’s shadow is cast upon us, and seeing as the frosts haven’t yet hit the local graveyards, we at Bonzer have decided there is still plenty of time to enjoy some chilling Halloween themed ice cream, gelato, and sorbet!
Whether you’re creating ice cream for your customers, or just for yourself and are calling it ‘gelato’ in an effort to pretend you’re not really a big kid at heart, these frightening flavours are sure to petrify your palate.
So, let’s get stuck in and run through our revolting recipes. (They’re actually delicious we promise)!

Terrifying Toffee Apple Spicy Ice Cream

Toffee Apple Icecream

This spicy toffee apple ice cream is perfect for tucking into after a productive night spent trick or treating and terrorising your neighbourhood!

Ingredients (serves 4 people):
● 290ml of full cream milk
● 300ml of double cream
● 1 vanilla pod
● 6 medium freerange egg yolks
● 175g of caster sugar
● 450g of dessert apples (cored, peeled, and chopped)
● 2 tbsp of lemon juice
● 1 tsp of ground cinnamon
● 75g of toffee pieces

Directions:
● Place the milk, double cream, and vanilla pod in a saucepan and bring to the boil.
● Remove the mixture from the heat and set aside for 15 minutes.
● Strain and remove the vanilla pod.
● Whisk the egg yolks and sugar in a bowl until the mixture goes a pale colour and becomes fluffy.
● Blend in the vanilla cream and pour into a separate saucepan.
● Cook the mixture over a very low heat, constantly stirring it until it becomes thick and will coat the back of a wooden spoon.
● Remove from the heat and let the mixture cool down.
● Put the apples and lemon juice in a saucepan and cook on a low heat until they become soft.
● Stir in the spices, mash the mixture, and allow it to cool.
● Stir the apple mixture and toffee pieces into the vanilla custard and pour into a bowl.
● Freeze the mixture by following your ice cream maker manufacturer’s instructions.
● Transfer the mixture into the chilled bowl and freeze until hard.
● The ice cream is now ready to serve.

Jacko’ lantern Gelato with Spine Chilling Spices

pumpkin-lrg

Our Jacko’ lantern gelato is essentially like a lighter pumpkin pie ice cream, with warming autumnal spices the ideal pick me up after a night spent carving creepy pumpkins.

Ingredients (serves 5 people):
● 1 tsp of olive oil or canola oil
● 225g of fresh pumpkin flesh
● ½ litre of lowfat milk
● 40g of brown sugar
● 40g of honey
● 1 tsp of ground ginger
● ½ tsp of ground cinnamon
● ⅛ tsp of grated nutmeg
● A tiny pinch of ground cloves
● ½ a vanilla pod (split and scraped)

Directions:
● Cut your pumpkin flesh into pieces and pour the olive or canola oil over them.
● Place the pieces on a baking sheet on a baking tray and cover with kitchen foil.
● Roast them in an oven at 220°C/425°F for 1 to 1 ½ hours until completely tender.
● Place the milk, sugar, and honey in a saucepan and gently simmer.
● Once simmered, remove the mixture from the heat and stir until all the sugar has dissolved.
● Transfer the mixture into a mixing bowl and whisk in the other ingredients.
● Let the mixture cool down and then place it to chill in your refrigerator.
● Freeze the mixture by following your gelato maker’s instructions.
● Transfer the mixture into the chilled bowl and freeze for 2 hours.
● The gelato is now ready to serve.

Bonechilling Blood Orange Sorbet

orange-lrg

Bram Stoker himself would be proud of this vitamin C laden vampiric delight.
An easy to make and excellent palate cleanser, after those regular midnight feasts.

Ingredients (serves 6 people):
● 200g of caster sugar
● 600ml of freshly squeezed blood orange juice
● The juice of ½ a lemon
● 2 tbsp of Amaretto

Directions:
● Place the sugar and 150ml of water into a pan and simmer for around 10 minutes until the liquid becomes like a syrup.
● Remove the syrup from the heat and allow it to cool.
● Stir the blood orange juice and lemon juice into the syrup and add the Amaretto.
● Pour the sorbet mixture into your sorbet maker and freeze it following the manufacturer’s instructions. Alternatively, you can pour the mixture into a freezersafe container , cover it with its lid and freeze it for 1 hour, then whisk it every ½ hour for 2 hours in order to break up any ice crystals.
● Scoop and serve up the sorbet what could be easier?

Here at Bonzer, we like to ensure making delicious ice cream, gelato, or sorbet is easy and fun, so try out our Halloween ice cream recipes and let us know what you think. We guarantee you will bring both fright and delight to your guests or customers and have them wanting more, forever and ever and ever!…
So, if you would like to find out more about our professional ice cream and gelato machines or any of our other products, please email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.

If you found this article amusing or useful, you might like to view our other related posts from the vaults of the Bonzer blog:

Which Is The Best Commercial Gelato Machine For You?

Bonzer Halloween Cocktail Guide
Sydney’s Bonzer® Orange Spider Web Cake

The Benefits Of Pac’N’Vac Containers & Pressdome Covers

Pressdome and PacNVac Image

If you work in a professional catering establishment, you will probably be only too aware of how much food can be wasted over the course of a year. Although in isolation wasted food may not seem to amount to much, it can soon add up to thousands and thousands of pounds.

One solution to this is careful food portioning, which can actually make a huge difference to a business’ costs, but another method that affects your customers less is to use vacuum storage containers and covers.

At Bonzer, we only stock the best professional kitchen equipment and are huge fans of the Pac’n’Vac and Pressdome ranges, so in this article, we take a look at the advantages that both of these fantastic products have to offer.

Pac’n’Vac

Pac’n’Vac set up their company in response to the expansion of their local council tip and the additional sites planned for nearby greenfield areas. Furthermore, in the UK where Pac’n’Vac are based, we throw away over 15 million tonnes of food each year and 50% of this comes from our homes. Food waste and packaging contributes to 32% of total waste collection, even though 48% of this could be recycled, so Pac’n’Vac decided to create products that are designed to prolong the life of food, whilst being made from recyclable and sustainable packaging.

Pac ‘n ‘Vac container features

PacNVac Product Image

 

Pac’n’Vac’s containers work by using their patented vacuum valve system which expels air and inhibits microorganism growth, providing a far more sterile environment than airtight seals can offer. All you have to do is close the lid and press on the vacuum lever to remove the excess air.

They have been scientifically proven by PHE to keep food fresh for up to eight days longer, and as they cost the same as standard storage containers, they soon pay for themselves through the reduction in wasted food. In 2014, they were the proud winner in Caterer magazine’s Best Food Preparation Equipment category.

With Pac’n’Vac, you can save money by buying food in larger quantities as you know it will last for longer, and can maximise efficiency by preparing food ahead of time. Marinating food works very well as the vacuum that is created opens up the pores of the food, so the time it takes to marinate is reduced.

The containers themselves are made in the UK from high quality opaque BPA free polypropylene, and both they and their product packaging are recyclable and have a low carbon footprint. They are freezer, microwave (with the vacuum lever open), and dishwasher safe (with the vacuum lever closed) and can tolerate temperatures of up to 100°C.

Pac’n’Vac containers can be conveniently stacked on top of each other and come with an optional ‘Day Dot’ indicator which you can set to display either the day of the month that they were stored on, or the day when they should be used by. This can be easily removed for cleaning.

They are fully compliant with Environmental Health regulations and are come with HACCP colour coded lids in six different colours to prevent cross contamination. These are:

Red – raw meat
Green – fruit and salad
White – dairy and bakery
Yellow – cooked meat
Brown – vegetables
Blue – raw fish

Pac’n’Vac versions

At Bonzer, we stock both the Pac’N’Vac Gastronorm and Pac’n’Vac standard versions. Both share the same excellent features the only difference being that the Gastronorm containers have support wings on their sides. All containers are 100mm deep and are available in ⅓ (3.5L), ⅙ (1.5L), and 1/9 (0.8L) sizes.

 

Pressdome

The Pressdome is an invention of United Home Technologies, who specialise in vacuum food sealers.
Similarly to Pac’n’Vac, the company was formed by a group of young engineering friends who were disappointed by how quickly food spoils and how much disposable plastic was clogging their local landfill sites. For this reason they designed the Pressdome, which has since become extremely popular within the catering industry.

Features of the Pressdome

Pressdome product image

 

The Pressdome enables you to keep food fresh for up to three times longer and can be sealed directly onto plates, platters, bowls, skillets, counter tops, and cutting boards. Using its patented, powerful built in vacuum pump and a leak proof elastomer seal, Pressdome provides a vacuum seal when placed over food and pumped. It can also be placed over food on any smooth surface to provide an airtight seal during food preparation.

Requiring just one gentle press, with no electricity or extra equipment needed, the Pressdome allows you to prepare meals in advance, keep them warm for up to an hour, and easily transport them, so is very popular with establishments such as hotels, resorts, cruise ships, and hospitals. It eliminates the need for cling film and saves money on both food and disposable plastics.

Similarly to the Pac ‘n ‘Vac containers, Pressdome has a builtin DateDial™ which allows you to keep track of food freshness, and the vacuum created opens up the pores in food so marinating takes as little as fifteen minutes. It has been certified by some of the world’s top food laboratories TÜV SÜD Akademie GmbH and SGS SA.

Build quality

Pressdome is made from commercial grade scratch resistant plastic and is BPA free. Multiple Pressdomes can be safely stacked on top of each other to save space and they are dishwasher, freezer, and microwave safe (pull up the pump to release the vacuum seal first). It has been durability tested for over 20,000 vacuum pumps and operates at temperatures ranging from 30°C (22°F) to 85°C (185°F);short term 40°C (40°F) to 120°C (250°F).

With the savings made on potentially wasted food, the Pressdome pays for itself in less than a month.

At Bonzer, we stock four different models of the Pressdome the Classic Junior , Classic Junior Tall, classic Universal , and Classic Jumbo so every situation in your kitchen is covered.
Why not start saving food, money, and the environment today by investing in these ingenious containers and covers. Both the Pac’n’Vac and Pressdome come with a one year warranty, so there’s really no excuse not to try them out.

If you are interested in finding out more about these products, please send us an email to sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.

 

Which Is The Best Commercial Gelato Machine For You?

Ice Creams

Gelato is currently as popular as it’s ever been, with creative ice cream parlours, gelato bars, and restaurants constantly competing with each other to produce new, original, and experimental flavours. Of course, this is not just another summer fad and gelato has actually been in vogue since ancient Roman times, when it was made using snow and ice from the mountaintops and then refrigerated under the ground!
As well as being an eternal favourite with customers, the margins on gelato are also popular with proprietors, and fortunately it is a food that is easy to keep fresh for weeks at a time. There are many different types of gelato makers available, but for commercial establishments, certain makes and models outshine the rest. At Bonzer, we only sell gelato equipment and gelato machines that have passed our rigorous industry standards for performance, functionality, and results, and so here we review our favourite models and highlight the best features that each has to offer, in order of price and capacity.

Nemox Gelato Pro 2500 SP

Nemox Pro 2500 SP FPMX0396

The Nemox Gelato Pro 2500 SP is the most compact commercial ice cream machine that we sell and is ideal for smaller establishments that need to produce limited quantities of gelato. It is a counter mounted design which produces up to 1 kg (1 quart) of delicious gelato in approximately 20 minutes. It features both a fixed 18/10 stainless steel bowl as well as a removeable bowl with a plastic lid, which saves valuable time as you can remove it and make another preparation with the fixed bowl immediately.The removable bowl is very easy to clean and can also be put in the freezer.
The unit itself is made from stainless steel, as is the blade which also has removable scrapers. It is suitable for long work cycles and has an automatic reset thermostat, as well as a magnetic safety device which ensures that the paddle will instantly stop when the lid is lifted. Furthermore, it has a density controlled switch which immediately stops when the gelato mix is ready.
It can accommodate 1.4 litres of gelato base mix and can produce approximately 4.5 litres of gelato per hour. The list price of the unit is £1663.23.

Nemox Gelato 5K SC

Nemox Gelato 5K SC FPMX0395

 

The Nemox Gelato 5K SC is one of the most popular gelato makers for commercial establishments, as it produces high quality gelato quickly and easily. It is an air cooled counter top unit that has a continuous operating function, so can make many different flavours in a short space of time.
The body and mixer blade are constructed from stainless steel and the blade comes with replaceable inserts. Just like the Pro 2500 SP, it features a magnetic safety device for the lid, a density controlled switch, and has a large opening so adding ingredients isn’t a messy affair. Moreover, it features an inbuilt drainage system which allows for fast and simple cleaning of the entire unit.
The 5K SC has an ingredients capacity of 1.75 litres and takes approximately 15 minutes per batch, so it can produce about 7 litres per hour. It’s list price is £2595.78.

Nemox Gelato 6K Crea

Nemox Gelato 6K Crea FPMX0391

 

The Nemox Gelato 6K Crea is a robust counter top gelato machine, fitted with a stainless steel adjustable blade and scrapers. The blade has a variable speed control of between 55 and 115 RPM. The unit benefits from intelligent software which automatically controls the unit and has four production programs (Gelato Classico, SemiSoft Ice Cream, Granita, and Shock Freezing), so you can leave the unit alone to make the ice cream while you busy yourself elsewhere in the kitchen.
The gelato maker has a large opening which allows for mess free addition of ingredients and has an easy to clean drainage system. It also comes with an optional paddle for processing granita. The 6K Crea can hold a maximum ingredients volume of 2.5 litres and takes about 15 minutes per batch of gelato, so can produce approximately 10 litres per hour. It has a list price of £3958.33.

Nemox Gelato 12k

Nemox Gelato 12K FPMX0401

 

The Nemox Gelato 12K is a floor standing and very powerful aircooled commercial ice cream maker, complete with many advanced features. It has a frontal product extraction system and a paddle with adjustable scrapers which has a variable rotation speed of 60 – 130 RPM.
The extraction and mixing of gelato is controlled by an electronic inverter, and with a large opening for easy addition of ingredients and the same magnetic safety device featured across our other Nemox Gelato machines, the 12K takes care of the ice cream production so you can focus your efforts elsewhere.
The Gelato 12K takes up to 3.5 litres of ingredients and takes approximately 12 minutes per batch of ice cream, so can produce about 17.5 litres per hour. It has a list price of £6024.18.

Nemox Gelato 5+5K Twin Crea

Nemox Gelato 5+5K FPMX0399

 

The Nemox Gelato 5+5K Twin Crea is our largest and most expensive floorstanding gelato maker. Similarly to the 6K model, the Twin Crea’s functions are controlled by advanced software and it has the same four production programs (Gelato Classico, SemiSoft Ice Cream, Granita, and Shock Freezing). It features the magnetic safety device, a stainless steel blade with adjustable scrapers, a large opening for inserting ingredients, and an optional paddle for granita processing.
The unit is a real powerhouse and is ideal for large, busy establishments as it has an easy to clean drain valve and can accommodate up to 1.75 + 1.75 litres of ingredients. It takes around 15 minutes per batch and produces about 14 litres per hour. The unit’s list price is £6425.18.

Calculate your margin and ROI

Ice-cream-Calculator

 

These Gelato makers produce exceptional quality gelato and ice cream which will no doubt impress your customers and have them coming back for more again and again. Very healthy margins can be made and although they are top of the range machines, it doesn’t take long for them to pay for themselves. For this reason, we have created our new Ice Cream Margin & Return On Investment Calculator.
All you need to do to use the calculator is enter in your chosen ingredients, the container size, the container price, and the amount of mixture used, and the Calculator will tell you what your profit margin will be in advance.

Additionally, it will determine exactly how many sales you will need to make at this rate in order to recoup your investment. Judging by how fast gelato tends to sell, we estimate that it will only be a matter of days or weeks at the most, before your gelato maker has completely paid for itself.
So if you would like to find out more about our Gelato machines and how they can help to entice more customers into your establishment, please feel free to email sales@mitchellcooper.co.uk or call us on +44 (0)1825 765 511.
In the meantime, why not have a go with our Ice Cream Margin & Return On Investment Calculator and discover how you could be both saving and making money at the same time.

5 Of The Healthiest Juices Imaginable

The juicing fad is well and truly upon us with celebrities like Miranda Kerr, Emily Blunt and Jennifer Aniston all swearing by the stuff. Juice can give your body an energy boost, it can improve your skin and help you lose weight. So far, it’s the classic fad diet story, but there is a real feeling that this one is going to stick around. With all the sugars, fats and other bad things we put into our body, we really do need a steady source of nutrients and vitamins, and juice is a great way of quickly and easily getting them into our system.

There’s a fair bit of science that goes behind why juice is so good for you, but the basic explanation is that by drinking fruit and vegetables in liquid form you are able to easily digest all of the nutrients, seeing as they are now free of the usual fibre that slows down the digestion process. The only thing you need to know now is what should you put into your juice or smoothie, so here’s five of Bonzer’s favourites.

Pineapple Detox

Pineapple is great for detoxifying the liver. As it’s full of fibre when eaten naturally, it can take a while to digest, but in a juice with some celery and ginger it’s the king of detox and a real boost for the digestive system, making it recommended for anyone who suffers from bloating or IBS. It’s also great for joints and bones, as well as for improving circulation.

If you find it hard to find pineapples or don’t particularly like them then a whole grapefruit or fresh lemon or lime juice can be used in its place.

To make the juice simply prepare the pineapple by slicing off the ends, followed by slicing off the skin and cutting out any spiky brown dots – known as ‘eyes’. Then chop all the ingredients into decent-sized chunks and throw them into your blender or masticator. If the smoothie is too thick to blend just add a small amount of water.

½ large ripe pineapple
2 celery stalks, plus leaves to garnish
2.5cm fresh root ginger

pineapple-juiceWake-Up Juice

There are many juice recipes intended to give you an early morning boost, but few are as good as this one. This one is packed full of nutrients and is great for skin health – thanks to the spinach, mango and spirulina – and boosting the immune system. This is largely down to the coconut water, which contains a natural antiviral called lauric acid, and the linseeds, which are a wonderful anti-inflammatory.

If you don’t like spinach in your juice you could try adding combinations of avocado, celery, parsley or cucumber instead.

To make the juice simply chop all of the ingredients, removing the stones from the nectarine and mango, into fairly large pieces and blend in a juicer.

handful of spinach leaves
1 nectarine
½ mango
125ml water
250ml coconut water
1 tbsp ground linseeds
1 tsp spirulina

green-smoothieCalifornia Cleanse

This is another great juice for detoxifying the body, as well as giving it a boost of energy despite having a very low calorie count. Celery and carrots are great for the body, the former great for reducing pain while the latter is known to improve skin and eye health. Along with nitrate-heavy beetroot – a natural cleanser – and the digestive powers of fennel you will feel tip-top after taking this one for a few days.

Directions are simple to make this one. Just chuck everything into the blender – though you might want to give everything a quick wash first – and then blend for around 30 seconds until all of the ingredients have mixed.

2 carrots
2 celery sticks
1 small beetroot
½ fennel
½ apple (cored, if desired)
3 parsley sprigs
8 ice cubes

The Cold Buster

If you are prone to getting colds and flu – or are currently suffering from those conditions – then give this one a try. It will give your immune system a heavy boost. The berries here are great for circulation and full of nutrients, the lemon juice will give you a hit of vitamin C and the banana will regulate blood pressure, with the pak choi (pictured below) offering a good source of nitrates.

Pak choiTo serve simply blend all ingredients together in a juicer.

NB: If you like to have a constant supply of lemon or lime juice to help build up your immune system, think about buying a Bonzer Citrus Juicer.

1 bunch pak choi (or use spinach or kale if pak choi is hard to find)
1 banana
125g frozen raspberries
125g frozen blueberries
350ml water
Lemon or lime juice

Morning Choco Smoothie

If nothing yet has sounded that palatable we are sure you’ll get behind this last one. Using milk as a base – though we recommend trying soy milk or nut milk instead for a healthier option – this one is great for joints and bones, the heart and circulation, and can even help with anxiety.

Nut milks like almond milk and cashew milk are great alternatives to standard milk and are ridiculously easy to make. To make your own nut milk just blitz 600ml water with 200g nuts and you’re done. It can even taste good in a cup of tea and could be a good alternative if you suffer from IBS and other stomach problems which milk can sometimes exacerbate.

To make the smoothie just blend all ingredients together in the juicer.

250ml milk, soy milk, almond milk or cashew milk
1 banana
2 tablespoons cacao
2 teaspoons honey

Getting A Juicer

If that’s got you in the mood for buying a juicer then have a look at the high-quality juicers we offer at Bonzer:

Omega Masticating Juicer: Available from bonzer.co.uk/omega-masticating-juicer/en

omega-juicer-masticatorOmega Food and Bar Blender (Available from bonzer.co.uk/1-hp-food-bar-blender/en)

omega-300-blenderOmega Vertical Juicer (Available from bonzer.co.uk/omega-vertical-juicer/en)

omega-3hp-blender

How To Make The Perfect Easy Valentine’s Day Meal For Two

Red heart and kitchen cooking utensil on stainless steel rack. Copy space.

February has finally arrived and with it comes the annual excitement and mild anxiety of preparing for Valentine’s Day! Why not show your other half how much you care, by creating your very own valentine masterpiece?

Here at Bonzer, we believe in keeping things simple and of high quality, so we have done the hard work for you and compiled our guide on how to make the perfect easy Valentine’s Day dinner. So why not impress your other half by creating this simple yet stylish meal? You can always say you thought it up – we promise we won’t tell!

Our Valentine’s Day menu is as follows:

Rose-scented Champagne cocktail

Scallops with chorizo

Filet mignon with red wine sauce

Mocha fondant chocolate puddings

So, if you’re appetite has been whetted and you’ve got your kitchen tools at the ready, let’s get down to making this romantic meal for two.

Rose-scented Champagne cocktail

Ingredients:

  • Dry rosé Champagne
  • Rose-scented vodka
  • Rose petals
  • 2 Demerara sugar cubes

Directions:

The first step is to decide how much you love your partner! If you are truly devoted, you might like to create the rose-scented vodka yourself, but if you don’t have the time it can be easily purchased. To make it yourself, take the petals from around three roses (you should already have these if you’re a valentine pro!), put them into a bottle of vodka and leave in a dark place for as many days as you have available.

  1. Add 1 Demerara sugar cube into a Champagne glass.
  2. Add 1 tsp rose-scented vodka.
  3. Pour in the dry rosé Champagne to suit and stir and crush the sugar with a mixing spoon.
  4. Garnish with rose petals.

You don’t even need a cocktail shaker for this one. See, we said this would be simple! Now let’s move up a level.

Scallops with chorizo

Ingredients:

  • 200g scallops
  • 50g of chorizo sausage
  • Juice of a quarter of a lemon
  • 2 tbsp chopped parsley

Directions:

  1. Cut the chorizo into 2-3mm slices.
  2. Heat a heavy frying pan and dry-fry the chorizo on a medium heat for 2 minutes.
  3. Place the chorizo to one side and fry the scallops in the same pan for 1 minute each side.
  4. Add the chorizo to the pan, squeeze the lemon juice with a lemon squeezer, then cook for a few seconds and serve.

Very quick and easy to prepare and thoroughly mouth-watering. Next, let’s move on to the main course.

Filet mignon with red wine reduction

Ingredients:

  • 2 filet mignon steaks – up to 2 inches thick
  • Canola oil
  • 4 tbsp butter
  • 2 glasses of red wine
  • Salt and black pepper

Directions:

Tip: You may have bought pre-cut filet mignon medallions from your butcher, but if you have the whole tenderloin, you can butterly it first and create heart shaped medallions if you’re feeling particularly romantic! Also, aim to cook with a wine that you both enjoy to drink. It is Valentine’s Day after all, so treat yourselves!

  1. Trim the filet mignon steaks.
  2. Once at room temperature, dry the meat with paper towels, coat with oil and then add salt.
  3. Heat 2 tbsp of oil in a frying pan on high heat, for about a minute.
  4. Place the steaks in the pan and reduce the heat down to a medium setting.
  5. Sear the steaks for between 3-6 minutes, depending on their thickness (2 inches plus is thick).
  6. Turn them over and cook for another 2-5 minutes, depending on how well you like your steak done.
  7. Remove from the pan, loosely place in tin foil and allow to rest while you make the sauce.
  8. Pour the wine into the frying pan and turn the heat up to high.
  9. Heat for about 10 minutes until about 75% of it has been reduced.
  10. Pour the juice from the steaks into the pan with the wine.
  11. Turn off the heat and allow to rest.
  12. When the wine has stopped bubbling, slowly add the butter until melted.
  13. Add salt and black pepper to taste.
  14. Serve the sauce with the steak and your own choice of vegetable accompaniments.

That was easy, if slightly more complex. Finally, let’s tackle the dessert.

Mocha fondant chocolate puddings

Ingredients:

  • 50g dark chocolate (ideally over 70% cocoa solids)
  • 1 tsp good quality instant coffee
  • 2 eggs
  • 50g butter
  • 75g golden caster sugar
  • 25g sifted plain flour

Directions:

  1. Weigh out your ingredients.
  2. Butter 3 small metal moulds and line the bottoms with a circle of parchment.
  3. Dissolve the coffee in 1 tsp of boiling water and allow to cool.
  4. Break the chocolate into small pieces and melt in a pan with the butter.
  5. Beat the eggs and sugar in a blender, until you have a thick, foamy mix, 3 times its original size.
  6. Add the chocolate and coffee to the egg and sugar mix and whisk together briefly.
  7. Sieve the flour and briefly beat until mixed.
  8. Put the moulds onto a baking sheet and pour in the mixture (not quite to their top).
  9. Place the baking sheet in the centre of a preheated oven at 200°C/gas mark 6 (180°C for a fan-assisted oven) and cook for around 8 minutes until they are set and easily removable.
  10. Remove from the oven and allow to cool for 5 minutes, before carefully serving.
  11. Serve with whipped cream, ice cream or your favourite accompaniment of choice!

As you may have noticed, the above dessert recipe serves three, but these are so good, we’re sure you’ll want to cuddle up and share the third with your loved one anyway.

If you’re after a few interesting drinks to serve during the evening you should also check out our Valentine’s Day Cocktail Guide, a great accompaniment to our Valentine’s Meal.

Should you require any baking equipment, bar equipment or kitchen utensils, we have all the professional kitchen equipment you need to create a Valentine’s Day hit.

So, if you would like to buy some cooking equipment for your valentine meal, or if you have any questions for us, please email us or call us on 01825 765 511.

If you found this article helpful, you might like to view our other recent articles:

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5 British Food and Drink Classics

British food and drink is on the up. Famous chefs like Heston Blumenthal, Jamie Oliver and Gordon Ramsay have helped make fish and chips and bangers and mash fashionable again, helped by TV programmes like The Great British Bake-Off and Great British Menu, as well as a switch that many people are making to local food production.

A similar thing is also happening to the drinks industry. British-produced real ale and cider have come into their own as consumer tastes change, and there has also been a rise in classic cocktails like Old Fashioned and Pimms, which are often made with purely British spirits and ingredients.

At Bonzer we are proud of our British heritage and of producing almost all of our products in the UK – in fact, 95% of our products are made in the UK – and so we thought we’d celebrate this fact by sharing five of our favourite British food and drink recipes, and also offering a few novel twists on age-old formulas.

Fish and Chips

It doesn’t get more quintessentially British than fish and chips. Consisting of battered cod, haddock or plaice (though many other types of white fish can be used) and deep-fried chips, and served with salt and vinegar, as well as options like tartar sauce, mushy peas or even curry sauce or gravy (depending on how far north you are), fish and chips is still one of the nation’s favourite dishes and the only real British contender to Indian and Chinese in the world of the takeaway.

Making fish and chips is traditionally simple. Place fish fillet in batter, peel and chop spuds, and then deep-fry the two until crispy. However, there are increasingly more and more variations with restaurants claiming to have the perfect batter or the best chips. One of the most prominent fish and chips restaurants in London is The Sea Shell of Lisson Grove who take pleasure in listing their detailed method of making the dish before charging between £14.95 and £32.50 for the pleasure of eating it.

One of the methods we also like is Heston Blumenthal’s version from his In Search of Perfection program. Here, he creates a special batter using vodka, ale and honey, but then puts the batter into a soda siphon (a Soda Splash could be used here) which gives it extra bubbles. The fish is floured and placed into the batter. At the same time he uses a triple-cooking method for his chips (great if you’re patient!) and serves the whole lot with mushy peas and lemon slices. You can watch the whole video here, a great way to make a British classic:

Beef Wellington

It would be nice to have a little history of the beef wellington here, it does after all have one of the grandest names on this list. However, its past seems somewhat sketchy. There are accounts that the dish was named after Arthur Wellesley, 1st Duke of Wellington, due to his love of beef, truffles, mushrooms, madeira wine and pastry, but most of these appear to be hearsay, people creating a backstory based on the dish’s name, rather than it’s actual origins. The other less glamorous origin story that gets knocked about is that it’s named after a Wellington boot. It’s no wonder that people felt the need to invent the Duke of Wellington story!

The recipe for making a beef wellington is surprisingly simple, though with many of the dishes here there are plenty of variations that can be tried. Essentially, the dish starts with a good piece of beef fillet, which is covered in mushroom puree (this is an essential element of an authentic beef wellington). Some chefs, including Gordon Ramsay, then cover the beef and mushroom with ham. Others, especially the purists, will instead cover the whole thing with a crepe to stop the juices from the meat leaking into the pastry, which leads us onto the final step, which is to cover the whole thing with pastry and put it in the oven. It really couldn’t be simpler.

beef-wellington

One interesting innovation that can ensure you have a perfectly cooked beef wellington is to use a Sous Vide to cook the beef fillet first. This will ensure that the fillet is perfectly cooked all the way through. The Scrumulous blog shows one way that this can be done. They cook the fillet exactly to their tastes before coating it with mushrooms and parma ham. They then freeze the meat to ensure that once they put in in the pastry and cook it in the oven they are not going to over-cook the meat. A great idea!

Toad In The Hole

Whoever decided to call this dish “toad in the hole” has no doubt put a few people off along the way, but whoever has tried it can attest that this is one of the best comfort foods that Britain can call its own. This dish is simply sausages cooked in Yorkshire pudding batter, and is normally served with onion gravy, vegetables and potatoes (especially of the mashed variety). It is very easy to make.

toad-in-the-hole

Start by preparing your Yorkshire pudding batter by putting eggs, flour, milk and salt into a blender. Then, you will need to roast your sausages in a little oil for around 15 minutes. Use a frying pan or baking tray for this. After 15 minutes, ensure that there is still oil in the pan and then add the batter to the mix. Leave it in the oven for roughly another 40 minutes and you will have perfect Toad In The Hole.

Cottage Pie

Cottage Pie and Shepherd’s Pie are two British staples, dishes that can be made quickly and easily and which are guaranteed to quench your hunger. Cottage pie is historically the first dish to have emerged. When potatoes first came to Britain and were being marketed as cheap sustenance, the cottage pie came into its own as a way of using leftover meat that was thinned out with gravy and cooked in the oven with a potato top. The term “cottage” was a signifier that this was a dish for modest families who lived in cottages. The Shepherd’s Pie came into use later but was essentially the same dish, oven-cooked beef or mutton in gravy with a potato crust. These days we’ve decided to split the terms, with cottage pie signifying a beef dish and shepherd’s pie taking lamb. It’s worked out quite well really.

Granville_Island_Market_-_Shepherds_pie

Making a cottage or shepherd’s pie is quite simple. Fry the beef or lamb in a pan with vegetables such as carrots, onions, celery, whatever you’d use to make a good stew. Add stock, as well as wine and any herbs that you may like, and then keep cooking for a while to get a good “meat and gravy” consistency. At the same time you should be cooking some potatoes. Once they’re soft give them a mash and then you’re ready to assemble your pie. Simply place the meat mixture in the bottom of a casserole dish and then place the potato dish on top of it. That’s it. You’re done. However, there is one twist to this recipe that we thoroughly recommend.

One way that you can really cause a storm with your pie is by choosing a good stewing meat and slow-cooking it. For this, we would recommended shin of beef or even shoulder of lamb. Place the piece of meat in a sous vide with herbs and garlic and then cook per the instructions (times can vary depending on weight and temperature, but a time of 12 hours at 82°C may be about correct for a shin of beef here). Once this is done you’ll find yourself with one of the best pieces of meat you’ll have ever tasted. To incorporate it into your dish simply follow the instructions above but instead of frying the meat simply create your gravy with all the other ingredients and then flake the meat into the sauce before assembling your pie. Delicious!

Gin and Tonic

The humble gin and tonic has its roots in the British military and their time in India. In the early 19th century British soldiers based in India would drink a rudimentary version of gin and tonic to prevent malaria. It had been discovered in the 18th century that quinine could be used to prevent and treat malaria. However, the taste was so bitter that the soldiers started adding gin (which was given to the soldiers as one of their rations), water, sugar and lime to it to make it drinkable. Tonic water, which was the mixture of water and quinine, got its name due to the fact that it was a tonic for malaria. The kind of tonic water that you find in the shops these days features far less quinine and is far less bitter to drink.

A good gin and tonic can be made simply by pouring a quality brand gin and a good tonic over ice in a highball glass, before running a lime around the rim of the glass and giving it a quick squeeze before placing it in the glass. Give the flavours a quick stir with a Bonzer bar spoon to finish the drink.

Gin and Tonic

However, there are some good variations that can be made to the gin and tonic to make it a bit more interesting. One of our favourites is to infuse it with liquorice – as described on the Great British Chefs website. To make the drink, follow the normal gin and tonic recipe but add 10 drops of liquorice bitters with the gin and tonic, as well as a liquorice root to serve, and you’re good to go with this surprisingly good take on a British classic.

If you’d like to find out more about Bonzer’s history, which started in 1879 with our first factory, please take a look at our company timeline.