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.

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:

Valentine’s Day Cocktail Guide

5 Bonzer Products We’re Looking Forward To In 2015

Year In Review: Bonzer’s Highlights Of 2014

5 Bonzer Products We’re Looking Forward To In 2015

Recently we looked at some of the products that made a big impact in 2014. Now, we want to look forward and take a look at the products that we’re most excited about in 2015, including brand new ranges (PressDome, Nemox Gelato) and fresh versions of classic products (Bonzer Heritage Barware, Bonzer Portioners). So, without further ado, here are five Bonzer products to keep an eye out for over the next 12 months:

1. Bonzer Heritage Barware

We are always looking to build on our range of barware products. In 2014 we released four brand new Barware Kits as well as unique items like the Coolbar Glass Froster, Aladin 007 Cocktail Smoker and Ice Ball Mould. In 2015 we are going to start the year by launching our Heritage Barware range in April. The range will consist of four strainers and will take its design influence from previous and current Bonzer barware products, offering a uniform appearance and shared handle design. They will be packaged in craft cartons with large black images of the products printed on the front.

Here’s a sneak peek of the range:

 The Heritage Range Stainless Steel2. Pac ‘n’ Vac Storage Containers

Fresh from winning the Food Preparation Equipment Award at last year’s The Caterer’s Product Excellence Awards, we are expecting a big year for our Pac ‘n’ Vac range of vacuum storage containers. Available in a variety of sizes and guaranteed to keep your food fresh for longer, the containers are being picked up by customers both UK and overseas, with recent new fans including The Restaurant Group (Frankie & Benny’s / Garfunkel’s) adding them to their kitchens.

pac-n-vac-storage-containers

3. Nemox Gelato

We exclusively launched the Nemox Gelato in the UK last year and are very happy to see its popularity grow. Dubbed “the ice cream machine of the future”, it’s a product that can deliver artisan-crafted ice cream for even the most discerning of diners.

nemox-gelato-6k

4. Bonzer PressDome

The Bonzer PressDome is a brand new product for 2015. A range of vacuum lid covers that form a strong seal to retain both freshness and heat. They are proving extremely popular in the healthcare industry, with both hospitals and care homes seeing how they help them deliver better quality food.

pressdome

5. Bonzer Portioners

More and more businesses in the bar and catering industries are looking at portion control as a way of reducing costs. This is one area where we were ahead of the curve. Our Portioners have been around for some time now, and offer a great way for catering businesses to reduce costs by using measured portions.

In May we will be launching a new range of Portioners to complement our current range.

portioners

Stay In Touch

If you’d like to keep up-to-date with Bonzer please subscribe to our blog by clicking Follow at the top of this page.

Year In Review: Bonzer’s Highlights of 2014

2014 was a great year for Bonzer and our parent company, Mitchell & Cooper. We launched new products such as the Nemox Gelato “ice cream machine of the future”, Coolbar Glass Froster and Pac ‘n’ Vac vacuum storage containers, discovered one of our Can Openers made a trip to Antarctica 70 years ago, built on product ranges like our Bar Kits and Juicers, and continued to build our reputation as an innovative British manufacturer of quality bar and catering products.

Here are five of our highlights from 2014:

pacnvac-winner

1. Pac ‘n’ Vac Containers

In December our Pac ‘n’ Vac Containers won the Food Preparation Equipment award at The Caterer’s annual Product Excellence Awards. Our containers use a unique vacuum valve which allows them to safely store food for up to five times as long as regular storage in a refrigerator. The Pac ‘n’ Vac Containers are available in a range of colours – to aid identification and prevent cross contamination, and a range of sizes – to fit a variety of foodstuffs depending on what you need them for!

You can read about the Pac ‘n Vac’s award win at thecaterer.com/articles/354392/2014-product-excellence-awards-winners-announced.

Find out more about our Pac ‘n’ Vac Containers at bonzer.co.uk/products/cookware-storage/pac-n-vac-gn-system-containers/en.

Bonzer Deluxe Cocktail Kit BSBQ0626

2. Bonzer Bar Kit

Our Bar Kit has become something of a perennial favourite. Our Classic kit – which includes essential bar tools such as a Hawthorne Strainer, Boston Shaker, jiggers, muddler, glass and the Bonzer Bar Spoon – sold well throughout the year, and led us to launch three new bar kits, the Premium, Deluxe and Elite, with each one featuring a different selection of bar tools designed for the requirements and personal preferences of a variety of mixologists and bar staff.

See some of our favourite bar tools, many of which are available in our Bar Kits in our post The Essential Bar Tools.

View our full range of Bar Kits at bonzer.co.uk/products/bar-wine/cocktail/bonzer-bar-kit/en

octnewlaunches-2-web

3. Excalibur Dehydrators

More and more chefs are beginning to see the benefits of using dehydrators to create interesting and unique recipes – you can see some of our suggestions on our blog and our Pinterest – and this has led to the Dehydrator’s popularity growing throughout the year, both with dealers and end users.

Excalibur’s stainless steel dehydrators – available in 5 tray and 9 tray versions – are suitable for the demands of commercial kitchens and are simple to clean. See our full range at bonzer.co.uk/products/food-preparation/food-dehydrators/en
bonzer-opener

4. Bonzer Can Opener

We launched our signature product, the Bonzer Can Opener, back in the 1930s and, thanks to its combination of British quality, price and the fact that it does what it says on the tin, it’s still our best-selling product. It was also shortlisted in the Food Preparation Category at the 2014 Product Excellence Awards, though the Bonzer Pac ‘n’ Vac Container went on to win.

We even had a nice surprise thanks to our oldest product earlier this year when a scientific researcher called us to let us know that one of our Can Openers had been found on an Antarctic base, where it had been installed some 70 years previously. The base has now been turned into a museum and visitor centre and we are very proud to say that our Can Opener is still present in the base, which has been restored to its former glory. You can read this story in full here.

The Bonzer Can Opener is available from bonzer.co.uk/products/food-preparation/bonzer-can-openers/en

bonzer-hexdome

5. Bonzer Cup Dispensers

Our range of Cup Dispensers – which includes our Hexdome (pictured above), Elevator Cup Dispensers and Gravity Cup Dispensers products – gained a strong market share, especially in the UK, where they were installed in many coffee stations wanting to offer quick service. Waitrose and Costa are two of the recent companies to start using Bonzer Cup Dispensers.

Our cup and lid dispensers are easy to clean, reuse and fit a variety of cup and lid sizes. Our Hexdome unit offers the complete solution, with both lid and cup dispensers as well as a professional finish.

Our full range of Bonzer Cup Dispensers are available from bonzer.co.uk/products/dispensers/en

5 Canned Foods You Won’t Believe Exist!

concept of healthy food

While most of us think of canning food as a cheap and durable method of food preservation, this hasn’t always been the case. Let’s be serious for a brief moment and take a quick look at the history of canning, before we tackle some of the more dubious canned contents that exist today!

The canning of food was first invented during the Napoleonic Wars, when the French Military offered up a prize of 12,000 francs to whoever could invent a new method of food preservation. The award went to Frenchman Nicholas Appert and his method of preserving food in glass jars, but due to their fragility, they were soon replaced with tin or wrought-iron canisters or ‘cans’. The canning process was slow and laborious, as every can had to made by hand, so they were actually something of a status symbol in the mid 19th century.

Ironically though, it was another 30 years before the can opener was invented! (Something which Bonzer have since perfected – in fact, one of our signature Bonzer Can Openers actually survived 70 years in the Antarctic!)

Canned food is expected to last from one to five years on average, though in reality it can often survive for much longer. In 1974, canned food from the steamboat The Bertrand, which sunk in the Missouri River in 1865 was retrieved and tested by the National Food Processors Association and was found to be perfectly edible.

So, canned food that is over a century old can still be safe to eat, but unfortunately some of the more recent specimens available may not share this claim. Here, we take a look at five canned foods that simply defy belief!

#5: Candwich

Candwich Peanut Butter and Grape Jelly

Image credit: This photo, “Candwich Peanut Butter and Grape Jelly” is copyright (c) 2011 theimpulsivebuy and made available under: https://creativecommons.org/licenses/by-sa/2.0/

Candwich – the canned sandwich. Yes. Really. We all know how difficult it can be to make a sandwich, so why waste your precious time pushing two bits of bread together, when you could simply open your Candwich instead? With classic fillings such as Peanut Butter & Grape Jelly or Honey BBQ Chicken, the Candwich attempts to fill a hole in the market and also your stomach. Unfortunately, it fails at both, is completely over-engineered and oh, did we forget to mention that once you open the can you actually still have to make the sandwich! Contents: a small hoagie roll, a packet of peanut butter, a packet of jelly, a plastic knife, a handi-wipe and a piece of ‘Laffy Taffy’. Ok then!

#4: Grant’s – Haggis Curry

HCUR12

For those few of you unfamiliar with the recipe for Haggis, it’s a traditional Scottish dish that is essentially a sheep’s minced vital organs lovingly served up within it’s stomach lining. But how can we improve on that? What can we put that inside? Ah yes, a can!

Grant’s offer up canned Haggis with a twist as this one is curried. In fact, that may not be bad thing. Anything to hide the smell of ‘Lamb lobes’ (45%)!

#3: Chris Godfrey – All In One

Can

Yep, that’s right. 12 courses in one can. Although to be fair, these dishes at least sound much more appetising than the other entries mentioned here. Innovative designer Chris Godfrey invented this canned creation so that ‘the average Joe can dine like royalty, without the washing up.’ So there’s no need for kitchen utensils here, all you have to do is recycle. The 12 course meal in a can contains the following (flattened) dishes:

  • A selection of local cheeses with sourdough bread
  • Pickled Kobe beef with charred strawberry
  • Ricotta ravioli with a soft egg yolk
  • Shitake mushroom topped with filled peppers
  • Halibut poached in truffle butter in a coconut crepe
  • Risotto foraged ramps, prosciutto and fresh parmesan
  • French onion soup with fresh thyme and gruyere cheese
  • Roast pork belly and celeriac root puree
  • Palate cleanser, pear ginger juice
  • Rib eye steak with grilled mustard greens
  • Crack pie with milk ice cream on a vanilla tuile
  • French canele with a malt barley and hazelnut latte

#2: Armour – Pork Brains In Milk Gravy

2508668811_871a5e1a1b_o (1) copy

Image credit: This photo, “Pork Brains In Mik Gravy” is copyright (c) 2008 num lok and made available under: https://creativecommons.org/licenses/by-nc-nd/2.0/

Pork brains anyone? Hmmm… no thanks. But wait, why didn’t you mention they come in milk gravy! Bring ‘em my way and make it snappy! These sumptuous slices of cerebellum are actually surprisingly expensive at around $25 for four cans, but the real cost however is to your health. With a cholesterol level that is over 1000% of your recommended daily allowance, you should technically only eat these about once every three years. Pigs might fly. We would recommend… never.

#1: Sweet Sue – Canned Whole Chicken (Without Giblets)

3468571595_e60c0a34a2_o copy

Image credit: This photo, “April2009 024” is copyright (c) 2009 Tracy O’Connor and made available under: https://creativecommons.org/licenses/by-nc-sa/2.0/

In at number one on our list of canned crimes against cuisine is the unbelievable Canned Whole Chicken (Without Giblets) from the commercial kitchens of Sweet Sue. On closer inspection though, it becomes obvious that Sue probably doesn’t deserve her name, as she spends her days squashing small chickens into jelly filled cans! In France, you can buy canned duck confit, which whilst a little odd, can be delicious. In America, you get this. Perhaps to improve the taste, they should have left the giblets in.

At first glance, it’s surprising that a 50 oz can apparently serves 15 people, but once you open it up you soon realise that’s actually rather generous. The real challenge is in finding 15 people with the courage to tuck in! If you have a very strong stomach and would like to see one brave/crazy man eat a whole can’s worth, then cautiously watch this video. (NOTE: You have been warned!)

So, as you can see there are many modern horrors that can be found frozen in time on your local supermarket shelves, but to be balanced, the canning of food can often be a very effective way of preserving food’s nutritious ingredients. Just be careful you don’t open a can of worms…

If you’re having a tough time breaking in to one of these canned catastrophes or perhaps you have more pleasant contents to consume, you might like to invest in one of our tried and tested Bonzer Can Openers. The industry standard for opening up a whole new world of culinary delights!

If you have any questions about this article, our products, or perhaps you know of even greater canning calamities, then please contact us via email or call us on 01825 765 511.

If you found this article engaging (if a little repulsive) you may like to read some of our other interesting posts. We promise they aren’t so difficult to digest:

Bonzer Christmas Cocktail Guide

5 British Food And Drink Classics

Bonzer Halloween Cocktail Guide