To test McCain Simply Mash as versatile ingredient, McCain Foodservice got in touch with food development chef Steve Walpole, and asked him to use it to come up with two free-from menu ideas. It’s safe to say that at first, Steve was a little sceptical.
Having worked across various sectors in the catering industry, Steve knows all too well the challenges kitchens can face when catering to free-from customers. However, Steve thinks he’s found a solution in Simply Mash. “It can be easy to get caught up trying to source obscure substitute ingredients to achieve free-from status but the answer is often right in front of you. Mash is a great substitute for wheat flour as it provides a lot of structure. Using Simply Mash was also a great way of delivering greater consistency and guaranteed quality for clients, many of which need to replicate a high standard end product across multiple sites.”
The versatility of the ingredient also proved a big draw for Steve, who put it to use in both a dessert and main menu item. “I’ve used it with polenta to create some fantastic nut and gluten free chocolate brownies and served with a chocolate orange sauce. Potato is also a fantastic vehicle to get flavour into so I’ve used it as the base for street food style spicy potato balls.”
“I was amazed, but in hindsight perhaps I shouldn’t have been. It seems Simply Mash could be a bit of a secret ingredient when trying to deliver free-from menus.”
To find out how McCain Simply Mash could help hospital caterers and kitchens anywhere create free-from menus, and watch Steve using the mash, head here to the McCain Foodservice site.