Terrines by France’s world-leading makers Rougie provide a true slice of luxury.
Aside from flavour, it could be argued that the beauty of a good terrine is the way in which it spans the culinary spectrum by being satisfyingly rustic and honest yet with and air of elegance and sophistication.
A well-made terrine has, appropriately enough for a native dish of France, a certain ‘je ne sais quoi’, delivered via the simple but brilliant alchemy of pork fat, game, forcemeat and spices, a taste true of the earth that can be elevated to sublime heights by using the right, high-quality meats alongside a palette of carefully chosen companion ingredients, whether it be fruit, herbs, wild mushrooms or chestnuts, Champagne or Armagnac.
Perfect as a light lunch, an evening starter, or as part of a buffet, a good terrine makes a welcome addition to any menu, and can be served hot or cold with little more necessary accompaniment than good toast and cornichons or a crisp green salad.
How to give your roast potatoes that perfect golden crunch this Christmas.
Potatoes may be the most humble of ingredients, but getting them done right can make or break the most elaborate roast. Forget the turkey trimmings or the hours spent constructing the Beef Wellington, if the roasties alongside aren’t perfectly crisp and golden the platter’s a let down.
Sense & Sensuality
Why we recommend Veliche™ Gourmet for professional confectioners and pâtissiers
Why we recommend Veliche™ Gourmet as the premium chocolate for professional confectioners and pâtissiers.
With a catering supply inventory now encompassing several thousand items, from antipasti to antibacterial sanitiser, it’s sometimes easy to forget that Maws began life by supplying just one product; chocolate.
However, the specialist, premium quality chocolate that we supply exclusively to some of the UK’s most talented confectioners and patisserie chefs provided the cornerstone for creating the Maws of today, and we firmly believe that both the range of specialist patisserie products and expertise we’ve accumulated in this field over the last 30 years, allows us to offer a unique service, unmatched by many other whole food sales companies.
Vegan ‘ice cream’ just keeps getting better - now it even comes with added health benefits.
Firstly excuse the forthcoming inverted commas, but if it looks like ice cream and tastes like ice cream but its vegan, then legally and technically it’s a frozen desert. The term ice cream remains jealously guarded by the dairy industry; just ask Unilever the multinational consumer goods giant, who earlier this year had to market the newly launched vegan version their best-selling Magnum ice cream as a ‘velvety plant-based product’ providing ‘a creamy experience without the need for dairy’.
These professional quality gravies and stocks are perfect for warming up winter menus.
As most professionals working within the catering industry will be glad to tell you, good gravy and stock is a cornerstone of the kitchen. From a thick, glossy gravy poured over a beautifully roasted joint to a clear reduced jus packed with condensed flavour, they’re the culinary staples that makes the simplest dishes sing.
To be clear (and there’s no pun intended here), stock is the juice made by gently boiling down the left over carcass of meat, fish or shellfish, most often with the addition of some appropriate aromatics. A good stock should contain enough collagen from the slowly simmered bones have imbued it with some natural thickness and delicate gloss. A broth (commonly known as bullion in French cuisine) is similar to a stock but is cooked faster, and often uses vegetables rather than meat, or a combination of both.
Blackthorn Sea Salt
Available in 120g & 240g Retail Boxes and 1.4KG Catering Tubs
Blackthorn Master Salter Gregorie has lived and breathed salt since day 1 as his family has been involved in all things salt for 5 generations.
By an uncanny twist of fate, just as Ayrshire’s last remaining salt pans were becoming redundant, Gregorie’s great, great grandfather founded his family business. They soon became the UK specialists in all things salt. A helpful background for Gregorie when finally, in 2019, he was able to realise his long-held dream to reignite Scottish salt-making on the Ayrshire coast and Blackthorn Salt was born.
It was not a simple journey though, Gregorie came across the impressive graduation towers in Poland and Germany back in 2007. Although those thorn towers haven’t produced any food salt for over 50 years, Gregorie was inspired by the practicality, naturalness and beauty of the process.
What you choose to serve can have a dramatic effect on warm summer days
In weather like this it certainly doesn’t hurt to take a few dietary tips from our neighbours in warmer countries bordering Mediterranean, not to mention the advice of some nutritionists who’ve recently compiled a ‘does and don’ts’ list of what to enjoy and what to avoid on your plate when things get hot.
According to experts, tucking into watermelon, turmeric and reducing the carbohydrates and protein in your diet are all sure-fire ways to create dishes that help customers beat the heat.
Introducing some of our favourite herb and spice mixes for perfectly seasoning the summer season.
At Maws we stock a truly comprehensive array of over 150 different dried herbs and spices cultivated and collected from every corner of the globe, not to mention classic blends, from Herbs du Provence to Garam Masala.
As we mentioned in our previous blog, pre-making your favourite spice mixes is great way to save precious time in a commercial kitchen, and we’d like to share some more unusual blends from around the culinary world, all of which we’re convinced will become ‘go-to’ summertime staples whether you’re grilling or stewing, marinating or barbecuing.
Ras el Hanout
Our tasty toppings and scrumptious sides promise burger success on the barbecue
As the mercury keeps rising we thought we’d take a moment in the shade to remind you of our extensive array of tasty toppings and scrumptious sides, all guaranteed to ensure burger success on the barbecue this summer.
The first decent English summer in years seems set for weeks to come, and if the St George’s Cross colour schemes of scorched flesh and strap-marks aren’t providing sufficient confirmation of the unprecedented warmth, there’s also a definite scent of wood-smoke in the air, as a host of pubs and restaurants take service al-fresco by firing up the barbecue.
A proper cream tea is one of summer’s indispensable indulgences, and Maws are pleased to provide every mouth-watering component; from crumbly scones, sticky fruit jam, and lashings of clotted cream to a perfectly brewed pot of tea.
It’s hard to believe weren’t always a nation of tea-drinkers, but until Catherine of Braganza arrived from Portugal with a casket of tea to marry Charles II in 1662, and established a ‘tea court’ for her noble ladies, the ‘Chinese drink’ as Samuel Pepys described it two years earlier, had been virtually ignored in Britain since the first green variety had arrived from Japan via The Dutch East India Co. in 1610.
Today we consume 60.2 billion cups annually (making us the third largest tea-drinking nation, just behind Turkey and The Irish Republic). Moreover, since being adopted by Lady Bedford in 1830 the English tradition of ‘Afternoon Tea’, to fill the peckish gap between lunch and supper, has become a cultural institution recognised around the world. And when it comes to proper, greedily indulgent afternoon tea, many of us would argue against the finger sandwiches and candy-coloured macaroons, preferring to cut straight to the main event of fruit scones, jam and cream.