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As the nights grow lighter so do your menus. Make sure you have some light and flavourful dishes which will tempt customers who are looking to get in shape for summer.

Healthy oils can play a large part in ramping up the flavour stakes in low-fat dishes.  From a taste of the Mediterranean with oils infused with garlic, basil, chilli and lemon, to the deep, nutty flavours of walnut and toasted sesame, just a drop can make all the difference.

Spring your menus into shape

See Food and Eat It

As we head into spring and summer, fish and seafood make the perfect centrepiece for a host of starters and main courses.

For a tempting dish that’s packed full of vitamins and minerals, try a griddled or poached Atlantic salmon fillet served on a bed of lemon-infused spinach salad accompanied by a fragrant basil mayonnaise.

Finely chop a bunch of fresh basil leaves and add to some creamy mayonnaise, along with a drop of lemon-infused oil and a sprinkle of salt, and refrigerate.

Meanwhile, bake seasoned potato chunks in a drizzle of garlic oil until brown and crispy and dress spinach leaves, quartered cherry tomatoes, diced cucumber, sliced avocado and red onion with a small amount of the lemon oil and a sprinkle of white balsamic vinegar.

Lightly season fish on both sides with garlic-infused oil and griddle skin-side down on a medium heat. When skin is brown and crispy, turn the salmon over and continue cooking until it turns a paler pink on the sides.

Serve with the salmon on top of the spinach salad. Toss the potatoes through the salad at the last minute to retain crispiness and top with a dollop of the fragrant basil mayonnaise and a sprinkle of pine nuts.

Read our full recipe here.

Spring starters and salads

A creamy risotto using white wine, infused Prep Premium Garlic Oil and tangy parmesan cheese topped with fresh scallops is an appealing dish that can be either a satisfying starter or delicious main course.

Fry finely chopped shallots in butter and add Arborio rice. Pour in white wine, cook until evaporated and then add hot fish stock a ladleful at a time, stirring constantly, until the liquid has disappeared. Stir in roe butter, grated parmesan and garlic-infused oil and cook while searing scallops in a pan until golden brown. Blanch Hispi cabbage, cut out six circles and fry in oil until crisp. Serve the risotto garnished with the crispy cabbage and the scallops for a show stopping seafood dish.

A Brazilian Salpicão salad is a light and delicious main course for the spring and summer months, combining garlic chicken, crispy fried potatoes, blanched green beans and carrots with a lemon oil-infused mayonnaise.

See here for a full recipe!

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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