Monthly Archives

March 2017

Your trusted avocado supplier

By | Growers, Customers | No Comments

With this fruit becoming increasingly popular around the globe, it is important for avocado customers to find a reliable supplier. The United Kingdom is predicting a 30% growth in consumption this year, and the rest of Europe, particularly Eastern Europe looks to mirror this trend.
Rush has been involved in exotics, especially avocados, sweet potatoes, seedless watermelons and pomelos for many years, and so have great experience in transporting these fruits and vegetables around the globe. The Group’s network of international offices enables them to offer ‘on the ground’ support to both their avocado growers and customers, so ensuring the supply chain runs as smoothly as possible, however great the demand.
Rush is currently importing containers of Greenskin and Hass varieties from Africa and South America, and ripening them in the UK for the retail, wholesale and processing markets.

Please contact Nat Bacon to discuss all your avocado needs.

A profitable home for your organic carrots

By | Growers | No Comments

Rush Group has a reputation for finding a successful home for their farmers’ crops and organic carrots are no exception.The Group has a large number of customers throughout Europe who are hungry for organic carrots for both packing and processing.

Rush Group is interested in organic carrots that meet the following criteria:

Size: Uncalibrated
Packaging: Jumbo Bags or loose in bulk
Time Period: March – April
Specification: Washed

So if your organic carrots meet these criteria and you are keen to gain exposure to a wider European market, please contact Tom Ebdon today

 

A profitable home for your organic beetroot

By | Growers | No Comments

Rush Group has a reputation for finding a successful home for their farmers’ crops and organic beetroot is no exception.The Group has a large number of customers throughout Europe who are hungry for organic beetroot for both packing and processing.
Rush Group is interested in organic beetroot that meets the following criteria:

Size: 40mm, 40-85mm & 80+mm

Packing: Jumbo bags or loose in bulk

Time period: Now- end of March

Specification: Raw/unwashed

So if your organic beetroot meets this criteria and you are keen to gain exposure to a wider European market, please contact Tom Ebdon today

Celeriac and Fennel Soup with Orange Zest

By | Growers, Customers | No Comments

Serves 4

Ingredients
30g butter
1 tbsp olive oil
4 shallots
1/4 large celeriac (about 250g, untrimmed), peeled and cubed
3 large fennel bulbs (about 750g), trimmed and sliced (feathery fronds reserved)
Finely grated zest of 1 orange
500ml vegetable stock
Salt and pepper
4-6 tbsp crème fraîche

Method
Heat butter and oil in a large saucepan over a medium heat. Add shallots and sweat gently for a few minutes. Add the celeriac and fennel, stir well, then cover for about 10 minutes.

Add the orange zest, stock and season. Bring to the boil, then simmer for about 15 minutes until veg is tender.

Purée the soup in a blender until completely smooth, adding a touch more stock to loosen the consistency if necessary.

Reheat the soup if necessary, check seasoning, serve with crème fraîche and fennel fronds.

Roasted Organic Beetroot Soup with Horseradish Cream

By | Growers, Corporate | No Comments

Serves 4-6

Ingredients
1kg organic beetroot
4 garlic cloves (unpeeled), bashed
2-3 sprigs of thyme
1 bay leaf
3 tbs olive oil
1 litre vegetable stock
Salt and pepper

For Horseradish Cream
3-4cm piece of fresh horseradish, peeled and freshly grated
200ml soured cream

To Finish
Dill fronds

Method

Preheat oven to 200°C/Gas Mark 6
Scrub whole beetroot. Place them in a roasting tin and scatter with garlic, thyme and bay leaf, trickle with oil and season. With your hands, mix everything together, so that everything is well coated. Pour a glass of water into the tin and cover tightly with foil. Roast for about an hour, or until the beetroot are tender.

While beetroot are roasting, make the horseradish cream: in a bowl, mix the grated horesradish with the soured cream.

Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub of skins. Roughly chop the beetroot.

Squeeze the soft garic from the ksins and place them in a blender with the beetroot. Process with emough stck to make a smooth purée, then transfer to a saucepan and thin with further with stock to get the texture you like.

Heat through, over a medium heat, till thoroughly hot. Test seasoning, pour into bowl with horesrdish cream and dill fronds.

Malaysian Tomatoes in Dubai

By | Uncategorized | No Comments

Malaysian tomatoes are now firmly established as a must have item on the supermarket shelves in Dubai. They are found in all the major outlets such as Spinneys, Carrefour, Union Corp and even Choithrams Online store.

The quality of the Malaysian tomatoes, with its crunchy texture, sweet and sour taste, goes very well with Middle-Eastern cooking and especially for salsa and salads. Aesthetically, they look much better than tomatoes from India, Morocco, Tunisia and Oman. For supermarkets, the main advantage is its longer shelf life compared to the others.

The tomatoes are grown in Cameron Highlands, where the altitude is around 1,200m above sea level. The temperature is cooler here and with 10 hours of sunshine, it created a perfect environment for tomatoes to flourish.

The first shipments of Malaysian tomatoes arrived in Dubai in 2008. From a humble beginning of 150 tonnes a year then, this market has grown to just under 8,000 tonnes a year in 2015. Rush Group has been instrumental in increasing the volume. To date, Rush supplies about 25% of the total volume of Malaysian tomatoes arriving in Dubai.

If you are based in Dubai and looking for a reliable supply of tomatoes, please contact Chris Lioe today.

Parsnip and ginger soup

By | Growers, Corporate | No Comments

Serves 4-6

Ingredients
1 tablespoon olive oil15g butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
4-5cm piece of ginger, peeled and finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
500g parsnips, peeled and cut into 1cm cubes
800ml vegetable stock
200ml whole milk
Sea salt and freshly ground black pepper

To finish
2-3 tablespoons flaked almonds or pumpkin seeds
1-2 tablespoons double cream

Method

Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamom, cumin, and cayenne and stir for a couple of minutes. Tip in the parsnips and stir in until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.

Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, then thin it with some hot water.

While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn gold.

Serve the soup in warmed bowls with a trickle cream, and the toasted almonds or pumpkin seeds scattered over the top

Curry Roasted Parsnips with Lime Leaves and Juice

By | Growers, Customers | No Comments

Serves 4

Ingredients
1kg parsnips, peeled and cut into 6cm x 2cm batons60ml olive oil
3 tablespoons of lime juice
2 teaspoons of curry powder
6 Kaffir lime leaves, very finely shredded
2 stems of curry leaves (about 30 leaves), kept on the stem
6 spring onions, cut widthways into 6cm segments
3 tablespoons chopped coriander
Salt and black pepper

Method

Preheat the oven to 240°C/220°C Fan/Gas mark 9

Place the parsnips in a large roasting tray. Add the olive oil, half the lime juice, curry powder, 1 1/4 teaspoons of salt and a good grind of black pepper. Mix well and place in the oven to roast for about 30 minutes, turning the parsnips once or twice during cooking. Add the lime leaves, curry leaves and spring onions and roast for a further 10 minutes. The parsnips should have taken on a nice golden-brown colour and the spring onions should have softened. Remove from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve.

 

Malaysian sweet potatoes

By | Growers, Customers | No Comments

Rush Group’s South East Asian office is regularly air freighting Malaysian sweet potatoes to Qatar for their wholesale market. Their Malaysian sweet potatoes are proving immensely popular, as normally the Qatari wholesale markets would buy their sweet potatoes from Australia, but Rush’s Malaysian sweet potatoes are cheaper, which is probably one of the contributing factors to te growing number of repeat orders.
The Group’s ‘seed to sale’ approach applies to its Malaysian sweet potatoes, as the South East Asian office makes regular trips to its farms to ensure the sweet potatoes meet their demanding standards.

If you are looking for a continual supply of Malaysian sweet potatoes, please contact Chris Lioe today

Vietnamese seedless limes

By | Growers, Customers | No Comments

Rush Group is doing great business in Vietnamese seedless limes, which are available all year round. What makes these seedless limes so special and popular is that they are both seedless and juicy.
Rush has been supplying the Dubai wholesale market with 15-20 loads being delivered over the past six months, as their clients appreciate the limes’ excellent quality and continual supply.
True to the Group’s ‘from seed to sale’ approach, Rush’s South East Asian make regular trips to their lime farmers to ensure the crop meets its exacting standards.

If you are looking for a continual supply of Vietnamese seedless limes, please contact Charmaine Tia today.