Harlech Food Special Offers July/August 2019

food

SPECIAL OFFERS 1st July - 31st August

Wedding Special www.harlech.co.uk

£1.16

EACH

97p EACH 97p EACH 75p EACH

welcome to our SUMMER SPECIAL OFFERS

10oz Burger 87750 24x10oz

£27.84

8oz Steak & Onion Burger 2085 24x8oz

£23.28

7oz Gourmet Burger 38088 24x7oz

£18.00

WIGIG

BWYDLYN

This issue filled with amazing offers covers both July and August, there are lots of recipe ideas, foodie days and we have also put together a Wedding special with tips and recipes for hosting the perfect day...

BUTCHERS • CIGYDDION

63p EACH 30p EACH

8oz Steak Pucks 65225 10x8oz

£9.90

6oz Steak Pucks 88593 10x6oz

£6.25

4oz Gluten Free Pucks 72133 20x4oz

WIGIG

GF £6.00

BURGER PUCKS Ideal for thawing and pressing burgers into desired shape and thickness before cooking for a homemade look.

16-17 BREAD 18-19 FISH 20-21 POTATOES & FOODS 22-23 VEGETARIAN

@harlechfoods 99p EACH

6-7 BREAKFAST 8-15 coffee shop

£23.28

8oz Gourmet Burger 44461 24x8oz

4-5 New In

@harlechfoods @harlechfoods

FOLLOW US

24-31 WEDDING SPECIAL 32-38 SAUCES 39 CHEESE 40-41 CRISPS & DRINKS 42 WRAPMASTER 43-48 ICE CREAM

1.6kg Chicken Frozen 28651 Each

KEY SYMBOLS

£3.71

WIGIG

Chicken Supreme 7-8oz 9759 1x5

£5.99

NEW ONLINE ORDERING APP USING OUR ONLINE ORDERING APP COULDN’T BE SIMPLER, IT’S THE QUICKEST & EASIEST WAY TO PLACE YOUR ORDER

Lamb Loin Double Chops

7214

KG

£8.95

Lamb Koftas 13877 1x40

£16.99

1. Download the COLDWEB App from the App Store

20x227g

£10.95

£3.99

Vegetarian

VEGAN

Vegan

NEW

Brand New Products Frozen

All offers are subject to availability and may be withdrawn without notice.

All details and prices are believed to be correct at time of going to print, however, no liability will be accepted for any errors, inaccuracies or omissions. Brochure prices do not include VAT which may be added to those products that come under prevailing legislation.

3. Click ACCEPT Terms & Conditions 4. Customer ID - This is your account number eg. ABC123

please e-mail sales@harlech.lls.com 7. Click DOWNLOAD This will download your

review your order and click SUBMIT

All products are subject to availability whilst stocks last and pictures used may differ to actual products. Some pictures may be serving suggestions.

Harlech food service kindly acknowledges the support of the producers who have supplied images for use in our brochure.

Orders 01766 810 810

6. Click LOGIN

8. Add items to your basket, 9299 Each

V

and click ACTIVATE

purchase order history Sirloin Steak 10oz UK/Irish

Nut Free

Terms and Conditions

on our website. If you are not set up for online ordering, 85252

NF

Gluten Free

2. Input Authentication Code in lower case ‘harlech’

5. Password - This is the same as your online ordering password

Ft Long Hot Dog

GF

sales@harlech.lls.com COLDWEB

Order

Head Office: Parc Bwyd, Llanystumdwy, Criccieth Gwynedd LL52 0LJ Chester Office: Sovereign Way, Chester, Cheshire CH1 4QJ

NEW Fruit Puree Sour Cherry Fruit Puree Mojito

42775 1x1kg

Fruit Puree Blood Orange

66949 1x1kg

Fruit Puree White Peach

White Chocolate Caramel Gold

Fruit Puree Blackcurrant

88075 1x1kg

87610 1x1kg

38217 1x1kg

Fruit Puree Blueberry

32801 1x1kg

Fruit Puree Red Fruits

88075 1x1kg

38254 1x2.5kg

GF

FOOD LABELS BTO ‘Dairy Free’ Label 25mm Circle

88251 1x1000

BTO ‘Gluten Free’ Label 25mm Circle 37150 1x1000 BTO ‘Raw’ Label 25mm Circle BTO ‘Vegan’ Label 25mm Circle Gluten Free Sultana Scones

10019

63130 1x1000 32628 1x1000

18x90g

Apple Jelly Pot No Added Sugar 42775 12x115g

Raspberry Jelly Pot No Added Sugar

Blackcurrant Jelly Pot No Added Sugar

Strawberry Jelly Pot No Added Sugar

38217 12x115g

57341 12x115g 88075 12x115g

Pear Cider 20608 12x500ml

BTO Soya Milk Portions 55358 240x12ml

4

Prawn Crackers Uncooked

51058 1x1kg

HARLECH.CO.UK | 01766 810 810

BTO Gouda Slices

88702 1x1kg

@harlechfoods 5

PORTION PACKS Muesli Fruit Portion Pack 17612 32x45g List £12.25

OFFER £8.45

All Bran Portion Pack 1326 40x45g List £15.89 Bran Flakes Portion Pack

6712 40x40g List £15.89

Cornflakes Portion Pack 7029 40x24g Crunchy Nut Cornflakes Portion Pack

List £15.89

4613 40x35g List £15.89

Fruit N Fibre Portion Pack 8819 40x45g List £15.89 8009 40x35g List £15.89

Frosties Portion Pack 6435 40x35g List £15.89 Rice Crispies Portion Pack

5029 40x22g List £15.89

OFFER £10.50

YOGURTS Natural Yogurts 77640 12x125g List £6.10

OFFER £4.75

Raspberry Yogurts 69991 12x125g List £6.85 Strawberry Yogurts 63121 12x125g List £6.85 Toffee Yogurts 34713 12x125g List £6.85 Mixed Yogurts 18644 12x125g List £6.25

OFFER £4.95

Authentic Greek Yogurt 65101 1x1kg

List £4.89

OFFER £3.55

JUICE Apple Juice 59670 12x1ltr List £9.64

OFFER £5.75

Orange Juice

6

80701 12x1ltr List £12.44

OFFER £8.45

ST FA

Coco Pops Portion Pack

E R A B K

£1.00 P.PTN

COFFEE SHOP Coffee Beans

1 1

2

3

6341 6x1kg

£1.00 P.PTN

List £74.09

£49.50

Coffee Sachets 9912 50x60g List £42.25

4

58p

£29.00

Tea Bags Case 4969 2x1100 List £41.65

2

£18.75

Tea Bags Case

3

Two layers of moist chocolate sponge, filled and covered with glossy chocolate fudge frosting. Made Vegan!

EACH

1462 2x1100 List £54.89

£26.95

Azera Nescafe 36837 1x500g List £37.50

4

£14.00

Cookie Dough Cheesecake Pie

1

Round digestive biscuit case filled with toffee fudge and banana pieces, with a layer of cream topping.

Dusted with sweet chocolate crumb.

A digestive biscuit topped with caramel fudge studded with cookie dough pellets, smothered in a creamy coldset cheesecake with lashings of caramel sauce and salted caramel crispies.

2

82p

82p

P.PTN

Banoffee Pie 60575 1x12pp List £19.40

46646 1x12pp List £19.25

OFFER £11.95

OFFER £11.95 63p

P.PTN

P.PTN

3

2p

VEGAN

93p P.PTN

Devil Food Cake 88910 1x14pp List £19.75

OFFER £12.95

1

2

75p P.PTN

3

EACH

Organic Expresso Beans 20281 6x1kg List £126.85

£84.95

Italian Crema Beans Roodmerk 6638 6x1kg List £100.19

£64.95

Bravilor Coffee Filters

Victoria Cake 3608 1x14pp List £19.89

OFFER £11.45

6119 1x1000 List £24.69

£15.95

22p

Carrot Cake 9127 1x14pp List £19.89

OFFER £11.45 GF

36p

EACH

Flapjack 68211 1x15pp List £14.75

OFFER £9.45

83p

EACH

P.PTN

Cafetiere Coffee Sachets 5913 45x50g List £62.49

£39.95

Rombouts Filter Coffee 3239 6x1kg List £107.35

£69.95

Rombouts Individual Filter Coffee 3209 12x10 List £54.89

GF

£32.95

Brownie 5514 1x12pp List £15.19

OFFER £8.95

Caramellino Biscuits

9282 1x300 List £20.59

£12.45

A selection of pre proved mini maple pecan plaits, mini raspberry crowns, mini vanilla crowns, mini cinnamon swirls & mini apple coronets.

A selection of pre proved cinnamon swirls, apricot crowns & vanilla crowns.

Mini Danish Selection Unbaked 4506 120x42g

Royal Danish Selection Unbaked 9817 36x94g

List £50.07

OFFER £26.00

HARLECH.CO.UK | 01766 810 810

List £23.65

OFFER £13.00

Peach Melba Slice 34018 1x12pp List £15.69

OFFER £13.00

@harlechfoods 9

58091

33866

76574

81372

14175 Milk Jugs Red 14cl 76574 1x6 Teapot 45cl Red 15776 1x6 Bowl Shaped Cup 17.5cl Red Saucers 16cm Red Latte Mug 34cl Red

35303

70326 1x6

73581

24813 1x6

54031

14175 1x6

79147

33118

70326

62729

24813

15776

Get in touch with our dedicated non-food specialists to find out more Stephen Griffiths / 07464 677326 / stephen.griffiths@harlech.co.uk

64961 67283

Ceri Brown / 07341 774579 / ceri.brown@harlech.co.uk

20350

20488

Cake Stand Cover Glass

Milk Bottles Glass 8.75oz 53509 1x12 Latte Spoon 17.75cm

Cake Stands 2 Tier Slate 81372 Each

77811

Hollywood Tea/Coffee Cup Glass

21764 Each

Cream Whipper 1ltr Stainless Steel 20118 Each

Double Walled Coffee Glasses

Narrow Rim Plate 16cm

Sugar Pourer Retro Glass

64961 1x6 64954

Thermometer For Frothing 54031 Each Unwashed Denim Waist Apron 64954 Each Wooded Display Crate Rustic 53x32x8cm 10730 Each

10730

62994

Display Clip Adjustable Arm 73581 1x5

33424

62994 1x12

Table Chalk Board Teak A5 77811 Each

10

33317

Conical Open Milk Frother Jug 60cl 35303 Each

Millennium Tea Spoon 33317 1x12

Darkwood Mahogany Tray 43x33cm

13131

Cake Stand Glass 33866 Each

20488 1x12

Latte Spoon Hanging 20.25cm 13131 1x12

Pastry Fork

58091 Each

Sugar Bowl 18cl Red Tulip Cup 28cl Red

33118 1x12

62729 Each

20118

67283 1x6 20350 1x6

Rectangular Polywicker Basket 40.6x28cm Latte Glass 26cl

53509

79147 1x6

37805 1x12

33424 Each

21764

11

£1.04

£1.00

P.PTN

95p P.PTN

P.PTN

£1.21 P.PTN

A crunchy, chocolate biscuit base topped with peppermint cream and a layer of chocolate ganache.

Peppermint Crunch 28626 1x20pp List £25.80

OFFER £18.95

Strawberry Cheesecake 82249 1x12pp List £19.75

GF

OFFER £12.45

£1.04

Three layers of moist lemon and Earl Grey sponge drenched in lemon juice filled wtih Earl Grey flavour butter icing and lemon curd, topped with fondant icing, lemon curd and cornflower petals.

Earl Grey Lemon Drizzle

P.PTN

Black Cherry Almond Slice 4665 1x12pp List £17.95

50p

OFFER £11.75

Raspberry Ripple Cake 68180 1x14pp List £23.20

OFFER £16.95

50p

EACH

EACH

73004 1x14pp List £23.55

OFFER £13.95

70p P.PTN 12x32g Mini baked Vanilla Cheesecake, 12x35g Mini Lemon Cheesecake, 12x32g Mini baked Belgian Chocolate Cheesecake, 12x35g Mini Raspberry Cheesecake Salted Caramel Profiteroles 71998 2x1kg List £26.10

OFFER £15.45

45p

GF

Prosecco & Blackcurrant Cheesecake 78516 1x12pp List £20.59

£1.25

Tart Au Citron

OFFER £12.45

78p

P.PTN

Mini Cheesecake Selection 20467 4x12 List £35.25

OFFER £23.75

12x25g Sicilian Lemon Mini Tartlet, 12x18g Mixed Berry Mini Tartlet,12x17g Belgian Chocolate Mini Tartlet, 12x17g White Chocolate and Raspberry Mini Tartlet Mini Tartlet Variety 56803 4x12 List £35.25

OFFER £23.75

EACH

53881 1x12pp List £13.49

OFFER £8.45

P.PTN

Clotted Cream 86551 1x453g List £4.85

42p

EACH

Clotted Cream Portions 66365 48x40g List £27.79

Fruit Scones 7308 1x40 List £22.39

OFFER £17.95

Raspberry & White Chocolate Cheesecake

6442 1x12pp List £22.29

OFFER £14.95

12

HARLECH.CO.UK | 01766 810 810

GF

Lemon Meringue Pie

78045 1x14pp List £20.45

OFFER £10.95

@harlechfoods

£21.25 £8.00

Clotted Cream 56956 1x907g List £9.29

Custard 7791 12x1ltr List £30.55

£4.00

£12.50

Whipping Cream 5012 1x1ltr List £2.75

£2.25

Double Cream Alternative 71955 1x1ltr List £3.75

£2.25

Double Cream Case 9422 12x1ltr List £51.95

£32.45

OFFER £15.75

Dunking Fruit Shrewsbury 7538 24x2 List £19.19

Get in touch with our dedicated non-food specialists to find out more Stephen Griffiths / 07464 677326 / stephen.griffiths@harlech.co.uk Ceri Brown / 07341 774579 / ceri.brown@harlech.co.uk

Dunking Ginger Snap

3312 24x2 List £19.19

Dunking Oat & Raisin

7720 24x2 List £19.19

Dunking Double Chocolate Chip

5299 24x2 List £19.19

Bourbon Fingers 55559 12x200g List £8.59

£5.75

Custard Creams 29245 15x150g List £7.99

£5.50

Digestives

Gingerbread Men

8846 80x3pack List £13.45

Sweet Biscuit Assortment

53530 1x2.1kg List £10.45

£9.00

2820 12x300g List £9.95

£6.50

Pink Wafer Biscuits 14041 12x100g List £8.45

£5.75

Biscuit Mini Packs

GF Biscuits For Cheese

1948

1x900g

List £7.15

OFFER £4.95

£7.00

1739 100x3 List £16.35

£11.00

Sponge & Cupcake Mix BTO

Fruit Cake Mix BTO

5578 1x1kg List £13.15

84904 4x1kg List £28.19

Chocolate Cake Mix BTO

Ginger Cake Mix BTO

32380 4x1kg List £27.85

41449 4x1kg List £27.69

£10.00

£21.00

£21.00

£21.00

15

44p EACH

BREAD 15p EACH

21p EACH

Naan Bread Mini Garlic & Coriander 1661 72x35g List £18.85

OFFER £10.45

33p EACH

67p EACH

Naan Bread Mini Plain 49843 4x6x75g List £9.99

25p EACH

OFFER £5.00

42p EACH

Oval Flat Bread

20591 24x163g List £26.35

OFFER £16.00

Bun Grillhouse Alabama 13353 45x85g List £27.15

OFFER £19.95

26p EACH 44p EACH

Naan Bread Tear Drop 3135 6x4x130g List £14.65

OFFER £8.00

Laugen Pretzel Bun 46948 42x80g List £26.55

OFFER £17.45

Arctic Flat Bread

Ciabatta Part Baked 4111 1x55 List £23.09

OFFER £13.45

55p EACH

59858 80x50g List £34.60

OFFER £21.00

£5.00 EACH

56p EACH

Bun Grillhouse Tennessee 81741 45x80g List £27.70

OFFER £19.95

Focaccia Rosemary 8404 40x100g List £30.59

OFFER £21.95

32p EACH Focaccia Olive & Oregano 2827 40x100g List £29.09

Focaccia Rosemary Sheets 64379 1x5 List £35.25

OFFER £22.45

55p EACH

OFFER £24.95

60p EACH

Gourmet White Soft Bun 3688 9x6 List £26.99

27p EACH Hot Dog Roll Brioche 10” 58524 36x95g List £29.99

16

OFFER £19.95

Focaccia Tomato & Basil 9643 40x100g List £31.69

OFFER £23.95

Gourmet Multi-Seed Bun 5921 9x6 List £26.65

Bagel 4229 50x85g List £22.25

OFFER £15.95

OFFER £14.45

27p EACH

OFFER £14.45

Crab Cakes

FISH £1.48 EACH

Plaice Goujons 1288 1x450g List £7.35

OFFER £3.95

46p Battered Me Up Cod

Bengali Prawns 53322 1x450g Bubble Bobble Red Shrimp 32383 1x450g List £10.36

OFFER £5.25

List £13.99

OFFER £6.75

Hot N Spicy Creel Prawns 4775 5x450g List £43.25

OFFER £24.45

EACH

CRAB CAKES 1 lb crab meat jumbo lump, lump or claw, wild caught 1 tablespoon Italian parsley 1 tablespoon roasted red peppers or fresh red peppers finely chopped finely chopped 1 tablespoon onions finely chopped 1/4 cup seasoned bread crumbs

52281 1x30 List £80.45

OFFER £44.50

52p

EACH

Crab Cakes Breaded

GF 110-140g 29p

Smoked Haddock Cheese Croquetas

74136

Battered Pollock

7061 24x56g List £15.99

OFFER £10.95

37801 1x24 List £27.60

OFFER £12.50

SERVING SUGGESTION

EACH

USE FOR CRAB CAKES RECIPE!

1x450g List £10.19

OFFER £5.45

GF

Bubble Crumb Pollock 88203 1x60 List £39.00 50-70g

£1.44

OFFER £17.50

EACH

Crab Claw Meat

Lump Crab Meat

£1.64

EACH

24247 1x454g List £19.70

OFFER £13.00

61863 1x454g List £25.40

OFFER £17.00 Haddock Fillet Smoked Undyed 2981 1x24 List £44.05

Breaded Southern Fried Pollock Burger 42932 1x4kg List £34.35

18

OFFER £23.99

Crab & Lobster Burger

84872 24x90g List £49.82

OFFER £34.35

Ingredients

OFFER £39.45

IMPERIAL SAUCE 1/2 cup Hellman’s Mayonnaise 1 large egg 1 tablespoon sugar 1 teaspoon Old Bay Seasoning 1 dash Worcestershire sauce 1 squeeze fresh lemon juice Method 1. Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.

2. In another bowl add the mayonnaise, and egg and mix together, then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.

3. Add the imperial sauce to the crabmeat and mix together gently, add the bread crumbs and work them into the mixture.

4. Allow this mixture to sit for about 10 minutes, the bread crumbs will soak up any extra liquid so you can easily form the crab cakes 5. Divide the crabmeat mixture into 8 small or 4 large crabcake 6. If you are frying the crab cakes, lightly coat the crabcake in panko bread crumbs, and sauté in olive oil until golden brown on both sides. Place in a baking dish and bake at 350 degrees for 15 minutes.

£1.12 P.PTN

£2.17 P.PTN

Macaroni Cheese Kids Portion 71485 12x250g List £20.75

Crispers 70188 1x2.5kg List £10.19

OFFER £4.95

Sweet Potato Rustics 57540 1x2.5kg List £14.39

OFFER £8.00

Stay Crisp Skin On Fries List £28.65

35055

OFFER £13.45

Welsh Beef Cottage Pie 50083 12x400g List £40.89

OFFER £26.00

£2.33 P.PTN

4x2.27kg

OFFER £15.65

6oz 98% Burger

Chicken Nuggets Battered List £13.30

77186 2x1kg

OFFER £7.50

Chicken Dinner Mashed Top Pie 60013 12x400g List £43.99

OFFER £28.00

£1.37 P.PTN Rustic Fries Connoisseur CASE 74248 4x2.5kg List £26.65

OFFER £15.50

Thick Cut Chips 73912 4x2.27kg List £19.65

OFFER £10.95

70p EACH 43p EACH 47p EACH

OFFER £10.95

American Burger

43p EACH Chicken Curry 5515 12x320g List £26.19

OFFER £16.45

OFFER £21.00

4oz 80% Beef Burger 3557 48x113g List £35.49

4oz 98% Burger

Steak Cut Chips 15154 4x2.27kg List £19.65

4240 30x168g List £36.50

OFFER £20.50 5317 48x113g

List £38.75

OFFER £22.50 9246 48x113g List £35.49

OFFER £20.50

Easy Carve Roast Turkey Raw 8435 1x4kg List £41.95

OFFER £19.99

23p EACH

33p EACH

Burger Cheese Slices 1780 1x1.4kg List £12.75

VEGAN

VEGAN

Arrabbiata Filled Skins 52614 1x1.9kg List £12.24

OFFER £9.10

OFFER £7.00

VEGAN Jalapeno Filled Skins 46961 1x1.9kg List £12.24

OFFER £9.10

BBQ Jackfruit Filled Skins 11306 1x1.9kg List £12.24

OFFER £9.10

Uncle John Bockwurst 5.25” 31388 20x10x50g List £94.25

46p

CASE Chunky Fries Connoisseur 39888 4x2.5kg List £27.49

20

OFFER £15.95

Sweet Potato Fries

9768 1x2.5kg List £14.49

OFFER £7.80

Garlic & Rosemary Potatoes 64917 1x2kg List £8.06

OFFER £6.65

OFFER £64.95

Sausage Rolls Unbaked 3” 1389 1x60 List £17.25

OFFER £13.95

1/4 Pound Burger 1447 2x24 List £49.79

P.PTN

6oz Burger 2189 1x32 List £49.79

Mixed Savoury Canapes 46789 4x12 List £32.65

OFFER £32.00

OFFER £21.95

Brie & Sundried Tomato Quiche 38082 1x10” List £11.69

OFFER £8.45

Calling all Veggies!

79p

A rustic mix of broad beans, peas, potato and spinach seasoned with aromatic spices, lightly coated in breadcrumbs flecked with oats and parsley

75p

EACH Aromatic Garden Burgers

V

82241 20x145g List £27.39

OFFER £14.95

V V V V

£12.75

Mixed Pitted Flavoured Olives

71754 1x2kg

List £17.75

£11.75

Bell Peppers Stuffed Cheese 78535 1x2kg List £16.99

£11.45

V V V V

Mixed Pitted Olives

61424 1x2kg List £17.75

£11.75

Siciliana Mixed Olives 25983 2x1.5kg List £33.79

OFFER £18.95

EACH

Sweetcorn 6133 1x1kg List £3.52

£1.50

V 46p

Butternut Chick Pea Pattie 6701 24x120g List £23.65

V 46p

Antipasti Olives 47507 1x2kg List £18.29

EACH

Sweet Potato Diced

62983 1x1kg List £4.55

£1.85

EACH

£22.45

Garlic & Basil Green Olives

45090

1x2kg List £17.75

£11.75

Baby Kalamata Herbs De Provence Olives List £19.55

Onion Nest Southern Fried

V

56868 1x2kg

40p

£13.25

39001 48x65g List £39.19

OFFER £21.95

EACH

12x16g Mini goats cheese & red onion tartlette, 12x12g Mini roasted red pepper vol au vent, 12x18g Mini three cheese quiche, 12x20g Mini wild mushroom tartlette Mixed Vegetarian Canapes

V

£1.66

V

Breaded Jalapeno Peppers 5034 1x1kg List £11.05

OFFER £8.00

Food Trend 2019 22

Breaded Mushroom Profiles

V

List £6.70

4403 1x1kg

OFFER £4.00

V

73318 4x12 List £32.65

OFFER £21.95

P.PTN

Mozzarella Breaded Sticks 2991 1x1kg List £10.50

OFFER £7.45

Our attitude towards meat has changed dramatically in the UK in recent years, with plant-based eating, vegetarianism, veganism and flexitarianism on the rise. According to data seen by M&S, 3.5 million people now identify as vegan, 20 per cent of under-35s have tried veganism, and 25 per cent of our evening meals are now meat-free.

V

Sweet Potato & Spinach Curry 55651 12x350g List £29.65

OFFER £19.95

V

Mango & Brie Parcel

5841 25x30g List £13.65

OFFER £9.95

3 course meal STARTER

Parma ham, arancini salad Ingredients 4 slices of parma ham 23147 (roasted flat for 2 minutes at 180 degrees until golden and crisp) 8 courgette slices (grilled with fresh rosemary and olive oil for 3 minutes

Wedding Special

til soft) Roquette salad

Marry the one who gives you the same feeling “you get when you see food coming

Parmesan shavings 64167 4 arancini (risotto rice cooked til soft in

with grated parmesan and freshly milled black pepper and formed into small cubes, coated in flour then egg, then panko, deep fried until golden) Pine nuts 46581 (heated in a hot pan until golden brown to release their flavour) Fresh green pesto thinned slightly with good quality olive oil

24

�

at a restaurant

chicken stock then mixed Recipe by our development chef Steve Williams Method Balsamic mayo (100ml balsamic vinegar, 5g sosa natur emul, 150ml olive oil) Whisk the vinegar together with the natur emul then add the olive oil slowly until thick and creamy.

Place the arancini in the middle of the plate with the sliced parma ham wedged in top of the cube, arrange the courgette next to the arancini with the roquette and parmesan in a small pile at one side, drizzle the pesto oil over the roquette and scatter some crushed pine nuts over the salad and parmesan salad.

Serve with a spoonful of the balsamic mayonnaise.

Montelvini Prosecco DOP

Montelvini Prosecco NV

10206 / 6x75cl

Intense nose of peach, pear and ripe apple are complimented by a perfect blend of citrus and flower notes. Mellow and full bodied with persistent bubbles.

Award winning fizz from Montelvini. This prosecco has a lively creamy mousse and a zesty palate. A perfect summer sparkler to enjoy with friends.

57271 / 24x20cl

25

MAIN COURSE

Roast Lamb Saddle

9. Preheat the oven to 200˚C/gas mark 6. Heat an ovenproof frying pan to a medium heat and place the lamb saddle in without any oil. Seal the lamb saddle all over until light golden brown, then place the pan in the oven 10. After 5 minutes turn the oven down to 180˚C/gas mark 4 and continue cooking for a

Ingredients 1 Welsh Lamb Saddle, retaining bones for gravy 2102 10 Garlic cloves, peeled (wild garlic also goes well with this dish) 500ml of rapeseed oil 83745 500ml of lamb stock 73928 1 sprig of rosemary 500g of baby spinach 9522 Salt 45469 White pepper 7648

further 15-20 minutes for medium rare cooking or more if you like it well done

TO SERVE 200g of runner beans 75g of unsalted butter 9717 (case of x40) 4 large potatoes, cut into 8cm discs 200ml of rapeseed oil 75ml of water

season with salt and pepper. Keep warm

11. Remove the cooked lamb saddle from the oven and leave to rest on a

MAIN COURSE

Sous vide chicken breast with potato gnocchi, courgette ribbons and a tomato and olive sauce

wire rack for 10 minutes 12. Next, cook the potatoes by placing in salted cold water, bring to the boil and simmer until almost tender. Drain and set aside

Ingredients

13. To prepare the runner beans, slice them on an angle and blanch in boiling salted water until tender. Strain and place into iced water immediately 14. Return the cooked lamb saddle to the oven for 3-4 minutes to reheat, then remove 15. While the lamb is heating through, pan-fry the cooked potato discs in a little rapeseed oil

CHICKEN 5 chicken breasts,

until golden brown on both sides. Season with salt and pepper. Place the golden brown

skin-on 9759

potato discs in the centre of the serving bowls

6 slices of garlic

16. In a separate saucepan melt the unsalted butter with 75ml water and bring to the boil,

7 sprigs of thyme

then add the runner beans. Coat the runner beans with the butter and water emulsion, then 17. Cut all the string from the lamb saddle and then carve the saddle into

10g of butter, plus extra to finish cooking the chicken

1.5 cm slices and arrange on top of the potato discs 18. Put the buttered runner beans in a separate serving dish and pour the lamb gravy into a jug. Serve immediately

GNOCCHI 600g of Maris Piper potatoes 100g of pasta flour 76934 50g of semolina, fine 53528

Method 1. Start by making the gravy. Preheat the oven 180˚C/Gas mark 4. Chop the bones from the lamb saddle into evenly sized pieces and place in a roasting tray in the oven. Cook until evenly golden brown.

This will take over an hour 2. Meanwhile, gently heat enough rapeseed oil in a pan to cover the whole garlic cloves, add the garlic and let it simmer for 40 minutes to 1 hour until the garlic is soft.

Strain off the oil and set aside 3. When the lamb bones are evenly browned, remove from the oven and transfer to a saucepan. Cover with the lamb stock and rosemary sprig, bring to the boil and simmer gently for 20-30 minutes 4. Pass the lamb gravy through a fine sieve.

Reheat when ready to serve 5. To stuff the lamb, lay the boneless saddle flat on a chopping board, so the two portions of meat are facing away from you.

Season liberally with salt and pepper

10g of flaky sea salt,

6. Place the cooked, drained garlic cloves

75g of passata 7935

finely ground 45469 20g of egg yolk 36420 (Liquid Egg Yolk)

COURGETTE RIBBONS 3 courgettes olive oil 64859 chilli, chopped 5803 garlic, chopped sea salt black pepper

SAUCE 1 banana shallot, sliced 1 garlic clove, sliced 150ml vermouth

lengthways along the centre of the saddle 7. Blanch and refresh the spinach, then squeeze out any excess water. Lay the spinach over the garlic cloves, along the centre of the lamb saddle 8. Fold the lamb saddle over so the flaps of fat overlap each other. Tie the saddle tightly with butcher’s string in 2-3 cm intervals along the whole saddle and leave

Method

6 olives, 3 crushed, 3 diced

BWYDLYN BUTCHERS • CIGYDDION

Lamb Saddle Bone In Sold by the KG Code: 2102

1ltr brown chicken stock 7593

1. Preheat a water bath to 60°C 2. To begin, prepare the aromatics for the chicken. Blanch the thyme in boiling water and refresh in iced water. Lay out a sheet of cling film on the bench and space out the 6 slices of garlic. Top each slice with a sprig of thyme 3. Remove the tenders from the chicken breasts and lay them the opposite way back onto the breasts to create a more uniform thickness.

Season well and lay the sachet on the skin side. Roll tightly in cling film to form a compact cylinder but do not tie the ends 4. Trim any excess cling film and then place in a vacuum bag with the butter. Seal in a chamber sealer and cook in the water bath for 30 minutes 5. Steam the potatoes until completely tender. Peel while still warm then push the potatoes through a ricer 6. Weigh out 400g of the riced potato and place on the work bench 7. Sift the flours and salt together and sprinkle half over the potato. Drizzle over the egg yolk and then sprinkle on the remaining flour mix 8. Use a metal dough scraper to chop the mix together, repeatedly turning it over and then chopping again.

9. Once the mix is evenly blended, bring together by hand and knead very briefly. Divide the dough into four pieces and cover with cling film 10. Working with one piece of dough at time, roll out into a 1.5 cm thick sausage shape and cut into 1cm long sections. Roll each piece into a ball then roll on a gnocchi paddle or the back of a large fork

11. Repeat with the remaining dough, placing the finished gnocchi on a tray dusted with semolina as you go 12. Bring a large pan of lightly salted water to the boil, turn down to a simmer and add half of the gnocchi so you don't overcrowd the pan.

Stir the water gently – when the gnocchi float to the surface, cook for 1 more minute then transfer to iced water 13. Once all the gnocchi are blanched, drain and toss in a little olive oil 14. To make the sauce, sweat the shallot and garlic in olive oil until just starting to colour.

Add the vermouth, reduce to a syrup then add the stock, crushed olives and passata. Reduce further until you are left with 300ml sauce.

15. Blanch the tomatoes for the sauce in boiling water for 1 minute then refresh in iced water.

Peel away the skin, cut into 4 and remove the seeds. Dice the tomatoes into concasse and reserve 16. Remove the chicken from the bag and dry on kitchen paper. Heat a frying pan over a high heat with a little olive oil and sear the chicken.

Add a knob of butter and a fresh sprig of thyme and baste 17. By the time the chicken skin is crisp and the meat is lightly coloured, the core temperature of the chicken should be 70˚ 18. Quarter the courgettes lengthways, slice out the seeds and cut the courgette into ribbons using a peeler. Heat a little olive oil in a frying pan and fry the ribbons, finishing with a pinch of garlic and chilli. Season well with sea salt and fresh black pepper 19. Fry the gnocchi in a dash of oil until crispy and golden 20. Adjust the seasoning of the sauce using olive brine instead of salt and pass into a clean pan.

Thicken with a little cornflour if necessary. Add the concasse tomato, chopped parsley and diced olive just before serving 21. To serve, place a pile of courgette ribbons in the middle of each plate, slice the chicken and arrange over the top. Place 6 or 7 gnocchi around the plate, spoon over the sauce and serve

2 tomatoes 1 handful of flat-leaf parsley, chopped cornflour, to thicken 2908 (thickening granules)

Recipes by our development chef Stephen Griffiths

to rest in the fridge for 30 minutes

27

Ingredients FOR THE MOUSSE 1 bag of milk chocolate mousse powder 1 ltr milk

DESSERT

Milk chocolate mousse, compressed strawberries, chocolate shard & strawberry crisps

COMPRESSED STRAWBERRIES 500g strawberries 70g caster sugar

CHOCOLATE SHARD

Recipe by Robert Worgan from Ty Castell, Caernarfon

Transfer sheets 200g dark chocolate GARNISH Sosa strawberry crisps Sosa yogurt crisps

Method 1. Firstly mix the milk and the mousse powder till fully mixed in and no grainy texture. Leave then to set for 2 hours 2. While that is setting compress the strawberries cut them in half taking tops off then put in vac pac bag with the sugar and vac on 55.

Leave in fridge until needed 3. With the chocolate shard, melt the chocolate and leave to cool slightly, with a pastry knife evenly spread across the sheet then set in freezer for 30 mins then take out and break up. Transfer sheets come in all sorts of different shapes and patterns so completely up to you what you have.

4. Plate up in any way you like I chose to by using a piping bag 28

Get in touch with our dedicated non-food specialists to find out more Stephen Griffiths / 07464 677326 / stephen.griffiths@harlech.co.uk Ceri Brown / 07341 774579 / ceri.brown@harlech.co.uk

Meet The

Chef

Wedding reception menu plan?

Ham hock & Apricot terrine Great quality and taste, easy to carve and perfect with a little homemade piccalilli.

Chicken liver parfait

This Patchwork top end pate is ideal and can be served with either a fruity quince membrillo (34072) or a dessert wine jelly such as Muscat baume de venice set with gelatine for a classic twist.

Focaccia with Rosemary

from Speciality Breads is a great alternative to a roll. You can finish these yourself warmed with a little Arbequina extra virgin olive oil (64859) and sprinkled with a tiny pinch of maldon flaked salt (45469).

Goats cheese & Fig parcels

These are quick and easy to cook and look great, they can easily be plated up with a little pre sliced serrano ham (20789) from casademont.

Bwydlyn Bistro Steak

These excellent tasty cuts from the rump area are ideal for a traditional beef menu. Serve with a little reduced Veal stock (22059) and truffled potato terrine for a classy main course.

Strawberry Cheesecake Gluten free

Glassware Gusto Champagne Flute 19cl

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Tableware & Serveware

Chocolate half sphere domes For a truly wow finishing plate, these would fit the bill. They can be filled with a mousse or combination of textures then sprayed for a glittery finale.

11660

76080

Angled Table Wine Cooler Stainless Steel 11660 Each Champagne Bowl 38cm 76080 Each

13582

63594

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29205

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Pave Lamb Rump

This classic cut cooked properly will be a crowd pleaser. Sous Vide for perfect results every time.

Here are some top ideas from our development chef Steve Williams

14642 10x100

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Tealights

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50494 1x1kg

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