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SanDwich & FOOD TO GO nEwS
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Sandwich food to go news INTERNATIONAL
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whaT MaKES a GOOD SanDwich DESiGnER? Simon ambrose
Editor of International Sandwich & Food to go news
Ben Sibbald, founder of top artisan sandwich bar Made By Ben, won the Sandwich Designer of the Year title in May at The Sammies. he’s the latest in a long line of winners down the years, some who have won it on their first attempt, while others have come back again and again. are there common characteristics that make a great sandwich designer? Simon ambrose looks back at some of the winners Ben Sibbald’s face said it all when the results of the Sandwich Designer of the Year 2015 were announced at The Sammies awards in May. The broadest grin you’ve ever seen and a mixture of relief and joy showed what the award meant to him as he held the coveted trophy aloft on stage, in front of the audience of over 650 people. Few in the audience would have realized, however, just what a personal triumph this was for Ben, founder of the Bath artisan sandwich bar Made By Ben.
This was actually his fifth attempt to win the title – representing many hours of recipe innovation, as well as late nights, the hassle and stress of competing at regional finals and then the culmination of the final showdown in front of the judges and an audience. Tenacity certainly plays a part in the sandwich designer competition, but, of course, that’s no guarantee of success. In fact, over the years we’ve seen familiar names apply for the competition and get through to the final again and again, only to be disappointed. Having said that, there have been some new entrants that have won the competition on their first attempt. Looking back over the years at all the different winners, is it possible to identify common characteristics that set a budding sandwich designer apart from the rest of the herd? Frankly, no. If it were that easy, good sandwich designers would be two a penny, rather than as rare as hen’s teeth.
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What can be said, in general is that the winner always has a brilliant sandwich idea, the vision to realise that they’re on to something, and enough confidence in their own abilities in themselves and the product to win the judges over. Winning, in other words, is no easy matter. Not surprisingly, only two former Sandwich Designers of the Year have won it twice – the ultra-talented Mark Arnold, head of innovation at Street Eats, now one of the judges for the final, and Tom Allen, formerly with Food Partners, who also won in consecutive years. Tom Allen, interestingly, went on to compete and win an award at a similar sandwich design competition held in Australia. It might all sound a bit daunting on the face of it, but the competitions are always great fun – if a little nerveracking at times, and there’s always the prospect of winning such a prestigious trophy to hang in your sandwich shop window or office. 3
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If anyone is ever in doubt over whether it’s all worth the effort, the memorable words of Mark Arnold come to mind. “We might pretend that it’s no big deal, but that’s codswallop. We’re all aware of the importance of the competition, and we all harbour the secret desire to win the accolade of ‘Sandwich Designer of The Year’. From an industry point of view, the competition is very much a practical venture, as well as great entertainment. The competition provides a
unique showcase on what’s happening in terms of trends and styles, and the results show the way forward for the rest of the industry “As we kept reminding ourselves, the competition is all about design, and pushing the boundaries, and like formula one innovation, will trickle down to more mundane models at a later stage,” adds Mark Arnold. A number of the winning entries have gone on to the factory line after the competition. This includes one of Mark’s former entries,
one he is particularly proud of. Let’s hear from some of the other winners, starting with the current Designer of the Year Ben Sibbald. Ben, it should be noted, is a former dancer with the Moulin Rouge, Paris, who started his own sandwich bar in Bath as a serioius foodie, who felt he could do better than some of the offers he was seeing in the area. Made By Ben is now one of the best artisan sandwich bars in the UK and over the years he has become adept
SanDwich DESiGnER OF ThE YEaR 2015 OVERaLL winnER: BEn SiBBaLD, MaDE BY BEn, BaTh Sandwich name: Norseland Applewood Target Market: Cafe/Deli, Supermarket And Forecourt RRP: £3.40 Description: Applewood cheese and caramelised onion chutney in a red onion and rosemary focaccia. ingredients: • Norseland Mexicana or Applewood Cheese • 2 Slices Of Focaccia • 1 Large Spoonful Caramelised Onion Chutney • A few slices of Applewood Cheese • Baby Leaf Salad • Balsamic Glaze 4
• Smoked Rapeseed Oil • Handful of Crispy Onion
Method: 1. Slice the Focaccia 2. Layer with Applewood Cheese
3. Cover the cheese with the caramelised onion chutney 4. Add crispy onion bits, balsamic glaze and smoked rapeseed oil 5. Top with baby leaf salad
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at sourcing fantastic local product and making brilliant sandwiches. Failing to win the top title on four previous occasions, he literally felt he had nothing to lose this time and threw caution to the winds. “I really didn't think I stood a chance when seeing the sandwiches I was up against, so I felt I had nothing to lose when faced with the judges. So much so, I didn't even bother to bring a tuxedo for the evening awards!” And it’s not always ‘old hands’ who know the ropes, who win: potential entrants should be reassured by last year’s winner Catherine Lear, admittedly a sandwich designer from EAT, but a junior one at that time, who won on her first attempt – as a number of people have. She won with a stunning toasted Prosciutto and Asparagus Melt. Her winning entry was made using Dell’ami mezza sandwich pesto with mozzarella slices, prosciutto and grilled asparagus spears in a sliced sourdough. Her achievement was even more considerable when one considers that at the time she had only worked in food to go for just two years. Catherine said: “I was really on a high for quite some time – it was really exciting. Everyone who was there from EAT was so delighted as well. The trophy has been on a shelf in the office since then.
“My thinking was that I really wanted to focus on something I would like to eat myself really and go back for again. I had to work on keeping a good balance between the flavours, so none of the ingredients overpowered the others.” Over the years, would be designers of the year have drawn inspiration from food trends from all over the world. One of the best exponents was Elliot Cantrelle from Adelie. ‘The star of the show that year was without doubt, his Vietnamese Street Food inspired Bahn-Mi, which had so much going for it. Using tofu and soya nut in the BahnMi, with British root vegetables and Vietnamese chutney, to create something that was vegan, gluten free, good looking, textually interesting and tasted great, was something to be proud of, and won hands down in
terms of the overall competition. Sandwiches have also been quite radical in their format. One of the biggest surprises was in 2013 when FSC’s Richard Henderson won with a sweet sandwich, which proved a revelation for the judges. He said afterwards: “The inspiration for my sandwich was that I wanted to do a sweet sandwich as there didn’t seem to be any available. In my mind I had the vision of someone buying a cup of hot chocolate and then having this sweet sandwich with it. “I also felt that I wanted to show something different, but wanted it to have great flavours and textures: the crispy warm butter brioche with the sweet caramelized apples, the chunky apple sauce and raspberry conserve, helping to really
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boost the flavours, and the sharpness from the fresh raspberries and the light creaminess from the mascarpone sauce all hopefully coming together to give a lovely eating product.” So, whether you’re out to break new ground, source some new ingredients from around the world or just give a tried and tested recipe some interesting tweaks, it’s worth getting some final advice from our two-time winner and current judge Mark Arnold. “Would be sandwich designer winners need to plan well ahead, as whatever you
enter on paper has to be created in the heats, and ultimately what is presented to the judges in the finals. They are strict about these rules, and any changes will result in disqualification, as has been the case in the past. “So just coming up with a good idea and a quirky name is not enough - it has to deliver as well. (I have to say that from personal experience, I do like the
quirky names, which can add an element of fun.) “Be confident, but also be prepared for disappointment as well. You just can’t always tell what will catch the judge’s eye. But don’t be put off it you don’t succeed straight away: remember that what doesn’t meet the approval of the panel of judges might find favour somewhere else, as has happened to me in the past.”
if you’re interested in entering the Sandwich Designer of the Year 2016, please contact Pam Sainsbury, the event organizer, at Pam@jandmgroup.co.uk
SanDwich DESiGnER OF ThE YEaR 2014 OVERaLL winnER: caThERinE LEaR - EaT Sandwich name: Proscuitto and Asparagus melt Target Market: Sandwich bar RRP: £4.25 ingredients: • Sliced sour dough, Dell’ami mezza sandwich pesto, • Mozzarella slices, Proscuitto, Grilled asparagus spears Method: 1. Spread sourdough with pesto, layer with slices of mozzarella, top with prosciutto then asparagus spears. 2. At time of purchase place on Panini grill until golden and cheese melted.
3. Cover the cheese with the caramelised onion chutney 4. Add crispy onion bits, balsamic glaze and smoked rapeseed oil 5. Top with baby leaf salad.
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Going to extraordinary lengths to protect your eggs
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Smoked Monterey Jack Hot Focaccia
Ingredients • • • • • • •
Rosemary Focaccia Tomato Salsa Smoked Monterey Jack 1840 Cheese Smoked Ham Chopped Red Onion Chargrilled pineapple Rosemary Butter
Cut Focaccia in half and spread on the top and bottom with Rosemary infused butter, then spread the base with Tomato Salsa, put in 1 slice of Smoked Monterey Jack cheese on the salsa and then 1 slice of Ham with the chargrilled pineapple on top. Sprinkle with Chopped Red onion, place 1 more slice of Smoked Monterey Jack and serve warmed as the cheese starts to melt.
Old Amsterdam Gouda Open Sandwich
• Toasted Italian Pane Pugliese Bread • Chive, Mustard and lemon crème fraiche • Chargrilled leeks • Chargrilled asparagus tips • Old Amsterdam Mature Gouda Cheese • Topped with Onion Crisps
Toast the Italian sandwich, spread the mix of Crème Fraiche, Lemon,Mustard and Chives on top of the toasted bread and then put the Leeks and Asparagus on top of the Crème Fraiche mix. Top with Old Amsterdam Slice and place under the grill – until the cheese has melted. Sprinkle with Onion Crisps for texture. Sandwich & Food To Go News Recipe Book
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NEw YORK STYLE MULTISEEd BAGEL FILLEd wITH ROASTEd REd PEPPER, CREAM CHEESE & ROCKET Ingredients
n ia ar t ge Ve
• 1 x New York Style Multi Seed Bagel 115g from the New York Bakery Company Limited • 30g full fat cream cheese (2 tbsp) • 25g roasted red pepper, cut into thin strips • 5g rocket leaves • 8g pesto (½ tbsp) • 1 twist freshly ground black pepper Bagel Allergen Information: GLUTEN, MILK,
(may contain sesame) Bagel is made in a NUT FREE site.
Ingredients Allergen Information:
For further information please contact Tracy Southwell on +44(0) 7507 063090 or email firstname.lastname@example.org
Pesto optional, contains NUTS
Method 1. Spread Cream Cheese on both insides of the Bagel 2. Layer Roasted Red Pepper and Rocket and drizzle with pesto 3. Season with freshly ground black pepper and serve Nutritional Information
Bagel Multiseeded (115g)
Roasted red pepper
Energy in (kJ)
Energy in kcal
of which saturates
(optional – see Allergen Information)
Per serving of 183g
of which sugars
Nutritional Information as a guide only
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Indian Geeta’s Style Pizza
Ingredients: • • • • • • • •
Method: • • •
Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Lay 1 naan/pitta bread on a lined baking sheet. In saucepan heat up the oil, add the garlic, passata, mixed herbs and salt to taste. Simmer until flavours are infused together and let it cool. Mix the Geeta’s Smooth Premium Mango Chutney and the grated cheese Spread the sauce over the naan, scatter the mushrooms, and the cheese mixture Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted.
• • •
1 Naan bread 1 tbsp Geeta’s Smooth Premium Mango Chutney 1 tsp vegetable oil 2 tbsp tomato passata ½ tsp crushed garlic Pinch of mixed herbs Pinch of salt 70g mushrooms, diced into small chunks 75g your favourite cheddar cheese, grated
Chargrilled Vegetables on a Ciabatta with Geeta’s Chutney Ingredients:
• Mix together Geeta’s Smooth Premium Mango Chutney, balsamic vinegar, onions & olive oil. • Place in a hot frying pan and cook on medium heat for approximately 10mins or until onions are soft and caramelised. • Put all vegetables and paneer in a baking tray season well with salt,
• • • • • • •
2 tbsp Geeta’s Smooth Premium Mango Chutney 1 ciabatta 1-2 tbsp balsamic vinegar 1 tbsp olive oil half onion, thinly sliced 180g -200g Paneer cut into cubes 1 red or yellow pepper, chopped 1 small courgette chopped,
pepper and olive oil and place in a preheated oven 200C/Fan 180C/Gas Mark 6. Cook for approx. 20mins or until vegetables are cooked and have started to soften. • Place the filling in your ciabatta and enjoy. Tip: would work equally well as a toasted Panini
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A real taste of the Americas From North America...
Cherrywood Smoked™ Cheddar Reubens Sandwich Reuben Kulakofsky’s classic, with a smoky cheese twist! Naturally smoked over wood chips, our Cherrywood Smoked™ Cheddar has a big taste that stands up to the assertive flavours in this recipe. INGREDIENTS
• • • • • • •
Thin slices pastrami beef Sliced rye bread, lightly toasted Thousand Island dressing Butter Sauerkraut, warmed Cherrywood Smoked™ Cheddar, grated Dill pickles
• Warm a few slices of the pastrami beef • Spread Thousand Island dressing on one slice of toast, and butter on the other • Pile the beef on the Thousand Island dressing toast, top with sauerkraut, then the cheese • Grill until the cheese has softened • Top with the buttered slice of toast • Cut in half and serve with dill pickles
And from South America...
Cheesy Chicken Quesadillas Crispy tortillas filled with roast chicken breast and Tex-Mex style cheeses (Colby, Monterey Jack and Oaxaca). INGREDIENTS
• • • • • • • • •
8 soft tortillas 1 red onion, sliced 2 cooked chicken breasts, shredded 2 or 3 diced tomatoes 70g Colby cheese, grated 70g Monterey Jack cheese, grated 70g Oaxaca cheese, grated Chopped coriander, Paprika (to sprinkle onto the tortilla)
• Cook the onion until softened. Stir in the shredded chicken and tomatoes • Put 4 soft tortillas onto baking sheets and evenly spread the chicken mixture onto each • Sprinkle the cheese and coriander over each and cover with the remaining tortillas • Cook the tortillas for 6 minutes in a pre-heated oven (180C/fan 160C/gas 4) turning once • Slice into 4 wedges and serve with sour cream and salsa
THE CHEESE WAREHOUSE. A WORLD OF CHEESE...RIGHT HERE ON YOUR DOORSTEP Telephone 01948 66 60 60 Email email@example.com www.thecheesewarehouse.co.uk
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Simple Pulled Pork with Big Al’s Big Al’s Foodservice’s Pulled Pork has been slow cooked and shredded before being smothered in tangy BBQ sauce. Simply microwave the individually portioned pouch of tender meat to deliver a mouth-watering dish on demand.
Pulled Pork Sandwich Ingredients • 1 Big Al’s Pulled Pork sachet • 20g crispy onions • 1 spoonful of BBQ sauce • 1 soft Italian roll Method 1. Cook the Big Al’s Pulled Pork as instructed. 2. Slice the soft roll down the side, and place the BBQ sauce inside. Top with the pulled pork and crispy onions… delicious.
Pulled Pork Burger Topper Ingredients • • • • • •
1 Big Al’s 4oz Beef Burger Slice of cheese Diced red onion 1 Big Al’s Pulled Pork sachet 1 spoonful of BBQ sauce 1 spoonful of mayonnaise
bottom up as follows: Bottom bun Mayonnaise Diced red onion Big Al’s 4oz Beef Burger Slice of cheese
Big Al’s Pulled Pork BBQ sauce Top bun
Serve and enjoy…
Method 1. Cook the Big Al’s Burger on a hot plate pre-heated to 188°C for 3 minutes on the first side, turn the product over and cook for a further 2½ minutes on the second side. 2. Cook the Big Al’s Pulled Pork as instructed. 3. Toast your bun while your burger is cooking. Start to build your burger from the
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Meatballs with Hoisin Dressing and Potato Salad Ingredients • • • •
Baby new potatoes (tinned or pre-cooked) Olive oil Pork meatballs frozen and fully cooked Red peppers, halved, de-seeded and roughly chopped • Spring onions, trimmed and roughly chopped • Carrots, peeled and sliced in fine batons • Pak Choi, sliced lengthways and roughly chopped • Seasoning Dressing • Hoisin sauce • Extra virgin olive or sesame oil • Piece of fresh ginger, grated • Lime juice • Seasonings
The Snowbird says: present on a plate or in a dish.
Method 1. Make the dressing by mixing together the hoisin sauce, oil, ginger and lime and season to taste. Set aside. 2. Drain potatoes and slice into discs. Put oil in frying pan and add peppers for couple of mins. Add remaining vegetables and toss around pan. Season to taste.
3. Meanwhile, microwave meatballs from frozen until a core temperature of 75˚C has been achieved. 4. Pour into the pan half the hoisin dressing, turn vegetables well to coat, then add potatoes and meatballs and gently stir. To serve drizzle with a little more dressing.
Omelettes Ingredients • Eggs • Knob of butter • Meatballs (sliced when hot after microwaving) Various filling ideas: • Tomatoes & fresh herbs • Sautéed peppers and thyme • Spinach and tomato • Sautéed mushrooms • Mature cheddar or gruyere cheese. Grated
Method 1. Crack eggs into a bowl, season well, and whisk until just mixed.
2. Heat pan on a medium to high heat, add butter and swirl it around pan. 3. Allow butter to foam, but don’t let it brown. Add desired filling and sauté. 4. Pour in egg mixture, adding cheese at end. 5. Tip pan so egg mixture covers evenly, then shake pan and cook until it begins to firm up. 6. Meanwhile, microwave chosen flavour of meatballs from frozen until a core temperature of 75˚C has been achieved and slice.
The Snowbird says: serve with a crisp green salad.
7. Add meatball slices and, using a spatula, fold one edge over and transfer to a plate.
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British Pulled Brisket with Applewood® Cheese in Ciabatta Bread Buns British twist on Pulled Pork, these smoky sandwiches are filled with tender beef and Applewood® smoke flavoured cheese and are bound to please the whole family! Serves: 4 to 6 people
Ingredients • • • •
900g beef brisket 4 to 6 tablespoons barbecue sauce 150mls apple juice or cider 6 ciabatta bread buns, split and lightly toasted
For more recipe ideas visit: www.applewoodcheese.co.uk • 125g Applewood® Cheese, cut into thin slices • Gherkins or cornichons to serve
Method 1. Place the meat into a covered roasting tray or cast iron casserole dish. Mix the barbecue sauce with the apple juice (or cider) and pour it over the meat. 2. Cover and cook on low for 3 hours at 150C/300F/Gas mark 2. Alternatively, cook in a slow cooker for 4 to 6 hours. 16
3. When the meat is cooked, shred it with two forks and spoon it onto the ciabatta bread buns, top with sliced Applewood® Smoky Cheese and sliced gherkins or cornichons. 4. Save the cooking juices to dunk the bread in or spoon over the meat in the sandwiches. Sandwich & Food To Go News Recipe Book
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Hot & Spicy Mexicana® Steak Sub “A delicious and tender steak sandwich with a tantalising spicy kick from the Mexicana® cheese.” Makes one foot-long hot and spicy sub which serves 2 (or 1 hungry man!)
Ingredients • • • • • •
1 12” sub roll, sliced lengthways 1 large knob of butter (about 10g) 1 tbsp oil, plus a little extra 1 small onion, thinly sliced 4-6 mushrooms (about 75g), sliced 2-3 thin slices of good quality frying steak, trimmed (about 170-180g) • 50g Mexicana®, grated • Salt and pepper
Method 1. Over a medium heat, heat the butter and oil in a large frying pan. Add the onion and sauté for 2-3 minutes, then add the sliced mushrooms, continue cooking for another 4-5 minutes until the onions are soft and the mushrooms are cooked. Season well with salt and pepper; transfer to a plate. 2. Preheat the grill to high. Positioning the grill tray to 10cm from the heat source. Sandwich & Food To Go News Recipe Book
3. Turn up the heat under the empty frying pan to high. Rub a little oil over the steaks and season with salt and pepper. Fry the steaks for 1 minute on each side and remove from the heat. 4. Place the cut sub onto a baking tray. Keeping the top half of the sub clear, arrange the cooked onions and mushroom onto the bottom half, then place the steak on top, finally sprinkle over the grated Mexicana®. Place the sub under the preheated grill for 3-4 minutes until the Mexicana ® is melted. 5. Remove from the grill, flip over the top of the sub. Cut in half if you’re sharing and serve.
Not spicy enough?
Try this with Extra Hot Mexicana® 17
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Steak & Jarlsberg® Cheese Ciabatta Melt These delicious steak ciabatta sandwiches are topped with caramelised onions and melted Jarlsberg® cheese. Serve with potato salad or fries, along with sliced tomatoes and pickles. Serves: 4 to 6 people
• 1 medium onion, thinly sliced • 1 tablespoon oil • 2 thin slices of sirloin steak (approximately 10mm thick and weighing 75-100g each) • 4 slices Jarlsberg® (80g) • 1 ciabatta loaf • Salt and freshly ground black pepper
Method 1. Warm the ciabatta according to the manufacturer’s instructions. 2. Heat the oil in a frying pan and sauté the onion for 5-6 minutes over a medium-high heat until soft and caramelised. Set aside. 3. Return the frying pan to the stove and turn the heat up to high. Turn on the grill to its highest setting. 4. Trim the steaks, removing any excess fat. Run a knife along the length of the steak to stretch and thin them out a little, season both sides. 5. Cut the ciabatta in half and then slice each half into two lengthways. 18
6. When the frying pan is good and hot, carefully place the steak in the pan and fry for 30 seconds on each side for rare. (For medium add an extra 15 seconds and for well-done a minute on each side). 7. Lay the steaks on the bottom halves of the ciabatta, pile on the caramelised onions and finally place two slices of Jarlsberg® on top of each steak. Place on a baking tray and flash grill until the Jarlsberg® starts to melt. 8. Remove from the heat, add the top halves of the bread. Sit back, relax and enjoy, preferably with a chilled beer or glass of wine! Sandwich & Food To Go News Recipe Book
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Croissants with Jarlsberg® Cheese and Ham A classic combination - Jarlsberg® cheese is ideal for melting in croissants, ciabattas and gourmet toasted sandwiches! Serves 2
Ingredients • • • •
2 large croissants 2 slices of ham 4 Jarlsberg® slices Salt and freshly ground black pepper
Method 1. Preheat the oven to 180ºC, 350ºF, gas mark 4. 2. Begin by cutting the croissants lengthways, not quite all the way, so you have two halves hinged together. 3. Carefully open out the croissants and place the ham and sliced Jarlsberg ® inside each. Season to taste. Sandwich & Food To Go News Recipe Book
4. Close the croissant and place on a baking tray. 5. Bake in the preheated oven for 4-5 minutes, until croissant is crispy and the Jarlsberg® is beginning to melt. 6. Enjoy straight away!
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Southover Pulled Cured Pork Brioche with Hickory Barbecue Sauce Ingredients: Southover Cured Pulled Pork Brioche Roll Hickory Barbecue Sauce
Heat the cured pork to 70°C for 2 minutes, ensuring that it’s piping hot throughout. While you’re doing this you can prepare your brioche roll. Turn on your grill as you’ll want the roll lightly toasted. Cut the roll in half and place under the grill, open side up. Bear in mind that the sugar in the roll will make it burn quickly so keep a close eye! When the meat and the roll are ready place the pork in the roll and finish with a generous dollop of hickory barbecue sauce. If you’re feeling particularly adventurous, you could add some homemade coleslaw for that true barbecue flavour. Enjoy!
www.southoverfoods.com | 01273 596830
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Turkey Breakfast Ingredients: ■ ■ ■
Multigrain Bread Smoked Turkey rashers Cocktail Sauce
Method: 1. 2. 3. 4. 5.
Thickly cut bread and grill Spread the honey and cocktail sauce on the toast Add the sliced tomato, grilled egg-plant with the smoked turkey rashers Place the rashers under the grill until piping hot Poach/fry the egg and place sunny side up
Volys Star UK Tel. 07801 386 488 www.volysstar.be
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SPECIAL SANDWICH COLD-SPREADABLE BUTTER
EASY TO USE
Saves energy & labour
Spreads evenly on the toast
Better microbiological quality
Intense butter taste
No need to add salt
Available in 100% Irish origin
Full or half fat (82 or 41%)
: Also availabrle ad Low-Satese p e
Palm-oil fr vs palm oil - 40% sat fat
Mr Jacques SPEETJENS firstname.lastname@example.org +32 (0)87 34 24 31
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30 YEARS OF INNOVATION NEVER TASTED SO GOOD. This year Dawn Farms is celebrating 30 years in business. From modest but ambitious beginnings, we have grown to become a preferred partner to many of Europeâ€™s leading ready-meal, pizza and sandwich brands. To us innovation is a key ingredient in our success. By continually evolving and adapting quickly to fast moving food trends, we have become part of many food success stories over the past thirty years. Visit www.dawnfarms.ie to discover the ingredients that set us apart.
GREAT INGREDIENTS, GREAT FOOD. 1985 -2015