Kepak Chef's Compass

RECIPE GUIDE

Welcome to Chef’s Compass

Beef 06-31

The better the beef, the better the burger. Our premium quality beef comes from trusted Irish and British farmers and is traceable from farm to fork.

Chicken

32-61

You’ll love our range of tasty chicken products; made from juicy, tender and fully traceable chicken breast meat.

Pork

62-71

From our gourmet hot dogs to our delicious sausage breakfast patties, our pork products come from trusted Irish and British farms and are fully traceable.

WELCOME TO CHEF’S COMPASS

YOUR GUIDE TO CULINARY INNOVATION AND EXPERTISE.

As pioneers in the food industry, we pride ourselves not only on delivering unparalleled quality Kepak products, but also on our commitment to keeping you up to date with all of the latest food trends and market insights.

At Kepak we don’t just follow food trends, we set them. We continuously immerse ourselves in the dynamic world of culinary innovation, keeping our finger on the pulse of evolving consumer tastes and trends. We are dedicated to creating innovative, on-trend and delicious products that are operationally suited to all foodservice channels.

Our pursuit of culinary innovation doesn’t stop there. We firmly plant our feet on the ground, embarking on Food Safaris where our culinary team navigate diverse locations, explore unique cuisines, experiment with new recipes, and uncover the latest trends.

By being at the forefront of culinary trends and engaging in first hand exploration through food safaris, Kepak bring you recipes that are not just innovative but also grounded in real-world experiences. We invite you to embark on this journey with us, where our expertise, passion for food, and dedication to quality converge, to offer you the ultimate culinary success.

Discover, create, and taste the future of culinary excellence with Kepak.

Introducing KEPAK PREMIUM TASTY BEEF BURGERS

With over 50 years of butchery experience, we understand what it takes to make a truly great burger. Our premium quality beef comes from trusted Irish and British farmers and is traceable from farm-to-fork.

We have a range of burgers to suit every operator’s needs, from gourmet indulgence with our Angus or Prime Burgers, through to quick-serve options with our Flame Cooked Range, all delivering a consistently great eating experience every time.

Spotlight on Big Al’s Prime Burger

FLAVOUR Prime cuts of chuck and brisket beef seasoned with smoked sea salt delivering a delicious smoked flavour. The patty contains 24% fat adding another level of flavour to the burger. This is kept consistent every time using our advanced production technology.

TEXTURE The patty is made using our tender-form filling process, this gives the burger a looser bound, meaty texture.

VISUAL A flower-shaped burger for a home-made appearance. Perforated with little holes to speed up cook time, giving customers a gourmet burger experience without the wait. Pair with a 5-inch buttery brioche for the perfect match.

CHEF’S TOP TIP

“When cooking a burger, do so on the highest heat possible, flipping frequently to build up that crust”

Gourmet

THE IRISH STAPLE

GOURMET Beef Burger Recipe

GOURMET IRISH STAPLE BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Tomato Relish

3. 2 Beer Batter Onion Rings

4. 2 Slices Back Bacon

5. 1 Slice Cheddar

6. 1 Big Al’s Prime Burger Patty

7. 10g Gem Lettuce

8. 15g Mayonnaise

9. 1 Brioche Bun Base

GOURMET INGREDIENTS

15g Tomato Relish

2 Slices Back Bacon

2 Beer Batter Onion Rings

10g Gem Lettuce

15g Mayonnaise

1 Slice Cheddar

1 Brioche Bun

1 Big Al’s Prime Burger Patty

MINUTES 15

GOURMET METHOD

1. Cook patty as per packaging.

2. Cook bacon on baking parchment in oven for 15 minutes.

3. Toast the burger bun.

4. Cook the 2 onion rings as per packaging.

5. Spread the mayo evenly on bottom buns and relish on top bun.

DIFFICULTY 2/5

DIFFICULTY 3/5

PRICE CALCULATOR

6. Add the lettuce to the bottom bun.

7. Place the cheddar on the patty at the last minute of the cooking to melt it and place the patty on the lettuce.

8. Top the patty with bacon and the onion ring and add top bun.

Elevated

THE IRISH STAPLE

ELEVATED Beef Burger

Recipe

ELEVATED IRISH STAPLE BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Tomato Relish

3. 2 Slices Back Bacon

4. 1 Slice Cheddar

5. 1 Big Al’s Prime Burger Patty

6. 1 Slice Beef Tomato

7. 10g Gem Lettuce

8. 15g Mayonnaise

MINUTES 15

DIFFICULTY 3/5

PRICE CALCULATOR

ELEVATED INGREDIENTS

15g Tomato Relish

2 Slices Back Bacon

10g Gem Lettuce

1 Slice Beef Tomato

15g Mayonnaise

1 Slice Cheddar

1 Brioche Bun

1 Big Al’s Prime Burger Patty

9. 1 Brioche Bun Base Click Me!

ELEVATED METHOD

1. Cook patty as per packaging.

2. Cook bacon on baking parchment in a 180C fan oven for 15 mins, turning halfway through.

3. Toast the bun.

4. Spread the relish on one and mayonnaise on the other bun.

5. Add tomato and lettuce to the bottom bun.

6. Place the cheddar on the patty and place the patty on the lettuce.

7. Top the patty with bacon and add top bun.

CLASSIC

THE IRISH STAPLE

CLASSIC Beef Burger Recipe

CLASSIC IRISH STAPLE BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Tomato Relish

3. 2 Slices Back Bacon

4. 1 Slice Cheddar

5. 1 Big Al’s 6oz Flame Cooked Patty

6. 10g Diced White Onion

7. 10g Gem Lettuce

MINUTES 10

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC INGREDIENTS

15g Tomato Relish

2 Slices Back Bacon

10g Diced White Onion

10g Gem Lettuce

1 Slice Cheddar

1 Brioche Bun

1 Big Al’s 6oz Flame Cooked Patty

8. 1 Brioche Bun Base Click Me!

CLASSIC METHOD

1. Cook patty as per packaging.

2. Cook bacon on baking parchment in oven for 15 minutes.

3. Toast the burger bun.

4. Spread the relish evenly on both buns.

5. Add lettuce to the bottom bun.

6. Place the cheddar and onion on the patty at the last minute of the cooking to melt it and place the patty on the lettuce.

7. Top the patty with bacon and add top bun.

Gourmet

THE TOWER

GOURMET Beef Burger Recipe

GOURMET BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Red Pepper Relish

3. 1 Fried Egg

4. 1 Beer Batter Onion Ring

5. 2 Slices Smoked Streaky Bacon

6. 1 Slice Monterey Jack Cheese

7. 1 Big Al’s Angus Burger Patty

8. 1 Slice Monterey Jack Cheese

9. 1 Big Al’s Angus Burger Patty

10. 10g Gem Lettuce

11. 10g Sriracha

12. 1 Brioche Bun Base

GOURMET INGREDIENTS

2 Slices Monterey Jack Cheese

2 Slices Smoked Streaky Bacon

1 Onion Ring

15g Red Pepper Relish

1 Brioche Burger Bun

1 Fried Egg

10g Sriracha

2 Big Al’s Angus Burger Patties

GOURMET METHOD

1. Cook patties as per packaging.

2. To cook bacon, place on lined baking tray and cook for 15 minutes at 180C.

3. Cook onion ring as per packaging.

4. Toast bun places relish on the bottom bun.

DIFFICULTY 2/5

DIFFICULTY 4/5

5. Place cheese and then bacon on cooking patty cover with bowl on the grill and steam with dash of water.

6. To fry egg, place some oil on the hot plate crack egg on and cook until it is white keep sunny side up.

7. Place the patty on the bottom bun, top with the onion ring and then the egg.

8. Finish with the sriracha and top bun.

Elevated

ELEVATED Beef Burger Recipe THE TOWER

ELEVATED BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Red Pepper Relish

3. 2 Onion Rings

4. 2 Slices Pre-cooked Streaky Bacon

5. 1 Slice Monterey Jack Cheese

6. 1 Big Al’s Angus Burger Patty

7. 15g Red Pepper Relish

8. 1 Brioche Bun Base

ELEVATED INGREDIENTS

1 Slice Monterey Jack Cheese

2 Slices Pre-cooked Streaky Bacon

2 Onion Rings

30g Red Pepper Relish

1 Brioche Burger Bun

1 Big Al’s Angus Burger Patty

MINUTES 15

ELEVATED METHOD

1. Cook patty as per packaging.

2. To cook bacon, place on lined baking tray and cook for 15 minutes at 180C, turning halfway through.

3. Cook onion rings as per packaging instructions.

4. Toast bun, spread the relish evenly over both buns.

DIFFICULTY 2/5

DIFFICULTY 3/5

PRICE CALCULATOR

5. Place cheese and bacon on the patty while it is cooking, cover loosely until the cheese melts.

6. Place the patty on the bun, top with the onion rings and serve.

CLASSIC

THE TOWER

CLASSIC Beef Burger Recipe

CLASSIC BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Red Pepper Relish

3. 2 Slices Pre-cooked Streaky Bacon

4. 1 Slice Monterey Jack Cheese

5. 1 Big Al’s Angus Burger Patty

6. 15g Red Pepper Relish

7. 1 Brioche Bun Base

CLASSIC INGREDIENTS

1 Slice Monterey Jack Cheese

2 Slices Pre-cooked Streaky Bacon

30g Red Pepper Relish

1 Brioche Burger Bun

1 Big Al’s Angus Burger Patty

MINUTES 12

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC METHOD

1. Cook patty as per packaging.

2. Warm the bacon as per pack.

3. Toast bun and place relish evenly over both buns.

4. Place cheese and then bacon on cooking patty cover with bowl on the grill and steam with dash of water.

5. Place the patty on the bottom bun, top with top bun.

Gourmet

Gourmet

GOURMET Beef Burger Recipe THE N.Y. STACK

GOURMET BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Honey Mustard Mayo

3. 5g Crispy Onion

4. 4 Pickled Gherkins

5. 1 Slice Swiss Cheese

6. 4oz Big Al’s Flame Cooked Patty

7. 1 Slice Swiss Cheese

8. 4oz Big Al’s Flame Cooked Patty

9. 2 Slices Tomato

10. 5g Sliced Red Onion

11. 10g Rocket

12. 15g Honey Mustard Mayo

GOURMET INGREDIENTS

1 Brioche Bun 10g Rocket

5g Sliced Red Onion

2 Slices Swiss Cheese

4 Pickle Slices

30g Honey Mustard Mayo

2 Slices Tomato

5g Crispy Onion

MINUTES 15

DIFFICULTY 3/5

PRICE CALCULATOR

GOURMET METHOD

2 Big Al’s 4oz Flame Cooked Patties

13. 1 Brioche Bun Base Click Me!

1. Cook patties as per packaging.

2. To make honey mustard mayo mix 10g honey, 5g American mustard, 50g mayo.

3. Toast Brioche bun and evenly spread the mayo on both sides.

4. Place the onion, rocket then tomato on the bun.

5. Place Swiss cheese on each of the two patties and place on top of the salad.

6. Place pickled gherkins and crispy onion on top.

Elevated

THE N.Y. STACK

ELEVATED Beef Burger Recipe

ELEVATED BURGER BUILD

1. 1 Brioche Bun Top

2. 15g Honey Mustard Mayo

3. 5g Crispy Onion

4. 4 Pickled Gherkins

5. 1 Slice Swiss Cheese

6. 4oz Big Al’s Flame Cooked Patty

7. 1 Slice Swiss Cheese

8. 4oz Big Al’s Flame Cooked Patty

9. 2 Tomato Slices

10. 10g Lettuce

11. 15g Honey Mustard Mayo

ELEVATED INGREDIENTS

1 Brioche Bun

10g Lettuce

2 Slices Swiss Cheese

4 Pickle Slices

30g Honey Mustard Mayo

2 Slices Tomato

5g Crispy Onion

MINUTES 15

DIFFICULTY 3/5

PRICE CALCULATOR

ELEVATED METHOD

2 Big Al’s 4oz Flame Cooked Patties

12. 1 Brioche Bun Base Click Me!

1. Cook patties as per packaging.

2. To make honey mustard mayo mix 10g honey, 5g American mustard, 50g mayo.

3. Toast Brioche bun and evenly spread mayo on both sides.

4. Place lettuce then tomato on the bottom bun.

5. Place Swiss cheese between the two patties and place on top of the salad.

6. Place pickled gherkins and crispy onion on the top patty and finish with the top bun.

CLASSIC

THE N.Y. STACK

CLASSIC Beef Burger Recipe

CLASSIC BURGER BUILD

1. 1 Brioche Bun Top

2. 10g Mustard

3. 5g Crispy Onion

4. 4 Pickled Gherkins

5. 1 Slice Swiss Cheese

6. 4oz Flame Cooked Patty

7. 1 Slice Swiss Cheese

8. 4oz Flame Cooked Patty

9. 15g Mayonnaise

10. 1 Brioche Bun Base

CLASSIC INGREDIENTS

1 Brioche Bun

2 Slices Swiss Cheese

4 Pickle Slices

10g Mustard

10g Mayo

5g Crispy Onion

2 Big Al’s 4oz Flame Cooked Patties

MINUTES 12

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC METHOD

1. Cook patties as per packaging.

2. Toast Brioche bun spread the mustard on the top and mayo on the bottom bun.

3. Place Swiss cheese on top of each of the two patties, place on the bottom bun.

4. Place pickled gherkins and crispy onion on the top patty and finish with the top bun.

Gourmet

GOURMET Beef Burger Recipe THE ITALIAN JOB

GOURMET BURGER BUILD

1. 1 Brioche Bun Top

2. 10g Sundried Tomato Mayo

3. 10g Shaved Parmesan

4. 2 Slices Mozzarella

5. 2 Slices Smoked Streaky Bacon

6. 1 Big Al’s Prime Burger Patty

7. 10g Rocket

8. 10g Sundried Tomato Mayo

9. 1 Brioche Bun Base

MINUTES 15

GOURMET INGREDIENTS

10g Rocket

20g Sundried Tomato Mayo

10g Shaved Parmesan

2 Slices Mozzarella

2 Slices Smoked Bacon

1 Brioche Bun

1 Big Al’s Prime Burger Patty

GOURMET METHOD

1. Cook patty as per packaging.

2. For the mayo, chop 100g of sundried tomatoes finely and mix with 250g mayonnaise.

3. To make bacon cook in oven at 180C for 15 minutes, turning halfway through.

4. Toast bun, spread mayo evenly on both sides.

DIFFICULTY 2/5

DIFFICULTY 4/5

PRICE

CALCULATOR

5. Place rocket on the bottom bun.

6. Place the patty on the rocket and top with the bacon.

7. Place the mozzarella then the parmesan on the bacon and finish with the top bun.

Elevated

THE ITALIAN JOB

ELEVATED Beef Burger Recipe

ELEVATED BURGER BUILD

1. 1 Brioche Bun Top

2. 10g Mayo

3. 10g Sundried Tomato

4. 2 Slices Mozzarella

5. 2 Slices Smoked Streaky Bacon

6. 1 Big Al’s Prime Burger Patty

7. 10g Rocket

8. 10g Mayo

9. 1 Brioche Bun Base

MINUTES 15

ELEVATED INGREDIENTS

10g Rocket 20g Mayo

10g Sliced Sundried Tomato

2 Slices Mozzarella

2 Slices Smoked Bacon

1 Brioche Bun

1 Big Al’s Prime Burger Patty

ELEVATED METHOD

1. Cook patty as per packaging.

2. To make bacon cook in oven at 180C for 15 minutes, turning halfway through.

3. Toast bun, spread mayo evenly on both sides

4. Place rocket on the bottom bun.

DIFFICULTY 2/5

DIFFICULTY 3/5

PRICE CALCULATOR

5. Add the bacon to the patty and place on the rocket.

6. Place the mozzarella, bacon, and sundried tomato on the patty and finish.

CLASSIC

THE ITALIAN JOB

CLASSIC Beef Burger Recipe

CLASSIC BURGER BUILD

1. 1 Brioche Bun Top

2. 10g Garlic Mayo

3. 2 Slices Mozzarella

4. 2 Slices Smoked Streaky Bacon

5. 1 6oz Big Al’s Flame Cooked Patty

6. 10g Shredded Lettuce

7. 10g Garlic Mayo

8. 1 Brioche Bun Base

CLASSIC INGREDIENTS

10g Shredded Lettuce

20g Garlic Mayo

2 Slices Mozzarella

2 Slices Smoked Streaky Bacon

1 Brioche Bun

1 Big Al’s 6oz Flame Cooked Patty

MINUTES 10

CLASSIC METHOD

1. Cook patty as per packaging.

2. To make bacon cook in oven at 180C for 15 minutes, turning halfway through.

3. Toast bun, spread mayo evenly on both sides.

4. Place lettuce on the bottom bun.

DIFFICULTY 2/5

DIFFICULTY 3/5

PRICE CALCULATOR

5. Add the bacon to the patty and place on the lettuce.

6. Place the mozzarella on the bacon and finish with the top bun.

Gourmet

Gourmet

GOURMET Beef Burger Recipe DOUGHNUT BURGER

GOURMET BURGER BUILD

GOURMET INGREDIENTS

1. 1 Doughnut Bun Top

2. 5g Sriracha

3. 20g Sautéed Onions

4. 1 Emmental Cheese Slice

5. 1 Big Al’s 4oz Flame Cooked Patty

MINUTES 15

1 Glazed Doughnut Bun Sliced In Half

2 Slices Smoked Peppered Streaky Bacon

2 Slices Emmental Cheese

20g Sautéed Onions

DIFFICULTY 5/5

5g Sriracha

6. 1 Emmental Cheese Slice

7. 1 Big Al’s 4oz Flame Cooked Patty

8. 2 Slices Smoked Peppered Streaky Bacon

9. 1 Doughnut Bun Base

2 Big Al’s 4oz Flame Cooked Patties

GOURMET METHOD

1. Cook patties as per packaging.

2. To cook streaky bacon, place in the oven with some black pepper and brown sugar and cook in the oven for 15 minutes, turning halfway through.

3. Slice the ring doughnut in half and toast on the grill.

4. Add the bacon and sriracha to the doughnut.

5. Place the sliced cheese and onion on the patty.

6. Add to the doughnut, top and serve.

ELEVATED Beef Burger Recipe DOUGHNUT BURGER

ELEVATED BURGER BUILD

1. 1 Doughnut Bun Top

2. 20g Sautéed Onions

3. 2 Slices Emmental Cheese

MINUTES 15

PRICE CALCULATOR Elevated

4. 1 Big Al’s 4oz Flame Cooked Patty

5. 2 Slices Smoked Peppered Streaky Bacon 6. 1 Doughnut Bun Base

ELEVATED METHOD

ELEVATED INGREDIENTS

1 Glazed Doughnut Sliced In Half

2 Slices Smoked Peppered Streaky Bacon

2 Slices Emmental Cheese 20g Sautéed Onions

1 Big Al’s 4oz Flame Cooked Patty

DIFFICULTY 4/5 Click Me!

DIFFICULTY 2/5

1. Cook patties as per packaging.

2. To cook streaky bacon, place in the oven with some black pepper and brown sugar and cook in the oven for 15 minutes.

3. Slice the ring doughnut in half and toast inner side down on grill.

4. Place cooked bacon on the bottom doughnut.

5. Place the sliced Emmental cheese and onion on the cooked patty cover it and then steam on the grill using water. And place on the base of the doughnut

6. Add the top half of the doughnut to complete.

CLASSIC

DOUGHNUT BURGER

CLASSIC Beef Burger Recipe

CLASSIC BURGER BUILD

1. 1 Doughnut Bun Top

2. 20g Sautéed Onions

3. 1 Big Al’s 4oz Flame Cooked Patty

4. 2 Slices Pre-cooked Bacon

5. 1 Doughnut Bun Base

CLASSIC INGREDIENTS

1 Glazed Doughnut Sliced In Half 2 Slices Pre-cooked Bacon

20g Sautéed Onions

1 Big Al’s 4oz Flame Cooked Patty

CLASSIC METHOD

1. Cook patties as per packaging.

MINUTES 12

DIFFICULTY 3/5 Click Me!

2. Slice the ring doughnut in half and toast inner side down on grill.

3. Place the burger on bottom bun

4. Top the burger patty with the sautéed onion and bacon.

5. Add the top half of the doughnut and serve.

DIFFICULTY 2/5

PRICE CALCULATOR

Gourmet

Gourmet

SPICY NACHO

GOURMET Beef Burger Recipe

GOURMET BURGER BUILD

1. 1 Brioche Bun Top

2. 10g Spicy Nacho Chips

3. 20g Jalapeno Cheese Sauce

4. 1 Big Al’s 6oz Flame Cooked Patty

5. 10g Shredded Lettuce

6. 10g Sliced Red Onion

7. 15g Tomato Salsa

MINUTES 15

DIFFICULTY 4/5

GOURMET INGREDIENTS

10g Spicy Nacho Chips

15g Tomato Salsa

20g Jalapeno Cheese Sauce

10g Sliced Red Onion

10g Shredded Lettuce

1 Brioche Bun

1 Big Al’s 6oz Flame Cooked Patty

8. 1 Brioche Bun Base Click Me!

GOURMET METHOD

1. Cook patty as per packaging and toast the bun.

2. To make salsa, deseed and dice 1 tomato, 1 tbsp chopped coriander, mix with a pinch of salt and juice of 1 lime.

3. Heat a queso/cheese sauce on the stove and add 50g diced pickled jalapenos.

4. Place the salsa then the red onion on the bun, and top with lettuce.

5. Place the cooked patty on the lettuce.

6. Cover evenly with cheese sauce, sprinkle over the crushed nachos.

Elevated

SPICY NACHO

ELEVATED Beef Burger Recipe

ELEVATED BURGER BUILD

1. 1 Brioche Bun Top

2. 5 Pickled Jalapenos

3. 10g Spicy Nacho Chips

4. 1 Slice Spicy Cheese

5. 1 Big Al’s 4oz Flame Cooked Patty

6. 10g Sliced Red Onion

7. 15g Tomato Salsa

ELEVATED INGREDIENTS

10g Spicy Nacho Chips

15g Smooth Salsa

1 Slice Spicy Cheese

10g Sliced Red Onion

5 Pickled Jalapenos

1 Brioche Bun

MINUTES 15

DIFFICULTY 2/5

PRICE CALCULATOR

ELEVATED METHOD

1 Big Al’s 4oz Flame Cooked Patty

8. 1 Brioche Bun Base Click Me!

1. Cook patty as per packaging and toast the bun.

2. Place 10g of salsa on the bottom bun and top with the nachos.

3. Place the cheese on the patty and add the jalapenos.

4. Add the red onion and finish with remaining salsa, then add the top bun.

CLASSIC

SPICY NACHO

CLASSIC Beef Burger Recipe

CLASSIC BURGER BUILD

1. 1 Brioche Bun Top

2. 5 Pickled Jalapenos

3. 10g Spicy Nacho Chips

4. 1 Slice Spicy Cheese

5. 1 Big Al’s 4oz Flame Cooked Patty

6. 10g Sliced Red Onion

MINUTES 10

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC INGREDIENTS

Ingredients:

10g Spicy Nacho Chips

15g Smooth Salsa

5 Pickled Jalapenos

7. 15g Tomato Salsa

1 Slice Spicy Cheese

10g Sliced Red Onion

1 Brioche Bun

1 Big Al’s 2oz Flame Cooked Patty

8. 1 Brioche Bun Base Click Me!

CLASSIC METHOD

1. Cook patty as per packaging and toast the bun.

2. Place 10g of salsa on the bottom bun and top with the nachos.

3. Place the cheese on the patty and add the jalapenos.

4. Add the red onion and finish with remaining salsa, then add the top bun.

KEPAK CHICKEN RANGE

In this edition of the compass, we wanted to show the versatility of our chicken range. Using some identifiable global flavours, with some unique twists on the norm.

We use only the highest-quality suppliers, and ensure that all of our Chicken products are made using no artificial colours, flavours or preservatives, and that they are free from MSG and palm oil.

SIGNATURE CHARACTERISTICS

FLAVOUR

Perfectly cooked, succulent and tender chicken every time. This is due to the advance production technology from our trusted suppliers, locking moisture and flavour deep into the meat

TEXTURE

Whether it’s battered or breaded, flavoured or plain, we offer a vast array of different coatings to provide the right product for the right occasion

VISUAL

The natural shape of our 100% whole muscle products provide a a level of authenticity and consumer comfort

CHEF’S TOP TIP

“If adding a sauce or spice to any coated chicken products do so immediately after they come out of the fryer or oven as they will take on the flavour better while hot.”

Gourmet

Gourmet

CAJUN WINGS

GOURMET CAJUN WINGS BUILD

MINUTES 5

DIFFICULTY 5/5

1. 15g Cajun Seasoning

2. 5 Cloves Garlic

3. 30g Chopped Parsley

4. 454g Unsalted Butter

GOURMET INGREDIENTS

15g Cajun Seasoning

5 Cloves Garlic

30g Chopped Parsley

454g Unsalted Butter Celery and Blue Cheese Dip

6 Big Al’s Mesquite or Lightly Dusted Wings

PRICE CALCULATOR

5. 6 Big Al’s Mesquite / Lightly Dusted Wings Click Me!

GOURMET METHOD

1. Cook wings as per packaging.

2. To make butter: Mix 454g of unsalted butter 5 cloves of garlic, crushed and 50g cajun seasoning and 30g parsley.

3. For every 6 wings use 1 tbsp of melted butter to toss the wings.

4. Add 6 slices of celery and side dip (blue cheese).

CAJUN WINGS

ELEVATED CAJUN WINGS BUILD

MINUTES 5

PRICE CALCULATOR Elevated

1. 15g Cajun

Seasoning

2. 5 Cloves Garlic

3. 454g

Unsalted Butter

4. 6 Big Al’s Mesquite or Lightly Dusted Wings

ELEVATED METHOD

ELEVATED INGREDIENTS

15g Cajun Seasoning

5 Cloves Garlic

454g Unsalted Butter

6 Big Al’s Mesquite or Lightly Dusted Wings

1. Cook wings as per packaging.

2. To make butter: Mix 454g of unsalted butter and chopped garlic with 50g cajun seasoning.

DIFFICULTY 2/5

DIFFICULTY 4/5

3. For every 6 wings use 1 tbsp of melted butter to toss the wings in.

CLASSIC

CAJUN WINGS

CLASSIC CAJUN WINGS BUILD

1. 15g Cajun

Seasoning

6 Big Al’s Mesquite / Lightly Dusted Wings

MINUTES 5

CLASSIC METHOD

CLASSIC INGREDIENTS

15g Cajun Seasoning

6 Big Al’s Mesquite or Lightly Dusted Wings

1. Cook wings as per packaging.

2. For every 6 wings use 1 tbsp of cajun seasoning to toss the wings in.

DIFFICULTY 2/5

DIFFICULTY 1/5

PRICE CALCULATOR

Gourmet

Gourmet

CAJUN CHICKEN

Cajun Chicken Wrap Recipes 3 Ways

GOURMET CHICKEN WRAP BUILD

1. 10g Diced Tomato

2. 10g Thinly Sliced Roasted Peppers

3. 1 Big Al’s Steam Cooked Chicken Fillet

4. 10g Rocket

5. 15g Cajun Lime Mayo

GOURMET INGREDIENTS

15g Cajun Lime Mayonnaise

10g Thinly Sliced Roasted Peppers

10g Rocket

10g Diced Tomato

1 Wrap

1 Big Al’s Steam Cooked Chicken Fillet

MINUTES 10

DIFFICULTY 4/5

PRICE CALCULATOR

6. 1 Wrap Click

GOURMET METHOD

1. Cook the steamed chicken fillet as per packaging and slice it into stripes.

2. To make Mayo: mix 10g Cajun seasoning, 3 limes juiced with 100g mayo.

3. Add mayo to the base of the wrap.

4. Place the peppers, then rocket on the wrap.

5. Top with the sliced fillet and top with the diced tomato.

6. Fold the wrap and lightly toast on solid top until golden brown.

Elevated

CAJUN CHICKEN

Cajun Chicken Wrap Recipes 3 Ways

ELEVATED CHICKEN WRAP BUILD

1. 10g Diced Tomato

2. 10g Thinly Sliced Roasted Peppers

3. 1 Big Al’s Steam Cooked Chicken Fillet

MINUTES 10

DIFFICULTY 4/5

ELEVATED INGREDIENTS

15g Cajun Mayonnaise

10g Thinly Sliced Roasted Peppers

10g Shredded Lettuce

10g Diced Tomato

1 Wrap

1 Big Al’s Steam Cooked Chicken Fillet

PRICE CALCULATOR

4. 10g Shredded Lettuce

5. 15g Cajun Lime Mayo

6. 1 Wrap Click Me!

ELEVATED METHOD

1. Cook the steamed chicken fillet as per packaging and slice it into stripes.

2. Add mayo to base of the wrap.

3. Place the peppers, then lettuce on the wrap.

4. Top with the sliced fillet and top with the diced tomato.

5. Fold the wrap and lightly toast on solid top until golden brown.

CLASSIC

CAJUN CHICKEN

Cajun Chicken Wrap Recipes 3 Ways

CLASSIC CHICKEN WRAP BUILD

1. 10g Diced Tomato

2. 1 Big Al’s Steam Cooked Chicken Fillet

3. 10g Shredded Lettuce

MINUTES 8

DIFFICULTY 3/5

CLASSIC INGREDIENTS

15g Cajun Mayonnaise

10g Thinly Sliced Roasted Peppers

10g Shredded Lettuce

10g Diced Tomato

1 Wrap

1 Big Al’s Steam Cooked Chicken Fillet

PRICE CALCULATOR

4. 15g Cajun Lime Mayo

5. 1 Wrap Click Me!

CLASSIC METHOD

1. Cook the steamed chicken fillet as per packaging and slice it into stripes.

2. Spread mayo on the wrap.

3. Place the tomatoes , then lettuce on the wrap.

4. Top with the sliced fillet.

5. Fold the wrep and lightly toast on solid top until golden brown.

Gourmet

Gourmet

SPICY HONEY NUGGETS

GOURMET CHICKEN NUGGETS BUILD

1. 5g Sliced Spring Onion

2. 5g Crispy Onion

3. 30g Sriracha Honey

GOURMET INGREDIENTS

30g Sriracha Honey

5g Sliced Spring Onion

5g Crispy Onion

6 Big Al’s Breaded or Battered Chicken Nuggets

4. 6 Big Al’s Breaded or Battered Chicken Nuggets Click

MINUTES 5

DIFFICULTY 3/5

GOURMET METHOD

1. Cook nuggets as per packaging.

2. To make sriracha honey mix 50g sriracha and 100g honey (keep at room temperature).

3. Toss nuggets in sauce and place in a tray

4. Top with spring onion and crispy onion.

Elevated

SPICY HONEY

NUGGETS

ELEVATED CHICKEN NUGGETS BUILD

1. 5g Sesame Seeds

2. 30g Sriracha Honey

ELEVATED INGREDIENTS

30g Sriracha Honey

5g Sesame Seeds

5g Diced Spring Onion

6 Big Al’s Battered or Breaded Nuggets

3. 6 Big Al’s Battered or Breaded Nuggets Click Me!

MINUTES 5

DIFFICULTY 2/5

PRICE CALCULATOR

ELEVATED METHOD

1. Cook nuggets as per packaging.

2. To make sriracha honey mix 50g siracha and 100g honey (keep at room temperature).

3. Toss nuggets in sauce and place in a tray.

4. Top with sesame seeds.

CLASSIC

SPICY HONEY NUGGETS

CLASSIC CHICKEN NUGGETS BUILD

1. 5g Sliced Spring Onion

2. 30g Sriracha Honey

CLASSIC INGREDIENTS

30g Sriracha Honey

5g Sliced Spring Onion

6 Big Al’s Battered or Breaded Nuggets

3. 6 Big Al’s Battered or Breaded Nuggets Click Me!

MINUTES 5

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC METHOD

1. Cook nuggets as per packaging.

2. To make sriracha honey mix 50g sriracha and 100g honey (keep at room temperature).

3. Toss nuggets in sauce and place in a tray

4. Top with sliced spring onion.

Gourmet

Gourmet

SATAY POPPIN CHICKEN

GOURMET SATAY POPPIN CHICKEN BUILD

1. 5g Chopped Peanuts

2. 5g Diced Chilli

3. 30g Satay Sauce

GOURMET INGREDIENTS

30g Satay Sauce

5g Chopped Peanuts

5g Diced Chilli

10 Pieces Big Al’s Poppin Chicken

PRICE CALCULATOR

4. 10 Pieces Big Al’s Poppin Chicken Click Me!

GOURMET METHOD

1. Cook Poppin Chicken as per packaging.

2. Warm Satay sauce.

3. Place Poppin Chicken in a bowl, and drizzle satay sauce over the top.

4. Scatter over chopped peanuts and diced chilli.

Elevated

SATAY POPPIN CHICKEN

ELEVATED SATAY POPPIN CHICKEN BUILD

1. 5g Chopped Peanuts

2. 30g Satay Sauce

3. 10 Pieces Big Al’s Poppin Chicken

ELEVATED INGREDIENTS

30g Satay Sauce

5g Chopped Peanuts

10 Pieces Big Al’s Poppin Chicken

MINUTES 5

DIFFICULTY 2/5

ELEVATED METHOD

1. Cook Poppin Chicken as per packaging.

2. Warm Satay sauce.

3. Toss the Poppin Chicken in the Satay, scatter over the chopped peanuts and serve.

CLASSIC

SATAY POPPIN CHICKEN

CLASSIC SATAY POPPIN CHICKEN BUILD

1. 30g Satay Sauce

2. 10 Pieces Big Al’s Poppin Chicken

CLASSIC INGREDIENTS

30g Satay Sauce

10 Pieces Big Al’s Poppin Chicken

MINUTES 5

CLASSIC METHOD

1. Cook Poppin Chicken as per packaging.

2. Warm Satay sauce.

3. Toss the Poppin Chicken in the Satay and serve.

DIFFICULTY 2/5

DIFFICULTY 1/5

PRICE CALCULATOR

Gourmet

Gourmet

SMOKEY CHIPOTLE TENDER WRAP

GOURMET SMOKEY CHIPOTLE WRAP BUILD

1. 20g Chipotle Slaw

2. 10g Grated Smoked Applewood Cheese

3. 3 Big Al’s Battered or Breaded Chicken Tenders

MINUTES 10

4. 5g Pickles Jalapenos

5. 10g Shredded Lettuce

6. 1 Wrap

GOURMET INGREDIENTS

20g Chipotle Slaw

10g Grated Smoked Applewood Cheese

5g Pickles Jalapenos 10g Shredded Lettuce 1 Wrap

3 Big Al’s Battered or Breaded Chicken Tenders

GOURMET METHOD

1. Cook tenders as per packaging.

2. To make the slaw: mix 100g shredded white cabbage and 4 grated carrots, 50g mayo, 10g chipotle paste, 5g salt, 5g cider vinegar.

3. Warm wrap lightly.

DIFFICULTY 2/5

DIFFICULTY 4/5

4. Place slaw on warmed wrap.

5. Top with tenders and grated cheese.

6. Add jalapeños and the lettuce.

7. Fold wrap and toast for 2 minutes on the solid top.

Elevated

SMOKEY CHIPOTLE

TENDER WRAP

ELEVATED SMOKEY CHIPOTLE WRAP BUILD

1. 20g Chipotle Slaw

2. 10g Grated Smoked Applewood Cheese

MINUTES 10

DIFFICULTY 3/5

PRICE CALCULATOR

3. 3 Big Al’s Battered or Breaded Chicken Tenders

4. 10g Shredded Lettuce

ELEVATED INGREDIENTS

20g Chipotle Slaw

10g Grated Smoked Applewood Cheese

10g Shredded Lettuce 1 Wrap

3 Big Al’s Battered or Breaded Chicken Tenders

5. 1 Wrap Click Me!

ELEVATED METHOD

1. Cook tenders as per packaging.

2. To make the slaw: mix 100g shredded white cabbage and 4 grated carrots. 50g mayo, 10g chipotle paste, 5g salt, 5g cider vinegar.

3. Warm wrap lightly.

4. Place slaw on warmed wrap.

5. Top with tenders and grated cheese.

6. Add the lettuce.

7. Fold wrap and toast for 2 minutes on the solid top.

CLASSIC

SMOKEY CHIPOTLE TENDER WRAP

CLASSIC SMOKEY CHIPOTLE WRAP BUILD Applewood Cheese

3. 3 Big Al’s Battered or Breaded Chicken Tenders

CLASSIC INGREDIENTS

20g Chipotle Slaw

10g Grated Smoked Applewood Cheese

1 Wrap

3 Big Al’s Battered or Breaded Chicken Tenders

MINUTES 8

DIFFICULTY 3/5

PRICE CALCULATOR

4. 1 Wrap Click Me!

CLASSIC METHOD

1. Cook tenders as per packaging.

2. To make the slaw: mix 100g shredded white cabbage and 4 grated carrots. 50g mayo, 10g chipotle paste, 5g salt, 5g cider vinegar.

3. Warm wrap lightly.

4. Place slaw on warmed wrap.

5. Top with tenders and grated cheese.

6. Fold wrap and toast for 2 minutes on the solid top.

Gourmet

Gourmet

KOREAN BBQ GOUJONS

GOURMET KOREAN GOUJONS BUILD

1. 5g Pickled Red Onion

2. 30g Kimchi Slaw

3. 30g Korean BBQ Sauce

4. 3 Big Al’s Battered or Breaded Chicken Goujons

MINUTES 5

GOURMET INGREDIENTS

30g Korean BBQ Sauce

5g Pickled Red Onion

30g Kimchi Slaw

3 Big Al’s Battered or Breaded Chicken Goujons

GOURMET METHOD

1. Cook goujons as per packaging.

2. To make Pickled red Onion: Make mix 100ml white wine or cider vinegar, 1 tsp salt, 1 tbsp caster sugar bring to a boil and let cool to about 50 degrees then add 4 small red onion cut in half and thinly sliced.

DIFFICULTY 2/5

DIFFICULTY 4/5

3. To make kimchi slaw: Mix 20g kimchi, 30g shredded carrot, ¼ white cabbage shredded, ¼ tbsp rice vinegar, ½ tbsp honey, ½ tsp soya sauce and 75g mayo or yoghurt.

4. Toss the goujons in 30g of Korean BBQ for every 6 goujons, place in a tray top with the slaw and finish with 4-5 pickled red onions.

Elevated

KOREAN BBQ GOUJONS

ELEVATED KOREAN GOUJONS BUILD

1. 5g Pickled Red Onion

2. 30g Korean BBQ Sauce

3. 3 Big Al’s Battered or Breaded Chicken Goujons

ELEVATED INGREDIENTS

30g Korean BBQ

5g Pickled Red Onion

3 Big Al’s Battered or Breaded Chicken Goujons

MINUTES 5

DIFFICULTY 3/5

DIFFICULTY 2/5

PRICE CALCULATOR

ELEVATED METHOD

1. Cook goujons as per packaging.

2. To make Pickled red Onion: Make mix 100ml white wine or cider vinegar, 1 tsp salt, 1 tbsp caster sugar bring to a boil and let cool to about 50 degrees then add 4 small red onion cut in half and thinly sliced.

3. Toss the goujons in 30g of Korean BBQ for every 6 goujons, to finish place in a tray top and finish with 4-5 pickled red onions.

CLASSIC

KOREAN BBQ GOUJONS

CLASSIC KOREAN GOUJONS BUILD

1. 5g Spring Onion

Or 5g Sesame Seeds

2. 30g Korean BBQ Sauce

CLASSIC INGREDIENTS

30g Korean BBQ Sauce

5g Sliced Spring Onion

Or 5g Sesame Seeds

3 Big Al’s Battered or Breaded Chicken Goujons

3. 3 Big Al’s Battered or Breaded Chicken Goujons Click Me!

MINUTES 5

DIFFICULTY 2/5

PRICE CALCULATOR

CLASSIC METHOD

1. Cook goujons as per packaging.

2. Toss the goujons in 30g of Korean BBQ for every 6 goujons, to finish add a sprinkle of toasted sesame seeds or sliced spring onion.

Gourmet

Gourmet

LOADED PARMESAN FRIES

GOURMET PARMESAN FRIES BUILD

1. 5g Chopped Chives

2. 10g Shaved Parmesan

3. 20g Herby Tomato Sauce

4. 20g Garlic Butter

5. 1 Big Al’s Fast Fry Chicken Fillet

6. 200g Fries

MINUTES 10

GOURMET INGREDIENTS

20g Herby Tomato Sauce

10g Shaved Parmesan

20g Garlic Butter

200g Fries

5g Chopped Chives

1 Big Al’s Fast Fry Chicken Fillet

GOURMET METHOD

1. To make tomato sauce: place 500g tomato passata, 1 tsp dried mixed herbs, a pinch of salt and sugar in a pot, simmer on medium heat for 15 minutes and keep warm.

2. To make garlic butter (If you can’t get ready made), crush 3 cloves of garlic, 1 tbsp chopped flat leaf parsley, mix with 200g softened butter and leave overnight.

DIFFICULTY 2/5

DIFFICULTY 4 /5

3. Cook Fast Fry chicken fillet as per packaging and slice.

4. Fry the fries as per packaging, melt the butter and toss in the fries, place in a tray.

5. Place the sliced fillet on the fries and top with the warm tomato sauce.

6. Top with the parmesan and finish with chives.

Elevated

LOADED PARMESAN FRIES

ELEVATED PARMESAN FRIES BUILD

1. 5g Chopped Chives

2. 10g Grated Parmesan

3. 20g Garlic Mayo

4. 20g Herby Tomato Sauce

5. 1 Fast Fry Chicken Fillet

6. 200g Fries

ELEVATED INGREDIENTS

20g Herby Tomato Sauce

10g Grated Parmesan

200g Fries

20g Garlic Mayo

5g Chopped Chives

1 Fast Fry Chicken Fillet

ELEVATED METHOD

MINUTES 10

DIFFICULTY 3/5

PRICE CALCULATOR

1. Cook Fast Fry chicken fillet as per packaging and slice.

2. To make tomato sauce: place 500g tomato passata, 20g mixed herbs, 5g onion powder, 5g garlic powder, 5g salt in a pot mix and simmer on medium heat for 15 minutes and keep warm.

3. Fry the fries as per packaging toss the fries in the butter and place in a tray.

4. Place the sliced fillet on the fries and top with the warm tomato sauce.

5. Top with the parmesan, then the garlic mayo and finish with chives.

CLASSIC

LOADED PARMESAN FRIES

CLASSIC PARMESAN FRIES BUILD

1. 20g Herby Tomato Sauce

2. 10g Grated Parmesan

3. 1 Big Al’s Breaded Chicken Burger

4. 200g Fries

MINUTES 8

DIFFICULTY 2/5

CLASSIC INGREDIENTS

20g Herby Tomato Sauce

10g Grated Parmesan

200g Fries

1 Big Al’s Breaded Chicken Burger

CLASSIC METHOD

1. Cook burger as per packaging and slice.

2. To make tomato sauce: place 500g tomato passata, 20g mixed herbs, 5g onion powder, 5g garlic powder, 5g salt in a pot mix and simmer on medium heat for 15 minutes and keep warm.

3. Fry the fries as per packaging toss the fries in the butter and place in a tray.

4. Place the sliced burger on the fries and top with the warm tomato sauce.

5. Top with the parmesan to finish.

PRICE CALCULATOR

KEPAK PORK RANGE

Introducing Kepak Premium Tasty Pork Range

From our gourmet hot dogs to our delicious sausage breakfast patty, all our pork products come from trusted Irish and British farms and are fully traceable from farm to fork. For this edition of the Chef’s Compass, we have focused on our Gourmet Hot Dog and Sausage Patty products. Big Al’s Gourmet Hot Dogs feature 100% Irish pork, crafted using a natural casing to deliver a real meaty bite, while the Big Al’s Flame Cooked Sausage Patty offer you the perfect opportunity to cash in on the booming breakfast to go market.

SIGNATURE CHARACTERISTICS

SIGNATURE CHARACTERISTICS

FLAVOUR

FLAVOUR Prime cuts of chuck and brisket beef seasoned with smoked sea salt delivering a delicious smoked flavour. The patty contains 24% fat adding another level of flavour to the burger. This is kept consistent every time using our advanced production technology.

Whether it’s our Gourmet Hot Dog with it’s natural casing and smoky flavour, or our traditional breakfast sausage patty we aim for authenticity

TEXTURE

TEXTURE The patty is made using our tenderform filling process, this gives the burger a looser bound, meaty texture.

The snap of the hot dog or the functionality of the patty, each product performs exactly how it should for our customers

VISUAL

VISUAL A flower-shaped burger for a homemade appearance. Perforated with little holes to speed up cook time, giving customers a gourmet burger experience without the wait. Pair with a 5-inch buttery brioche for the perfect match.

The authentic casings, the flame cooking, the grill marks, our products not only taste the part, they look it too!

CHEF’S TOP TIP

CHEF’S TOP TIP

“Before cooking your burgers, give them a quick sear at high temperature. This will help lock in the flavours and create a CLASSIC crust.”

“Use complimentary flavours to bring out the best of the pork products, like BBQ, apple, mustard, onions, fennel, chilli.”

Gourmet

Gourmet

NACHO DOG

Nacho Hot Dogs, 3 Ways

GOURMET NACHO DOG BUILD

1. 5g Pickled Jalapenos

2. 5g Diced Red Onion

3. 5g Crushed Nacho Chips

4. 15g Cheese Sauce Queso Cheese (Store Bought or Made)

5. 1 Big Al’s Gourmet Hot Dog

6. 1 Hotdog Brioche Bun

GOURMET INGREDIENTS

1 Hotdog Brioche Bun

15g Cheese Sauce Queso Cheese (Store Bought or Made)

5g Crushed Nacho Chips

5g Pickled Jalapenos

5g Diced Red Onion

1 Big Al’s Gourmet Hot Dog

MINUTES 12

GOURMET METHOD

1. Cook hot dogs as per packaging.

2. Warm the bun on the grill, cut side down.

3. Place hot dog in the bun and top with the with crushed nachos, diced onion and pickled jalapenos.

4. Finish with the cheese sauce.

DIFFICULTY 2/5

DIFFICULTY 4/5

Elevated

NACHO DOG

Nacho Hot Dogs, 3 Ways

ELEVATED NACHO DOG BUILD

1. 5g Pickled Jalapenos

2. 5g Diced Red Onion

3. 5g Crushed Nacho Chips

4. 15g Chipolte Mayo

5. 1 Big Al’s Gourmet Hot Dog

MINUTES 10

DIFFICULTY 3/5

PRICE CALCULATOR

ELEVATED INGREDIENTS

1 Hotdog Brioche Bun

15g Chipolte Mayo

5g Crushed Nacho Chips

5g Pickled Jalapenos

5g Diced Red Onion

1 Big Al’s Gourmet Hot Dog

6. 1 Hotdog Brioche Bun Click Me!

ELEVATED METHOD

1. Cook hot dogs as per packaging.

2. Warm the bun on the grill, cut side down.

3. Place hot dog in the bun and top with the sauce.

4. Top with crushed nachos.

5. Finish with pickled jalapenos and diced red onion.

CLASSIC

NACHO DOG

Nacho Hot Dogs, 3 Ways

CLASSIC NACHO DOG BUILD

1. 5g Crushed Nacho Chips

2. 15g Chipolte Mayo

3. 1 Big Al’s Gourmet Hot Dog

CLASSIC INGREDIENTS

1 Hotdog Brioche Bun

15g Chipolte Mayo

5g Crushed Nacho Chips

1 Big Al’s Gourmet Hot Dog

4. 1 Hotdog Brioche Bun Click Me!

MINUTES 10

DIFFICULTY 1/5

PRICE CALCULATOR

CLASSIC METHOD

1. Cook hot dogs as per packaging.

2. Warm the bun on the grill, cut side down.

3. Place hot dog in the bun and top with the sauce.

4. Top with crushed nachos.

Gourmet

BBQ BREAKFAST

BBQ Breakfast, 3 Ways

GOURMET BBQ BREAKFAST BUILD

1. 1 Croissant Top

GOURMET INGREDIENTS

2 Slices Smokey Maple Bacon

15g BBQ Sauce

2. 15g BBQ Sauce

3. 1 Fried Egg

4. 1 Hash Brown

5. 2 Slices Smokey Maple Bacon

GOURMET METHOD

1. Cook patty as per packaging.

1 Fried Egg

1 Hash Brown

1 Croissant

1 Big Al’s Sausage Patty

DIFFICULTY 5/5 Click Me!

2. To cook smoked bacon place on lined backing tray and cook for 10 minutes at 180C drizzle over 10g of maple syrup for every 100g of bacon and cook for a further 5 minutes.

3. For the fried egg pre-heat a pan on medium to high heat add 1 tbsp of oil, crack in the egg and cook until the edges go golden brown.

4. Warm Croissant carrier.

DIFFICULTY 2/5

5. Cook the hash brown as per packet.

6. For the Croissant: Slice in half lengthways, spread the BBQ evenly on both sides.

7. Cut the patty and hash brown in half. Place the sausage patty halves on the bottom croissant and top with bacon slices. Add the hash brown halves on top of bacon.

8. Finish with the egg and then top of the croissant.

Elevated

BBQ BREAKFAST

BBQ Breakfast, 3 Ways

ELEVATED BBQ BREAKFAST BUILD

1. 1 English Muffin Top

ELEVATED INGREDIENTS

2 Slices Smokey Streaky Bacon

2. 15g BBQ Sauce

3. 1 Fried Egg

4. 1 Hash Brown

5. 2 Slices Smokey Streaky Bacon

6. 1 Big Al’s Sausage Patty

7. 15g BBQ Sauce

8. 1 English Muffin Base

15g BBQ Sauce

1 Fried Egg

1 Hash Brown

1 English Muffin

1 Big Al’s Sausage Patty

ELEVATED METHOD

1. Cook patty as per packaging.

MINUTES 12

DIFFICULTY 4/5

PRICE CALCULATOR

2. To cook smoked bacon place on lined backing tray and cook for 10 minutes at 180C drizzle over 10g of maple syrup for every 100g of bacon and cook for a further 5 minutes.

3. For the fried egg pre-heat a pan on medium to high heat add 1 tbsp of oil, crack in the egg and cook until the edges go golden brown.

4. Warm or toast the muffin.

5. Cook the hash brown as per packet.

6. Assembly for Muffin: Spread BBQ sauce on top and bottom evenly, place the sausage patty on the bottom bun. Place the bacon then the hash brown on the base, then add the sausage patty.

7. Finish with the egg and the top bun.

CLASSIC

BBQ BREAKFAST

BBQ Breakfast, 3 Ways

CLASSIC BBQ BREAKFAST BUILD

CLASSIC INGREDIENTS

2 Slices Pre cooked Bacon

1. 1 English Muffin Top

2. 15g BBQ Sauce

3. 1 Hash Brown

4. 2 Slices Pre cooked Bacon

5. 1 Big Al’s Sausage Patty

6. 15g BBQ Sauce

7. 1 English Muffin Base

MINUTES 10

DIFFICULTY 3/5

15g BBQ Sauce

1 Hash Brown

1 English Muffin

1 Big Al’s Sausage Patty

CLASSIC METHOD

1. Cook patty as per packaging.

2. Warm or toast the muffin.

3. Cook the hash brown as per packet.

4. Warm the bacon as per pack.

5. Assembly For Muffin: Spread BBQ sauce on top and bottom evenly, place the sausage patty on the bottom bun.

6. Place the bacon then the hash brown on the base, then add the sausage patty.

7. Finish with the top bun.

PRICE CALCULATOR