Capture your customers’ attention with Dalesman’s delicious tapas flavour inspiration
Burger Bites
These maple-infused Burger Bites are sure to sensationalise your customers' kitchens! Indulgent dirty burgers just became bite-sized.
Maple Bacon Cure Mix - CBSMAP
Gourmet Great British Burger Mix - GBGB
Maple & Chilli Glaze (GF) - DG106
Recipe
DALESMAN INGREDIENTS
Gourmet Great British Burger Mix - GBGB
A great British classic done exquisitely well! Featuring aromatic pepper and herb notes combined with the subtle sweetness of onion.
Maple Bacon Cure Mix - CBSMAP
Our signature bacon cure enhanced with a luxurious touch of natural sweet maple flavour
Maple & Chilli Glaze (GF) - DG106
The alluring aroma and distinctively sweet flavour of maple combined with crushed chilli seeds for an extra spicy kick.
ADDITIONAL INGREDIENTS
Streaky Bacon
Red Leicester Cheese (Cubed)
METHOD
Make up the Gourmet
Great British Burger Mix as per the product recipe.
Weigh out 50g balls and roll out into a circle shape.
Place a 10g cube of cheese in the centre and wrap the pattie around it to form a burger ball
Coat the burger ball in the Maple & Chilli Glaze.
Slice the streaky bacon in half vertically and wrap around the burger ball.
Garnish with a few baby cornichons.
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Southern Fried Bon Bons
Why should Bon Bons be reserved for haggis? This flavour-culture fusion takes a Scottish classic and reimagines it with a deep South twist.
Southern Fried Bon Bons
Big Tex Burger Mix - BMBT
Southern Fried Coater (GF) - DC006
Recipe
DALESMAN INGREDIENTS
Big Tex Burger Mix - BMBT
A taste of the deep South, featuring the tempting taste of sweet onion.
Southern Fried Coater (GF) - DC006
An authentic and delicious southern fried coater that is full of flavour, the perfect choice for a fakeaway.
Chilli Cheese
Turkey or Chicken Mince
Pimento Peppers or Scotch Bonnet
METHOD
Make up the Big Tex Burger Mix as per the product recipe.
Weigh out 50g balls and roll out into a circle shape.
Place a 10g cube of cheese in the centre and wrap the pattie around it to form a ball.
Roll the Bon Bon in the Southern Fried Coater to cover.
Garnish with slices of pimento peppers and sprinkle with cheese
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Jamaican Jerk Belly Bites
Your customers will Carib-be-in love with this recipe, and we ' re not jerk-ing your chain! Enjoy the authentic Jamaican flavours in this glaze, complementing this rich pork cut.
08 Jamaican Jerk Belly Bites
Jamaican Jerk Glaze (GF) - DG121
Recipe
DALESMAN INGREDIENTS
Jamaican Jerk Glaze (GF) - DG121
Blended with pimento, cloves, habanero chillies and green peppers, brings authentic, Jamaican spices to a variety of meats.
OR TRY
Black Garlic Glaze (GF) - DG118
Crafted with the distinctive flavour of rich black garlic and subtle warmth from the hint of black pepper
METHOD
Cut the pork belly into 4 cm strips. Coat the pork belly cuts in the glaze at 10% to the weight of meat.
Leave to stand for approx. 1 hour to allow the glaze to wet out and produce a glossy sheen.
Garnish with slices of red chilli peppers and a sprinkle of chopped chive.
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Pork Belly
Chilli Peppers and Chive
Pigs In Blankets Bombs
Sunday roast meets tapas. These pigs in blankets bombs bring your customers a mouthful of classic roast flavours in a single bite.
Desire Sage & Onion Sausage Mix (GF) -
Tyke Sage & Onion Stuffing Mix - SMTSO/1
Sweet Bacon Cure Mix - CBSW
Recipe
DALESMAN INGREDIENTS
Desire Sage & Onion Sausage Mix (GF) - DSRGFSOSM
A classic flavour combination, perfectly blending the subtle flavours of rubbed sage with the delicious sweetness of white onion.
Sweet Bacon Cure Mix - CBSW
A rich, full-flavored cure with extra demerara sugar for added sweetness, succulence, and enhanced taste.
Tyke Sage & Onion Stuffing Mix - SMTSO/1
A comforting classic delicately crafted with pieces of sweet onion and rubbed sage.
ADDITIONAL INGREDIENTS
Streaky Bacon
Pork Mince
Brie and Cranberries
METHOD
Make up the Desire Sage & Onion Sausage Mix as per the product recipe. ®
Make up the Tyke Sage & Onion Stuffing Mix as per the product recipe
Cut the sausage down the middle (lengthways) and pipe a line of stuffing mix in.
Add a small slice of brie on top of the stuffing.
Wrap the stuffed sausage with streaky sweet cure bacon to hold everything together.
Garnish with a sprinkling of brie and cranberries.
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Pork Belly Pinwheels
Perfect for air fryers, grills, BBQs and ovens, this recipe provides a trending, 'swicy' flavour with our Hot Honey glaze, bringing your customers the best of both worlds.
Pork Belly Pinwheels
DALESMAN INGREDIENTS
Hot Honey Glaze (GF) - DG120
Masterfully crafted with the vibrant sweetness of honey combined with the tantalising whack of chilli.
Maple & Chilli Glaze (GF) - DG106
The alluring aroma and distinctively sweet flavour of maple combined with crushed chilli seeds for an extra spicy kick.
METHOD
Cut the pork belly into 15 cm strips.
Coat the pork belly strips in the glaze at 10% to the weight of meat.
Roll the strip into a pinwheel shake and pierce a skewer through the centre to hold it in place.
Leave to stand for approx. 1 hour to allow the glaze to wet out and produce a glossy sheen
Sliced Spring Onions
Garnish with a sprinkle of spring onions.
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Pork Belly
Mini Chicken Kievs
Your customers will be gar-licking their lips for this one!
The combination of our beloved Garlic Butter glaze and new Garlic and Herb coater brings to life a crunchy, buttery mouth sensation.
Garlic Butter Glaze (GF) - DG103
Garlic & Herb Coater (GF) - DC007
Recipe
DALESMAN INGREDIENTS
Garlic Butter Glaze (GF) - DG103
The mouth-watering flavour of garlic butter combined with a sprinkling of parsley and enhanced with white onion
Garlic & Herb Coater (GF) - DC007
A rich infusion of bold garlic and warming herbs, ideal to pair with a variety of proteins and vegetables to create a robust, savoury flavour.
METHOD
Cut the chicken breast in half and butterfly the meat
Coat the inside with garlic butter glaze and add a 10g knob of butter.
Roll up the butterflied chicken breast to secure the butter knob.
Roll in the Garlic & Herb Coater to fully cover.
Garnish with a sprinkling of parsley.
Maple & Chilli Glaze (GF) - DG106Maple & Chilli Glaze (GF) - DG106
Chicken Breast
Butter
Parsley
