Variety. Versatility. Verstegen

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Variety. Versatility. Verstegen

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@dalzielltd

www.dalziel.co.uk

S I M P L E

L E T ’ S G E T S T A R T E D W I T H

V E R S T E G E N S A U C E

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Welcome...

to the first edition of the

Sauce-It Magazine for 2017!

G E T T I N G S T A R T E D W I T H V E R S T E G E N S A U C E I S S I M P L E .

I T ’ S T O P Q U A L I T Y, E A S Y T O U S E A N D C A N M A K E

A R E M A R K A B L E R A N G E O F P R O D U C T S !

“ Sauce-It...

rewarding for

your reputation...

rewarding for

your business”

_{As traditional butchers with modern ideas,}

it’s important to be able to create a diverse range

of remarkable products that sell well.

Verstegen Sauces and the Sauce-It team can add

value to your product range and create some very exciting

products. Sauces can be simple to use but you must use

them the right way. And with only one or two Sauces it’s

possible to create many product ideas.

We’ve worked with Mike Winrow and the Sauce-It team

for more years than we’d like to remember. At Higginsons,

we like cutting up meat, but we love experimenting with new

products and it’s well worth doing it right.

Only last year Mike introduced the new Sliceable Sauces,

if you try nothing else you must try this concept,

it has been a huge hit with our customers.

Whether you’re new to Verstegen or you’ve been

using the product range for years, make sure you always

take advantage of regular Sauce-It demos. We believe what

you get is a pro-active, helpful team, desperate to share their

passion for new ideas and profitable recipes.

I’m sure you’ll find this edition of Sauce-It excellent.

Full of recipes that add value and can be really rewarding

for your reputation and your business.

Stuart Higginson

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1 x

SEASONED TOMATO SAUCE

1 x

CHIMICHURRI SAUCE

1 x

DS BIND

1 x

BEEF STEAK SPICE

Special Offer

_{Special Offer}

Sauce

A L L F O R O N

LY

£44

S A V E O V E R

22%

*

It’s Simple...

T O G E T S T A R T E D W I T H S A U C E !

T A K E A D V A N T A G E O F O U R

S P E C I A L O F F E R & S T A R T

E X P E R I M E N T I N G W I T H S A U C E !

THE KEY IS TO FOLLOW SOME BASIC

RULES TO GET THE BEST PRODUCT

FOR YOUR CUSTOMERS.

Always seal the juices into the

meat by coating with

DS BIND.

This stops the sauce from separating!

Pre-season with

VERSTEGEN SPICES.

This gives your product a real flavour boost

that your customers will remember!

Now you’re ready to add the

SAUCE.

The perfect result every time!

S T E P 1

S T E P 2

S T E P 3

THE FINISHING TOUCHES

To ensure your product looks outstanding in

your counter why not garnish it with your choice

of fresh herbs, vegetables or a pre-blended

GARNISH PACK

from Verstegen.

The Sauce-It team share their garnish suggestion

on each recipe but the choice is yours!

O U R T O P T W O G A R N I S H E S . . .

DECORATION MIX

ITALIAN

OR

DECORATION MIX FRANCE

Garnish

Special Offer

£20

ONLY

_{S AV E OVER 25%}

EACH

*

Our Special Offer includes all the

Verstegen products you need to make

all eight Seasoned Tomato & Chimichurri

Sauce recipes plus many, many more!

Seasoned Tomato Sauce

Chimichurri Sauce

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I N G R E D I E N T S

1000 grams Chicken (diced) 900 grams Seasoned Tomato Sauce 200 grams Button Mushrooms (whole) 200 grams Red Onion (diced) 200 grams Peppers (diced) 200 grams Courgette (diced) 35 grams DS Bind

15 grams Beef Steak Spice

M E T H O D

• Add the DS Bind and spices to the chicken.

• Blend the vegetables and sauce with the chicken and mix well.

• Place in a display tray and garnish.

I N G R E D I E N T S

1000 grams Lean Beef Mince 750 grams Seasoned Tomato Sauce 250 grams Red Onions (chopped) 200 grams Mixed Peppers (chopped) 200 grams Mushrooms (diced) 100 grams Celery (chopped) 100 grams Spring Onions (chopped) 40 grams DS Bind

8 grams Beef Steak Spice

M E T H O D

• Mix together the spices, DS Bind and minced beef. Make sure you keep the mixture open.

• Add the vegetables to the mince and blend, then add the sauce and mix. • Place in a display tray and garnish.

Tangy Tom

Chicken

Beef Mince

Bolognese

Seasoned

Tomato

Sauce

R E C I P E 3

Seasoned

Tomato

Sauce

R E C I P E 4

Cooking Guide

Cook in a pre-heated oven at 180ºc for approximately 40-45 minutes.

Cooking Guide

I N G R E D I E N T S

Shoulder of Lamb

(well chilled, trimmed and boneless) Lamb Meatball Mix (your choice) Seasoned Tomato Sauce Mediterranean World Grill DS Bind

M E T H O D

• Fill the cavity in the lamb shoulder with the meatball mix.

• Roll up the lamb and secure with roasting bands or string. Dust with DS Bind (approximately 30g per 1000g) and brush with world grill (approximately 5g per 1000g). • Pour a layer of sauce into a display

tray (approximately 50% weight of the lamb). Place the lamb on top of the sauce and garnish.

I N G R E D I E N T S

1000 grams Pork or Beef Meat Balls (your choice)

545 grams Seasoned Tomato Sauce

M E T H O D

• Pour a layer of sauce into a display tray (approximately 50% weight of meat balls).

• Place the meatballs in the tray, pour some extra sauce on top and garnish.

Mediterranean

Lamb Mini Joints

Seasoned

Tomato

Sauce

R E C I P E 2

Seasoned

Tomato

Sauce

R E C I P E 1

Cooking Guide

Cook in a pre-heated oven at 180ºc for approximately 90 minutes.

Visit www.dalziel.co.uk/sauceit or check our YouTube

channel - Dalziel Ltd to see this recipe being made! RecipeVideo

O U R G A R N I S H

Decoration Mix Italian

O U R G A R N I S H

Seasoned Tomato

Pork Balls

Seasoned Tomato Sauce

Finely-spiced tomato sauce with character, richly flavoured with tomatoes and onion.

Cooking Guide

Alternatively microwave for 8 minutes on full and rest for 2 minutes (times based on

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I N G R E D I E N T S

1000 grams Chicken Fillets (skinless) 500 grams Chimichurri Sauce 40 grams DS Bind

M E T H O D

• Sprinkle the chicken with the DS Bind and spices and rub in.

• Pour a layer of sauce into a display tray. • Place the chicken in the tray, pour over

the remaining sauce and garnish.

Chimichurri

Chicken

O U R G A R N I S H

Decoration Mix France

Cooking Guide

Cook in a pre-heated oven at 180ºc for approximately 25-30 minutes (size dependant).

I N G R E D I E N T S

Lean Belly Pork (boneless, rind-less & well chilled)

Chimichurri Sauce DS Bind

Beef Steak Spice

M E T H O D

• Remove the tail end of the belly and cut it in half length ways.

• Cut the pork into desired portions and box score the fat side.

• Dust with DS Bind and spices. • Pour a layer of sauce into a display tray

(approximately 50% weight of meat). • Place the pork in the tray and garnish.

I N G R E D I E N T S

Beef topside slices or similar cut

(these can be hand cut or on a gravity feed slicer)

1000 grams Burger Meat (your choice) 350 grams Chimichurri Sauce 200 grams Blend of the following:

• Mixed Peppers (chopped) • Onions (chopped) • Kidney Beans (tinned)

M E T H O D

• Slice the beef to your desired size and thickness. Flatten the beef gently with a schnitzel hammer.

• Mix the burger meat and vegetables. • Roll the filling into portions and place

on the beef slices. Fold in the edges to secure the filling.

• Pour a layer of sauce in a display tray and in place the beef on top. Cover with the remaining sauce and garnish.

I N G R E D I E N T S

1000 grams Diced Lamb Shoulder (trimmed)

1000 grams Chimichurri Sauce 250 grams Red Onions (chopped) 200 grams Courgette (chopped) 200 grams Mushrooms (sliced) 200 grams Celery (sliced) 150 grams Spring Onions (chopped) 25 grams DS Bind

M E T H O D

• Add the DS Bind and spices to the lamb and blend well.

• Combine the vegetables and meat with sauce and mix well.

• Place in a display dish or ovenable tray and garnish.

Pork Ventro

Chimichurri

Beef Chimmi

Changers

Lamb Viando

Chimichurri

Sauce

R E C I P E 3

Chimichurri

Sauce

R E C I P E 2

Chimichurri

Sauce

R E C I P E 4

Chimichurri

Sauce

R E C I P E 1

O U R G A R N I S H

Cooking Guide

Cook in a pre-heated oven at 180ºc for approximately

30-35 minutes. _{Cooking Guide}

Cooking Guide

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1 x

NEW BBQ

SLICEABLE SAU CE

1 x

SMOKEY BARBECUE

WORLD GRILL

Special Offer

Sliceable

A L L F O R O N

LY

£44

S A V E O V E R

33%

*

Sliceable Sauce

A R E A L W I N N E R !

S L I C E A B L E S A U C E -

G E T T I N G A S L I C E O F

Y O U R F A V O U R I T E F L A V O U R

C O U L D N ’ T B E S I M P L E R !

CELEBRATE THE LAUNCH OF OUR

NEW BBQ SLICEABLE SAUCE

WITH OUR SPECIAL OFFER AND

FOUR SIMPLE TO FOLLOW RECIPES.

Our Special Offer includes the

Sliceable Sauce & World Grill

you’ll need to make all four

BBQ recipes.

BBQ Sliceable Sauce

NEW

Stuart Higginson found Sliceable Sauce

remarkable and the perfect product to elevate

kitchen ready meals. If you do nothing else

you should try the range of Sliceable Sauce to

experience the results for yourself!

Sliceable Sauce is extremely easy to use,

it stays solid when chilled and becomes

a sauce again when cooked.

P E P P E R C O R N

Sliceable Sauce Sliceable SauceC H I M I C H U R R I Sliceable SauceM U S H R O O M Sliceable SauceG A R L I C

N E W

B B Q

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I N G R E D I E N T S

1000 grams Pork Burger Meat BBQ Sliceable Sauce Mozzarella Cheese

(grated)

Red Kidney Beans (drained & washed)

Spring Onion (diced) Smokey Barbecue World Grill

M E T H O D

• Form the burger meat into 150-155g balls and refrigerate for 15 to 20 minutes. • Form a nest shape and brush the

outside with world grill.

• Fill the basket with sliceable sauce, spring onion, cheese and red kidney beans.

I N G R E D I E N T S

Puff Pastry (5˝x5˝ squares) Sausage Meat (your choice)

Streaky Bacon (rindless, plain or smoked) Mozzarella Cheese (grated)

BBQ Sliceable Sauce Smokey Barbecue World Grill

M E T H O D

• Place a slice of bacon diagonally across a square of pastry, corner to corner. • Place or pipe sausage meat on top of

the bacon.

• Sprinkle cheese in the centre and place a piece of sliceable sauce on top. • Cross the two uncovered pastry edges

and seal with cold water.

• Brush with world grill and place onto round silicone discs.

BBQ

Pork Corral

Breakfast

Puff

BBQ

Sliceable

Sauce

R E C I P E 2

BBQ

Sliceable

Sauce

R E C I P E 3

I N G R E D I E N T S

Beef Fillet (tail strips)

Why not try...

Pork tail strips or Chicken inner fillets

Sausage Meat (your choice) BBQ Sliceable Sauce Smokey Barbecue World Grill Pastry (5˝x5˝ squares, 3mm thin)

M E T H O D

• Place 40g of beef into the middle of the pastry, with 20g of sliceable sauce and 40g of sausage meat on top of it.

• Brush the edge of the pastry with cold water, gather up the corners and seal together from the bottom upwards. Fold the pastry over twice to form a good seal.

• Brush lightly with world grill and vent the pastry near the top.

Cooking Guide

NEW

Weekday

Wellington

BBQ

Sliceable

Sauce

R E C I P E 1

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BBQ Chicken

Flakiev

T A K E B B Q S L I C E A B L E S A U C E

T O T H E N E X T L E V E L

I N G R E D I E N T S

Chicken Fillet

Sausage Meat (your choice) BBQ Sliceable Sauce Smokey Barbecue World Grill Mozzarella Cheese (grated) Puff Pastry

Try Something

more Sophisticated...

Flakiev - a Kiev made with pastry. Stuff a chicken fillet with sausage meat, cheese and

Sliceable Sauce, cover in pastry and brush with world grill. Now you have a Flakiev!!!

M E T H O D

STEP 1 Cut a shallow pocket in the chicken fillet.

STEP 2 Fill the pocket with 30g of sliceable sauce and sprinkle cheese over the sliceable sauce. Place 30g of sausage meat on top and squash down to make a seal.

STEP 3 Cut a rectangle piece of pastry, big enough to go over the top of the fillet.

STEP 4 Score the pastry three times and place on top of the chicken. Brush with world grill.

1

3 2

4

channel - Dalziel Ltd to see this recipe being made! Video

Recipe

Cooking Guide

BBQ

Sliceable

Sauce

R E C I P E 4

BBQ Sliceable Sauce

Combining Jamaican all spice with the best paprika, muntok white pepper and chilies for a traditional BBQ flavour.

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Endless Possibillities...

T A K E S A U C E - I T T O T H E N E X T L E V E L !

FROM THE VAST RANGE OF

VERSTEGEN SAUCES, WE’VE

SELECTED HONEY MUSTARD

AND MUSHROOM TO CREATE

SEVEN MORE VALUE ADDED

RECIPE IDEAS!

The Sauce-It team have many new and

exciting ideas to get the most from your

Sauce products. Just like Stuart Higginson

has done, why not take advantage of a

FREE SAUCE-IT DEMO

to find out how

easy it is to enhance your business and

your reputation!

I F Y O U A L R E A D Y K N O W

H O W S I M P L E & S U C C E S S F U L

V E R S T E G E N C A N B E , M A K E S U R E

Y O U T A K E A D V A N T A G E O F

O U R S P E C I A L O F F E R !

Honey Mustard Sauce

Mushroom Sauce

Contact your

Retail Account

Manager

or Office Contact f

or your

SPECIAL OFFER

on

Verstegen

Sauce

Today!

Book your

FREE

Verstegen

demo today!

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I N G R E D I E N T S

Beef topside slices or similar cut

(these can be hand cut or on a gravity feed slicer)

750 grams Beef Mince (80/20 VL) 400 grams Honey Mustard Sauce 250 grams Bacon Trim (rindless) 35 grams Vero Binder 30 grams DS Bind

15 grams Liquid Colour Preserver 15 grams Africa World Spice Blend

Decoration Mix Dijon

M E T H O D

• Mix together the spice blend and vero binder with the bacon and minced beef. Make sure you keep the mixture open. • Add the preserver and mix well. • Form into approx. 70g balls using a

No16 bonzer portioner.

• Roll the mince mixture into the beef slices and hand form into ball or tubes, coat with DS bind.

• Place into a deep display tray cover with sauce.

• Garnish with decoration mix.

I N G R E D I E N T S

1000 grams Pork (diced) 800 grams Honey Mustard Sauce 200 grams Mushrooms (sliced) 200 grams Red Onion (sliced) 200 grams Peppers (sliced) 35 grams DS Bind

15 grams Beef Steak Spice Decoration Mix Dijon

M E T H O D

• Add the DS Bind and spices to the pork. • Combine the vegetables, meat and

sauce and mix well.

• Place in a display tray and garnish with decoration mix.

Honey Mustard

Truffle Balls

Honeyed Pork

Casserole

Honey

Mustard

Sauce

R E C I P E 2

Honey

Mustard

Sauce

R E C I P E 3

I N G R E D I E N T S

1000 grams Lamb Shoulder 450 grams Honey Mustard Sauce 30 grams DS Bind

Decoration Mix Dijon

M E T H O D

• Remove the rib cage, neck, belly flap and knuckle from a shoulder of lamb. Square off and remove the excess fat, leave the blade and shoulder bone in. • Cut the shoulder into 300-400

gram joints.

• Coat the joints with DS bind, sprinkle with spice and rub in.

• Pour a layer of sauce into a display tray.

• Place the lamb in the tray and pour over the remaining sauce. • Garnish with decoration mix.

Cooking Guide

Cook in a pre-heated oven at 180ºc until the meat is cooked to your liking.

Cooking Guide

Honey Mustard

Lamb Henrys

Honey

Mustard

Sauce

R E C I P E 1

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channel - Dalziel Ltd to see this recipe being made! Video

Recipe

I N G R E D I E N T S

Double Chicken Breast (boneless & skin on) Honey Mustard Sauce Sausage Meat

Sea Salt & Lampong Pepper World Grill DS Bind

Streaky Bacon Decoration Mix Dijon

Try Something

Sophisticated...

1 3 2 4

M E T H O D

STEP 1 Add the sauce (15% weight of sausage meat) to the sausage meat and mix. Place sausage meat stuffing (25% weight of chicken breast) inside the cavity of the breast.

STEP 2 Wrap with bacon and tie with string, cross the breast four times and tie in one place.

STEP 3 Rub in DS Bind, brush with world grill and sprinkle on the decoration mix.

STEP 4 Pour a layer of sauce (approximately 50% weight of meat) in a display tray and in place the chicken on top.

Cooking Guide

Honey & Mustard

Chicken Crown

T A K E H O N E Y M U S T A R D S A U C E

T O T H E N E X T L E V E L

Honey

Mustard

Sauce

R E C I P E 4

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I N G R E D I E N T S

750 grams Lamb Shoulder (diced) 900 grams Mushroom Sauce 250 grams Bacon Lardons (rindless) 250 grams Red Onions (chopped) 250 grams Mushrooms (chopped) 250 grams Carrot (battons) 120 grams Sherry

100 grams Broad Beans (frozen) 30 grams DS Bind

5 grams Beef Steak Spice Wild Mushroom Season Pepper Grinder

M E T H O D

• Mix the diced lamb and bacon lardons with the DS Bind and spices. • Add the sherry and mix again. • Blend the sauce with the lamb

vegetables and sherry.

• Place in a display tray, garnish with vegetables and season pepper grinder.

I N G R E D I E N T S

1000 grams Chicken Supremes (skinless)

Sausage Meat (your choice) 400 grams Mushroom Sauce 30 grams DS Bind 5 grams Beef Steak Spice

Wild Mushroom Season Pepper Grinder

M E T H O D

• Cut a length ways pocket in the chicken supreme.

• Place approx 30g of your sausage meat in the pocket and shape.

• Coat with spices and DS Bind (approx 30g per kg) and rub in.

• Pour a layer of sauce into a display tray. • Place the chicken in the tray and pour

over the remaining sauce. • Garnish with season pepper grinder.

Castilian Lamb

& Mushroom

Casserole

Mushroom Chicken

Supreme

Mushroom

Sauce

R E C I P E 2

Mushroom

Sauce

R E C I P E 1

Mushroom

Sauce

R E C I P E 3

I N G R E D I E N T S

Pork Fillet (trimmed) Mushroom Sauce

Smoked Bacon (rindless & finely diced) Mushrooms (finely diced)

Red Onion (finely diced) Spring Onion (finely diced)

Cheese Slices (Edam, Gouda, or similar) Puff Pastry

Beef Steak Spice DS Bind

Seasalt & Lampong Pepper World Grill Wild Mushroom Season Pepper Grinder

M E T H O D

• Butterfly the pork fillet then place it in a bag and flatten using a Schnitzel hammer. Fold in the tail to square off the fillet. Add spices and DS Bind to the pork and rub in.

• Blend the bacon and vegetables together. Add the sauce and combine to form a stiff mixture (approximately 100g of each to 300g sauce). Lay the fillet, outside facing upwards and place on the cheese slices. Spread on a thin layer of the filling mixture on top. Roll up tightly cut into 7cm portions. • Cut pastry strips long enough to circle

the fillet portions (roughly 8cm). Along one edge of the length cut 1cm slits at 2cm intervals to form a castle rampart effect. Wrap the pastry around the pork, wet the pastry to secure. • Stand on end and bend the pastry

slots to form the rampart effect. Fill with the more of the filling mixture. Brush with world grill and garnish with season pepper grinder.

Cooking Guide

Variety. Versatility. Verstegen