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Serve Your Customers a True Taste of America

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Serve Your Customers a True Taste of America RECIPE BOOK SERVE YOUR CUSTOMERS A TRUE TASTE OF AMERICA On-trend recipes inside INTRO CONTENTS PAGE A TRUE TASTE OF AMERICA ...we’ve got a wild bunch of recipes all made using our super tasty products, MAINS Frank’s RedHot Cayenne Pepper Sauce and French’s Classic Yellow Mustard. Classic Beef Rarebit Burger 4-5 Our sauces can be used in tons of exciting ways to mix up your menu. We’ve got oozing Pulled Jackfruit Buffalo Burger 6-7 cheese and spicy vegan recipes to take your fancy and serve up to your customers. We cater to a variety of operators, ranging from casual dining to quick service and Hot Mustard Buttermilk Baked Chicken 8-9 we have put together a handy recipe book to give you a few ideas to get started! Black Bean And Squash Quesadillas 10-11 GO ON TAKE A PEEK! Buffalo Chicken Sandwich 12-13 SIDES Halloumi Fries 14-15 Buffalo Cauliflower Wings With Blue Cheese Dressing 16-17 Meet Frank’s® RedHot® Original Meet French’s® Classic Honey And Sesame Wings 18-19 Cayenne Pepper Sauce Yellow Mustard® Drench their taste buds with America’s No.1 mustard Buffalo Coleslaw 20-21 the perfect blend of heat and brand** is made using our flavour, made using premium secret blend perfected over aged cayenne peppers. Give 100 years. Serve this iconic your dirty burgers, loaded hot yellow mustard alongside dogs, sticky chicken wings dirty burgers, messy hot dogs SAUCES and more, an added kick with and stacked sandwiches, and Maple & Mustard Sauce 22-23 America’s No.1 hot sauce*. jump into the growing craze for all things Americana. Southern Style Hot Mustard & Honey BBQ Sauce 24-25 Comeback Sauce 26-27 OUR SAUCES ARE Used as a Suitable for Free from topper sauce vegetarians artificial colours or in range of and vegans & preservatives dishes and drinks MAINS Prep Time Cook Time Serves 10 MINUTES 20 MINUTES 10 10 PEOPLE Classic Beef RAREBIT BURGER It’s official; premium burgers are big business, with interesting takes making Nutritional information per their way onto menus across hospitality serving (1 bun) – from street food to fine dining, and Energy 1807kJ/432kcal everything in between.* Take a trip Fat 30g to flavour town with this unique and saturates 14g delicious rarebit beef burger slathered Carbohydrate 6.5g with cheesy mustard and thank us later. sugars 4.1g Fibre 0.7g Protein 33g Salt 0.93g INGREDIENTS METHOD Beef Burger: 1. Combine the beef, Worcestershire Sauce and garlic powder. Split 1.25kg minced beef into 10 burger patties. 50ml Worcestershire Sauce 2. For the rarebit, melt the butter in a 1tsp garlic powder pan and mix in the flour. Cook over a low heat for 4-5 minutes until the French’s Classic Yellow mixture is a lovely golden colour. Mustard Rarebit: 3. Glug in the lager until you have a smooth sauce and then add in the star 25g butter of the show, French’s Classic Yellow 25g plain flour Mustard. Throw in the cheddar and stir. 150ml lager 4. Pour this cheesy goodness into 40g French’s Classic Yellow Mustard a tray and wait for it to set. When it’s done cut it into 10 squares. 100g cheddar, grated 5. Cook the burgers over a high heat. 200 green lettuce leaves Whack a rarebit slice on the top and grill 200g tomato slices on high for 2-3 minutes until bubbling. 100g sliced gherkins 6. Now you can add to a crusty roll 75ml tomato ketchup with the lettuce, tomato, gherkins 10 rolls and a squirt of ketchup. *https://tfptrendhub.com/documents/read/2349/3 5 MAINS Prep Time Cook Time Serves 5 MINUTES 20 MINUTES 10 10 PEOPLE Pulled Jackfruit BUFFALO BURGER It’s not just vegetarians and vegans that are demanding more meat-free dishes, Nutrtional information per the rise of ethical ‘flexitarianism’ is a trend serving (1 bun) also worthy of serious consideration.* Energy 1409kJ/337kcal It’s clear that modern meat-free menu Fat 9.8g options need to win on taste and not saturates 0.8g just tick a box, and with a meaty texture Carbohydrate 46g and ability to take on flavours, jackfruit sugars 13g provides the perfect tapestry, especially when pulled. The end result? A hearty Fibre 3.9g burger with a fiery finish, courtesy of our Protein 9.1g Frank’s RedHot Cayenne Pepper Sauce. Salt 2.9g INGREDIENTS METHOD 1kg drained jackfruit 1. Pop the jackfruit into a sieve, rinse under (in water or brine after drained weight) cold water and let it drain. Use a sharp 2 tbsp rapeseed oil knife to shred the jackfruit into pieces. 3 red onions, peeled and sliced 2. Heat the oil in a pan and sauté two thirds of the sliced onions for 3–4 minutes over ½ tsp sea salt a medium heat. Add in the jackfruit and ¼ tsp freshly ground black pepper season with salt, pepper, and garlic. 2 garlic cloves, crushed 3. Slide a lid on the pan and let it cook 250g Frank’s RedHot Original Cayenne slowly for about 15 minutes until the Pepper Sauce, plus extra for serving onion and jackfruit are soft. Check throughout cooking and add a drop of 10 brioche burger buns water if the mixture begins to dry out. 300g baby gem leaves 4. Add in the Frank’s RedHot Original 300g tomatoes, sliced Cayenne Pepper Sauce, stir until the onions and jackfruit are generously coated, and remove from the heat. 5. Slightly toast the sliced brioche bun under the grill until it’s nice and crispy. 6. Grab your bottom bun and layer up 30g each of lettuce and hot steamy jackfruit. Bung in the tomato slices and the remainder of raw onion and *MCA Menu & Food Trends 2018 Report close him up with the top bun …voila! 6 MAINS Prep Time Cook Time Serves 35 MINUTES 30 MINUTES 10 10 PEOPLE Hot Mustard BUTTERMILK BAKED CHICKEN Premium chicken is seen as a key growth area in the next few years* and Nutritional information per its astronomic rise has been helped in serving (175g) no small way by buttermilk, a traditional Energy 980kJ/234kcal US staple now taking UK menus by Fat 9.6g storm. Buttermilk and chicken are best saturates 1.8g buddies; and our combination is baked Carbohydrate 3.8g rather than fried, resulting in a healthier sugars 2.7g take packed with heat and flavour. Fibre 0.6g Protein 33g Salt 1.4g INGREDIENTS METHOD 1.5kg chicken pieces 1. Put the chicken pieces in a large bowl. 500ml buttermilk Pour in the buttermilk and oil and sprinkle in the garlic, peppercorns, salt and cumin. 50ml vegetable oil 2. Now add the famous French’s 1 tbsp garlic granules Classic Yellow Mustard and 1 tbsp crushed peppercorns coat the chicken in the mix. 1 tbsp sea salt 3. Make sure to leave the buttermilk- 1 tsp ground cumin marinated chicken in the fridge for at least 30 minutes. 2 tbsp French’s Classic Yellow Mustard 4. To cook, preheat the oven 100ml Frank’s RedHot Original Cayenne to 220°C, Gas Mark 7. Pepper Sauce to serve 5. Shake off the excess marinade from the chicken, and stick in a roasting tin. 6. Roast in the oven for about 30 minutes until brown (or even a little charred in parts for a smoky taste), and juicily cooked. 7. Serve drizzled with Frank’s RedHot Original Cayenne Pepper Sauce to finish this perfect combo. *MCA Menu & Food Trends 2018 Report 9 MAINS Prep Time Cook Time Serves 15 MINUTES 15 MINUTES 10 10 PEOPLE Black Bean & SQUASH QUESADILLAS From Wahaca to Chipotle, modern Mexican cuisine is fast becoming one Nutritional information per of the UK’s favourites* as consumers serving (250g) search for more adventure and Energy 2774kJ/663kcal Serve authenticity from their meals. These Fat 22g With fresh salad and vegetarian quesadillas are oozing with saturates 12g extra Frank’s RedHot cheesy goodness and bursting with Carbohydrate 84g flavour, and benefit from a fiery kick, Original Cayenne sugars 8.8g Pepper Sauce courtesy of Frank’s RedHot Original Cayenne Pepper Sauce. Ay, caramba! Fibre 14g Protein 28g Salt 2.3g INGREDIENTS METHOD 2 tbsp oil, plus extra for 1. Heat 2 tbsp of oil in a frying pan. cooking the quesadillas Throw in the diced onion and 2 onions, finely diced cook for 5 minutes until soft. 500g butternut squash, peeled 2. Toss in the grated butternut squash and flesh grated and cook for another 5 minutes. 450g black beans, drained 3. Slightly mash the black beans and then add to the pan. Remove 20g fresh coriander, chopped from the heat and let it cool. 300g cheddar cheese, grated 4. Now add to the mix the coriander, 100ml Frank’s RedHot Original cheese, Frank’s RedHot Original Cayenne Pepper Sauce Cayenne Pepper Sauce, salt and Salt and freshly ground black pepper freshly ground black pepper. 20 Mexican tortilla wraps 5. Split and spread the mixture between 10 of the tortillas and top with the others. These can be left in the fridge and cooked to order. 6. To cook, heat 1 tsp of oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side until they are crispy and golden. *MCA Menu & Food Trends 2018 Report 10 MAINS Prep Time Cook Time Serves 15 MINUTES 25 MINUTES 10 10 PEOPLE Buffalo Chicken SANDWICH Created in Buffalo, NY, over 100 years ago, Frank’s RedHot Original Cayenne Nutritional information per Pepper Sauce has inspired a million serving (1 sandwich) menus, with Buffalo-style chicken Energy 2248kJ/537kcal now established as one of the most Fat 16g popular menu styles globally.* saturates 4.8g An ode to its humble origins, this Carbohydrate 56g spicy Buffalo Chicken Sandwich sugars 11g is a hot and hearty sando to keep customers coming back for more.
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